Sweet and Sour Pork

Sweet and Sour Pork

1 lb pork tenderloin, trimmed of all visible fat and cut into ½ inch cubes

2 Tbsp cornstarch    

1/3 cup water 

¼ cup rice vinegar

¼ cup sugar

3 Tbsp ketchup

2 Tbsp reduced sodium soy sauce

1 Tbsp canola oil

1 Tbsp minced peeled fresh ginger (I used ground ginger)

2 garlic cloves, minced

1 green bell pepper, seeded and cut into ½ inch pieces

1 (8 ounce) can pineapple chunks in juice, drained

1.    Combine the pork with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine the remaining tablespoon of cornstarch, the water, vinegar, sugar, ketchup, and soy sauce in a small bowl, set aside.

2.    Heat a nonstick wok or large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the pork and stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic. Stir-fry about 30 seconds. Add the pepper and pineapple; stir-fry until crisp-tender, about 3 minutes. Add the vinegar mixture and cook, stirring constantly, until the mixture boils and thickens and the pork is cooked through, 1-2 minutes.

Serving Size: 1 Cup: Points per serving: 6 

287 Calories; 8g Fat;2g Sat Fat; 67mg Chol; 488mg Sodium, 29g Carb, 1 g Fiber, 25 g Protein, 19 mg Calcium 

Source: Weight Watchers Magazine May/June 2003

Baked Rigatoni with Three Cheeses

Baked Rigatoni with Three Cheeses

 

 

12 ounces rigatoni

3/4 cup canned reduced sodium tomato sauce

1/2 cup fat free half and half

1/4 cup shredded part skim mozzarella cheese

2 tablespoons (1 ounce) part skim ricotta

2 tablespoons (I ounce) crumbled Gorgonzola cheese ( I omitted this)

 

 

1.     Cook the pasta according to the package directions; drain and keep warm

2.    Meanwhile, preheat oven to 500 degrees. Spray a 9X13 inch baking dish with nonstick spray.

3.    Combine the tomato sauce, half and half, and all three cheeses in a medium bowl. Add in the hot pasta and toss to coat.

4.    Spread the mixture evenly into the prepared baking dish and bake until bubbly and browned on top, about 7 minutes. Serves 6

** This is a weight watchers recipe and it states 5 points per serving.

 

Tex Mex Goulash

Tex Mex Goulash

Ingredients

1 lb lean ground beef

1 small onion, rough chopped

2 tsp olive oil

3 medium russet potatoes diced into 1 inch cubes

2 tsp cumin

1 1/2 tsp chili powder

1/2 tsp oregano

1/2 tsp black pepper

1/4 tsp salt

15 ounce can diced tomatoes

15 ounce can whole kernel corn

1 cup water

In a large dutch oven or stock pot saute chopped onion in olive oil over medium-high heat. 

Once chopped onions are tender, reduce heat to medium and add ground beef,  chili powder, cumin and oregano. Cook until beef is no longer pink.

In this order, add black pepper, salt, diced potatoes, canned tomatoes (undrained) and corn (drained) and water. Do not stir!!! You want the potatoes to be covered so they will cook quickly.

Simmer over medium heat covered for 20 minutes or until potatoes are tender.

·         I think this recipe would also be good if you substitute chicken for the beef   as well as salsa instead of the diced tomatoes.

Serves 6

Serving Size : about 1 ½ cups

Source: Shrinking Kitchen

Italian Chicken

1 cup chopped carrots

1 cup chopped onions

½ cup chopped celery

1 can white kidney beans/northern beans

½ cup chicken broth

2 lbs chicken breasts

Salt and pepper to taste

Italian seasoning to taste

Combine carrots, onion, celery, beans and chicken broth in crockpot. Add Italian seasoning and stir well.

Lightly salt and pepper chicken breasts and layer on top of vegetables. Pour can of tomatoes on top. Cook for 3-4 hours on HIGH or 7-8 hours on LOW.

Optional: Top with parmesan cheese when serving

Nutritional info: calories 280  Fat 2.4g Carbs 28.9 Protein 36.1 g

Easy Honey Mustard Mozzarella Chicken

4 skinless boneless chicken breast halves

¾ cup honey

½ cup prepared mustard

Lemon pepper to taste

4 slices bacon cut in half

1 cup shredded mozzarella cheese

Preheat oven to 375 degrees. Place chicken breast halves in baking dish and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.

Bake chicken 25 minutes in preheated oven (I baked for 35 mins) Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes or until chicken juices run clear, bacon is crisp and cheese is bubbly.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

2/3 Cup evaporated fat free milk

1 pkg (8 oz) fat free cream cheese, softened

1 large egg

½ Cup granulated sugar (I used Splenda)

2 Tbsp all purpose flour

1 tsp grated lemon peel (lemon zest)

1 prepared 9 inch graham cracker crust

1 ½ to 2 cups halved fresh strawberries

3 Tbsp strawberry jelly, warmed

Preheat oven to 325 degrees. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into crust.

Bake for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for two hours before serving.

Chicken Vegetable Casserole

Chicken Vegetable Casserole

Serves 4

8 Pts+ Per Serving

4 skinless boneless chicken breast

1 Tbsp margarine

16 oz package of California Blend (broccoli, cauliflower & carrots)

½ tsp garlic powder

1 can cream of mushroom soup

¼ cup milk

1 Tbsp lemon juice

Cut chicken into strips. Melt margarine in skillet. Place chicken in skillet and cook until browned, turning once (about 10 minutes). Remove chicken from skillet.

Combine remaining ingredients in skillet and bring to a boil. Return chicken to skillet; cover and simmer for 10 minutes or until vegetables and chicken are done.

1 cup= 1 serving