Restaurant Style Salsa

Ingredients:

•1 can (28 oz.) Muir Glen Organic Fire Roasted Crushed Tomatoes
•1 can (4 oz.) green chilies.
•1/4 cup hand diced white onion
•1 jalapeno, seeded and diced.
•1 bulb of garlic, roasted.
•a pinch of ground cumin
•1/2 tsp. salt or to taste.
•cayenne to taste depending on how hot you like it.
•1/4 tsp. sugar
•1/3 cup cilantro or to taste, chopped, no stems

Directions:

Preheat your oven to 375* F.  Take two garlic bulbs (you only need one for this recipe but you can save the other for another batch of salsa or try it on french bread tonight for dinner) and slice the top of the bulb off to expose the tips of all the cloves. Place the bulb on top of a piece of foil (cut side up).  Drizzle with olive oil and then seal the foil up around the bulb. Place bulb directly on oven rack in the center of oven. Roast for 45 to 60 minutes.

First you want to get that whole bulb of garlic into the food processor. It's sort of a messy job but you can do it. After you get all that garlic in the food processor, add the fire roasted tomatoes, the canned green chiles, the diced jalapeno peppers, the pinch of cumin, the salt, and the sugar.  Pulse just one or two times to get things mixed. When you feel you have the consistency the way you like it, stop. Pour the salsa into your bowl and stir in the diced onion and cilantro. Cover and place in the refrigerator for an hour or more so those flavors can mingle.




Check out this recipe on You Tube and other authentic Mexican Recipes too.  I can't wait to try this.



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Apple Oatmeal Muffins (WW)

Ingredients:
2 cups apples, peeled and shredded (= 2 small apples)
1 1/2 cups all-purpose flour
1 cup quick oats
2/3 cup firmly packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
2 tablespoons vegetable oil

Directions:
Combine dry and wet ingredients separately. Add wet to dry and mix until just combined.
Cook for 15-18 minutes at 375 or until finished

Yield 12
WW PointsPlus 3

Find the original recipe here.

Salisbury Steak (WW)

Ingredients:
1 lb ground round
2/3 cup onion, finely chopped
1/3 cup instant rice, uncooked
1/4 teaspoon pepper
1/8 teaspoon salt
1 large egg white
cooking spray 1 1/4 cups fresh mushrooms, sliced
2 (10 1/2 ounce) cans beef consomme
1 1/2 tablespoons Worcestershire sauce
2 tablespoons water
1 1/2 tablespoons cornstarch

Directions:

Combine ground round, onion, rice, pepper, salt, and egg white in a bowl; stir well.  Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.  Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.  Add patties, and cook 5 minutes on each side or until browned.  Remove patties from skillet; set aside, and keep warm  Recoat skillet with cooking spray.  Add mushrooms; saute' over medium-high heat 3 minutes.  Add consomme' and Worcestershire sauce; cook 10 minutes.  Return patties to skillet.  Cover; reduce heat; and simmer 15 minutes.  Remove patties from skillet; set aside, and keep warm.  Combine water and cornstarch; stir well.  Stir cornstarch mixture into broth mixture in skillet; bring to a boil, and cook 1 minute or until thick, stirring constantly.  Spoon gravy over patties.

Serves 4
WW PointsPlus 10

Find the original recipe at Food.com

Baked Spaghetti (WW)

Ingredients:
 12 ounces whole wheat spaghetti
1 lb 96% lean ground beef
1 large onion, chopped
2 garlic cloves, minced
4 cups no-sugar-added spaghetti sauce
4 cups 1% cottage cheese
2 1/2 cups part-skim mozzarella cheese
1/2 cup grated parmesan cheese

Directions:

Cook spaghetti according to package directions.  In a large skillet, brown beef, onion, and garlic. Drain fat. Add spaghetti sauce and heat through.  Meanwhile, combine cottage cheese, 2 cups mozzarella, and 1/4 cup parmesan.  In a 9x13 casserole dish sprayed with nonstick cooking spray, layer 1 cup of meat mixture, half the spaghetti, half the cheese, and half the remaining meat mixture. Repeat layers. Dish will be very full.   Cover with foil and bake at 375°F for 45 minutes. Uncover and add remaining cheeses. Bake an addition 10 minutes.

Allow to stand 10 minutes before serving.

Serves 10
ww PointsPlus 14

Find the original recipe on Food.com

Beef Stroganoff (WW)

Ingredients:

6 ounces lean sirloin steaks
1 1/2 cups sliced mushrooms (fresh)
1/2 cup onion (sliced)
3 garlic cloves (minced)
1/2 cup beef broth
1/4 cup tomato sauce
3/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup fat free sour cream
1 cup dry medium egg noodles (cooked, about 1 cup uncooked)
2 teaspoons fresh parsley (chopped)

Directions:

Trim fat from steak.  Slice steak diagonally across grain into 1/4 inch wide strips.  Place a non-stick skillet over medium high heat until hot.  Add steak; cook 3 minutes.  Drain well.  Place skillet over medium-high heat until hot.  Return steak to skillet.  Add mushrooms, onion, and garlic; saute 2 minutes.  Add beef broth and next 5 ingredients; bring to boil.  Cover, reduce heat, and simmer 50 minutes or until meat is tender.  Remove from heat; stir in sour cream.  Spoon over noodles; sprinkle with parsley.

Serving size approximately 1 1/4 cup steak mixture and 1/2 cup noodles.
WW PointsPlus 5

Original recipe from Food.com

Apple Swirl Coffee Cake (WW)

Ingredients:
1/4 cup sugar
2 teaspoons cinnamon
1 (18 ounce) package yellow cake mix
1 2/3 cups applesauce
3/4 cup Egg Beaters egg substitute

Directions:

Heat oven to 350.  Blend sugar and cinnamon in a small bowl, set aside.  Spray 10 inch tube or bunt pan with non stick spray.  Dust pan with the sugar, cinnamon mixture.  Blend cake mix, applesauce and egg beaters, and pour into pan.  Bake until done 50-60 minutes.

Serves 16
WW PointsPlus 5

Find the original recipe here at Food.com

BLT Wraps

Ingredients:

Bacon, fried
2 tomatoes, thinly sliced
lettuce, shredded
 mayonnaise
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (7 inch)  tortillas

Directions:

Spread mayo evenly on the tortillas.   Top each tortilla with one fourth each of the bacon, tomatoes, and lettuce; roll up.   Cut each wrap in half on a slight diagonal.

Fruit Party Train

Reminder to self...  I thought this was so cute.  Sorry I don't have the original party to get credit too.   Toot Toot!

Low Fat and Fast Mushroom Soup

Ingredients:

12 ounces baby portabella mushrooms or 12 ounces other brown mushrooms, sliced
30 ounces vegetable stock
1 medium onion
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon hot paprika
1 bay leaf
4 tablespoons fat-free half-and-half
salt and pepper

Directions:

Chop the onion fine and place in non stick pan with butter and oil.  Once onion is clear.  Add mushrooms and cook and beginning change color and smells great- Add all spices.  Add broth and allow to cook uncover for 10-15 minutes.  Remove from heat, with stick blender breakup larger pieces and thicken broth or place half the batch in the blender.  Add Fat free half and half and salt and pepper to taste and enjoy.

Serves 3
WW PointsPlus 1


This is really pretty good basic soup.  I have found a number of very low fat soups that work well with Weight Watchers. This one is from Food.com.

Chicken Fiesta Salad

Ingredients:
2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1/2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Directions:

1.Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.
2.In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm.
3.Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Serves 4

Allrecipes 4 ½ stars

BLT Salad

Ingredients:

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste

1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons


Directions

    Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
    In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
    Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.


This recipe comes from Allrecipes.

Cheesy Green Chili Casserole

 

Ingredients:

   2 cups (8 ounces) shredded Monterey Jack cheese
    2 cups (8 ounces) shredded cheddar cheese
    1 can (7 ounces) whole green chilies, rinsed and seeded
    2 eggs
    2 tablespoons all-purpose flour
    1 can (12 ounces) evaporated milk
    1 can (8 ounces) tomato sauce or 1 cup fresh salsa, drained, divided

Directions:

    In a large bowl, combine cheeses. In a greased 11-in. x 7-in. baking dish, layer cheese and chilies. Whisk the eggs, flour and milk; pour over cheese mixture.
    Bake at 350° for 30 minutes. Top with half the tomato sauce or salsa; bake 10 minutes longer or until heated through. Let stand for 5 minutes before serving. Serve with remaining sauce. 

Yield: 8 servings.

WW PointsPlus 8 

This recipe come from Taste of Home.