Serves: 4-6 people
Hands-on time: 35 min
Total time: 45 min
This is one of those recipes that looks complicated because of the number of steps involved, but once you get started it goes pretty quick. Even so, it is a tad longer than 30 minutes but totally worth the extra time! Continue reading “Chicken Piccata (adapted from Cooks Illustrated)”
Substitute leftover chicken sausage for the ground turkey. Chop the cold sausages into small pieces.
Serves: 1 person
Prep Time: 5 min
Cook Time: 5 min
Cleanup Time: 2 min
Total: 12 min
WW Points: 5
This savory high-protein breakfast uses only three basic ingredients — scrambled eggs, spinach, and feta — and whips up in just 10 minutes. It’s perfect with a can of low-sodium V8 and a cup of coffee. Continue reading “Scrambled Eggs with Spinach and Feta”
We have this wonderful Mexican takeout place near our house that has breakfast burritos that are to die for. Unfortunately they pack a punch when it comes to calories. If you prefer the same taste without the guilt, here’s a low calorie breakfast burrito I came up with that I think you’ll really like. Continue reading “Quick Low Calorie Breakfast Burrito”
I found the original recipe in the Wegmans MENU magazine, but made several changes to it to make it not require Wegmans’ prepared ingredients. It was originally named “Slow-Cooked Italian Sausage Agrodolce” and I figured out after the fact that “agrodolce” must mean sweet vegetables. Interestingly the recipe doesn’t use “sweet vegetables” but it does use vegetables and a sweet sauce. It tastes kind of like a German-flavored barbecued sausage.
I know, the flavor sounds weird, but as I sat there eating this concoction I was inspired to state out loud to my husband and guest, “This is damn good.” So there you have it.
Time:
Prep: 30 minutes
Total: 9.5 hours
Ingredients:
1.5 lbs sweet Italian sausage (links)
1 Tbsp EVOO
8 C sliced green cabbage
2 C sliced red onions
3 cloves of garlic, chopped
1/2 C golden raisins (optional)
1-14.5 oz can diced tomatoes
1-6oz can tomato paste
1/2 tsp crushed red pepper
1/2 C red wine vinegar
2 tsp vinegar
2 tsp honey
bread and salad to serve with
1 6-7 Qt slow cooker
Directions:
1. Slice cabbage and onions and add to bottom of slow cooker. Chop garlic and add that to slow cooker also.
2. Combine raisins, tomatoes, tomato paste, crushed red pepper, vinegar, and honey in a bowl. Pour this into the slow cooker over the vegetables and spread it with the back of a large spoon.
3. Heat oil in skillet on medium-high heat. Brown sausage about 5-8 minutes. Place sausage links in the slow cooker on top of everything else.
4. Cook on LOW for 8-9 hours.
5. Serve on plates or in large pasta bowls, along with some crusty bread and a simple salad.
Nutrition:
6 servings
1 serving = 1 sausage and 1/6 of the vegetables and sauce
400 calories per serving
This fantastic low-fat dish is easy to make and is a definite crowd-pleaser. My husband could not get enough of it. We loved it so much we were glad we didn’t have company that night and could save the leftovers for ourselves!
Ingredients:
Directions:
1 Chop the onion, celery, peppers, and saute in vegetable oil over medium-high heat in a large pot. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. In the meantime, peel and chop the garlic and set aside. Scrub the potatoes and cut them into 1/2 to 1 inch pieces.
2 Add the garlic, stir and sauté for a minute or so.
3 Stir in the spices, water, and the potatoes, and cover the pot with a tight lid. Turn the heat down to medium-low and simmer for 20 minutes. The potatoes should be tender.
4 Add the chopped turkey, diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes.
5 Stir in the chopped cilantro and remove from heat.
Serve immediately with a simple cucumber salad or leafy green salad.
Note: The version in the photo has shrimp in it as well as the turkey. I added it because I didn’t have quite a pound of turkey but I think I would have preferred it with just turkey.
