recipes

COFFFEEEEEEE , mmmmmmmmmmm, "now say it moaning like a zombie!!!"

If you don't know it I am a coffee freak since my WLS, never really liked it before but , oh MY give me that manna NOW!!
I have been a big advocate for cold brewed coffee ever since i found it. For those of you that don't want to make your own to find out the difference , go to a Borders book store , they serve it in their cafe's Seattle's Best Cold BREWED coffee. Give it a shot. If you like it let me know, I will be glad to hear from you and share how I make my own, or just check the old posts and you will find a simple method and links on how.
In the mean time here's a nice work over from our gal pal Hungry Girl, she does a damn good job of working over those bad for us things and coming up with alternates.




Play It Cool...

We're big fans of Starbucks. But when the coffee chain comes out with a drink that's way higher in calories than need be, we bypass the real deal and make a delicious low-calorie swap... much like this one, our Cherry Bomb Iced Mocha!

Ingredients:
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
2 tsp. instant coffee granules
2 tsp. fat-free non-dairy powdered creamer (like the kind by Coffee-mate)
1 1/2 tsp. mini semi-sweet chocolate chips, divided
1/4 cup light vanilla soymilk
2 tbsp. sugar-free calorie-free black cherry syrup (Torani's is the best!)
1/4 cup Fat Free Reddi-wip

Directions:
Place cocoa mix, coffee granules, powdered creamer, and 1 tsp. chocolate chips in a large glass. Add 1/4 cup very hot water and stir until ingredients have completely dissolved.

Add soymilk, syrup, and 1/2 cup cold water. Mix well. Add lots of ice (crushed is best!), and top with Reddi-wip. Sprinkle with remaining 1/2 tsp. chocolate chips. Now enjoy!


Serving Size: 1 large drink with whipped topping (entire recipe)
Calories: 114
Fat: 2.5g
Sodium: 193mg
Carbs: 17g
Fiber: 1.5g
Sugars: 9g
Protein: 4g

POINTS® value 2*


compared to the original Star$




Serving Size: Grande (16 oz.) w/ 2% milk and whipped topping
Calories: 370
Fat: 17g
Sodium: 70mg
Carbs: 55g
Fiber: 2g
Sugars: 46g
Protein: 9g

POINTS® value 8*


and yes i noticed the difference in the protein, but hey add Chocolate Protein powder instead of instant cocoa or just use a unflavored protein , just make sure you check the calories

Lets eat summer time food , one of my favorites is a German potato salad, HG has made a good change up for you to look at !!


ingredients:
1 head cauliflower, cored and roughly chopped
10 oz. baby red potatoes, roughly chopped
3 cups dry coleslaw mix
1 cup chopped onion
1/4 cup seasoned rice vinegar
3 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer)
2 tbsp. Hellmann's/Best Foods Dijonnaise
1/2 tbsp. granulated sugar
1/8 tsp. salt
Dash black pepper
1/4 cup chopped scallions

Directions:
Place cauliflower and potatoes in a large microwave-safe bowl with 1/3 cup water. Cover and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water and set aside.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add coleslaw mix and onion. Stirring frequently, cook until soft and slightly browned, about 8 minutes. Add contents of the skillet to the bowl with the cauliflower and potatoes. Set aside.

To make the dressing, combine all remaining ingredients except scallions in a microwave-safe bowl. Add 2 tbsp. water, stir, and microwave for 1 minute, or until warm. Mix thoroughly.

Add dressing to the large bowl with veggies and potatoes, and toss to coat. Add scallions, gently mix, and serve! (P.S. If you're making this ahead of time, refrigerate and then warm it up just before serving.)

MAKES 8 SERVINGS



Serving Size: heaping 3/4 cup
Calories: 85
Fat: 0.75g
Sodium: 324mg
Carbs: 16g
Fiber: 3.25g
Sugars: 6g
Protein: 3.5g

POINTS® value 1

Compare that with the original German Salad


Serving Size: 3/4 cup
Calories: 305
Fat: 12g
Sodium: 555mg
Carbs: 42g
Fiber: 3g
Sugars: 14g
Protein: 6g

POINTS® value 7*

and here's a link to the original


Hg German Potato Salad

You know what we all enjoy a good meatloaf , our kids even are taking bet's on what we are going to make on Sunday for supper, Lol . For the last couple of weeks they all have been guessing meatloaf and we have been tricking them by makig anything but, so this week we DID!!



We normally have these little mini meatloaf's




Ingredients

1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick cooking oats
1 teaspoon salt
1 pound ground beef
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 teaspoons prepared mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 255
Calories from Fat 129
% Daily Value
Total Fat 14.4g 22 %
Saturated Fat 6.7g 34 %
Cholesterol 77mg 26 %
Sodium 656mg 26 %
Potassium 248mg 7 %
Total Carbohydrates 16.6g 5 %
Dietary Fiber 0.6g 2 %
Protein 15.1g 30 %
Sugars 12.5g


if you want to print it here 's a link mini meat loaf


And yep, everyone was bonker's They only left Mich and I two of them, of course that's enough for for 2 meals each

Time to break out some cold weather goodness and seasonal good eats.






Caramel Apple Pork Chops

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Original Recipe Yield 4 servings

Ingredients

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 262
Calories from Fat 145
% Daily Value
Total Fat 16.1g 25 %
Saturated Fat 6g 30 %
Cholesterol 48mg 16 %
Sodium 28mg 1 %
Potassium 319mg 9 %
Total Carbohydrates 17.1g 6 %
Dietary Fiber 2.2g 9 %
Protein 13.8g 28 %
Sugars 14g


French Onion Soup With Browned Garlic

Prep Time:
15 Min
Cook Time:
55 Min
Ready In:
1 Hr 10 Min

Original Recipe Yield 6 servings

Ingredients

1 cup dry sherry
4 onions, thinly sliced
9 cloves garlic, minced
1 tablespoon whole wheat flour
4 cups vegetable broth
1/2 teaspoon ground black pepper
salt to taste
6 slices French bread, toasted

Directions

1. In a large, heavy stockpot over medium heat, cook sherry until bubbling. Add the onions, and reduce heat to medium. Cook onions slowly, stirring frequently, for at least 20 minutes, until they begin to form a paste.
2. Stir in the garlic and continue to cook for 5 to 10 minutes, until garlic begins to look brown.
3. Stir in flour and cook for 2 minutes. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes. Season with pepper and salt. Ladle soup into bowls, and float a slice of toasted bread on top of each serving.

Nutritional Information

Amount Per Serving Calories: 161 | Total Fat: 1.2g | Cholesterol: 0mg
Nutritional Information
French Onion Soup With Browned Garlic

Servings Per Recipe: 6

Amount Per Serving

Calories: 161

Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 701mg
Total Carbs: 30.4g
Dietary Fiber: 2.9g
Protein: 4g


Portuguese Pork with Red Peppers


Prep Time:
35 Min
Cook Time:
25 Min
Ready In:
3 Hrs


Original Recipe Yield 8 servings

Ingredients

4 large cloves garlic, peeled
1 1/2 teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Directions

1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.


Servings Per Recipe: 8

Amount Per Serving

Calories: 211

Total Fat: 7.6g
Cholesterol: 74mg
Sodium: 416mg
Total Carbs: 6.7g
Dietary Fiber: 2.1g
Protein: 24.3g


Peace

Marc

I saw these and thought that it was pretty neat, so here's a link so you can go and read their own stories too

Sweet times with Vidalias

Tamara L. Furda
Naperville, IL
Savory Stuffed Vidalia® Onions with Creamy Marsala Sauce

Ingredients:

4 Vidalia® onions
2 tablespoons extra virgin olive oil
1 teaspoon sea salt, divided
1 teaspoon cracked black pepper, divided
1 cup of beef broth, plus extra if needed
8 ounces applewood smoked bacon
8 ounces cremini mushrooms
¼ cup mascarpone cheese
4 ounces Emmentaler cheese, shredded
1 tablespoon fresh sage leaves, minced
2 teaspoons fresh rosemary, minced
4 teaspoons unsalted butter, cut into small pieces

Ingredients for Marsala Sauce:

2 large shallots
2 garlic cloves
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
1 cup dry marsala wine
1 cup half & half
¼ teaspoon sea salt
¼ teaspoon cracked black pepper
4 teaspoons fresh sage, slivered

Preparation:

Preheat the oven to 350 degrees.

Cut a thin, flat slice off the root end of the Vidalia® onions so they will sit up straight in the roasting pan, then cut a one inch thick slice off the top. Peel the onions and then using a melon scoop, scrape out the insides leaving a ¼ inch thick shell.
Place the scooped out onion n a bowl and set aside.

Place the Vidalia onion shells in a medium size flame-proof roasting pan and drizzle with olive oil. Sprinkle the onions with ½ teaspoon sea salt and ½ teaspoon pepper then pour the beef broth into the pan surrounding the onions. Bake uncovered for 30 minutes.

While onion shells are baking, cut the baron into 1-inch pieces and cook in a medium sauté pan until crisp. Drain bacon on paper towels and pour all but 2 teaspoons of bacon grease from the pan. Finely chop the onion that was scooped from the shells, add 2 cups to the sauté pan with the bacon grease and save the remainder for another use. Coarsely chop the mushrooms and add them to the sauté pan. Cook over moderate heat for 10 minutes, stirring frequently.

Transfer the cooked onion and mushroom mixture to a medium mixing bowl and add the mascarpone cheese, cooked bacon, ½ teaspoon of sea salt, ½ teaspoon of black pepper, Emmentaler Swiss cheese, fresh sage and rosemary and mix well.

Remove the onion shells from the oven and stuff each shell with ¼ of the filling. Spoon the breadcrumbs on top of each onion and dot with butter. If the beef broth has evaporated add enough extra to just fill the bottom of the pan and return the pan to the oven for 20 minutes.

While the onions finish baking, finely chop the shallots and garlic for the sauce. Add the olive oil to a medium sauté pan set over moderate heat. Add the shallots and garlic and sauté for 3 minutes, stirring frequently. Add the unsalted butter and stir until melted and remove from the heat.

Remove the onions from the oven and transfer each onion to a warmed shallow bowl or rimmed plate and keep warm. Place the flame proof roasting pan over medium heat and pour in the dry marsala to deglaze the pan. Scrape the bottom to release any browned bits and stir constantly until marsala has reduced by half. Pour the marsala reduction into the sauté pan containing the shallots and garlic, stir in the half and half, sea salt and black pepper and cook for 3 minutes.

Spoon the sauce around each stuffed Vidalia mushroom and garnish each with fresh slivered sage. Serve immediately.



Joan W. Churchill
Exeter, NH
Vidalia® and Pear Honey of a Soup

Serves 4-6

Ingredients:

2 tablespoons butter
1 tablespoon vegetable oil
4 medium Vidalia® onions, peeled and chopped
3 sweet ripe pears, peeled, cored, and chopped
1 tablespoon curry powder
½ teaspoon salt
1 cup cream
¼ cup honey
1 cup plain yogurt
2 tablespoons minced chives

Preparation:

In a 2 quart, heavy-bottomed saucepan, melt the butter with the oil over medium heat. Add the Vidalias® and pears, stirring to soften, 2-3 minutes. Sprinkle over the curry powder and salt. Stir for another minute until the curry is fragrant.

Stir in the chicken broth and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool slightly before putting in a processor or blender to puree until smooth. (Alternately, you can use a stick blender and skip the cooling step.)

Return puree to the pan and add the cream and honey; heat through. Whisk in the yogurt and half the chives. Serve immediately, sprinkled with the remaining chives. Or better yet, chill the soup thoroughly and serve in chilled bowls, sprinkling with the chives.

Beef Tenderloin with Madeira Sauce



Active Time: 5 minutes
Total Time: 40 minutes

INGREDIENTS

o One 3-lb center-cut beef tenderloin, trimmed
o 1/3 cup whole-grain mustard
o 1 Tbsp each chopped fresh rosemary and thyme, or 1 tsp each dried
o 2 tsp each minced garlic and olive oil
o 1 tsp each salt and freshly ground pepper
o Garnish: rosemary and thyme sprigs
o Madeira Sauce (recipe follows)

PREPARATION

1. Heat oven to 450°F. You’ll need a large rimmed baking sheet coated with nonstick spray.

2. Spread beef with mustard. Mix herbs, garlic, oil, salt and pepper in a cup; press on mustard. Place beef on prepared baking sheet.

3. Roast 28 to 35 minutes until an instant-read thermometer inserted in center of thickest part of tenderloin registers 145°F. Remove to cutting board, cover loosely with foil and let rest about 15 minutes (temperature will rise to 150°F for medium-rare).

4. To serve: Slice and arrange on a serving platter; spoon on a little Madeira Sauce. Garnish with herb sprigs. Serve with remaining sauce.

Madeira Sauce

Makes 2 1/4 cups Active: 15 min/Total: 15 min

2 Tbsp butter

8 oz sliced crimini or white button mushrooms

3/4 cup Madeira wine

1 tsp minced garlic

2 1/2 tsp cornstarch

1 1/2 cups beef broth

2 Tbsp tomato paste

1 tsp chopped fresh thyme, or 1/4 tsp dried 1/2 tsp each salt and freshly ground pepper

1. Melt butter in large skillet. Add mushrooms; sauté over medium-high heat 4 minutes or until golden. Stir in Madeira and garlic; boil 2 minutes or until most liquid evaporates.

2. Stir cornstarch into broth until well blended. Add to skillet with remaining ingredients. Bring to a boil; boil, stirring, 1 minute or until thickened and glossy. Pour into gravy boat and serve with the beef.

Plan ahead: Make the day before; refrigerate covered. Reheat over low heat just until hot, not boiling.

Per 1/4 cup: 70 cal, 1 g pro, 5 g car, 1 g fiber, 3 g fat (2 g saturated fat), 7 mg chol, 323 mg sod

Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 233
Total Fat 12g
Saturated Fat 4g
Cholesterol 78mg
Sodium 468mg
Total Carbohydrates 1g
Dietary Fiber NA
Protein 26g


Jamaican Jerk BBQ Chicken



Active Time: 5 minutes
Total Time: 8 hours

INGREDIENTS

o 8 chicken drumsticks (about 2 lb), skin removed
o 2 tsp Caribbean jerk seasoning
o 3/4 cup barbecue sauce
o 1 Tbsp dark rum (optional)
o 1/4 cup sliced scallions

PREPARATION

1. Rub drumsticks with seasoning. Place in 3 1/2-qt or larger slow-cooker. Pour barbecue sauce and rum over chicken. Turn chicken to coat.


2. Cover and cook on low 6 to 8 hours until chicken is tender. Sprinkle with scallions.Great with coleslaw and cornbread on the side.

Nutrition Facts
Yield 8 Chicken Drumsticks
Amount Per Serving
Calories 188
Total Fat 5g
Saturated Fat 1g
Cholesterol 98mg
Sodium 635mg
Total Carbohydrates 6g
Dietary Fiber 1g
Protein 27g



Greek Lemon Oregano Mahi-Mahi



Active Time: 5 minutes
Total Time: 23 minutes

INGREDIENTS

o 1⁄4 cup lemon juice
o 1 1⁄2 Tbsp olive oil
o 1⁄2 tsp dried oregano
o 1⁄4 tsp each salt and pepper
o 4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)
o Four 1⁄4-in.-thick slices red onion
o Nonstick cooking spray
o Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano

PREPARATION

1. Mix lemon juice, oil, oregano, salt and pepper in a pie plate or shallow bowl. Remove and reserve 1 Tbsp. Add fish to pie plate and turn to coat. Marinate 10 minutes.

2. Meanwhile, heat outdoor grill or stovetop grill pan. Coat onions with cooking spray. Grill 5 minutes, or until lightly charred and tender, turning once. Remove.

3. Grill fish 8 to 10 minutes, turning once, until just cooked through. Remove to serving platter and drizzle with reserved lemon juice mixture. Scatter onions on top.

Nutrition Facts
Yield 4 Fillets
Amount Per Serving
Calories 205
Total Fat 6g
Saturated Fat 1g
Cholesterol 124mg
Sodium 296mg
Total Carbohydrates 4g
Dietary Fiber 1g
* Protein 32g


See all recipes that are low in calories and high in protein. And they fit in the catagory of not only being good for YOU but looking good and tasting good TOO.

Jalapeno-Lime Chicken recipe - 162 calories

Ingredients:
1 lb boneless skinless chicken breast halves
1 jalapeno pepper, seeded and diced
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil
2-3 cloves garlic, peeled and minced
1 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
sliced black olives, for garnish (optional)
1 sliced jalapeno pepper, for garnish (optional)

Preparation:
1. Combine the diced jalapeno pepper, lime juice, lime zest, olive oil, minced garlic, cumin, salt and pepper in a resealable plastic bag.
2. Place the chicken in the bag and press to remove the excess air; seal tightly.
3. Turn the bag over several times in order to coat the chicken with the marinade mixture.
4. Chill for at least 30 minutes (or overnight).
5. Preheat the grill or oven broiler to medium-high heat.
6. Place the chicken on the grill or in the broiler pan.
7. Cook for about 12-15 minutes (or until the chicken is no longer pink and the juices run clear when pierced with a fork), turning twice to get grill marks.
8. Garnish with black olives and jalapeno slices if desired.


Servings: 4

Nutritional information for one serving:
Calories: 162
Calories from fat: 44
Total fat: 5g
Cholesterol: 65mg
Total carbs: 1.6g
Fiber: 0.3g
Protein: 26.5g
WW points: 4

Photo credit: PaulaG
Taken on: Wednesday, September 9. 2009
Copyright:

Beat the heat with these recipes, I did post them the other day but they got eaten by the electron gods apparently because they sounded sooo good and the entire post disappeared

Most of these are slow cooker recipes, toss them in and let them go on the timer, no reason to add any more heat to that steamy kitchen then you have to let the old crock pot do it for you and just sit back and enjoy!!

Curry Chicken Salad
A cold chicken salad spread ideal for a sandwich. Serve on bread with lettuce, and enjoy

PREP TIME 10 Min
READY IN 10 Min

Serving Size 1/6 of a recipe
Servings Per Recipe 6
Amount Per Serving
Calories 229
Calories from Fat 164
% Daily Value
Total Fat 18.3g 28 %
Saturated Fat 1.9g 10 %
Cholesterol 52mg 17 %
Sodium 153mg 6 %
** Potassium 151mg 4 %
Total Carbohydrates 1g < 1 %
Dietary Fiber 0.5g 2 %
Protein 14g 28 %
Sugars 0.3g

Charley's Slow Cooker Mexican Style Meat

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste



PREP TIME 30 Min
COOK TIME 10 Hrs
READY IN 10 Hrs 30 Min

Amount Per Serving
Calories 261
Calories from Fat 172
% Daily Value
Total Fat 19.1g 29 %
Saturated Fat 7g 35 %
Cholesterol 69mg 23 %
Sodium 315mg 13 %
Potassium 254mg 7 %
Total Carbohydrates 3.3g 1 %
Dietary Fiber 0.7g 3 %
Protein 18.4g 37 %
Sugars 1.5g



Cabbage Rolls II

Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.



PREP TIME 30 Min
COOK TIME 9 Hrs
READY IN 9 Hrs 30 Min

Serving Size 1/6 of a recipe
Servings Per Recipe 6
Amount Per Serving
Calories 246
Calories from Fat 97
% Daily Value
Total Fat 10.8g 17 %
Saturated Fat 4.2g 21 %
Cholesterol 88mg 29 %
Sodium 748mg 30 %
Potassium 455mg 13 %
Total Carbohydrates 18.3g 6 %
Dietary Fiber 2g 8 %
Protein 19g 38 %
Sugars 6.5g

Tangy Slow Cooker Pork Roast

usually serve it with buttered egg noodles and sugar snap peas



PREP TIME 10 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 10 Min
Serving Size 1/8 of a recipe
Servings Per Recipe 8
Amount Per Serving
Calories 210
Calories from Fat 69
% Daily Value
Total Fat 7.7g 12 %
Saturated Fat 2.8g 14 %
Cholesterol 66mg 22 %
Sodium 483mg 19 %
Potassium 381mg 11 %
Total Carbohydrates 9.4g 3 %
Dietary Fiber 0.3g 1 %
Protein 24.6g 49 %
Sugars 7.6g

Bourbon-Mango Pulled Pork

Spicy, smoky, and sweet. This is the perfect addition to that crusty roll you've been trying to figure out a sandwich filling



PREP TIME 20 Min
COOK TIME 6 Hrs
READY IN 6 Hrs 20 Min


Amount Per Serving
Calories 319
Calories from Fat 72
% Daily Value *
Total Fat 8.1g 12 %
** Saturated Fat 2.8g 14 %
Cholesterol 68mg 23 %
Sodium 992mg 40 %
** Potassium 528mg 15 %
Total Carbohydrates 34.5g 11 %
Dietary Fiber 1.5g 6 %
Protein 23.7g 47 %
** Sugars 25.8g

Ahhh man I do miss tequila some times and its finally time that i can start having it again so here are a few kickers to celebrate with .The recipes are from our friend Hungry Girl.

Tequila Shrimp



PER SERVING (half of recipe, about 1 1/2 cups): 206 calories, 2.25g fat, 470mg sodium, 9.5g carbs, 1.75g fiber, 4g sugars, 24g protein -- POINTS® value 4*

Ingredients:
8 oz. raw shrimp, peeled, deveined, tails removed
2 Roma tomatoes, chopped
1 small onion, sliced
3 tbsp. (1 1/2 oz. or 1 shot) tequila
2 tbsp. lime juice
2 tbsp. coarsely chopped fresh cilantro
1 tsp. minced garlic
1/4 tsp. chili powder
1/4 tsp. salt

Directions:
Bring a large pan sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 minutes. Carefully add tequila to the pan and stir. (It's unlikely it will flare up, but be cautious, just in case.) Cover the pan and let simmer for 5 minutes.

Add shrimp and cook for about 3 minutes, until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt, and mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 minutes. Enjoy!

MAKES 2 SERVINGS

Strawberry Margarita Mousse



PER SERVING (1/5th of recipe, about 1 cup): 107 calories, 0g fat, 107mg sodium, 13g carbs, 1g fiber, 6g sugars, 2g protein -- POINTS® value 2*

Ingredients:
1 large (8-serving) package JELL-O Sugar Free Strawberry Gelatin Dessert Mix
2 cups frozen unsweetened strawberries, mostly thawed
1 1/2 cups Cool Whip Free, thawed
1 cup cold Sprite Zero (or any diet lemon-lime soda)
1/4 cup plus 1 tbsp. (2 1/2 oz.) tequila
3 tbsp. lime juice

Directions:
In a medium-large bowl, combine gelatin mix with 1 cup boiling water, and stir until completely dissolved, about 2 minutes. Set aside.

In a blender, combine strawberries, soda, tequila, and lime juice. Puree until smooth. Add this mixture to the bowl with the gelatin mixture and stir thoroughly. Refrigerate for 45 minutes, until slightly thickened but not set. (Do not over-refrigerate.)

Using an electric mixer, blend in the Cool Whip. Once mixture appears mostly blended, use a spoon to mix it up from the bottom. If needed, continue mixing until uniform. Refrigerate for at least 2 hours, until mostly firm. Enjoy!

MAKES 5 SERVINGS

Now here's where I disagree on the drink , here is HG's recipe and see if you can see why

HG's Magical Low-Calorie Margarita



Entire recipe: 115 calories, 0g fat, 55mg sodium, 2g carbs, 0g fiber, <0.5g sugars, 0g protein = 2 Points

Ingredients:

3/4 cup Sierra Mist Free (or Diet Sprite Zero, or your other fave no-cal lemon-lime soda)
*1.5 oz. tequila
1 packet (two 5-calorie servings) sugar-free powdered drink mix, lemonade (like the one by Crystal Light) 2 tbsp. lime juice
Optional: lime slice for garnish and salt or no-calorie sweetener for rim of glass



Directions:

If desired, run some lime juice along the rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup of crushed ice. Optional: Garnish with lime slice. Enjoy. Serves 1


Yep, made with soda while probably not any bubbles left after being whizzed in the blender why take the chance? Even the calories aren't that bad when you really are probably only going to have one but here's an alternative I personally like better

Baja Bob's Original Lime Margarita Mix - Singles



just look at the nutritional stats




and as the Bob man himself says "Add approximately 96 calories when served with alcohol. Be sure to use 100% agave tequila.
Cheap brands may contain hidden added sugar!"

How's THAT?? 96 calories and no sugar using a premium tequila , not a lot of difference between but hey, IT adds up and NO SODA and that' the important thing, staying away from the bad habits . Besides I have tried Baja Bob's and I like the taste , between it and Zilches, Bob wins hands down.

Garlic Ranch Chicken
This is very easy and fast to make; using fat free dressing keeps the calories down and helps prevent the chicken from burning

4 skinless, boneless chicken breasts
1 cup fat free ranch dressing
2 tablespoons chopped garlic
1 tablespoon chopped fresh basil

DIRECTIONS

1. Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
2. Preheat grill to medium heat.
3. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

Garlic Ranch Chicken

Servings Per Recipe: 4

Amount Per Serving

Calories: 232

Total Fat: 2.2g
Cholesterol: 69mg
Sodium: 779mg
Total Carbs: 22.6g
Dietary Fiber: 0.5g
Protein: 28g


Marinated Barbequed Vegetables


These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they're great with crusty bread."

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

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DIRECTIONS

1. Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
2. In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
3. Preheat an outdoor grill for high heat.
4. Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Marinated Barbequed Vegetables

Servings Per Recipe: 5

Amount Per Serving

Calories: 157

Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 8mg
Total Carbs: 14.2g
Dietary Fiber: 5g
Protein: 2.5g


Daddy's Fried Corn and Onions



Combining my two favorites, fried onions and fresh corn, my husband came up with this very simple, delicious side dish.

4 ears fresh corn
2 tablespoons butter
1 small sweet onion, diced
salt and pepper to taste


DIRECTIONS

1. Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

Servings Per Recipe: 4

Amount Per Serving

Calories: 161

Total Fat: 7g
Cholesterol: 16mg
Sodium: 384mg
Total Carbs: 25.6g
Dietary Fiber: 3.2g
Protein: 3.5g


Recipes from Allrecipes.com

" Just some quick recipes to help with the summer goodness coming our way

Greek Quinoa Salad Recipe
Greek quinoa salad recipe with traditional Mediterranean ingredients including feta cheese, kalamata olives and fresh herbs

Mushroom Veggie Burger Recipe
This mushroom burger recipe is adapted from "Lisa's Mushroom Burger" from weheartfood.com, and to call it a veggie burger doesn't do it justice. Veggie burger recipes tend to be bland and boring, but this

Potato Veggie Burgers
If you've ever had latkes or potato pancakes, you know that potatoes absorb the flavors added to them quite well, and have a satisfying texture that is both crunchy and soft. Feel free to spice this potato burgers recipe up a bit by adding in some garlic or seasoned salt

Sweets for your Sweet

recipes are printable in the recipe base

Lemon Blush Napoleons

As luscious as bakery-bought Napoleons, these slimmed-down versions require zero dough diligence — the wafer-light layers are baked wonton wrappers. Slather with jarred lemon curd and layer with berries, and it's a custardy, impress-the-guests confection.



Serves: 8 Edit

Total Time: 47 min

Prep Time: 35 min

Cook Time: 12 min

Oven Temp: 325

Ingredients

24 (3 1/4- by 3-inch) wonton wrappers (about half 12-ounce package)
2 tablespoon(s) margarine or butter, melted
4 teaspoon(s) coarse sanding sugar (see Tip)
1 3/4 cup(s) nonfat Greek yogurt
1/2 cup(s) lemon curd
6 cup(s) rapsberries
* Confectioners' sugar for dusting

Directions

1. Preheat oven to 325°F. Grease 2 cookie sheets. Place 12 wonton wrappers in one layer on sheet of waxed paper. With pastry brush, lightly brush with some melted margarine and sprinkle with 1 teaspoon sanding sugar. Turn wontons over; lightly brush with margarine and sprinkle with 1 teaspoon sanding sugar. Place wontons on 1 cookie sheet. Repeat with remaining wontons, margarine, and sanding sugar.
2. Bake wontons 12 to 14 minutes or until golden on both sides, rotating cookie sheets halfway through baking. With spatula, transfer to wire racks to cool. If not using baked wontons right away, store in tightly sealed container at room temperature up to 3 days.
3. In medium bowl, stir yogurt and lemon curd until blended.
4. To serve, arrange 8 baked wontons on 8 dessert plates (or place all 8 on large platter); spread 3 tablespoons of yogurt mixture on each. Arrange 9 raspberries per wonton on yogurt mixture. Repeat layering with wontons, yogurt mixture, and raspberries. Place remaining 8 wontons on top. Dust with confectioners' sugar to serve.

Ricotta Crêpes with Plums
These Ricotta Crêpes with Plums are a combination of all the best things in life, great after any meal.


1 container(s) (15-ounce) part-skim ricotta cheese
3 tablespoon(s) baking splenda
1/2 teaspoon(s) vanilla extract
8 (9-inch) crêpes
1/4 teaspoon(s) ground cinnamon
2 pound(s) ripe plums, pitted and each cut into 8 wedges
1/3 cup(s) freshly squeezed orange juice
1/3 cup(s) baking splenda

1. Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray. In medium bowl, stir ricotta, 2 tablespoons splenda, and vanilla extract until blended. Lay crêpes on work surface and spread scant 1/4 cup ricotta mixture down center of each crêpe. In cup, combine 1 tablespoon splenda with 1/8 teaspoon cinnamon; sprinkle over ricotta filling. Fold crêpes in half to cover filling, then roll up tightly to enclose.
2. Place crêpes on prepared cookie sheet; bake 5 minutes or until warm. Meanwhile, in 12-inch skillet, combine plums, orange juice, remaining splenda, and remaining cinnamon. Cook on medium-high 4 to 5 minutes or until plums begin to soften and become juicy, stirring occasionally. Reduce heat to medium and cook 2 to 3 minutes longer or until plums are tender and juices have thickened.
3. Serve crêpes topped with plums and their juices.

Calories 235
Total Fat 6g
Saturated Fat 3g
Cholesterol 22mg
Sodium 145mg
Total Carbohydrate 39g
Dietary Fiber 2g
Sugars --
Protein 8g

Pear and Field Green Salad with Pomegranate Vinaigrette



Your guests will be raving about this festive salad which features two favorites — pears and cranberries. It’s drizzled with a flavorful, antioxidant-rich Pomegranate Vinaigrette.

Nutrition Information (per serving): Calories: 267, Fat: 19 g, Carbohydrates: 21 g, Cholesterol: 6 mg, Sodium: 141 mg, Fiber: 3 g, Protein: 3 g.

Ingredients

For the Pomegranate Vinaigrette: 1/3 cup olive oil
1/3 cup pomegranate juice
1 tablespoon sugar
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon McCormick® Ginger, Ground
1/8 teaspoon Sea Salt from McCormick® Sea Salt Grinder
For the salad: 1 package (6 ounces) field greens
2 ripe pears, cored and thinly sliced
1/3 cup dried cranberries
1/3 cup toasted walnut pieces

Preparation


1
For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended.

2
Just before serving, toss greens with pears, cranberries, walnuts and blue cheese in large bowl. (Or divide among individual serving plates.) Drizzle with Pomegranate Vinaigrette. Toss lightly to serve.

Bean There, Yum That Salad



PER SERVING (one cup): 122 calories, 2g fat, 338mg sodium, 20.5g carbs, 6g fiber, 5g sugars, 6g protein -- POINTS® value 2*

This is just like one of those fancy and delicious salads sold behind the counter at swanky delis. Except ours is less expensive... and you know exactly how much (or should we say, how little) oil is actually in it!




Ingredients:

For Salad
One 15-oz. can red kidney beans, drained and rinsed

One 15-oz. can garbanzo beans (chickpeas), drained and rinsed

2 cups fresh green beans, trimmed and cut into 1-inch segments

2 cups bite-sized broccoli florets

1 red or yellow bell pepper, thinly sliced and cut into 1-inch segments

1 small red onion, thinly sliced

3 tbsp. chopped fresh parsley

For Dressing
2 oranges

1/4 cup seasoned rice vinegar
1 tbsp. lemon juice

1 tbsp. olive oil

1 tsp. chopped garlic

Dash salt, or more to taste

Dash black pepper, or more to taste

Directions:
Bring a large pot of lightly salted water to a rapid boil. While you wait for the water to boil, fill a large bowl with cold water and ice; set aside.

Add green beans and broccoli to the boiling water, and cook for about 5 minutes, until just tender. Drain water from the pot and immediately transfer the veggies to the bowl of water and ice to stop the cooking. (Congratulations -- you just blanched the veggies!) Set aside.

To make the dressing, squeeze the juice from both oranges into a medium bowl. Remove any seeds. Add all other ingredients for the dressing, and whisk until uniform and blended. Set aside.

Drain ice and water from the large bowl, so only the blanched veggies remain. Add kidney beans, garbanzo beans, bell pepper, onion, and parsley. Top with dressing and toss well, ensuring all veggies and beans are coated.

Let marinate in the refrigerator for at least 1 hour before eating. (Okay... If you REALLY can't wait, go ahead and dig in!)

MAKES 10 SERVINGS

Hungry Girl

Fro-Yo'ed Up Oatmeal Sundae



PER SERVING (entire sundae): 198 calories, 4.25g fat, 219mg sodium, 38g carbs, 4g fiber, 11.5g sugars, 5.5g protein -- POINTS® value 4*

Ingredients:
1/4 cup quick-cooking oats
1/4 cup low-fat vanilla frozen yogurt
1/4 cup fresh blueberries
1/4 cup sliced fresh strawberries
1 tbsp. strawberry (or any fruit flavor) sugar-free preserves (like the kind by Smucker’s)
1/2 tbsp. All Natural Almond Accents in Original Oven Roasted or Honey Roasted
1 no-calorie sweetener packet (like Splenda or Truvia)
1/8 tsp. cinnamon
Dash salt

Directions:
In a microwave-safe bowl, combine oats with 1/2 cup water. Microwave for 1 - 2 minutes, until desired consistency is reached.

Once bowl of oatmeal is cool enough to handle, mix in preserves, sweetener, cinnamon, and salt. Top with fruit.

Place frozen yogurt on top of the fruit layer, and then sprinkle with almonds. Serve immediately -- the frozen yogurt will melt, but it's delicious as it melts into the oatmeal!

MAKES 1 SERVING

We're VERY excited to share this fantastic freezy recipe, since it allows you to have FRO YO FOR BREAKFAST. It comes straight from the pages of her new book. Enjoy!