Recipe Save: Quinoa and Vegetable Stir Fry

Origin:  Internet, modified
Preparation Time: 5 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5

Ingredients

  • 1 cup pre-rinsed quinoa
  • 2 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1 bag of frozen peas and carrots
  • 1 can water chestnuts, sliced
  • 1/2 cup green onions, chopped
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • Salt to tast
  • 2 tablespoons lite soy sauce

Preparation

  1. In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day
  2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

 

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Recipe Save: WW Garlic Seared Shrimp

Origin:  Internet, modified
Total Preparation Time: 15 minutes
Actual Cooking Time: 5 minutes
Number of Servings: 4

Ingredients

  • 4 tsp olive oil, extra-virgin, divided
  • 20 large uncooked shrimp, peeled and deveined
  • 6 medium clove(s) garlic clove(s), minced
  • 1 1/2 tsp paprika
  • 1 tsp dried parsley
  • 1 tsp dried cilantro
  • 1/2 tsp fresh lemon juice
  • 1 pinch table salt

Preparation

  1. Heat a large skillet over high heat until very hot. Lightly coat bottom of pan with 1 tsp oil; heat until lightly smoking. Add half of shrimp in a single layer. Cook just until golden and orange, 10 seconds; flip shrimp quickly. Cook 10 seconds more; immediately transfer to a plate. Repeat with remaining shrimp and 1 tsp oil.
  2. Reduce heat to medium-high; add remaining 2 tsp oil. Add garlic; cook, stirring, until light golden but not browned, about 2 minutes. Stir in pimentón; return shrimp to pan. (If pan is too small to hold shrimp, divide ingredients in half and cook in two batches.)
  3. Reduce heat slightly and cook shrimp until done, about 1 minute; fold in parsley, cilantro, lemon juice and salt.
  4. Serve shrimp with pan sauce spooned over top; garnish with cilantro.

Notes

Serving size: 5 shrimp; WW=1 point

Recipe Save: WW Tofu Stir-Fry with Peanut Sauce

Origin:  Internet, modified
Total Preparation Time: 25 minutes
Actual Cooking Time: 20 minutes
Number of Servings: 4

Ingredients

  • 12 oz firm tofu, sliced in several 1/4-inch-thick pieces
  • 2 Tbsp creamy peanut butter with omega-3
  • 2 Tbsp low sodium soy sauce
  • 2 Tbsp water, warm
  • 1 Tbsp dark brown sugar
  • 1 tsp minced garlic
  • 1 tsp ginger root, minced
  • 1 tsp rice wine vinegar
  • 1/2 tsp sambal oelek, or more to taste
  • 2 spray(s) cooking spray
  • 1 large sweet red pepper(s), thinly sliced
  • 1 cup(s) uncooked sugar snap peas
  • 1/2 tsp kosher salt
  • 2 cup(s) uncooked green cabbage, shredded
  • 1 large uncooked carrot(s), cut into thick strips
  • 6 medium uncooked scallion(s), thinly sliced
  • 1 1/2 Tbsp unsalted toasted sesame seeds

Preparation

  1. Line a sheet pan with paper towels; place tofu on top. Cover tofu with a few layers of paper towel and press down lightly with your hands to dry it; let tofu drain while you prepare the other ingredients.
  2. To make peanut sauce, in a small bowl, whisk together peanut butter, soy sauce, water, sugar, garlic, ginger, vinegar and sambal oelek; set aside.
  3. Coat a large nonstick skillet (or wok) with cooking spray; set over high heat. When pan is hot, add tofu; cook until browned, about 3 to 5 minutes per side. Remove tofu from pan and slice into thick strips; set aside.
  4. Add pepper and snap peas to same skillet (or wok) and sprinkle with salt; stir-fry for 5 minutes. Add cabbage, carrot and reserved peanut sauce; toss to coat and stir-fry until cabbage wilts, about 1 to 2 minutes (if the sauce appears too thick, stir in some additional water). Add seared tofu and scallions; stir to coat and cook until heated through. Garnish with sesame seeds and serve. Yields about 1 1/2 cups per serving.

Notes

Any vinegar will work.  Salad tastes better the longer the cucumbers soak.  WW=0 points

Recipe Save: Buffalo Chicken Salad

Origin:  Internet – modified
Total Preparation Time: ## minutes + ## hours wait time
Actual Cooking Time: ## minutes
Number of Servings: 4

Ingredients

  • Green leaf or Romaine Lettuce, chopped (or a salad mix)
  • 2-3 chopped green onions
  • 1 Tomato, diced or Grape/Cherry tomatoes, halved
  • 2 eggs, hard boiled, peeled and chopped
  • Shredded Cheddar (2 Tbsp per salad, optional)
  • 1 lb boneless, skinless chicken breast
  • 1/2 cup Frank’s hot sauce
  • 1/2 stick butter
  • 1/4 cup reduced-calorie vegetable oil-butter spread
  • 1 tbsp white vinegar
  • 1⁄4 tsp black pepper
  • 1⁄4 tsp Worcestershire sauce
  • Celery sticks
  • Carrot sticks
  • Blue cheese or ranch dressing

Preparation

  1. Boil eggs, peel & chop.
  2. Combine salad ingredients or leave as separate ingredients in salad bar fashion for picky eaters like my kids.  🙂
  3. For the sauce: In a small saucepan over low heat, mix together hot sauce, butter, margarine, vinegar, pepper and Worcestershire sauce.  Simmer, stirring occasionally, while you prepare chicken.
  4. For the chicken: Bring water to a boil in a large saucepan. Cut chicken into strips or chunks and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let it sit for a few minutes.
  5. Serve chicken over the salad garnished with celery &/or carrot sticks.
  6. Drizzle a small amount of Blue Cheese or Ranch dressing on the top.  You won’t need much since the chicken is so flavorful and will have it’s own sauce.

Recipe Save: Steak & Edamame Stir Fry with Rice

Origin:  Modified Internet
Total Preparation Time: 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: 4

Ingredients

  • 1 pound boneless beef top sirloin or flank steak, cut into thin slices
  • 1 cup Mongolian Style BBQ Sauce, divided
  • 1 tablespoon olive or coconut oil
  • 3 cups chopped cabbage
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 2 tablespoons water
  • 1 cup frozen shelled edamame, cooked
  • 1 cup thinly sliced carrots, cooked
  • 3 cups hot cooked brown rice

Preparation

  1. Combine steak and 1/2 cup of Mongolian sauce in large resealable bag; marinate in refrigerator for at least 30 minutes. I like to do this in the morning and let it marinate for several hours.
  2. Heat oil in large skillet over medium-high heat, and cook steak (in batches if necessary) until no longer pink. Discard excess marinade. Remove meat from skillet, keep warm.
  3. Add cabbage to skillet, season with salt and pepper; add water and stir. Cover and cook for about 5-15 minutes or until cabbage is tender.
  4. Add edamame and carrots to the skillet and cook over heat for about 5 minutes. Remove from heat but keep warm.
  5. To serve, divide rice evenly among 4 bowls or plates. Top each with steak and stir-fried vegetables. Drizzle with remaining 1/2 cup sauce and serve.

Recipe Save: Creamy Chicken & Noodles

Origin:  Modified Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 25 minutes
Number of Servings: 4-6

Ingredients

  • ½ bag (6 oz) wide egg noodles
  • 3 cups chicken stock
  • 1 tbs olive oil
  • 1½ cups shredded chicken
  • 1 cup sliced carrots
  • ½ cup peas (frozen)
  • ½ cup cream or milk
  • ¼ cup water
  • 2 tbs flour
  • Salt to taste
  • Pepper to taste

Preparation

  1. Place noodles in a large pot.
  2. Add stock and olive oil; stir.
  3. Add peas and carrots.
  4. Cover and heat over medium heat until noodles are soft, about 10 minutes.
  5. Add the chicken.
  6. Stir in cream or milk.
  7. In a small cup, mix the ¼ cup water and the 2 tbs flour so there are no lumps.
  8. Add gradually to noodle mixture, stirring constantly.
  9. Heat to boiling, and simmer for 5 minutes.

Notes

I frequently purchase whole chickens and toss them into a crockpot for the day to cook until it falls apart.  Then I pull apart all the meat and set aside in bags and freeze.  Then I have shredded chicken ready for meals like this.

Recipe Save: Ham & Beans

Origin:  Modified Internet
Total Preparation Time: 15 minutes (plus overnight bean soak)
Actual Cooking Time: 8 hours
Number of Servings: 6-8 servings

Ingredients

  • 1 lb package dried northern beans
  • ham bone, hocks, shanks or diced ham (about 1 pound)
  • 2 tsp onion powder
  • 6 cups water
  • salt to taste
  • pepper to taste

Preparation

  1. The night before you want to cook the beans, sort the beans and remove any pebbles or beans that just don’t look right.
  2. Put the sorted beans in a large bowl or crock and cover with water, leaving about 1-2 inches of water above the beans.
  3. The next morning drain and rinse the beans.
  4. Put the rinsed beans, onion powder, salt, pepper, and ham to the crock pot.
  5. Add water.
  6. Cover and cook on low about 8 hours, until beans are tender.
  7. If needed, remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix.

Notes:

I typically dice up leftover ham when I make a spiral ham, freeze it and us that when I want to make some ham and beans.  Many like to serve this with cornbread.  Sometimes I like that but sometimes it just seems too heavy.  Some light and buttery biscuits or croissants can be nice too.

Recipe Save: Spicy Taco Rice Skillet

Origin:  Modified from internet (www.readyseteat.com)
Total Preparation Time: 20 minutes
Total Time (prep and cooking): 45 minutes
Number of Servings: 8

Ingredients

  • 1 pound lean ground beef
  • 1-1/2 cups diced white onion
  • 1 green bell pepper, minced
  • 1 medium red bell pepper, minced
  • 2 tbsp each tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cayenne pepper
  • 1-1/2 teaspoons salt
  • 1 can (15 oz each) black beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 cup water
  • 1 cup lower sodium beef broth
  • 1 cup shredded Cheddar or Monterrey Jack cheese
  • Sour Cream, optional
  • Chopped green onion, optional

Preparation

  1. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  2. Heat large skillet over medium-high heat. Add ground beef, onion and bell pepper; cook 5 to 7 minutes or until beef is no longer pink and vegetables are tender, stirring occasionally.
  3. Bring to a boil. Reduce heat, cover and simmer until rice is fully cooked and liquid has absorbed, about 20 minutes. Once rice is cooked, stir in cheese.
  4. Remove from heat and spoon into bowls. Top with a dollop of sour cream and chopped green onion if desired; serve.

Recipe Save: Shredded Beef

Origin:  Modified from internet
Total Preparation Time: 5-10 minutes
Actual Cooking Time: 4-8 hours
Number of Servings: 6-8

Ingredients

  • 1 3-4 pound boneless roast beef (chuck or round roast)
  • 1 cup beef broth (I use bouillon)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Montreal Steak Seasoning

Preparation

  1. Place roast beef into slow cooker.
  2. Add beef broth.
  3. Pour Worcestershire sauce over the top of roast and sprinkle with Montreal Steak Seasoning.
  4. Cook roast in slow cooker for 4 hours on High setting or 6-8 hours on Low.
  5. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish.
  6. Break apart lightly with two forks and then add back to the gravy in the slow cooker set on warm for another hour.
  7. Serve on buns, bread, flatbread or however you so desire.

Recipe Save: Clove and Spice Ham Glaze

Origin:  All Recipes
Total Preparation Time: 5 minutes
Actual Cooking Time: 5 minutes
Number of Servings: Enough for 16 servings of ham

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Preparation

  1. Mix brown sugar, honey, brown mustard, cloves, and ginger together in a small sauce pan.
  2. Heat over medium heat until sugar is dissolved, 2-5 minutes.

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