Four Cheese Baked Ziti
published in Light & Tasty October/November 2006, p24
Ingredients
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 cans (14-1/2 ounces each) Italian diced tomatoes
1 can (15 ounces) crushed tomatoes
1 cup vegetable broth
1/8 teaspoon crushed red pepper flakes
8 ounces uncooked ziti or small tube pasta
1 cup (8 ounces) part-skim ricotta cheese
1/2 cup shredded provolone cheese
1/4 cup loosely packed basil leaves, thinly sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large nonstick skillet coated with cooking spray, saute the onion, green pepper, carrots and garlic until crisp-tender. Stir in the diced tomatoes, crushed tomatoes, broth and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook ziti according to package directions; drain and return to pan. Stir in the vegetable mixture, ricotta, provolone and basil.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with mozzarella and Parmesan. Bake, uncovered, at 425° for 10-15 minutes or until heated through and cheese is melted. Yield: 8 servings.
Nutrition Facts: 1 cup equals 286 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 806 mg sodium, 39 g carbohydrate, 3 g fiber, 16 g protein.
Diabetic Exchanges: 3 vegetable, 1-1/2 starch, 1 lean meat, 1 fat.
Thursday, March 3, 2011
Ground Beef Potpie
Ground Beef Potpie
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
published in Light & Tasty February/March 2006, p43
Ingredients
1 pound lean ground beef (90% lean)
2 medium onions, chopped
1-1/2 cups finely chopped carrots
2 cups mashed potatoes (without added milk and butter)
1/4 cup beef broth
1 teaspoon rubbed sage
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
1 sheet refrigerated pie pastry
Directions
In a large nonstick skillet, cook the beef, onions and carrots over medium heat until beef is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate.
Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting. Yield: 6 servings.
Nutritional Analysis: 1 piece equals 358 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 539 mg sodium, 35 g carbohydrate, 4 g fiber, 18 g protein.
Diabetic Exchanges: 2 starch, 2 lean meat, 2 fat, 1 vegetable.
********
Made March 1st: I have been wanting to make this recipe for weeks now, and I finally made it the day I went to Wicked, so I didn't get to eat it fresh from the oven. Matthew's first comment was about how good the crust was. He was disappointed to learn that it's just the store brand refrigerated pie crust. His second comment was asking if there was sage in it. He thought that flavor was a little overwhelming at first. I finally got some last night for leftovers. It is a delicious crust! I really liked this dish and plan on making it again.
I ended up using ground turkey instead of beef and potato pearls instead of real mashed potatoes.
Sunday, February 27, 2011
Weigh-in
Weigh in: 159.8
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Disappointing to not see any real progress. I am the same weight I was on Feb 6 which was right before I got sick. So I keep telling myself that my body is still in recovery mode and to think about momentum. It will come. My body is changing and getting stronger, it just isn't reflected on the scale yet.
Cranberry Chicken Salad Sandwiches
Cranberry Chicken Salad Sandwiches 9 points/4 servings (1/2 c. each)
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
published in Light & Tasty October/November 2006, p48
Ingredients
2 cups cubed cooked chicken breast
6 tablespoons Miracle Whip Light
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
8 dinner rolls
8 lettuce leaves
Directions
In a small bowl, combine the chicken, Miracle Whip Light, cranberries, onion, celery, salt and pepper. Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops. Yield: 4 servings.
Editor's Note: This recipe was tested with Miracle Whip Light salad dressing.
Nutrition Facts: 2 sandwiches equals 354 calories, 10 g fat (2 g saturated fat), 83 mg cholesterol, 796 mg sodium, 41 g carbohydrate, 3 g fiber, 25 g protein.
Diabetic Exchanges: 3 very lean meat, 2 starch, 1 fruit, 1 fat.
*****
Made Sun, Feb 27, 2011. I ended up changing the recipe a little bit because we didn't have celery, and I thought that additions might be nice. Here are my variations:
- used 1 13 oz container of canned chicken (shredded)
- add 1 TB of sunflower seeds
- add 1 TB of coconut
- add 1/4 c. chopped pecans
My final product ended up being 8 points just for the salad while the original recipe is 9 points including the dinner rolls.
Everyone really liked the salad. Aaron isn't much of a carb eater, so I put his in a lettuce leaf and that worked really well. This was a nice change to the usual tuna sandwich after church on Sunday.
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