Thursday, April 5, 2012
What's for Breakfast?
I had to give this one a try for myself. You get a lot of pancakes for not a lot of points plus values. This entire plate of yummy pancakes is only 3 points plus. Very tasey no need to put any syrup or anything else on them. Thank you Jenny for the great recipe!
Wednesday, April 4, 2012
whats for lunch?
Tuesday, April 3, 2012
Monday, April 2, 2012
bean minestone
bean minestone
6PointsPlus Value
Serves: 9
Ingredients
1 pound(s) Jennie-O Turkey Store Ground turkey
2 Tbsp Contadina Italian Tomato Paste With Italian Seasonings
1 cup(s) (chopped) uncooked onion(s)
1 cup(s) uncooked celery
2 Tbsp minced garlic
1 tsp dried oregano
16 oz canned tomatoes
1 cup(s) Carrots, chopped
5 cup(s) Emeril's All natural chicken stock
16 oz Bush's Dark Red Kidney Beans, drained
16 oz canned cannellini beans, with liquid not drained
2 cup(s) uncooked zucchini, cut into 1/2 inch pieces
2 cup(s) fresh spinach
1 1/2 cup(s) cooked whole wheat pasta, any type of cooked pasta
2 tsp grated Parmesan cheese
Instructions
1 Brown meat 2 add tomato paste & cook 5 minutes 3 add onions, celery, garlic, carrots & oregno. Cook until garlis os aromatic aprox 5 min. 4 poor into a 4-qt slow cooker. Add tomatoes & chicken stock 5 cook on low for 6-7 hours or until the vegetables are tendar. 6 stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans & Pasta are warmed through and spinach has wilted. 7 serve with grated parmesain cheese.
6PointsPlus Value
Serves: 9
Ingredients
1 pound(s) Jennie-O Turkey Store Ground turkey
2 Tbsp Contadina Italian Tomato Paste With Italian Seasonings
1 cup(s) (chopped) uncooked onion(s)
1 cup(s) uncooked celery
2 Tbsp minced garlic
1 tsp dried oregano
16 oz canned tomatoes
1 cup(s) Carrots, chopped
5 cup(s) Emeril's All natural chicken stock
16 oz Bush's Dark Red Kidney Beans, drained
16 oz canned cannellini beans, with liquid not drained
2 cup(s) uncooked zucchini, cut into 1/2 inch pieces
2 cup(s) fresh spinach
1 1/2 cup(s) cooked whole wheat pasta, any type of cooked pasta
2 tsp grated Parmesan cheese
Instructions
1 Brown meat 2 add tomato paste & cook 5 minutes 3 add onions, celery, garlic, carrots & oregno. Cook until garlis os aromatic aprox 5 min. 4 poor into a 4-qt slow cooker. Add tomatoes & chicken stock 5 cook on low for 6-7 hours or until the vegetables are tendar. 6 stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans & Pasta are warmed through and spinach has wilted. 7 serve with grated parmesain cheese.
Sunday, April 1, 2012
Give The Healthiest Vegetable on The Planet Some Love
Yes! You know the vegetable that I am referring to - KALE. Kale is on every list for "healthiest vegetable".
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Let me ask you something.....Do you eat kale? Raise your hand if you eat kale. I can see a few hands going up - but the rest of you seem a bit sheepish.
Well, it is time to start eating kale. Do not fear this leafy green - it is in your supermarket near the lettuce, it is cheap, and you can make it into something yummy.
The first recipe to try with kale is to make kale chips. These are super easy and even my children will eat kale if made into "chips".
I keep working with kale because I used to hate it and I am finding that I just didn't know how to cook or serve it. I have found a new trick that makes raw kale (that is right folks, RAW) super delicious.
First, you turn your lights down real low. Then, you light a few candles, put on some Barry White, and MASSAGE your kale. I find that calling my kale "baby" helps the whole process.
I know you think I am kidding, but I am serious. Drizzle some olive oil on chopped raw kale and massage it for two minutes. This massage results in softer kale - not unlike loosening the knots in a loved one's back.
The kale will enjoy it and shrink in volume. I find that a little salt is all I need to make tasty kale and I don't even want lemon juice or vinegar.
You cannot give up on kale! This is the vegetable that will solve all of your problems. Constipated? Eat kale. Want to avoid cancer? Eat kale. Overweight? Eat kale. Depressed? Eat kale. Looking for a boyfriend? well, I'm not sure about this one - but it might work!
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Let me ask you something.....Do you eat kale? Raise your hand if you eat kale. I can see a few hands going up - but the rest of you seem a bit sheepish.
Well, it is time to start eating kale. Do not fear this leafy green - it is in your supermarket near the lettuce, it is cheap, and you can make it into something yummy.
The first recipe to try with kale is to make kale chips. These are super easy and even my children will eat kale if made into "chips".
I keep working with kale because I used to hate it and I am finding that I just didn't know how to cook or serve it. I have found a new trick that makes raw kale (that is right folks, RAW) super delicious.
First, you turn your lights down real low. Then, you light a few candles, put on some Barry White, and MASSAGE your kale. I find that calling my kale "baby" helps the whole process.
I know you think I am kidding, but I am serious. Drizzle some olive oil on chopped raw kale and massage it for two minutes. This massage results in softer kale - not unlike loosening the knots in a loved one's back.
The kale will enjoy it and shrink in volume. I find that a little salt is all I need to make tasty kale and I don't even want lemon juice or vinegar.
You cannot give up on kale! This is the vegetable that will solve all of your problems. Constipated? Eat kale. Want to avoid cancer? Eat kale. Overweight? Eat kale. Depressed? Eat kale. Looking for a boyfriend? well, I'm not sure about this one - but it might work!
Kale with Bacon and Cannellini Beans
Weight Watchers Recipe
Ratings (308)
5PointsPlus Value
Prep time: 10 min
Cook time: 32 min
Serves: 4
A fantastic combination of flavors and textures. Serve as a side dish, use as a pasta topping or enjoy as a room temperature salad.
Ingredients
3 slice(s) uncooked reduced-fat bacon
3 clove(s) (medium) garlic clove(s), minced
1/2 tsp crushed red pepper flakes
1 cup(s) (chopped) uncooked onion(s), diced
1 pound(s) uncooked kale, stemmed, roughly chopped
1 cup(s) canned chicken broth, or beef broth
15 oz canned cannellini beans, rinsed and drained
1 tsp kosher salt
1 Tbsp balsamic vinegar
1 tsp sugar, in the raw
Instructions
Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes. Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately. Yields about 1 1/4 cups per serving.
Weight Watchers Recipe
Ratings (308)
5PointsPlus Value
Prep time: 10 min
Cook time: 32 min
Serves: 4
A fantastic combination of flavors and textures. Serve as a side dish, use as a pasta topping or enjoy as a room temperature salad.
Ingredients
3 slice(s) uncooked reduced-fat bacon
3 clove(s) (medium) garlic clove(s), minced
1/2 tsp crushed red pepper flakes
1 cup(s) (chopped) uncooked onion(s), diced
1 pound(s) uncooked kale, stemmed, roughly chopped
1 cup(s) canned chicken broth, or beef broth
15 oz canned cannellini beans, rinsed and drained
1 tsp kosher salt
1 Tbsp balsamic vinegar
1 tsp sugar, in the raw
Instructions
Set a large, heavy pot or skillet over medium heat; add bacon and cook to desired crispness. Remove bacon from pot and set aside; leave bacon drippings in pot.
Add garlic and red pepper flakes to bacon drippings; cook, stirring, until garlic becomes fragrant, about 30 seconds to 1 minute. Add onion; cook, stirring occasionally, until soft, about 10 minutes. Add kale; cook, stirring occasionally, until it starts to wilt, about 5 to 7 minutes. Add broth; cover and simmer over low heat until kale is just tender, about 8 to 10 minutes. Add beans; simmer, uncovered, until liquid is almost evaporated, about 5 to 7 minutes. Stir in salt, vinegar and sugar; sprinkle with crumbled bacon and serve immediately. Yields about 1 1/4 cups per serving.
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