This one is for you Diane. It is really quick, and tastes good.
1 can (14 1/2 oz) sliced potatoes, drained
1/4 cup thinly sliced celery
1/4 cup sliced green onion
1/4 cup shredded carrot
1 can (2 1/4 oz) sliced ripe olives, drained
2 Tbsp chopped dill pickle
1/2 cup mayonnaise
1 to 2 Tbsp Dijon mustard
1/4 tsp garlic powder
1/4 tsp pepper
In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, mustard, garlic powder and pepper. Drizzle over potato mixture and toss to coat. Cover and refrigerate until serving.
Yield: 4 servings
2/3 cup (prepared with fat free mayonnaise) equals 93 calories, 3 g fat, 3 mg cholesterol, 780 mg sodium, 16 g carbohydrate, 3 g fiber, 1 g protein
2/3 cup = 2 WW points
Monday, June 7, 2010
Saturday, April 10, 2010
Brattens Boston Clam Chowder
My niece called yesterday for this recipe, so I decided to post it here. It is easy to make but very good tasting.
2 (6 1/2 oz) cans minced clams
1 cup chopped onion (chopped fine)
1 cup diced celery
2 cups diced potatoes
3/4 cup butter or margarine
1/4 cup flour
1 quart half & half cream
1 1/2 tsp salt
white pepper to taste
Drain juice from clams and pour juice over veggies. Add enough water to barely cover. Simmer until tender. Melt butter. Add flour and blend. Then add cream, cook until thick and smooth. Add undrained veggies and clams. Heat thoroughly. Enjoy!! I like vegetables so I added 2 cups diced carrots.
2 (6 1/2 oz) cans minced clams
1 cup chopped onion (chopped fine)
1 cup diced celery
2 cups diced potatoes
3/4 cup butter or margarine
1/4 cup flour
1 quart half & half cream
1 1/2 tsp salt
white pepper to taste
Drain juice from clams and pour juice over veggies. Add enough water to barely cover. Simmer until tender. Melt butter. Add flour and blend. Then add cream, cook until thick and smooth. Add undrained veggies and clams. Heat thoroughly. Enjoy!! I like vegetables so I added 2 cups diced carrots.
Sunday, April 4, 2010
Fudge Frosting
This is the fudge frosting I used to frost the cupcakes last week. Very easy...no powdered sugar. Tastes like a nice, soft fudge. Delicious.
2 Cups granulated sugar
1/2 Cup baking cocoa
1/2 Cup butter, cut into chunks
1/2 Cup milk
2 Teaspoons vanilla extract
In a small saucepan, combine the sugar, cocoa, butter, and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Stir until smooth. Frost cake or cookies as desired.
2 Cups granulated sugar
1/2 Cup baking cocoa
1/2 Cup butter, cut into chunks
1/2 Cup milk
2 Teaspoons vanilla extract
In a small saucepan, combine the sugar, cocoa, butter, and milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in vanilla. Stir until smooth. Frost cake or cookies as desired.
Tuesday, March 30, 2010
Chocolate Easter Eggs
This is a wonderful Easter treat. These are so easy and very delicious. Lemon pudding is my favorite, but I also like chocolate and vanilla. I'm going to try chocolate with a bit of mint flavoring for chocolate mint eggs. I hope it's as good as it sounds. You could make other shapes and have them for any holiday you'd like.
Ingredients:
1 pkg. (4 serving size)Chocolate Flavor Instant Pudding & Pie Filling (DO NOT USE SUGAR FREE)
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups unsifted powdered sugar
1 pkg. (8 squares)Semi Sweet Baking Chocolate
2 squares White Baking Chocolate
Preparation:
Stir dry (unprepared) pudding mix, boiling water and butter in large bowl until well blended.
Add powdered sugar by cupfuls, stirring after each addition until mixture forms a ball. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1 1/2 inches long) oval shaped eggs. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.) Refrigerate eggs until firm, about 30 minutes.
Microwave semi sweet and white chocolates in separate bowls on HIGH 1 1/2 to 2 minutes or until slightly melted. Stir until chocolates are completely melted.
Dip eggs into semi sweet chocolate. Refrigerate on wax paper lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.
You can use any flavor of pudding mix.
Ingredients:
1 pkg. (4 serving size)Chocolate Flavor Instant Pudding & Pie Filling (DO NOT USE SUGAR FREE)
1/3 cup boiling water
1/3 cup butter or margarine, softened
3 cups unsifted powdered sugar
1 pkg. (8 squares)Semi Sweet Baking Chocolate
2 squares White Baking Chocolate
Preparation:
Stir dry (unprepared) pudding mix, boiling water and butter in large bowl until well blended.
Add powdered sugar by cupfuls, stirring after each addition until mixture forms a ball. Form scant tablespoonfuls of pudding mixture into about 30 small (about 1 1/2 inches long) oval shaped eggs. (If pudding mixture is too soft, refrigerate for about 15 minutes to firm slightly before shaping.) Refrigerate eggs until firm, about 30 minutes.
Microwave semi sweet and white chocolates in separate bowls on HIGH 1 1/2 to 2 minutes or until slightly melted. Stir until chocolates are completely melted.
Dip eggs into semi sweet chocolate. Refrigerate on wax paper lined tray until chocolate is firm, about 15 minutes. Drizzle with white chocolate. Store in refrigerator.
You can use any flavor of pudding mix.
Tuesday, March 2, 2010
Manicotti
I got this recipe from a friend. It is yummy and simple to make. Low-fat and delicious.
Ingredients
10 manicotti shells
2 cups reduced fat spaghetti sauce
2 egg whites lightly beaten
1 (15 ounce) container low fat cottage cheese
1 TBSP fresh parsley, snipped
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 3/4 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese, fresh is best
Directions
Cook the manicotti shells according to package directions. Drain, rinse with cold water and drain again. Arrange the shells in a single layer and set aside.
Spread 1/2 cup spaghetti sauce in bottom of 13” x 9” baking dish.
For the filling, stir together egg whites, cottage cheese, parsley, salt, pepper, and nutmeg until well combined. Stir in 1 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese.
Preheat oven to 350 degrees. To assemble, spoon the cheese mixture into manicotti shells and place the filled shells in a single layer in the baking dish. Spread the remaining 1 1/2 cups spaghetti sauce on top. Sprinkle with the remaining mozzarella cheese and remaining parmesan cheese. Bake 35 minutes or until bubbly.
Ingredients
10 manicotti shells
2 cups reduced fat spaghetti sauce
2 egg whites lightly beaten
1 (15 ounce) container low fat cottage cheese
1 TBSP fresh parsley, snipped
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 3/4 cups mozzarella cheese, shredded
1/2 cup grated parmesan cheese, fresh is best
Directions
Cook the manicotti shells according to package directions. Drain, rinse with cold water and drain again. Arrange the shells in a single layer and set aside.
Spread 1/2 cup spaghetti sauce in bottom of 13” x 9” baking dish.
For the filling, stir together egg whites, cottage cheese, parsley, salt, pepper, and nutmeg until well combined. Stir in 1 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese.
Preheat oven to 350 degrees. To assemble, spoon the cheese mixture into manicotti shells and place the filled shells in a single layer in the baking dish. Spread the remaining 1 1/2 cups spaghetti sauce on top. Sprinkle with the remaining mozzarella cheese and remaining parmesan cheese. Bake 35 minutes or until bubbly.
Friday, February 5, 2010
Pineapple Beef Stir-Fry
1 cup unsweetened pineapple juice
1/4 cup white wine or reduced sodium chicken broth
2 Tbsp. brown sugar
2 Tbsp. reduced sodium soy sauce
1/4 tsp cayenne pepper
1 beef top sirloin steak (1 lb.) cut into thin strips
2 Tbsp. cornstarch
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/3 cup fresh snow peas
3/4 cup unsweetened pineapple tidbits
2 cups cooked brown rice
1. In a small bown, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refridgerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a small bowl, combine corstarch and reserved marinade until smooth; set aside.
3. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry beef in 1 tsp. oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry carrots and onion in remaining oil for 4 minutes. add green pepper and snow peas; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
Makes 4 servings
1 cup stir-fry with 1/2 cup rice is 8 Weight Watchers points
1/4 cup white wine or reduced sodium chicken broth
2 Tbsp. brown sugar
2 Tbsp. reduced sodium soy sauce
1/4 tsp cayenne pepper
1 beef top sirloin steak (1 lb.) cut into thin strips
2 Tbsp. cornstarch
2 large carrots, sliced
1 small onion, halved and sliced
1 medium green pepper, julienned
1/3 cup fresh snow peas
3/4 cup unsweetened pineapple tidbits
2 cups cooked brown rice
1. In a small bown, combine the first five ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refridgerate for 30 minutes. Cover and refrigerate remaining marinade.
2. In a small bowl, combine corstarch and reserved marinade until smooth; set aside.
3. Drain and discard marinade from beef. In a large nonstick skillet or wok, stir-fry beef in 1 tsp. oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry carrots and onion in remaining oil for 4 minutes. add green pepper and snow peas; stir-fry for 2-3 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef and pineapple; heat through. Serve with rice.
Makes 4 servings
1 cup stir-fry with 1/2 cup rice is 8 Weight Watchers points
Beef Stroganoff
1 Tbs. vegetable oil
1 boneless beef sirloin steak or beef top round steak, 3/4 inch thick (about 1 pound) cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Requests)
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Makes 4 servings
Each serving is 6 Weight Watchers points
1 boneless beef sirloin steak or beef top round steak, 3/4 inch thick (about 1 pound) cut into thin strips
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (regular, 98% fat free or Healthy Requests)
1/2 tsp. paprika
1/3 cup sour cream or plain yogurt
4 cups whole wheat or regular egg noodles, cooked and drained
chopped fresh parsley
Heat the oil in a 12 inch nonstick skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Reduce the heat to medium. Add the onion to the skillet and cook until it's tender. Stir the soup and paprika in the skillet and heat to a boil. Stir in the sour cream. Return the beef to the skillet and cook until the beef is cooked through. Serve the beef mixture over the noodles. Sprinkle with the parsley.
Makes 4 servings
Each serving is 6 Weight Watchers points
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