Mar. 12, 2008
Beef Barley Soup

This is another recipe that I haven't tried, but wanted to get recorded so I could try it later!

Beef Barley Soup

Serves: 8

Vegetables, barley, and beef make this soup a full meal in itself.

INGREDIENTS
4 cups water
2 beef bullion cubes
1 medium potato, cubed
1 medium onion, cubed
1/2 bag frozen mixed vegetables
1/2 teaspoon dried garlic powder
1/2 pound boneless beef cut into cubes
1 cup quick cooking barley
1/2 cup sliced mushrooms 
cracked pepper to taste

DIRECTIONS
1. In large pot add water, beef bullion cubes (dissolved in a small amount of the water, heated in separate cup), and all the ingredients except the barley. Cook approximately 30 minutes at a minimum heat, or until meat is fully cooked and potatoes are soft.

2. Add the quick cooking barley and cook another 15 minutes. Serve hot. Add salt to taste.

NUTRITION INFO
Calories: 222
Fat: 3.4 g
Carbohydrates: 35.7 g
Protein: 13.8 g

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Mar. 11, 2008
Turkey Burgers

 I would be very interested to have some healthy recipes that you use that are great tasting and family friendly. Cheap to make is good too! Is there such a thing out there in this great big world?  Please leave me a comment if you have one to share!

One of our favorites has been turkey burgers.

1 lb. Ground Turkey Breast
1 Cup Chopped Fresh Spinach
1/4 Cup Chopped Green Onions
1/4 Cup Bread Crumbs, Plain
2 tsp. Worcestershire Sauce
Salt & Pepper to Taste

Mix all ingredients together in a bowl.
Separate into four patties.
Grill until no longer pink in the center. (Or you can use just a pan on the stove).
Makes Four Servings. To add some extra flavor try mushrooms, 2% cheese or both on top before serving!!

This is really good on a wheat bun. It is 5 points with a light wheat bun and 2% pepper jack cheese.

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Feb. 11, 2008
Applesauce Carrot Cake

I haven't actually tried this yet, but I wanted to put it here for my own reference.

Applesauce Carrot Cake

Serves: 16

Applesauce makes this cake healthier than your regular cake.

INGREDIENTS
2 cups whole grain flour
1/2 cup sugar
2 teaspoons baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup unsweetened applesauce
1/4 cup olive oil
3 large eggs
3 cups carrots, coarsely chopped

DIRECTIONS
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350� F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

NUTRITION INFO
Calories: 145
Fat: 6 g
Carbohydrates: 21 g
Protein: 4 g

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Feb. 1, 2008
Spinach Lasagna

Here's another yummy recipe.  Tonight is my second time making it because everyone liked it so much.  This makes 8 servings at 5pts per serving.

8 oz pkg of sliced mushrooms   0pts
2 cloves garlic, minced   0pts
3 egg whites   1pt
10 oz pkg chopped spinach, thawed and well drained  0pts
15 oz container part skim ricotta cheese  14pts
1 c 2% reduced fat shredded mozzarella cheese, divided   8pts
1/3 c grated parmesan  3pts
9 whole wheat lasagna noodles (7.5oz)   15pts
2 c spaghetti sauce   2pts

Preheat the oven to 350 degrees.  Cook the noodles as directed on the package.  (I used Healthy Harvest noodles from Wal-mart.)  Cook the spinach and mushrooms with the garlic in a nonstick pan about 5-8 minutes on med-high. 

 Lightly beat the egg whites in a medium bowl.  Or you can use the pot the noodles cooked in if they're done by now.  Less dishes to wash!  Add the spinach mixture to the eggs.  Stir in half of the mozzarella and parmesan cheeses.  Add the ricotta cheese and mix well. 

 Put a few spoonfulls of spaghetti sauce on the bottom of an 8 1/2 by 11 pan.  (to keep the noodles from sticking)  Add a layer of noodles, then half of the spinach mixture,  then about 3/4 cup of sauce.  Repeat the layers saving a small amount of sauce for the top.  After your top noodle layer, spread the rest of the sauce over the noodles and top with the leftover cheese.  Cover with tinfoil and heat for 30-40 minutes. 

Edited on Feb 2nd

I made this with the full 8 oz of mushrooms cut up into small pieces, but it was too many mushrooms for me.  Next time I will only use half that many.  Also this time I used a store brand of ricotta cheese.  The  name brand is much better.

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Jan. 29, 2008
Split Pea Soup

Now some of you may find mushy green soup nasty to look at, let alone eat.  My husband would whole-heartedly agree with you!  But the kids and I find it quite tasty.  The best thing is you can have a cup for zero points.  I would count 2 cups as one point.

2 1/2 c peeled, diced potatoes (about 4 small ones)  5pts
1 1lb bag of split peas 5pts
1 medium diced onion 0pts
1c carrots thinly sliced 1pt
2 14oz cans of chicken broth  1pt
2 cans of water (use the broth cans) 0pts

Mix all ingredients in crockpot and add salt/pepper to taste.  This whole pot is only 12 points.  My crock pot is 4 1/2 quarts and it's filled up.

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Jan. 23, 2008
Honey Mustard Chicken and Noodles

Here is what we had for supper tonight.  It was pretty good and we will make it again because of the very low points and because the kids cleaned their plates again.  It's a tad on the bland side, so you might want to spice it up with some of your favorite seasoning.  I would have used lemon pepper if I had any.  Also, if you have whole wheat noodles that is always a good substitute.

8 oz egg noodles (We used spaghetti noodles)   16pt
1 10oz pkg frozen broccoli 1pt
1/2 lb boneless chicken cut in chunks 6pt
1 15 oz can low sodium chicken broth 0pt
3 tbsp honey mustard 4pt
1 tbsp flour 0 pt
1 tbsp lemon juice 0 pt
1/2 c light sour cream 2pt

In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.  Drain noodles and broccoli.

Over med-high heat, cook and stir chicken 5 minutes or until browned.  Use a good non stick pan and no oil.

In a small bowl, combine broth, mustard, flour, and lemon juice; mix well.  Add to skillet; cook and stir until thick and bubbly.

Stir in sour cream, noodles and broccoli; heat through, do not boil!

Makes 7 cups at  4 points per cup

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Jan. 22, 2008
High Fiber Wheat Bread

I've been experimenting with baking bread lately.  I've actually become good enough at it to feel comfortable tweaking a recipe to make it work for us.  Isaac requires a high amount of fiber in his diet to keep him able to use the bathroom.  The poor little guy really struggles with constipation.  This is the best recipe that I have come up with for a tasty, high fiber bread.  Give it a try, it's not nearly as hard as I thought it would be.  Well, except for the kneading.  That is very difficult when you use whole wheat flour.  It's quite a workout.  I'm planning on making another loaf today, so I'll try to post a picture.

1 pkg (.25oz) dry active yeast  (o pt)
1/4 c sugar (4pt)
1 1/4 c warm water (0pt)
3 tbsp light soft margarine (3pt)
3 c whole wheat flour divided (12pt)
1/4 c flax seed (2 pt) If you don't have flax seed, you can substitute cornmeal at 0pt for 1/4 c.
1 tbsp wheat gluten (0pt)
1 1/2 tsp salt (0pt)

Dissolve the sugar into the warm water and mix in the yeast.  Let this sit for about 10 minutes.  You will see a foam on top to let you know it's working.  Meanwhile, mix the salt, gluten, flax seed, and 2 c of the wheat flour together in a big bowl.  Lightly flour the area where you will be kneading your bread.  When the yeast mixture is ready, add it to the flour mixture along with the soft margarine.  Mix it thoroughly.  Add in the other cup of flour until the dough is pulling together.

Transfer it to your floured surface and knead for about 10 minutes (or as long as you can stand it!)  Here's a link for directions on how to knead if you have no idea.  The bread pictured is white bread so yours won't look just like that, but you'll get the idea.

http://jansdough.janktheproofer.com/kneadbreaddough.htm

Spray your bowl with Pam and flip it over to coat both sides.  Cover with a damp washcloth and set it in a warm place to rise for an hour.  I usually put mine in the oven(not on) and turn the light on for a little heat.  My wheat bread has never doubled in size like the white bread, but it will rise some.  When the hour is up, knead it just another couple of minutes without the extra flour and shape it into a loaf.  Put it into a greased loaf pan and let it rise another 30 minutes.  I usually set it right beside the oven this time while I preheat it to 350 degrees.  Bake it for 30 minutes or until it sounds hollow when you thump the bottom.

This makes a very dense, healthy wheat bread.  It is very filling because it it plum full of fiber.  if you cut it into 12 slices, it is about 1 1/2 pt per slice.

I've got another recipe for Amish White Bread that is delicious but not at all healthy.  I may share that one tommorow.

edited on January 30, 2008 to add pictures

This is the dough before kneading.

This is the dough after the 1st rise.

This is the finished bread.  Yumm!

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Jan. 22, 2008
Stuffed Peppers (sort of)

In our quest for eating healthy it has been quite difficult to find food that will fill us up and keep us within our point range. (We are using Weight Watchers.)  Here is a recipe that did the trick though.  I just had to share it.

Leave it to me to never make thing the way they are supposed to me made.  Usually it's because I don't have the skill to do it properly.  Case in point- this meal was supposed to be stuffed peppers, but I couldn't get the peppers to soften right because I cooked all the other ingredients before filling the peppers.  So I ended up chopping up the peppers, cooking them in a bit of tomato sauce, and just mixing them in.  To tell you the truth, I thought it was delicious.  So did everyone else judging by their empty plates.

1 1/2 c brown rice (18pt)
1 lb lean ground beef (22pt)
3 large bell peppers chopped (0pt)
1 onion chopped-I used frozen onion (0pt)
1 cup grated carrot (0pt)
1 15 oz can of tomato sauce (1pt)
Tex Joy Steak Seasoning to taste

 I started the rice cooking first because that takes the longest.  Just follow the directions on the bag.  Then I cooked the ground beef.  I did this by crumbling it up into boiling water in my big pot.  When you drain it, rinse it thoroughly with hot water to get rid of as much grease as possible.  Keep the meat in the drainer and use the pot to cook your peppers, onions, and carrot in about 1/3 of the can of tomato sauce until as tender as you like them.  This doesn't look very pretty, but I promise it tastes good!  Add the beef back to the pot and season with Tex Joy.  I used a good bit.  Keep this warm until the rice is done.  Then mix in the rice and the rest of the tomato sauce.  Stir it all up and serve!

This makes about 8 cups at 5 pt per cup. 

 It is a meal by itself, but we added green beans and baked potatoes.  For some reason my mind always tells me there must be 3 different things on my plate a suppertime.  Go figure!

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