Copied from Real Simple's website
Ingredients:
-3 tablespoons olive oil
-4 bone-in pork rib chops (about 1 inch thick; 2 pounds total)
-1 teaspoon ground cumin
-kosher salt and black pepper
-1 onion, sliced
-1/2 small head red cabbage, thinly sliced (about 6 cups)
-1/2 cup golden raisins
-1/4 cup red wine vinegar
-1/4 cup chopped fresh dill
-bread (optional)
Directions:
1) Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the cumin, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned and cooked through, 6 to 8 minutes per side.
2) Meanwhile, heat the remaining 2 tablespoons of oil in a second large skillet over medium-high heat. Cook the onion, stirring occasionally, until softened, 3 to 4 minutes. Add the cabbage, raisins, vinegar, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook, covered, tossing occasionally, until just tender, 6 to 8 minutes; stir in the dill. Serve with the pork and bread, if using.
Serves 4
Nutritional Information
Per Serving
Calories 311
Fat 14g
Saturated Fat 3g
Cholesterol 54mg
Sodium 678mg
Protein 23g
Carbohydrate 25g
Fiber 4g
Weight Watchers Points: 7
Saturday, September 11, 2010
Quick Spring Lamb and Vegetable Stew
Copied from Real Simple's website
Ingredients:
-2 tablespoons olive oil
-1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
-kosher salt and black pepper
-4 carrots, cut into 3-inch sticks
-1 onion, sliced
-1 tablespoon all-purpose flour
-1/2 cup dry white wine
-2 cups low-sodium chicken broth
-1 14.5-ounce can diced tomatoes, drained
-4 ounces green beans, cut into small pieces (about 1 cup)
-1 cup fresh flat-leaf parsley, chopped
Directions:
1) Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2) Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3) Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
Serves 4
Nutritional Information
Per Serving
Calories 372
Fat 17g
Saturated Fat 5g
Cholesterol 98mg
Sodium 731mg
Protein 335g
Carbohydrate 16g
Fiber 4g
Weight Watchers Points: 8
Ingredients:
-2 tablespoons olive oil
-1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
-kosher salt and black pepper
-4 carrots, cut into 3-inch sticks
-1 onion, sliced
-1 tablespoon all-purpose flour
-1/2 cup dry white wine
-2 cups low-sodium chicken broth
-1 14.5-ounce can diced tomatoes, drained
-4 ounces green beans, cut into small pieces (about 1 cup)
-1 cup fresh flat-leaf parsley, chopped
Directions:
1) Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
2) Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
3) Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.
To freeze: Cool the stew to room temperature and spoon into a freezer container or bag. Freeze for up to 3 months. To cook, thaw the stew in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.
Serves 4
Nutritional Information
Per Serving
Calories 372
Fat 17g
Saturated Fat 5g
Cholesterol 98mg
Sodium 731mg
Protein 335g
Carbohydrate 16g
Fiber 4g
Weight Watchers Points: 8
Halibut with Sugar Snap Pea Salad
Copied from Real Simple's website
Ingredients:
-1 tablespoon fresh lime juice
-1 teaspoon grated fresh ginger
-2 tablespoons olive oil
-kosher salt and black pepper
-12 ounces sugar snap peas (4 cups), strings removed
-1 small red onion, thinly sliced
-1 tablespoon sesame seeds, toasted (optional)
-4 6-ounce pieces halibut fillet
-1 lime, cut into wedges
Directions:
1) In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Add the snap peas, onion, and sesame seeds, if using, and toss to coat.
2) Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the salad and lime wedges.
Serves 4
Nutritional Information
Per Serving
Calories 313
Fat 11g
Saturated Fat 2g
Cholesterol 60mg
Sodium 472mg
Protein 41g
Carbohydrate 9g
Fiber 2g
Weight Watchers Points: 7
Ingredients:
-1 tablespoon fresh lime juice
-1 teaspoon grated fresh ginger
-2 tablespoons olive oil
-kosher salt and black pepper
-12 ounces sugar snap peas (4 cups), strings removed
-1 small red onion, thinly sliced
-1 tablespoon sesame seeds, toasted (optional)
-4 6-ounce pieces halibut fillet
-1 lime, cut into wedges
Directions:
1) In a large bowl, combine the lime juice, ginger, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Add the snap peas, onion, and sesame seeds, if using, and toss to coat.
2) Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the salad and lime wedges.
Serves 4
Nutritional Information
Per Serving
Calories 313
Fat 11g
Saturated Fat 2g
Cholesterol 60mg
Sodium 472mg
Protein 41g
Carbohydrate 9g
Fiber 2g
Weight Watchers Points: 7
Roasted Pork with Brussel Sprouts
Copied from Real Simple's website
Ingredients:
-2 tablespoons olive oil
-1 1 pork tenderloin (1 1/4 pounds)
-kosher salt and black pepper
-12 ounces Brussels sprouts, thinly sliced
-1/4 cup dried apricots, chopped
-2 tablespoons roasted unsalted almonds, chopped
Directions:
1) Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes. Let rest before slicing.
2) Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. Serve with the pork.
Serves 4
Nutritional Information
Per Serving
Calories 313
Fat 14g
Saturated Fat 3g
Cholesterol 84mg
Sodium 560mg
Protein 34g
Carbohydrate 13g
Fiber 4g
Weight Watchers Points: 7
Ingredients:
-2 tablespoons olive oil
-1 1 pork tenderloin (1 1/4 pounds)
-kosher salt and black pepper
-12 ounces Brussels sprouts, thinly sliced
-1/4 cup dried apricots, chopped
-2 tablespoons roasted unsalted almonds, chopped
Directions:
1) Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and cook, turning occasionally, until browned, 6 to 8 minutes. Transfer the skillet to oven and roast until the pork is cooked through, 10 to 12 minutes. Let rest before slicing.
2) Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the Brussels sprouts, apricots, almonds, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and cook, tossing, until the Brussels sprouts are just tender, 3 to 4 minutes. Serve with the pork.
Serves 4
Nutritional Information
Per Serving
Calories 313
Fat 14g
Saturated Fat 3g
Cholesterol 84mg
Sodium 560mg
Protein 34g
Carbohydrate 13g
Fiber 4g
Weight Watchers Points: 7
Chicken and Vegetable Pot Pie
Copied from Real Simple's website
Ingredients:
-1 pound boneless, skinless chicken breasts
-1 tablespoon olive oil
-2 onions, chopped
-4 carrots, diced
-3 tablespoons all-purpose flour
-1/2 cup dry white wine
-2 cups 1 percent milk
-1 10-ounce package frozen peas
-1 tablespoon fresh thyme
-kosher salt and black pepper
-1 9-inch store-bought piecrust, thawed if frozen
Directions:
1) Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2) Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3) Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
4) Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
Serves 6
Nutritional Information
Per Serving
Calories 368
Fat 16g
Saturated Fat 4g
Cholesterol 46mg
Sodium 561mg
Protein 23g
Carbohydrate 37g
Fiber 4g
Weight Watchers Points: 8
Ingredients:
-1 pound boneless, skinless chicken breasts
-1 tablespoon olive oil
-2 onions, chopped
-4 carrots, diced
-3 tablespoons all-purpose flour
-1/2 cup dry white wine
-2 cups 1 percent milk
-1 10-ounce package frozen peas
-1 tablespoon fresh thyme
-kosher salt and black pepper
-1 9-inch store-bought piecrust, thawed if frozen
Directions:
1) Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.
2) Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
3) Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
4) Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.
Serves 6
Nutritional Information
Per Serving
Calories 368
Fat 16g
Saturated Fat 4g
Cholesterol 46mg
Sodium 561mg
Protein 23g
Carbohydrate 37g
Fiber 4g
Weight Watchers Points: 8
Pork Chops with Mustard Sauce
Copied from Real Simple's website
Ingredients:
-3 tablespoons olive oil
-4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
-Kosher salt and black pepper
-2 shallots, finely chopped
-3/4 cup dry white wine
-2 tablespoons heavy cream
-1 tablespoon Dijon mustard
-1 tablespoon chopped fresh tarragon
-1 small head frisee, torn into pieces (about 4 cups) (I couldn't find frisee, so I just used other greens)
-1 lemon, cut into wedges
Directions:
1) Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to a baking sheet and roast until cooked through, 5 to 7 minutes.
2) Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes. Add the wine and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining oil and serve with the lemon wedges.
Serves 4
Nutritional Information
Per Serving
Calories 364
Fat 19g
Saturated Fat 6g
Cholesterol 108mg
Sodium 357mg
Protein 37g
Carbohydrate 6g
Fiber 2g
Weight Watchers Points: 8
Steak with Sauteed Fennel and Olives
Copied from Real Simple's website
Ingredients:
-3 tablespoons olive oil
-2 1-inch-thick strip steaks (about 1 1/2 pounds total)
-kosher salt and black pepper
-2 medium bulbs fennel, thinly sliced, plus 1 tablespoon fronds
-1/2 cup pitted black olives (preferably oil cured)
-1 jalapeno (preferably red), seeded and thinly sliced
Directions:
1) Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steaks with 1/2 teaspoon each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest 5 minutes before slicing.
2) Wipe out the skillet and heat the remaining 2 tablespoons of oil over medium heat. Add the fennel and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until slightly browned and just tender, 5 to 6 minutes.
3) Stir in the olives and jalapeño and cook for 1 minute. Sprinkle with the fennel fronds and serve with the sliced steak.
Serves 4
Nutritional Information
Per Serving
Calories 360
Fat 20g
Saturated Fat 5g
Cholesterol 74mg
Sodium 636mg
Protein 35g
Carbohydrate 10g
Fiber 4g
Weight Watchers Points: 8
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