Sunday, October 19, 2014

Polenta hash browns Simply Filling

This is what the polenta I used looks like but there are many brands which would work

Polenta hashbrowns

Polenta sliced into thick 1/2" slices then cut into hash brown sized chunks.
I had some peppers cut up in the fridge so I chopped a few
chopped onion
olive oil I used 2 tsp for my daily healthy oils
sea salt, garlic powder and whatever other seasoning you like I used this

It's important that you start with a hot skillet.
Heat your oil until hot but not smoking :)
Add the polenta cubes and let sizzle for a few minutes before tossing them over to coat the other sides with a bit of oil.
Sprinkle seasonings over it.
Cook till it's starting to brown a bit.
Add the peppers and onions.
Continue to cook until polenta is starting to get crispy and peppers and onions are cooked.

Saturday, October 18, 2014

Slow cooker black bean soup simply filling

Thanks Ida for passing along this Weight Watcher recipe! The only change I made was that I threw it all in my slow cooker :) Items in the red were add in's that I added but weren't in the original recipe

Black bean soup

  • 1 med onion, chopped
  • 29 oz chicken or vegetable broth (reduced sodium)
  • 15.5 oz black beans, drained and rinsed next time I'd add 2 cans of black beans
  • 11 oz corn
  • 15.5 oz tomatoes with green chilies 
  • ½ c uncooked brown rice I just used leftover cooked brown rice that I added just a bit before I served it
  • garlic I added 3 cloves chopped
  • cilantro to taste which I added
Red pepper flakes (Optional)
Sauté onion in broth. Add all ingredients. Bring to boil. Cover and simmer for 50-60 minutes until rice cooks. I just threw everything in the slow cooker
6 servings. 3 pts each.  If you are counting points

Thursday, October 16, 2014

Cheesy scalloped potatoes simply filling + 1pp

Cheesy scalloped potato Simply Filling +1pp for the cheese
I used a small individual dish that was oven proof.
First I sprayed non stick spray in it.
Then in a small saucepan I melted 1 tsp calorie reduced becel margarine. Then I sprinkled in 1/2 Tbsp whole wheat flour and stirred letting it bubble for a couple of minutes.
Stirred in 1/2 cup of skim milk, sea salt to taste, pepper and parsley.
Cooked on medium until it comes to boil whisking constantly till it thickens. When it was thick enough I stirred in 1 tbsp ultra light cream cheese. Put aside.
I used a medium potato that I sliced with my mandoline very thin.
Now take the dish and put enough sauce in just to cover the bottom.
Put 1/2 the sliced potato in.
Cover with 1/2 the remaining sauce.
Put the other 1/2 of the sliced potato in.
Cover with the last of the sauce.
Now put foil over the dish and put into the oven for 20 minutes.
Take the foil off and put bake into the oven for 10-15 minutes or until the potato is soft.
Sprinkle on 15g of very finely grated light cheese and put in the oven till melted.

Multigrain peaches and cream hot cereal simply filling

This is definitely not like instant peaches and cream oatmeal it's better :) It's a stick to your ribs chewy bowl of amazing!!

I tried making this in the microwave and I would definitely make this on the stove top. You could make double or triple and put extra in individual dishes either in the fridge or freezer to heat in the microwave a different day!

I also wouldn't buy containers of the grains but go to your bulk section or health food store bulk section and buy a cup of each for a dollar or two. That will make many breakfasts.

Multigrain peaches and cream hot cereal simply filling

2 tbsp bulgur
2 tbsp pearl barley
3 tbsp old fashion rolled oats
3/4c water
1 tsp vanilla
if the brown sugar doesn't make it sweet enough add a bit of sweetener of your choice
1/2 peach chopped
1-2 tbsp fat free cream I just used 1
1/2 tbsp brown sugar 0pp

Put the bulgur, barley, oats, water, vanilla and optional sweetener in a saucepan and cook on medium heat until boiling then keep stirring until thickened. It will still be chewy but cooked. Add the peach and cook for another minute or two.

Put into bowl. Sprinkle brown sugar and pour cream on top :)


Tuesday, October 7, 2014

Copy cat Panera's autumn squash soup

From Nicole Fritter Stone

1 butternut squash
1 medium onion
2 medium apples
olive oil or olive oil spray
15oz can of pure pumpkin
2 cups of vegetable broth
1/2 cup of skim milk or 1/2c  light coconut milk if you use the coconut milk add 2pp/serving
2 Tbsp honey
1/4 tsp curry powder
1/2 tsp cinnamon
salt and pepper to taste

Preheat oven to 450 degrees.
Spray 13x9 inch baking pan with olive oil spray
Peel, seed and cut up squash into cubes
Peel and quarter onion
Peel, core and cut up apples
Place chopped squash, onion and apples in pan
Spray with another spray or two of olive oil spray
Cook for 20-30 minutes or until all are tender
Let cool for 15 minutes or until cool
Put cooled cooked squash, onion and apple into food processor and puree
In a large pot put puree, pumpkin, broth and milk
Blend and bring to low boil over medium heat.
Add honey and spices.
Simmer for 10 minutes.

My copy-cat Panera Autumn Squash Soup turned out so darn good, I must say! The honey is dispersed over about 10 one cup servings, but could be subbed with sweetener. (I like the sweetness of the honey mixed with the full flavors of the squash, onions, and apples.)
I'm choosing not to count the one point the WW recipe maker states when I plug this all in, because the amount of honey is not enough for me, personally, to worry about. You may choose to count it towards your daily 7/weekly 49. If so, it is 1 point for 1 cup.
(If you wanted an even creamier version, sub skim milk with light unsweetened coconut milk. According to the recipe maker, the addition of unsweetened light coconut milk makes each cup 2 pp's)
Thank you Suzanne for your help and suggestion of plain apples instead of apple cider!

Deb's overnight oatmeal

Shout out to Deb L for sharing her recipe with me :) You rock!

Deb's overnight oatmeal Simply Filling

1/4c Ezekiel original cereal it is SF
1/4c oats I consider them SF but if you don't just add 2pp
1/3c of light vanilla yogurt or could use 0% Greek yogurt
1/3c skim milk
1/3c raspberries

Mix altogether and put in the fridge for the next morning!

I just made the ezekiel and the oats 1/3 cup just because I'm a big breakfast eater :) Depending upon which yogurt you use you might want a bit of sweetener in it.

Monday, October 6, 2014

Chicken noodle soup simply filling style

Someone asked about my recipe and really it's not a recipe but I'll tell you how I did it :)

Chicken noodle soup simply filling style

I freeze leftover chicken to use for this I used a cup or so of chopped chicken
I buy no name lower sodium chicken broth
I chopped or sliced up peppers, celery, onion, carrots, mushrooms and sundried tomatoes
very thin whole wheat spaghetti noodles
Paul Prudholmes salt free seasoning
Garlic powder

Honestly just put it all in a pot. Bring it to a simmer and leave until noodles are cooked.