Baked Beans

My dad always has made the best baked beans--

Unfortunately the recipe is really just an add a little here, put some more there...all in his head.

So I have spent the past couple months tweaking and testing and writing down what tastes the most like his. I think I'm there! :)

I've made some alterations to lighten the fat and take out some calories, but I think they're just as yummy!

3 cans Campbell's pork and beans (honestly, the store brand are just not nearly as good!)

4 strips of turkey bacon (or 1/4 C hormel real bacon pieces)

1/4 C Ketchup

2 TBSP. minced onion

1/2 TBSP Mustard

1/3 C  brown sugar

Cut bacon into small pieces and cook in a medium  saucepan on medium low until crispy. Remove bacon, but leave the renderings in the pan (if I am using turkey bacon, I usually add a teaspoon of olive oil, since the turkey bacon doesn't have much fat in it)

Remove pan from heat for just a few minutes so it can cool (otherwise you will have FRIED beans). Pour in beans, and then add all other ingredients. Cook on medium until it starts to simmer.

Then, pour the beans into a 9x13 dish (or dish of a similar size) and sprinkle with cooked bacon. Bake at 350 for 40-45 minutes. Stir in bacon at the end and ENJOY.

Serves approx 9   (1/3 C serving)  4 pt+

potato pancakes

SOFT and yummy!! A favorite from my childhood...

Potato Pancakes

1 C flour

2 tsp baking powder 

1/4 tsp salt

1/2 C mashed potatoes (leftovers are great for this, or you can whip up some potato flakes)

1 1/4 cup skim or 1% milk

3 large egg whites

2 tsp oil

1 tsp vanilla

butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed potatoes in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Serves 6 (2 pancakes each)  3 pt+

Mashed potatoes

Just wanted to have a basic mashed potato recipe on hand--and this was it for me!

1 lb red potatoes

1 TBSP. butter

1/3 C skim milk

1/4 tsp pepper

1/2 tsp (or more to taste) salt

Fill a medium size pot with water and turn to high heat. Meanwhile, wash potatoes and chop into quarters (no need to peel!) Once water is boiling,reduce heat to medium, add potatoes and cook for 10-15 minutes, checking to see when potatoes are fork-tender. (meaning, you can stick a fork in and have it slide out easily). DO NOT overcook!!

Drain potatoes and put back into the pot--add milk and butter, and start mashing. It might seem like too much milk it first, but keep mashing and stirring and it will become the right consistency! Add salt and pepper - to taste.

Makes 4-5  (1/2 C) servings  3 pt+

Beef & Broccoli

• 1 pound boneless round steak, cut into thin strips
• 2 TBSP cornstarch
• 2 C water
• 2 Beef bullion cubes
• 2-3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon ginger
• 1 bag frozen cut broccoli (or fresh)
• 1 clove garlic, minced
• 1/2 small onion diced
• salt and pepper to taste 

optional add-in's that I love:

1 C shredded carrots

8 oz. can water chestnuts

Directions

In a small bowl, combine cornstarch, water, bullion, and soy sauce. 

In a large skillet or wok over high heat, cook and stir beef in a little bit of olive oil 2 to 4 minutes, or until browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Serve over rice.


Serves approx 7 (1 C) servings   4 pt+ each serving

Homemade pita bread

Inspired by this recipe...

You can buy cardboard circles from the store...

or you can make delicious soft, puffy pockets...

But trust me...you will want to make the delicious, soft puffy pockets we call, the pita. :)

Homemade Pita bread

1 1/8 cups Warm Water (you may have to add a little more)

1 1/2 teaspoons white sugar

1 1/2 teaspoons Active Dry Yeast

3 cups All-purpose Flour (I did half white, half whole wheat)

1 tsp. Olive Oil, plus more for coating bowl

1 teaspoon Kosher Salt

In a bowl stir sugar into warm water. Sprinkle the active yeast over top and let sit to proof for 10 minutes. Next, stir in flour, salt and olive oil. Knead until soft and barely sticky. Coat a bowl with olive oil, place the dough in the bowl and cover with a warm damp towel. Move to a warm place to rise and double in size.

Once raised, remove dough and preheat oven to 500 degrees. I used my pizza stone for cooking these, so it went in the oven when I preheated it. You could use a cookie sheet placed upside down as well--

 On a lightly floured surface roll the dough into a 12 inch rope. Cut into eight pieces. (I like to weigh mine so they are all approximately the same size) Roll into balls and cover with a damp towel while rolling one dough ball at time to approximately six-seven inches in diameter. 

Set on a cookie sheet or counter space that has been sprinkled with a little cornmeal. Let sit for about 15 minutes to rise.
Place 1 to 2 pitas on baking sheet or pizza stone . Bake for 4-5 minutes or until puffed in center and golden around the edges. Take out and put on a plate or cooling rack. Let them cool before stacking! 

(I learned the hard way!!)

Repeat with remaining pitas. 

Once cool store in a plastic bag and refrigerate for a couple days or freeze up to two months or cut in half and fill! Enjoy!

Makes 8 whole pitas or 16 halves.

4 pt+ per whole pita

Banana pancakes

We love the banana nut pancakes from skinnytaste and they are a regular now in our breakfast menu!

1 cup whole wheat flour
2 tsp baking powder 
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup skim or 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray

Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

SERVES: 12 pancakes (2 pancakes each serving) 3 pt+

Corn Chowder

Corn Chowder

5 slices of turkey bacon (cut in pieces)  (or 1/3 C Hormel real bacon pieces)
1 tsp extra virgin olive oil
1 medium onion, diced
3 medium potatoes, cubed
2 C reduced sodium chicken broth
1 1/2 tsp salt
1/4 tsp pepper
2 C frozen corn (or 1 can)
1 can fat free evaporated milk
2 TBSP corn starch mixed with a couple tablespoons of cold water (to thicken the soup)
3/4 C reduced fat cheddar

Cook turkey bacon in oil until crisp (I've found that a little bit of oil helps crisp the turkey bacon since it is low in fat). Add onion and cook until soft. Add potatoes and 2 C broth, salt and pepper. Simmer for about 5 minutes or until potatoes are just starting to get tender. Add corn and evap milk. Bring to a boil and add the rue (water and corn starch thickener). Stir until thickened. add in cheese till melted. (or you could keep it out and top the soup with the cheese equally divided)

Serves 6 (just over 1 C serving)  7 pt+  (and VERY filling!)