Jess's Recipes

From Men's Health via Beth > > Mexican Chicken Tortilla Soup > > Ingredients: > 2 tsp olive oil > 1 lb chicken breast cut into 1 inch pieces > 2 cloves of garlic minced > 1 tsp dried oregano > 1 minced chipolte chile in adobo (i usually add extra) > 1 8 oz can diced tomatoes > 2 14 oz cans reduced sodium chicken brother (i usually do 1 can broth 1 can of water) > 1 cup frozen corn > 1/2 cup fresh cilantro > 4 cups baked tortilla chips > > Directions: > -Heat oil in a large pot over medium heat > -add chicken & garlic, cook until browned on all sides > -add oregano & stir to coat chicken. Stir in Chipolte, tomatoes, broth & corn > -turn to high and bring to a boil > -turn to low and let simmer for 10 min until cooked > -remove from heat and stir in cilantro and 1 cup of chips > -serve with extra chips. > > Beth's tips: > I don't put the chips in my soup...don't like them soggy...tim

Made this for dinner last night...yummy! Served with white rice. Good 9pt meal. Beef and Broccoli Stir-Fry PointsPlus™ Value: 5 Servings: 4 Preparation Time: 12 min Cooking Time: 12 min Level of Difficulty: Easy This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.* Ingredients 2½ Tbsp Cornstarch, divided ¼ tsp Salt, table ¾ pound(s) Lean sirloin beef, trimmed, raw, trimmed, thinly sliced against the grain 2 tsp Oil, canola 1 cup(s) Chicken, broth, reduced sodium, divided 5 cup(s) Broccoli, uncooked, florets (about a 12 oz bag) 1 Tbsp Ginger root, raw, fresh, minced 2 tsp Minced garlic ¼ tsp Pepper, red or cayenne, or to taste ¼ cup(s) Soy sauce (shoyu), low sodium ½ cup(s) Water or mineral water Instructions 1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat. 2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef

I made this tonight and cut it in half....super yummy! Roasted Brussels Sprouts with Maple-Balsamic Drizzle PointsPlus™ Value: 3 Servings: 6 Preparation Time: 12 min Cooking Time: 20 min Level of Difficulty: Easy A go-to side dish for all your fall gatherings. Pairs especially well with roast turkey or pork. Ingredients 2 spray(s) Cooking spray 2 pound(s) Brussels sprouts, uncooked, trimmed 2 Tbsp Oil, olive, extra-virgin 2¼ tsp Kosher salt, divided ¼ tsp Pepper, black, freshly ground 3 Tbsp Balsamic vinegar 2 Tbsp Syrup, maple Instructions 1. Preheat oven to 450°F. Coat a large nonstick baking sheet with cooking spray. 2. Slice Brussels sprouts in half if large; place on prepared baking sheet. Add oil, 2 teaspoons salt and pepper; toss well to coat. Roast, stirring and rotating pan halfway through cooking, about 20 minutes. 3. Meanwhile, combine vinegar, maple syrup, and remaining 1/4 teaspoon salt in a small saucepan; set over medium-high heat. Boil, stirring frequently, until thick

A friend emailed me this recipe today. I haven't tried it yet but she says it was great and she is a foodie like me so I trust her. 6 PointsPlus Value Prep time: 15 min Cook time: 25 min Serves: 4 So rich and creamy! A wonderful, light take on classic butternut squash risotto. Thyme sprigs give great flavor but feel free to substitute sage leaves. Ingredients 1 spray(s) cooking spray 2 cup(s) uncooked butternut squash, cut into small cubes 1/2 tsp olive oil 1/8 tsp table salt, or to taste 1/2 Tbsp unsalted butter 1 cup(s) uncooked orzo 1 1/2 cup(s) water 1 cup(s) canned chicken broth 1 tsp thyme, fresh, fresh, or 8 whole sprigs (sprigs preferred) 2 Tbsp fat-free half-and-half 1/3 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano 1/8 tsp table salt, or to taste 1/8 tsp black pepper, freshly ground, or to taste Instructions Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray. In a medium bowl, toss squash with oil and salt; spread in a single layer on