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Recipes
Gazpacho
By Scout0421
Remove the seeds from the tomatoes and cut into 1-inch pieces
- For the croutons:
- 2 lb ripe tomatoes
- 2 large cloves garlic, chopped
- 1 cup seeded canned plum tomatoes w/ juice
- 1/2 cup seeded & chopped english cucumber, plus 1/4 for garnish
- 1/2 cup chopped red onion, plus 2 tbsp for garnish
- 1 small red bell pepper, seeded & chopped
- 2 slices day-old country white bread, crusts removed, torn into 1-inch pieces
- 1 tbsp red wine vinegar
- 2 tsp EVOO
- dash of hot pepper sauce
- sea salt & fresh ground black pepper
- 1 slice day-old country-white bread, crusts removed
- 2 tsp olive oil
Fontal Polenta with Mushroom Sauté
By Scout0421
Calories:377 Fat:18g (sat 7
- 2 tablespoons olive oil
- 2 (4-ounce) packages exotic mushroom blend, chopped
- 1 (8-ounce) package presliced cremini mushrooms
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh oregano
- 3 garlic cloves, chopped
- 1/3 cup organic vegetable broth
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups 2% reduced-fat milk
- 1 1/2 cups organic vegetable broth
- 3/4 cup instant polenta
- 1 cup (4 ounces) shredded fontal or fontina cheese, divided
- 1/4 teaspoon salt
BBQ Meatballs
By Scout0421
WW Core Points: 1 per serving
- For the Meatballs:
- 1 1/2 lb ground beef or ground turkey
- 3/4 cups Oats
- 1 cup skim milk
- 3 tbsp finely minced onion
- 1 1/2 tsp salt
- ground black pepper
- For Cooking the Meatballs:
- 1 cup cornmeal
- 5 sprays olive oil
- For Sauce:
- 1 cup ketchup
- 2 tbsp sugar
- 3 tbsp vinegar
- 2 tbsp worcestershire
- 4 tbsp onion
- 1 dash tabasco
Saffron Rice Pilaf
By Scout0421
In a small, dry frying pan over med-high heat, toast the saffron threads, stirring constantly or shaking the pan, u...
- 1/8 tsp saffron threads
- 3 tbsp evoo
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups long-grain white rice
- 2 cinnamon sticks
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- 3 cups chicken stock
- 4 cups peeled, seeded, and diced butternut squash
- 2 tbsp minced preserved lemon
- 1/3 cup chopped pistachios
- 1/4 cup chopped fresh mint
- 3 tbsp dried currants
Smoky Slow Cooker Chili
By Scout0421
Calories: 354 per serving
- Cooking spray
- 1 pound ground pork
- 1 pound boneless pork shoulder, cut into 1/2-inch pieces
- 3 cups chopped onion
- 1 3/4 cups chopped green bell pepper
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup lager-style beer (such as Budweiser)
- 1/2 teaspoon salt, divided
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 3/4 teaspoon freshly ground black pepper
- 6 tomatillos, quartered
- 2 bay leaves
- 2 (14 1/2-ounce) cans plum tomatoes, undrained and chopped
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (7 3/4-ounce) can Mexican hot-style tomato sauce (such as El Paso)
- 1 smoked ham hock (about 8 ounces)
- 1 1/2 tablespoons sugar
- 1/2 cup finely chopped cilantro
- 1/2 cup finely chopped green onions
- 1/2 cup (2 ounces) crumbled queso fresco
- 8 lime wedges
Asparagus and White Bean Salad
By Scout0421
WW Core Points: 3
- 1 lb asparagus, cut on an angle in 1-inch pieces
- 1 tbsp extra virgin olive oil
- 2 tsp lemon juice
- 1 tsp chopped mint
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 cup canned white beans, drained and rinsed
- 1/2 cup crumbled feta
- 1/2 cup thinly sliced radishes
- 2 tbsp thinly sliced scallions
Deconstructed Lasagna
By Scout0421
Nutrients per 1 1/2 cup-serving: Calories: 420, Total Fat: 8 g, Sat
- 1 lb extra-lean ground beef
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, diced
- 2 cups eggplant, unpeeled and cubed
- 1/4 cup carrots, peeled and diced
- 1 cup no-salted-added tomato sauce, divided
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- 1 cup fresh spinach, chopped
- 1 1/2 cups whole-wheat fusilli pasta
- 1 cup whole-wheat elbow macaroni
- 1 cup part-skim ricotta cheese
- 1/2 cup tomato, diced
- 10 fresh basil leaves, torn
- 1 tsp extra-virgin olive oil
- 1/2 cup part-skim mozzarella, shredded
- Additional basil leaves, as garnish
Polenta Casserole with Mushrooms, Tomatoes, and Ricotta
By Scout0421
Preheat oven to 400°. Heat 1 teaspoon oil in a 10-inch cast-iron skillet over medium-high heat
- 2 teaspoons olive oil, divided
- 2 cups chopped onion
- 3 cups coarsely chopped cremini mushrooms (12 ounces)
- 1 1/2 teaspoons salt, divided
- 2 garlic cloves, chopped
- 1/3 cup dry red wine
- 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups water
- 1 cup instant polenta (such as Contadina)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon black pepper, divided
- 1/2 cup part-skim ricotta cheese
- 1 1/2 teaspoons butter, cut into small pieces
Chicken Biriyani
By Scout0421
Calories:435 (26% from fat) Fat:12
- 3 cups water
- 2 teaspoons salt, divided
- 1/4 teaspoon saffron threads, crushed
- 1 1/2 cups uncooked basmati rice
- 1 (3-inch) cinnamon stick
- 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, minced
- 2 serrano chiles, seeded and minced
- 1 cup plain whole-milk yogurt
- 1/2 cup golden raisins
- 1/2 cup chopped dry-roasted cashews
- 1/4 cup fresh cilantro
Lentil Chili
By Scout0421
Per serving : 120 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 180mg sodium, 21g total c
- 8 cups low-sodium vegetable broth, divided
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, finely chopped
- 4 teaspoons salt-free chili powder
- 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
- 2 (15-ounce) cans no-salt-added diced tomatoes
- 1/4 cup chopped cilantro