Olive oil in a sprayer (not store bought spray that contains propellant)
4 (4 ounce) trimmed boneless pork loin chops, about 3/4" thick
1 tsp garlic powder
Salt, to taste
Ground black pepper, to taste
8 teaspoons honey teriyaki marinade and sauce (this is not simple teriyaki sauce, B Loser suggests Ken's
Steak House Marinade and Sauce)
4 slices canned pineapple in juice, drained
Preheat the broiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.
Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3 inches from the heat for about 2-4 minutes. (Be sure to leave the oven door open a crack when broiling). Turn the chops and brush or spread 2 teaspoons of teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil for 3-5 minutes longer or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.
Makes 4 servings, WW Points @ 4 pts per chop with 1 slice pineapple
Recipe From the Biggest Loser Family Cookbook pg 160
Wednesday, November 17, 2010
Sunday, November 14, 2010
Honey-Mustard Pork Chops
4 teaspoons honey
1/4 cup dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste
4 (5 ounce) bone-in loin pork chops, 1 inch thick (Nate prefers the boneless pork chops)
To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Remove from heat, Stir in the mustard, vinegar, salt and pepper. Cool to room temperature.
Place the pork chops in a gallon size Zip loc bag, add the marinade, seal the bag, squeezing out the air, turn to coat chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the fridge at least 30 minutes before broiling.
Preheat the broiler. Discard the marinade. Place the chops on a broiler rack (I put mine on a foil-lined cookie sheet) and broil 3-4 inches from the heat until cooked through, @6-7 minutes on each side.
Makes 4 servings, 4 WW points per chop
Recipe from Weight Watchers New Complete Cookbook, 2009, pg.207
1/4 cup dijon mustard
1 teaspoon cider or wine vinegar
1/4 teaspoon salt
Freshly ground black pepper to taste
4 (5 ounce) bone-in loin pork chops, 1 inch thick (Nate prefers the boneless pork chops)
To prepare the marinade, in a small saucepan over low heat, heat the honey until it liquefies. Remove from heat, Stir in the mustard, vinegar, salt and pepper. Cool to room temperature.
Place the pork chops in a gallon size Zip loc bag, add the marinade, seal the bag, squeezing out the air, turn to coat chops. Refrigerate, turning the bag occasionally, at least 8 hours or overnight. Remove the chops from the fridge at least 30 minutes before broiling.
Preheat the broiler. Discard the marinade. Place the chops on a broiler rack (I put mine on a foil-lined cookie sheet) and broil 3-4 inches from the heat until cooked through, @6-7 minutes on each side.
Makes 4 servings, 4 WW points per chop
Recipe from Weight Watchers New Complete Cookbook, 2009, pg.207
Friday, November 12, 2010
Apple Carrot Muffins
1 1/2 cups of all-purpose flour
1 cup sugar
1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups shredded and peeled apples (3 medium Granny Smith green apples)
1 cup shredded carrot (1-2 medium)
Preheat the oven to 350 degrees, Spray 24 muffin cups with nonstick spray or line with paper liners (I prefer the liners)
Whisk together the all-purpose flour, sugar, whole wheat flour, baking soda, cinnamon and salt in a large bowl, set aside.
In another large bowl, whisk together the eggs, applesauce, oil and vanilla. Stir in the apples and carrot; then stir in the flour mixture just until incorporated.
Spoon the batter into the prepared muffin cups, filling them half full. (Easy trick- use a small ice cream scoop to place the batter into the muffin cups)
Bake until a toothpick inserted into the center comes out clean (about 20 -25 minutes) Serve warm.
These muffins freeze really well too! They remind me a bit of carrot cake!
Serving size: 1 muffin = 2 WW points
Recipe from Weight Watchers Magazine Sept/Oct 2005
1 cup sugar
1/2 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 large eggs, beaten
1/2 cup unsweetened applesauce
1/3 cup canola oil
2 teaspoons vanilla extract
1 1/2 cups shredded and peeled apples (3 medium Granny Smith green apples)
1 cup shredded carrot (1-2 medium)
Preheat the oven to 350 degrees, Spray 24 muffin cups with nonstick spray or line with paper liners (I prefer the liners)
Whisk together the all-purpose flour, sugar, whole wheat flour, baking soda, cinnamon and salt in a large bowl, set aside.
In another large bowl, whisk together the eggs, applesauce, oil and vanilla. Stir in the apples and carrot; then stir in the flour mixture just until incorporated.
Spoon the batter into the prepared muffin cups, filling them half full. (Easy trick- use a small ice cream scoop to place the batter into the muffin cups)
Bake until a toothpick inserted into the center comes out clean (about 20 -25 minutes) Serve warm.
These muffins freeze really well too! They remind me a bit of carrot cake!
Serving size: 1 muffin = 2 WW points
Recipe from Weight Watchers Magazine Sept/Oct 2005
Pumpkin Waffles
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg (I used pumpkin spice)
1 large egg, lightly beaten
1/4 cup brown sugar, packed
1 TBS vegetable oil
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/4 cup buttermilk (I used 1 % milk)
Cooking spray
Preheat your waffle iron.
Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
Combine the egg, brown sugar, oil, pumpkin and buttermilk in a medium bowl.
Add pumpkin mixture to flour mixture and stir until well combined.
Coat your waffle iron with cooking spray. Spoon about 1/4 cup of batter per waffle onto hot waffle iron, spreading the batter to the edges. Cook 5 to 7 minutes or until steaming stops, repeat with remaining batter.
Note: In order to keep waffles hot, I preheat my oven to 250 degrees and place the 1st few waffles that come off the iron into a glass baking dish inside the oven until it's time to eat and enjoy!
You may also try using this batter to make pancakes. Nate and I are going to try the waffles again tomorrow morning with some Smucker's Spiced Apple Butter (1 tablesppon = 1 WW point).
Yield @ 4 servings, serving size is 2 waffles, 2 waffles= 4 WW points
Recipe from weightwatchers.com
Nate's Favorite Taco Soup
I made taco soup again tonight and Nate commented that it is his favorite meal, for a 2 point value. It reminds him of his mom's chili.
Taco Soup (Weight Watcher Recipe)
1 pound ground turkey OR ground beef
1 onion- diced (I leave the onion out as Nate thinks onions are evil)
2 cans kidney beans (rinsed)
1 can of corn (drained)
1 can of stewed or diced tomatoes- mexi flavor (do not drain liquid)
1 can of stewed or diced tomatoes- any flavor (do not drain liquid)
1 package of reduced sodium taco seasoning
1 package of powdered ranch dressing mix
1 small can of tomato paste
Brown meat (and onion) and drain... Mix ranch and taco seasoning into meat. While the meat is cooking I open all of the cans and rinse the beans. Place all of the ingredients (beans, corn, tomatoes, and tomato paste) into a large pot and stir. Add the browned meat, including the seasonings to the pot. Cover and let simmer over low to medium for about an hour, stirring occasionally.
(2 pts for 1 cup) Optional: add baked tortilla chips (2 pts for about 20 chips)
Other yummy condiments: avocado, cheese, sour cream
Taco Soup (Weight Watcher Recipe)
1 onion- diced (I leave the onion out as Nate thinks onions are evil)
2 cans kidney beans (rinsed)
1 can of corn (drained)
1 can of stewed or diced tomatoes- mexi flavor (do not drain liquid)
1 can of stewed or diced tomatoes- any flavor (do not drain liquid)
1 package of reduced sodium taco seasoning
1 package of powdered ranch dressing mix
1 small can of tomato paste
Brown meat (and onion) and drain... Mix ranch and taco seasoning into meat. While the meat is cooking I open all of the cans and rinse the beans. Place all of the ingredients (beans, corn, tomatoes, and tomato paste) into a large pot and stir. Add the browned meat, including the seasonings to the pot. Cover and let simmer over low to medium for about an hour, stirring occasionally.
(2 pts for 1 cup) Optional: add baked tortilla chips (2 pts for about 20 chips)
Other yummy condiments: avocado, cheese, sour cream
White Chicken Chili
Recipe by Our Best Bites
I call this a chili, but it's really a soup consistency.
If you want it thicker, just reduce the amount of broth.
I call this a chili, but it's really a soup consistency.
If you want it thicker, just reduce the amount of broth.
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.
*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
(ourbestbites.com)
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.
Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.
*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
(ourbestbites.com)
Weight Watchers Points (@2 pts for 1 cup of chili)
Amy's Comments- This chili is a great meal for a cool, crisp autumn day. Nate's suggestions- Maybe find a way to make this a little less "soupy"; Next time I will try using less chicken broth and/or puree some of the beans to make the chili thicker.
Try it, you'll like it!
Welcome!
Welcome to my cooking and recipe blog! Over the years I have learned alot about nutrition and cooking healthy dishes. Recently I have had fun experimenting with making some of my favorite recipes healthier and trying new recipes that I have found online or from other cookbooks. As I cook for my handsome husband I also look forward to sharing some of our favorite recipes with our friends and family. Enjoy!
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