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Recipes
Holiday Lettuce Salad
By sheilaolim
Nutritional Facts 1 cup equals 144 calories, 8 g fat (2 g saturated fat), 7 mg cholesterol, 134 mg sodium, 17 g c
- 10 cups torn romaine
- 2 medium red apples, cubed
- 2 medium pears, cubed
- 1 cup (4 ounces) shredded Swiss cheese
- 1/2 cup dried cranberries
- 6 tablespoons lemon juice
- 3 tablespoons canola oil
- 3 tablespoons light corn syrup
- 1-1/2 teaspoons grated onion
- 1-1/2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup chopped lightly salted cashews
Creamy Stove-Top Macaroni and Cheese
By sheilaolim
Creamy macaroni and cheese is a recipe for comfort, while mustard, garlic, and Worcestershire sauce add some zip
- 4 cups uncooked medium elbow macaroni
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cups fat-free milk
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon bottled minced garlic
- 1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese
Lowfat Creamy Blue Cheese Dressing - Skinnytaste
By sheilaolim
Servings: 8 • Serving Size: 2 tablespoons • Old Points: 1 pt • Points+: 1 pt Calories: 46
- 1/2 cup crumbled blue cheese
- 6 oz fat free Greek yogurt
- 1 tbsp light mayonnaise
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- 1/8 teaspoon garlic powder
- salt and freshly ground black pepper
Hearty Macaroni Stew
By sheilaolim
Cut the steaks and bell peppers into 1-inch pieces
- 1 1/2 pounds cube steaks
- 3 green bell peppers
- 2 tablespoons vegetable oil
- 4 1/2 cups water
- 1 envelope spaghetti sauce mix
- 1 clove garlic, minced
- 1 cup elbow macaroni
- 1 (6-ounce) can tomato paste
- 2 (2 1/4-ounce) cans diced black olives, drained
- 1/2 cup grated Parmesan cheese, divided
Garlic Chicken
By sheilaolim
The garlic becomes creamy and mellows as it cooks
- 1/2 cup fat-free, lower-sodium chicken broth
- 3 tablespoons dry white wine
- 2 tablespoon
- 1 1/2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 40 garlic cloves, peeled (about 4 whole heads)
- 2 teaspoons fresh thyme leaves
- 4 teaspoons chopped fresh parsley (optional)
Slow Cooked Jerk Pork with Caribbean Salsa
By sheilaolim
Servings: 10 • Size: 3 oz pork, 1/3 cup salsa • Old Pts: 6 pts • WW Pts+: 7 pts Calories: 265 • Fat: 15 g ...
- Ingredients:
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
- 1/2 tsp coarse salt
- 1 lime, squeezed
- 1/2 cup fresh orange juice
- For the Caribbean salsa:
- 1 haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 1/2 tbsp chopped red onion
- 1-2 tbsp chopped fresh cilantro
- 2-3 tbsp fresh lime juice
- salt and pepper, to taste
Key Lime Grilled Shrimp
By sheilaolim
Refreshing Key lime juice brightens the flavor of grilled shrimp
- No-Stick Grilling Marinade:
- 36 large shrimp, peeled and deveined
- 1/2 cup No-Stick Grilling Marinade
- 2 tablespoons honey
- 1 teaspoon Key lime zest
- Pecan-spiked Rice (see recipe in Great Sides)
- Key Lime Beurre Blanc
- 1 egg yolk
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon ground red pepper
- Place first 3 ingredients in a blender; process until smooth. With blender on, add oils in a slow, steady stream until blended. Add seasoned salt and remaining ingredients; process until smooth. Cover and store in refrigerator.
- Key Lime Beurre Blanc:
- 1/3 cup white wine
- 3 tablespoons fresh Key lime juice
- 2 tablespoons finely chopped shallot
- 2 teaspoons white wine vinegar
- 1/2 teaspoon minced garlic
- 2 tablespoons whipping cream
- 1 cup unsalted butter, chilled and cut into small pieces
- 1/2 teaspoon Key lime zest
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons chopped fresh chives
- Combine first 5 ingredients in a small skillet; cook over medium heat until reduced to 3 tablespoons. Stir in whipping cream, and cook until reduced to 3 tablespoons.
- Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until butter melts. Remove from heat; strain through a metal sieve. Stir in lime zest and salt. Keep warm. Stir in chives just before serving
Maple-Chili Glazed Pork Medallions
By sheilaolim
Pork medallions are quick and easy to prepare, and are particularly tasty with a maple-chili glaze
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground chipotle pepper
- 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
- 2 teaspoons canola oil
- 1/4 cup apple cider
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
White Chicken Chili
By sheilaolim
Nutritional Information Amount per serving Calories: 198 Calories from fat: 19% Fat: 4
- 2 teaspoons canola oil
- 1 1/2 cups chopped onion (about 1 large)
- 3 garlic cloves, minced
- 2 cups fat-free, less-sodium chicken broth
- 5 teaspoons green hot pepper sauce (such as Tabasco)
- 1/2 teaspoon kosher salt
- 1 1/4 pounds skinless, boneless chicken breast halves
- 2 tablespoons stone-ground cornmeal
- 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained 1
- 1/2 cup plain fat-free yogurt
- 2 tablespoons thinly sliced green onions (about 1)
- Lime wedges (optional)
Peanut Noodle Stir-Fry
By sheilaolim
You can add different variations of vegetables to this
- 8 ounces spaghetti
- 3/4 cup chicken broth
- 1/2 cup peanut butter
- 2 tablepspoons soy sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 cup sliced fresh mushrooms
- 1 small carrot, cut into matchstick-size sticks
- 1/2 cup snow peas
- 1/2 small red bell pepper, deseeded and cut into thin strips
- 1/4 cup chopped peanuts
- 1/4 cup chopped green onions (about 4TBSP;medium)