Impossible Vegetable Brunch Pie – 5 Points/Plus

This recipe is adapted from one in a 1983 Bisquick folder, No Time to Cook.  I first made the dish in May of 1989 when my Mother came to my house for lunch.  She liked it very much – very creamy.  I’ve made it many times since then and when reduced fat ingredients are used, it’s nice light diet lunch.

IMPOSSIBLE BRUNCH PIE WITH VEGETABLES

  • 1-½ cups steamed vegetables (I used broccoli and carrots)
  • 1 cup light dairy sour cream
  • 1 cup low-fat creamed cottage cheese
  • ½ cup Bisquick
  • ¼ cup melted butter
  • 2 eggs
  • 1 tomato, peeled and thinly sliced
  • ¼ cup grated Parmesan cheese

Preheat oven to 350 degrees F

Grease or spray a 9-inch pie pan.  I used a favorite pie pan that my mother got in exchange for Wilson milk labels and had my toddler children give to me for Christmas in 1956.

Spread the steamed vegetables in the pie pan.

Beat sour cream, cottage cheese, Bisquick, butter and eggs until smooth – 15 seconds in a blender or 1 minute with a whisk or hand beater.  Pour this mixture on top of the vegetables.

Top with tomatoes (I used some of my home-grown cherry tomatoes, halved), and sprinkle with Parmesan cheese.

Bake for about 30 minutes or until a knife inserted in the center of the pan comes out clean .  Cool for 5 minutes.

Cut into wedges to serve.  6 servings. 

According to my DietPower software, based on 6 servings the count is:  194 calories, 9.2 g fat, 15.6 g carb, 1.3 g fiber, 12.2 g protein.

Weight Watchers – 5 Points/Plus

Tuna Pasta Mornay

I first tried this dish in 1989, adapted from a recipe in my daughter’s Weight Watchers’ Favorites cookbook.  There were several recipes in that book that were reduced in fat/calories but delicious and became family favorites.  The original recipe used 8 oz. of imitation crab meat (January, 1989 – “excellent”) and I’ve also used shrimp, salmon and now this version with tuna.

TUNA PASTA MORNAY

2 cups dry pasta
2 Tblsp. margarine or butter, divided
1 cup broccoli florets, in bite-size pieces
½ cup sliced onions
½ cup sliced mushrooms
2 Tblsp. all-purpose flour
2 cups 2 % milk
2 oz Swiss cheese, shredded
2 oz Parmesan cheese, grated
5 oz. can white Albacore tuna, drained and flaked
Salt/Pepper

Cook pasta in boiling, salted water until al dente according to package directions.  Drain.

In a large skillet, heat 1 Tblsp. margarine/butter; add broccoli and cook over medium low heat until color has brightened.

Add onions and cook until onions are starting to soften.   Add mushrooms and cook until all vegetables are tender.

With slotted spoon remove vegetables and set aside.

In a small bowl,  place flour and add a small amount of milk to make paste.

Gradually add remaining milk and stir.  In same skillet heat remaining 1 Tblsp. margarine/butter. Gradually stir in milk, mix, stir constantly until smooth.  Add cheese and cook, stirring frequently until cheese is melted.

Add the cooked vegetables, flaked tuna and cooked pasta.  Toss gently, sprinkle with salt and pepper to taste and cook over low heat until heated through.

Serve at once.
Servings – 4

Teriyaki Chicken on a Bed of Spinach

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

This is my version of my favorite dish at The Works Brick Oven restaurant in Loveland, Ohio.  It’s very flavorful and tasty and I like to stir the spinach leaves into the hot mixture to steam them.  My version is a good substitute and low in fat/calories, but there’s nothing like being in the old building in historic downtown Loveland (Ohio) enjoying the real thing.

TERIYAKI CHICKEN ON BED OF SPINACH

  • 1 tsp olive oil
  • Large sweet onion, sliced
  • 1 cup mushrooms, sliced
  • 2 cups broccoli florets, steamed fork tender
  • 1 cup cooked chicken breast, cubed
  • ½ tsp. sesame oil
  • Dash or two of Mongolian Fire Oil (optional)
  • 1/4 cup teriyaki sauce
  • 5 oz. fresh baby spinach leaves
  • 4 tsp. roasted sunflower seeds
  • 2 Tblsp. dried cranberries

In a large non-stick skillet, heat the olive oil and saute the onion slices over medium heat until translucent.

Add mushroom slices and cook until mushrooms start to soften.  Sprinkle lightly with salt and pepper.

Stir in steamed broccoli, cooked chicken breast, sesame oil, fire oil and teriyaki sauce.

Divide spinach leaves among 4 plates…

…and spoon piping hot chicken mixture on top of the spinach to allow it to steam.  Sprinkle with sunflower seeds and dried cranberries.  Serve immediately.

Based on 4 servings, nutritional count per my DietPower software is:  148 calories, 5.5 g fat, 17.5 g carbs, 1.1 g fiber, 10 g protein.

Weight Watchers Plus/Points:  4 

For dessert, we had an old favorite – Apricot-Nut Cookies with Amaretto Icing

Tuna and Veggie Pasta Salad

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I’ve been making this salad for several years, adjusting and lightening it as I went.  It’s a good salad to make for a quick lunch, using whatever fresh vegetables are on hand.  A nice-sized serving is 6 Weight Watchers PointsPlus.

TUNA AND VEGGIE PASTA SALAD

2 cups of dry pasta, cooked and drained
½ cup light mayonnaise (Hellman’s Olive Oil)
1 Tblsp. granulated sugar
3 Tblsp. red wine vinegar
Sprinkling of salt and pepper
One cup of assorted chopped vegetables (red or green peppers, tomatoes, onion, celery,  cucumber, etc.)
One 5 oz. can of white albacore tuna in water, drained and flaked
2 Tblsp. chopped cilantro (optional)

In a medium bowl, whisk together the mayonnaise, sugar, red wine vinegar, salt and pepper.  Add the pasta along with the chopped vegetables and tuna.  Add cilantro or other fresh herbs if desired.

Chill for at least an hour.

Makes 6 generous cups of salad 

A serving of 1-1/3 cups = 235 calories, 8.0 g fat, 31.4 g carb, 9.2 g protein, 1.5 g fiber

Weight Watchers Points Plus = 6

For dessert, we enjoyed Grandma Martha’s Rice Pudding and Lemon Sauce – 6 Weight Watchers PointsPlus.

Chicken and Noodle Salad–5 Weight Watchers Points/Plus

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is what we enjoyed this week.

I found the recipe for this salad on Delightful Country Cookin’.  The original called for Ramen noodles, but they are much too high in fat.  I substituted Lo Mein noodles, but any kind of thin pasta would work fine.

Chicken and Noodle Salad

3 oz. Lo Mein noodles (about 2 cups dry)
2 cups tart apple, chopped
1-1/2  cups cooked chicken breast, chopped
1/2 cup frozen peas, thawed
½ cup red pepper, chopped
1/4 cup olive oil
¼ cup granulated sugar
1 tsp. dried minced onion
1/2 tsp. ground mustard
1/2 tsp. poppy seeds
1/2 tsp. salt
2 Tblsp. sour cream
2 Tblsp. apple cider vinegar

Prepare noodles according to package directions.  Drain and rinse in cold water, then drain again.

In a large bowl, combine the noodles, apples, chicken, peas, and pepper.

In another bowl, combine olive oil, sugar, minced onion, ground mustard, poppy seeds, salt, sour cream and apple cider vinegar.

Pour dressing over noodle mixture and toss.  Refrigerate at least one hour before serving.

Yield:  8 one-half-cup servings or 4 large servings 

Nutritional count based on 8 servings:
Per my DietPower software:  189 calories, 10.2 g fat, 15.8 g carb, 1.5 g fiber, 9.0 g protein
Weight Watchers Plus/Points:  5

For dessert, we had some delicious Butterscotch Kahlua Mousse.

Honey Blueberry Pudding–Low Cal

My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch.  I try to make meals that are tasty, quick and easy, and reduced in fat and calories.  Here is the meal we had this week.

This something I whipped up from what I had on hand and it turned out to be a delicious, low-calorie, low-fat dessert.  My daughter particularly loved it because it was the same Weight Watchers PlusPoints count as a serving of cottage cheese!

It’s easy to put together and makes a great guilt-free ending to a meal.

HONEY BLUEBERRY PUDDING--LOW CAL

  • One 1 oz. box of Jello vanilla instant sugar/fat free pudding
  • One cup 2% milk
  • One 5.3 oz container of Dannon Greek Honey Yogurt
  • One cup Cool Whip frozen topping, thawed
  • ½ cup fresh blueberries

In a medium bowl, whisk together the pudding mix and milk until it begins to thicken.  Whisk in the yogurt and then the Cool Whip until smooth.

Divide among five dessert dishes and top with fresh blueberries.

Chill until ready to serve.

5 servings 

Nutritional count based on 5 servings per my Diet Power software:  112 calories, 2.66 g fat, 18.4 g carb, .4 g fiber

Weight Watchers PlusPoints:  3

For the entree, we had an old favorite, Chicken a la King.  It was a good meal.

Our Favorite Black Bean Soup

I found this recipe on The Pioneer Woman Cooks, and made a few adaptations.  It’s wonderful, makes 10 one-cup servings, each one only 2 Weight Watchers points.

OUR FAVORITE BLACK BEAN SOUP

  • Servings: Ten one-cup servings
  • Print

  • 1 medium onion, quartered and sliced
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • Salt/Pepper
  • 1 Tblsp. cumin
  • Three 16-oz cans of black beans, undrained
  • One 16-oz. jar of salsa, mild
  • 1-1/2 cups chicken broth (or a 14.5-oz can)
  • Sour cream and cilantro for garnishing

Saute onion slices and garlic in olive oil over medium-low heat until onions are soft and tender.  If necessary, a small amount of chicken broth can be added to keep the vegetables from sticking to the pan.  Sprinkle lightly with salt and pepper.  Stir in cumin.

In a blender or food processor, puree two cans of black beans* and add to onion/garlic mixture.  Stir in remaining can of black beans, salsa and broth.  Heat mixture to a boil over medium heat, stirring frequently.  Reduce heat to low and simmer for 30 minutes.

*You can also use a potato masher or the back of a wooden spoon to mash the beans.

Adjust seasonings to your taste.  Ladle soup into a bowl and top with a dollop of sour cream and some snipped cilantro.

Makes ten one-cup servings.

One cup of soup plus 1 Tblsp. sour cream and a snipping of cilantro = 2 Weight Watchers points

Light Pineapple Cheesecake

On the Sunday after Thanksgiving, we have our traditional leftover dish – Turkey Tetrazzini.  I was looking for a dessert that would be completely different from the rich food we have been eating since Thursday.  I found this recipe on allrecipes.com and it fit the bill perfectly.  It is light-tasting and light in calories – 207 calories based on 9 servings.

LIGHT PINEAPPLE CHEESECAKE

Crust:

  • 1/2 cup all-purpose flour
  • 3 Tblsp. granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup butter or margarine, cut into small cubes

Filling:

  • 8 oz. can crushed pineapple
  • 8 oz. package low-fat cream cheese, softened
  • 3 Tblsp. granulated sugar
  • 1 Tblsp. all-purpose flour
  • 1 egg
  • 1 cup milk
  • 1 tsp. vanilla extract
  • Ground cinnamon for sprinkling on top

Preheat oven to 325 degrees F.

To make the crust:

In an ungreased 8-inch baking pan, combine the flour, sugar and salt.  Rub  in the butter with your fingertips until mixture is crumbly.

Press the mixture onto the bottom of the 8-inch pan.

Bake @ 325 degrees F for 12 minutes.  Cool on a wire rack.

To make the filling:

Drain the pineapple, pressing down to remove as much juice as possible, reserving the juice (there should be about 1/2 cup of juice); set pineapple and juice aside.

In a mixing bowl, beat the cream cheese, sugar and flour.  Add the egg and mix until smooth.  Add the pineapple juice.  Gradually add the milk and vanilla.

Sprinkle the drained pineapple over the baked crust.

Slowly pour the filling over the pineapple.  Sprinkle with cinnamon.

Bake @ 325 degrees F for one hour or until a knife inserted near the center comes out clean.  Cool on a wire rack to room temperature.

Cake is good served at room temperature or chilled.  Refrigerate leftovers.

Yield:  9 servings