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Monday, June 28, 2010

These are a few of my favorite things....for summer!

I have not had a lot of time to update recipes partially due to the fact that I haven't made as many recipes lately. Like many of you, we like to grill and eat light dinners in the summer months. I thought I would share a few of my favorite treats for summertime.
This dressing is amazing. It is only 40 cals for a serving and is great with grilled chicken and a salad. It is my favorite new find so far this summer.

We buy this Mango Salsa at Costco and it is divine! With only 20 calories per serving, it is a great light snack. I have used it on salads in place of dressing and my sister in law loves to use it as a dip with her celery!

#3. Ok, pretty much any salad is made great with a few sprinkles of feta. I didn't used to be a fan. A friend once made us a salad using this, red peppers, and raspberry vinaigrette. I have been hooked ever since. Other ways are to pair it with raspberries or strawberries and a vinaigrette. My favorite salad recipe thus far...
Pear & Feta Salad
Any kind of lettuce (I like romaine)
Peeled and sliced fresh pears (I did use 3 pears)
Feta Cheese sprinkled in
Dried Cherries (or Cranberries) sprinkled in
Pecan Pieces (honey roasted) made for salads sprinkled
and the main ingredient...
Champagne Pear Vinaigrette that I get at Trader Joe's

#4. Orowheat sandwich thins. 100 calories make these a convenient option for turkey burger buns, sandwiches, etc. You can get them at Costco also for pretty cheap and stick them in the freezer!

#5. And for the kiddos....popsicle molds!  My sister in law gave me a recipe for these that works great!
1 small box of Jello
1 package of Koolaid
1/2 cup of sugar
2 cups of boiling water
2 cups of cold water

Mix dry ingredients in large pitcher. Add boiling water. Stir.
Add cold water. Stir. Pour into molds and freeze 4 hours.

I also like to crush fresh fruit (strawberries, raspberries) and pour it in. It makes a great fruit bar with no added sugar. Also, for the calorie conscious, we have made them by just filling them with crystal light lemonade or punch!  Fun!

Happy Summer!

Thursday, June 10, 2010

Mexi Manicotti

MMM!  Can you tell I love Mexican flavors?  This is another keeper. Pretty inexpensive too, since there is no meat involved! I will absolutely make this again!

3 oz shredded colby jack cheese

1 (16 ounce) can vegetarian refried beans
12 uncooked manicotti
1 cup water
1 (10 ounce) can enchilada sauce
8 ounces tomato sauce
1/2 cup fat free sour cream
1/4 cup green onion, sliced (1-2)
1/4 sliced pitted olive (small can)
1 Tbs salsa verde
granulated garlic to taste

In a bowl, combine 1/2  of the cheese, salsa verde, garlic and refried beans.

Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells.
(I like to use a pastry bag, or gallon ziploc to do this. Way easy, just snip of the tip of the bag!)

Meanwhile, combine water, enchilada sauce and tomato sauce and bring to a simmer on the stove.
(This can also be done in the microwave on HIGH until mixture is steaming hot (about 5-6 minutes).
Pour about 1/2 the sauce into a 9x13 pan.
Place uncooked stuffed tubes in pan, turning each to coat with sauce.
Top with remaining sauce.
Cover and bake at 375ºF for 20 minutes.
Then turn shells over.
Continue baking, covered, for 20 minutes.
Uncover, top with remaining cheese.
Bake 4-5 minutes longer or until cheese is melted.
Sprinkle with onions and olives.

Hope you like it! 5 pts for 2 pieces.....143 calories per manicotti

Sunday, June 6, 2010

Moo Shu Chicken

This was a last minute attempt in the kitchen the other night. I had mostly everything in the fridge to put this together. So delicious. We used the heat and serve tortillas from Costco. We left them a little undercooked and they tasted almost exactly like my favorite restaurant style Moo Shu.

1 tsp. Canola oil
2 boneless, skinless chicken breasts, cut into thin strips
1/2 -1 small onion sliced
1 Tbs. grated peeled fresh ginger
2-3 garlic cloves, minced
1/4 small head purple cabbage (1 cup)
1/4 small head green cabbage (1 cup)
1 carrot, cut into matchstick- thin strips
3 Tbs hoisin sauce
Flour Tortillas

Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles.
Pour in the oil and swirl to coat the pan, then add the chicken, onion, ginger and garlic.
Stir-fry until the chicken is browned and cooked through (about 4-5 minutes)
Add the carrots and cabbage until crisp-tender (about 5 minutes)
Add the hoisin sauce and cook, stirring constantly, until heated through. (about 1 minute)
Remove the skillet/wok from heat.
Spoon into tortillas and serve.