Red Curry Tofu-Noodle Bowl from Weight Watchers One Pot Cookbook

Ingredients
1 15 oz. package low-fat firm tofu (I just used chicken) Where did all the tofu go in the grocery stores?
3 tsp. canola oil
1 Tbsp. grated, peeled fresh ginger
1 1/2 tsp. Thai red curry paste
1 red onion, chopped
1 14 oz. can diced tomatoes
1/2 c drained canned mushrooms (optional)
1 c light coconut milk
2 tsp. sugar
12 oz. small broccoli florets
1/2 tsp. salt
3 c hot cooked whole wheat capellini (I  used spaghetti)

Directions
1) Wrap tofu in paper towels and place on plate. Place small skillet on top and weight with large can of food. Let stand until excess liquid is pressed out, about 20 minutes. Discard liquid; cut tofu into 1/2-inch cubes.
2) Heat 1 1/2 tsp. of oil in large nonstick skillet over medium-high heat. Add tofu and cook, turning, until golden, about 3 minutes; transfer to plate. Add remaining 1 1/2 tsp. oil to skillet. Add ginger, garlic, and curry paste; cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium; add onion, stirring, until softened, about 5 minutes.
3) Add tomatoes, optional mushrooms, coconut milk, and sugar to skillet; bring to boil. Reduce heat and simmer, stirring, until mixture is slightly thickened, about 5 minutes. Add broccoli, tofu, and salt; cook, covered, until broccoli is tender, about 10 minutes longer. Serve in bowls over capellini.

Good

Nutrition Facts
Serving Size: 1 3/4 cups
Servings Per Recipe: 6
Amount per Serving:
Total Calories 219, Total fat 1 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 437 mg, Carbohydrate 31 g, Sugar 5g, Dietary Fiber total 5 g, Protein 13 g

Szechuan Chicken with Noodles from Weight Watcher's One Pot Cookbook

Ingredients 3 (5 oz.) boneless skinless chicken breasts, cut on diagonal into thin strips 2 Tbsp. cornstarch 2 tsp. canola oil 3 cloves garlic, minced 1 (10 oz.) package broccoli coleslaw (Why did I have such a hard time finding these in the grocery stores?) 1 pepper, diced (optional) 1 bunch scallions, thinly sliced 1/2 tsp. red pepper flakes 4 oz. whole-wheat spaghetti, broken in thirds and cooked according to package directions 2 Tbsp. low-sodium soy sauce 1 Tbsp. sherry vinegar (or another) 2 tsp. sugar 2 Tbsp. pine nuts, toasted (I used almonds- have you seen the price per pound on the pine nuts lately?) Directions 1) Combine chicken and cornstarch in large zip-close plastic bag. Squeeze out air and seal bag. Shake until chicken is coated evenly. 2) Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add 1 tsp. of oil and swirl to coat pan. Add chicken and stir-fry until cooked through, about 3 minutes. Add garlic and stir-fry until fragrant, about 30 seconds; transfer to plate. 3) Remove pan from heat; wipe clean with wet paper towel to remove any cornstarch. Set pan over high heat and add remaining 1 tsp. of oil. Add broccoli slaw (and optional pepper) and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir fry 2 minutes. 4) Return chicken to pot along with spaghetti; stir fry until heated through, about 2 minutes. Add soy sauce, vinegar and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts. Good. Nutrition Facts Serving Size: 1 3/4 cups Servings Per Recipe: 4 Amount per Serving: Total Calories 324, Total fat 8 g, Saturated fat 1 g, Cholesterol 59 mg, Sodium 347 mg, Carbohydrate 36 g, Sugar 4 g, Dietary Fiber total 7 g, Protein 30 g

Red Beans and Orzo from The Better Homes and Gardens New Cookbook (celebrating the promise limited edition)

Ingredients
1 14 oz. can chicken broth
1 C water
1 1/2 C dried orzo
1/2 C finely chopped onion (1 medium)
1 tsp. dried Italian seasoning
1 15 oz. can red beans or pinto beans, rinsed and drained
1 large tomato, peeled, seeded and chopped (I never seed mine)
4 slices bacon, crisp cooked and crumbled or 1/2 C chopped ham (omitted since I was going to serve this to a vegetarian).
1/4 C snipped fresh Italian parsley (I used dried, about 1 Tbs.)
1/3 C finely shredded Parmesan cheese

Directions
1) Bring chicken broth and water to boiling in a large sauce pan. Stir in orzo, onion and Italian seasoning. Reduce heat. Boil gently, uncovered for 12-15 minutes, or until orzo is just tender and liquid is absorbed, stirring frequently.
2) Stir in beans, tomato, bacon and parsley; heat through. Top with Parmesan cheese.

Very quick, and delicious. Will make again.

Nutrition Facts
Serving Size: 1 1/2 cups
Servings Per Recipe: 4
Amount per Serving:
Total Calories 580, Total fat 18 g, Saturated fat 9 g, Cholesterol 38 mg, Sodium 1474 mg, Carbohydrate 71 g, Dietary Fiber total 8 g, Protein 36 g

Lentils with Fried Eggs from The Food Network Magazine, October 2013

Ingredients
3 Tbsp. unsalted butter
4 large shallots, finely chopped (3-4 shallots = 1 medium onion plus a pinch of garlic powder. Consider using a sweet onion since it is more mild).
3 stalks celery, finely chopped
3 sprigs thyme (each sprig of thyme equals about 1/2 tsp. dried). Since I used dried thyme I waited until I added the lentils to add the thyme.
Kosher salt (omitted)
1/4 C red wine vinegar
1 1/2 tsp. sugar
1 14 oz. can diced fire-roasted tomatoes
1 15 oz. can lentils (1 1/2 cups). To cook from dry lentils, which is what I had, and since they roughly double in cooking, I should have used at least 3/4 cups dry lentils.
2 tsp. Dijon mustard (I used what I had, spicy brown)
ground pepper
2 Tbsp. chopped fresh parsley (2 tsp. dried)
4 large eggs
Pocketless pita, for serving (optional). I just used toast.

Directions
1) Heat 1 Tbsp. butter in a Dutch oven or deep skillet over medium-high heat. Add shallots, celery, thyme and 1/2 tsp. of salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add vinegar, 1/4 cup of water and the sugar and cook until almost evaporated, about 5 minutes.
2) Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add lentils and 1 cup of water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard thyme and stir in half of the parsley. Cover to keep warm.
If, like me, you use dried lentils instead of canned, they will need about 4 cups of water (watch as you cook) and to be simmered 30-45 minutes total.
3) Melt the remaining 2 Tbsp. butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide into the skillet; cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. Serve with pita.

Yummy. A little spicy. I would make this again.

Nutrition Facts
Serving Size:
Servings Per Recipe: 4
Amount per Serving:
Total Calories 303, Total fat 13 g, Saturated fat 7 g, Cholesterol 238 mg, Sodium 751 mg, Carbohydrate 32 g, Dietary Fiber total 9 g, Protein 16 g

Chicken Salad Oriental from Betty Crocker's Good and Easy Cookbook

Ingredients
1/4 cup vegetable oil
3 TBs sugar (I used honey)
2 TBs red wine or seasoned rice vinegar
1 TBs soy sauce
1/4 lb. Chinese pea pods, strings removed (1 cup), cut diagonally in half
3 cups coleslaw mix
1 can (10 oz.) chunk light chicken, drained
1/2 cup sliced almonds, toasted

Directions
Mix oil, sugar, vinegar and soy sauce in large bowl. Add remaining ingredients: toss to coat. Serve immediately.

Yummy. I thought I could have throw in some pineapple. Also, since I wanted this to be an all in one meal I put some rice to the side. The supposed 4 servings is a bit over ambitious, so it could be beefed up, but not the sauce (that's where all the calories are).

Nutrition Facts (doesn't include the rice)
Serving Size:
Servings Per Recipe: 4
Amount per Serving:
Total Calories 375, Total fat 23 g, Saturated fat 4 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 18 g, Dietary Fiber total 2 g, Protein 26 g

A Spicy, Spanish Inspired Dinner

Sweet and Spicy Spanish Rice from Betty Crocker's Good and Easy Cookbook

Ingredients
3/4 lb. pork boneless loin, cut into 1/2 inch pieces (I omitted this all together because this was going to be a side dish)
1/2 c coarsely chopped red onion (I used dehydrated)
2 c water
1 c uncooked regular long grain rice (I used a blend I had in the fridge and needed to use up)
3/4 c thick and chunky salsa
1/4 c peach or apricot preserves (I used some orange ones in the fridge that I had to use up)
1-2 TBS lime juice
chopped avocado, if desired (I desired but didn't have any)

Directions
You are supposed to cook the pork in a skillet with the onion but I skipped that step since I wasn't using the pork. I cooked up the rice, then stirred in the salsa, preserves, lime juice and I added some green chilies, let it heat, then served.

Nutrition Facts (Including the pork chops)
Serving Size:
Servings Per Recipe: 4
Amount per Serving:
Total Calories 335, Total fat 5 g, Saturated fat 2 g, Cholesterol 35 mg, Sodium 160 mg, Carbohydrate 57 g, Dietary Fiber total 2 g, Protein 18 g

Spicy Mexicali Drumsticks from Betty Crocker's Good and Easy Cookbook

Ingredients
1/3 c buttermilk
1,4 tsp. red pepper sauce
2/3 c cornmeal
2 tsp taco seasoning mix (this had to be homemade since I didn't have any)
8 chicken drumsticks (about 1 3/4 lbs.) (I used 4 thighs, which were about 1 1/2 lbs. and I removed the skin beforehand)
Salsa, if desired

Directions
1. Heat oven to 400 degrees. Grease 9x13 rectangular pan.
2. Mix buttermilk and pepper sauce in a bowl. Mix cornmeal and seasoning mix in a bowl with a lid. (It said plastic bag, but I thought, lets not waste a plastic bag. Reduce, re-use, recycle).
3. Dip chicken in buttermilk mixture, then shake in the bowl with the lid to coat with the cornmeal mixture. Place in pan. Drizzle with oil. (How much is a drizzle? How coated should it be? I was wishing I had an oil mister to evenly cover the chicken, but not to drown it in oil).
4. Bake uncovered for 40-45 minutes, turning once. Serve with salsa.

Nutrition Facts
Serving Size: 2 drumsticks (or 1 thigh)
Servings Per Recipe: 4
Amount per Serving:
Total Calories 350, Total fat 17 g, Saturated fat 5 g, Cholesterol 95 mg, Sodium 190 mg, Carbohydrate 20 g, Dietary Fiber total 1 g, Protein 30 g

Peanut Butter Cookies

Ingredients
1/4 c butter
1/2 c peanut butter
1/4 c sugar
1/2 c brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 egg
1/2 tsp. vanilla
1 1/4 c flour

Directions
Bake at 375 degrees for 7 minutes.

Peanut Butter Chocolate Chip Cookies, modified from a Better Homes & Gardens cookbook

Ingredients
1/4 c butter
1/3 c peanut butter
3/4 c brown sugar
1/4 c sugar
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2 tsp. vanilla
2 1/2 c all purpose flour
12 oz. chocolate chips (or can halve)

Vartion: use crushed peanut butter M&Ms instead of chocolate chips.

Directions
Bake at 375 degrees for 8 minutes. Very important not to over cook.

Salmon Noodle Bowl from Health Magazine

Ingredients

4 ounces soba buckwheat noodles or whole-wheat spaghetti, (I used Fettuccini)   

5 ounces asparagus, cut in thirds (I used sugar snap peas because asparagus wasn't in season)   

Cooking spray

1 (6-oz) salmon fillet, skin off, cut into 8 pieces

1 tablespoon toasted sesame oil

Zest and juice of 1-2 limes (3 TBSP juice)

1/4 teaspoon kosher salt

1/4 teaspoon fresh pepper

4 ounces cucumber, skin on, cut into medium pieces

1/2 small avocado, cut into bite-size pieces

 

Directions 

1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.
2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.
3. Make the vinaigrette: Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.
4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.

This was a delicious noodle salad. I lost this recipe for awhile, and was searching for it online- there are some other similar great looking recipes online I will have to try.

Nutrition Facts
Serving Size: 2 1/4 c
Servings Per Recipe: 2
Amount per Serving:
Total Calories 492, Total fat 21.9 g, Saturated fat 3 g, Sodium 783 mg, Carbohydrate 47 g, Dietary Fiber total 7 g, Protein 29 g