Eat Your Heart Out, Baby!

Saints and angels, you just can't get enough of me, can you?!? LOL

All right, here you go, all the recipes that I have worked out so far on my own and the points that go with 'em. You can share them with your friends, but please give credit where it's due -- TO ME!! (In fact, all recipes © Stellamama 2003, all rights reserved just in case.)

Check back from time to time -- my test kitchen is rockin' -- in spite of the fat-free grilled cheese fiasco -- don't ask.

As much as possible, I use organic and/or minimally-processed ingredients, cuz hey, if you're gonna cook, it might as well be healthy. But if you don't wanna, suit yourself. Don't say I didn't whisper "mad cow" in your ear...

And generally, these recipes are for 1-2 servings, cuz I am a single mom of a picky preschooler, so these yummies I make mostly for myself. Feel free to multiply them to your heart's content.

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For Culinary Klutzes

If you don't know what end of the whisk to stick in your sauce (or if you're asking what a whisk is, these recipes are for you. Even if you screw them up, they are still yummy. So easy, even my ex could make them. Not that he would. Which is part of why he is "ex".

Stellamama's Beautiful Burritos

If you wanna get all where-are-your-veggie-servings on me, add some chopped tomatoes or lightly sauteed sweet or hot peppers. Warning: check the nutritional info on your tortillas -- some are 2 pts each (which would make this an 8 pt meal).



 2
      medium size low-fat flour tortillas
      
 2
 

 1/2
      cup President's Choice low-fat canned refried beans
      
 2
 

 2
      Tbsp shredded part skim mozzarella
      
 1
 

 1/2
      cup salsa of your spicy preference (me, I'm mild)
      
 0
 

 1/4
      cup fat-free sour cream
      
 1
 


      
 Total points:

      
6

Complicated instructions: Divide the beans between the two tortillas. Gently spread 'em down the middle. Sprinkle each tortilla with half the cheese. (Oh, is that too much math for you?) Now ...tricky folding is next. Fold up the bottom a bit to contain the innards. Roll the tortilla up burrito-style.

In a non-stick frying pan, dry fry on medium heat about 5 minutes per side, until all is warm and melty. Serve with salsa and sour cream, into which you enthusiastically dip your burrito.

1 very filling serving.

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Ticky Tacky Tacos

If you start going ewww about TVP (textured vegetable protein) you're missing out. Low points, high nutrients, excellent substitute for ground mad cow, just deal with the name, all right? You can buy it very cheaply in bulk in health food stores, or in more expensive boxes under the name So Soya.

 2 hard taco shells

 2
1/3 cup dry TVP (mince kind)

 1
 2 Tbsp chili powder

 0
1 small onion, chopped 

 0
 2 Tbsp shredded medium or old cheddar

 2
 1/2 cup each diced tomatoes and shredded lettuce

 0
2 Tbsp fat-free sour cream

 1

 Total points:

 6

In a small bowl, mix the TVP with chili powder and 1/3 cup boiling water. Let stand 5 minutes. Meanwhile, spray a non-stick pan lightly with cooking spray and saute the onion medium low until soft. Stir in TVP/chili mixture to heat through.

Pile all the various bits into your taco shell in the order you find most pleasing. Do not wear a white shirt when eating.

1 messy serving.

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WWWW (weight watchin' whole wheat) Pita Pizza

Ohhh...this one is REAL tricky. Thanks to peanutbuttercup88 for the inspiration.

1 medium-ish whole wheat pita bread

 2
2 Tbsp canned pasta sauce of your choice

 0
1 small onion, cut in slivers  

 0
1/2 of a sweet bell pepper, cut in strips

 0
1 tsp olive oil

1
2 Tbsp shredded whole milk mozzarella

 2

 Total points:

 5

Do you actually need instructions for this one? Okay. Lightly toast the pita in a toaster oven. Lightly fry the onions and peppers in olive oil until they soften just a bit. Spread the sauce on the pita, add the vegetables, sprinkle with cheese, heat in toaster oven at 350 degrees for about 5-10 minutes until the cheese it melted.

You could also substitute mushrooms for the peppers, or zucchini, or tomato slices...get the idea? Use part-skim cheese if you like, but I like the real thing on my pizza.

Fancy schmancy: The other night, I added sauteed portobello mushrooms that I glazed with a splash of balsamic vinegar ... but that doesn't really fit in the klutz section, does it?

1 good serving that won't leave you whining

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Truly Tasty Tuna Salad

When I joined WW, I thought I'd find a ton of good recipes that used canned tuna, that miracle of tasty, filling low-point ingredients. I didn't. Here's mine. And I personally don't like the texture of celery, but if you do, add a couple of tablespoons of chopped celery in place of the celery seed.

1 standard can water-packed tuna, water squeezed out

3
3 Tbsp fat-free mayo

1
1/2 cup grated carrot

0
1 Tbsp very finely chopped onion (optional)

0
1 tsp celery seed (NOT celery salt)

0
salt & fresh ground black pepper to taste

0

Total points:

4

Mix it all together, and you have a virtually fat-free yummy thing to spread on your choice of crackers, breads, flatbreads, to dip veggies in or plop in an otherwise uninteresting bowl of greens. This makes enough to stuff 4 half pitas. Lovely.

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The Delicious yet Idiot-Proof 4-Point Sandwich/Wraps

Fasten your seat belts. This is one is a flavour saviour! But remember the warning about tortillas!

2 medium-sized low-fat tortillas

2
2 wedges Laughing Cow low-fat cheese or 2 Tbsp light cream cheese

1
Mrs. Dash Mesquite seasoning (my fave)

0
3 slices Schneider's Fat Free turkey breast or cooked ham

1
1/2 cup English cucumber slices

0

Total Points:

4

Down the middle of each tortilla, spread 1/2 of the cheese. Sprinkle with Mrs. Dash. Lay on your meat and your veg, roll it up and love me to bits. For variations, you could use flavoured cream cheese, leftover shredded cooked chicken breast (mind the points), different kinds of Mrs. Dash (who is my new hero) and whatever veg you dig in a sandwich.

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Pedro says:
I can't believe how easy those were! That Stellamama is amazing!

For Semi-capable Cooks

For these recipes, you have to know how to cut things up, how to measure things, and how to use complicated equipment like an oven and microwave. Can you handle it?

Oo-la-la Onion Soop

(coming soon)

Peanut Butter Spaghetti

Good for when you can't stand the sight of another tomato. Also impresses people that you invite over.

1 cup spaghetti, cooked al dente

5
1 Tbsp light peanut butter

2
1 Tbsp low-salt soy sauce

0
1 tsp sesame oil

1
1 tsp ground ginger or 1/2 Tbsp fresh grated

0
1 clove garlic, crushed or 1/2 tsp garlic powder

 0
dried red chilis (optional), to taste

 0
1/2 of a sweet bell pepper, cut in strips

 0
1/2 cup julienne zucchini and carrot

 0
a handful of snow peas if you like 'em

 0

 Total Points:

 8

Mix together in a microwaveable cup the peanut butter, soy sauce, sesame oil, ginger, garlic and chilis if you are using them. Microwave on medium-high about 30 seconds, and stir with whisk to smooth out. (You can make that part ahead and store it in the fridge, just reheat it before dinner). In a large bowl, toss the still-warm spaghetti with the vegetables and sauce. Serve immediately.

(Cheater's hint: don't make your own peanut sauce, use President's Choice Light Peanut Sauce and pretend you did.)

Makes 1 serious pig-out serving, or 1 civilized serving with leftovers for lunch.

 

Vegetarian Vogue Chili

Okay, here comes the TVP again, this time in chunk form. You know, you're just going to have to trust me and try it. I had my doubts, too. But now I am a believer. If you are cooking for other people, just don't tell them it's vegetarian (unless they are vegetarian, in which case they will think you are majestic). I insist on sauteing my onions and garlic in olive oil for the same reason I don't eat tofu ice cream -- 'cuz life is too short to give up everything good. If you wanna be a stinky low-cal purist and use cooking spray, go ahead -- but my chili will taste better.

One more thing: Everyone in the Western Hemisphere has their own special seasoning secret for chili. This is one I like. I don't add salt, because I try to limit my salt intake and besides I don't really like salty hot food. So if you wanna adjust the flavours, be my guest. Also, I am a spice wimp, so Tabasco and/or cayenne pepper are not on my list. Add it to suit your own pain threshold.

2 medium onions, peeled and coarsely chopped

0
4 or 5 cloves garlic, crushed and coarsely chopped

0
1 Tbsp olive oil

3
1 can low-sodium diced tomatoes

0
1 19 oz can kidney beans

5
1 cup dry textured vegetable protein, chunk style

3
2 Tbsp chili powder

 0
1 Tbsp Worchestershire sauce

 0
1 tsp cumin (if you like)

0
1 bay leaf

 0

 Total Points:

11

In a big old Dutch oven over medium-low heat, gently saute onions in olive oil until they begin to soften. Add garlic and saute until translucent. Throw everything else into the pot (gently or it'll end up on the walls). The TVP will soak up the tomato and bean juices and magically get all reconstituted. Simmer on low to medium low for at least 45 min. Adjust seasonings. Go face-down in a bowlful (careful, though -- it's hot!). It's even better if you make it a day ahead and refrigerate it overnight so the flavours have a chance to get to know each other better.

Makes about 6 cups, at just about 2 pts per cup. Now do you dig the TVP vibe? Since it's so low points, I eat it with a big glop of light or fat-free sour cream on top. Or 2 Tbsp shredded cheddar cheese (2 pts).

Dexter says:

I just don't know how she does it ... is she actually HUMAN???

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Stellamama's Own Almost Zero Point Mediterranian Tomato Soup

The first time I made this soup, it smelled so beautiful that I almost burst into tears. Or maybe that was from dicing the onions. Either way, this baby is sublime and suitable for impressing guests (especially vegetarians!). I refuse to make it zero points, because it needs a touch of sugar (or honey) to cut the acidity of the tomatoes, and I'm sorry but you just can't bring the onions and shallots to tender perfection with cooking spray. A nice companion for the WWWW Pizza.

1 onion & 1 shallot, peeled and chopped

0
1 Tbsp olive oil

3
1 can low-sodium diced tomatoes

0
2 cups fat-free chicken or vegetable stock

0
1 tsp each dried basil, oregano

0
1/2 tsp dried thyme

 0
1/2 tsp salt

 0
1 Tbsp sugar

1
1 bay leaf

 0
4-5 whole cloves (ah, the secret ingredient)

  0

 Total Points:

4

In a dutch oven, saute onions and shallots in olive oil over medium-low heat until soft. Add all other ingredients, bring to a simmer, and keep simmering for 30 minutes, during which time you can do some stretches, read your email, put the dishes in the dishwasher, or read a travel brochure for the South of France. Remove bay leaf and the cloves if you can find them. Puree the soup in a heat-proof blender or with a hand-blender, and serve hot.

Makes about 6 cups, less than 1 pt per cup. Use your remaining points for the day on red wine.

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Snazzy Salmon with 1-Point Sauce (suitable for guests)

Okay, here is one tricky thing I have to tell you if you are multiplying this recipe in order to share it with other people. If you double the quantities of the micro'd things, you also have to almost but not quite double the cooking times; microwaves are funny that way. So say for 4 servings, the fish would take 6-8 minutes and the sauce about a minute -- start with the lesser time and check to see if it needs more. (Better that than overcooked food). Still, a very speedy dindin. Serve with a mesclun salad, if you're really fancy.

3/4 cup hot cooked rice (I like basmati with this)

3
   
1 100 g boneless skinless salmon fillet

3
1 shallot or onion relative, chopped

0
2 Tbsp white wine or apple juice, mixed with 2 Tbsp water

0
   
Sauce:
2 tsp calorie-reduced margarine

1
2 tsp Dijon mustard

 0
1 tsp honey

0
1 tsp fresh lemon juice

 0
1/2 tsp dried tarragon, crushed

 0
1/2 of 1 green onion, finely sliced

 0

 Total Points:

 7

Whilst your rice is cooking, combine the sauce ingredients in a microwave-safe cup. Micro on high for about 20-30 seconds. Give it a good stir, and let stand whilst you prepare the fish.

Spread the chopped shallots in the bottom a glass pie plate or similar microwave-safe dish and cover with the liquid. Sit the salmon on top, cover the dish with plastic wrap, and microwave on high for about 2 minutes or until salmon is opaque.

Rice on plate, fish on rice, sauce poured affectionately over it all.

1 gorgeous serving that took almost no time to make

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Baby-oh-baby Portobello Burgers

You may have noticed from the Table of Contents that I am rather fond of portobello mushrooms. Baby, these things are a party in your mouth, and like tofu (for which I have yet to acquire a taste) they soak up whatever flavours you throw at them and (unlike tofu) give it back improved and sublime. If Martha weren't in jail, she'd also declare them a good thing.

Another thing: since the shrooms are point-free (but NEVER pointless) indulge in a yummy bun. D'Italiano has just come out with a rosemary-flecked roll which is heavenly and TOTALLY worth the 3 points. Also, if you REALLY must save points use reduced-fat Swiss cheese. But I wouldn't.

1 burger-sized portobello mushroom cap

0
1 Tbsp balsamic vinegar

0
1 tsp olive oil

1
1/2 tsp each dried basil & oregano

0
1/2 onion, cut into rings and lightly sauteed in 1/2 tsp olive oil

 0.5
2 thin slices Swiss cheese

3
1 beautiful bread roll or bun

3-4

 Total Points:

7.5-8.5

In a shallow bowl, combine the vinegar, oil and herbs. Place the mushroom cap in the marinate for about half an hour, turning it half-way through.

Preheat broiler (I use the toaster oven). Broil mushroom about 5 minutes per side until it softens and relaxes. Place a slice of cheese on each bun-half, and broil just until the cheese melts. Assemble burger with the mushroom and onions. Mmmm.

1 serving.

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Easy Elegant Dijon Chicken-Licken

(coming soon)

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Better-Believe-It Butterscotch Brownies

(coming soon)

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Muriel says:
I heard that Stellamama was a famous Canadian novelist or politician or race car driver hiding out under an assumed identity ... or maybe that was someone else.

For Skilled & Brilliant Chefs de Cuisine Like Moi

Ah, Master Chef, Kindred Spirit, I don't need to tell *you* the difference between endive and escarole (even if I knew myself). These recipes require ingredients not generally found in novice kitchens, but easily enough come-by in our multi-ethnic society. If you're going to make these dishes, be sure to invite me over.

Nice Nice Rice Salad with Mango & Chick-en or Chick-peas

This recipe is adapted from "Almost Vegetarian" by Diana Shaw (which is a great little book, IMHO). She had almonds and chickpeas and chicken and, well, too many points. So here's my take on it: skip the almonds, and use either poultry or pulse, but not both. For a bit of crunch, you could always throw in a few diced water chestnuts ... hey ... groovy idea!!

I cooked my brown the rice whilst doing other things, cuz it takes like 40 minutes, and I made a bunch of it, so I can enjoy it over a few days without the extra cooking. Leftover dressing (should such a thing exist) is a yummy low-fat dip for veggies too (a nice change from bottled ranch dressing!).

These quantities make 2 nice not huge servings

Salad bits:  
4 oz (125 g) cooked boneless skinless chicken breast (roughly 1 small breast) OR 4 or
1 cup canned or cooked chickpeas, rinsed and drained 4
1 ripe mango, peeled, pitted and cubed 1
4 or 5 sundried tomato halves, (rinsed REALLY well if packed in oil), minced 0
1 fresh tomato, diced 0
1 Tbsp minced fresh chives (Grow your own!! It's so easy!!) 0
1 cup cooked brown rice, warm or cold 4
   
Dressing bits:  
1/2 cup non-fat plain yogurt 1.5
Juice of 1/2 an orange .5
1/2 Tbsp tahini .5
1 tsp grated lemon zest 0
1 tsp grated fresh ginger 0
1 small clove glove, crushed and minced 0
1/2 tsp cumin 0
1/2 tsp paprika 0
1/4 tsp salt 0
  11.5
Divided by 2 = how many points? Almost 6

Assemble the dressing bits in a small bowl and mix thoroughly. (If you like, you can make the dressing a couple of days in advance.) Adjust flavourings to suit your fancy.

In a good sized bowl, combine all the salad bits. Pour the dressing over top, stir gently and lovingly so as not to moosh the tomatoes and mangos. Serve on a bed of greens (or be crass like me and eat it straight out of the bowl -- hey, no one here to stop me!!)

Portobello-bello Risotto-toto

(coming soon)

Rockin' Moroccan Chicken with rice

(coming soon)

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