Caron hosted us in September and chose skinny meals as her theme. Happy cooking, everyone!
Amy's Watermelon Feta
Watermelon
Feta
2cups of balsamic vinegar
Cut out watermelon with a biscuit cutter, sprinkle feta, and pour balsamic vinegar over before serving (boil balsamic until its reduced so it will thicken)
Dede's Granny Smith and Bleu Cheese Salad
1 head green leaf lettuce, torn into bite size pieces
3 Granny Smith apples, peeled and chopped
4 oz. bleu cheese, crumbled
1/2 bag sea salt bagel chips, broken into pieces
Poppy Seed Dressing:
1/2 cup sugar
1/4 cup cider vinegar
1/2 cup vegetable oil
1 T. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire Sauce
1/4 tsp. paprika
Place lettuce in a large serving bowl; add apple, cheese and bagel chip pieces. Whist together dressing ingredients and add, tossing to coat. Serve immediately.
Melanie's Cucumber and Avocado Spring Rolls
- Juice from 1/2 lime
- 2 Tbs. rice bran or canola oil
- 1 Tbs. rice vinegar
- 1/2 tsp. Dijon mustard
- 1/2 tsp. soy sauce
- 1 tsp. brown sugar
- 2 Haas avocados
- 20 rice paper rounds, 6 or 8 inches in diameter
- 10 green lettuce leaves
- Leaves from 1 bunch fresh basil
- Leaves from 1 bunch fresh mint
- 2 carrots, coarsely shredded
- 1/2 English cucumber, cut into thin strips
In a small bowl, stir together the lime juice, oil, vinegar, mustard, soy sauce and brown sugar until the sugar dissolves; set aside.
Halve, pit and peel the avocados, and then cut them into 1/2-inch dice.
Place a wide, shallow bowl of warm water on a work surface. Lay a clean kitchen towel next to the bowl. Dip 1 rice paper round into the water for a few seconds to soften, then lay it flat on the towel. Dip a second round into the water and lay it directly on top of the first one. Using another towel, pat the top of the rice paper dry.
Center a lettuce leaf on top of the stacked rice papers. Starting about one-third in from the edge closest to you, arrange a few of the basil and mint leaves in a line across the lettuce. Top with a small row each of the carrot, cucumber and avocado; be careful not to overstuff the roll. Lift the bottom edge of the rice paper up and over the filling and then roll once to form a tight cylinder. Fold in the sides of the rice paper and continue to roll the paper and filling into a tight cylinder. Set aside, seam side down. Repeat with the remaining rice paper and filling ingredients to make 10 rolls.
Cut each roll in half crosswise and arrange, cut side up, on a platter. Place the sauce alongside for dipping and serve immediately. Makes 20 rolls; serves 8 to 10.
Whitney's Quinoa
1 1/2 cups quinoa
1 sweet onion, chopped
5 cloves garlic (The recipe club recipe was 2 1/2 tsp. minced garlic from a jar.)
1 teaspoon olive oil
2 1/2 cups vegetable broth
1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 large can and 1 small can whole kernel corn, drained
1 can black beans, drained and rinsed
salt and pepper to taste.
1/2-3/4 cup fresh chopped cilantro
Soak quinoa in water for about 15-20 minutes prior to cooking. While the quinoa is soaking, chop the onion, and saute onion and garlic in olive oil until lightly browned. Drain quinoa, and add the quinoa, vegetable broth, cayenne pepper, cumin, and salt and pepper to the onion mixture. Bring to a boil, then reduce heat and simmer for 20 minutes. Add corn, and simmer for 5 additional minutes. Add black beans and cilantro, and mix well.
Caron's Vegetable, Rice and Black Bean Bowl
1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1 squash sliced
1/2 cup diced green bell pepper
1 can (15 oz each) Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup whole grain brown rice (Can also use instant/microwaveable bag of rice)
1/2 cup shredded low-fat Cheddar and Monterey Jack cheese blend
Heat oil in large skillet over medium heat. Add zucchini, squash and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.Add rice; stir well. Cover; and cook until water is absorbed and rice is tender. Sprinkle with cheese.
Ashley's Slim Potato Casserole
1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery.
I found an interesting fact: Never bake with metal pans when using yogurt, the yogurt's acidity will react with the metal and result in bad taste! Use glass or ceramic instead.
The pinner who posted the recipe also said she has never encountered this, nor have I, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan
DIRECTIONS:
Preheat Oven to 350 degrees.
Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 55 min.
Anna Kate's Crockpot Chicken Taco Chili
1 onion, chopped1 16-oz can black beans1 16-oz can kidney beans1 8-oz can tomato sauce10 oz package frozen corn kernels2 14.5-oz cans diced tomatoes w/chilies1 packet taco seasoning1 tbsp cumin1 tbsp chili powder24 oz (3-4) boneless skinless chicken breastschili peppers, chopped (optional)1/4 cup chopped fresh cilantro
Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).
Virginia's Skinny Bubble Up Enchilada Casserole
1 ¼ lbs extra lean ground turkey (I used Jennie-O)
1 (10 oz) can enchilada sauce
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained and rinsed
1 (7.5 oz) can refrigerator biscuits, cut into quarters (I used my store brand Tops “Homestyle” biscuits)
1 cup shredded low fat Mexican Cheese (I used Weight Watchers brand)
Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
2. Brown turkey in a large skillet or sauté pan.
3. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.
4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Virginia's Skinny Funfetti Dip
1 cup Lite Cool Whip
1 box Funfetti cake mix
2 cups Plain Fat Free yogurt
Combine all ingredients. Serve with animal crackers or graham crackers.
Lauren's Fruit and Yogurt pies
Jordan's Raspberry Sorbet
For a low cal option, use low-fat sour cream and artificial sweetener.
1 cup sour cream
1 cup sugar
1 (12 oz) package frozen unsweetened raspberries
1 teaspoon vanilla extract
Process the sour cream, sugar, raspberries and vanilla in a blender or food processor until smooth. Pour the raspberry mixture into sorbet cups and freeze until firm.
