Thirteen Things

Thirteen WW Core Recipes that made Twisted Cinderella plans to cook 1. LOW CAL CORNMEAL CAKE 1 beaten egg 1/2 tsp. baking powder 1/2 tsp. cinnamon Splenda to equal 6 tsp. sugar 1 1/2 tsp. vegetable oil 1 tsp. vanilla 1/4 c. Skim Milk 1 oz. yellow corn meal 1/4 c. crushed pineapple Combine first 7 ingredients; mix well. Stir in corn meal and pineapple. Pour into a 5 inch baking dish. Bake at 350 degrees for 25 to 30 minutes or until firm to touch. 2. Chicken Stroganoff Brown in 4 teaspoon olive oil 1/2 cup chopped onion 3/4 to 1 cup diced or sliced mushrooms ( fresh ) 1-2 cloves garlic diced then add: 8 oz chicken breast chopped into bite size pieces Continue to brown can add some chicken broth till chicken is done Then add: 1/2 can cream of chicken soup 98% f/f ( 1.5 points ) or add 1 can for ( 3 points ) Add 1/2 to 1 can chicken broth bring to boil then add: 4 oz dry whole wheat pasta any smaller pasta shape would work. Some pepper & seasoned salt to taste. Let it start to boil again then simmer with a lid for approx 20 mins till pasta is done. Use 1/2 cans of the soup & broth if you use the whole cans I would use 8 oz dry pasta. About 3 servings cause its so filling. When done turn off let sit for about 5-10 mins then right before serving stir in 1/2 - 1 cup fat free sour cream. 3. Core "Makeover" perogies 1/2 a large yellow onion 3 slice of polenta (1/2 inch think and then cut into chunks) 1 tsp ff sour cream salt and pepper Spray skillet with nonfat spray. Saute the onions until sweating (I added a little water the onions so they didnt stick to the pan) and starting to carmelize add polenta and sprinkle onions and polenta with salt and pepper. Let polenta saute with onions. When your onions are carmelized and your polenta slightly browned you can remove them from the pan, plate them and add your ff sour cream. The flavor of the onions mixed with the polenta and the chill of the sour cream gave me the satisfaction of eating perogies. You probably could make CORE mashed potatoes and place this on top of them to give the potato filling texture. 4. Corn and Potato Chowder This is so warm and wonderful and you will never know that there is nearly no fat in this. Ingredients: 1t oil 2t water 1 1/4C chopped onions 2 stalks celery, inc. leaves, chopped 1 bay leaf 2C cubed potatoes (about 2 med potatoes) 2C vegetable stock (I used reduced sodium chicken stock) 2C skim milk 1C corn salt and pepper to taste Heat oil and water in dutch oven to bubbling. Add onions and saute 5-10 min. Depending on how hot you like the soup. Add a little water if too dry. Add, celery, bay leaf, potatoes, and stock. Cover and bring to a boil. Reduce heat to med. and cook 20 min or until potatoes are tender. Add milk and corn. Simmer (do not boil) 3-5 minutes until corn is tender. Discard bay leaf. Puree 1C of soup in food processor or blender (a potato masher and was perfect!), return to pot and add salt and pepper. This recipe is easily doubled. 5. 12 minute pasta toss 16 ounces rotini pasta (whole wheat) 4 skinless, boneless chicken breast halves, cut into bite size pieces 4 tablespoons olive oil 3 cloves garlic, minced 1 1/4 teaspoons salt 1 1/4 teaspoons garlic powder 1 1/4 teaspoons dried basil 1 1/4 teaspoons dried oregano 1 cup chopped sun-dried tomatoes 1/4 cup grated Parmesan cheese Cook pasta according to directions on package. Saute chicken, garlic and spices in olive oil. Add sun-dried tomatoes. Cook for 2 minutes. Add pasta and toss to combine. Add cheese. 6. Vegetable Not-sagna Pasta Toss 1 pound curly pasta (recommended: campanelle or cavatappi by Barilla) use Whole Wheat pasta Coarse salt 1 10-ounce box frozen chopped spinach 3 tablespoons extra-virgin olive oil, divided I would probably not use this 1 medium zucchini 12 cremini or baby portobello mushrooms, sliced 1 medium onion, thinly sliced 3 cloves garlic, chopped Salt and pepper 1 roasted red pepper, drained, pat dry, quartered lengthwise then thinly sliced 2 tablespoons butter * 2 rounded tablespoons all-purpose flour * 1 cup vegetable or chicken stock 1 cup milk obviously skim 1/4 teaspoon grated fresh nutmeg, eyeball it 1 1/2 cups ff ricotta cheese 1 cup fresh basil leaves, about 20 leaves Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta. Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid. Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining extra-virgin olive oil add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce. Place the part-skim(FF) ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine. (Add some 2tsp parm cheese if you want it would only add 1 point to the whole thing.) Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table. Serves 4 7. PANCAKES 1/4 cup oatmeal 1/4 cup cornmeal 1/2 tsp. baking powder 1/4 tsp baking soda 4 packets of Splenda 1/2 cup fat free plain yogurt 1 egg white Mix this all together. It is supposed to make 2 big pancakes, but you can get 3 normal sized pancakes from it. 8. My Favorite Chocolate Breakfast 1/3 cup rolled oats 1 envelope SF cocoa mix 1-2 pkgs of Splenda Combine and add about 1 cup of water. Zap for about 2 minutes. This is very like eating a bowlful of Unbaked Cookies. You could add peanut butter for more points and flavor. 9. Core Cheesecake 16 oz. fat free sour cream 1 sm. box Vanilla fat free, sugar free pudding Fruit of Choice Mix for 2 minutes. I didn't add any fruit and it was GOOD! 4 servings (5 pts. ea. for flex) 10. Brown Rice Mexicana.... 1 1/2 cup chopped Green Bell Pepper 2 tsp. any type of healthy oil 1 can rotel tomatoes (do not drain) 1 can (15 oz) black beans (drained and rinsed) 1 1/2 c. water 2 cups instant brown rice. FF shredded cheese.. In a large skillet add the oil . Saute bell peppers until tender. Add rotel tomatoes, black beans and water.. Bring to a boil and then add the rice.. Cover and simmer for 10 minutes, then uncover and sprinkle FF cheese on top Cover again and let set for 5 more minutes... 11. Indian Beef Patties 1 cup plain nonfat yogurt 2/3 cup cucumber -- chopped and seeded 1/2 cup onion -- finely chopped 1/4 cup fresh jalapeno pepper -- finely chopped and seeded 2 teaspoons dried mint flakes -- crushed 1 teaspoon ground cumin 1 teaspoon bottled minced garlic or 1/4 teaspoon garlic powder 1/2 teaspoon salt 1 pound extra lean ground beef, pork, or turkey For sauce, in a small bowl stir together the yogurt and cucumber. Cover and chill till ready to serve. In a medium bowl combine the onion, jalapeno pepper, mint, cumin, garlic and salt. Add the ground meat; mix well. Form mixture into four 3/4" thick patties. For a charcol grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14-18 min or till patties are done (160 degrees), turning once. For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack directly over heat. Cover and grill as above. Or place patties on the unheated rack of a broiler pan. Broil 3-4" from the heat for 12-14 min, turning once. Serve the patties topped with sauce. 12. Crock Pot Chicken Fagiole serves 6 2 tablespoons olive oil 1/2 cup onion -- chopped 3 cloves garlic -- minced 3 cups fat-free chicken broth 2 15-oz. cans stewed tomatoes 2 15-oz. cans great northern beans 2 cups whole wheat macaroni -- small, uncooked 1 tablespoon parsley -- chopped 1/2 tablespoon basil -- chopped salt and pepper -- to taste 2 cups boneless skinless cooked chicken breast -- chopped In a large nonstick skillet, heat oil over medium heat; add onions and saute till tender. Add garlic and cook for another 2 minutes. Add remaining ingredients and combine well. Transfer to crockpot and cook on Low for about 6 hours. Option: Top with shredded fat-free parmesan cheese. SERVING SUGGESTIONS: A big green salad and a bowl of raw baby carrots with your favorite dressing as a dipping sauce. NOTES: I made this - I'd recommend not adding the pasta in the beginning. Here's what I'd do... Cook the pasta as directed on the stovetop about 20 minutes before serving. Then stir in to the crock pot, let warm, and serve. Otherwise, the macaroni gets too squishy. 13. Mexican Lasagna 2 (12.5 oz.) Cans 99% Fat Free Canned Chicken breast, in water, drained 2 Tablespoons Chili Powder 1 Tablespoon Ground Cumin 1 Small onion, chopped 1 (14.5 oz.) Can Diced Tomatoes, drained 1 (4 oz.) Can Diced Green Chilies 16 oz. Old El Paso Medium Taco Sauce, divided 1 (15 oz.) Can Black Beans, rinsed and drained 8 Whole Wheat Lasagna Noodles 2 Cups Kraft Fat Free Shredded Cheddar Cheese Preheat the oven to 350 degrees. Cook the noodles according to the package directions. While the noodles are cooking, Using your hands, break the chunks of canned chicken up until the chicken looks shredded, and place it into a medium sized mixing bowl. Add in the chili powder, cumin, onion, tomatoes, green chilies, 1 cup of taco sauce and black beans. Spray a 9X13 inch pan with non-stick cooking spray. Place the remaining taco sauce evenly in the bottom of the pan, followed by 4 lasagna noodles (you will need to overlap the noodles slightly). Pour 1/2 of the chicken mixture on top; spreading evenly, and then sprinkle with half of the cheese. Place the last 4 lasagna noodles evenly on top, pour on the rest of the chicken mixture; spread evenly, and then sprinkle the remaining cup of cheese on top. Spray the top of the cheese lightly with non-stick cooking spray (this will help it melt better). Cover tightly with foil and bake for 40-45 minutes or until hot in the center. Allow to sit for about 5 minutes before cutting. Serves: 6 Per Serving: 337 Calories; 3g Fat (7.0% calories from fat); 45g Protein; 30g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 1663mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat. WWP: 6 Links to other Thursday Thirteens! 1. (leave your link in comments, I’ll add you here!)

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