- 1 tablespoon peanut oil
- 2 large eggs, lightly beaten with a pinch of kosher salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced or shredded carrots
- 8 oz slice mushrooms
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked chicken cut in 1/2-inch cubes
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions, mushrooms, and carrots and stir-fry for 1 1/2 minutes. Add the garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the chicken, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.
4 Servings at 8 points each.
This is a Rachael Ray recipe that we altered by cutting out some of the oil. They were delicious and tasted exactly like a chicken wing! We served them with rice and carrot & celery sticks.
- 1 pound ground white meat chicken
- 1/2 small onion, grated
- 2 cloves garlic, grated
- 1/2 cup parsley, chopped
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1/2 cup hot sauce (such as Frank’s)
- 3 scallions, green and white parts thinly sliced
- Store-bought bleu cheese or ranch dressing for dipping
- A couple of handfuls celery sticks
- A couple of handfuls carrot sticks
Preheat oven to 400ºF.
In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total.
Arrange the meatballs on a nonstick sheet pan and spray with cooking spray. Place in the oven and bake until the meatballs are cooked through and golden brown, about 12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.
We found this recipe on another website and my goodness, it is delicious! Better than any eggplant parmesan we’ve had in a restaurant for sure. It’s not oily at all and you get a very generous serving for very few calories, which is always a good thing! We like to serve it with a salad and a piece of whole grain baguette from Panera with a wedge of Laughing Cow cheese – yum!
4 Servings at 5 Points Each
- 1 large eggplant (1½ lbs) peeled and sliced ½” thick
- 2 egg whites, lightly beaten with 3 Tbsp water
- ½ cup seasoned Italian bread crumbs (we used plain and then seasoned them ourselves)
- ¾ cup shredded reduced-fat or fat-free mozzarella cheese
- 3 Tbsp parmesan cheese
- 6 oz tomato paste (garlic-flavored is yummy!)
- 6 oz water (use the paste can to measure)
- 8 oz mushrooms
- 15oz can petite-diced tomatoes
- Minced garlic to taste (we use 3-4 cloves)
- Cayenne pepper to taste
- Basil to taste
1. Peel and slice eggplant. Gently sprinkle with salt. Wrap in paper towel and and let sit for about 10 minutes. Pat dry with paper towels.
2. Preheat over to 375º. Spray 1 large baking sheet w/ fat-free cooking spray.
3. Dip eggplant slices into egg whites, then breadcrumbs. Arrange on prepared baking sheet. Bake 30 minutes. Turn slices over. Bake until browned on both sides 10 minutes longer. Remove from oven. Leave oven on.
4. To prepare sauce: Heat all ingredients in saucepan on low heat while eggplant is baking.
5. Spread ¼ cup sauce over body of 8×8 baking dish. Arrange ½ eggplant in a single layer over sauce. Top with ½ of remaining sauce. Then ½ of the cheeses. Repeat layers. Bake covered until heated through and cheese is melted, 30 minutes.
We found this recipe on a yahoo group we belong to – it was absolutely delicious! If we made it again I wouldn’t change a thing.
- 2 Tablespoons extra virgin olive oil
- 1 large red onion, finely chopped
- 2 carrot, finely chopped
- 1 potato, peeled and chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom
- 1 Tablespoon tomato paste
- 1 cup chickpeas, drained and rinsed
- 1 1/2 cups water
- 1 cup frozen peas, thawed
1. Heat the oil in a large pot over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Add the carrots and potato, cover and cook 10 minutes longer.
2. Remove and cover and stir in cayenne, paprika, ginger, salt, pepper, cumin, cardamom and tomato paste. Add chickpeas and water and bring to a boil.
3. Reduce heat to low and simmer, covered, until vegetables are tender and the flavor is developed, about 30 minutes, adding a bit more water if needed. About 10 minutes before the stew is ready, stir in green peas and taste to adjust seasonings.
We’ve created this blog as a way to keep our tried and true recipes organized. If you happen to stumble upon it in your travels, hope you enjoy!