Wednesday, June 8, 2011

Muscles still sore

Today was my second spin class.  My legs were sore from Monday's class.  I really like it.  I sweat like nobodies business.  I just wish my bottom wasn't so sore.  Anyway.  I forgot to post yesterday so I will add 2 recipes today.  I did work on my friend's book the other night but I still don't have it complete so I will work on it again tonight.

1 spray cooking spray
1 tsp canola oil
1 medium shallot, or 1 small onion, finely chopped
1 medium garlic clove, minced
15 oz canned kidney beans, rinsed and drained
1/8 tsp table salt
1/8 tsp chili powder, chipotle variety, or more to taste
20 items baked low-fat tortilla chips
7 tbsp low-fat shredded cheddar cheese, sharp variety
1/3 cup salsa
3 tbsp cilantro, fresh, minced, plus extra leaves for garnish

Preheat oven to 400 degrees F. Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chili powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside. Place tortilla chips on rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.
From: Weight Watchers

When I made these I used those scoop chips.  It worked well that way.  They were very good for a healthy option for nachos.

1 (9-ounce) package refrigerated angel hair pasta
¼ cup peanut sauce
½ cup fat-free, less-sodium chicken broth
½ cup chopped unsalted, dry-roasted peanuts
½ cup preshredded carrot
¼ cup chopped fresh cilantro
3 tablespoons sesame seeds, toasted (optional)

Cook pasta according to package directions, omitting salt and fat. Drain well; return to pan. Add peanut sauce and next 4 ingredients. Divide pasta into 6 equal servings. Top each serving with toasted sesame seeds, if desired. Serve immediately. Yield: 6 servings (serving size: 2/3 cup)
Per serving: CAL 229; FAT 9.1g; PRO 8.6g; CARB 29.1g; FIB 2.3g; CHOL 24 mg; IRON 1.3mg; SOD 225mg; CALC 21mg
From: Weight Watchers

My step-son likes this one.  The stuff for this salad (cilantro, carrots, peanuts) tend to settle to the bottom of the bowl so really scrap it up from the bottom.

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