Recipes from Today!

Stuffed Chicken Thighs or Breasts

• 2 tablespoons butter
• 1/2 medium onion, diced
• 1 Granny Smith apple, cored, peeled and diced
• 1 1/2 teaspoon brown sugar
• 1 tablespoon chopped fresh parsley leaves
• 2 slices whole wheat bread, toasted and diced
• Kosher salt and freshly ground black pepper
• 2 pounds boneless and skinless chicken thighs or breasts
• 2 tablespoons canola oil

In a medium skillet over medium-high heat, melt the butter and add the onion and diced apple. Add brown sugar and cook for 2 to 3 minutes, until onion begins to soften, stirring frequently. Add chopped fresh parsley and mix to combine. Remove from heat. Stir in diced bread and season with salt and pepper, to taste. Lay the chicken out flat on a work surface. Cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/4-inch thick. Spoon some of the apple filling into each thigh, making sure not to overstuff so you don't lose the filling while cooking. Roll up each thigh and secure with toothpicks. Cook on outdoor grill or heat 2 tablespoons canola oil in a large skillet over high heat. Generously salt and pepper each side of the chicken. Place chicken in the skillet and cook for 5 minutes on each side. Remove chicken from the pan to a serving platter and let rest for a few minutes before serving.
Grilled Shrimp & Tabbouleh Salad

• 1/2 cup medium or coarsely cracked bulgur
• 1 1/2 cups boiling water or vegetable stock
• 3/4 cup baby arugula leaves (or spinach)
• 2 large green onions, thinly sliced
• 3 tablespoons finely chopped mint leaves (cilantro, or parsley would be good too)
•  1/4 cup fresh lemon or lime juice
• 1 clove garlic, mashed to a paste
• 1/4 cup olive oil
• Salt and freshly ground black pepper

Grilled shrimp, recipe follows Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours. Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves. Grilled shrimp:

• 1/4 cup fresh lemon juice
• 3 tablespoons chopped fresh mint leaves (cilantro, or parsley would be good too)
• 1/4 cup canola oil
• 1/4 teaspoon ground black pepper
• 1 pound shrimp (20 to 24 size), shelled and deveined
• Salt

Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.  
Peanut Butter Pie   Crust:
1 1/2 cup sugar-free cookie crumbs ( I like chocolate cookie crumbs – oreos etc) 2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:
One 8-ounce pkg. reduced-fat cream cheese
1 cup creamy peanut butter
3/4 cup Splenda Granular (I used less)
1 tablespoon vanilla extract
One 12-ounce container (3 cups) frozen whipped topping, thawed (I use cool whip free)
Chopped peanuts, cookie crumbs, or a drizzle of melted chocolate

Stir together cream cheese, peanut butter, Splenda, and vanilla until well mixed. Fold in thawed whipped topping. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top or drizzle with melted chocolate for garnish. Cover tightly and chill overnight   Strawberry Mint Salsa

• 2 pints strawberries
• 8 ounces strawberry puree
• 1 lime, juiced
• 2 leaves fresh mint, julienned

Directions Cut off strawberry tops and cut up. Toss into strawberry puree then add lime juice. Wrap and refrigerate. To serve, spoon salsa on plate and sprinkle with mint.
Grilled Marinated Tofu

• 2 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon ground ginger  (or fresh grated)
• 1/2 teaspoon Splenda
• 1/2 teaspoon red pepper flakes (more or less as desired)
• 2 cloves garlic grated
• 1 (14 ounce) package extra firm tofu, drained

  Slice tofu and drain well on paper towels. Mix all marinade ingredients in a baking dish – add tofu and flip to coat. Let marinate 2 hours – overnight. Pat dry and grill or pan fry   Protein Mashed Potatoes From: Shannon O. ½ bag of potatoes 1 block of fat free cream cheese 1 8oz container of fat free sour cream ¼ - ½ stick of butter Salt/pepper/garlic powder for cooking water  Shredded cheddar cheese or cooked crumbled bacon – optional toppings In a Dutch oven, add tbsp of salt, 1tsp of black pepper and garlic powder and then boil the potatoes until fork tender.  Drain off the water and put the potatoes back in and on the stove.  Then add room temp cream cheese, sour cream and butter and mash away.  Add salt and pepper to taste.  Now the 2^nd part of this is to put it into a baking dish and bake at 350 degrees until it starts to turn golden brown.
Grilled Fruit Salsa 1 medium Pineapple cut into rings 2 Oranges 2 Apples 1 pint Strawberries 1 Tablespoon Lime juice Splenda (to taste) ½ cup Pureed strawberries About 2 Tablespoons chopped Mint or basil ½ teaspoon cinnamon   Grill pineapple rings and apple slices. Let cool. Dice all fruit and mix with pureed strawberries, lime juice, cinnamon, Splenda and mint.   You could also make this into a layered dip with sweetened greek yogurt (think 7 layer Mexican dip)   Serve with cinnamon tortilla chips
Salsa 1 cup chopped onion 2 jalapeno peppers (seeded and diced) 8 whole fresh tomatoes (diced) 1/2 cup minced cilantro Juice of 1 lime 2 Tablespoons olive oil 2 Tablespoons ketchup Salt and pepper to taste Mix all ingredients together in large glass bowl. Let stand covered in refrigerator for 2 hours to meld flavors.   Guacamole 1 large very ripe avocado 1 tablespoon fresh lime juice 2 tablespoons onion (minced) 1 clove garlic - minced salt & pepper  to taste 2 Tablespoons olive oil 2 Tablespoons cilantro - minced Peel and mash avocados. Mix in remaining ingredients.  

Yummy!!!

Thanks for sharing!!!

Here's mine: 

This was originally a weigh****chers recipe with the sour cream and was counted as 3 points.  I calculated this on sparkpeople.com for 8 pieces at 1 piece per serving for our uses. 

Smoked Salmon and Sour Cream Fritatta (or Greek Yogurt)

 

16 oz. fat-free egg substitute                          1 spray olive oil cooking spray                                                                                                                          

½ tsp table salt                                            ½ C fat-free sour cream ( greek yogurt)

4 oz. smoked salmon, diced                             ¼ tsp black pepper

2 TBSP chives, fresh, chopped                       2 TBSP capers, drained

Preheat broiler. Whisk together egg substitute, sour cream(greek yogurt), salt and pepper              in a large bowl; stir in salmon, capers and chives. Coat a large ovenproof skillet  with cooking spray and set pan over medium heat.  When pan is hot, add egg mixture and coo****il mostly set but still runny on the surface, about 5-6 minutes. (Note: using a spatula, frequently lift the mixture from the sides of pan to allow uncooked eggs to run to the bottom.) Place skillet under broiler until golden on top, about 1 to 2 minutes.

Oh and here's the black bean dip that I was telling you about.. Angela originally provided the recipe.

Black Bean Spread with Lime and Cilantro

 

 

Fresh lime juice and cilantro dress up canned black beans for a simple, delicious appetizer. The liquid from one of the cans of beans is used to thin the spread to a nice consistency. Serve with baked tortilla chips, and use any remaining spread in quesadillas or burritos.

  

Yield

2 1/2 cups (serving size: 1/4 cup)

Ingredients

· 3 garlic cloves, peeled

· 1/2 cup chopped fresh cilantro

· 2 tablespoons fresh lime juice

· 1 1/2 tablespoons extra virgin olive oil

· 1/2 teaspoon salt

· 1 (15-ounce) can black beans, rinsed and drained (or black soy beans)

· 1 (15-ounce) can black beans, undrained  

· Cilantro sprig (optional)

Preparation

With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients (through undrained beans), and process until smooth. Garnish with cilantro sprig, if desired.

And here's mine!  (This is my single-serving recipe because I'm the only one in my house who eats it... but the recipe expands EASILY for however many filets you need...)


Tilapia with Cherry-Almond-Balsamic Glaze

1 tilapia filet
5 - 7 frozen dark sweet cherries (no sugar added), cut in half
1/4 C. balsamic vinegar
2 Tbsp diabetisweet brown or white sugar OR splenda granular white
1/4 C. sliced or diced almonds
1/4 C. finely chopped onion (optional - can be cooked at the same time as the fish, then left in the pan as you make the glaze)

Preheat a non-stick skillet, then add the almonds, stirring or tossing until toasted just golden brown (in a regular pan, add a spritz of Pam or olive oil  - not needed in a non-stick pan).  Remove and place on serving dish.

Place tilapia onto the preheated skillet and add a little salt and pepper.  Coo****il starting to brown slightly on bottom side, then turn over.  Add a little more salt and pepper (to taste) and coo****il just slightly brown.  Remove to serving dish and place on top of almonds.

Pour the balsamic and sweetener and cherries into the hot pan (will be very "aromatic" for a second as the vinegar starts to boil - this will go away quickly and doesn't affect the taste), stir and allow to boil for about 2 - 3 minutes until slightly thickened.  Pour over tilapia and almonds.

Eat and enjoy!

Cals:  281
Fat: 5g
Sodium: 40 mg
Carbs:  27g
Sugars: 17g  (100% is from the unsweetened cherries)
Fiber: 3g
Protein: 23g

Here's mine:

Mini Mushroom Tartlets

15 mini phyllo dough shells (found in the freezer aisle in most markets) They are available in tomato, spinach or plain.

1 cup finely chopped portabello mushrooms

1/3 cup finely chopped white onion

3 tablespoons chopped scallion

3 tablespoons fat free cream cheese, room temperature

1/2 teaspoon minced garlic

1/8 teaspoon salt

2 dashes pepper

2 dashes nutmeg

Preheat oven to 375

bring a pan sprayed with nonstick spray to medium high heat on the stove.  Add mushrooms and onion, and coo****il soft.

Place mushrooms and onion in a small bowl. Add scallions, cream cheese, garlic, salt, pepper and nutmeg.  Mix well.

Evenly distribute mushroom mixture among the phyllo shells.  Arrange shells on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 12-15 minutes, until edges of tartlets are crisp.

Allow to cool slightly before serving.

each tartlet is slightly over 25 calories, 1 fat, 3.2 carbs, .7 protein.

My version of Beths Crustless Pizza

10 oz. box of fancy chopped frozen spinach (completely thawed and drained)

2 cups (1 bag) Sargento Reduced Fat 4 blend Italian Cheese

10 oz. Hunts Zesty and Spicy Spaghetti Sauce or Classico Spicy Tomato and Pesto

1/2 cup Egg Beaters

Pre-heat oven to 400

Combine spinach and egg beaters, mix well, add 2 oz. of sauce and 1 cup of the cheese, blend well.

Prepare a metal pan - either a cookie sheet, roasting pan or pizza pan (the larger the pan, the crispier the texture) with spray cannola oil, place mixture in pan and spread evenly.  Make a solid layer, no wholes.  Sprinkle remaining cheese over top evenly and then drizzle remaining sauce over top. 

Bake at 400 for 20 minutes or until cheese is golden and bubbly.  Allow to cool before slicing.

will yield 8 servings at 120.5 calories each, 5.9 grams fat, 5.6 carbs, 10.8 protein

 

WoW!  these recipes sound terrific.. Sorry I missed the fun.... my hubby was having some problems and I didn't want to leave him alone.

Can't wait to make the Tilapia! grabbed some from the store today. Thanks!