Tuscan Panzanella

I made Tuscan Panzanella for dinner last night.  I really wasn't all that impressed with it.  The flavoring was good but I am  not much for soggy bread.  In step 1, it tells you to moisten the bread thoroughly, drain and squeeze dry.  I couldn't get it to squeeze and there was no water to squeeze out. 

I would squeeze and the water would come out but the minute I let go, the bread sucked it back in. I was afraid of using too much water so I left it.

Tuscan Panzanella

Serves 4

1 (8-ounce) loaf day-old Italian bread,
    cut or torn into large chunks

4 Tomatoes, peeled and chopped

4 Celery stalks, finely chopped

1/2 cup finely chopped fresh parsley

2 Tbsps red wine vinegar

4 Tsps extra-virgin olive oil

2 Garlic gloves, minced

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped basil

1.  Put bread in large bowl and pour enough hot water over to moisten bread thoroughly; let stand until evenly soaked, about 3 minutes.  Drain and squeeze dry; discard water.  With your hands, tear bread into smaller pieces.

2.  Toss together all ingredients except basil in serving bowl until well mixed.  let stand until tomatoes release some of their juice, about 15 minutes.  Add bread and basil; toss to mix.

So, I did not have fresh basil or fresh parsley so, I used 8 tsps. of parsley flakes and 2 tbsps. of dried basil.

The recipe also says that serving size is 2 cups.  I put 1 cup serving on my plate and it was HUGE.

PER SERVING ABOUT 2 CUPS:  324 grams, 262 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 683 mg Sod, 43 g Total Carb, 7 g Total Sugar, 5 g Fib, 7 g Prot, 110 mg Calc.

PointsPlus value: 7

Smart Points value: 8

HEALTHY EXTRA

Stirring in 12 oz. of diced cooked skinless boneless chicken breast into the salad will increase the per serving value by 3 pts.  

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Unstuffed Cabbage Rolls - 3 Smart Points

I made this for dinner and my husband, who is not on Weight watchers, loved it so much, he said he was taking some to work for lunch!  he said I had to make it again!

This dish is so easy and quick to make!  You are going to love making and eating it!

INGREDIENTS:

1 1/2 - 2 lbs lean ground beef

1 tbsp extra virgin olive oil

1 large onion, chopped

1 clove garlic, minced (I didn't have fresh garlic so I used a tbsp of jarred minced garlic)

1 small cabbage, chopped (I put 1/2 of this in and it was still enough for 6-8, 1 cup servings)

2- 14.5 oz cans low sodium diced tomatoes

1- 8 oz can tomato soup

1/2 cup water

1 tsp ground black pepper

1 tsp salt

DIRECTIONS:

In a large skillet, heat olive oil over medium heat.  Add ground beef and onion; cook, stirring until beef is brown and onion is tender.

Add the garlic and continue cooking 1 minute.

Add the cabbage, tomatoes, tomato sauce, pepper and salt.  Bring to a boil.  Cover and simmer for 20-30 minutes, or until cabbage is tender.

Yield: 6-8  1 cup servings

3 Smart points

Cook it up and enjoy!

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Tortellini Salad With Tomatoes and Broccoli - 9 Smart Points

I made this dish last night for dinner.  The recipe calls for black olives but my husband doesn't like them so I omitted them.

At 1 1/2 cups per serving, you really don't need anything else with it.  It is very filling!

Tortellini Salad With Tomatoes and Broccoli

9 Smart Points - Serves 4  Serving size 1 1/2 cups

INGREDIENTS:

18 oz. Package fresh Cheese Tortellini

4 cups small Broccoli Florets

2 Tbsp Balsamic Vinegar

2 Tsp Olive Oil

4 Tbsp Grated Parmesan Cheese

2 Cups Grape Tomatoes, halved

12 pitted Black Olives (not cured in oil), sliced

4 Tbsp Sliced Fresh Basil Leaves

Pepper to taste

DIRECTIONS:

1)  Cook tortellini according to package directions, adding broccoli during last 3 minutes of cooking.  Drain and rinse under cold water; set aside.

2)  Meanwhile, combine oil, vinegar and 2 Tbsp of Parmesan in medium bowl.  Add tortellini, tomatoes, broccoli, olives and basil, toss to coat.  Sprinkle salad with remaining cheese and pepper. Serve at once, or cover and refrigerate up to 24 hours and serve chilled.

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April's Lemon-Vegetable Medley

Doesn't this just look delicious?  I have been making this recipe for years.  I love it, the kids love it and the hubby loves it!

The great thing about this recipe is, you can have it for lunch, dinner side-dish, and snack! You can also adjust the recipe to make this dish for get-together's.

Now, most veggie recipes call for oil and vinegar.  Well, I do not like anything with vinegar so, I use oil and lemon juice!

The very best thing about this recipe is, it is only 2 Smart Points!

Try it tonight and let me know what you think!

April's Lemon-Vegetable Medley
Serving Size 3/4 cup  Weight Watchers Smart Points 2

INGREDIENTS:

1/2 Medium Cucumber, peeled and sliced

2 Radishes sliced 

2 tbsp Chopped Red Onion

1 Stalk Celery, chopped

1 Carrot or 5 Baby Carrots

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/8 tsp Lemon-pepper seasoning

DIRECTIONS:

In a mixing small mixing bowl, combine all the veggies.  In another small bowl, combine oil, lemon juice and lemon-pepper seasoning. Mix well and pour over veggie mixture.  Toss to coat.

*Note*  To add texture, add sunflower or pumpkin seeds.  Be sure to account for the points.

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Stuffed Peppers with Turkey and Vegetables 8 Smart Points

Stuffed Peppers with Turkey and Vegetables 8 Smart PointsIngredients Serves 4 Serving Size: 1/4 of a recipe Servings Per Recipe: 4 8 Smart Points

Prep 20 min Cook 30 min Ready 50 min

Ingredients

4 green bell pepper, tops removed and seeded

1 lb ground turkey

2 tbsp olive oil

1/2 onion, chopped

1 cup mushrooms, sliced

1 zucchini, chopped

1 can (14.5 ounce) diced tomatoes, drained

1 tbsp tomato paste

1 Italian seasoning, to taste

1 garlic powder, to taste

1 salt, to taste

1 pepper, to taste

 

Directions 

Preheat oven to 350 degrees F (175 degrees C)
Wrap green bell peppers in aluminum foil and place in a baking dish. Bake for 15 minutes in the preheated oven. Remove from heat.
In a skillet over medium heat, cook turkey until evenly brown. Set aside. Heat oil in the skillet and cook onion, mushrooms and zucchini until tender. Return turkey to the skillet. Mix in tomatoes and tomato paste and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.
Return peppers to the oven and continue cooking 15 minutes.




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