Summer Vegetable Crepes

Summer Vegetable Crepes

Ingredients
1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives, divided, plus more for garnish
3 tablespoons low-fat milk
2 teaspoons lemon juice
3/4 teaspoon salt, divided
1 tablespoon extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans
1 cup fresh corn kernels (from 1 large ear)
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon freshly ground pepper
4 9-inch “ready-to-use” crêpes (we made our own)

Preparation
1.Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2.Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3.To roll crêpes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crêpes in the package). Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crêpe. Use the paper (or plastic) to help you gently roll the crêpe around the filling. Place the crêpe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

NutritionPer serving: 302 calories; 17 g fat ( 8 g sat , 6 g mono ); 46 mg cholesterol; 25 g carbohydrates; 15 g protein; 3 g fiber; 687 mg sodium; 485 mg potassium.

Weight Watchers Chili

Don't let the name of this soup deter you from trying it! Really, it's pretty darn good! I actually took this picture over a year ago...not sure why it is barely making it's debut. We had this tonight for our Annual Halloween "chili and cornbread" Dinner.

Ingredients:

1 lb. ground Turkey (Jenni-O has 98% fat free)

1 med yellow onion, chopped

4 celery stalks, chopped

*add salt and pepper then saute all together.

In a large pot, combine:

2 (28oz) cans diced tomatoes

2 med. zuchinni (partially peeled), chop

1-2 cans black beans, strain and rinse

2 (15oz) cans fat free beef broth

2 green bell peppers, chop

1 whole packet chili seasoning (sometimes I'll add a little more if I have it)

Add the meat mixture to the veggies, and simmer about 30 minutes, uncovered (just check to make sure veggies are cooked).

*FYI* 1 cup of chili= 1 point in weight watchers

*Good to add sour cream and shredded cheese on top (but this obviously isn't part of the "weight watchers" point system)!

*cornbread is a great side dish.

*Serves~6

Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!

Foil Vegetables on the fire (or grill)

This was a saved post and it looked complete so I hope you don't mind Nicole, but I am publishing it!

Colorful Veggies in Foil
Ingredients:
1 zucchini squash, chopped into 1 1/2 inch pieces
1 yellow squash, chopped into 1 1/2 inch pieces
1 lb. mushrooms, quartered
1 pkg. cherry or grape tomatoes
1 red bell pepper, cut into 1 1/2 inch pieces
1 green bell pepper, cut into 1 1/2 inch pieces
2/3 c. Kraft Zesty Italian dressing
Parmesan Cheese

Wash and cut all veggies. Toss with dressing to coat. Attach 2 pieces of foil together by folding edges 3 times. (like if you were sewing a hem) Dump all veggies onto foil.
Fold sides up over the ends of the veggies.
Close top by bringing last 2 sides together and "hemming" the last 2 pieces together. This is how it looks when it is done.
I cooked mine on coals in a firepit. The coals or briquettes should be grayish. This means they are hot enough to cook the food. We used really dry firewood and it took about 30-40 mins. to get them hot enough. To be safe, plan on an hour.Place foil dinners directly on hot coals. Cook about 6 minutes per side. Sprinkle with Parmesan Cheese and serve.

I got this recipe from Kraft Foods' Food and Family Magazine, recipe can also be found online: http://kraftfoods.com/kf/recipes/sensational-foil-pack-vegetables-106267.aspx

You can also cook them on the grill. Cook 3-4 minutes, then flip over and cook another 3 mins.

*This same meal we also had foil dinners.