A zero point Weight Watcher recipe: These are wonderful!
POINTS® Value: 0
Servings: 8
Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy
Works with Simply Filling
Great as a side dish or as a snack. An unbeatable combo of flavor, texture and spice.
Ingredients
1 spray(s) cooking spray
1 small head(s) cauliflower
1/2 tsp ground cumin
1/2 tsp chili powder, or more to taste
1/2 tsp table salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F. Coat a baking sheet with cooking spray.
Cut cauliflower florets into bite-sized pieces (there should be about 4 cups). Place cauliflower in a medium bowl and add cumin, chili powder, salt and pepper; toss well to coat.
Spread cauliflower on prepared baking sheet and bake until cauliflower is tender, but not mushy, stirring halfway through, about 10 minutes. Yields about 1/2 cup per serving.
Thursday, January 21, 2010
Monday, January 18, 2010
Sunday, January 17, 2010
Pork and Tomato Carnitas
This was my favorite recipe of this week. I made some wonderful recipes from Tosca Reno's Eat Clean book and Weight Watchers cookbooks and this one in the Hit The Spot Weight Watchers book was by far the tastiest, easiest and it's also very healthy.
All you need is:
2 teaspoons of EVOO
1 pound of extra lean pork tenderloin (cut into 2 inch strips)
1 sweet onion, thinly sliced
2 garlic cloves, minced
1 can diced tomatoes
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoons cumin
1/2 teaspoon sea salt
1/4 cup fresh cilantro
8 corn tortillas or organic corn hard taco shells
In skillet, heat oil, pork and onion, cook 10 minutes. Add tomatoes, vinegar, chili, cumin and sea salt. Simmer for 10 minutes. (I added a cup of frozen corn and it was yummy). Add cilantro right before serving.
In another skillet, you can add a little oil and crisp up your corn tortillas or cook your corn tortillas how you like. I found organic corn taco shells that I like to use.
Scoop pork mixture into shells, add a fat free sour cream if you'd like and you're eating in 20 minutes.
So easy, so good and so healthy. Have fun! Let me know if you try this and if you like it. Be sure to get an extra lean cut of pork tenderloin.
All you need is:
2 teaspoons of EVOO
1 pound of extra lean pork tenderloin (cut into 2 inch strips)
1 sweet onion, thinly sliced
2 garlic cloves, minced
1 can diced tomatoes
1 tablespoon red wine vinegar
2 teaspoons chili powder
1 teaspoons cumin
1/2 teaspoon sea salt
1/4 cup fresh cilantro
8 corn tortillas or organic corn hard taco shells
In skillet, heat oil, pork and onion, cook 10 minutes. Add tomatoes, vinegar, chili, cumin and sea salt. Simmer for 10 minutes. (I added a cup of frozen corn and it was yummy). Add cilantro right before serving.
In another skillet, you can add a little oil and crisp up your corn tortillas or cook your corn tortillas how you like. I found organic corn taco shells that I like to use.
Scoop pork mixture into shells, add a fat free sour cream if you'd like and you're eating in 20 minutes.
So easy, so good and so healthy. Have fun! Let me know if you try this and if you like it. Be sure to get an extra lean cut of pork tenderloin.
Saturday, January 9, 2010
Chicken Orzo Soup with Arugula and Basil
This recipe is easy, healthy, clean and yummy!!
Chicken Orzo Soup with Arugula and Basil
1 32 oz container organic low soduim chicken stock (4 cups)
1 tablespoon extra light olive oil (ELOO)
1 pound chicken tenders
2 tablespoons fresh thyme
1 bay leaf
1 onion, chopped
1 carrot, chopped
2/3 cup whole wheat orzo
2 cups arugula, chopped
1 cup basil, shredded
1 teaspoon lemon peel
grated parmigiano-reggiano for the table
1. Bring stock and 2 cups water to a low boil
2. Another soup pot heat ELOO and add chicken. Cook about 5 minutes until brown. Add thyme, bay leaf, onion, carrot, mushrooms, sea salt and fresh ground pepper. cook until veggies soft, about 7 minutes.
3. pour hot stock over veggies and chicken and bring to boil. Stir in orzo cook until al dente, about 8 min. remove from heat and add arugula and basil until wilting. stir in lemon peel and discard bay leaf.
4. Serve with cheese
Yummy!
Chicken Orzo Soup with Arugula and Basil
1 32 oz container organic low soduim chicken stock (4 cups)
1 tablespoon extra light olive oil (ELOO)
1 pound chicken tenders
2 tablespoons fresh thyme
1 bay leaf
1 onion, chopped
1 carrot, chopped
2/3 cup whole wheat orzo
2 cups arugula, chopped
1 cup basil, shredded
1 teaspoon lemon peel
grated parmigiano-reggiano for the table
1. Bring stock and 2 cups water to a low boil
2. Another soup pot heat ELOO and add chicken. Cook about 5 minutes until brown. Add thyme, bay leaf, onion, carrot, mushrooms, sea salt and fresh ground pepper. cook until veggies soft, about 7 minutes.
3. pour hot stock over veggies and chicken and bring to boil. Stir in orzo cook until al dente, about 8 min. remove from heat and add arugula and basil until wilting. stir in lemon peel and discard bay leaf.
4. Serve with cheese
Yummy!
Wednesday, November 4, 2009
Kickin Salsa
2 Very Ripe Tomatoes - Beefsteak or Your Choice
1 inch slice of Sweet Onion
1 Roasted Red Pepper
1 Teaspoon of Chipotle Powder
1 Tablespoon of Lemon Juice
1 Garlic Clove
1 Tablespoon of dried or fresh cilantro
Mix all in a blender and serve with Blue Corn Chips.
This salsa will make your mouth burn a bit after a few bites but it is soooooooooooo good, so easy, and light on calories. Get your daily intake of fruits and veggies with this salsa.
1 inch slice of Sweet Onion
1 Roasted Red Pepper
1 Teaspoon of Chipotle Powder
1 Tablespoon of Lemon Juice
1 Garlic Clove
1 Tablespoon of dried or fresh cilantro
Mix all in a blender and serve with Blue Corn Chips.
This salsa will make your mouth burn a bit after a few bites but it is soooooooooooo good, so easy, and light on calories. Get your daily intake of fruits and veggies with this salsa.
Wednesday, October 14, 2009
Excellent Healthy Edamame Salad
2 Cups of Cold and Shelled Edamame (just let frozen sit for 15 minutes)
1 cup of frozen corn (sit with edamame until unfrozen)
In a bowl, mix:
1/2 cup of light EVOO
6-7 Tablespoons of any kind of Balsamic vinegar (or you can use red wine vinegar)
1 Tablespoon of dijon mustard
salt and pepper
Mix together.
Add edamame and corn and there you go. A nice salad dish great with any meat really.
Remember edamame has one of the highlest levels of protein with all nine essential amino acids and monunsaturated fat that helps to control bad fat and lower cholestoral. Also edamame is packed with fiber and heart healthy.
2 Cups of Cold and Shelled Edamame (just let frozen sit for 15 minutes)
1 cup of frozen corn (sit with edamame until unfrozen)
In a bowl, mix:
1/2 cup of light EVOO
6-7 Tablespoons of any kind of Balsamic vinegar (or you can use red wine vinegar)
1 Tablespoon of dijon mustard
salt and pepper
Mix together.
Add edamame and corn and there you go. A nice salad dish great with any meat really.
Remember edamame has one of the highlest levels of protein with all nine essential amino acids and monunsaturated fat that helps to control bad fat and lower cholestoral. Also edamame is packed with fiber and heart healthy.
Saturday, October 3, 2009
Weight Watchers Haystacks
1 12oz bag of Nestle's dark chocolate chips
1 box of original Fiber One cereal
1. Melt the chocolate chips in the microwave.
2. Slowly stir in the Fiber One cereal. You can use the whole box.
3. Drop the mixture into muffin tins--makes 24.
Refrigerate and enjoy. CAUTION:: This is very high fiber, 2 a day are plenty. Don't give to young children.
1 point each.
1 box of original Fiber One cereal
1. Melt the chocolate chips in the microwave.
2. Slowly stir in the Fiber One cereal. You can use the whole box.
3. Drop the mixture into muffin tins--makes 24.
Refrigerate and enjoy. CAUTION:: This is very high fiber, 2 a day are plenty. Don't give to young children.
1 point each.
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