Saturday, June 11, 2011

Friday Recipes: A hodgepodge of yummy goodness!!!

Just a hodgepodge grouping of recipes... Let me know if you all try any of these ~ Kelly

Grilled Chicken Bruschetta
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • Lite salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced
  • 1.25 lbs (8 thin sliced) chicken cutlets
Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes.
Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight. Toss in the cheese when ready to serve.
Season chicken with salt and fresh pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta and serve.

Chocolate Ricotta Mousse


  • 2 cups part-skim ricotta
  • 3 tablespoons unsweetened cocoa powder, plus more for dusting (optional)
  • 2 large egg whites, room temperature
  • 1/2 cup sugar substitute
  •  Lite salt
·         In a food processor, pulse ricotta and cocoa powder until completely smooth. Transfer mixture to a large bowl.
·         Place egg whites, sugar, and pinch of salt in a medium heatproof mixing bowl set over (not in) a pot of simmering water. Cook, whisking constantly, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff glossy peaks form, about 5 minutes. With a rubber spatula, gently fold egg-white mixture into ricotta mixture until combined. Divide mousse among six glasses or small bowls. Refrigerate until set, 3 hours (or up to 1 day). To serve, lightly dust with cocoa powder if desired.

Skinny Tzatziki
  • 8 oz fat free greek yogurt (I used Fage)
  • 1 small cucumber, peeled and seeded (1 cup grated and drained)
  • 1 clove garlic, crushed
  • 1 tsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh chives, chopped
  • kosher salt and fresh pepper

Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.

Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.

Makes about 2 cups. Store in refrigerator for about a week.

Chicken Ropa Vieja
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 234.8 • Fat: 5.4 g • Protein: 31.3 g • Carb: 12.8 g • Fiber: 2.6 g 
  • 3 chicken breast halves
  • 1 small onion, quartered
  • 1 tomato, quartered
  • 1 carrot, peeled and chopped
  • 2 cloves garlic, peeled
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 small green bell pepper, seeded and thinly sliced
  • 1 small red bell pepper, seeded and thinly sliced
  • 1/4 cup dry white wine
  • 1/2 cup tomato sauce
  • reserved broth
  • 1 tsp cumin, or more to taste (I like a lot)
  • garlic powder
  • salt and pepper to taste
Place chicken, onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add water to cover, and set to high for 4 hours until the chicken is tender. If cooking on the stove, cook on medium-low, and simmer until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips using a fork; set aside. Reserve the liquid.

In a large deep skillet, heat olive oil over medium heat. Add the garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes. Stir in chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a nice sauce. Season with cumin, garlic powder salt, and pepper. Cover and simmer on low for about 10 minutes more adding more broth and seasoning if needed. Makes 4 cups.
Filipino Adobo Chicken
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 4 pts • Points+: 4 pts
Calories: 174.8 • Fat: 4.3 g • Protein: 27.2 g • Carb: 5.0 g • Fiber: 0.5 g   
  • 8 chicken legs on the bone (skin removed)
  • 1/3 cup low sodium soy sauce
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic, crushed
  • 6 ground peppercorns
  • 4 bay leaves
  • 1 jalapeño, chopped (optional)

Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal). Add chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes. Remove the cover and cook an additional 15 minutes, until the sauce reduces. Discard bay leaves and serve
Broiled Tilapia with Thai Coconut Curry Sauce
Adapted from Cooking Light

  • 1 tbsp minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 cup finely chopped red bell pepper
  • 1 cup chopped scallions
  • 1 tsp curry powder
  • 2 tsp red curry paste
  • 1/2 tsp ground cumin
  • 4 tsp low-sodium soy sauce
  • 1 tbsp sweetener
  • 2 tsp Asian fish sauce
  • 1 (14-ounce) can light coconut milk
  • 1/4 cup chopped fresh cilantro
  • 6 (6-ounce) tilapia fillets
  • Lite salt
  • Cooking spray

Preheat broiler.

Heat a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sweetener, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

Sprinkle fish with 1/4 teaspoon lite salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce lime wedges.

Thai Coconut Curry Shrimp
Gina's Weight Watcher Recipes

  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro, chopped
  • Lite salt to taste
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro and serve. Enjoy!

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