Garlic Fries

These are REALLY nummy. My family loved them, and I will be making them again.

Cooking Light
Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

Yield

6 servings

Ingredients
4 teaspoons canola oil
3/4 teaspoon salt
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
Cooking spray
2 tablespoons butter
8 garlic cloves, minced (about 5 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese

Preparation
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet, and cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and Parmesan cheese to pan; toss to coat. Serve immediately.

WW Points = 5

Nutritional Information
Calories: 256 (27% from fat)
Fat: 7.7g (sat 3.3g,mono 2g,poly 2g)
Protein: 5.9g
Carbohydrate: 42.3g
Fiber: 3.5g
Cholesterol: 12mg
Iron: 1.9mg
Sodium: 386mg
Calcium: 55mg

Speedy Chicken and Cheese Enchiladas

This is a pretty tasty, fairly quick dinner to make. I don't make it exactly as below, and I have not run my version through a recipe calculator. I doubt it is much different from the point value below though. I only eat one Enchilada usually, because I tend to build mine to big.

I add sliced, canned Olives over the top of the Sour cream, and I spoon refried beans onto the corn tortillas with the chicken and cheese mixture.

This is kid and husband approved :)

(I use left overs from another recipe for the roast chicken) Rotisserie chicken and prechopped vegetables make this a quick casserole.

Yield
4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)

Ingredients
Cooking spray
1 cup prechopped white onion
1 cup prechopped bell pepper
1 (10-ounce) can enchilada sauce (such as Old El Paso)
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro

Preparation
Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.

Nutritional Information
WW POINTS = 7 (for 2 enchiladas)
Calories: 364 (27% from fat)
Fat: 10.9g
(sat 4.9g,mono 2.9g,poly 1.4g
Protein: 29.7g
Carbohydrate: 37.2g
Fiber: 4.1g
Cholesterol: 70mg
Iron: 1.7mg
Sodium: 701mg
Calcium: 339mg

Ham and what?

What's for dinner?


I do not plan on making this again, as I personally did not like it. My husband ate it and said it was pretty good. Spencer would not eat it, and commented that it stunk. This would not be a fair assessment, because I sort of messed up the recipe (whoops). I grabbed a can of Artichokes instead of Asparagus.

I use Myrecipes.com a lot. The cooking light publication section is excellent for low point family friendly dinners. There is a recipe box section where you can create menus, shopping lists, etc.



ASPARAGUS - HAM CASSEROLE
source

Yield
6 servings (serving size: 1 cup)

Ingredients
1 (1-ounce) slice white bread
3 3/4 cups uncooked extra-broad egg noodles
2 1/2 cups (1 1/2-inch) sliced asparagus
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup whole milk
1 cup fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grated fresh Parmesan cheese

Preparation
Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

Nutritional Information
WW POINTS = 5

Calories: 250 (26% from fat)
Fat: 7.1g (sat 3.4g,mono 2.4g,poly 0.7g)
Protein: 16g
Carbohydrate: 30.9g
Fiber: 2.7g
Cholesterol: 52mg
Iron: 2.6mg
Sodium: 835mg
Calcium: 114mg