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Turkey Reuben

21 Sep

There is a restaurant in the greater Cincinnati called Izzys.  I love to go there and eat the turkey reuben, and I usually get a half sandwich, and cabbage soup, because that’s pretty low calorie and so, so delicious.  Inspired by Izzys, I decided this weekend to make turkey reubens and sweet and sour cabbage soup for dinner tonight. They pair well together, so I’ve even included a photo of them together for your viewing pleasure 🙂

There were 4 of us eating dinner tonight, so, this recipe makes 4 sandwiches.  You could adjust accordingly if you need more/less.

Ingredients:

  • 12 oz of Boars Head Golden Roasted Turkey, sliced to your preference
  • 8 Slices of 35 Calorie Bread (We like Aunt Millie’s potato bread)
  • Parkay 0 calorie spray butter
  • 3/4 Cup of sauerkraut
  • 6 TBSP kraft fat free thousand island dressing
  • 4 slices of Sargento ultra thin swiss cheese

Directions:

  1. Portion your turkey out into 3 oz portions.
  2. Spray 1 side of each piece of bread liberally with spray butter.
  3. In a small bowl, mix your sauerkraut and thousand island together.
  4. Please each slice of bread butter size down in a large skillet or electric griddle to grill your bread.
  5. Spray the skillet or griddle with non-stick spray, and place each of your 3 0z portions of turkey in the skillet separately.  Cook each stack of turkey on one side, and then flip to cook on the other side.  The idea is to warm the turkey through, not cook it crisp.
  6. Once your turkey is warmed, place a slice of cheese on top of each turkey portion and allow cheese to begin melting.
  7. Transfer each stack of turkey and cheese to a piece of “grilled side down” bread, and top each of the turkey portions evenly with sauerkraut mixture.
  8. Top each sandwich with a remaining slice of grilled bread, grilled side up.  Slice sandwiches in half, and enjoy.

Makes 4 sandwiches at only 238 calories each

Appx 6 weight watchers points each

 

  
  

Oven Baked Schnitzel

20 Sep

My best friend’s Mom, who helped raise me when I was growing up, used to make Schnitzel, and it’s something I’ve always really liked, but only made a few times here and there.  Last week I got a craving for Schnitzel and decided to try my had and a lower calorie version that would satisfy my craving, without too many calories.  I like my Schnitzel with just a little lemon juice over the top, so that’s how we’re going to do it here!

Ingredients:

  • 4 (4 oz) boneless pork chops  (the ones I used were 130 calories each
  • 2 Eggs, beaten
  • 1/2 cup Flour (seasoned flour if you’ve got it)*
  • 1 cup Bread crumbs (I used roasted garlic flavored, but plain would do fine)
  • Salt and Pepper to taste
  • 1 Lemon

*Seasoned flour.  I use it in all my savory dishes, and it makes a big difference. here’s the one I use, and you can even order it here if you are so inclined.

Editor’s Note:  Although the recipe calls for 1/2 cup flour and 1 cup breadcrumbs, and 2 eggs, I only counted calories for half this amount, because there was about half of each left at the end of prep.  However, you don’t want to just start with half as much, because you won’t have a deep enough pile to properly cover your chops evenly.

Directions:

  1. Place 1 chop at a time inside a large ziplock freezer bag.  Use a meat mallot to pound the chop on both sides until the whole thing is flat and no more than 1/4 inch in thickness.  The baggie keeps you from slinging pork-juice all over your kitchen.  You could pound it out directly on a cutting board, but  I wouldn’t recommend skipping that.
  2. Salt and pepper chops to taste.
  3. Using 3 shallow bowls, fill one with beaten egg, 1 with flour, and 1 with bread crumbs.
  4. Dip each Chop into the flour first, covering evenly, then into the Egg, and finally into the bread crumbs.
  5. Once each chop is covered in crumbs, place them on a broiler pan, which has been sprayed with non stick cooking spray.
  6. Spray a light coating of non stick spray on the top of each chop, and Bake on 425 for about 15 minutes, then flip each piece of meat, and bake another 5 minutes.  Broil briefly at the end if tops are not as brown as you like.
  7. Squeeze 1 slice (1/4 of a lemon) of lemon over each chop and serve immediately.

Makes 4 servings= 231 Calories per serving

appx 6 weight watchers points plus each


  

Parmesan Potato Wedges

16 Sep

I altered this recipe from one that I found online, which had much higher calories.  With just a couple tweaks of ingredients, it turned out both delicious and low calorie.  I hope you enjoy.

Ingredients: 

  • 3 russet potatoes
  • 2 TBSP olive oil
  • 1 1/2 tsp salt
  • 11/2 tsp garlic powder
  • 1 1/2 tsp italian seasoning
  • 1/4 cup shredded parmesan cheese (I used kraft)

Directions:

  1. Slice each potato into 8 wedges.  (I sliced down the middle longways, and then 3 cuts through each half, leaving me with 24 “wedges”)
  2. In a large bowl, cover the wedges with the olive oil, and stir it around so the oil coats all the potatoes evenly.
  3. Add all the seasonings as well as the cheese and mix well until all potatoes are covered.
  4. Spray a large baking sheet very liberally with nonstick spray.  Line the wedges up side by side with the potato skills facing down on the sheet.
  5. If there is any cheese left in the bowl, you might as well scoop it on top of the less cheesy wedges (you already counted the calories so you might as well eat the cheese!)
  6. Bake at 425 for 25-30 minutes.  If you put them skin side down, you don’t even have to flip them during baking.

Makes 5 servings= 234 calories per serving 

Appx 6 weight watchers points plus

BEFORE:


Beef and Barley Soup

14 Sep

This is a soup that I’ve only experienced from a can.  Nobody in my family ever made anything with “Barley” in it.  I wasn’t even sure what barley was until probably college… I knew it came in a can of vegetable beef soup, and that was about it.  But for some reason the other day I thought to myself… self… “i’m gonna make beef and barley soup, and I already know what i want in the broth!”  So, I set out throwing together ingredients, and I have to say I was pretty pleased with the results.  Best part? This all cooked in the crock pot while I was 2 hours away at a baseball game.  It’s about as low maintenance as you can get.  My husband doesn’t enjoy soup, so I often share what I make with my neighbors.  They gave it their official seal of approval, so here we go!

Ingredients

  • 1 lb of cubed stew meat (beef)
  • 1/2 of an onion, chopped finely
  • 2 carrots, chopped
  • 1 stalk of celery, chopped
  • 1 cup sliced (fresh or canned) mushrooms
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 TBSP minced garlic
  • 40 oz of beef broth
  • 1 Tbsp Red Wine
  • 1 TBSP Worcestershire sauce
  • 3 Bay leaves
  • 1 can of condensed french onion soup (i used campbells)
  • 1/2 cup of uncooked pearl barley

Directions:

  1. The first thing I did was take the stew meat, which is already cubed into about 1 inch cubes, and i cut the pieces into 4’s.  I wanted this soup to have lots of pieces of easy to chew beef, vs having big hunks of beef like a stew.
  2. Once you’ve cut your beef, place it in the bottom of the crock pot, and throw everything else right in on top of it.
  3. Stir the mixture around a couple times and then cook the whole thing for 8-10 hours on low.
  4. Remove the bay leaves before serving.

Makes 9 (1 cup) servings= 185 Calories per serving

Appx 4 weight watchers points plus per serving

Curry Chicken Salad (for sandwiches)

14 Sep

Hey guys!  So, this recipe is an original that I threw together this weekend.  It was inspired by a deli that used to be near my work, that sold Curry chicken salad on croissants.  I loved the stuff, but the deli went out of business.  I hadn’t had curry chicken salad in years, but last week I got a craving for it, and so this low calorie version was born.  I think this is delicious, and I will definitely be repeating it in my own household.  Even the husband enjoyed it, although he was unsure about trying it at first.  It’s yummy, and not too overwhelming with Curry.   The sweet cherry craisins are a nice comliment to the curry flavor.  I served this with 2 slices of 35 calorie bread (not included in the calorie count below).

Ingredients:

  • 12 oz boneless, skinless chicken breast (cooked and shredded)
  • 1/4 cup + 1 TBSP fat free miracle whip
  • 1 stalk of celery, finely diced
  • 1 TBSP onion, finely diced
  • 3/4 tsp of curry powder (i used a 1/2 tsp and a 1/4 tsp to measure)
  • 1 TBSP slivered almonds
  • 2 TBSP cherry flavored dried cranberries (I used craisins)
  • salt and pepper to taste

Directions:

  1. Mix everything but the chicken together first, to be sure your curry is mixed in well.
  2. Add chicken to mixture, and stir until everything is well incorporated.
  3. Serve with saltine crackers or low calorie bread.  Add Lettuce and tomato if you like.

Makes 4 (1/2 cup) servings= 161 Calories per serving

Appx 4 weight watchers points plus


Crock Pot BBQ Pulled Pork

7 Sep

This one is a great meal for those days when you have folks coming over for dinner, and you want to have as much done ahead of time as possible.  There’s not much fuss involved with this delicious crockpot concoction, and Pulled Pork is a delicious staple in the South.  My husband doesn’t like barbecue sauce, so i left a little out just for him, with only the rub, and it also went over very well.   Traditionally made with a fattier piece of pork, this slimmer version, in my opinion, really benefits from cooking in the liquid low and slow.  Try for yourself, and let me know what you think 😉

Ingredients:

  • 3 3/4 lbs- 4 lbs pork loin (i picked one that was 160 cal per 4 oz serving)
  • 1/2 a large yellow or white onion, chopped
  • 1 can (12 oz) diet Dr Pepper (you could use regular diet soda, or diet cherry soda too)
  • 1 cup ketchup
  • 1 1/2 TBSP apple cider vinegar

The Rub: 

  • 1 1/2 TBSP paprika
  • 1 TBSP garlic powder
  • 1 TBSP sea salt
  • 1 TBSP Black pepper
  • 1 TBSP Dry Mustard
  • 1 TBSP Splenda Brown Sugar
  • 1/2 TBSP Crushed red pepper

Directions: 

  1. Mix all spices together in a small bowl.
  2. Pat your pork loin dry, and apply rub liberally to all sides.  Press the rub into the loin so that as much rub as possible is used to cover the meat.
  3. Place your rubbed pork loin into a large crock pot, along with chopped onions.
  4. Pour diet soda on both sides of the pork loin, and gently life loin up with a fork so some soda gets underneath.
  5. Cook on low for 10 hours.
  6. After 10 hours on low, meat should be easy to shred with a fork.  Remove meat and set aside on a platter.
  7. Measure out 1 cup of the juice from the crock pot.  This is what you’ll use for the sauce.  The rest of the juice can be discarded.
  8. In your crock pot, mix your 1 cup of cooking liquid, along with 1 cup of ketchup and 1 1/2 TBSP vinegar.  Mix well until ketchup is well incorporated.
  9. Shred the pork and return to the crock pot with the sauce.  Stir the sauce and meat together well, and allow to sit on warm until you’re ready to serve.
  10. Makes 12-15 servings (depending on how much meat you started with) of about 1/2 cup each.

I served each serving with a “lite” hamburger bun, which was 80 calories.  Those calories are not included in the count below.

1 serving= 229 Calories per serving

Appx 6 weight watchers points plus per serving

IMG_0761

Stuffed mushrooms

31 Aug

My husband loves these mushrooms. They are pretty simple to make, and they make a tasty side, or appetizer. I apologize that I wasn’t able to get a better photo, but this was one of those nights where the kids were wound up and we had a billion things going on, so here are my mushrooms (pictured as a side item for spaghetti).

Ingredients: 

  • 12 medium to large mushrooms
  • 6 wedges of laughing cow cheese, garlic and herb flavored
  • 1/3 cup Italian seasoned bread crumbs
  • 1/8 tsp garlic powder
  • 1/2 tsp oregano

Directions:

1. Wash mushrooms and carefully pull the stems out of the caps (set the stems aside, we will need those). Be careful to try to keep the mushroom caps intact.

2.  Once all stems have been removed from the mushrooms throw away half the stems and chop the other half into tiny pieces.

3. Unwrap all of your cheese wedges and place them in a microwavable bowl. Microwave your cheese for about 20 seconds to soften.

4. Mix breadcrumbs, garlic powder, and oregano with cheese. Stir in chopped up mushroom stems and mix until well combined.

5. Use a spoon to fill each mushroom cap with about a tablespoon of filling.

6. Line mushroom caps up (filling side up) inside a baking pan and cook for 20 minutes at 400°

Makes 12 mushroom caps

28 calories per mushroom

(Appx 2 weight watchers points plus for 3 mushrooms)

Simple Side Salad with Homemade Balsamic Vinaigrette

29 Aug

So, I feel sort of silly even listing this as a “recipe” because it’s so stinking simple.  But, I guess it’s the contribution of the homemade, very low calorie dressing that makes it legitimate for me.  I hope you guys enjoy.  Keep in mind here, that I only feel like I need a little dressing on a salad these days.  Some folks may want more dressing, so I’ve added some additional info on how to get more dressing for not too many more calories.  This recipe is for 1 side salad.

Ingredients:

  • Romaine Lettuce, 2 cups chopped
  • Red onion, 2-3 TBSP chopped
  • 1/4 of a medium cucumber, peeled, seeded and chopped (you can peeling and seeding, but I don’t like eating peels or seeds in my cukes)
  • 1/4 of a medium tomato, chopped
  • 1 tsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • about 1/8 tsp of Italian seasoning (herbs like oregano, basil, etc)

Directions:

Add all veggies to a bowl.

Use a small container to mix together oil, vinegar, and Italian seasoning.  You’ll see that I’ve decided to use a children’s medicine spoon.  It holds the ingredients perfectly, helps you to measure them, and pours easily.  Just place your finger over the top and shake until everything is combined. If you’re using a tiny bowl instead, you may have difficulty whisking such small amounts together, but give it a go anyway. I have faith in you.  (but seriously, if you have one of these spoons… so awesome)

Makes 1 side salad

Salad Only: 30 calories

Salad with dressing as shown: 75 calories (1 ww points plus)

Want more dressing? Use 1 more teaspoon of vinegar for only 5 more calories. If you add more oil, it’ll be 40 calories per tsp.


  

Open Faced Breakfast Sandwiches

21 Aug

Tonight my family asked for breakfast for dinner (which is not unusual in this house).  I wanted to do something a little different, so we went with Open Face Sandwiches.  I know that this recipe calls for packaged instant gravy (GASP!) which is almost a deadly sin in the American south (and in my home particularly).  I chose to go this route for 2 reasons.  1. Packaged instant gravy is much lower in calories than homemade white gravy, and 2. it’s easier, and on a weeknight, time is precious.  I used some pretty specific brand name ingredients here, but i’ll list the calorie counts for what i used, in case you’d like to use an alternative brand, or these items are not available in your area.

I usually like to stay around 250 calories or less for breakfast, so this works better as a lunch or dinner option for me. However, you could lower the calories by using 2 slices of canadian bacon instead of sausage, or using only egg whites.

Ingredients:

  • 4 Light (100 calorie) English Muffins
  • 4 Eggs
  • 4 Egg Whites
  • 8 chicken or turkey sausage patties (I used chicken sausage at 120 cal per 2 patties)
  • 1 envelope of white country gravy (I used Pioneer at 45 calories per 1/4 cup)
  • 1/8 tsp salt

Directions: 

  1. Cook sausage patties according to directions on package.
  2. Prepare gravy according to instructions on packet. Stir in salt.
  3. Mix eggs and egg whites together and whisk until blended.
  4. In a large skillet, spray non stick cooking spray, and scramble your egg mixture on medium heat until eggs are done. Season eggs with salt and pepper if you wish.
  5. While eggs are cooking, split your english muffins and toast them all in the toaster, or on broil in the oven.
  6. To assemble sandwiches, place 1 muffin top, and 1 bottom on each plate.  Top each muffin with a sausage patty.
  7. Divide eggs evenly between each of the 8 muffin pieces.
  8. Top plate with 1/3 cup of gravy, split evenly between the 2 muffins.

Makes 4 servings= 365 calories per serving

Approximately 9 weight watchers points plus per serving.


Beef and Mushrooms

29 Jul

It’s funny that this recipe happened to coincidentally be posted right after a very similar chicken recipe. Regardless, I thought this was yummy, and sort of reminded me of beef stroganoff. I liked this dish over rice, and will make it again. It could easily be “beefed up” (Pun intended) to be a real stew by adding your favorite veggies (I’m thinking celery, carrots…) Anyway, enjoy.

 

Ingredients:

1.5 lbs of stew meat

1 can condensed cream of mushroom soup

1 (12 oz) can of clear diet soda (sprite zero, diet 7 up, etc)

1 envelope lipton onion soup mix

1 small-medium onion, chopped

1 cup of fresh sliced mushrooms

1 tsp salt

Pepper to taste

Crushed red pepper flakes (to taste, ¼ tsp-1/2 tsp)

 

Directions:

  1. Place everything except mushrooms into a crockpot and cook on low 4-6 hours.
  2. Add mushrooms and cook an additional hour, stirring periodically.

Serve over rice, noodles, mashed potatoes, etc…

 

Makes 4 servings

350 Calories per serving

Appx 11 weight watchers points plus per serving