D.I.E.T.? 15-minute meal recipes

Sugar Free Spicede Nuts

2010-01-27T09:50:00.002-05:00

Can't belieive it's Sugar Free.

This is a new year and I'm going sugar free. Since diabetes runs in my family I decided to make a change in some of my deserts. I was speaking to my Aunt Rosemarie over the holidays and she told me how she makes her sugar coated nuts. I also have a recipe for sugar coated Spiced Nuts. Her nuts are coated with egg whites mixed with Splenda and mine are coated with butter mixed with brown sugar. Now, I do not see a down side to my Aunt’s nut recipe. It is loaded with protein and no sugar. There is a small difference. Mine has a crispy candy coating and hers has a nice nutty sweet flavor. This recipe is perfect for someone who wants to watch their sugar intake. My husband loves my spiced nuts. When the Chief came home he spotted the jar of nuts and dug right in. I asked him if he noticed anything different. He shook his head no, and said not really. I then told him they were sugar free. He was shocked and grabbed another hand full. Based on my husband’s response I could say they are a hit. This was so good next week I'm going to substitute the nuts with a Granola mix. Thank's Aunt Rosemarie.

Ingredients:

1 bag 16 oz. pecan halves
8 oz of roasted salted cashews
6 oz of Macadamia nuts
3/4 cup of Brown Sugar Splenda
1/4 cup of Splenda
1/4 teaspoon of cayenne pepper (optional)
2 teaspoons of cinnamon
1 tablespoon of pure vanilla
4 egg whites
Directions: Separate egg whites from egg yolks. Add the Splenda brown sugar, Splenda, cayenne pepper, cinnamon and vanilla to the egg whites. Beat with a fork until it is mixed well. Put all the nuts in a bowl and pour the egg white mixture in with the nuts and mix well. Cover a baking sheet with quick release aluminum foil. Spread nuts evenly on baking sheet. Bake at 350 degrees for ten minutes. Toss nuts and bake again for an additional ten minutes. Let cool and they become slightly crispy.

Layered Mexican Chicken Pie

2009-08-10T00:02:00.001-04:00

One big NO! NO! We have all heard time and time again. Never go grocery shopping when you are hungry. Well I totally ignored that rule. I was so hungry and I wanted Mexican. As I was shopping I got these items and thought, this could get ugly, complicated and messy. I like my one pot meals and I try to keep it down to 10 ingredients per meal. Then I had a thought, layering everything in a pie plate. I wasn't sure how this was going to come out but I was hungry and all these ingredients sounded so good. When I got home I immediately started working on this. It took about 50 minutes to make. It came out so good, so rich in flavor. My husband loved this so much, he said, I have to put this in my Family Heritage Cookbook section so I can remember to make it again. But I have to post it in my D.I.E.T.? 15 minute meal section because it is only 9 points per serving. Now that is good Mexican. Ingredients: 1 1/2 pounds Chicken breast, skinless, boneless, raw, 2 cups Vidalia onion, 3 large Mission whole wheat tortillas 1 oz Old El Paso Taco Seasoning Mix 5 oz Old El Paso Mild Enchilada Sauce 1 1/2 cups salsa 1 1/2 cups Old El Paso Fat-Free Refried Beans 8 tbsp reduced-fat sour cream 1 cup diced tomatoes 3 tbsp olive oil 3 cups shredded Sargento 4 cheese Mexican Instructions: Chop and sautéed onions in olive oil. Clean and chop chicken into one inch chunks. Add chicken to the sautéed onions. Braise chicken. After chicken is braised add 2 cups of water and simmer on medium for 20 minutes with a lid on the pot. Chicken should fall apart at this time. If not, continue to cook in some liquid for and additional ten minutes. Continue cooking until all the liquid is gone. Add the packet of taco seasoning mix and set aside. Put the refried beans in a bowl and add 1 cup of salsa. Mix and set aside. Take a Pyrex pie dish and put one tortilla shell on the bottom. Cut tortilla shell to size. Layer the refried beans on the tortilla shell then add 1 cup of cheese. Cut another tortilla shell and place on top of the cheese. Top that tortilla shell with the chicken. Add the enchilada sauce and salsa on top of the chicken and 1 cup of cheese on top of the salsa. Last layer! Cut the tortilla shell to size and place on top. Put remaining onions and cheese on top of the shell. Bake on 350 degrees for 30 minutes. Cut pie into 8th. Let pie cool for 15 minutes before serving and top with 1 table spoon of sour cream, salsa and fresh diced tomatoes. serves 8 pointes per serving 9

!-- Begin Blog Hop -->

White Cheese Vegetable Pizza

2009-07-30T00:01:00.004-04:00

This is a great addition the diet plan. With only 10 points per serving, this white cheese vegetable pizza with a large variety of vegetables is a wonderful dinner alternative. See Family Heritage Cookbook for full recipe and instructions. Total prep and cook time 50 minutes.

6th week, the weekly plan for D.I.E.T.?

2009-07-22T00:02:00.000-04:00

Planning for week six, I am going to continue to use week two plan. I think I am going to weigh myself every Monday. I am really going to put the pressure on especially we are leaving for Disney on Friday and returning back on Tuesday. Here is week two. The Plan, daily menu and grocery list. This starts Monday July 27th. Stay strong.

5th week, the weekly plan for D.I.E.T.?

2009-07-18T00:01:00.005-04:00

Planning for week five, I am going to continue to use the week two plan. July 20th is going to be the weigh in. Here is week two. The Plan, daily menu and grocery list. This week is especially hard because I have had out of town guests. I am hoping it didn't hinder my weight loss to much.

4th week. Some days were harder than others.

2009-07-09T19:00:00.000-04:00

Planning for week four, WOW! the final stretch for the 1st month. on July 20 is going to be the big weigh in. I am going to go to week two. The Plan, daily menu and grocery list.

Sweet Broccoli Salad

2009-07-06T19:00:00.006-04:00

Broccoli is an excellent source of vitamins. It also is a great cancer fighting vegetable. I happen to love Broccoli. I do like to add variety in its flavor, so I came up with this light and tasty way it can be enjoyed. I am constantly watching the overall calorie count of a dish so I like to use Hellmanns light mayonnaise and Splenda brown sugar. You can definitely us regular Hellmanns mayonnaise and light brown sugar. Start off with three Broccoli heads. Wash and cut off all the stems.

Add 1 large beefsteak tomato sliced into wedges. Add 1/2 cup of chopped pecans.

Mix together in a separate bowl, 3/4 cup of Mayonnaise ¼ cup of Splenda brown sugar.

Keep refrigerated until you are ready to serve. 6 servings

Points per serving 6

A fantastic strawberry killer chiller

2009-07-02T00:01:00.016-04:00

Everyone needs a killer chiller one time or another. This Strawberry chiller is wonderful it fits right into my Plan.

8 to 10 strawberries 1 can of Fresca citrus flavor, 1-12 oz bottle of Cranergy with Splenda.only ½ is needed. 1 container of Strawberry Orange Banana Flavor Crystal light. 4 cups of ice 1 orange and 1 lemon for decoration Directions: Cut tip off strawberries and place in blender. Add the Crystal Light, Cranergy, 2 cups of Ice and blend. Once it is blended add the Fresca and the other two cups of ice. Blend and you are ready to enjoy. Garnish your glass with sliced orange lemon and strawberry.

Servings 4

1 point per serving

This is a true test because this kid will not eat a strawberry to save his life.

It gets The Cisco Kids seal of approval.

I kept asking him, how is it? What do you think? Smile for the camera. This is all he could do is give me thumbs up and the ok sign. I couldn’t get him to come up for air so he could give me a smile.

The plan, week three

2009-07-01T07:32:00.003-04:00

Planning for week three, WOW! Time is flying. We are going to keep it simple I’m going back to week one daily menu and grocery list.

Herb Scallops

2009-06-30T05:02:00.002-04:00

Herb Scallops with Roasted Potatoes

Ingredients :

1/2 lb of scallops. ¼ lb per serving.

1 cup of Green Giant Roasted Potatoes with Garlic & Herb sauce.

1/2 cup Vegetable Meadly

Directions:

Take the bag of roasted potatoes and place on a non stick baking sheet with half of the sauce chips. Place in oven until golden brown. Cook for 30 minutes at 350 degrees. Take the rest of the sauce chips and set aside. Wait to do this part until you have 5 minutes left on the potatoes. Put the sauce chips in the wok on worm. Once the chips are all melted add the scallops to the wok. Turn the heat to medium high, cover for three minutes. Then plate ans serve.

9 points per serving. Serving size 2

I removed the herb sauce chips out of the potatoes.

Yugart Parfait

2009-06-29T06:01:00.000-04:00

Why just eat a plain yugart when you can have this.

Ingredients: 1 Breyers Blueberry Yogurt fruit on the bottom 3 strawberries 3 tablespoons of Post Banana nut crunch cereal.

Directions:

Slice strawberries in thin slices. Add one tablespoon of banana nut crunch cereal on the bottom of the glass. place 3 slices of strawberries on top of the cereal. Then take the yogurt and turn it upside down in the glass so the fruit that is on the bottom of the container is now on top of your Parfait. Place some strawberries around the edge of the glass then top it off with the remaining cereal with more strawberries on top.

1 serving

6 points

Delicious!!!

The Plan - second week

2009-06-25T00:01:00.014-04:00

The second weeks menu On Monday, June 22, 2009 I started the evolution of getting healthy and thin. I have developed several satisfying dinners. I have also calculated great breakfasts, lunch and snacks. There are some changes in the menu to keep things fresh and interesting for this up coming week. I have posted a grocery list of everything needed to succeed for one week. in D.I.E.T.? Please don't eat the Daisies. Most dinners are based on two people 1 serving each. The breakfast, lunch and snacks are based on one person and reflect that in the grocery list. Below is the daily menu. This will make it easy to stay on track. The recipe for herb scallops will be posted on Tuesday. The recipe for the yogurt Parfait will be posted on Monday. "Plan what you eat and eat what your plan" Stay strong. Monday: June 29, 2009 Breakfast: 1 Low fat Breyers yogurt. Any flavor and 1 banana Mid morning snack: 1 Kellogg’s Fiber bar Lunch: 1 mini plain bagel with 2 tablespoons of vegetable cream cheese. Mid day snack: 10 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Tortellini and Chicken with Sun-dried tomato Alfredo Tuesday: June 30, 2009 Breakfast: 1 egg scrambled with veggies & 1 slice of whole wheat bread Mid morning snack: 1 Kellogg’s Fiber bar Lunch: ½ cup Vegetable Chicken salad with 5 Nabisco Wheat Thins, 5-grain crunch crackers Mid day snack: 10 grapes or 1 cup of watermelon. Dinner: Pierogies, vegetables and Gorgonzola Wednesday: July 01, 2009 Breakfast: 1 mini bagel with 2 tablespoons of vegetable cream cheese. Mid morning snack: 1 Low fat Breyers yogurt. Any flavor Lunch: ½ cup Vegetable Chicken salad with one slice of whole wheat bread. Mid afternoon snack: 10 grapes or 1 cup of watermelon. Dinner: Baked Mexican Chicken Thursday: July 2, 2009 Breakfast: 1 Kellogg's Fiber bar Mid morning snack: 1- Low fat Breyer yogurt parfait. Lunch: 1 cup Vegetable Chicken salad with 5 Nabisco Wheat Thins, 5-grain crunch crackers Mid afternoon snack: 5 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Beef and Vegetable stir fry Friday: July 3, 2009 Breakfast: 1 egg scrambled with my veggie mix & one slice of whole wheat bread. Mid morning snack: 1/2 mini bagel with 1 tablespoon of vegetable cream cheese. Lunch: 10 grapes or 1 cup of watermelon. Mid afternoon snack: 5 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Chicken Gnocchi Alfredo Saturday: July 4, 2009 Breakfast: 1/2 cup Whole grain cereal, Post, Selects Great Grains, raisins, dates & pecans with ½ cup skim milk Mid morning snack: 1- Low fat Breyer yogurt parfait. Lunch: ½ cup Vegetable Chicken salad and 10 Nabisco Wheat Thins, 5-grain crunch crackers Mid afternoon snack: 1 cup of watermelon Dinner: Herb Scallops with Roasted Potatoes. Sunday: July 5, 2009 Breakfast: 1/2 cup Whole grain cereal, Post, Selects Great Grains, raisins, dates & pecans with ½ cup skim milk Mid morning snack: 5 Nabisco Wheat Thins, 5-grain crunch crackers Lunch: Fruit salad. 10 grapes, 2 cups watermelon and 1 Banana Mid afternoon snack: 1-Low fat Breyer yogurt. Dinner: Beef and Broccoli stir fry Drinks: Water, unsweetened tea, coffee, etc. and diet soda

Great addition to the Diet Plan

2009-06-23T00:01:00.009-04:00

This vegetable meadly is so refreshing and the combinations of all the vegetables make a great flavor.

Ingredients: 1 red bell pepper 1 green bell pepper ½ red onion 5 large stalks of celery 20 baby carrots ½ cup of cilantro Directions: Cut everything in very small pieces. Cut them to the size of one kernel of corn. Mix together and refrigerate.

Points: 1 point per 1/2 cup serving.

There are two other variations of the vegetable mixture. Follow the ingredients and the directions from the original vegetable mixture then follow the following recipe.

For every 4 cups of Vegetable mixture add 2 hard boiled eggs, chopped. Add 6 oz. of broiled chicken, chopped and 1 tablespoon of light mayonnaise.

Points: 3 points per 1/2 cup serving.

The last variation is. For those of you who like seafood this is wonderful.

For every 4 cups of vegetable mixture add 2 hard boiled eggs, chopped. Add 6 oz. of cooked crab meat, chopped and 1 tablespoon of light mayonnaise.

Points: 3 points per 1/2 cup servings.

The Chicken vegetable mixture will be incorporated in next week’s meal plan.

Vegetable Cream Cheese

2009-06-20T00:01:00.000-04:00

Vegetable Cream cheese Ingrediants: 2-1/3 less fat Philadelphia cream cheese 1 box Lipton recipe secrets Begetable soup and dip mix 2 tablespoons of milk Directions: Mix all ingrediants together and refrigerate for 1 hour.

Serving size 2 tablespoons

THE PLAN

2009-06-18T00:01:00.028-04:00

It is time to get serious. On Monday, June 22, 2009 starts the evolution of getting healthy and thin. I have developed several satisfying dinners. I have also calculated great breakfasts, lunch and snacks. I have posted a grocery list of everything needed to succeed for one week. in D.I.E.T.? Please don't eat the Daisies. The Dinners are based on two people 1 serving each. The breakfast, lunch and snacks are based on one person and reflect that in the grocery list. Below is the daily menu. This will make it easy to stay on track. "Plan what you eat and eat what your plan" Monday: June 22, 2009 Breakfast: 1 Low fat Breyers yogurt. Any flavor and 1 banana Mid morning snack: 1 Kellogg’s Fiber bar Lunch: 1 mini plain bagel with 2 tablespoons of vegetable cream cheese. Mid day snack: 10 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Tortellini and Chicken with Sun-dried tomato Alfredo Tuesday: June 23, 2009 Breakfast: 1 egg scrambled with veggies & 1 slice of whole wheat bread Mid morning snack: 1 Kellogg’s Fiber bar Lunch: ½ cup Chicken salad with 1 small tomato and 5 Nabisco Wheat Thins, 5-grain crunch crackers Mid day snack: 10 grapes or 1 cup of watermelon. Dinner: Pierogies, vegetables and Gorgonzola Wednesday: June 24, 2009 Breakfast: 1 mini bagel with 2 tablespoons of vegetable cream cheese. Mid morning snack: 1 Low fat Breyers yogurt. Any flavor Lunch: ½ cup Chicken salad with one slice of whole wheat bread. Mid afternoon snack: 10 grapes or 1 cup of watermelon. Dinner: Baked Mexican Chicken Evening sugar snack: I will need it about now. 1 Kellogg’s Fiber bar Thursday: June 25, 2009 Breakfast: 1 low fat Breyers yogurt. Any flavor and 1 banana Mid morning snack: 1 Kellogg’s Fiber bar Lunch: 1 cup chicken salad with lettuce and 1 cup mixed vegetables Mid afternoon snack: 10 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Beef and Vegetable stir fry Friday: June 26, 2009 Breakfast: 1 egg scrambled with my veggie mix & one slice of whole wheat bread. Mid morning snack: 1/2 mini bagel with 1 tablespoon of vegetable cream cheese. Lunch: 10 grapes or 1 cup of watermelon. Mid afternoon snack: 5 Nabisco Wheat Thins, 5-grain crunch crackers Dinner: Chicken Gnocchi Alfredo Saturday: June 27, 2009 Breakfast: 1/2 cup Whole grain cereal, Post, Selects Great Grains, raisins, dates & pecans with ½ cup skim milk Mid morning snack: 1- Low fat Breyer yogurt. Lunch: ½ cup Chicken salad and 10 Nabisco Wheat Thins, 5-grain crunch crackers Mid afternoon snack: 1 cup of watermelon Dinner: Chicken brown gravy stir fry Sunday: June 28, 2009 Breakfast: 1/2 cup Whole grain cereal, Post, Selects Great Grains, raisins, dates & pecans with ½ cup skim milk Mid morning snack: 10 Nabisco Wheat Thins, 5-grain crunch crackers Lunch: Fruit salad. 10 grapes, 2 cups watermelon and 1 Banana Mid afternoon snack: 1-Low fat Breyer yogurt. Dinner: Beef and Broccoli stir fry Drinks: Water, unsweetened tea, coffee, etc. and diet soda

Chicken salad

2009-06-17T00:01:00.006-04:00

Ingredients 2 lbs of boneless skinless chicken breasts 4 tablespoons of light mayonnaise 2 stalks of celery ½ of a small onion Mrs Dash chicken seasoning ½ cup Parsley Salt and pepper to tast Directions: Sprinkle Mrs Dash seasoning on both sides of chicken. Place chicken on a non stick aluminum foil and bake for 20 minutes at 350 degrees. Chop the celery onion and Parsley into small medium fine pieces. Once Chicken is cooked remove from oven and let cool. Chop the chicken into small bite size pieces. Add the all the vegetables, parsley, salt, pepper and light mayonnaise. Stir and refrigerate. Points per 1/2 cup, 3 servings 8 Cooking time 20 minutes. total time 30 minutes

Salt and pepper to taste.

Tortellini and Chicken with Sun-dried tomato Alfredo

2009-06-08T00:01:00.007-04:00

Slice the French baguette bread into 1 inch slices. Add a small amount of olive oil, salt and pepper. Bake for 15 minutes on 350 degrees. I don't strain the Tortellini. I use a large spoon with holes and spoon them right in the wok.

I you can substitute fresh chopped garlic for roasted garlic. Fresh garlic heat in oil before adding chicken. Ingredients: 12 oz uncooked boneless, skinless chicken breast 15 oz Classico Sun-dried Tomato Alfredo Pasta Sauce 2 clove of roasted garlic clove. 1 cup scallion 1/4 loaf/loaves French baguette bread 1/4 cup grated Parmesan cheese 2 tbsp olive oil 1 pound cheese tortellini, without sauce Instructions: Bring 2 quarts of water to a boil. Add Tortellini. When they become enlarged they are done cooking. Heat olive oil on medium high in a wok. Once oil is hot add chicken and Braise. Turn heat down to medium, then put the lid on and don't remove for 6 minutes. When the chicken is done add the chopped scallions and Sun-dried Tomato Alfredo sauce. Take the roasted garlic and mash it then add it to the Alfredo sauce. Add the Tortellini to the Chicken and sauce mixture and serve with 2 baguette slices. Points 15 Servings 4 Bon-appetite

Blend roasted garlic with sauce.

Baked Mexican Chicken

2009-06-02T00:02:00.012-04:00

Total Preparation and cooking time 25 minutes Ingredients: 12 oz uncooked boneless, skinless chicken breast 1 cup Monterey jack shredded cheese 1 cup canned refried beans 1 cup frozen string beans 2 tbsp chili powder 1 tsp Tabasco sauce 1 cup salsa 4 tbsp reduced-fat sour cream 1 tsp unsalted butter Instructions: Clean and dry the chicken breasts. Sprinkle 1/ 2 the chili powder on both sides of the chicken breasts and place in the oven on a non stick foil for twenty minutes at 350 degrees. Put 1/2 of the refried beans in a microwave safe bowl, then add the rest of the chili powder, salsa, cheese and 3 shakes of Tabasco sauce(optional). Microwave for 3 minutes. Put frozen string beans in a microwave safe bowl, then add butter and salt. Microwave for 3 minutes. Once chicken is done, plate your chicken and add 1 tbs. of sour cream to each chicken breast. Points per serving 7 Serving 2 Bon-appetite

Pierogies, vegetables and Gorgonzola

2009-05-30T09:20:00.011-04:00

Ingredients: 1-pound potato Pierogies 1 small Vidalia onion 1-cup mushroom sliced 1-1/2 cup asparagus 1- 1/2 cup beef broth 2 tbsp olive oil 1 tbsp cornstarch 3 oz Gorgonzola cheese Instructions: Add olive oil to pan and get hot. While the oil is getting hot put a two-quart pot of water on the stove and bring to a boil. Add all vegetables starting with the vegetables that take the longest to cook first. In this case it would be the asparagus first, then the mushrooms and onions on top. Add 1/4 cup of beef broth and put the lid on for 6 minutes. It is very important not to remove the lid. The vegetables are steaming. Once the water starts to boil put the Pirogues in. Turn the heat down to medium. Let cook. Now crumble your Gorgonzola cheese and combine the cornstarch and 1/4 cup of water, set aside. When the vegetables are done add the remaining vegetable broth. Spread the vegetables to the outer rim of the wok. Add the cornstarch mixture by stirring continually until thickened. Once the cornstarch is combined with the broth add the Pierogies. combine vegetables with Pierogies. Plat you meal and add crumbled Gorgonzola cheese. Point per serving 22 Servings 3 Bon-Appetite

Beef and Vegetable stir fry

2009-05-18T21:10:00.025-04:00

Ingredients:

10 minute brown rice 12 oz beef round steak or lean roast

1 sliced medium bell pepper

1 cup carrot

1 medium Vidalia onion

2 cup mushroom

2 cup sugar snap peas

1/2 cup bamboo shoots

1 cup stir-fry sauce

2 tbsp olive oil

Instructions: Follow the directions off the 10-minute brown rice box and get this going. Cut all vegetables into bite size pieces. Cut mushrooms into quarters. Slice Green pepper into 1/8th inch slices. Slice Carrots into 1/8th inch slices. Slice onion. If you desire them to be cut differently please feel free to do so. Heat Olive oil in Wok on medium high heat. Beef should be cut into 2-inch stripes 1/8 inch thick and 1 inch wide. Add beef to medium hot olive oil. Cook beef until both sides are seared. Spread beef to the outer edge of Wok then add all vegetables starting with the vegetables that take the longest to cook first. In this case 1st. Green pepper, 2nd. carrots, 3rd. Baby sugar snap peas, 4th. mushrooms, & last bamboo shoots Once everything is in the Wok add 1/8 cup of water and Stir fry sauce. Cover for 6 minutes. Do not lift the cover until the 6 minutes are up. There is a steaming process that is cooking this to perfection. Once your 6 minutes are up you are now ready to plate you 15-minute smart meal.

Sevings 2

Points per serving 16

Bon appetite

Chicken & brown gravy stir-fry

2009-05-18T20:30:00.023-04:00

Ingredients:

12 oz uncooked boneless, skinless chicken breast

1 cup brown rice

1 cup zucchini

3/4 cup red onion

3/4 cup mushroom

1/4 cup baby corn ears

1/4 cup scallion

1 1/2 cups cabbage

1 oz packet chicken gravy dry mix

2 tbsp olive oil

First thing, follow the directions off the 10-minute brown rice box and get this going. Cut all vegetables into bite size pieces. Cut mushrooms into quarters. Cut zucchini into 1/8 th inch slices. Cut Chinese cabbage into 1 inch slices then cut into 4ths. If you desire them to be cut differently please feel free to do so. Heat Olive oil in Wok on medium high heat. Chicken should be cut into 1-inch stripes. Add chicken to medium hot olive oil. Cook chicken until both sides are seared. Spread chicken to the outer edge of Wok then add all vegetables starting with the vegetables that take the longest to cook first. In this case 1st. Chinese cabbage, 2nd. red onion, 3rd. zucchini, 4th. mushrooms, 5th. scallions & baby corn. Once everything is in the Wok add 1/8 cup of water and cover for 6 minutes. Do not lift the cover until the 6 minutes are up. There is a steaming process that is cooking this to perfection. Once your 6 minutes are up. Spread everything to the outer edge and add the packet of Chicken gravy with a ½ cup of water. Stir the powder and water together until blended and then stir in everything. Now you are ready to plate our 15-minute meal.

Servings 2

Points 13

Bon appetite

Chicken Gnocchi Alfredo

2009-05-18T17:35:00.023-04:00

Serves 4

Ingredients:

1 pound refrigerated potato gnocchi

24 oz. chicken breasts, no skin or boned

9 oz fresh spinach

1 pound jar Classico Creamy Alfredo four cheese sauce

2 clove(s) garlic

1/2 cup(s) grated Parmesan cheese

2 tbsp olive oil

Instructions:

Bring water to a boil for gnocchi. Chop chicken up in large bite size pieces and set aside. Put olive oil in wok on medium. Chop garlic and add to heated oil. Once garlic is browned add chicken and cover. At this point the water should be boiling. Add gnocchi and lower heat to medium. Stir chicken and add the spinach to the wok. Cover and let steam for 3 minutes. Spread the spinach and chicken to the outer edges and add the Four Cheese Alfredo sauce to the center. Let simmer on Medium heat for 1 minute. Now add the gnocchi to the wok and stir. You are ready to serve.

Hint on how you can tell if the Gnocchi's are cooked: A sure way to tell if the Gnocchi's are cooked just right is when they float in the boiling water they are done.

Hint to save time: I do not strain the gnocchi. I use a large spoon with holes and take it right out of the boiling water into the main dish.

Points: 15 per serving

Bon appetite

Here is my 1st post on the 15-minute smart meal. Beef & Broccoli stur fry

2009-05-13T09:32:00.008-04:00

Ingredients: 12 oz beef round steak or beef roast, sliced thin ,1/8 inch thick, 2 inches long, 1 inch wide. 2 cup broccoli 1 cup carrot 1/4 cup scallion 1 envelope onion soup, dry mix 1/2 cup 2% reduced fat milk 3/4 cup uncooked orzo 2 tbsp olive oil 1 tbsp cornstarch 1 tbsp Parmesan cheese 1/2 cup water Instructions: For Orzo 1st bring 3 cups of water to a boil. Add olive oil in wok. Put heat on medium high. As soon as oil is hot add beef. Sear meat. Add Orzo to boiling water. Simmer for 5 minutes on medium low heat. Stirring occasionally. Turn heat to worm and put a lid on it. Don’t remove lid until you are ready to plate. Once meat is seared spread to the outer edge of the wok. Add milk, onion mix, cornstarch & 1/2 cup of water. Stir until liquid is blended. Add vegetables on top of liquid. Starting with the ones that take the longest to cook. In this case it would be Carrots, Broccoli then scallions. Cover for 6 minutes on medium heat. Don’t lift the lid. Everything is steaming. After 6 minutes are up remove from heat and you are ready to plate your wonderful 15-minute smart meal. Sprinkle with Parmesan cheese optional. Bon-appetite Completed in 13 minutes. This makes 2 servings at 16 points per serving