Stir Fry

About 280 calories per serving (including rice). Serves 7

• 1/2 container light firm tofu sliced into squares
• 1 Tbs coconut oil
• 1 cup diced red pepper
• 2 cups broccoli
• 1 cup sliced red cabbage
• 1 &1/2 c shredded carrots
• 2 cloves crushed garlic
• 1&1/2 c shelled edamame
• 2 Tbs. soy sauce
• 20 cashews

In large frying pan or wok cook tofu in coconut oil, and sprinkle with a bit of cayenne pepper, until lightly browned. Push to sides and cook red pepper, broccoli, cabbage, and carrots until softened, and garlic, soy sauce, and edamame and cook until edamame is warmed through toss in the cashews. Serve with 1/2 cup rice per person.

Cream of Broccoli Soup

1. 

About 195 calories per serving


4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
1/3 cup all-purpose flour
2 tablespoons chicken bouillon powder
2 1/2 cups 1% milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 cup reduced fat shredded sharp Cheddar cheese

1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese

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Simple Homemade Yogurt

This is a great yogurt! My daughter tells me she thinks it is different than store bought but way better! Here is a link to the video:
http://vimeo.com/9663719

Lighter Sesame Chicken

Originally from Iowa Girl Eats

Ingredients:
1 1/2 cup brown rice
1/2 cup honey
4 Tablespoons sesame seeds
4Tablespoons soy sauce
2 garlic cloves, minced
2 egg whites
4 Tablespoons cornstarch
4 small chicken breasts (12oz), cut into 2″ pieces
salt & pepper
2 Tablespoon vegetable oil
4 green onions, chopped
4 cups broccoli florets

Directions:

1. Prepare rice according to package directions. Meanwhile, combine honey, sesame seeds, soy sauce, and garlic together in a small bowl then set aside. In a separate larger bowl, whisk together egg white and cornstarch until smooth. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.
2. In a small saucepan or steamer, steam broccoli until crisp tender then set aside.
3. Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through. Turn off heat and remove skillet from burner. Add prepared sauce and green onions then toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

Italian Chicken and Pasta

Heat oven to 375 degrees

• Chop 6 Roma tomatoes, 2 small cans of marinated artichoke hearts, and 3 cloves of fresh garlic. Transfer these to a large bowl and mix with 1 tsp sugar, 2 Tbs flour, and a generous amount of salt and pepper.
• Cut 3 chicken breasts into 2 inch pieces
• Put chicken in class pan and top with tomato mixture
• Cook for about 20 minutes
• Cook pasta while chicken is cooking
• Take out of oven and top with grated mozzarella (the amount you like)
• broil under broiler until bubbly
• Take out of oven and top with fresh basil
• Serve over cooked pasta

Slow Cooked Pork Carnitas

This is from Skinny Taste

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g



Ingredients:

• 2.5 lb pork shoulder blade roast, lean, all fat removed
• 6 cloves garlic, cut into sliver
• cumin
• adobo sauce to taste
• garlic powder
• 3/4 cup 99% fat free chicken broth
• 2-3 chipotle peppers in adobo sauce (to taste)
• 2 bay leaves

Directions:

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Cajun Chicken Pasta on the lighter side

This is from Skinny Taste and is a new favorite!

Cajun Chicken Pasta on the Lighter SideSkinnytaste.com
Servings: 5 • Serving Size: 1 1/2 cups • Old Points: 6 pts • Points+: 8 pts
Calories: 323.8 • Fat: 6.2 g • Protein: 25.9 g • Carb: 44.1 g • Fiber: 6.3 g • Sugar: 3.2 g
Sodium: 126.5 mg (without salt) 



Ingredients:

• 8 ounces uncooked linguine (I used part wheat part regular)
• 1 pound chicken breast strips
• 1-2 tsp Cajun seasoning (or to taste)
• 1 tbsp olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium yellow bell pepper, thinly sliced
• 8 oz fresh mushrooms, sliced
• 1/2 red onion, sliced
• 3 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 cup fat free low sodium chicken broth
• 1/3 cup skim milk ( I used soy)
• 1 tbsp flour
• 3 tbsp light cream cheese ( I used half light sour cream and hal cottage cheese)
• fresh cracked pepper
• 2 scallions, chopped
• salt to taste
•  cooking spray

Directions:

Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to package directions

Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.

Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.

Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.

Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes

Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!