Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip
What's Cooking in Rachel's Kitchen!
From my kitchen to yours....sharing my favorite recipes!
Saturday, January 19, 2013
Moroccan Eggplant Dip
Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip
Tuesday, September 4, 2012
Minotti-Chokes
Preparation:
- Trim the stem off the bottom each artichoke & remove a few of the outer leaves. Take a large knife and chop the tip of the top off
- Spread apart the leaves stuffing minced or slices of garlic in between them, and sprinkle Crushed red Pepper flakes inside also (more or less to suit your spice tolerance)
- Drizzle Olive Oil (about 1 tablespoon each artichoke- more/less to taste) and a splash of White Balsamic Vinegar.
- Bring a large pot of Salted water to boil on High heat. Using just enough water so that when they are standing it will cover about half way up the side of the artichoke *do not cover them completely with the water. I placed a mug in the center and wedged the artichokes around so they would remain standing upright.
- Cover, reduce to a rolling boil on medium heat. Cook for about 35-40 minutes. *depending on the size. They are done when you can easily pull a leaf out of the center. Remove carefully with tongs and serve immediately!
Tuesday, July 24, 2012
Jalapeno Popper Dip
Taco Pasta Salad
The only thing I changed in this was that I doubled the pasta...I mean really what was I going to do with half a box of uncooked pasta!? SO please note when you print this from the link below to jot down to use the whole box or 4 cups versus 2 as it calls for. For my Weight Watchers followers....this recipe yields 12 servings (when using 4 cups pasta) and comes to = 7 points per serving! Delizioso!
Taco Pasta Salad
Ingredients
- 4* cups uncooked spiral pasta
- 1 pound ground beef
- 1 envelope taco seasoning
- 3 cups shredded lettuce
- 2 cups halved cherry tomatoes
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup Catalina salad dressing
- Tortilla chips
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
- Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 12* servings.
- Click here to Print: http://www.tasteofhome.com/Recipes/Taco-Pasta-Salad/Print
- Recipe courtesy Taste of Home. All rights reserved.
No-Cook Beer & Cheese Dip
Click here to Print: http://www.scribd.com/doc/100983419/No-Cook-Beer-Cheese-Dip
Tuesday, July 3, 2012
My 5 Minutes of Fame!
Click here to see the story:
http://www.bbc.co.uk/news/magazine-18680485
Tuesday, June 5, 2012
Kitchen Tips & Tricks...Taco Shells & Bacon Grease
(1) Taco Night reinvented....time to bake the shells? The box says "Layer on a cookie sheet, and Bake". I am not a big fan of dishes (that's Rob's job!) so I use the stove rack instead!! Hang the taco shells over each rung and Bake! No dishes = Winning!
(2) Bacon Grease...It's always a mess, I mean you put it in a cup and it sits and then what? Scraping it out into the trash can after its hardened...gross!! An easy Fix: Take a small bowl, line with tinfoil, allow to harden, fold it up and toss it away! No more greasy messes!!
Apple Slaw
Since I was making this for a crowd I doubled the recipe. I also used both types of cabbage, Savoy & Napa and had to substitute shredded carrots for the Jicama, since my grocery store has a very limited produce selection. Jica-what? Jica-who? Candied walnuts & dried cranberries added a sweet and tangy finish to this dish which for my Weight Watchers followers comes in at 4 points = 1 Cup.
Sunday, May 27, 2012
Rob Forgot the Broccoli...Asparagus Salad!
Monday, April 9, 2012
Chocolate Chip Peanut Butter Pie - NO BAKE!
Chocolate Chip Peanut Butter Pie – No Bake!
1/2 cup(s) Reduced-Fat Peanut Butter
8 oz low fat cream cheese
12 oz 2% sweetened condensed milk
2 Tbsp fresh lemon juice
1 cup(s) lite whipped topping, thawed if frozen
5 Tbsp mini chocolate chips, divided
6 oz pie crust
Instructions
In a large bowl, beat together peanut butter and cream cheese until smooth with electric mixer. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust and smooth top. Cover and freeze until firm, at least 4 hours. Sprinkle top with remaning chocolate chips.
From the Kitchen of Rachel Travers.
Adapted from weightwatchers.com
Click Here to Print Recipe: http://www.scribd.com/doc/88654810/Chocolate-Chip-Peanut-Butter-Pie
Friday, March 23, 2012
Hey!
Wednesday, February 1, 2012
Sweet-Potato Chicken Quesadilla
Sweet Potato Chicken Quesadilla
Ingredients
- 1 sweet potato, peeled and cubed
- 1 15 ounce can black beans
- 4 10 inches flour tortillas
- 1 1/2 cups shredded cooked chicken breast
- 2 cups shredded jack cheese
Directions
- In a pot of boiling water, cook the sweet potato until softened, about 10 minutes. Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.
Sunday, January 22, 2012
Moo Shu Beef
Moo Shu Beef
8 oz uncooked lean trimmed sirloin beef
3 Tbsp low-sodium soy sauce
1 tsp cornstarch
2 tsp vegetable oil
2 medium uncooked scallion(s), chopped
3 clove(s) (medium) garlic clove(s), minced
2 Tbsp sherry cooking wine
2 cup(s) uncooked 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 fat-free flour tortilla(s), 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.
© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
Click here to print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=52841
Kale Chips
Chicken Souvlaki Pita Sandwiches
Today we are exploring the Greek Isle's....with Chicken Souvlaki Pita Sandwiches! If you enjoy Gyros, you will love its resemblance to a chicken gyro. Souvlaki "Σουβλάκι" is a popular Greek fast food, served either on a skewer or pita sandwich. Traditionally made with lamb, but can also be made with pork, fish (swordfish), chicken, or beef.
1/4 cup(s) fresh lemon juice
2 Tbsp low-sodium soy sauce
1 Tbsp honey
2 clove(s) (medium) garlic clove(s), minced
2 tsp olive oil, garlic-flavored or extra-virgin
1 tsp dried oregano
1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
1/2 cup(s) plain fat-free yogurt
1/2 cup(s) cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita(s), halved
· Preheat oven to 400ºF.
· In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
· Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
· Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
· When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.
© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
Click here to print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=107711
Wednesday, January 18, 2012
Cajun Chicken Wraps
Cajun Chicken Wrap
2 Tbsp Cajun seasoning
1 Tbsp all-purpose flour
1 tsp paprika
3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into strips
1/4 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 spray(s) cooking spray
4 tsp fat-free mayonnaise
1 1/2 tsp fresh lemon juice, for dressing
4 large burrito-size wheat flour tortilla(s)
1/2 small uncooked red onion(s), thinly sliced
2 cup(s) fresh mixed baby greens
8 leaf/leaves basil, leaves
1/2 tsp Cajun seasoning
1 tsp fresh lemon juice, for sprinkling on wrap
Instructions
In a small, shallow bowl, combine 2 tablespoons of Cajun seasoning, flour, and paprika. Season both sides of chicken with salt and pepper; dredge in seasoning mixture and turn to coat.
Coat a large, nonstick pan with cooking spray and set over medium-high heat. Add chicken to pan and sauté until cooked through, about 1 to 2 minutes per side; remove from pan and set aside.
In a small bowl, combine mayonnaise, lemon juice and remaining 1/2 teaspoon of Cajun seasoning; spread 1 teaspoon of mayonnaise mixture over each tortilla. Layer each with 1/4 of onion, greens, basil and chicken; sprinkle with fresh lemon juice, roll up and serve. Yields 1 wrap per serving.
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Click here to Print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=50461
Sunday, January 15, 2012
Rigatoni with Creamy Sausage Sauce
Rigatoni with Creamy Sausage Sauce
1/8 tsp table salt
1 Tbsp minced garlic
2 Tbsp all-purpose flour
1 1/2 cup(s) fat-free skim milk
1 cup(s) frozen green peas, petite-variety
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground
1/2 cup(s) roasted red peppers (packed in water), water-packed, sliced
1/2 cup(s) uncooked scallion(s), sliced
3 Tbsp grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.
Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.
In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.
Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.
© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
Click Here to Print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=138321
Crab Cakes with Dill Mayo Dip
Crab Cakes
3 Sprays cooking Spray
4 tsp salted butter divided
2/3 cup Panko Breadcrumbs
1 pound Lump Crabmeat
2 Eggs
1 Tbsp Sherry (dry or sweet)
1 tsp Salt
1 tsp Dijon Mustard
1 ½ Tbsp Low fat Mayonnaise
¼ cup Parsley – fresh minced
¼ cup Dill – fresh minced
Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a
Dill Mayo Dip
¼ Cup low fat Mayonnaise
¼ Cup Dill Pickle relish
2 tbsp Dill – fresh minced
1 tsp
Mix thoroughly, garnish with extra dill. Serve chilled.
© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
Click Here to print: http://www.scribd.com/doc/78358577/Crab-Cakes-with-Dill-Mayo-Dip