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Recipes
Grilled Chicken with Black Bean and Mango salsa
By sheilaolim
Servings: 4 • Size: 3 oz chicken, 2/3 cup salsa • Old Pts: 5 • WW Points+: 6 pt Calories: 261 • Fat: 6 g ...
- For the Black Bean Mango Salsa (makes about 2 1/2 cups):
- 16 oz (2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise
- salt and fresh cracked pepper, to taste
- 3 cloves minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- juice of 1 lime
- 1/4 cup red onion, chopped
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- salt, to taste
- 1 cup black beans, rinsed and drained
- 1 ripe mango, peeled and diced
- 1/4 cup fresh cilantro, minced
- 1 jalapeño, chopped (keep seeds if you want it spicy)
Posole - Slow cooker
By sheilaolim
“Traditional Mexican Posole is served with shredded cabbage, lime wedges, avocado, onion, cilantro, and, of cours...
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
Grilled Pork Salad
By sheilaolim
Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive
- 1/2 cup pecans
- 2 teaspoons canola oil
- 1 teaspoon salt, divided
- Dash of sugar
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon freshly ground black pepper, divided
- 1 (1-pound) pork tenderloin, trimmed
- Cooking spray
- 5 cups chopped escarole
- 1 1/3 cups thinly diagonally sliced celery
- 2 cups thinly sliced red Bartlett or Comice pear (about 2)
Eggplant Parmigiana
By sheilaolim
We slimmed down this fattening favorite
- 1 spray(s) cooking spray
- 1/3 cup(s) seasoned bread crumbs, Italian-style
- 1 Tbsp grated Parmesan cheese
- 1 tsp italian seasoning
- 1/4 tsp garlic powder
- 1 medium raw eggplant
- 2 large egg white(s), lightly beaten
- 1 1/2 cup(s) canned tomato sauce
- 1/2 cup(s) part-skim mozzarella cheese, shredded (shredded)
Seared Steak with Tomato and Blue Cheese Salad
By sheilaolim
Serves 4 (serving size: about 3 ounces steak, 1/2 cup tomato salad, and 1 tablespoon cheese) Nutritional Informati...
- 1 (16-ounce) flank steak, trimmed $
- 4 teaspoons olive oil, divided $
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided $
- 1 1/2 teaspoons white wine vinegar
- 1/4 cup finely chopped red onion
- 1 pint grape tomatoes, quartered $
- 1 ounce crumbled blue cheese (about 1/4 cup) $
Chicken Enchilada Casserole
By sheilaolim
Progresso® light soup provides a simple addition to this tasty chicken casserole dinner
- 1 boneless skinless chicken breast, cut into thin bite-size strips
- 1/2 medium red bell pepper, finely chopped
- 1/4 teaspoon ground cumin
- 1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup
- 1/4 cup uncooked instant brown rice
- 1 oz fat-free cream cheese, cut into cubes
- 3 tablespoons Old El Paso® fat-free refried beans (from 16-oz can)
- 4 corn tortillas (6 inch)
- 1/3 cup shredded reduced-fat mild Cheddar cheese
Crab Bisque With Avocado, Tomato & Corn Relish
By sheilaolim
Calories 230 Fat 7 g Saturated fat 1 g Cholesterol 35 mg Carbohydrates 23 g Dietary fiber 4 g Protein 16 g Sodium 4
- 1 small avocado, finely diced
- 1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
- 1 medium tomato, seeded and finely diced
- 1 tablespoon lime juice
- 3/4 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 cup fresh corn kernels, or frozen, thawed; about 1 large ear
- 1 cup onion, chopped
- 1 cup yellow bell pepper, diced
- 1 1/2 cups peeled russet potato, diced
- 3/4 teaspoon sweet or hot smoked paprika, plus more for garnish
- 1 cup dry sherry
- 2 cups seafood stock, or broth or reduced-sodium chicken broth
- 2 cups low-fat milk
- 12 ounces crabmeat, drained if necessary
- freshly ground pepper, to taste
White Bean-Rajas Soup
By sheilaolim
Sautéed onions, poblano chiles, and bell peppers form the foundation for this flavorful 30-minute soup
- Cooking spray
- 2 cups chopped white onion
- 2 cups chopped seeded poblano chile
- 1 cup chopped red bell pepper
- 4 garlic cloves, minced
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 2 (15-ounce) cans navy beans, rinsed and drained
- 1/4 cup fresh lime juice
- 2 tablespoons ground cumin
- 1 cup (4 ounces) shredded queso chihuahua or Monterey Jack cheese
- 2 1/2 tablespoons reduced-fat sour cream
Butternut Stuffed Turkey Tenderloin with Cranberries and Pecans (Skinny)
By sheilaolim
Servings: 4 • Size: 2 slices • Old Points: 4 pts • Points+: 5 pts Calories: 221 • Fat: 6 g • Carb: 20 g â
- 2 boneless turkey tenderloins (1 lb total)
- 1 tsp kosher salt (diamond crystal)
- 1/2 tbsp light olive oil
- 1/3 cup chopped shallots
- 2 cloves garlic, chopped
- 1 1/4 cups (6 oz) diced butternut squash, 1/2-inch dice
- 1/2 cup fresh cranberries
- 2 tbsp pure maple syrup
- 1 cup baby kale or spinach
- 3 sage leaves, chopped
- 2 tbsp chopped pecans
- 1/4 tsp crushed black pepper
- 6 to 8 pieces cooking twine
- cooking spray
Ginger Chicken Saute
By sheilaolim
Nutrition Facts Calories 180 % Calories From Fat 33
- 1 clove garlic, crushed
- 2 tbsp soy sauce
- 4 boneless, skinless chicken breast halves
- 1/4 tsp Asian sesame oil
- 1 tbsp ginger, minced
- 1 tbsp peanut oil