Today I’m baking a ham. I was going to put it in my 5 qt crock pot but the ham was too big. It’s a cooked spiral ham. I poured some pineapple juice over it, as well as, some pineapple chipotle salsa. we’ll see… I also want to make these potatoes.
Roasted Red Potatoes
3 HU 4 servings
6 c baby red potatoes
1/2 packet of Good Seasons Italian Dressing mix
Preheat oven to 450
Wash potatoes. Cut into chunks, leaving skin on. Put potatoes into a Ziploc baggie, add salad dressing mix, shake until evenly coated. Spray a baking sheet with Pam. Place potatoes in a single layer on baking sheet. Spray potatoes lightly with Pam. Bake 35-45 minutes, or until golden brown.
I don’t have baby red potatoes. i just have plain ol’ baking potatoes so i’ll go ahead and peel them and chunk them.
Not that I have already obtained all this, or have already been made perfect, but I press on to take hold of that for which Christ Jesus took hold of me. – Philippians 3:12
Tonight I made Spicy Shrimp Fried Rice. It was a recipe I got in the WW Recipe swap at Christmas time. It turned out pretty good but I think next time I will marinate the shrimp in some Asian Chili Sauce. It really wasn’t so spicy and the shrimp you get here in the Heartland isn’t so good.
Spicy Shrimp Fried Rice
1 1/4 c. instant brown rice, uncooked
1 c. water
2 large eggs, lightly beaten
6 scallions, sliced
1/4 tsp ground ginger
1 c. frozen peas
1 c. shredded carrots
2 TB soy sauce, low sodium
2 tsp seasoned rice vinegar
1/2 tsp crushed red pepper
3/4 lb cooked shrimp, tails removed
Bring water to a boil, add rice, cover and remove from heat. Chill rice. Spray skillet with cooking spray; add eggs and cook, stirring occasionally, until scrambled and cooked through. Transfer to a plate.
Spray skillet with cooking spray again, add scallions and ginger; cook, stirring frequently, about 30 seconds. Add rice, peas, soy sauce, vinegar, and crushed red pepper; cook, stirring occasionally, until heated through, about 4 minutes. Add the shrimp and egg; cook until heated through.
Yield: 4 servings=
317 Calories; 3g Fat (9.4% calories from fat); 26g Protein; 45g Carbohydrate; 5g Dietary Fiber; 259mg Cholesterol; 584mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.
So whether you eat or drink or whatever you do, do it all for the glory of God. – 1 Cor. 10:31
Sunday I made this delicious recipe from Weight Watchers.com Well, this is my version of their recipe. I’m happy to have a zero-point soup I can eat again. I got really burned out on that cabbage soup the year I joined WW.
Mexican-Inspired Zero HU Soup
2 med zucchini, cubed
1 cup tomatillos, chopped
1 average jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
¼ c. diced green chilies
1 medium Spanish onion, chopped
1 medium green bell pepper, chopped
½ tsp cumin
1 tsp fresh oregano
2 (14 oz) ff vegetable broth
½ cup roasted peppers (about 2 peppers)
1 Tbsp chipotle peppers in adobo sauce
2 Tbsp fresh lime juice
½ cup fresh cilantro, chopped
Put zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in lime juice and cilantro. Serve.
Yield: 5 servings (about 2 cups)= 73 Calories; 1g Fat (5.9% calories from fat); 7g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat.
The Taco Bake was very tasty but a very small piece for the fat/calories. I cut it with a pizza cutter. And I used my own taco seasoning. I never buy those packets any more. This is much better:
1 1/2 tsp. Chili powder
¾ tsp. Garlic powder
½ tsp. Chipotle powder
½ tsp. salt
Dash chili & lime powder
¼ tsp. cayenne
2 tsp. Cumin
1 tsp. Splenda
1 tsp. Onion powder
1 tsp. Smoked paprika
Mix in small cup.
Today I had an aha moment! (That’s actually 2 days in a row!) But I think it would be great fun to post the new recipes I try on this blog. I can post the recipe and how I changed it. Maybe I’ll even post daily menus.
Tonight I’m trying the following recipe:
Taco Chicken Bake
8 servings @ 5 HU per serving 6 servings @ 7 HU per serving
1 pkg. low fat crescent rolls
3 oz. light cream cheese, softened
1 c. shredded 2% cheddar cheese
2 c. cooked chicken breast
1 packet taco seasoning
2/3 c. water
Taco toppings – cheese, olives, tomatoes, salsa, hot sauce, sour cream, whatever you like (not calculated in HU)
Place chicken in nonstick pan with taco seasoning and water, coating and simmering together for a few minutes. Set aside to cool slightly. Unroll crescent roll dough and press in to the bottom and up the side of a 13×9 ungreased pan, sealing at perforations. Spread on the softened cream cheese. Top with the chicken and some of the juice from the pan, but not all – don’t want dough soggy (Although my chicken absorbed just about all the juice). Bake at 350 for 20 minutes. Remove from oven and top with shredded cheese. Return to oven for about 5-10 more minutes or until dough is puffed and browned. Slice in desired number of pieces and top each serving with the taco toppings of your choice.