If you’re like me and LOVE Reubens, but saw the calories and fat of a real one, this is the sandwich for you! It’s got the thousand island flavor and the saurkraut cruch all in the cole slaw.
For the life of me, I can’t find light rye bread, so I’ve been buying Pepperidge Farm’s whole grain rye (has whole rye seeds in it – yum!). I also used hamburger dill chips instead of gherkins. They seem to have more flavor, plus they’re easier to mince.
Turkey and Swiss Reuben
POINTS® Value: 5
Servings: 1
Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
We remade a high-fat classic with lean turkey, low-fat Swiss cheese and a light sweet-n-sour coleslaw. The result is a tasty, slimming sandwich.
Ingredients
• 1/3 cup packaged coleslaw mix (shredded cabbage and carrots)
• 1 Tbsp fat-free mayonnaise
• 1 Tbsp ketchup
• 1 tsp pickle relish, or minced gherkin pickles
• 1/8 tsp table salt, or less to taste
• 1/8 tsp black pepper, freshly ground, or less to taste
• 2 oz deli-sliced turkey
• 1 oz low-fat Swiss cheese
• 2 slice reduced-calorie rye bread
Instructions
1. In a small bowl, combine coleslaw mix, mayonnaise, ketchup and relish; toss to combine and season to taste with salt and pepper.
2. Place turkey and cheese on one slice of bread; top with slaw mixture and then second slice of bread. Yields 1 sandwich per serving.
Notes
Make the cabbage-carrot slaw up to 12 hours in advance if you prefer a coleslaw with a softer consistency.
This recipe can easily be multiplied for more servings. Serve as is or grilled.
Wednesday, September 10, 2008
So many recipes, so little time!
Wow, so we're already through the summer! I've found some fantastic recipes this year and I need to be much more religious about posting them. Best way to keep up with all my favorites and share them also!
This was an excellent side from Weightwatchers that we made recently. Very easy to do after you trim the beans and slice the tomatoes. I didn’t have olive oil spray, so I tossed the beans in olive oil in the strainer (hoping to drain any excess). I also put the beans into the bowl with the tomato rather than putting the tomato mix on the pan. I couldn’t find my cookie sheet with sides. So, the tomato mixture probably didn’t “cook” as much as it would have otherwise.
Roasted Green Beans and Fresh Tomato
POINTS® Value: 0
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Sometimes simple is best. Just a few fresh herbs are all you need to accentuate the natural flavors of sweet tomatoes and roasted green beans.
Ingredients
• 3 sprays olive oil cooking spray
• 4 cup green snap beans, trimmed
• 2 cup grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
• 1/4 cup basil, fresh, cut into ribbons, divided
• 2 tsp minced garlic, or less to taste
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
Instructions
• Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
• Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
• Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
• When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.
Notes
This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.
This was an excellent side from Weightwatchers that we made recently. Very easy to do after you trim the beans and slice the tomatoes. I didn’t have olive oil spray, so I tossed the beans in olive oil in the strainer (hoping to drain any excess). I also put the beans into the bowl with the tomato rather than putting the tomato mix on the pan. I couldn’t find my cookie sheet with sides. So, the tomato mixture probably didn’t “cook” as much as it would have otherwise.
Roasted Green Beans and Fresh Tomato
POINTS® Value: 0
Servings: 4
Preparation Time: 12 min
Cooking Time: 15 min
Level of Difficulty: Easy
Sometimes simple is best. Just a few fresh herbs are all you need to accentuate the natural flavors of sweet tomatoes and roasted green beans.
Ingredients
• 3 sprays olive oil cooking spray
• 4 cup green snap beans, trimmed
• 2 cup grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
• 1/4 cup basil, fresh, cut into ribbons, divided
• 2 tsp minced garlic, or less to taste
• 1/2 tsp table salt, or more to taste
• 1/4 tsp black pepper, freshly ground, or more to taste
Instructions
• Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.
• Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.
• Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.
• When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.
Notes
This is the perfect side for a burger, grilled chicken or steak. It's equally delicious served on mixed greens drizzled with balsamic vinegar, with herbed brown rice, or added to marinara sauce and then tossed with pasta and topped with shredded cheese.
Thursday, May 8, 2008
Way to go Weight Watchers!
I've been finding some fabulous recipes lately on www.myrecipes.com (the Cooking Light section) as well as perusing my Weight Watchers cookbooks a little more. We made this recipe tonight, which comes from Weight Watchers "New Complete Cookbook" which I recommend as a standard in any kitchen (it's got my all time favorite roasted chicken -Garlic Roasted with Gravy - plus other great standards). Great, light, healthy pasta dish!
Notes: We used whole wheat penne, took the skin off the sausage (not sure how you'd slice it otherwise), used 1.5 red bell peppers because that's what I had on hand and bell peppers are expensive, and I had big bella slices on hand from grilling, so I sliced those up.
Penne with Sausage and Proscuitto
2 cups penne
2 ½ cups broccoli florets
½ pound hot Italian turkey sausage, cut into ½” slices
4 teaspoons olive oil
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 red onion, thinly sliced and separated into rings
1 cup thinly sliced mushrooms
2 ounces prosciutto, cut into thin strips
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
¼ cup chopped basil
1 tablespoon grated Parmesan cheese
1. In a large pot of boiling water, cook the penne 6 minutes; add the broccoli and cook until the penne is al dente and the broccoli is tender, 2-4 minutes longer. Drain and transfer to a serving bowl.
2. Meanwhile, spray a large nonstick skillet with nonstick cooking spray; heat. Saute the sausage until cooked through, 6-8 minutes. Add to the penne.
3. In the skillet, heat 2 teaspoons of the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the mushrooms, prosciutto, garlic and pepper flakes; sauté until tender, 3-4 minutes. Add to the penne, then add the remaining 2 teaspoons of oil, the basil and cheese; toss to combine.
4 servings
Nutrition: 368 calories, 13 g Total Fat, 1g Saturated Fat, 57 mg Cholesterol, 572 mg Sodium, 44 g Total Carbohydrate, 5 g Dietary Fiber, 21g Protein, 97 mg Calcium. Points per serving: 6.
Notes: We used whole wheat penne, took the skin off the sausage (not sure how you'd slice it otherwise), used 1.5 red bell peppers because that's what I had on hand and bell peppers are expensive, and I had big bella slices on hand from grilling, so I sliced those up.
Penne with Sausage and Proscuitto
2 cups penne
2 ½ cups broccoli florets
½ pound hot Italian turkey sausage, cut into ½” slices
4 teaspoons olive oil
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 red onion, thinly sliced and separated into rings
1 cup thinly sliced mushrooms
2 ounces prosciutto, cut into thin strips
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
¼ cup chopped basil
1 tablespoon grated Parmesan cheese
1. In a large pot of boiling water, cook the penne 6 minutes; add the broccoli and cook until the penne is al dente and the broccoli is tender, 2-4 minutes longer. Drain and transfer to a serving bowl.
2. Meanwhile, spray a large nonstick skillet with nonstick cooking spray; heat. Saute the sausage until cooked through, 6-8 minutes. Add to the penne.
3. In the skillet, heat 2 teaspoons of the oil. Saute the bell peppers and onion until softened, about 5 minutes. Add the mushrooms, prosciutto, garlic and pepper flakes; sauté until tender, 3-4 minutes. Add to the penne, then add the remaining 2 teaspoons of oil, the basil and cheese; toss to combine.
4 servings
Nutrition: 368 calories, 13 g Total Fat, 1g Saturated Fat, 57 mg Cholesterol, 572 mg Sodium, 44 g Total Carbohydrate, 5 g Dietary Fiber, 21g Protein, 97 mg Calcium. Points per serving: 6.
Friday, March 7, 2008
Chicken and Mushroom Goulash with Gnocchi
One more favorite. I finally broke down and bought smoked paprika which was a great buy. I’ve used it in goulash recipes and also when I make spiced almonds (one of my favorite Spanish tapas).
Chicken and Mushroom Goulash with Gnocchi
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
2 tablespoons chives
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
Ladle goulash with gnocchi into shallow bowls and garnish with chives.
Chicken and Mushroom Goulash with Gnocchi
Recipe courtesy Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter
1 1/2 pounds ground chicken
1/2 pound white mushrooms, sliced
2 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 teaspoons smoked paprika, 2/3 palm full
Salt and pepper
1 cup chicken stock
1 cup tomato sauce
1/2 cup sour cream or reduced fat sour cream
Handful chopped flat-leaf parsley
1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
2 tablespoons chives
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
Ladle goulash with gnocchi into shallow bowls and garnish with chives.
Beef Tenderloin with Mushrooms
We’ve officially started a dinner club in my neighborhood. I know 3 of the 4 couples and all of us love to cook! We’re having our first dinner in a few weeks and I offered up this fantastic recipe from my friend Amanda. It’s the perfect dinner party recipe if you want to buy a beef tenderloin. Otherwise, we tend to eat it at holidays (Christmas mostly).
Beef Tenderloin with Mushrooms
1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup melted butter or margarine
1/4 cup chopped fresh parsley
1 (6 to 7 lb) beef tenderloin
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
4 oz. blue cheese crumbles
1 8 oz. bottle red wine vinegar and oil salad dressing (I use Newman’s)
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress
Saute mushrooms and green onions in butter in skillet. Drain. Stir in parsley and set aside.
Trim excess fat from tenderloin (or ask butcher to do this). Cut a pocket in 1 side, leaving 1/4 inch or more uncut at each end. Sprinkle with seasoned salt and lemon pepper. Spoon mushroom mixture into pocket. Sprinkle filling with blue cheese. Close the pocket and secure at 2 in. intervals with heavy string. Place the tenderloin in shallow dish. Add the salad dressing. Marinate in refrigerator for 8 hours or longer basting occasionally.
Drain the tenderloin: press peppercorns into surface. Grill, covered, over medium heat for 35 mins (it has usually taken longer depending on outside temperature) or until done to taste. Remove to platter, discarding the string. Arrange whole mushrooms and watercress around tenderloin and serve.
Beef Tenderloin with Mushrooms
1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup melted butter or margarine
1/4 cup chopped fresh parsley
1 (6 to 7 lb) beef tenderloin
1/2 tsp. seasoned salt
1/4 tsp. lemon pepper
4 oz. blue cheese crumbles
1 8 oz. bottle red wine vinegar and oil salad dressing (I use Newman’s)
1/4 cup crushed peppercorns
10 whole mushrooms
Several sprigs of fresh watercress
Saute mushrooms and green onions in butter in skillet. Drain. Stir in parsley and set aside.
Trim excess fat from tenderloin (or ask butcher to do this). Cut a pocket in 1 side, leaving 1/4 inch or more uncut at each end. Sprinkle with seasoned salt and lemon pepper. Spoon mushroom mixture into pocket. Sprinkle filling with blue cheese. Close the pocket and secure at 2 in. intervals with heavy string. Place the tenderloin in shallow dish. Add the salad dressing. Marinate in refrigerator for 8 hours or longer basting occasionally.
Drain the tenderloin: press peppercorns into surface. Grill, covered, over medium heat for 35 mins (it has usually taken longer depending on outside temperature) or until done to taste. Remove to platter, discarding the string. Arrange whole mushrooms and watercress around tenderloin and serve.
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