Grilled Rosemary Lamb Chops | Skinnytaste

Grilled Rosemary Lamb Chops | Skinnytaste

Just made these the other night and they were delish!

Grilled Rosemary Lamb Chops
Gina's Weight Watcher Recipes
Servings: 4 servings • Cook Time: 5 minutes • Old Points: 3 pts • Points+: 3 pts
Calories: 123.2 • Fat: 7.5 g • Carb: 1.8 g • Fiber: 0.2 g • Protein: 11.9 g • Sugar: 0.0 g
Sodium: 40.5 mg

Ingredients:

• 4 lean lamb chops
• 3 cloves garlic, crushed
• 1 tbsp extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp fresh rosemary leaves
• kosher salt and fresh ground pepper

Combine olive oil, lemon juice, garlic and rosemary. Season the lamb with salt and pepper and cover with garlic mixture. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium high heat to desired liking or broil in the oven.

Foil pouch grilled green beans w/ lemon

This is where I got this recipe:
http://www.dadcooksdinner.com/2012/07/foil-pouch-grilled-green-beans.html

Ingredients:

• 1 pound beans, ends trimmed (or any semi-tender vegetable that you can steam in about fifteen minutes; i.e., baby carrots, asparagus, broccoli)
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon water
• lemon zest (not in original recipe but sends the beans over the top!)

Directions:

1. Wrap the Beans:
Lay the pieces of foil on top of each other, and put the beans in the middle of the foil, in a pile roughly following the shape of the foil. Sprinkle the salt and pepper over the beans, then drizzle with the olive oil and water. Bring the long sides of the foil together over the top of the beans. Fold the long sides over twice, then keep folding until you have a long envelope with the foil tight against the pile of beans. Fold the open ends of the envelope a few times to seal.

2. Preheat the grill:
Prepare the grill for cooking on medium heat, then clean with a grill brush. For my Weber summit, I preheat the grill with all burners on high for 15 minutes, then turn the burners down to medium and brush the grate clean.

3. Cook the beans:
Put the envelope of beans over direct medium heat, and cook with the lid closed for 8 minutes. Flip the bag of beans, and cook for another 8 minutes. Carefully open the bag and check the beans - a bean from the middle of the pile should be floppy, and cooked all the way through. If not, seal up the envelope and cook until the beans are tender.

4. Serve the beans:
Open one end of the envelope, pour the beans onto a platter, finish off with lemon zest and serve.

Oven "Fried" Chicken

Oven “Fried” Chicken

Ingredients

Boneless, skinless chicken breast

1 ½ cup flour

½ cup Egg Beaters

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp paprika

1 tbsp Frank’s Red Hot

1 tbsp Dijon mustard

1 tbsp honey

2-3 cups crushed corn flakes

Salt, Pepper

Olive Oil spray

Directions

1.       Pound the chicken breast to an even thickness

2.       Add the flour to a shallow dish and season with onion powder, garlic powder, paprika, salt and pepper.

3.       Mix the Egg Beaters, mustard, Frank’s and honey in another shallow dish.

4.       Add the crushed corn flakes to a third shallow dish.

5.       Lightly coat each chicken breast in the seasoned flour, shaking the excess. Coat evenly in the egg mixture. Add to the crushed corn flakes, coating evening and pressing down.

6.       Use a baking rack in a baking pan so the chicken cooks evenly. Spray the tops of the coated chicken with olive oil spray.

7.       Bake at 350 for 45 minutes.

Honey Mustard Dipping Sauce – Mix equal parts Dijon mustard and honey to serve on the side.

Pulled Pork Mac & Cheese with a Healthy Twist

Pulled Pork Mac & Cheese

with a healthy twist!

Ingredients

16 oz whole wheat pasta (rotini or penne)

1 lb shredded BBQ pork (homemade or store bought)

½ medium onion, diced

3 oz shredded cheddar

3 oz shredded monterey jack

1 clove garlic, minced

1 tbsp Dijon mustard

Dash of nutmeg and cayenne

12 oz cooked squash (fresh or frozen, I used a combination of butternut and acorn)

1 tbsp butter or olive oil

1 tbsp flour

3 cups skim milk

Sprinkle of parmesan and parsley (fresh or dried)

Directions

1.       Boil pasta, drain and set aside (I undercook since it will be baked).

2.       In a sauce pan, heat butter or olive oil, add onions and garlic, sauté 3-5 minutes

3.       Sprinkle in flour and sauté 1-2 minutes.

4.       Add milk and slowly bring to a boil, stirring every few minutes.  Add Dijon, nutmeg and cayenne.

5.       Once the milk has thickened, slowly stir in the cheese and then the squash. Mix in shredded pulled pork. Add the pasta. Combine and pour into a greased 9x13 pan.

6.       Sprinkle top with freshly grated parmesan cheese and parsley.

7.       Bake at 350 for 30-40 minutes.

Chocolate Peppermint Cheesecake Cake

Ingredients:

For the Chocolate Cake Layers:

1 3/4 cup flour

1/2 cup unsweetened dark chocolate cocoa powder

1/2 tsp kosher salt

1 tsp baking soda

1/2 tsp baking powder

1/2 cup brewed coffee, cooled

1/2 cup 2% milk

1/2 cup unsalted butter, softened

1 1/2 cup granulated sugar

2 eggs

For the Cheesecake Layer:

2 pkg low fat (8oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp peppermint extract

1 bag (10oz) Andes Peppermint Crunch baking chips (can substitute Andes Peppermint Crunch bars, chopped)

For the Frosting:

1 pint heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon peppermint extract

½ bag Andes Peppermint Crunch baking chips

Instructions

For the Cakes:

1.       In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.

2.       In a measuring cup, mix together cooled coffee and milk. Set aside.

3.       Grease 2- 8inch round baking pans and line the bottom with parchment paper. Set aside.

4.       IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.

5.       Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).

6.       Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly! For the

Cheesecake Layer:

7.       Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

8.       Prepare 8 inch springform (regular cake pan will work fine too) by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.

9.       Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 8 inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.

10.   Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

11.   When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, beat heavy with powdered sugar and peppermint extract until stiff peaks form.

12.   To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of whipped cream to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. Topped with crushed candy.  Refrigerate until ready to eat.

Baked Penne with Sausage

Baked Penne with Sausage

Ingredients

Whole wheat penne (1 box)

16 oz marinara (homemade or favorite jarred sauce, Ragu traditional makes a good base)

1 cup red wine (can substitute chicken stock or water)

1 medium green pepper, diced

1 medium onion, diced

1 garlic clove, minced

1 pound ground Italian sausage

1 teaspoon crushed red pepper flakes

2 cups shredded mozzarella

½ cup grated parmesan

Italian seasonings (use a blend or combination of oregano, basil, garlic powder)

Olive Oil

Salt, pepper to taste

Directions

1.       Brown sausage with Italian seasonings and drain on a plate lined with paper towels

2.       Add approximately 1 tablespoon olive oil to a sauce pan, add red pepper flakes.  Add the chopped green pepper, onion and garlic once the oil is hot.  Saute for 3-5 minutes.

3.       Add the homemade marinara or jarred sauce.  Add wine or stock, bring to a simmer.  Add the cooked sausage and simmer on low for 15-20 minutes.

4.       Cook the pasta al dente (or even a little under).  Drain and pour into a 13x9 baking dish.

5.       Add the sauce, 1 cup mozzarella and mix.  Top with the remaining mozzarella and grated parmesan, sprinkle with Italian seasonings, bake at 350 for approximately 30 minutes or until browned on top.