Sharing Healthy Recipes-5

Today I wanted to share another healthy recipe I have enjoyed. The recipe is delicious, I also had great fun creating a digital recipe card for an ongoing recipe swap over at ScrapBook Elements.
Pumpkin Stew
PREP TIME 10 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 10 Min
INGREDIENTS
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds beef stew meat, cut into 1 inch cubes
• 2 tablespoons vegetable oil
• 2 tablespoons butter or margarine
• 1 large onion, chopped
• 2 cloves garlic cloves, minced
• 3 medium carrots, thinly sliced
• 2 celery ribs, thinly sliced
• 4 cups water
• 1 bay leaf
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried thyme
• 3 cups peeled, cubed pumpkin

DIRECTIONS
1.In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
2.Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Sharing Favorite Healthy Recipes-4

CHILE - CHEESE CASSEROLE
1 1/2 c. lite ricotta cheese
1 c. (4 oz.) shredded reduced-fat Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 c. frozen egg substitute, thawed
1/4 c. green onions, chopped
4 (6 inch) corn tortillas
Vegetable cooking spray
1/4 c. green pepper, chopped
1 clove garlic, minced
2 (16 oz.) cans red kidney beans, drained
1 (14 1/2 oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (8 oz.) can no-salt-added tomato sauce
2 tsp. chili powder
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese
2 tbsp. green onions, chopped
Combine first 5 ingredients in a medium bowl; stir well and set aside. Cut each tortilla into 8 wedges; place on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until crisp. Set aside.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper and garlic; saute until tender. Stir in beans, tomato, tomato sauce, and chili powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Spread half of cheese mixture in a 2-quart casserole coated with cooking spray; arrange 8 tortilla wedges over cheese mixture. Spread half of bean mixture evenly over wedges. Repeat layers with remaining cheese mixture, 8 tortilla wedges and remaining bean mixture. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with Cheddar cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Top with 2 tablespoons green onions. Serve with remaining tortilla wedges. Yield: 8 servings
259 calories  Protein 20.5  Fat 6.8  Carbohydrate 30.5  Fiber  3.8/Cholesterol 22  Sodium 359.
Weight Watcher Points - 6 Points

Sharing More Healthy Recipes-3

Spicy Chicken with Black Beans

POINTS: 8
1 cups uncooked white rice
1 pounds canned tomatoes with green chilies
1 Tbsp olive oil
2 cubes chicken bouillon
1/2 cups onion, chopped
4 oz Kraft Natural Cheese Extra Sharp Cheddar Cheese, shredded
2 cloves garlic cloves, press through garlic press
1 3/4 cups Progresso Black Beans, drained & heated
2 breasts uncooked boneless, skinless chicken breast, cut into bite size pieces
1 bell pepper chopped
Saute Garlic, onion, bell pepper in olive oil, add chicken and cook til no longer pink. in a deep saute skillet Add rice , 3 cups boiling water and bullion cubes. Cook on medium heat until rice is tender approximately 20 minutes. In a serving dish, circle beans around outside edge. Add chicken and rice mixture in the center. Sprinkle with cheddar cheese. Serve.

Sharing More Healthy Recipes-2

I cook ckicken frequently at our home, it is so versatile! Several days ago I prepared this dish for company, some of us were Weight Watchers but everyone was extremely complimentary. I will definately be preparing this dish again.

Lemon Chicken with Broccoli POINTS® Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
An easy weeknight dinner. Great with a side of angel hair pasta, rice or couscous...(I used rice.)
Ingredients
2 Tbsp all-purpose flour
1/2 tsp table salt, divided
1/4 tsp black pepper, freshly ground
12 oz uncooked boneless, skinless chicken breast, thinly sliced
2 tsp olive oil
1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
2 tsp minced garlic
2 1/2 cup(s) broccoli, small florets
2 tsp lemon zest, or more to taste
Tbsp parsley, fresh, chopped
1 Tbsp fresh lemon juice
Instructions
On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.

Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Sharing Favorite Healthy Recipes

My friend Amber was on the lookout for some healthy recipes, ones that are low in fat and calories and it made me think of some favorites of mine. I thought I'd share the next few days on my blog some of my favorites. I bet Amber would love to have you share your favorites as well. Here is my all time favorite. It has a Mexican flavor, is low in fat and calories and it is YUMMY to boot!

 

 Pace Chicken Bake

 16 oz skinless boneless chicken breasts or tenders

2 cans french style green beens (drained)
16 oz. jar pace picante sauce
2 c. shredded cheddar cheese
2 c cooked rice
My fav method to cook rice is... Bring 3 c water & 2 chicken bullion cubes to a boil. Add 1 c rice, cover. Turn heat to med low and cook for 20 minutes, just watch it to make sure water does'nt evaporate away completely...but don't stir. Test for tenderness, if done take off heat and leave covered 5 minutes. Fluff with fork.

 

Spray a 9x13 pan with Pam spray. Preheat oven to 350 degrees. Drain green beans, spread them out in pan.Layer 2 c. rice on top of beans, then chicken pieces. (I like mine cut into bite sized or chicken tenders size). Pour entire jar of salsa on top of dish. Bake at 350 degrees fo 40 minutes. Sprinkle cheese on top and continue baking until cheese is melted, 5-10 minutes. Makes 8 servings. If following weight watchers the points are 7 points per serving.