July 13th, 2008 by alice
Tags: , Points, Potato, Salad, South
INGREDIENTS
- 2lbs uncookedsmall red potatoes, scrubbed and quartered
- 4largeeggs, hard boiled, peeled and cut into 8 wedges
- 8ouncesgreen beans, cut into bite sized pieces
- 1/4cupwhite wine vinegar
- 1tablespoonDijon mustard
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 5tablespoonsolive oil
- 1cupgrape tomatoes, halved
- 3/4cupred onions, sliced and quartered
- 8mediumblack olives, pitted and sliced
- 1tablespooncapers
- 2tablespoonsparsley, fresh and chopped
DIRECTIONS
- Place potatoes in a large saucepan, fill with enough water to over potatoes and bring to a boil over high heat.
- Reduce heat and simmer until potatoes are tender when pierced with a fork, about 10 minutes.
- When potatoes are cooked, remove with a slotted spoon and place in medium sized serving bowl.
- Return water to a boil, add green beans and cook until crisp tender, about 2 minutes.
- Drain, rinse under cold water and drain again.
- In a small bowl, whisk together vinegar, water, mustard, salt and pepper until well blended and then whisk in oil.
- Pour dressing over potatoes.
- Add green beans, tomatoes, onion, olives and capers.Toss to mix and coat.
- Add eggs and toss very gently to combine.
- Sprinkle with parsley.
- Yields and Points figured to 1 cup per serving.
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July 13th, 2008 by alice
Tags: Broccoli, Cauliflower, Salad
INGREDIENTS
- 1headcauliflower, washed and cut into small pieces
- 1bunchbroccoli, washed, cut into small pieces
- 1cupcelery, chopped
- 1/4cuponions, chopped
- 1 (12 ounce)packagefrozen peas(rinsed & drained)
- 1cupsour cream
- 1cupmayonnaise
- 1 (4 ounce)packageHidden Valley Ranch dressing
- 1cupsliced almonds
DIRECTIONS
- In a large bowl mix 1 cup sour cream.
- Add 1 cup mayonnaise.
- Add 1 pkg. Hidden Valley Ranch-Original Recipe salad dressing.
- Add 1 cup sliced almonds.
- Combine above mixture with vegetables.
- Then refrigerate for an hour or two.
- Serve and enjoy.
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July 13th, 2008 by alice
Tags: Beef, Italian, Macaroni
INGREDIENTS
- 1tablespoonoil
- 1lbground beef
- 2onions, chopped
- 1garlic clove, crushed
- 1/2teaspoondried oregano
- 1/2teaspoonbasil
- 2teaspoonspaprika
- 4ouncescheddar cheese, grated
- 6ouncesmacaroni, cooked and drained
- 14ouncestomatoes, tinned
- 2tablespoonstomato puree
- 1beef stock cube
DIRECTIONS
- Heat oil in saucepan.Add the onions and garlic. Cook slowly for 5 minutes or until soft.
- Add beef to the pan, stirring until it looses the pinkness. Stir in the oregano, basil, tomatoes with the juice, tomato puree, paprika and stock cube.
- Simmer for about 10 minutes, then toss in a couple of handfuls of the cheese and stir.
- Mix in the cooked macaroni, stir well and place in pie or casserole dish.Sprinkle remaining cheese on top and bake in the oven at 180°C (350°F) for approximately 20 minutes.
- Serve with salads and breads.
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July 13th, 2008 by alice
Tags: Chicken, Marsala, Points
INGREDIENTS
- 2teaspoonsolive oil
- 1cupfresh mushrooms, sliced
- 1lbboneless skinless chicken breasts
- 1teaspoondried thyme
- 1 1/4teaspoonssalt
- 1/4teaspoonpepper
- 1/2cupmarsala wine
- 1 1/4cups cannedreduced-sodium beef broth
- 1 1/2tablespoonscornstarch
DIRECTIONS
- Heat oil in large skillet over medium-high heat.
- Add msuhrooms and saute until tender and releasing liquid, about 5 minutes.
- Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper.
- Move mushrooms to outer edge of skillet once cooked.
- Place chicken in center of skillet and saute until golden, abut 2-3 minutes per side.
- Add wine to skillet, simmer 1 minute.
- Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes.
- Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl and add to skillet.
- Simmer until sauce thickens, stirring constantly and incorporating msuhrooms into the liquid, about 1 minutes.
- Serve chicken with mushroom sauce spooned over top.
- Yields and Points figured about 3 oz. of chicken and 1/3 Celsius of sauce per serving.
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July 13th, 2008 by alice
Tags: , Pappardelle, Parmesan, Summer
INGREDIENTS
- 9ouncespappardelle pasta(wide ribbon pasta)
- 2tablespoonsextra virgin olive oil
- 1/4teaspooncrushed red pepper flakes
- 3garlic cloves, thinly sliced
- 1 1/2cups tear-dropyellow cherry tomatoes, halved
- 1 1/2cupsgrape tomatoes, halved
- 3tablespoonsfresh lemon juice
- 1teaspoonsalt
- 5cupsarugula, loosely packed, trimmed
- 1/3cupparmesan cheese, shaved
- 2slicescooked bacon, crumbled
DIRECTIONS
- Cook pasta according to the package directions omitting salt and fat.Drain and keep warm.
- Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant.
- Add tomatoes, cook 45 seconds or jusst until heated, stirring gently.Be careful not to overcook.Remove the skillet from the heat and stir in the lemon juice and salt.
- Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat.Top with cheese and bacon.
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