Thai Turkey Burgers

I happen to really enjoy flavors of the Asian persuasion. So if a recipe has an Asian flare, it usually catches my eye. I made these burgers and I'm in love!

Thai Turkey Burgers (Serves 6 at 3 points a piece including sauce)

Sauce:

Combine
2 tbsp RF peanut butter
2 tsp soy sauce
1 1/2 tsp. sesame oil
1 tsp water
1 tsp rice vinegar
1 garlic clove minced

Burgers:

1/2 c finely chopped green onions
1 tbsp chile paste with garlic
2 tbsp grated peeled fresh ginger
2 tsp. low-sodium soy sauce
1/4 tsp salt
1 lb ground turkey
1 cup onion sprouts or alfalfa sprouts

Instructions

1. Prepare grill
2. For burgers, place ingredients in food processor and mix
3. Cook the burgers, top with sauce and serve with sprouts on a bun

Unfortunately, I didn't have any sprouts on hand, so I wasn't able to add those to the burgers. I also accidentally added 2 tbsp of soy sauce instead of 2 tsp to the burger mixture. But despite these small issues, the burgers were still delicious. The sauce was an excellent touch; I think I'm going to try to make a chicken satay with it as well. The husband and the houseguest both agreed with how tasty these burgers are. YUM!

Turkey Crumpets with Baby Bell Cheese

This is the ULTIMATE breakfast! I get so happy when I have this breakfast. I take one crumpet and top it with thinly sliced turkey meat and a sliced up Laughing Cow Cheese Baby Bell. I then toast this up in my toaster oven to get everything warm and melty. At three points, this makes a very satisfying, filling, and all-around excellent breakfast that you must try!

Citrus Marinade

This is a really simple, quick, and delicious marinade. You can leave your meat in the marinade for a short time or for a long time, and either way your dish will have plenty of flavor.

Quick Citrus Marinade (4 servings at 0 points)

1/4 cup orange juice
1/2 tblsp lime juice
2 large cloves of garlic, minced
2 tblsp soy sauce

Mix together in a large dish or baggy and add your meat. Then grill or broil your meat.

When I made this I used chicken and I grilled it. Make sure you add the appropriate points for the type of meat that you use. I only marinated the meat for about 10-15 minutes, while I chopped vegetables for a side dish. The chicken came out very tender and full of flavors. The husband especially liked this marinade. I think I'd like to try it with some sort of fish. This marinade is definitely a keeper :)

3 Bean Tacos

I said it before and I'll say it again. Mexican = GOOD! Things that you eat with a tortilla are even better. So of course I was drawn to this recipe. Now the original recipe called for the crunchy taco shells, but I opted to use soft tortillas instead. You can find the original recipe at the Apples for Health website.

3 Bean Tacos
(12 servings at 1 point a piece w/o tortilla)

Ingredients:

1 tsp. olive oil
1 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 Tbsp. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
1 garlic clove -- minced
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/2 cup canned black beans, rinsed and drained
1/2 cup canned pinto beans, rinsed and drained
1 (8-ounce) can no salt added tomato sauce

Instructions:

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion and next 6 ingredients (onion through garlic), and sauteé 2 minutes. Add chickpeas, beans, and tomato sauce. Bring to a boil; reduce heat, and simmer 20 minutes or until thick.

I thought these tacos were great, and of course I really liked the cumin and chili flavors. I also thought it was great that it used three different types of beans. The houseguest and the husband seemed to like the tacos as well. As a matter of fact, I almost didn't get a picture of the beany goodness, and that is why the picture is of a half eaten taco.

Bean Pie with Cornmeal Crust

I found this recipe while glancing around Apples for Health again. That website is great for some really healthy recipes.

Bean Pie with Cornmeal Crust (12 servings at 2 points a piece)

Ingredients:

1 cup cornmeal
1 1/3 cups water
2 tablespoons grated Parmesan cheese
2 tsp olive oil
1 onion, peeled and thinly sliced
1 green bell pepper, stemmed, seeded and sliced
1 large clove garlic, peeled and chopped
4 large mushrooms, cleaned, stemmed and sliced
3/4 teaspoon crushed dried basil
3/4 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
1 15 1/2-oz. can pinto beans, drained
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1 8-oz. can tomato sauce

Instructions:

Preheat oven to 350°F. Prepare the crust by mixing cornmeal with half the water. In a small saucepan, bring remaining water to a boil. Gradually stir in the cornmeal mixture. Stirring constantly, reduce heat to low and cook about 3 minutes, or until thick. Remove from heat, stir in first addition of Parmesan cheese. Cool slightly and spread evenly on the bottom of a lightly greased 13x9x2-inch baking pan. Bake for about 15 minutes, or until just brown.

In a heavy frying pan, heat olive oil; add onion, bell pepper and garlic. Cook for 3 minutes. Add mushrooms, basil, oregano and pepper. Reduce heat to low and cook, covered, for 5 minutes. Stir in pinto beans.

Mix half of the mozzarella cheese with the second addition of Parmesan cheese in a small bowl; sprinkle on crust. Reserve remaining ½ mozzarella. Pour the bean mixture (above) on top. Spread tomato sauce evenly over bean mixture and sprinkle with remaining mozzarella cheese.

Bake for 25 to 30 minutes or until mixture is bubbly and cheese is melted.

I think next time I will use an 8x8 pan instead of the 9x13. I think the 9x13 pan was just too big; the cornmeal crust was too thin for my liking. I also thought this was a tad bland, so next time I'll try to jazz up the spices a bit. But it was still a decent meal, and with a little tinkering I think it could be great.

Polenta

I didn't try polenta until fairly recently. I have seen a few chefs cook with it on television, and I have also seen it mentioned on the WeightWatcher message boards several times. So I bought a tube and tried it out.

I wasn't exactly sure what to expect, but I really enjoyed it. I took a tube of polenta and sliced it thinly. I then sprayed a small frying pan with a nonfat cooking spray and cooked the slices until brown on each side. These slices are delicious with salsa, or they are just fine on their own. The husband really likes polenta "burgers". He usually just puts a few slices on a hamburger bun and then tops it with cheese and salsa.

The pre-made tubes come in several different flavors. I have tried the sun-dried tomato flavor, and the plain. I liked both of them very much, and look forward to trying others.

So if you are looking for a low point and filling snack, or a quick meal, you should definitely consider some polenta. For two 1/2 inch slices it is only one point, and I usually prefer slice them even thinner into four 1/4 inch slices.

Menu (7/218/06)

Menu time again! Here is the latest:

Sun: Pasta with marinara sauce
Mon: 3 bean tacos with steamed mixed veggies
tugs: Chicken Kabobs
Wed: Tuna Paninis with steamed cauliflower
Thurs: Crustless Supreme Pizza
Fri: Fend for Selves
Sat: Thai Turkey Burgers with grilled tomatoes

Sun:Roasted Vegetable Pasta
Mon: Tuna patties, steamed broccoli, cooked carrots
tugs: Dirty Rice
Wed: Stuffed Peppers
Thurs: Lemon & Herb Salmon Packets
Fri: Fend for Selves
Sat: Hot dogs with pork and beans

Italian Chicken Pepper Skillet

I found this recipe from the Apples for Health website. I thought it sounded pretty easy to make, and it didn't require a million ingredients.

Italian Chicken Pepper Skillet (4 servings at 4 points a piece)

Ingredients:

1 pound boneless, skinless chicken breasts (4 half breasts)
3/4 teaspoon McCormick Italian Seasoning
1/4 teaspoon McCormick Ground Black Pepper
3 teaspoons olive oil, divided
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/4 teaspoon McCormick Garlic Powder
3 tablespoons balsamic or red wine vinegar
2 teaspoons honey

Instructions:

Place chicken breast between 2 pieces of wax paper or plastic wrap and pound to 1/2-inch thickness. Sprinkle on both sides with Italian Seasoning and Pepper.

Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add chicken breast and cook 4 minutes on each side or until no longer pink in center. Remove to serving dish and keep warm.

Heat remaining 1 teaspoon oil in skillet. Add red and green bell peppers and garlic powder. Cook 3 to 4 minutes, stirring constantly, or until bell peppers are tender. Spoon over chicken.

Add vinegar and honey to skillet. Cook 1 minute, stirring constantly. Spoon over chicken and bell peppers.

This dish was very fragrant, but unfortunately I found the taste to be lacking. The husband and I both thought it was pretty bland, and were hoping for much more flavor. I think I will try it again, but try to pack more flavor into the dish and see how that turns out.

Mexican Pizza

I remember when I was younger it was such a treat to get a mexican pizza from taco bell. I loved them so much. Then sadly enough, I moved on to different things and forgot about mexican pizzas all together. For some reason the other day I thought of them again, and decided to try my hand at making a lighter variation.

Mexican Pizza (1 pizza is 4 points)

1 flour tortilla
1/2 cup fat free refried beans
1 tblsp taco sauce
lettuce
1/4 cup fat free shredded cheddar cheese
diced tomatoes

First, spread the refried beans on the tortilla, then drizzle the beans with the taco sauce. Cover with cheese and bake in a 350 degree oven until the pizza is warm and the cheese melted. Finally, top with lettuce and tomato.

I really enjoyed these pizzas. The warm beans and melted cheese were great. I also thought the taco sauce was great with everything as well. I think it might be nice to add some black olives, but I didn't have any on hand this time.

Dump Cake

This is one of the easiest yet tastiest desserts EVER! You don't need a lot of ingredients and it doesn't take hardly any prep time at all.

Dump Cake (12 servings at 4 points a piece)

Ingredients

1- 16 oz bag frozen fruit
1- Box dry cake mix
20 oz Diet Soda

Instructions

Preheat oven to 350. Spray 9X13 pan w/cooking spray. Arrange fruit on bottom of pan. Sprinkle dry cake mix over fruit, breaking up any large clumps. Gently pour soda over the top. DO NOT STIR ANYTHING. Cover w/foil and bake 20 min. Remove foil and continue to bake 25-35 min, until toothpick comes out clean and top is "crusty"

When I made this I used mixed berries, a box of white cake mix, and diet sprite. The husband really liked this a lot and demanded that I make more SOON. I also had one of my neighbor friends over as well and he seemed to really enjoy it. He said "It looks like a dump, but tastes like a dream." If you ever need to take a dessesrt somewhere, I would recommend this one :)

BBQ Chicken Packets

I've seen the commercials for Renyold's Wrap with the packet cooking, and I thought it sounded like a good idea. Easy to do and less mess. So I decided to try some packet cooking for myself.

BBQ Chicken Packets (Serves 3 at 6 points a piece)

Ingredients

3 boneless, skinless chicken breasts
1 1/2 cup broccoli
1 cup carrot, chopped
1 medium bell pepper, chopped
6 Tbsp barbecue sauce
Salt and pepper to taste

Directions

Tear off three good sized sheets of foil. Place a chicken breast in the center of each sheet. Sprinkle each chicken breast with salt and pepper. Divide the vegetables evenly among the packets and place on top of the chicken. Top the chicken and veggies with 2 tblsps each of bbq sauce. Fold the packets creating a pocket, remember to leave room for the steam.

Place the packets on a baking sheet and bake at 400 degrees for 35-40 minutes, until the chicken is no longer pink.

The chicken was really tender and it had great flavoring with the bbq sauce. The veggies were delicious too. But I think next time instead of using broccoli, I will use a mixture of red and yellow bell peppers, and keep the carrots. Enjoy!

Cooked Carrots with Pineapple Glaze

While looking around on the Apples for Health site,I saw this recipe for Cooked Carrots with Pineapple Glaze. I thought that this combination sounded really interesting and I just had to try it.

Cooked Carrots with Pineapple Glaze (Serves 4 at 2 points a piece)

Ingredients:

1 lb carrots, peeled and cut into 1/4 inch slices
2-1/4 cups unsweetened pineapple chunks, drained and juice reserved
1 Tbs. unsalted butter
1 Tbs. lemon juice
1 Tbs. cornstarch

Instructions:

Place carrots in a steamer basket over boiling water. Cover saucepan and steam 6-7 minutes or until almost tender. Drain carrots and return to saucepan. Combine pineapple, butter, lemon juice and salt to taste in a bowl. Add to carrots. Stir and simmer over low heat until mixture is heated throughout. Mix cornstarch with 1 cup reserved pineapple juice. Add juice to carrots and stir constantly until mixture thickens. Serve chilled if desired.

After trying this I'm not sure about the combination of pineapple and carrots. Now, I will admit that my execution was flawed. While at the grocery store I realized that I passed the canned fruit aisle, and sent the husband to get the pineapple. I specifically told him chunk pineapple. He comes back and places the can in the cart, and I didn't even think to look at it (my mistake!). I ended up with crushed pineapple :) The crushed pineapple didn't quite have 1 cup of juice to reserve, but it was close. But the husband seemed to like the dish despite it's problems, so I will definitely try to fix this dish again using chunked pineapple instead of crushed.

Garbanzo Bean Burgers

I'm have always liked bean burgers, so I will probably end up trying a million different bean burger recipes in my lifetime. I found this particular recipe at this site, and I really liked the sound of it because it uses garbanzo beans (aka chick peas). It also had celery and carrots in the mix, which made it even more interesting.

Garbanzo Bean Burgers (6 servings at 2 points a piece)

Ingredients:

2 cups cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped 1/4 small onion, minced
1/4 c whole wheat flour
2 t oil
Salt and pepper to taste

Instructions:

Mix the ingredients (except oil) in a bowl. Form 6 flat patties. Fry in oiled pan over medium-high heat until burgers are golden brown on each side.

I just used a can of garbanzo beans instead of cooking them myself; this saves a lot of time and effort. When forming the patties I had a little bit of difficulty keeping them together, but they turned out ok. They may have been a tad crumbly, but they still tasted delicious. I really like that extra crunch of the carrots and celery. I ate them without a bun and thought they were great that way. The husband ate them on a bun with ketchup and loved them. He said that they reminded him of McDonald's cheeseburgers and fries. I think he may be crazy...but hey, as long as he liked them! They are definitely very tasty, so if you're a fan of bean burgers, I recommend that you try these very soon :)

Southwestern Pasta

I like dishes with a southwest/tex mex flavor. And a lot of the dishes I fix seem to have that theme to them. If it has chili powder or cumin in it, then that dish gets major bonus points. That is probably why I was drawn to this Southwestern Pasta recipe. I honestly don't remember how I accrued this recipe, but it reminded me of a light version of Hamburger Helper, and for that the dish got even more bonus points :)

Southwestern Pasta (6 Servings at 6 points a piece)

Ingredients:
1 cup elbow macaroni
1 lb ground turkey or very lean beef
1/2 cup onion chopped
1/2 cup bell pepper, chopped
2 Tablespoons chili powder
1 teaspoon cumin
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1/2 cup water
1 can green chilies
Salt and pepper to taste
1 cup lf sharp cheddar cheese, shredded

Instructions

Cook macaroni according to package directions. While macaroni is cooking, brown ground turkey/beef. Add onions, peppers and cook until onion is soft. Add canned tomatoes, tomato sauce, water, green chilies, salt and pepper. Bring to a boil and simmer for about 10-15 minutes so flavors can meld. Mix in cooked macaroni and sprinkle cheese on top. Simmer for additional 3-5 minutes until pasta heats through and cheese melts.

I didn't add the full 1/2 cup of water that the recipe called for. Instead I just added a splash of water and thought it was perfect that way. I also omitted the chilies.

I thought this recipe was fantastic, and the husband, our houseguest, and one of the husband's best friends all seemed to enjoy it as well.

Egg Salad

I'm a fan of those creamy mayonnaise based salads. Chicken salad, potato salad, ham salad, turkey salad, macaroni salad, and even egg salad. You quickly learn to avoid these however, when you are watching what you eat. But sometimes that richness and creaminess is just too good to pass up. I've started making my own light version of egg salad. The husband requests it often, and usually ends up eating a good majority of it when I make it. This salad is great on bread or crackers, or event just by itself.

Egg Salad (6 servings at 2 points a piece)

6 eggs
1/4 cup fat-free mayonnaise
1/4 tsp black pepper

Instructions

Boil eggs. Chop eggs, add mayo, and mix together well. Add a little pepper for flavor.

I will occasionally add a splenda packet to give it a little bit of a sweet taste. When my mom used to make egg salad she would always add pickle juice, but I never have pickle juice on hand. So the splenda packet is a good substitute.

Stuffed Red Peppers

I've had stuffed peppers a few times in the past and have liked them, but I often thought they could be really tasty even without the meat. And once I started watching what I ate, I realized that omitting the meat could reduce the calories. So here is my take on stuffed peppers.

Stuffed Red Peppers (4 servings at 3 points a piece)

Ingredients

4 Red Bell Peppers
2 cups Minute Rice
2 cups fat-free chicken broth
1/2 tblsp cumin
1/2 tsp salt
1/2 tsp pepper
1 can (15 1/2 oz) diced tomatoes
1/4 cup part-skim mozzarella cheese

Directions

Cut the peppers in half and spray each half with cooking spray. Grill the peppers until softened. While the peppers are grilling, cook your minute rice in the 2 cups of chicken broth. Once the rice is cooked, stir in the diced tomatoes, cumin, salt, and pepper. Stuff each half of the peppers with 1/4 cup of the rice mixture. Top with a little bit of the mozzarella cheese and broil until the cheese is melted.

Not only is this meal low points, it is also really quick. I know that traditionally you bake the peppers first, and that can take quite a while. I also like using the red peppers instead of green because they are a little sweet. And it's not as common to see a stuffed red pepper :)

Lemon Pepper Tilapia

This is a really quick and easy way to make fish, even for those skeptics out there who say that fish should only be fried and battered (the husband used to be one of those). I'm able to get the fish golden brown and a little crispy on the edges making it this way and it's delicious. I've made this for dinner guests too and they've always enjoyed it very much.

Lemon Pepper Tilapia (4 servings at 3 points a piece)

12 oz Tilapia fillets
McCormick's Lemon Pepper Seasoning
3 teaspoons olive oil

Sprinkle a little bit of the lemon pepper seasoning on each side of the fish to your liking. In a medium pan, heat the olive oil on medium heat and then add the fish. Cook until each side is golden brown, about 3-4 minutes on each side.

Menu (7/6/06)

The new menu is:

Sun: Egg Salad Sandwiches
Mon: Southwestern Pasta
Tues: leftovers
Wed: Garbanzo bean burgers with pineapple glazed carrots
Thurs: BBQ Chicken Packets
Fri: Fend for selves
Sat: Build your own baked potatoes and salads

Sun: Mexican Pizzas
Mon: Italian Chicken and Peppers
Tues: Bean pie with cornmeal crust
Wed: Orange Roughy and broccoli with feta
Thurs: Tex Mex Turkey Oven Sandwiches
Fri: Fend for selves
Sat: Pasta with marinara sauce

As always, if there is a particular recipe you are interested, please let me know. Also, if you find any recipes that you want me to try, send them on over and I'll see what I can do :)

Haystacks

This classic WeightWatchers recipe has to be one of the easiest desserts to make...ever. It also happens to be one of the tastiest desserts ever. The husband requests this one fairly often. I like to keep the ingredients on hand so I can make these whenever I'm feeling the need for something chocolatey and sweet.

Haystacks (6 servings at 1 point a piece)

Ingredients:

1 Cup Fiber One Cereal
3 Tb (1.5 oz) of Nestle Milk Chocolate Morsels
1 Tablespoon Reduced Fat Peanut Butter, smooth or chunky

Directions:

Melt the chocolate and peanut butter in a saucepan or in the microwave. Stir and mix in the Fiber One until the cereal is evenly coated. Scoop 6 evenly sized haystacks onto a plate. Refrigerate for 30 minutes.

Nutritional Info: (per serving) 70.5 calories, 3 g. fat, 3 g. fiber

Fourth of July Bonus Post

The husband and I got invited to a cookout, and I just wanted to share what I'm bringing. I made the mixed berry trifle again, and this time I was able to get raspberries. I even saved a few berries and topped the trifle with them. It looked really pretty.

Happy Fourth!

Summer Vegetable Curry

Happy Fourth of July everyone!

I mainly picked this recipe today because it had summer in the name, but I think it would be a good winter dish as well.


Summer Vegetable Curry (4 servings at 3 points a piece)
(from WeightWatchers.com)

Ingredients

1 sprays cooking spray
1 large onion, finely chopped
2 medium garlic cloves, crushed
1 piece ginger root, 1 inch, peeled and finely chopped
2 Tbsp curry powder, or to taste
1 pound Butternut squash, chopped
1 small head cauliflower, broken into florets
1 medium zucchini, sliced
1 medium sweet red pepper(s), chopped
1/4 pound uncooked string beans, chopped
3 1/2 cup canned tomatoes, chopped
1 cube vegetable bouillon cube, dissolved in 2 cups hot water
2 Tbsp cilantro, leaves and stalks, roughly chopped (about a handful)
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste

Instructions

Coat a large saucepan with cooking spray. Heat over medium-high heat. Saute onion, garlic and ginger until softened, but not browned, about 3 to 4 minutes. Add curry powder and stir well. Add vegetables, canned tomatoes, broth and 1 1/2 tablespoons of cilantro; stir and heat until boiling. Reduce heat and simmer, covered, until vegetables are tender, about for 45 minutes.

Season to taste and garnish with remaining cilantro.

Cook's tips: Garnish each serving with 2 tablespoons of plain fat-free yogurt mixed with chopped fresh mint. You can also add cooked brown rice or a can of chick peas to the curry if desired (keep track of any added POINTS values).

Being in good ol' West Virginia, the store's butternut squashes were in poor shape. So instead I just used regular yellow squash. I really enjoyed this dish, it had a really nice curry taste to it, and it makes you feel good for eating your vegetables. I didn't try the extra yogurt garnish mentioned, but it definitely sounds tasty!

Family Coffee Cake

I wanted to make a cake the other day, and I wanted it to be something new, so I hit up WeightWatchers.com to see what I could find. After looking around for a while, I came across this coffee cake recipe which makes a delicious snack whether you're a coffee drinker or not.

WeightWatchers' Family Coffee Cake
(16 servings, 3 points a piece)

1 spray of cooking spray
2 cups unsweetened applesauce
1 cup sugar
1/2 cup fat-free egg substitute
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp table salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1 cup fat-free whipped topping

Preheat oven to 350ºF and coat a bundt pan with cooking spray. Combine applesauce, sugar and egg substitute in a bowl, and mix with an electric mixer until thoroughly combined. Combine flour, baking powder, salt, and spices in a medium bowl. Add flour mixture to applesauce mixture in three additions, and mix until completely incorporated. Pour batter into pan (batter will only come partly up pan) and bake until golden brown, about 45 to 50 minutes. Slice into 16 pieces and serve each slice with 1 tablespoon of whipped topping.

While baking the cake, the house smelled wonderful from the spices. The cake turned out great, and like I said, made a great snack with or without coffee.