She Can Be Taught!: 8 points

Showing posts with label 8 points. Show all posts

Sunday, July 26, 2009


	1 pound(s) uncooked lean ground beef (with 7% fat)
	1 small onion(s), chopped
	1 medium garlic clove(s), minced
	28 oz canned crushed tomatoes
	15 oz canned tomato sauce
	1 tsp table salt
	1 tsp dried oregano
	1/2 tsp dried basil
	1/4 tsp crushed red pepper flakes, or to taste
	1 cup(s) part-skim ricotta cheese
	1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
	6 item(s) dry lasagna noodles, no-cook
	1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.


	8 oz lean sirloin beef
	3 tbsp low-sodium soy sauce
	1 tsp cornstarch
	2 tsp vegetable oil
	2 medium scallion(s), chopped
	3 medium garlic clove(s), minced
	2 tbsp sherry cooking wine
	2 cup(s) Chinese cabbage, or Napa cabbage, chopped
	1/3 cup(s) canned bamboo shoots, drained and chopped
	1/3 cup(s) canned straw mushrooms, drained and sliced
	1 large egg white(s), beaten
	12 medium tortilla, flour, fat-free, warmed
	1/2 cup(s) hoisin sauce

Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.
Heat oil in large skillet or wok. Add scallions and garlic; sauté 1 minute. Add beef and cook until browned, about 2 minutes. Add remaining soy sauce and sherry; cook 1 minute more.
Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.
To serve: Place a heated tortilla on a plate. Spread 2 teaspoons of hoisin sauce on tortilla and then place 3 tablespoons of beef filling on top of sauce. Roll up, folding in one end to seal in filling. Yields 2 filled tortillas per serving.


	2 tsp peanut oil
	2 medium garlic clove(s), minced
	1 pound(s) uncooked boneless, skinless chicken breast, cut into 1-inch cubes
	1/2 tsp table salt, or more to taste
	1/4 tsp black pepper, or more to taste
	1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
	2 tbsp low-sodium soy sauce, or more to taste
	2 medium stalk(s) celery, chopped
	8 oz canned bamboo shoots, drained
	8 oz canned water chestnuts, sliced, drained
	1 1/2 tbsp cornstarch
	2 cup(s) cooked white rice, kept hot
	1 3/4 oz dry-roasted cashews, chopped (about 6 Tbsp)

Heat oil in a large skillet over medium-high heat. Add garlic and cook for 30 seconds. Season chicken on both sides with salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 4 minutes.
Add 1 cup of broth, soy sauce, celery, bamboo shoots and water chestnuts to chicken and bring to a simmer. Reduce heat to low, cover and simmer until chicken is cooked through, about 5 minutes.
Dissolve cornstarch in remaining 1/2 cup of broth; add to skillet and simmer until sauce thickens, stirring constantly, about 1 minute.
To serve, divide rice among 4 shallow dishes. Spoon chicken mixture onto rice and sprinkle with cashews. Yields about 1 cup of chicken, 1/2 cup of rice and 1 1/2 tablespoons of cashews per serving.


	3 medium garlic clove(s), minced
	1/4 cup(s) rice wine vinegar
	1/4 cup(s) low-sodium soy sauce
	1 1/2 tbsp peanut oil
	1 pound(s) lean sirloin beef
	8 cup(s) mixed greens
	1 cup(s) canned unsweetened mandarin orange(s), drained
	1 tbsp hoisin sauce
	1/3 cup(s) packaged chow mein noodles

Combine garlic, vinegar, soy sauce, oil and hoisin sauce in a large bowl; add steak. Allow to marinate in the refrigerator for 2 to 4 hours or overnight. Remove steak to plate; reserve marinade.
Preheat grill or broiler. Grill or broil steak for 8 minutes on each side for medium or longer until desired doneness. Remove and slice steak into thin strips. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute more, stirring occasionally.
To serve, place 2 cups greens on each of 4 plates. Top each with about 3 ounces of steak, 1/4 cup of oranges and 1 heaping tablespoon of noodles; drizzle each with about 1 1/2 tablespoons of cooked and cooled marinade.