I promised my mom I would send her a bunch of recipes about 3 months ago, and I keep putting it off. So I thought I would post them on here and maybe more people could try them. I can speak for all of them except the Crab Chowder which I have not eaten. They are all good, easy yummy healthy recipes, some of my favourites. I'm not a huge seafood fan, but my mom loves that fake crab meat you get in the seafood section and that's what we used for the Crab Chowder. It was more a gumbo than a Chowder and she said it was really good.
Perogies (from the previous post - except don't use whole wheat flour!)
Weight Watcher’s Recipe
2 small to medium potatoes, cubed
1/3 - ½ cup cheese
1 tsp onion powder
2 cups all purpose flour
1 egg
1/8 tsp salt
Water as needed (about 1 cup)
Cook potatoes in a saucepan on the stove, boil 8-10 minutes or until potatoes are fork tender. Drain and mix in cheese and onion powder with a fork until smooth.
Meanwhile, combine flour, salt and egg in large bowl. Add water, about 1 tsp at a time, until a still dough forms. Roll dough out on a large surface and use a drinking glass to punch out circles about 4 inches wide. There should be enough dough for 16 circles. Top each circle with 1 spoonful of potato cheese mixture. Fold dough over, making a half moon shape and pinch edges to seal.
Place perogies in rapidly boiling water for 5 minutes to cook and then either barbecue or pan fry.
Pork and Black Bean Stew
Makes 4 servings
2 tsp olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless pork loin, trimmed of any exterior fat, cut into ½ inch cubes
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground cinnamon
1 pickled jalapeno pepper, seeded and minced
1 ½ cup water
1 (15 oz) can black beans, drained and rinsed
2 tbsp corn grits - I just use quick cooking oats
¼ cup chopped fresh cilantro
1 tbsp freshly squeezed lime juice
Heat the oil in a large nonstick saucepan set over medium heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the cubed pork and cook, stirring often until browned, about 4 minutes.
Add chili powder, cumin, cinnamon and jalapeno; cook until aromatic, about 20 seconds. Pour in the water and beans and stir well to scrape up any browned bits on the bottom of the pan. Bring to a boil, cover, reduce heat to low, and simmer very slowly for 15 minutes.
Stir in the grits (oats) and cook until thickened and intense, about 15 more minutes, stirring quite often to prevent sticking. Stir in cilantro and lime juice; serve at once.
Calories - 291, Protein - 30, Carbohydrate - 24.5, Total Fat - 10, Sat Fat - 3, Cholesterol - 67, Fiber - 8, Sugars - 1, Sodium - 586
From Dr. Phil’s The Ultimate Weight Solution Cookbook
Halibut Baked in Packets
Makes 4 Servings
4 (5 oz) skinned halibut fillets, or other white fish fillets such as sea bass, red snapper, tilapia or basa.
12 cherry tomatoes, halved
4 artichoke hearts, packed in water, drained, rinsed and halved (I don’t put these in)
1 yellow squash, diced (about 1 cup) (I use a medium butternut squash)
1 green bell pepper, cored, seeded and thinly sliced
6 tbsp freshly squeezed lemon juice
2 tbsp plus 2 tsp chopped fresh dill or 2 tsp dried dill
1 tsp salt
½ tsp freshly ground pepper
Preheat oven to 500F. Place each fillet on a 16 inch long piece of parchment paper or nonstick aluminum foil. (I use the non stick baking paper and it works fine, you just have to twist the top so it stays closed) Top each fillet with 6 tomato halves, 2 artichoke halves, and ¼ of the squash and bell pepper. Sprinkle 2 tsp lemon juice, 2 tsp fresh dill or ½ tsp dried dill, ¼ tsp salt and 1/8 tsp pepper over each. Seal and crimp the packets closed and transfer them to a large rimmed baking sheet.
Bake in the preheated oven for 12 minutes. Transfer to serving plates, let stand for 2 to 3 minutes, and serve. (since the steam is hot, you’ll want to open any served to children). You might want to check that the squash is cooked and soft before letting the packets cool down, sometimes it needs a little longer in the oven.
Calories - 194, Protein - 32, Carbohydrate - 8, Total Fat - 4, Sat Fat - .5, Cholesterol - 46, Fiber - 2, Sugars - 0, Sodium - 497
From Dr. Phil’s The Ultimate Weight Solution Cookbook
Crab Chowder
Makes 6 Servings
2 tsp canola oil
1 medium onion, chopped
3 ribs celery, thinly sliced
1 ½ cups frozen corn kernels, thawed
1 tsp dried thyme
½ tsp salt
¼ tsp freshly ground black pepper
2 cups no salt fat free vegetable broth
1 cup fat free evaporated milk
1 bay leaf
1 small baking potato, peeled
¾ pound lump crabmeat, picked over for shell and cartilage
1/3 cup chopped fresh cilantro
3-4 dashes Tabasco sauce, optional
Heat the oil in a large saucepan set over medium heat. Add the onion and celery and cook, stirring, until softened, about 3 minutes. Stir in the corn, then the thyme, salt and pepper and cook 20 seconds, until fragrant. Pour in the vegetable broth and evaporated milk and add the bay leaf. Stir well, then cover and simmer 5 minutes.
Using the smallest holes of a box grater or an old fashioned potato grater, grate the potato into the chowder. Stir well, cover again, and simmer another 5 minutes, until slightly thickened.
Add the crab and cilantro and cook until crab is just heated through, about 1 minute. Stir in the Tabasco, if desired. Serve at once.
Calories - 180, Protein - 16, Carbohydrate - 22, Total Fat - 3, Sat Fat - trace, Cholesterol - 46, Fiber - 2, Sugars - 0, Sodium - 389
From Dr. Phil’s The Ultimate Weight Solution Cookbook
Kraft 4 Cheese Italiano Vegetarian Lasagna
Makes 8 servings
1 cup each finely chopped onion, zucchini, sliced mushrooms and eggplant
1 can Primo Tomato Sauce
1 cup water
2 eggs, beaten
1 300g pkg frozen chopped spinach, thawed and drained
3 cups Kraft 4 cheese Italiano Shredded cheese
¼ cup Kraft Parmesan Cheese
15 Lasagna noodles
Saute vegetables in a bit of oil in a large frypan until soft. Add pasta sauce and water. Simmer 5 minutes. Combine eggs, spinach and cheeses. Spread ¼ sauce on the bottom of a 13x9” pan. Arrange noodles on top. Spread 1/3 of cheese mixture over noodles. Repeat layers twice, ending with sauce. Top with additional cheese. Bake at 350F for 60 minutes or until bubbly.
Never content to just leave the recipe the way it is, I usually leave out the eggplant, double all the vegetables, and add about ½ a container of lowfat ricotta cheese to the spinach, egg and cheese mixture. This lasagna actually tastes really really good, try it!!
From www.kraftcanada.ca
Garlic Butter Chicken with Tomatoes
2 tbsp butter
3 garlic cloves, minced
2 sprigs fresh rosemary or 1 tbsp loose
4 chicken breasts
Salt and pepper
¼ cup white wine (or a little more)
½ - 1 pint grape tomatoes
Melt butter in pan and add garlic. Add rosemary and chicken. Sprinkle with salt and pepper. Cook uncovered 4 minutes/side. Add wine, scraping up bits on the bottom of the pan. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, 6-10 minutes. (squish some of the tomatoes ½ way through). Place chicken and tomatoes on plates and spoon pan sauce over top. Great with rice, boiled new potatoes or mashed potatoes
Calories - 214, Fat - 8, Protein - 30.8, Carbohydrates - 1.9, Iron - 0.8, Calcium - 12
Alternately, remove the garlic and subsitute 1 small chopped onion and some basil and switch the white wine for vinegar.
From Chatelaine Magazine
(I am making this dish this week and can't wait...it is soo good!)
Slow Cooker Stuffing
1 cup chopped celery
1 cup chopped onion
1 tbsp parsley flakes
2 tsp poultry seasoning
½ tsp summer savory
¼-½ tsp sage
1 tsp salt
¼ tsp pepper
10 cups dry bread crumbs - just rip the bread
¼ cup margarine or butter (half the amount works just as well)
1 tbsp chicken bouillon powder mixed with 1 ½ cups water
Optional: mushrooms, apples
Saute onion and celery, set aside. Mix bread crumbs and spices, add sautéed celery and onion, mix well. Dissolve margarine in chicken bouillon mixture and mix into bread crumbs. Cook 5-6 hours on low in slow cooker or in an oven at 350F until browned and crusty.
This dish is also very good when cooked with chicken breasts. I put my chicken breasts around the outside of the slow cooker so the stuffing was all in the middle and the chicken was very tender and flavorful.
From the Chatelaine Forums
If you do try them, let me know what you think!! And feel free to share your favourite recipes too, I love trying new things.
I was making dinner and so Aidan decided to make 'cake'. The black squares were chocolate, the orange ones were orange, green was lemon - and he was very concered that we be careful of the peel - yellow was pineapple and I forget what red was. He also made tea for us in the cups.
