Taste of Thyme: Good & Good for You Food

Filling and nutritious, lentils are really a great food. They are full of protein and fiber. I think of them as starter legumes or beans. They are fast and easy to cook and don't need to be soaked. If you really like them you can use them for the base of a salad or even eat them like a grain with other proteins or vegetables. Try this soup. It makes a lot and can be eaten for a quick lunch, heated in the microwave, or for the center piece in a healthy filling dinner. If you feel intimidated by all the ingredients, notice this soup is simple and fast. Most of the stuff on the ingredient list are spices you probably have in your home already. This combination of spices is typical in Moroccan foods. 1 Tablespoon olive oil 1 onion, coarse chop 5 small potatoes, 1 in dice 2 cloves garlic, minced 2 lg carrots, cut to 1 in chunks 2 ribs celery, diced 2 bay leaves 1 teaspoon cumin 1/4 teaspoon cinnamon 1/8 teaspoon ground clove 1/8 teaspoon ground ginger 1/8 teaspoon ground cayenne or red ...

I don't like to eat anything that is MOCK! I feel like it is mocking me for eating it! But this vegetable salad is quite good. I admit it does not really taste exactly like potato salad, but it kind of does! And it is good and refreshing. For zero points, who's complaining? I am beginning to think, CAULIFLOWER IS THE NEW POTATO! Really! Have you ever eaten cauliflowere puree instead of mashed potatoes? Yum! 1 head of Cauliflower, thoroughly cooked & chopped 2 cups diced Celery 3-4 Radishes, chopped 1/2 Bell Pepper, chopped 1 Dill Pickle, chopped 1/4 cup onion, chopped 1 tsp. Lemon Juice 1/2 tsp. Worcestershire Sauce sweetener equal to 1 Tbl. sugar 3 Tbl. Mustard 3 Tbl. plain nonfat yogurt Make sure you chop the cauliflower chunky so it is like pieces of potatoes. Chop the other ingredients very small. When the cauliflower is cool, mix all the vegetables. Mix the lemon juice, worcestershire, sweetener (us honey if you can't tolerate artifical ingredients), musta...

Okay! I love pasta. When I eat macaroni and cheese I want it cheesy and creamy. I don't want to sacrifice favor and comfort for anything. But it would be nice to have big portion and know that I am within my daily points target or even getting some of the good health guidelines. So when I created this recipe it had to be just darn good! I also didn't want it to taste "healthy" and be fussy to make. This does the trick! And I even used Velveeta (yes it is real and made from milk) which should be quite a plus for my friends at Kraft! The best part is, when I calculated the points value it was 14 points per serving before and now it is only 6 points! MACARONI AND CHEESE - the cheesiest! 12 oz whole wheat pasta - I use penne but you can use any kind you prefer 4 T flour pinch nutmeg 1 qt nonfat milk 1/3 cup dry milk (optional) ½ t each S & P (or to taste) 4 oz Swiss cheese, grated 4 oz Velveeta Light (2%) 10 oz box frozen butternut squash puree, defrosted 2 T ...

When I was a child I always wanted to taste a fresh strawberry pie (you know the ones you see in the revolving pie case in restaurants). It just looked so good to me. My mother thought I wouldn't like it so I never got to have one. She wasn't stingy with desserts, she just preferred strawberry shortcake or just about anything else. Then I was living in Peoria, Illinois for a few years after college and I was having dinner at a diner with a fellow teacher. She order us each a pieceof pie for dessert. By this time I was convinced I wouldn't enjoyed the glazed berries. But I found that it was very delicious...my mother was wrong! Years later, in Bloomington, Illinois, my friend, Adrie (one of the best down home cooks ever) made a strawberry pie for dessert one night. I was quite impressed and pleased. Then he shared the recipe with me, which was shockingly simple. Well, I have cut the points in half from the original but the flavor is fully indulgent. I think my mother would h...

Taking care of yourself is one of the helpful habits of a Weight Watcher...and it really pays off. I always keep some WW snacks in my glove compartment (1 and 2 point bars and some baked snacks too) and if I am out for the day I like to pack a snack so I don't get caught hungry or at "0" on the hunger scale. I had knee surgery yesterday so I made some Jello with peaches, some sirloin beef enchiladas in corn tortillas and Ribollita (a hardy Italian vegetables soup) to have on hand for my recovery. I almost always have a pitcher of soup in the frig ready for a quick lunch or a snack. Ribollita is one of my favorites and for only 2 points for a 1 cup serving it is quite satisfying. RIBOLLITA 1 1/2 tsp olive oil 1 cup carrot(s) 1 cup onion(s) 1/2 cup celery 4 clove(s) garlic minced 6 - 8 cups chicken broth 3 cup(s) Swiss chard, chopped 3 cup(s) kale, chopped (or 6 cups of one of these) 2 1/2 cup(s) uncooked new potatoes, medium dice 2 tbsp canned tomato paste 1 tsp sugar 2 ...

Although Mary thinks this chili is 1 point per serving, it is still a good deal for 2 points for 1 cup or even 3 ponts for 1 1/2 cups, which makes a hardy serving. The little bit of meat makes the chili really taste meaty. This recipe is easily doubled or tripled to feed a crowd or for freezing. It is the perfect thing to eat for lunch on a day when you have to "save" points for a special meal! Or eat this for dinner on a day when you have used too many points. CHILI 1 tsp canola oil 5 oz ground beef or turkey - 93% lean or more 1 small onion, chopped 2 ribs of celery, chopped 1 bell pepper (your favorite color), chopped 28 oz diced tomatoes 15 oz can of kidney, black or chili beans 15 oz can of Fat Free beef broth 1 package Chili Seasoning (McCormick or Aldi brand) 2 zucchini or summer squash, small dice 2 Tablespoons cornmeal S & P to taste Heat a 3 or 4 quart sauce pan. Add oil to hot pan. Add meat and cook until no longer red. Add onions, celery and pepper. Cook to so...

Sometimes it is hard to come up with fun ideas for breakfast. This polenta pie can be made ahead and kept in your refrigerator and heated in the microwave. Serve it topped with the egg of your choice for a core meal or a 5 point breakfast. Serves 8 8 oz can mushrooms, drained 2 cup water, hot 20 oz frozen chopped broccoli, two 10 oz packages, thawed (or other frozen vegetable) 2 cup skim milk 2 tsp table salt 1/4 tsp pepper 1 cup uncooked cornmeal, yellow 4 Tbsp grated Romano cheese 1 Tbsp olive oil 2 small tomato(es), plum, thinly sliced Cooking Spray Lightly coat bottom and sides of a 10-inch deep-dish pie pan or iron skillet with cooking spray. Place broccoli in colander and squeeze out excess water; set aside. Heat oven to 400°F. In a large heavy-bottomed pot, combine hot water, milk, pepper and salt; bring to a boil. Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly. Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, ...

I love good cole slaw. In fact, if I am eating pulled pork or even sometimes on a sandwich or hot dog, I pile it on. Here is a recipe that uses lighter ingredients but gets a kick from a bit of blue cheese. I have found that kids like this because they rarely realize the cheese there! 1/4 cup sugar - I use splenda 1/4 cup mayonnaise 1/4 cup yogurt 1 - 2 oz crumbled blue cheese 1 tablespoons lemon juice 2 tablespoons white vinegar 1/2 teaspoon salt 1/8 teaspoon pepper 2 (10-ounce) packages finely shredded (angel hair) cabbage 1 carrot, shredded Whisk together first 8 ingredients in a large bowl until blended. Add cabbage and carrot to bowl, and toss to coat. Cover and chill at least 2 hours. Feel free to shred your own cabbage, add bell peppers and diced celery. Yield: Makes 4 - 5 servings

Tortilla chips are always a great snack, and they are especially good for dipping during a football game or movie! I like to make my own so I can bake them instead of frying. I always use corn tortillas because I love the flavor and unlike flour tortillas, they are fat free! One whole corn tortilla is only 1 point! Just take your tortillas and spray each one with cooking spray. Sprinkle with seasoning salt, sea salt, cumin, lime zest and / or garlic salt. Stack the tortillas and cut them into wedges (I like to cut each one into 8 wedges). Place the wedges, in a single layer, on a sprayed baking sheet and pop them into a 400 degree oven for 7 minutes. Check to see if they are golden and crispy. If not, toss and bake a few more minutes. Everyone will enjoy these as much as any you have had before! And for a special treat serve them with the 3 Layer dip below!

I get asked for this recipe all the time. This makes great company breakfast or for a holiday morning. Two waffle squares withour syrup is only 3 points. Preheat your waffle iron and spray it with cooking spray right before you fill it with batter. 1/2 cup whole wheat flour 1/2 cup AP flour 1/2 cup cornmeal 1/2 cup oatmeal, ground (in your blender) 1 Tablespoon baking powder 1/4 tsp salt 2 egg whites (or one whole egg) 2 cups buttermilk 1 tsp vanilla Mix al dry ingredients. Make a well in the center. Pour wet into the well and mix well. Bake in your waffle iron.

Posole is a corn product. This traditional Mexican soup is named for it. Although it looks like little balls of pasta, it is corn that soaked in a solution that makes it puff up. It is also known as hominy and can be purchased in cans, like beans. Typically made with pork, my version is lightened up with chicken. This soup is really good, filling, easy on the waistline and easy to make! What more can you ask for? If you have never eaten this, give it a try. It has become a favorite with my family and friends. 8 servings 5 cups water (lightly salted) 3 chicken breast halves (6 ounces each) 2 t canola oil 3 cloves garlic, crushed 1 sm onion, diced 1 T flour 1 chipotle pepper, diced (optional) 2 15 oz cans posole 2 14 oz cans stewed tomatoes ( undrained ) 4 t oregano 1 ½ cups shredded cabbage ¾ c radish shredded ¾ c green onion, sliced 1 lime (cut into 8 wedges) 1 ½ c jack cheese (optional) Bring salted water to boil. Add chicken, cover and simmer until cooked. Remove chicken and...

Here is an easy and healthy way to enjoy Mexican style rice. This works perfect every time and is good enough to eat on its own or even with some vegetarian refried beans as a meal. I have been using this for years. It works for Weight Watchers as a core food! 1 tsp oil (grapeseed or olive is best) 2 cloves of garlic. minced pinch of red pepper flakes 1 tsp dried oregano (optional) 1 cup of brown rice 1 can 10.5 oz vegetarian vegetable soup 2 cans of water Heat oil in a 2 quart pot. add the pepper flakes and garlic to the hot oil and heat 30 seconds. Add the brown rice and stir occasionally. When the rice starts to become fragrant (will smell like popcorn) add the soup and the water. Bring to a boil. Add oregano. Cover and cook on lowest setting until the water is all absorbed (about 35 minutes). Allow to rest 5 - 10 minutes, covered, before serving. Fluff with a fork (a spoon will crush the grains). This can also be cooked in the oven for 45 minutes at 350 degrees (after the rice ...

Try this dish. It is a vegetable dish that is good for you and really satisfying. It is good with a small piece of grilled chicken or fish. The spice blend is warm and taste exotic. Once you've tried Moroccan food, you'll wonder why this style of cooking is not as popular as Asian cuisines! 1/2 cup chopped carrot 1/2 cup turnip chopped 1 tablespoon bottled minced garlic 1 cup fat-free, less-sodium chicken broth 2 tablespoons raisins 1 1/4 teaspoons ground ginger 1 1/4 teaspoons ground cumin 3/4 teaspoon ground coriander 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon black pepper 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained Heat oil in a large nonstick skillet over medium-high heat. Add turnip, onion, carrot, chickpeas and garlic; sauté 5 minutes. Stir in broth and the remaining stew ingredients (broth through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until t...

These mini meatloaves are great! They are easy to make, cook quickly, preportioned and they freeze well! Kids love 'em too! 1 teaspoon olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1 teaspoon dried oregano 1/ teaspoon dried thyme 2 garlic cloves, minced 1 cup ketchup, divided 1 1/2 pounds ground beef, extra lean (raw) 1 c oatmeal 2 tablespoons mustard 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 2 large eggs Cooking spray Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, thyme and minced garlic; sauté 2 minutes. Cool. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes. If you want gravy (which I alway...