Real Time Recipes

Skinny Version of Waldorf Salad

Tue, 22 Jul 2008 09:47:56 GMT

Waldorf Salad

Serves: 6

Using low fat yogurt makes this healthier than other recipes.

INGREDIENTS
4 medium sized apples, cubed
3 stalks of celery, chopped
1/3 cup walnuts, chopped
1/2 cup low fat yogurt, plain
1/3 cup raisins

DIRECTIONS
1. Combine apples, celery, raisins, and walnuts in a bowl. Stir.
2. Add yogurt and stir all ingredients together.
3. Chill to blend flavors or enjoy right away.

NUTRITION INFO
Calories: 145.2
Fat: 5.4g
Carbohydrates: 25.5g
Protein: 2.8g

Chicken Oregano

Thu, 26 Jun 2008 10:08:55 GMT

I was tagged to make this dish for work today. I will have to let everyone know how it turns out. We are celebrating an "International Theme" day at work, and we have Greece. This dish was actually very easy to make, but time consuming only because of the quantity I was dealing with.

1/2 C Olive Oil 1 TBSP Salt

1/2 C Dry White Wine 1 Tsp Pepper

2 TBSP Dried Oregano 1 TBSP Minced Garlic

One 2.5-3lb Chicken, cut into serving pieces 1 Lemon

Preparation:

Combine everything except the lemon into a bowl or plastic bag. Seal chicken and let it marinate for 2 hours in the refridgerator. Before you cook the chicken, let it return to room temperature.

Remove the chicken fromt he marinade and put it on a hot grill. Barbeque over charcoal or under a broiler for 15 minutes on each side, or until golden brown, basting often with marinade. Just before you remove the chicken from oven, sprinkle it with lemon juice.

Serves about 6 people.

Creamy Potato Salad

Sun, 01 Jun 2008 20:35:06 GMT

Creamy Potato Salad

6 med red potatos (about 2lbs)

1/4 C chopped green onion

1/2 C chopped celery***

1 (2-oz) jar diced pimento (drained)

1/2 C non-fat mayonnaise

1/4 C plain low-fat yogurt

1/4 C low-fat sour cream

1 TBSP sugar

2 TBSP prepared mustard

1 TBSP white wine vinegar

1/2 tsp salt

1/2 tsp celery seeds

1/4 tsp pepper

1/8 tsp garlic powder

dash of cayenne pepper ***

1/4 tsp dried dill ***

Cook potatos. Drain and cool.

Combine potatoes, onion, celery, and pimento in a large bowl.

Combine all other ingredients; stir well.

Add to potato mixture, tossing gently to coat. Cover and chill.

Yeilds: approx. 8 servings (3/4 C)

Calories: 88

Fat: 1.4g

Fiber: 1.6g

***Added ingredients and may change fiber amount.

Super Bowl Dip

Sun, 03 Feb 2008 03:20:41 GMT

From Weight Watchers.........for Super Bowl Sunday Parties!

POINTS® Value: 2
Servings: 16
Preparation Time: 18 min
Cooking Time: 0 min
Level of Difficulty: Easy

Always a hit at parties, this dip is also great topped with diced bell peppers and shredded lettuce. Add jalapeno slices for extra heat.

Ingredients

16 oz fat-free canned refried beans
3 medium avocado, Hass, finely mashed
1/4 tsp table salt
1 tsp fresh lemon juice
1 cup fat-free sour cream
2 Tbsp Old El Paso Fajita Seasoning Mix, or other brand
1/2 cup shredded fat-free cheddar cheese
1 small tomato(es), chopped
2 medium scallion(s), sliced
10 medium olive(s), black, sliced or chopped
2 Tbsp cilantro, fresh, chopped

Instructions

Spread beans evenly over bottom of a 9- X 13-inch glass baking dish or a medium-size glass bowl.
In a small bowl, combine avocado, salt and lemon juice. Spread avocado mixture over beans; top with sour cream.

Sprinkle fajita seasoning over sour cream layer. Next, layer remaining ingredients on top in order listed.

ENJOY!

BAHAMAS CHICKEN

Sun, 19 Aug 2007 18:31:21 GMT

1/2 tsp cumin seeds

2/4 pieces of chicken (1.5 lbs)

2-4 cloves garlic, chopped

Salt & Pepper

1 med. potato cut into 1" cubes

1/2 red or orange pepper, cut into 1" pieces

1/2 small yellow summer squash

1/2 c. brocolli florets

3 TBsp rice wine or white wine vinegar

3 TBsp orange juice

1/2 tsp dried oregano

1/2 tsp paprika

1/4 tsp ground allspice

1/4 tsp crushed red pepper flakes

Preheat oven to 450 degrees F.

Coat 2-qt Dutch oven with cooking spray. Sprinkle cumin seeds over bottom of pot. Top with chicken; sprinkle with garlic, salt and pepper. Layer vegetables over chicken. In bowl, mix remaining ingredients with 1/4 tsp pepper; pour over vegetables. Cover. Bake until chicken is no longer pink inside and veggies are tender, 45 minutes.

Servings: 2

Calories: 608

Protein: 61 g

Fat: 26 g. (7g. saturated)

Trans fat: 7 g.

Chol.: 174 mg.

Carbs.: 31 g.

Sodium: 479 mg.

Fiber: 5 g.

Sugar: 6 g.

Kitchen time: 15 min.

Total Time: 1 hour

Sweet Potato Pound Cake

Mon, 13 Aug 2007 10:10:03 GMT

I think I am going to surprise the family with this one at Thanksgiving. Tell me what you all think...Now I'm not a big sweet potato fan, but most of my family love them, so I think this will be a winner at the T-Day table...lol.

The Ingredients:

3 1/4 c. all purpose sifted flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 c. milk

1 tsp vanilla extract

1 c. (2 sticks) butter, softened

1 c. sugar

1 c. light brown sugar

4 eggs

2 c. mashed cook sweet potatos

Cooking instructions:

1. Heat the oven to 350 degrees F, and grease and flour a 10" tube pan. Combine the flour, baking powder, baking soda, nutmeg, and salt in a medium bowl, and stir with a fork to mix well. Combine the milk and vanilla in a small bowl. Set the milk and flour mixtures aside.

2. In a large bowl, beat the butter, sugar and brown sugar together with a mixer at high speed until light and well-combined, stopping once or twice to scrape down the bowl. Add the eggs, one at a time, beating well each time. Add the mashed sweet potatos and mix at low speed for 1 min. or until the batter is evenly mixed.

3. Add about half the flour mixture and beat gently, using a wooden spoon or a mixer at low speed, only until the flour disappears into the batter. Add half the milk and mix gently to combine everything well. Mix in the remaining flour, and then the remaining milk, beating gently only until you have a thick, smooth batter.

4. Scrape the batter into the prepared tube pan, and bake at 350 degrees F for between 60 and 75 minutes, or until the cake is evenly browned, springs back when touched gently in the center, and a wooden skewer inserted in the center comes out clean.

5. Cool in the pan on a wire rack or a folded kitchen towel for 20 min. Then use a table knife to loosen the cake from the pan. Turn out the cake onto a wire rack, place it top side up, and cool to room temperature.

If you long for a little pizzazz, top this off with Buttermilk Glaze or Quick Caramel Glaze.

No Time For Home Made Lasagna??

Sun, 22 Jul 2007 14:28:03 GMT

Ok, so its' not going to be "mom's home-made verison of lasagna", but if you just need a taste of it, my friend shared this quick lasagna recipe and it does meet the pinch...I liked it, of course now that I'm on WW, going to have to figure out a slimmed down version of it, LOL. Here goes....

Quick Lasagna

2 Large Hearty/Chunky Spaghetti Sauce

2lbs Hamburger

2 Large-Curd Cottage Cheese

2 Large Pkgs Mozarellas

1 Large Egg

8-10 Lasagna Pasta

Pinch of salt

Cap of cooking oil

Step 1: Brown hamburger meat (spice as desired) and drain. Rinse in colander with cool water. This removes excess fat and will not harm the taste, promise!

Step 2: Mix hamburger meat and spaghetti sauce in a cooking pot and allow to simmer, stir occasionally.

Step 3: Fill pan up with water, add a pinch of salt and the oil. When it comes to a boil, put pasta in and cook according to instructions (approx. 10 min. or until tender)....

Step 4: Mix cottage cheese, mozarella and egg in a bowl.

Step 5: Layer oblong cake pan, and spray with no-fat cooking spray on bottom. Layer spaghetti/meat mixture, then cheese mixture twice, with cheese mixture being last.

Cook at 325 degrees for approx. 60 min or until top is golden.

Enjoy! Easy Lasagna........

Favorite Appetizer

Sat, 14 Jul 2007 12:09:50 GMT

I called this an appetizer, but to be honest, I could eat it as a meal, lol. I snagged this from WW. Hope you enjoy it, I'm going to give it a try out and see if I do too!

Chicken Fajitas

(Substitute lean pork for the chicken, if you like.)

Makes 4 servings

2 TBsp fresh lime juice

1 TBsp reduced-sodium soy sauce

1 tsp chili powder

Pinch crushed red pepper

10 Ounces skinless boneless chicken breats, cut into thin strips

4 tsps vegetable oil

1 green bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 onion, halved lengthwise and thinly sliced

4 (6-inch) fat-free flour tortillas

1/2 cup salsa for garnish

1/4 cup fat-free sour cream, for garnish

Chopped fresh cilantro, for garnish

1. To prepare the marinade, in a zip-close palstic bag, combine the lime juice, soy sauce, chili powder, and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.

2. In large nonstick skillet over medium heat, heat 2 tsps of oil. Saute the bell peppers and onion until softened, 8-10 minutes. Transfer to a plate and keep warm.

3. In the skillet, heat remaining 2 tsps oil. Saute chicken until cooked through, 3-5 minutes.

4. To assemble fajitas, soften tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

Per serving (1 fajita):

226 calories

7 g Fat

1 g Sat Fat

0 g Trans Fat

43 mg Chol

314 mg Sod

22 g Carb

8 g Fib

19 g Prot

58g mg Calc

Points value: 4!

Wow, 4 points for one lil fajita....ouchhhhhhhhhh.

Sweet and Sour Pork Chops

Thu, 05 Jul 2007 14:57:36 GMT

I've tried a variation of the below and it was a home run. I usually prepare red russett potatoes and green beans as sides....Enjoy....

Sweet and Sour Pork Chops Recipe

Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Related Categories:
--Sweet and Sour Pork Chops Recipes
Ingredients:

6 pork chops, 1/4" thick
6 slices onion
6 slices lemon (unpeeled)
2/3 cup brown sugar
1 1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons lemon juice
2/3 cup chili sauce
1/2 cup water

Directions:

Arrange chops in roasting pan. Place slice of onion, then slice of lemon on top of each chop. Blend remaining ingredients and pour over chops. Cover. Bake at 350F until chops are tender. (About 20 minutes)

This recipe for Sweet and Sour Pork Chops serves/makes 6

Patriotic Jello

Wed, 04 Jul 2007 11:23:57 GMT

Patriotic Jello

1 qt. (4 cups) boiling water

1 pkg. (8-serving size) JELL-O Brand Berry Blue Flavor Gelatin

1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin

2 cups cold water

1 cup blueberries

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

1 cup strawberries, sliced

STIR 2 cups of the boiling water into each flavor dry gelatin mix in separate medium bowls 2 min. or until completely dissolved.

Stir 1 cup cold water into gelatin in each bowl. Refrigerate blue gelatin 1-1/2 hours or until thickened (spoon drawn through leaves

definite impression). Let strawberry gelatin stand at room temperature.

ADD blueberries to thickened blue gelatin; stir. Pour into

4- to 6-qt. glass bowl. Refrigerate 30 min. or until set but not firm (gelatin should stick to finger when touched and should mound).

Spread with 3-1/2 cups of the whipped topping; refrigerate.

Meanwhile, refrigerate strawberry gelatin 1-1/2 hours or until

thickened. Stir in strawberries; spoon over whipped topping layer.

REFRIGERATE 3 hours or until firm. Top with the remaining whipped topping. Store in refrigerator.