Nutty Whole Wheat Bread (oven, knead)

Nutty Whole Wheat Bread

Ingredients

2-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
3/4 cup finely chopped walnuts
2 tablespoons brown sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
1/3 cup reduced-fat plain yogurt
2 tablespoons butter

Directions

In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt.

In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).

Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutritional Analysis: One slice equals 156 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Oct 23, 2010 - Another really yummy bread recipe. I liked the crunch of the walnuts in it. This was a hit with everyone. Even the boys kept asking for more. I'm sure the jam helped with that too. It would have made a really great addition to a soup, but I never did get around to making one.

This was a tricky bread in that I never was sure what "knead until smooth and elastic" meant. I kept kneading it but it never got less sticky and it was always elastic. I finally got it to where I thought it was close enough - though it took a lot longer than the 4 minutes. It was kind of cool to see that it was a round bread.

Golden Oatmeal Bread (oven, no knead)

Golden Oatmeal Bread

Ingredients
1 cup all-purpose flour
3/4 cup plus 1 tablespoon quick-cooking oats, divided
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1 egg
1-1/2 teaspoons Vanilla Extract
1/3 cup golden raisins
1/3 cup chopped pecans, toasted

Directions
In a large bowl, combine all-purpose flour, 3/4 cup of oats, whole what flour, sugar, baking powder, baking soda and cinnamon. In another bowl, combine the applesauce, egg and vanilla; stir into dry ingredients just until moistened. Fold in raisins and pecans.

Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Sprinkle with remaining oats. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (10 slices).

Nutritional Analysis: One serving (1 slice) equals 188 calories, 4 g fat (1 g saturated fat), 21 mg cholesterol, 149 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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October 5, 2010 - YUM! I accidently cooked it longer than I should have, so it had a much darker look to it. This was a really hearty bread and made for a great breakfast while we waited in the Chick-fil-a parking lot in the wee hours of the morning.

Sweet and Sour Meatballs

Sweet and Sour Meatballs LT02, 116, 9 pts (plus rice)

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 teaspoons canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
6 cups hot cooked rice

Directions

Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a large bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs.

In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes.

Meanwhile, in a large bowl, combine sugar and cornstarch. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup meatball mixture with 3/4 cup rice) equals 456 calories, 10 g fat (3 g saturated fat), 58 mg cholesterol, 755 mg sodium, 66 g carbohydrate, 2 g fiber, 23 g protein.
Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 vegetable, 1 fat.

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Made March 19th. This is a high point meal! As written, the recipe is worth 10 points. However, as I made it, it is worth 9 points for 8 servings. I used the Great Value brand meatballs instead of making my own and did not include the rice in point calculation because I only actually ate 1/2 c. of rice.

Because I used frozen pre-cooked meatballs, I just picked up the directions from "in a nonstick skillet..." and skipped cooking the meatballs. I just started adding the ingredients together. I left the peppers out because Matthew really doesn't care for them and I used red ones just the other day for the Asparagus Cashew Stir Fry. I thought I'd be nice and give him a break! lol

Once again Aaron wouldn't eat the meal, but everyone else seemed to enjoy it. I served it with california blend vegetables (broccoli, cauliflower, and carrot mix) with mozz cheese and the Asian Peanut Salad.

Asparagus Cashew Stir Fry

Asparagus Cashew Stir Fry LT02, 190, 8 pts (includes rice)

Ingredients

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 garlic clove, minced
1 teaspoon canola oil
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/2 cup cashews
1 teaspoon sesame oil
4 cups hot cooked brown rice

Directions

In a large nonstick skillet, saute the asparagus, onions, red pepper and garlic in oil until tender. Combine the cornstarch, broth, soy sauce and ginger until blended; gradually stir into the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cashews and sesame oil. Cook 2 minutes longer or until heated through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (about 2/3 cup asparagus mixture with 1 cup rice) equals 406 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 847 mg sodium, 64 g carbohydrate, 8 g fiber, 12 g protein.
Diabetic Exchanges: 3 starch, 2 vegetable, 2 fat, 1/2 lean meat.

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Made on March 17th. I added 7 diced baby carrots with the asparagus and 1 medium chopped zucchini when I added the broth to the stir fry.

I bought a bunch of asparagus when they were on sale a few weeks ago, but I've never cooked with it before so I'm not sure if I did it right or not. When it said trimmed, I just cut off the bottoms about an inch up, then proceeded to cut the stalks into the 1-inch pieces as directed in the recipe. I used the thin stalks instead of the thicker stalks too. Most of the asparagus were fine, but we'd get one here and there that tasted more like a stick.

Everyone but Aaron seemed to like this. Jared REALLY liked it. I served with what I call Peanut Asian salad: greens (we used baby spinach), mandarin oranges, peanuts, coconut, and Toasted Sesame dressing.

Corn N Bean Burritos

Corn n Bean Burritos, LT02, 1 pt per 1/4c. or 3 pts for 3/4c serving

Ingredients

1 can (4 ounces) chopped green chilies, drained
1/3 cup lime juice
2 tablespoons white vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 teaspoon grated lime peel
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn, thawed
1 can (16 ounces) vegetarian refried beans
1 medium cucumber, peeled, seeded and diced
3/4 cup salsa
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
8 flour tortillas (8 inches), warmed

Directions

In a large resealable plastic bag, combine the first eight ingredients; add black beans and corn. Seal bag and turn to coat; refrigerate overnight.
Drain and discard marinade. Place beans and corn in a large microwave-safe dish. Add the refried beans, cucumber, salsa, onions and cilantro. Cover and microwave on high for 5-6 minutes or until heated through.

Spoon about 3/4 cup down the center of each tortilla. Fold ends and sides over filling and roll up. Yield: 8 servings.

Nutrition Facts: 1 burrito equals 305 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 825 mg sodium, 56 g carbohydrate, 8 g fiber, 12 g protein.
Diabetic Exchanges: 3 starch, 1 lean meat.

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Made March 8. I'm not sure what attracted me to this recipe, but I'm so glad it did! This recipe is so delicious! The flavors blend in a surprising way. I did find it had a little bite from the salsa, but once I added sour cream it took the spice out and added creamy sweetness!! Everyone enjoyed it. The best part is that it is so low in points that I can eat almost as many as I want. I preferred it in a taco shell over a flour tortilla with a tablespoon of sour cream and some shredded lettuce.

The recipe calls for a 3/4c scoop per tortilla, but I found that 1/4 c. was just right.

I also really like that this a microwave prepared dish, so once you put it all together it goes to the table quickly. The recipe says to marinade overnight, but I just put it together early in the morning and let it marinade for the day (about 8 hours).

Greek Pork Wraps

Greek Pork Wraps LT02, 151, 9.5 points

Ingredients

1/4 cup lemon juice
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 tablespoon prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
8 flour tortilla (6 inches)
1/2 cup chopped green onions

Directions

In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.

In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.

Drain and discard marinade. Coat grill rack with cooking spray before starting the grill for indirect medium-hot heat. Grill tenderloin, uncovered, over direct-heated area for 2-3 minutes on each side. Move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes.

Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions. Yield: 4 servings.


Nutritional Analysis: One serving (2 wraps) equals 402 calories, 14 g fat (2 g saturated fat), 77 mg cholesterol, 718 mg sodium, 34 g carbohydrate, 1 g fiber, 34 g protein.
Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 milk.

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Made March 2nd. The nutritional info yields 9 WW points and my recipe came out to 9.5 - not bad.

I bought a 2 lb pork loin roast for this and cut it in half. Unfortunately I missed an even cut and chose the smaller of the two for the recipe (13 oz). By the time it was done and had shrunk, the meat fed us all but it wasn't very filling. It made more of a two-person serving than 4. I should have gone ahead and cooked the whole thing.

I didn't use the grill, but instead used the stove and oven. For the 5 minutes of 'direct heat' I browned the pork over medium heat in a skillet and flipped it half-way through. Then put it in a covered dish in the oven for the 'indirect heat'. Because our oven is off and doesn't go above 300, it took about 30-40 minutes to get it cooked all the way through. My guess is that at 350 or even 400 it would have been done in 15 minutes.

I loved the dressing! It was reminiscent of Wendy's Chicken Ranch pita that they sold in the 90s. Oh how I crave those every now and then only to be left unsatisfied. Now I can make my own!!

The other exciting thing was that I used green onions fresh from our garden! woohoo!!

Unlike most of the meals I've made in this endeavor, everyone liked this recipe!! Aaron even ate 3/4 of his wrap! Matthew (who doesn't like pork) found it ok. His response was, "It's not mutton". Having had real Greek gyros, this wasn't quite up to par but it was a decent substitute. The wrap felt like it was missing something, and he said it needed lettuce and tomatoes. This recipe is a keeper and one that I'll experiment with in the future.

Tasty Lentil Tacos

Tasty Lentil Tacos LT02, 179, 1 pt (for the taco filling in one taco)

Made Feb 1st. The nutritional info on the recipe gives me 7 points, so that is how I'm going to label them.

I made these once before when the '02 cookbook was new to me, but they didn't turn out very well. My lentils were old and never softened up. I decided to give them another try and bought a brand new bag of lentils in hopes that they'd turn out better this time. The lentils did soften up a bit more, but I've decided I just haven't had enough liquid in the pan for them to absorb and soften. These are ok, would work in a pinch, but they are not a favorite method of preparing tacos.

Seven Grain Bread

Seven Grain Bread LT02, 192, 2 points (depending on the width of the slice)

Made Feb 10th. This is another of those recipes I've wanted to make for several years, but never had. One of the things stopping me was the Five Grain Cereal. I found a recipe to make my own and purchased the barley for it, but still never did it. I finally found the umph this month to make it. The recipe I used for the five grain cereal is here.

We really liked the consistency of this bread. It was somewhat chewy with a slight crunch to it.

Mozzarella Pepperoni Bread

Mozz Pepperoni Bread LT02, 18, 2 pts

I don't have the dates for when I made this because I've made it several times. I LOVE this recipe!! It is so easy to make, and it really is only 2 points a slice!!

The first time I made it I bought a french bread loaf off the grocery store rack and cut it myself at home into the 1 in slices as the recipe directs. The second time I went back to the bakery and asked them if they could slice it for me, but to make sure that it didn't cut all the way through the loaf. She wasn't sure she'd be able to meet my request, but she did!! The slices ended up being more like 1/4 - maybe 1/2 inch in width. I loved having uniform pieces, but I discovered the problem with thin slices is that they get stuck together and tear really easily.

The boys didn't care for this type of pizza very much because the crust is so hard, but Matthew and I like it. I took it to a playgroup and it was a big hit amongst the adults there too.

Southwestern Chicken Soup

Southwestern Chicken Soup LT02, 262, 3 pts before chips & cheese

Made on Feb 2nd. YUM!! Once you add the chips and cheese, this soup tastes very similar to Houlihan's Chicken Tortilla Soup. The cayenne pepper creates too much bite for my boys, so next time I'd probably cut it.

Roasted Vegetable Ziti Bake

Roasted Vegetable Ziti Bake LT02, 183, 4 pts

Made on Feb 6th. I picked this recipe out because it looked like a hearty meatless meal. It's like a lasagna, but it uses ziti noodles, eggplant and sweet peppers as its filler. This recipe makes a LOT of food. I didn't realize it until I'd already started the process that it makes two 2 QT dishes. One could easily put it all in one 9x13 pan, but I went ahead and prepared it in 2 8x8 square pans. My intent was to freeze one, but this recipe was such a bomb for everyone but me that I ended up giving away the second dish to a friend (who happened to really like it).

One of the things I really liked about this recipe is that an 8x8 square pan divided into 6 servings creates VERY LARGE portions for just 4 points.

Ham and Cheese Strudel

Ham and Cheese Strudel LT02, 102, 8 pts

After being intimidated by the phyllo dough for 7 years, I finally made these on Feb 14th. It turns out that it really isn't so hard to work with phyllo after all! These were pretty easy to put together and quite tasty. Our oven doesn't heat very well, so they didn't turn out as brown as the picture, but oh well. We ate these along with the Lemon Blueberry Pancakes (LT04, 98, 7 pts)

The first strudel I rolled ripped at the seams and was quite messy, so I used two sheets for the next few rolls after that. The last two I decided to try the one sheet again and had success. I think the problem was that I coated the parchment paper I was rolling them on with nonstick spray. The spray sopped the dough and made it stick to the paper.

In the cookbook, it says these make 6 servings but the website says 12. I think they cut the strudels in half to create the 12. Cutting them in half helps buffer the high points of a full strudel. Using the nutritional information given in the cookbook, the strudels should have been 5 points, but I used eggs instead of egg substitute and regular swiss cheese instead of low fat.