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Saturday, June 30, 2012

Parmesan Chicken Cutlets

Total Time: 30 mins

Prep Time: 20 mins
Cook Time: 10 mins


  • 1/4 cup parmesan cheese, grated
  • 2 tablespoons dried Italian seasoned breadcrumbs
  • 1/8 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper
  • 4 boneless skinless chicken breasts (about 1 pound)


Preheat oven to 400 degrees.

In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.

Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.

Arrange on nonstick baking sheet.

Bake until chicken is cooked through; 20-25 minutes.

4 points per serving.


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Friday, June 29, 2012

Zucchini Lasagna

Total Time: 30 mins

Prep Time: 20 mins
Cook Time: 10 mins


  • 2 1/2 cups zucchini, sliced 1/4 inch thick (about 2 medium)
  • 1/2 lb lean ground beef (I use 1 lb.)
  • 1/4 cup onion, chopped
  • 2 small tomatoes, cut up
  • 1 (6 ounce) can tomato paste
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 cup water
  • 1/8 teaspoon pepper
  • 1 egg
  • 3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
  • 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
  • 1 teaspoon flour


Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.

Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.

In small bowl slightly beat egg.

Add cottage cheese, half of shredded cheese and flour.

In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

Bake uncovered at 375 degrees F for 30 minutes.

Sprinkle with remaining cheese. Bake 10 minutes longer.

Let stand 10 minutes before serving.


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Saturday, June 23, 2012

Weight Watchers General Tso's Chicken

Total Time: 30 mins

Prep Time: 20 mins
Cook Time: 10 mins


  • 3/4 cup canned reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon ground ginger
  • 2 teaspoons peanut oil
  • 2 medium scallions, chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon red pepper flakes or 1 dried chili, minced
  • 1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
  • 2 cups cooked white rice, kept hot


In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.


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Weight Watchers Cabbage Soup

Total Time: 32 mins

Prep Time: 7 mins
Cook Time: 25 mins


  • 3 cups nonfat beef broth (beef is the best) or 3 cups nonfat vegetable broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups chopped cabbage
  • 1/2 yellow onion
  • 1/2 cup chopped carrot
  • 1/2 cup green beans
  • 1/2 cup chopped zucchini
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • salt & pepper


Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes.

Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion.

All very good. You can customise it a bit.


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Thursday, June 21, 2012

Garlic Chicken

Total Time: 30 mins

Prep Time: 10 mins
Cook Time: 20 mins


4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil


Preheat oven to 500°F and lightly grease a casserole dish.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes.


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Lemon Parsley Popcorn

Total Time: 6 mins

Prep Time: 5 mins
Cook Time: 1 mins


  • 3 tablespoons unsalted butter
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon salt (to taste)
  • pepper (optional)
  • 2 quarts hot popped corn


Microwave the butter, parsley, lemon zest, salt, and pepper uncovered in a small microwave-safe bowl on high power for 1 minute or until butter is melted.

Place the hot popped corn in a serving bowland pour the butter mixture over it.

Toss to blend and serve immediately.


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Monday, June 18, 2012

Homemade Yogurt

Total Time: 50 mins

Prep Time: 25 mins
Cook Time: 25 mins


  • 1/2 gallon whole milk (can use lowfat or skim milk)
  • 1/2 cup mahdzoon or 1/2 cup yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures")


Bring milk to just a boil and then set aside to cool.

  • Cool just enough not to bite the finger to touch, (about 120°F).

  • Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).

  • Mix well by stirring the starter in, and cover.

  • Completely cover the bowl with towels top and bottom to maintain an even temperature.

  • Keep covered at room temperature until mahdzoon has set, about 3-4 hours.

  • Refrigerate for 8 hours before serving.

  • To store, keep in refrigerator.

  • If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.


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    Sunday, June 17, 2012

    Birth day cake - Snake

    Total Time: 1 hours 20 mins

    Prep Time: 1 hours
    Cook Time: 20 mins


    • 1 1/2 cups brown rice flour (or any mixture of brown rice, oat, and millet)
    • 3/4 cup tapioca flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 3 teaspoons baking powder
    • 1 teaspoon guar gum
    • 3 tablespoons chia meal or flax meal (optional, but adds a bit of nutrition)
    • 4 eggs
    • 1 1/4 cups preferred sugar
    • 2/3 cup allowed mayonnaise
    • 1 cup non dairy milk of choice
    • 2 teaspoons vanilla extract

    • 1/4 cup Earth Balance Margarine or butter
    • 1/4 cup Spectrum Shortening
    • 2 cups corn-free powdered sugar
    • 2 tablespoon honey (optional)
    • 2-3 tablespoons non-dairy milk to thin to desired consistency
    • 2 teaspoons vanilla


    Preheat oven to 350 degrees.  Whisk the dry ingredients together though the chia meal, set aside.  In a mixer, beat the eggs, sugar, and mayo.  When well mixed, add in the non dairy milk and vanilla.  Pour the dry ingredients in and beat well.  Pour into prepared pans.  Bake: a bundt pan takes about 45 minutes, 9″ circles take about 30.  When a knife inserted in the center comes out clean, it is done.  Cool for about 10 minutes before inverting on a cooling rack.  Cool completely before frosting (I like to freeze the cake to make it easier to frost).

    For the frosting: beat the butter and shortening, blending well.  Beat in the remaining ingredients, scraping the sides down as necessary.  Beat on high for 5-7 minutes to get extra fluffy frosting.
    Assembling  the snake cake:

    Bake your cake in a bunt pan, cutting in half

    Slide the two pieces in opposite directions

    Push together to form a snake

    Frost with desired frosting…notice…no smooth frosting…

    Using a muffin cut in half, create the mouth, bottom first

    This piece was a bit thick, so cut it down.  Use toothpicks to support the mouth open a bit

    Thats it. :]


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    Vanilla Birthday Cake

    Total Time: 50 mins

    Prep Time: 25 mins
    Cook Time: 25 mins


    Cake Batter:

    • 1 cup unsalted butter, softened
    • 2 cups sugar
    • 4 large eggs, at room temperature
    • 1 1/2 cups self rising flour
    • 1 1/4 cups all-purpose flour
    • 1 cup milk
    • 1 teaspoon vanilla

    Butter-cream Frosting:

    • 1 cup unsalted butter, very soft
    • 8 cups confectioners' sugar
    • 1/2 cup milk
    • 2 teaspoons vanilla


  • Preheat oven to 350°.

  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.

  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

  • Add the sugar gradually and beat until fluffy, about 3 minutes.

  • Add the eggs one at a time, beating well after each addition.

  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.

  • Divide batter among the cake pans.

  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.

  • Let cakes cool in the pans for 10 minutes.

  • Remove from pans and cool completely on wire rack.

  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.

  • Spoon the batter into the cups about three-quarters full.

  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.

  • Remove cupcakes from pans and cool completely on a rack before icing.

  • When cake has cooled, ice between the layers, then ice top and sides of cake.

  • To make the icing - place the butter in a large mixing bowl.

  • Add 4 cups of the sugar and then the milk and vanilla.

  • Beat until smooth and creamy.

  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).

  • If desired, add a few drops of food coloring and mix thoroughly.

  • Use and store icing at room temperature, as icing will set if chilled.

  • Can store in an airtight container for up to three days.


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