Southwestern Black-Eyed Pea Salad (APPETIZER)
If you can't find frozen black-eyed peas, use canned ones, but be sure to rinse them well to remove excess sodium.
Makes 6 to 8 servings
Ingredients
2 cups frozen loose-pack black-eyed peas 1 cup frozen whole kernel corn 2 medium tomatoes, seeded and chopped (1 cup) 3/4 cup chopped green pepper 2/3 cup nonfat Italian salad dressing 2 tbsp snipped parsley 1 jalapeno pepper, finely chopped 1 tsp ground cumin Lettuce leaves (optional)
In a medium saucepan cook black eyed peas in boiling water for 12 minutes. Add corn. Cook about 5 minutes more or till vegetables are tender. Drain. In a medium bowl combine drained black-eyed peas and corn, tomatoes, green pepper, Italian dressing, parsley, jalapeno pepper, and cumin. Mix well. Cover and chill for 4 to 24 hours. Serve on lettuce-lined plates, if desired.
POINTS: 1.5 PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 385 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein
Note: I used dried beans. I followed the directions on the bag for quick rinse before using them in the recipe.
Taco Soup (SOUP)
Makes (12) 1 cup servings Ingredients: 1 lb. ground turkey (or lean ground beef ) 1 large onion, chopped 1 pkg. Hidden Valley ranch dressing mix 1 pkg. Taco Seasoning mix 1 can Pinto Beans 1 can Chile Hot Beans 1 can whole kernel corn 1 can stewed tomatoes (Mexican flavor) 1 can stewed tomatoes (any flavor) Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because of the high sodium count in both the seasonings and the chili hot beans. SERVING SIZE: 1 cup soup POINTS: 2
Broccoli Wild Rice Soup (SOUP)
5 Cups Water 1 (6 oz.) Package Uncle Ben's fast-cooking long grain & wild rice 1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup 1 1/2 Cups Skim Milk 1 (8 oz.) Package Fat Free Cream Cheese, cubed 1/4 teaspoon Salt 1/2 teaspoon Pepper 1 (10 oz.) Package Frozen Broccoli, thawed and chopped small 1 (14.5 oz.) Can Sliced Carrots, drained and chopped small In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add Broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.
Serves: 10 (slightly over 1 cup each) Per Serving: 127 Calories; 1g Fat (7.6% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. WWP: 2 (www.AimeesAdventures.com)
Monkey Bread (BREAKFAST)
3 (10 ounce packages) refrigerated biscuit dough
¾ cup white sugar
¾ cup brown sugar
3 tbsp ground cinnamon
½ cup butter or margarine
Cut biscuits into quarters. Mix together ¼ cup white sugar and cinnamon. Toss biscuits into mixture, and place into greased tube pan. Combine remaining ingredients in sauce pan until bubbling. Pour mixture over biscuits. Bake in preheated 350 degree oven for 20-30 minutes.
Seasoned Oyster Crackers (SNACK)
16 ounce package of oyster crackers
1 cup oil
½ package of ranch packet
1 tsp dill weed
½ tsp garlic salt
Pour oyster crackers into a paper bag. Add oil and toss. Add remaining seasonings and toss until coated. Put in container to rest for a few hours, and then enjoy.
Orange Slice Cookies (COOKIE)
2 tbsp cold water
1 pound orange slice candies
2 cups packed brown sugar
¾ cup butter
2 eggs
1 ½ tsp cream of tartar
1 ½ tsp soda
3 ¾ cup flour
2 tbsp orange juice
350 degrees for 8-12 minutes. Ovens vary, bake until light brown.
Mexican Roll-Ups (APPETIZER)
3- 8 ounce packages cream cheese
1- 4 ½ ounce can chopped black olives
1- 4 ounce can diced chilies
1- 3 ounce can diced jalapenos
1- 16 ounce jar green salsa (mild)
2 cups sharp cheddar cheese
large pack of flour tortillas
Soften cream cheese. Mix all ingredients with hand mixer. Spread mixture onto tortillas, and roll up. Place in refrigerator over night. Slice rolls into bite size servings. Enjoy dipped in salsa.
Salsa Chicken & Spanish Rice (MAIN COURSE)
(Turbo Cooker Recipe- not sure how to cook it with out having one, but it is worth a try)
1 lb. Boneless skinless chicken breasts, cut into strips
1 ½ cups instant rice
¼ cup salsa
1- 14 ounce can diced tomatoes
1/3 cup apricot preserves
½ tsp salt
1 package taco seasoning
1 ¾ cup water
Season chicken with ½ the taco seasoning. Cook rice, ½ taco seasoning salt and 1 ½ cup water on high for 3 minutes. Stir in salsa and 1 cup diced tomatoes. Keep on low heat. Cook chicken, ¼ cup water for 5 minutes. Flip chicken, add remaining diced tomatoes and preserves. Cook 7 minutes. Combine all ingredients, and continue to cook for 3 minutes
If you can't find frozen black-eyed peas, use canned ones, but be sure to rinse them well to remove excess sodium.
Makes 6 to 8 servings
Ingredients
2 cups frozen loose-pack black-eyed peas 1 cup frozen whole kernel corn 2 medium tomatoes, seeded and chopped (1 cup) 3/4 cup chopped green pepper 2/3 cup nonfat Italian salad dressing 2 tbsp snipped parsley 1 jalapeno pepper, finely chopped 1 tsp ground cumin Lettuce leaves (optional)
In a medium saucepan cook black eyed peas in boiling water for 12 minutes. Add corn. Cook about 5 minutes more or till vegetables are tender. Drain. In a medium bowl combine drained black-eyed peas and corn, tomatoes, green pepper, Italian dressing, parsley, jalapeno pepper, and cumin. Mix well. Cover and chill for 4 to 24 hours. Serve on lettuce-lined plates, if desired.
POINTS: 1.5 PER SERVING: 117 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 385 mg Sodium, 23 g Total Carbohydrate, 5 g Dietary Fiber, 6 g Protein
Note: I used dried beans. I followed the directions on the bag for quick rinse before using them in the recipe.
Taco Soup (SOUP)
Makes (12) 1 cup servings Ingredients: 1 lb. ground turkey (or lean ground beef ) 1 large onion, chopped 1 pkg. Hidden Valley ranch dressing mix 1 pkg. Taco Seasoning mix 1 can Pinto Beans 1 can Chile Hot Beans 1 can whole kernel corn 1 can stewed tomatoes (Mexican flavor) 1 can stewed tomatoes (any flavor) Brown meat and onions, drain. Mix Hidden Valley Ranch dressing mix and taco seasoning mix into meat. Then, without draining, add all of the other ingredients. Simmer 1 hour. If you can find the reduced sodium taco seasoning and the reduced sodium Hidden Valley it is very helpful because of the high sodium count in both the seasonings and the chili hot beans. SERVING SIZE: 1 cup soup POINTS: 2
Broccoli Wild Rice Soup (SOUP)
5 Cups Water 1 (6 oz.) Package Uncle Ben's fast-cooking long grain & wild rice 1 (10 oz.) Can 98% Fat Free Cream of Chicken Soup 1 1/2 Cups Skim Milk 1 (8 oz.) Package Fat Free Cream Cheese, cubed 1/4 teaspoon Salt 1/2 teaspoon Pepper 1 (10 oz.) Package Frozen Broccoli, thawed and chopped small 1 (14.5 oz.) Can Sliced Carrots, drained and chopped small In a large saucepan, combine the water and rice mix with the contents of the seasoning packet; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the soup, milk, cream cheese, salt and pepper; stir until cheese is melted. Add Broccoli and carrots; cook over medium-low heat for 5-6 minutes or until broccoli and rice are tender.
Serves: 10 (slightly over 1 cup each) Per Serving: 127 Calories; 1g Fat (7.6% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 704mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. WWP: 2 (www.AimeesAdventures.com)
Monkey Bread (BREAKFAST)
3 (10 ounce packages) refrigerated biscuit dough
¾ cup white sugar
¾ cup brown sugar
3 tbsp ground cinnamon
½ cup butter or margarine
Cut biscuits into quarters. Mix together ¼ cup white sugar and cinnamon. Toss biscuits into mixture, and place into greased tube pan. Combine remaining ingredients in sauce pan until bubbling. Pour mixture over biscuits. Bake in preheated 350 degree oven for 20-30 minutes.
Seasoned Oyster Crackers (SNACK)
16 ounce package of oyster crackers
1 cup oil
½ package of ranch packet
1 tsp dill weed
½ tsp garlic salt
Pour oyster crackers into a paper bag. Add oil and toss. Add remaining seasonings and toss until coated. Put in container to rest for a few hours, and then enjoy.
Orange Slice Cookies (COOKIE)
2 tbsp cold water
1 pound orange slice candies
2 cups packed brown sugar
¾ cup butter
2 eggs
1 ½ tsp cream of tartar
1 ½ tsp soda
3 ¾ cup flour
2 tbsp orange juice
350 degrees for 8-12 minutes. Ovens vary, bake until light brown.
Mexican Roll-Ups (APPETIZER)
3- 8 ounce packages cream cheese
1- 4 ½ ounce can chopped black olives
1- 4 ounce can diced chilies
1- 3 ounce can diced jalapenos
1- 16 ounce jar green salsa (mild)
2 cups sharp cheddar cheese
large pack of flour tortillas
Soften cream cheese. Mix all ingredients with hand mixer. Spread mixture onto tortillas, and roll up. Place in refrigerator over night. Slice rolls into bite size servings. Enjoy dipped in salsa.
Salsa Chicken & Spanish Rice (MAIN COURSE)
(Turbo Cooker Recipe- not sure how to cook it with out having one, but it is worth a try)
1 lb. Boneless skinless chicken breasts, cut into strips
1 ½ cups instant rice
¼ cup salsa
1- 14 ounce can diced tomatoes
1/3 cup apricot preserves
½ tsp salt
1 package taco seasoning
1 ¾ cup water
Season chicken with ½ the taco seasoning. Cook rice, ½ taco seasoning salt and 1 ½ cup water on high for 3 minutes. Stir in salsa and 1 cup diced tomatoes. Keep on low heat. Cook chicken, ¼ cup water for 5 minutes. Flip chicken, add remaining diced tomatoes and preserves. Cook 7 minutes. Combine all ingredients, and continue to cook for 3 minutes
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