1 lb of extra lean ground beef
2 tbsp worchester sauce
1 tbsp dried onion
1 pkg of sara lee whole grain buns (or sl whole grain white buns)
1 pkg of Alexia brand frozen yukon gold french fries
(most grocery stores carry this brand Target and Harmons for sure do)
cook french fries as directed on package in oven.
prepare ground beef like your family likes it (we like to mix worchester sauce and dried onion in ours) Grill hamburgers and serve with your favorite toppings. Pretty simple, but a healthier version!
Thursday, July 17, 2008
Yummy Quick Homeade Pizza
1/2 package dry yeast
1/8 cup warm water
1/2 cup all purpose white flour
3/4 c to 1 cups wheat flour
1/2 tsp salt
1 tbsp olive oil
1 tbsp honey
1/3 cup cold water
Makes enough for one round pizza crust
Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl combine four, salt, olive oil, honey and cold water. Add yeast mixture and knead for about 5 minutes. Place in bowl sprayed with pam and drizzle a small amount of olive oil on top of dough. Cover with plastic and let raise about 1/2-1 hr. Pre-heat oven to 450 degrees.
Roll and shape dough on a floured surface into a round shape about 1/4 inch thick. Spread your favorite spaghetti sauce (tastes better than pizza sauce) over top, sprinkle with part-skim mozzarella cheese and favorite toppings.
When I make this for my family I do 1/2 for the kids (add a little cheddar with the mozzarella) and half for my husband and I (lighter on the cheese, heavy on veggie toppings)
1/8 cup warm water
1/2 cup all purpose white flour
3/4 c to 1 cups wheat flour
1/2 tsp salt
1 tbsp olive oil
1 tbsp honey
1/3 cup cold water
Makes enough for one round pizza crust
Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl combine four, salt, olive oil, honey and cold water. Add yeast mixture and knead for about 5 minutes. Place in bowl sprayed with pam and drizzle a small amount of olive oil on top of dough. Cover with plastic and let raise about 1/2-1 hr. Pre-heat oven to 450 degrees.
Roll and shape dough on a floured surface into a round shape about 1/4 inch thick. Spread your favorite spaghetti sauce (tastes better than pizza sauce) over top, sprinkle with part-skim mozzarella cheese and favorite toppings.
When I make this for my family I do 1/2 for the kids (add a little cheddar with the mozzarella) and half for my husband and I (lighter on the cheese, heavy on veggie toppings)
Sun-Dried Tomato Chicken
1 T butter
*Made this last night and it was SO good & easy!
1 pressed garlic clove
1 T flour
¾ c chicken broth
½ c land o lakes fat free half & half
2 T Sun-dried tomato slivers in oil
1 T oi from sun dried tomato jar
¼ t dried thyme
¼ t salt
¼ t crushed red pepper flakes
4 boneless, skinless chicken breasts (5 oz) OR chicken tenders OR cut chicken into smaller bite-sized pieces
1.Heat sun dried tomato oil in skillet. Sauté chicken in oil, until browned and cooked through. Transfer to plate.2.Melt butter in large skillet. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and let slightly thicken.3.Add chicken back to heat. Serve over favorite pasta.
*Made this last night and it was SO good & easy!
1 pressed garlic clove
1 T flour
¾ c chicken broth
½ c land o lakes fat free half & half
2 T Sun-dried tomato slivers in oil
1 T oi from sun dried tomato jar
¼ t dried thyme
¼ t salt
¼ t crushed red pepper flakes
4 boneless, skinless chicken breasts (5 oz) OR chicken tenders OR cut chicken into smaller bite-sized pieces
1.Heat sun dried tomato oil in skillet. Sauté chicken in oil, until browned and cooked through. Transfer to plate.2.Melt butter in large skillet. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in broth, cream, tomatoes, thyme, salt and pepper flakes. Bring to a boil and let slightly thicken.3.Add chicken back to heat. Serve over favorite pasta.
Lemon Chicken
2-5 Chicken Breasts
salt and pepper to taste
2 T lemon juice
1 Cup Land O Lakes Fat Free Half & Half
Parmesan Cheese
Brown chicken in small amount of olive oil. Add salt andpepper. Place chicken in a 9X13 baking dish. Pour lemon juice and cream over chicken. Sprinkle with parmesan cheese. Bake in pre-heated oven for 30minutes at 350 degrees.
Serve with wheat pasta or rice
salt and pepper to taste
2 T lemon juice
1 Cup Land O Lakes Fat Free Half & Half
Parmesan Cheese
Brown chicken in small amount of olive oil. Add salt andpepper. Place chicken in a 9X13 baking dish. Pour lemon juice and cream over chicken. Sprinkle with parmesan cheese. Bake in pre-heated oven for 30minutes at 350 degrees.
Serve with wheat pasta or rice
Pumpkin Chocolate Chip Cookies
3/4 cup whole-wheat flour
1/4 cup of Splenda for baking (or 1/2 c of reg sugar or reg splenda)
6 tbsp unsweetened applesauce
1/4 cup of pure pumpkin
1/4 cup of fat-free egg subsitute (or 1 egg)
2 tbsp of brown sugar, not packed
3/4 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt
1/4 cup of milk chocolate chips
Directions:
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!
MAKES 8 SERVINGS
Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g
If you just need that buttery taste then subsitute 2 tbsp of Land O Lakes light butter in place of 2 tbsp of the applesauce
1/4 cup of Splenda for baking (or 1/2 c of reg sugar or reg splenda)
6 tbsp unsweetened applesauce
1/4 cup of pure pumpkin
1/4 cup of fat-free egg subsitute (or 1 egg)
2 tbsp of brown sugar, not packed
3/4 tsp vanilla extract
1/4 tsp baking soda
1/8 tsp salt
1/4 cup of milk chocolate chips
Directions:
Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty!
MAKES 8 SERVINGS
Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g
If you just need that buttery taste then subsitute 2 tbsp of Land O Lakes light butter in place of 2 tbsp of the applesauce
Poppy Seed Chicken
4 boneless skinless chicken breasts
container of sour cream light
2 cans of 98% fat free cream of chicken soup
1 pack of wheat ritz crackers
poppy seeds
1/4 cup Land O Lakes Light butter
casserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.
Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake 30 minutes, until crackers are golden brown.
Serve with brown rice and enjoy!
container of sour cream light
2 cans of 98% fat free cream of chicken soup
1 pack of wheat ritz crackers
poppy seeds
1/4 cup Land O Lakes Light butter
casserole dish
Boil chicken breasts until fully done. Mix sour cream and cream of chicken soup together into mixture. Crumble package of crackers into small pieces. Melt half a stick of butter in the microwave.
Preheat oven to 350 degrees.
Chop chicken into large chunks into the casserole dish. Spread sour cream and soup mixuture over chicken, completely covering it. Sprinkle cracker pieces all over the top.
Pour melted butter evenly over crackers. Sprinkle poppy seeds all over.
Bake 30 minutes, until crackers are golden brown.
Serve with brown rice and enjoy!
Chicken Pot Pie
Ingredients
Serves 4
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
Directions
Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
Serves 4
2 bone-in, skin-on chicken breast halves (12 to 14 ounces each)
Coarse salt and ground pepper
3 tablespoons olive oil
4 carrots, sliced 1/4 inch thick
1 medium onion, finely chopped
1/4 teaspoon dried thyme leaves
1/4 cup all-purpose flour
2 1/2 cups low-fat (1%) milk
1 package (10 ounces) frozen peas, thawed
2 tablespoons fresh lemon juice
6 phyllo sheets (each 12 by 17 inches), thawed
Directions
Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
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