Lizzie's Recipe Collection

2009-11-04T08:12:00.000-08:00

Jerry was commenting on how he wanted to try the new Tim Horton's French Onion Soup, but was disappointed when they had run out of it by the time he got there. So... I decided to surprise him with a ho-made version. This soup was delicious, and I'm sure contains much less sodium than the Timmy's version.

French Onion Soup

2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
4 cloves of garlic,chopped
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 cup dry sherry
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices whole wheat french bread, cut into 1-inch cubes
4 oz. Swiss cheese, grated
4 oz. Mozzarella cheese, grated

Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in sherry, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.

Preheat broiler.

Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.

Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Yield: 8 servings

CALORIES 290 (30% from fat); FAT 9.6g (sat 4.8g,mono 1.9g,poly 0.7g); IRON 1.6mg; CHOLESTEROL 20mg; CALCIUM 317mg; CARBOHYDRATE 33.4g; SODIUM 359mg; PROTEIN 16.8g; FIBER 3.1g

Pumpkin Cranberry Bread (or Muffins)

2009-11-03T20:42:00.000-08:00

Cranberry Pumpkin Bread (or Muffins)

1 cup sugar (1/2 white/1/2 brown)
1 cup solid packed pumpkin (will be using baked sugar pumpkin)
1/4 cup water (I used some grated orange and the juice of the orange)
2 large eggs
1/4 cup vegetable oil (or applesauce)
2 cups all-purpose flour (1 cup ww flour/1 cup white)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup picked-over fresh or frozen cranberries

This recipe is very flexible. I added some chopped prunes and pecans to the mix. Delish!

Preparation:
Preheat oven to 350° F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.

In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.

Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.

White Chicken Chili

2009-01-22T10:22:00.000-08:00

I've had this recipe from Nancy (Noofies) for at least a couple of years now. I finally tried it last night. It was delicious! I soaked dried Great Northern Beans instead using canned beans. It required some additional salt to taste towards the end. It's very filling, and we both enjoyed it very much. I've calculated 4 points per 3/4 cup serving (without garnish).

White Chicken Chili

1 medium onion, chopped fine
2 cloves garlic, minced
3 T oil
6 T flour
1 small can diced green chilis
2+ T minced jalapeno (I dice jarred jalapeno rings - add more if you like it hot)
2 tsp cumin
2 cans Great Northern beans
2 14-oz. cans chicken broth
2 cooked chicken breasts, cubed or shredded

In large saucepan, saute onions and garlic in oil until the onions are transparent. Add green chilis, jalapenos, cumin, and stir, then add flour. Cook for 2 minutes, stirring so it doesn't burn. Then add beans and chicken broth. Bring to a boil, reduce heat, simmer and stir until it thickens. Add chicken, cook 1-2 minutes until the chicken is hot. Ladle into bowls, top with shredded cheese (cheddar, jack, combo, whatever you like) and garnish with a dollop of sour cream. Salsa is good on top, too.

This stays warm very nicely in a crockpot, and it's just as nice rewarmed the second (and third) day.

Greek Orzo Salad

2007-10-29T13:30:00.000-07:00

Greek Orzo Salad
12 – 1 cup servings, 3 points per cup

This salad would make a great pot-luck dish for barbeques. It's a delicious way to enjoy a Greek style salad. I think I may add green and red pepper next time for extra colour and flavour.

1 1/2 cups uncooked Orzo pasta
1 can water packed artichoke hearts, chopped
2 tbsp. EVOO and 2 tbsp. red wine vinegar combination
2 Roma tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
120 g light crumbled feta cheese
9 Kalamata olives, chopped
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts.
2. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator.
3. Just before serving, drizzle EVOO/vinegar mixture over salad.

Better Butter Chicken

2007-10-10T10:57:00.000-07:00

From the Eat, Shrink and Be Merry Cookbook. It's delicious.

Spicy Chicken Cakes with Horseradish Aioli

2007-09-24T14:50:00.000-07:00

Spicy Chicken Cakes with Horseradish Aioli - 5 points per 2 cakes and 1 1/2 tsp. Aioli)

From Cooking Light July 2006

Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated. Total time: 45 minutes.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread (I used whole wheat bread crumbs)
1 pound skinless, boneless chicken breast (I used ground chicken)
1/4 cup chopped fresh chives (I used green onion)
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning (I used my own spice mix)
1/4 teaspoon salt
2 large egg whites (I used one whole egg)
2 teaspoons canola oil
(I added additional garlic to the cake mix)

Aioli:
2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt (I omitted)

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.
Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli - 5 points)

CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g

Red Lobster Rock Shrimp Creole

2007-09-22T09:33:00.000-07:00

2 lb rock shrimp or prawns, peeled and deveined
1/4 cup olive oil
1/2 cup green bell pepper, diced 1/2"
1/2 cup onion, diced 1/4"
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tablespoons flour, all purpose
1 can 14.5-oz whole peeled tomatoes, roughly cut (I use Rotel tomatoes)
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional, especially if using Rotel)
1/4 teaspoon black pepper
3-4 cups cooked rice
Rinse shrimp briefly and remove any large veins that are visible. In
a small sauce pan, melt 2 tablespoons of butter over medium heat. Mix
in flour and stir until dissolved and mixture begins to thicken, then
reduce heat. Add tomatoes and their juice to the butter and flour
mixture, stir well, and heat through. The mixture will thicken.
Hold warm.

In a large skillet melt 2 tablespoons of butter, and over medium high
heat, cook bell pepper, onion, celery, and garlic until soft but with
a little bit of a crunch. Add shrimp and cook until no longer
transparent (3 minutes). Add tomato mixture, bring to a boil, cover,
and let simmer for 5 minutes. Serve over hot rice.

Red Lobster Rock Shrimp Creole
POINTS® value | 6 (rice is addtional points)
Servings | 4

Broccoli, Mushroom and Chicken Penne

2007-09-20T09:35:00.000-07:00

Broccolli, Mushroom and Chicken Penne

Serves 2 Generous Portions/ 8 - Points/serving. 4 points if using for 4 servings

Ingredients:
1 cup dry Barilla Plus Penne Rigate (Muligrain Pasta)
2 tsp. EVOO
2 cloves garlic, minced
1/4 cup chopped red onion
1 cup sliced fresh mushrooms
7 ounces boneless, skinless chicken breast,
cut into 1-inch cubes
1/2 cup white cooking wine or chicken broth
2 cups broccoli cut into 1-inch pieces
1/4 cup freshly grated Parmesan cheese
Hot pepper flakes (optional)

Directions:
Heat oil in 12-inch skillet over medium heat; sauté garlic, onion, and mushrooms for 3-5 minutes, stirring occasionally.

Add chicken and cook for 10 minutes or until meat is cooked through and no longer pink.

Add cooking wine (or chicken broth) and broccoli and cook for 10 minutes.
Meanwhile, cook pasta according to package directions; drain.

Combine chicken and broccoli sauce and toss. Top with Parmesan cheese and hot pepper flakes (if desired) and serve.

Broccoli is a good source of calcium. Enjoy!!

Lizzie's Ratatouille over Fish

2007-09-19T19:55:00.000-07:00

I made a wonderful dish tonight with some small Indian eggplant I found at my local Superstore. This dish was absolutely delicious, filling and low in points. I used fresh tilapia for the fish, but any kind of firm white fish would work for this. I served it with 1 cup cooked whole wheat Cous Cous - 2 points and a green salad with a vinegarette dressing.

Lizzie's Ratatouille over Fish

Serves 2 generous portions - 6 points each

1 tbsp. EVOO
1/2 small sweet onion, sliced thin
1/2 each of red, yellow and orange sweet pepper, cut into strips
5 Indian Eggplant (a small oval (egg sized) eggplant full of flavour and no bitterness), quartered
1/2 cup mushrooms, sliced
3 fresh Campari tomatoes, diced
3 cloves garlic, minced
2 tbsp. each fresh oregano and basil, chopped
2 tbsp. black olives, sliced
salt and pepper to taste
12 oz. Tilapia or other firm white fish

Saute onions, peppers, eggplant, mushrooms on medium heat until lightly browned. Add tomatoes, garlic, herbs, olives and salt and pepper for a few more minutes. Spray a small casserole dish with Pam and place fish on bottom. Add ratatouille mixture on top and bake uncovered in 375 deg. hot oven for 15 minutes or until fish is opaque. Serve with CousCous or rice and salad.

Enjoy! It's so yummy!!!!

Chicken & Vegetables with Creamy Mustard-Herb Sauce

2006-10-16T17:07:00.000-07:00

Even through my burning jet-lagged eyes, I managed to throw together dinner in the crockpot. I found this recipe in Woman's Day magazine as I was reading it on the plane coming back home from Toronto.

It's smelling really yummy as it cooks in the crockpot!

1 can condensed cream or chicken soup (I used the 98% fat free from the States)
2 leeks, white and light green parts thinly sliced (1 1/2 cups), rinsed
4 whole hicken legs (about 2 1/2 pounds), skin removed. (I used a combination of legs and thighs)
4 medium new potatoes, about 12 oz, cut in 1 1/2" chunks (I used small russets)
8 oz. baby carrots
1 tbsp. dijon mustard
2 tbsp. each snipped dill and sliced scallion

1. Stir soup and leeks in a 3 1/2 qt. or larger slow cooker until blended. Add chicken, potatoes and carrots, stir to mix and coat.

2. Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.

3. Remove chicken and vegetables to serving bowl with a slotted spoon. Add mustard to cooker; whisk until smooth. Stir in the dill and scallion; spoon over chicken and vegetables.

Serves 4. Per serving: 362 cal, 36 g pro, 4 g fibre, 9 g fat.

Barbequed Salmon with Red Thai Curry and Bok Choy

2006-10-01T20:08:00.000-07:00

Jerry came walking through the door as I was preparing the sauce... He commented it smelled like a Thai Restaurant in the kitchen. Now, that's a good sign! This dish was fabulous. I've taken a Thai cooking course before, and can appreciate the flavours involved in this dish.

BARBEQUED SALMON WITH THAI RED CURRY AND BOK CHOY (WW points to follow)

8 whole pieces bok choy
2 teaspoons plus 2 tablespoons olive oil
2 teaspoons Thai red curry paste (for not as spicy, add less)
1 - 13 1/2- to 14-ounce can unsweetened lite coconut milk
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
3 garlic cloves
2 tbsp. of grated fresh ginger
1 tablespoon brown sugar
Juice of one fresh lime juice
1 tablespoon fish sauce (nam pla)
4 – 5 - 6-ounce salmon fillets
Chopped cilantro and/or basil for garnish

NOTE: Thai red curry paste, coconut milk and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.

Steam a pot (enough for four) of brown Jasmine or Basmati rice. Steam bok choy towards the end.

Heat 2 teaspoons of olive oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add chopped lemongrass, garlic, ginger, coconut milk and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in lime juice and fish sauce. Put sauce through a fine sieve into a saucepan.

Meanwhile, sprinkle salmon with salt and pepper; BBQ until done. Arrange 1 salmon fillet and 2 pieces of bok choy on plate with rice. Bring curry sauce to simmer and ladle sauce over entire plate and serve.

Serves 4.

Suggested wine: Obsession by Ironstone Vineyards -- a perfect wine for any spicy cuisine.

Cheesy Chicken & Spinach Shells

2006-09-30T09:05:00.000-07:00

I tried this recipe last night with great success. I'll post the original, and add what I did differently. I always seem to be tweaking recipes, but that's what makes it so much fun!!!

What I love about this recipe is the fact that I can prepare it either the night before, or early in the day. Just pop in oven for 25 minutes, and viola dinner's done!!! It's great with a side salad. I counted 2 points per stuffed shell with my changes.

4 oz pasta shells -- 16 jumbo shells
6 oz chicken breasts without skin -- cooked & diced
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1/2 cup cooked spinach -- drained well & diced
(Added: 1 package Olivieri Alfredo Light (45% less fat than their regular Alfredo sauce))
1/4 cup light Parmesan cheese
1 cup skim milk mozzarella cheese -- shredded,divided (I used Kraft light - 35% less fat than regular mozzarella, but still has that gooey consistency when melted!)
1/4 tsp black pepper
1 tsp dried oregano
2 cups tomato sauce -- seasoned (I used an entire jar of Catelli Garden Select Diced Tomatoes and Basil sauce - 1/2 cup = 80 cal. 1.5g fat and 3 g fibre - 1 point)

In a medium saute pan, over medium high heat, saute the onions, celery & carrots. For added flavor sprinkle on 1 tsp. chicken bouillon (which I did). Cook & stir until onion is translucent. Add the chopped spinach, mixing in well.

Add the seasonings, parmesan cheese, 1/2 cup of the mozzarella, and chicken pieces, mix well. Add package of light Alfredo sauce. Set aside to cool to room temperature.
Boil the pasta shells according to package directions. Drain, rinse with cold water & drain well.

Divide the filling evenly into the cooked shells.

In the bottom of a 9x13" baking dish that has been sprayed, pour in 2 cups seasoned tomato sauce.

Set the shells in the sauce so they won't tip over.
Sprinkle the remaining 1/2 cup mozzarella evenly over the shells.

Cover & bake @ 350° for 25 to 30 minutes.
Remove from oven & let set for about 5 minutes.
Serve with a salad and or a vegetable of choice.

4 servings{4 shells each} @ 6 Pts

Stay tuned for some great recipes (including photos).

2006-02-18T08:52:00.000-08:00