POINTS® Value: 1
Servings: 24
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
Ingredients
3 tbsp light cream cheese
3 tbsp reduced-calorie mayonnaise
6 slice(s) rye bread, cut into 4 pieces each (or 24 mini party rye breads)
4 medium scallion(s), cut into 6 pieces each
12 oz smoked salmon, cut into 24 small pieces
2 tbsp capers
Instructions
Combine cream cheese and mayonnaise in a small bowl.
Spread about 1 1/4 teaspoons of cream cheese mixture on each piece of bread. Top each with 1 piece of scallion, 1 piece of salmon and 1 or 2 capers. Yields 1 per serving.
Friday, December 26, 2008
Thai Chicken Skewers
POINTS® Value: 2
Servings: 8
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy
Ingredients
13 1/2 fl oz light coconut milk, about 1 3/4 cups
2 tbsp cilantro, fresh, chopped, or to taste
1 tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips
Instructions
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.
Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).
Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.
Notes
Cook the chicken on an outdoor grill or grill pan for attractive grill marks.
Servings: 8
Preparation Time: 15 min
Cooking Time: 6 min
Level of Difficulty: Easy
Ingredients
13 1/2 fl oz light coconut milk, about 1 3/4 cups
2 tbsp cilantro, fresh, chopped, or to taste
1 tbsp dark brown sugar
1 1/2 tsp red curry paste, Thai-variety
1 tsp ginger root, fresh, grated
1 tsp lime zest
3/4 tsp table salt
2 spray(s) cooking spray
1 pound(s) uncooked boneless, skinless chicken breast, pounded thin, cut crosswise on the diagonal into 16 strips
Instructions
In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
Transfer remaining coconut milk mixture to a resealable plastic food storage bag (or shallow glass container with cover). Add chicken to bag (or container), seal and turn to coat; refrigerate at least 1 hour or up to 3 hours.
Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).
Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.
Notes
Cook the chicken on an outdoor grill or grill pan for attractive grill marks.
Vegetable Kabobs with Honey-Lime Dressing
Makes 12 servings
Total yield: 24 kabobs POINTS® value | 0 per serving
Ingredients
4 sprays olive oil cooking spray
2 cups cherry or grape tomatoes, about 48 tomatoes
6 small shallots, cut into four pieces each
3 cups cremini (baby bella) mushroom caps, about 24
3 medium yellow, green or orange bell peppers, cut into eight chunks each
2 small zucchini, cut into 12 slices each
1 tsp sea salt, or more to taste.
1 Tbsp honey
1/4 cup fresh lime juice
1/4 cup fresh cilantro, minced
Instructions
Soak 24 6- to 9-inch wooden skewers in water for at least 1 hour (or use metal skewers). Preheat oven to 425ºF. Coat two rimmed baking sheets with cooking spray.
To assemble kabobs, thread vegetables onto skewers in the following order: tomato, zucchini, shallot, mushroom, pepper and tomato. Arrange kabobs on prepared pans; coat with cooking spray on all sides and sprinkle with salt. Roast until desired doneness, flipping once, about 15 minutes.
Meanwhile, to make dressing, in a small bowl, combine honey, lime juice and cilantro.
Remove kabobs to a serving plate and brush with dressing; sprinkle with more salt, if desired. Yields two kabobs per serving.
Note: You can grill these kabobs instead. Just make sure you dress them as soon as they come off the grill. That way, all the flavors can be absorbed.
Total yield: 24 kabobs POINTS® value | 0 per serving
Ingredients
4 sprays olive oil cooking spray
2 cups cherry or grape tomatoes, about 48 tomatoes
6 small shallots, cut into four pieces each
3 cups cremini (baby bella) mushroom caps, about 24
3 medium yellow, green or orange bell peppers, cut into eight chunks each
2 small zucchini, cut into 12 slices each
1 tsp sea salt, or more to taste.
1 Tbsp honey
1/4 cup fresh lime juice
1/4 cup fresh cilantro, minced
Instructions
Soak 24 6- to 9-inch wooden skewers in water for at least 1 hour (or use metal skewers). Preheat oven to 425ºF. Coat two rimmed baking sheets with cooking spray.
To assemble kabobs, thread vegetables onto skewers in the following order: tomato, zucchini, shallot, mushroom, pepper and tomato. Arrange kabobs on prepared pans; coat with cooking spray on all sides and sprinkle with salt. Roast until desired doneness, flipping once, about 15 minutes.
Meanwhile, to make dressing, in a small bowl, combine honey, lime juice and cilantro.
Remove kabobs to a serving plate and brush with dressing; sprinkle with more salt, if desired. Yields two kabobs per serving.
Note: You can grill these kabobs instead. Just make sure you dress them as soon as they come off the grill. That way, all the flavors can be absorbed.
Confetti Frittata
Makes 12 servings
Total yield: 12” round POINTS® value | 0 per serving
Ingredients
2 sprays cooking spray
1 tsp olive oil
4 medium bell peppers, red, green, yellow and orange, chopped into small piece
1/4 cup fresh chives, snipped
1/2 tsp crushed red pepper flakes
1 tsp salt
10 large egg whites
Instructions
Preheat broiler to high.
Coat a 12-inch nonstick, over-proof skillet with cooking spray; add oil and heat over medium to medium-high heat. When oil is hot, add peppers, chives, red pepper flakes and salt; cook until peppers soften, stirring occasionally, about 4 to 5 minutes. Remove peppers from skillet and drain any excess liquid from pan.
Off heat, recoat skillet with cooking spray; set over medium-high heat. Spoon peppers evenly over bottom of skillet and pour in egg whites; cook until edges and bottom of eggs start to set, about 1 to 1 1/2 minutes. Place skillet under broiler to finish cooking eggs, about 1 to 1 1/2 minutes more.
Loosen frittata from pan with a spatula and slide it onto a plate; cut into 12 wedges. Serve warm or at room temperature. Garnish with salt and a dash of hot pepper sauce, if desired. Yields 1 piece per serving.
Total yield: 12” round POINTS® value | 0 per serving
Ingredients
2 sprays cooking spray
1 tsp olive oil
4 medium bell peppers, red, green, yellow and orange, chopped into small piece
1/4 cup fresh chives, snipped
1/2 tsp crushed red pepper flakes
1 tsp salt
10 large egg whites
Instructions
Preheat broiler to high.
Coat a 12-inch nonstick, over-proof skillet with cooking spray; add oil and heat over medium to medium-high heat. When oil is hot, add peppers, chives, red pepper flakes and salt; cook until peppers soften, stirring occasionally, about 4 to 5 minutes. Remove peppers from skillet and drain any excess liquid from pan.
Off heat, recoat skillet with cooking spray; set over medium-high heat. Spoon peppers evenly over bottom of skillet and pour in egg whites; cook until edges and bottom of eggs start to set, about 1 to 1 1/2 minutes. Place skillet under broiler to finish cooking eggs, about 1 to 1 1/2 minutes more.
Loosen frittata from pan with a spatula and slide it onto a plate; cut into 12 wedges. Serve warm or at room temperature. Garnish with salt and a dash of hot pepper sauce, if desired. Yields 1 piece per serving.
Creamy Chipotle Cucumber Slices
Makes 8 servings
Total Yield: 48 slices POINTS® value | 0 per serving
Ingredients
2 Tbsp canned chipotle peppers in adobo sauce
1/3 cup reduced-fat sour cream
1 medium English cucumber, ends trimmed and cut into 48 thin slices
1 medium lime, thinly sliced, each slice cut into quarters and then rinds discarded
Sea salt, for garnish
Instructions
In a mini blender or food processor, combine chipotle peppers and sour cream; puree. Top each cucumber slice with about 1/2 teaspoon of cream mixture and a piece of lime. Garnish with sea salt or kosher salt. Yields 6 cucumber slices per serving.
Total Yield: 48 slices POINTS® value | 0 per serving
Ingredients
2 Tbsp canned chipotle peppers in adobo sauce
1/3 cup reduced-fat sour cream
1 medium English cucumber, ends trimmed and cut into 48 thin slices
1 medium lime, thinly sliced, each slice cut into quarters and then rinds discarded
Sea salt, for garnish
Instructions
In a mini blender or food processor, combine chipotle peppers and sour cream; puree. Top each cucumber slice with about 1/2 teaspoon of cream mixture and a piece of lime. Garnish with sea salt or kosher salt. Yields 6 cucumber slices per serving.
Roasted Eggplant Caviar
Makes 12 servings
Total Yield: 5 cups POINTS® value | 0 per serving
Ingredients
3 sprays olive oil cooking spray
2 medium eggplant, washed
5 or more large garlic cloves, unpeeled
1 medium Vidalia onion, peeled and left whole
1 medium red pepper, seeded and de-veined and cut into large chunks
28 oz canned diced tomatoes, fire-roasted preferred, drained
2 tsp olive oil
3 anchovies canned in oil, drained, mashed
2 Tbsp fresh lemon juice, or more to taste
Salt and pepper, to taste.
Instructions
Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray.
Using a sharp knife, pierce eggplant several times and place in prepared pan with onion and garlic; coat with cooking spray. Roast, turning once, for about 1 hour. Add pepper during the last 15 or 20 minutes of roasting. When vegetables are cool enough to handle, peel eggplant and garlic; roughly chop onion. Place eggplant, garlic cloves, onion, pepper and diced tomatoes in a food processor; pulse 3 or 4 times to roughly chop.
Pour oil into a slow cooker. Using the back of a fork or spoon, mash anchovies in oil. Add vegetables and cook, covered, on low for 5 to 6 hours. Uncover, turn off slow cooker and allow mixture to firm up for about 45 minutes; season to taste with lemon juice, salt and pepper. Serve warm or cold as a spread or dip. (It also makes a tasty pasta sauce.)
Total Yield: 5 cups POINTS® value | 0 per serving
Ingredients
3 sprays olive oil cooking spray
2 medium eggplant, washed
5 or more large garlic cloves, unpeeled
1 medium Vidalia onion, peeled and left whole
1 medium red pepper, seeded and de-veined and cut into large chunks
28 oz canned diced tomatoes, fire-roasted preferred, drained
2 tsp olive oil
3 anchovies canned in oil, drained, mashed
2 Tbsp fresh lemon juice, or more to taste
Salt and pepper, to taste.
Instructions
Preheat oven to 375ºF. Coat a roasting pan or baking dish with cooking spray.
Using a sharp knife, pierce eggplant several times and place in prepared pan with onion and garlic; coat with cooking spray. Roast, turning once, for about 1 hour. Add pepper during the last 15 or 20 minutes of roasting. When vegetables are cool enough to handle, peel eggplant and garlic; roughly chop onion. Place eggplant, garlic cloves, onion, pepper and diced tomatoes in a food processor; pulse 3 or 4 times to roughly chop.
Pour oil into a slow cooker. Using the back of a fork or spoon, mash anchovies in oil. Add vegetables and cook, covered, on low for 5 to 6 hours. Uncover, turn off slow cooker and allow mixture to firm up for about 45 minutes; season to taste with lemon juice, salt and pepper. Serve warm or cold as a spread or dip. (It also makes a tasty pasta sauce.)
Mushroom Cap Pizzas
Makes 18 servings, 4 mushroom caps per serving
Total yield: 72 mini pizzas POINTS® value | 0 per serving
Ingredients
72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
5 sprays olive oil cooking spray
1 cup prepared pizza sauce
1/2 cup fat-free ricotta cheese
4 Tbsp grated Parmesan cheese
24 basil leaves, cut into ribbons for garnish
Red pepper flakes, for garnish
Garlic salt for garnish
Instructions
Preheat broiler to high.
Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.
Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving
Total yield: 72 mini pizzas POINTS® value | 0 per serving
Ingredients
72 cremini (baby bella) mushroom caps, wiped clean (about six 8 oz packages)
5 sprays olive oil cooking spray
1 cup prepared pizza sauce
1/2 cup fat-free ricotta cheese
4 Tbsp grated Parmesan cheese
24 basil leaves, cut into ribbons for garnish
Red pepper flakes, for garnish
Garlic salt for garnish
Instructions
Preheat broiler to high.
Coat a shallow baking pan or rimmed cookie sheet with cooking spray. Place mushroom caps, round-side down, in a single layer, in prepared pan; coat with cooking spray and broil for about 1 1/2 minutes. Flip mushrooms; coat with cooking spray and broil for another 1 1/2 minutes.
Turn mushrooms round-side down and fill each one with 1 teaspoon of pizza sauce and 1/2 teaspoon of ricotta cheese. Sprinkle mushrooms with Parmesan cheese; broil for another 1 1/2 minutes. Immediately remove mushrooms from pan and garnish as desired. Yields 4 mushroom caps per serving
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