Recipes – Page 5

Garlic Stir Fry Sauce

September 25, 2014 Nicole

This is a really great base stir fry recipe! I say base because I changed this recipe up a bit. I did find this recipe to need a bit of a kick and far less sugar. As you can see from the recipe below I did note the changes we made with the sugar. I also think it could really use some kicked up spice. If you like really sweet then I suggest keeping the recipe the way it is, but if you don’t or you like spicy then I suggest lowering the sugar and kicking this recipe up!

I love adding this sauce to some brown rice and veggies for a low calorie lunch or dinner. Steamed veggies, brown rice, and stir fry sauce is a quick and easy meal that is not only delicious but also calorie affordable… and pocket book affordable too!! Enjoy!

Ingredients:

2/3 cup low sodium soy sauce
1/2 cup chicken broth
1/3 cup rice wine
2-3 1/2 tablespoons sugar (3-1/2 was too much for us!)
1 tablespoon sesame oil
1/4 teaspoon white pepper
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons cornstarch
1/4 cup water
1 tbsp. vegetable oil (I used cooking spray to save calories)
1/4 tsp. or more red pepper flakes (we felt like this recipe needed some heat)

Directions:

In a medium bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper
In a separate bowl dissolve the cornstarch in 1/4 cup water
Heat a medium pot over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant.
Add the soy sauce mixture; bring to a boil.
Reduce heat to medium and cook for 1 minute.
Add the cornstarch and water then cook, stirring, until the sauce boils and thickens.

Original Recipe Source

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Recipes

Black-Eyed Pea Okra Etouffee

September 11, 2014 Nicole

I served 1 cup of etouffee with a grilled cheese sandwich

This recipe is fantastic. I love black-eyed peas so I knew I was going to love this recipe but to be honest with you I didn’t think anyone else in my house would love it as much, but I was wrong.

The entire family loved it and as a matter of fact everyone started brain storming ideas on how we could change this recipe up to have different variations of the same recipe. I think everyone came up with some great idea!

I love the simplicity of this recipe topped with the fantastic flavor. It’s easy and quick and better yet delicious, meatless (vegetarian if you use vegetable broth) and it’s inexpensive and hearty! This recipe will make 10 cups!

Ingredients:

1 tablespoon bacon fat
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cups sliced fresh or frozen okra (un-breaded)
5 stalks celery, chopped
2 cups chicken broth
1 cup short grain brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chilies
1 (14.5 ounce) can diced tomatoes
1 teaspoon hot sauce (more or less)
Salt and Pepper to taste

Directions:

Heat the bacon fat in a large saucepan over medium heat, to the pot add rice, onion, pepper, and celery then cook until tender.
Pour in the chicken broth, and mix black-eyed peas with liquid, diced tomatoes and diced tomatoes with green chills, and garlic.
Bring to a boil, reduce heat to low
Simmer 45 minutes, or until rice is tender.
Add more broth if soup is too thick.
Add in hot sauce and salt and pepper

Adapted Original Recipe Source

5-Weight Watchers PointsPlus

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Recipes

Chicken Vegetable Rice

August 28, 2014 Nicole

This is a great recipe that is so easy to make and delicious! I love quick and easy recipes that allow me to control the calorie count. I used to make this all the time! It never had veggies and it was loaded down with cheese. I have taken the same recipe and revamped it but I think I made it better! I love cheese but my body and hips do not appreciate it at all.

I can’t wait to make this recipe again because it’s so easy and great and I love that its figure friendly! I highly recommend that you add as many vegetables as possible!

Ingredients:

1 box Zatarain’s Yellow Rice Mix
1 can cream of poblano soup
2 stalks celery finely chopped
1 onion chopped
1 cup carrots well chopped
2 cloves garlic minced
1 cup frozen or canned corn
8 ounces cooked chicken breast diced

Directions:

To a dutch oven add celery, onions, carrots, and garlic cook until the vegetables are tender then add rice mix, corn, and 3-1/2 cups water to the pot.
Bring to a boil then lower the temperature to medium.
Cook covered for 25 minutes then add diced chicken, and soup.
Cook for another 5 minutes or until heated through.

Serves 5

Recipes

Spinach Greek Yogurt Dip

August 26, 2014 Nicole

This recipe is a copycat version of Trader Joe’s Spinach & Kale Greek Yogurt Dip. Personally I think it’s even better. I think the Trader Joe’s dip is great but I think it’s slightly lacking in flavor. I thought it could be improved upon and I think I did it.

I found this awesome copycat recipe and although I don’t think it’s quite Trader Joe’s recipe I think it’s better than their recipe, but I also think it was lacking in flavor also. I made a few changes to the original recipe by adding a few additional spices and increasing the salt. I don’t recommend that you add additional salt until you have allowed the dip to hang out in the refrigerator for at least 24 hours. You need a lot of time for the vegetables in this recipe to get happy. It really does take everything coming together to make this recipe awesome.

I love this recipe! It’s fantastic and something that I will have in the refrigerator at all times. It’s low in calories and low in Weight Watchers points if you are interesting. It’s just fantastic!

If you are making this for an event you are going to want to make sure that you make this recipe a day or two ahead of time. It’s just sooo good!!

Ingredients:

1 (16 ounce) container fat free Greek yogurt
3 tablespoons mayonnaise (full fat)
1 tablespoon honey
1 small box finely chopped spinach (frozen)
4 scallions, finely chopped
⅓ Cup water chestnuts, finely minced
⅓ Cup green bell pepper, finely minced
⅓ Cup carrot, finely minced
3 small cloves garlic, finely minced
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon paprika
½ tablespoon dried minced onion
½ teaspoon garlic powder
½ teaspoon dill weed
¼ teaspoon freshly ground black pepper

Directions:

This recipe must be made at least 24 hours before you need it!!
Defrost frozen spinach then squeeze until all the liquid is gone from the spinach. The spinach must be completely squeezed dry. This will help to prevent the dip from being watered down.
Cut the spinach into small pieces the finer the better.
Mix all the ingredients together until well combined.
Allow the dip to refrigerate overnight.

Original Recipe Source

1 Weight Watchers PointsPlus

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Recipes

Easy Greek Yogurt Ranch Vegetable Dip

August 23, 2014 Nicole

This recipe is quick and easy and delicious. I love that it’s low in calories and low in Weight Watchers Points if you are interested. I love how easy it is and I love how fast you can make it up.

I recommend that you refrigerate the dip at least 24 hours to allow all the flavors to come together. Obviously you can use sour cream you just have to be prepared for the calories that come with using sour cream. It might be worth it because it’s a

delicious and easy dip.

You can serve it with vegetables, chips, crackers or anything else you want to use.

Ingredients: