Monday, April 23, 2007

Lentil Salad with Mint and Goat Cheese

You will need:
1 cup dry lentils, French green-variety, washed and picked over to remove debris
1 Tbsp bay leaf
1/4 cup red onion(s), coarsely chopped
3 Tbsp mint leaves, fresh, coarsely chopped
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup semisoft goat cheese, crumbled

Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches. Add bay leaves and set pan over high heat; bring to a boil. Reduce heat to medium and partially cover pan; simmer until lentils are tender, about 15 to 20 minutes. Drain lentils; discard bay leaves and transfer lentils to a large bowl.
While lentils are still warm, stir in onion and mint; season to taste with salt and black pepper. Sprinkle cheese over salad just before serving; serve warm or chilled. Yields about 1/2 cup per serving.
The mint may be substitued with parsley. Try adding some shrimp or grilled chicken for a more complete meal!
~WW Recipie

100 Ways to Cut Calories

Here is a link for one article that conveys the exact points I wanted to get across with this blog. It is so easy to change the slightest of things to make a recipie just a little less fattening, or significantly lower the calories.

Monday, April 16, 2007

Super Foods!

Another great article about many different kinds of food and their great benefits!!!!

Wednesday, April 4, 2007

A Post~Worthy Article

I found this article today on, and instead of posting it in the articles section, I wanted to make it highly visible!Very interesting and informative on some of the restaurant menu items you may have thought were not so bad. Dont worry, there are a few different tips on how to significantly cut down the calories and fat on the same dishes. I hope this helps!!!!

Saturday, March 24, 2007

Asparagus,New Potato and Chive Frittata

You will need:
1/2 pound uncooked new potatoes, washed and very thinly sliced (about 4 potatoes)
1 pound asparagus, trimmed and cut into 2-inch lengths
2 large egg(s)
1 cup fat-free egg substitute
1/2 tsp table salt
1/8 tsp black pepper
2 Tbsp chives, fresh, chopped
1 sprays cooking spray

Place potatoes in a steamer; steam until almost tender, about 3 minutes. Add asparagus and steam for 1 minute more; remove vegetables from steamer and set aside.
Preheat broiler.
In a large bowl, whisk together eggs, egg substitute, salt, pepper and chives.
Coat a 10-inch nonstick, ovenproof skillet with cooking spray and set over medium heat. Add potatoes and asparagus and sauté for 2 minutes; reduce heat to low and stir in eggs. Cover and cook until eggs are set around edges, about 5 minutes.
Uncover and broil frittata until top is golden brown, about 1 to 2 minutes. Cut into 4 wedges and serve.
~WW Recipie

Pasta Primavera

You will need:

8 oz uncooked whole-wheat pasta, linguine (I prefer Barilla Plus)
4 tsp olive oil, divided
8 oz asparagus, woody ends trimmed, cut into 1 1/2- to 2-inch pieces
4 oz sugar snap peas, fresh, stem ends trimmed, large ones cut in half (about 1 1/3 cups)
1 small yellow summer squash, halved lengthwise, sliced crosswise into 1/2-inch-thick pieces (about 1 cup)
13 3/4 oz canned artichoke hearts, without oil, drained and quartered (about 1 1/2 cups)
1 medium garlic clove(s), chopped
1 cup grape tomatoes, halved
1/2 cup frozen green peas, thawed
1/4 tsp table salt
1/4 tsp black pepper
1/2 cup basil, fresh, leaves, thinly sliced

Bring a large pot of lightly salted water to a boil; add pasta and cook according to package directions.
Meanwhile, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat; add asparagus, snap peas and squash. Cook vegetables, stirring often, until vegetables are almost crisp-tender, about 4 minutes. Stir in artichoke hearts and garlic; cook and stir over low heat until fragrant, about 1 minute.
Stir in tomatoes, peas, salt and pepper. Scoop out 1/3 cup of pasta cooking water and add it to skillet. Cook, tossing ingredients, until tomatoes soften slightly and vegetables are crisp-tender, about 1 minute.
Drain pasta; return pasta to pot. Add vegetable mixture, basil and remaining 2 teaspoons of oil to pot; toss to mix and coat. Serve immediately. Makes about 2 1/4 cups per serving.

~WW Recipie

Sunday, March 11, 2007

Asiago and Pasta Spinach Salad

You will need:
3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed
6 cups hot cooked cavatappi (about 6 ounces uncooked ridged, spiral pasta)
1 (10 ounce) package fresh spinach, torn
3/4 cup grated Asiago cheese
1/2 cup freshly grated Parmesan cheese
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.
NOTE: May substitute the Italian cavatappi with fusilli, penne or any other medium-sized pasta.
~Cooking Light Recipie

Very Lightened Up Sesame Chicken

You will need:

2 Tbsp sesame seeds
1 Tbsp water
1 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tbsp dry sherry
1 tsp ginger root, fresh, minced
1/2 tsp five-spice powder
2 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch strips
2 tsp peanut oil

Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking pan frequently, about 2 to 3 minutes; transfer seeds to a dish and set aside.
Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
Combine flour, salt and pepper together in a dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.
Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Makes about 4 strips per serving. Great with brown rice.
~WW Recipie

Sunday, March 4, 2007

Cherry Glazed Chocolate Muffins

You will need:
cooking spray
1 1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1 cup powdered sugar
1 tsp baking soda
3/4 tsp table salt
3/4 cup Neufchatel cheese, softened (I prefer to use light)
1 1/4 cup water, warm, divided
1 tsp vanilla extract
1 Tbsp vinegar
cherries jarred in water (about 12 cherries)
1 tsp butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla extract
1/8 cup finely chopped or cherries jarred in water (about 3 cherries)
3 tsp water, warm, or more if necessary
Preheat oven to 350ºF and coat a 12 muffin tin with cooking spray or muffin liners.
Sift together flour, cocoa, 1 cup of powdered sugar, baking soda and salt in a medium bowl; set aside.
Using an electric mixer, cream Neufchatel cheese, about 1/2 cup of warm water and 1 teaspoon of vanilla together in a large bowl until blended.
With mixer running on slow, add flour mixture in small batches, alternating with remaining 3/4 cup of warm water, until batter is thoroughly blended; add vinegar and mix well.
Fill each muffin cup with a tablespoon of batter (you’ll have about 1/2 the batter left). Place a whole cherry in center of each muffin cup and top with remaining batter so each cup is about 2/3 to 3/4 full.
Bake until a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins for 5 minutes in tin and then remove muffins to a wire rack to finish cooling completely.
While muffins are cooling, make glaze: Combine butter, 1/2 cup of powdered sugar, 1/4 teaspoon of vanilla, 3 chopped cherries and 3 teaspoons of warm water (add another teaspoon of water if glaze is too thick). Spread each cooled muffin with a thin layer of glaze.
1 muffin per serving.
~WW recipie

Sunday, February 25, 2007

Spinach & Feta Quesadilla

You will need:
cooking spray
1 medium shallot(s), minced
1 medium garlic clove(s), minced
10 oz chopped frozen spinach, thawed and squeezed dry
1/4 cup feta cheese(I prefer to use the reduced fat,or even fat free) crumbled
1/2 cup grated Parmesan cheese, such as Parmigiano Reggiano
2 Tbsp fat-free creamer, such as half-and-half
1/4 cup canned cannellini beans, drained, rinsed and mashed
1/4 tsp black pepper
1 tsp fresh lemon juice
4 medium flour tortilla(s), 6-inch
1 medium lemon(s), quartered

Coat a 10-inch skillet coated with cooking spray and heat over medium-high heat. Add shallot and garlic and sauté 1 minute; stir in spinach. Cook until spinach is hot and liquid evaporates, about 3 minutes; remove from heat.
Add feta and Parmesan cheeses, creamer, beans, pepper and lemon juice to skillet; stir until well-combined.
Spread 1/2 cup of spinach mixture on half of each tortilla; fold tortillas in half to enclose filling.
Recoat skillet with cooking spray. Place 2 folded tortillas in skillet and brown over medium heat, about 2 to 3 minutes per side; set aside and cover to keep warm. Repeat with remaining tortillas.
Cut each tortilla in half to form quarters. Serve with lemon wedges. Yields 2 quarters per serving.
~WW recipe