Slow Cooker Navy Bean Soup with Ham
INGREDIENTS:
- 1 1/2 c. dry navy beans
- 5 c. water
- 1 carrot, finely chopped
- 1/4 c. celery, finely chopped
- 1 medium onion, chopped
- 1 (3/4 pound) ham hock, a meaty ham bone, or several pieces of boneless ham
- 1/2 tsp. salt
- dash pepper
PREPARATION:
Soak beans for 12 hours and drain. Put beans in Dutch oven and cover with water; simmer for about 30 minutes. Place all ingredients in a 3 to 5-quart slow cooker. Cover and cook on LOW for 10 to 12 hours.Pappardelle with Shrimp
6ozs pappardelle
2 tbsp olive oil
1 garlic clove, minced
1lb medium shrimp, peeled and deviened
1/4 C dry white wine
3/4 C Basic Chicken Stock or low sodium
2 large eggs
2tbsp grated parmesan cheese
3tbsp finely chopped fresh mint
1/2 tsp salt
1/2 tsp ground pepper
Cook the pappardelle according the package. (you can also use egg noodles)
In a large nonstick skillet over medium heat, heat the oil. Add the garlic and saute until soft. Add the shrimp and cook until they become opaque, 2-3 minutes. Add the wine, bring to a boil than add the stock.
In a small bowl, beat the eggs and cheese gradually whisk 1/2 cup of the hot broth into the egg mixture. Pour the egg mixture into the skillet, whisking constantly. Reduce the heat and stir in the pappardelle, cook, stirring, until the sauce thickens and the pasta is heated through. 2-3 minutes. Remove from heat and sprinkle with the mint, salt and pepper. Toss to combine.
Per serving: (1/4 of pasta and shrimp) 374 Cal, 12 g Fat, 3g Sat Fat, 0g Trans Fat, 277mg Chol, 589 mg Sod, 33g Carb, 2g Prot, 104mg Calc. WW points: 8.
Cantaloupe-chicken salad Sandwiches with Creamy Tarragon Dressing
1/4 C thinly sliced green onions
1/4 C reduced fat Mayo
2tbsp white wine vinegar
1 tsp minced fresh tarragon
1/4 tsp kosher salt
1/8 tsp ground black pepper
2 C (1/2-inch) cubes cooked chicken breast (about 1lb)
1 1/2 C (1/2-inch) cubes cantaloupe
1/3 C chopped celery
4 C mixed salad greens
1 1/3 C thinly sliced cucumber
6 (6-inch) whole wheat pitas cut in half
Combine first six ingredients in a bowl, stir in with a whisk. Add chicken, cantaloupe, and celery; stir gently.Cover and chill for 30 minutes.
Divide salad greens and cucumber slices evenly among pita halves. Spoon about 1/2 cup chicken salad into each pita half. Serve immediately. Yield: 6 servings. (serving size 2 filled pita halves)
From Cooking light magazine May 2007
Calories: 262 (13% from fat) Fat 3.8g (sat 0.6g, mom 0.6g poly 1.5g) protein 18.6g, Carb 42g, Fiber 6g, Chol 25mg, Iron 3.2g, Sodium 667mg, Calc 44mg
Orange Chicken with Broccoli from WW cookbook (4 points w/o rice 6 points w/ 1/2C rice) ~ Modified this because i forgot to get some broccili..but it turned out great.
4 tsp vegetable oil
1 tbsp minced peeled fresh ginger
1lb skinless boneless chicken breasts cut into 1/2 inch strips
2 cups broccoli florets
1/4 cup water
1/2 cup low-sodium chicken broth
1/4 cup orange juice
3 tbsp reduced sodium soy sauce
1 tsp cornstarch dissolved in 1 tbsp water
1 orange, peeled and sectioned
In a medium nonstick skillet over medium heat heat the oil. Add the giner and saute, stirring often 2 minutes. Transfer to a small plate with a slotted spoon.
In the same skillet, saute the chicken until cooked through, about five minutes. Transfer to another plate. in the skillet, combine the broccoli and water, stirring to scrape up the browned bits from the bottom of the pan; cook, covered until tender-crisp, 3-4 minutes. Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce. Add the dissolved cornstarch, cook, stirring frequently until the mixture boils and thickens slightly. Add the orange, heat through. Top with ginger and serve.
Per serving (one cup): 221 cal, 6g Fat, 1 g Sat fat, 0g Trans fat, 66mg Chol, 389 mg Sod, 12g Carb, 3g Fib, 29g Prot, 49mg Calc
