Well, actually I don't have many - I left most of them at MiL's. I came home with a bit of stuffing and a few bits of the bird to make some broth. We left most of the carcass and the leftovers there. You see, we've got another Thanksgiving Day meal to look forward to on Saturday - and tonight is Homemade pizza night so we don't really have time to eat them. Not to mention the fact that there's 3 people there that CAN eat them. Things went GREAT! Mary and I both said that our part of the cooking was easy - so I think we split the cooking duties great! :) The only thing we need to remember for the next time we do this: Have some appetizers. It's not a real big thing, but some little finger food thingies would be a good idea to nosh on until and after the big meal so we're not stuck with eating dessert all night long afterwards. (OR before hahahaha). Everything was pretty much done ahead of time so the only thing that really needed to be cooked was the turkey. All I did was take a bit of the butter (it was about 1 Tbsp or so) that had been sitting out in a bowl from breakfast or so, mix in some salt-free All-Purpose seasoning (I know it had garlic, oregano, basil, and thyme in it at least) olive oil and some salt and pepper and then I rubbed that under the skin on the meat -and found the bag of innards that was stuffed in the neck (whew! - it's been a while since I've cooked a whole turkey, we got the neck out already). We stuffed the inside with celery, carrots and onions (no lemon in the house or I would have used that too). I rubbed my herby oiled hands on the outside of the turkey, and put it breast-side down on a rack of celery. Then we sprayed the back of the turkey with vegetable cooking spray, sprinkled with salt and pepper and threw it in the oven. Next time we're at MiL's we'll try her convection bake part of her oven, this time we did the normal bake. I've only used it when I worked as a chef and that was a professional oven, not a home oven. We did use it a bit when we were reheating the sides.
John took our Wii there, and Adam is hooked. hehehehe! He's left it there for the weekend. My arm is a bit sore, it's been a while since I've played the sports stuff. I wonder how Adam's feels. It would be a good thing for them, but if they go to China I wonder if they would be able to take it. They would like to get an Ipod so they can put all their CD's on it so they don't have to cart all that over (they hope to be in China for about 5 years or so). Does anyone happen to know how ITunes or Amazon or anything like that works in China or can give any ideas of something different? At this point I can't think of anyone that I know that has traveled there recently, only to Japan, which isn't quite the same.
So what did we have? (I'll post the recipes I have at the end I need to get the others from Mary especially since I should put them in the cookbook):
Herb-Roasted Turkey (11 lbs - it was a good size for 5 3/4 of us ; one is toddler one is gestating)
Make-Ahead Mashed Potatoes: recipe is adapted from two sources - 30 Day Gourmet and Oregon Live. 3DG for the freezer info with the variations and lower fat and the Oregonian because they had a bit different variation and I used their slow cooker reheat version. I've made it before, and it's mostly what I do anyway, kinda, when I make everyday mashed potatoes when you mix the two. I use cream cheese when I make Cauliflower mashed potatoes (leave out the sour cream). And instead of sour cream I use buttermilk when using mashed potatoes and will sometimes use cream cheese instead of butter if I have some (I don't often use cream cheese so it will go bad if I don't use it in other ways). I of course don't use an egg for Everyday Mashed Potatoes. What I ended up doing is making it the day before only because I had the time - if I didn't I would have made and frozen- and put into my crockpot liner. I used a 5lb bag of Yukon golds (plus 3 extra that I had to use), 1 egg, 8 oz lite cream cheese (I don't have a use for 2 oz), 1 cup lite sour cream, 1 tsp onion powder, 1 tsp garlic powder, 1 Tbsp salt, 1 Tbsp pepper, 1 oz melted butter drizzled on top when done, no paprika or almonds.
Slow-cooked Green Beans: Mary made these- but this I can give - canned green beans in the crock. We drained and rinsed the beans, added a cup of water and 1 bouillon cube (used beef - I didn't think to bring my ham base- btw if you can get this do! Penzey's sells some but I actually get the Better Than Bouillon brand in the grocery store), turned to high and let cook while the turkey cooked.
Stuffing/Dressing - I just used a package of Pepperidge Farm Country Style CUBED because it's what I grew up with (well the cubed style - I can't find the actual brand I grew up with here). It doesn't matter whether you like cubed or not. ;) I sauteed chopped celery, onions, carrots, garlic and portobello mushrooms until soft, added veggie/chicken broth (reconstituted better than bouillon mix of veggie and chicken) and added stuffing. Threw into casserole dish and put into fridge until needed the next day. Reheated uncovered with rest of sides (I think we did it at 375 (regular/ then 350 convection) until hot. The casserole dish was deep enough that with it being uncovered you could get both crispy and moist stuffing for those that liked it.
Gravy: Since I wasn't sure how much we'd get out of the turkey I went ahead and reconstituted some chicken broth (BTB once more) - 4 cups worth - and added 4 Tbsp cornstarch. I added poultry seasoning and some salt and pepper (I use reduced sodium versions of BTB when I can) and tasted it (it tastes a bit cornstarchy of course but you want to taste the spices). I was mixing it all in a quart canning jar so it was easy to mix and carry. Took that with me- and you'll notice there was no fat in there. There was about a cup or so of "drippings" from the turkey (I didn't add anything to the pan. I drained it off into the pan and added the broth and stirred it until it boiled and thickened. Tasted to see if I needed to adjust the seasonings. Now this was a thin gravy -but that is what I grew up with (probably because it spreads better between a lot of people) I could have added more cornstarch mixed with a bit of cold water or even mixed up a bit of flour with water (or kneaded butter and flour together) and added it to the gravy too.
Bread - I brought two of the loaves of bread (we only ate a bit of one of them) I made the other day there. This is the Split-Top Butter Loaf (I usually call it Buttermilk instead of butter since the butter is brushed on top and I think of the buttermilk used IN it). It's John's favorite bread. I've posted the recipe before, but I'll post it again. I made 4 loaves the other day because 1 of the loaves was for us for dinner that night, well 1/2 of it was, and then I left the loaf from Thanksgiving at MiL's and I am taking the remaining 2 loaves to the remaining Thanksgiving dinner this weekend. I will leave at least 1 of them there, if the second one is cut into it will get left, but if not it will come home for hubby's lunches (my sister is making Jailhouse Rolls too so I imagine it will be coming home).
Sweet Potato Casserole: This is the one with a Pecan/Brown Sugar Topping. Mary made this and I will have to get her recipe.
Cranberry Apple Crisp: Mary also made this and I need to get her recipe
Cappuccino Biscotti: I made two versions. One with nuts went to the first celebration. The second one without nuts is going to our second. My sister has found out she's allergic to peanuts (so far just peanuts) but her son is allergic to peanuts also but has a bit of a reaction to tree nuts too. I am taking a few for her that have walnuts though. I made the second batch with mini chocolate chips instead. Although my sister has also just found out she's allergic to celery, onions, carrots, and soy (including soy lecithin which is in chocolate chips, Pam, and can be one of those "natural or artificial flavor/ingredients"). She already knew she was allergic to shellfish (she LOVES (loved) shrimp), potatoes (she can eat them mashed but can't peel them), and apples/pears (can't eat them raw). She was just tested for a milk allergy too - she cut out milk and started feeling better too - and to replace milk- soy is usually used. And since I'm sensitive to eggs and milk - I use soy to replace those a lot of time so I'll have to keep that in mind. But at least as a family we're not really big nut fans, much less cooked nuts. The big thing - peanut butter- Cade was asking about those peanut butter cookies with a Hershey's kiss on them. I still need to figure out what to do for them. I still haven't played with them. Course now Kelly can't eat them.
Anyway. The other desserts Mary made and I am pretty sure she got the recipes out of Grandmother Sommerville's cookbook (I have a copy) but I want to make sure before I post them (not that they are that secret). They are pumpkin and pecan pies. Hubby was very happy, he had 3 pieces of pie. You see, I don't like pumpkin OR pecan pie so it's not like I make them that often. He was happy to learn that my sister LOVES pumpkin pie and will be getting it this weekend too. I, once more, won't be getting a pie I like. The only time I ever get a pie I like is when we go to his Grandmother Sommerville's house. My two favorite pies: cherry and apple, and the apple has to be homemade; ie not out of a metal can (home canned is fine) the cherry can be. My mom keeps trying to tell me that she made me a cherry pie for Presidents day but very rarely did she. At least I got an apple pie a bit more often around Christmas. I guess I'm a bit bitter. ;)
Make-Ahead Mashed Potatoes
http://www.oregonlive.com Published November 18, 2008
Makes 12 servings
This can be made up to a week in advance. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.
5 pounds potatoes, peeled and quartered (about 15 medium)
6 ounces light cream cheese
1 cup light sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 egg whites, slightly beaten
1 tablespoon butter or margarine
Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9-by-13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with butter. Cool slightly, cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.
Note: Alternatively, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or longer.
PER SERVING: calories: 224 (27% from fat); protein: 6 grams; total fat: 7 grams; saturated fat: 4 grams cholesterol: 21 mg; sodium: 287 mg; carbohydrate: 35 grams; dietary fiber: 3 grams
Make-Ahead Mashed Potatoes (30 Day Gourmet)
Makes 7 cups (serves 14)
5 lbs potatoes
1 egg
1/2 tsp garlic powder
3 Tbsp butter, melted
1 tsp salt
8 oz cream cheese
1/4 cup sliced almonds, optional
1 pinch paprika
Cook potatoes. Drain well. Combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by hand or with electric mixer. Spoon into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with almonds and paprika for color if desired. Wrap pan tightly with freezer paper, foil or place dish in a 2 gallon freezer bag. You may also put the potato mixture into a 1 gallon freezer bag adding the melted butter and paprika just before baking. Label and freeze. Thaw completely before serving. Bake at 375 degrees for 30-40 minutes until the top is golden.
Variations:
Stir in 1/4 cup of crumbled, crisp bacon (regular or turkey) for great flavor.
Potatoes may also be topped with 1/2 cup shredded cheddar cheese.
Nutritional Info: Make Ahead Mashed Potatoes
Per Serving: 227 Calories 10g Fat (38.4% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 243mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes - Lite
Replaced the cream cheese with light cream cheese. No bacon or cheese was added.
Per Serving: 207 Calories; 7g Fat (30.2% calories from fat); 6g Protein; 31g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 286mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Bacon
Added 1/4 C. of crumbled bacon to recipe.
Per Serving: 251 Calories; 12g Fat (42.2% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 310mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Bacon - Lite
Add 1/4 C. of turkey bacon to recipe. Replaced cream cheese with light cream cheese.
Per Serving: 218 Calories; 8g Fat (32.2% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 342mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1-1/2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Cheese
Added 1/2 C. of cheddar cheese to recipe.
Per Serving: 243 Calories; 11g Fat (40.8% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 268mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Cheese - Lite
Added 1/2 C. of low fat cheddar cheese to recipe. Replaced cream cheese with light cream cheese.
Per Serving: 214 Calories; 7g Fat (30.5% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 311mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Fat.
Chez JJ Make-Ahead Mashed Potatoes
Make these as healthy (or not) as you want them to be by using varying what you use.
Adapted from http://www.oregonlive.com and 30DayGourmet
Makes 12-14 servings (7 cups)
This can be made up to a week in advance. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.
5 pounds potatoes, peeled and quartered (about 15 medium)
6 -8 ounces light cream cheese
1 cup light sour cream
1 teaspoons onion powder
1 tsp garlic powder
1 Tablespoon salt
1 Tablespoon black pepper
1 egg or 2 egg whites, slightly beaten
1-3 tablespoons butter or margarine
1/4 cup sliced almonds, optional
1 pinch paprika, optional
Cook potatoes in large pot of salted boiling water until tender, about 20 minutes. Drain well; mash until there are no lumps. Add cream cheese, sour cream, onion powder, garlic powder, salt, pepper and egg; blend well. Spoon into spray-treated or greased 3 quart casserole, crockpot liner or 9x13 pan, or you may also put the potato mixture into a 1 gallon freezer bag . Drizzle or brush melted butter over potatoes (unless using a 1 gallon freezer bag - adding the melted butter and paprika just before baking). Sprinkle with almonds and paprika for color if desired.
If not Freezing: Cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking.
To Freeze: Wrap pan tightly with freezer paper, foil or place dish in a 2 gallon freezer bag. Label and freeze.
To Serve: Thaw completely before serving. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center or bake at 375 degrees for 30-40 minutes until the top is golden.
Alternatively, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or longer.
Variations:
Stir in 1/4 cup of crumbled, crisp bacon (regular or turkey) for great flavor.
Potatoes may also be topped with 1/2 cup shredded cheddar cheese.
Cappuccino Biscotti
Source: Cooking Light March, 1995
HU: 1.5
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg
Split-Top Butter Loaf
From: Family Circle Magazine 2/1/00
Makes: 2 loaves (12 slices each)
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
1 envelope active dry yeast
1 1/2 cups buttermilk
1 egg
1 tablespoon salt
1/4 cup honey
3 tablespoons butter, in pieces
6 cups bread flour
Topping:
2 tablespoons butter, melted
Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120 degrees F on instant-read thermometer. Transfer to large bowl.
Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.
Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.
Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down length of each loaf.
Bake in 350 degrees F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool.
Friday, November 28, 2008
Monday, November 24, 2008
Meal Plan Monday & Lab Work Results
Meal this week are going to be mostly simple and from my freezer/pantry to save money for Thanksgiving stuff. We are having the main Thanksgiving stuff at MiL's, and then we're going to my sister's house this weekend and having more. Isn't that the American way - extra meals? ;) My family was happy to hear that we were able to make it there - although I'm not sure if it was for the holiday meal or more for the fact that my hubby would be able to fix their computer woes (the joy of having a computer geek in the family). Since my sister's hubby wouldn't be getting off work on Thurs until late, and then us being able to come up this weekend - they decided to go ahead and hold the meal on Saturday. I thought we would be able to get away with only having the one meal, and I could then fix just a little meal here of our own. Nope. I have since decided that I'm not going to bother picking up a turkey breast - which will save me having to make room for one in the freezer.
I got good news from the doctor on Friday. My liver may still be funky - but it works fine now, those values were finally all normal. They could also finally calculate my cholesterol levels without having to run a special (expensive) test, just the normal one, for the first time in YEARS. The numbers are still high, but measurable, and should continue to come down. My A1C (the measure of my blood sugars over the past 2-3 months) is 5.6 which is that of a normal non-diabetic person. And I weighed 199 lbs! *happy jig* He was very, very happy with me. Basically he told me to keep doing what I'm doing. I'm going to stay on the meds I'm on. The Byetta helps to control my appetite as well as my blood sugars, so we'll keep me on it but I don't have to worry so much about it when I go somewhere and don't bring it with me, and if money gets tight I can start to wean myself off of it. The metformin is also for my blood sugars, they think it will help to protect my liver from the fatty liver and keep me from going too low blood sugar-wise too. Instead of up-ing my Topamax he added Imitrex pills again (he doesn't feel comfortable up-ing the Topamax since he's not a neurologist). We'll see how it goes. If that doesn't work, we've got a few more pills we can try and then we'll find a neurologist.
As for my liver - he asked me about what the liver doc said I should do- if he told me what to expect or anything. I told him the doc didn't tell me a darn thing but to get the lap band (which his group did) to lose weight or I'd die. I told Dr. G (my GP) that I figured I'd lost weight before, I could do it again, and if I couldn't do it my way I'd go the liver doc's way then. He agreed with me, and told me I was doing well, and even before all this thought the Lap Band was a bit extreme. As to checking my liver - I couldn't see doing more CT scans and being exposed to all that radiation (and barium) once more (I had anywhere from 6-9 CT scans before my surgery) unless I was having a problem. I was planning to do a recheck once I got down to my goal weight though. He was fine with that, and could see no reason to be subjected to all that radiation either. I told him that what I knew about the fact that the tumors could burst and bleed out, or that later on down the road become malignant, or that my liver could become cirrhotic came from the first liver doctor and not from the one that did the surgery. Quite frankly, if I have problems and what to find out my choices I imagine I will go back to the first one I saw first- if I want something done I'll go to the second one. The first one was more of what I'd consider a clinician, the second one more of a surgeon if that makes any sense.
Anyway - the meal plan for this week:
Monday: Pinto Beans with cornbread
Tuesday: Chicken breasts with Mrs Dash Southwest Chipotle Lime Marinade and then served with leftover beans and tortillas.
Wednesday: Canned Chicken Noodle Soup w/ homemade Cheese & Garlic Biscuits
Thursday: Thanksgiving I'm making - Mashed Potato Casserole, Split-Top Buttermilk Bread, Stuffing (Pepperidge Farm), Gravy and Cappuccino Biscotti. I'm making double bread and biscotti to take to my sisters.
Friday: My hubby works so it's Homemade Pizza night like normal.
For more Menu Plans visit: I'm an Organizing Junkie
Cappuccino Biscotti
Source: Cooking Light March, 1995
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg;
I got good news from the doctor on Friday. My liver may still be funky - but it works fine now, those values were finally all normal. They could also finally calculate my cholesterol levels without having to run a special (expensive) test, just the normal one, for the first time in YEARS. The numbers are still high, but measurable, and should continue to come down. My A1C (the measure of my blood sugars over the past 2-3 months) is 5.6 which is that of a normal non-diabetic person. And I weighed 199 lbs! *happy jig* He was very, very happy with me. Basically he told me to keep doing what I'm doing. I'm going to stay on the meds I'm on. The Byetta helps to control my appetite as well as my blood sugars, so we'll keep me on it but I don't have to worry so much about it when I go somewhere and don't bring it with me, and if money gets tight I can start to wean myself off of it. The metformin is also for my blood sugars, they think it will help to protect my liver from the fatty liver and keep me from going too low blood sugar-wise too. Instead of up-ing my Topamax he added Imitrex pills again (he doesn't feel comfortable up-ing the Topamax since he's not a neurologist). We'll see how it goes. If that doesn't work, we've got a few more pills we can try and then we'll find a neurologist.
As for my liver - he asked me about what the liver doc said I should do- if he told me what to expect or anything. I told him the doc didn't tell me a darn thing but to get the lap band (which his group did) to lose weight or I'd die. I told Dr. G (my GP) that I figured I'd lost weight before, I could do it again, and if I couldn't do it my way I'd go the liver doc's way then. He agreed with me, and told me I was doing well, and even before all this thought the Lap Band was a bit extreme. As to checking my liver - I couldn't see doing more CT scans and being exposed to all that radiation (and barium) once more (I had anywhere from 6-9 CT scans before my surgery) unless I was having a problem. I was planning to do a recheck once I got down to my goal weight though. He was fine with that, and could see no reason to be subjected to all that radiation either. I told him that what I knew about the fact that the tumors could burst and bleed out, or that later on down the road become malignant, or that my liver could become cirrhotic came from the first liver doctor and not from the one that did the surgery. Quite frankly, if I have problems and what to find out my choices I imagine I will go back to the first one I saw first- if I want something done I'll go to the second one. The first one was more of what I'd consider a clinician, the second one more of a surgeon if that makes any sense.
Anyway - the meal plan for this week:
Monday: Pinto Beans with cornbread
Tuesday: Chicken breasts with Mrs Dash Southwest Chipotle Lime Marinade and then served with leftover beans and tortillas.
Wednesday: Canned Chicken Noodle Soup w/ homemade Cheese & Garlic Biscuits
Thursday: Thanksgiving I'm making - Mashed Potato Casserole, Split-Top Buttermilk Bread, Stuffing (Pepperidge Farm), Gravy and Cappuccino Biscotti. I'm making double bread and biscotti to take to my sisters.
Friday: My hubby works so it's Homemade Pizza night like normal.
For more Menu Plans visit: I'm an Organizing Junkie
Cappuccino Biscotti
Source: Cooking Light March, 1995
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg;
Sunday, November 16, 2008
Menu Plan Monday
I think my headaches have finally broken - after 4 days. I've been taking Topamax for at least a year now, and it's done quite well for me for controlling my migraines. But since I've started taking Ritalin and my Wellbutrin's been upped, I'ved noticed that I am able to start drinking regular sodas without them tasting as horrible as they used to (the sugar-free ones are still too bitter) and my headaches are starting to come back (not full-on but not responding to OTC's). This weekend I've had a horrible one, and yesterday found out the reason - not just because of the weather but hormones too. :( I talked to the psychiatrist on Friday, and she checked the PDR but nothing was specifically mentioned. I see my GP this Friday and I'll ask the pharmacist then too, but I imagine my dose will have to be increased. I do know that Ritalin can cause headaches, and from reading the literature it mentions about taking other seizure meds - so I'm wondering if it lowers seizure thresholds or if it lowers the medicine in the bloodstream (I'm thinking it's the first).
Anyway - I'm glad that I picked up 3 of Trader Joes pizza doughs to try on Friday. I had already made my homemade dough for our pizzas on Friday, but I wasn't sure if 2 pizzas would be enough since we were having Mike and Jennifer over. Since I wouldn't get home until late (I had to see the psychologist and the psychiatrist and the appointments weren't until later), I swung by TJ's to pick up the dough to have on hand just in case. Since they had all 3 doughs and we've not had either, I picked them all up. I was planning to try the Whole Wheat one on Sunday at MiL's but she had a weather migraine too - so we didn't go over there on Sunday. I didn't need to make the TJ's pizzas, but I did make the Garlic & Herb for supper on Saturday, and then I went ahead and made the whole wheat and plain for supper on Sunday. Since I wasn't really in any shape to think because of the migraine, it make an easy meal. And the dough wasn't bad - not as good as mine, but not bad. I also picked up a tub of their sauce too. Once more not as good as mine, but not bad. And if I'm short on time, totally worth it! But one thing that I will totally buy again - the Quattro Formaggio cheese blend. I think it's the fontina in it.
I also picked up a bag of cut up root vegetables. I'm going to roast them and toss them with some goat cheese and pasta. I don't really have a recipe for it, but it should turn out fine. I haven't decided what herbs I'll use yet. Monday & Tuesday's recipes are ones that I didn't use from last week. For the French Onion Soup- it looks complicated, but it's not. Make the Caramelized Onions first - (I usually do it overnight a few nights before and then separate the onion broth from the onions so the butter congeals on the top in the fridge and can be lifted off), then continue with the second recipe - using the onion broth and adding beef broth to make 6 cups. I use half the onions, save the other half for other things (Indian foods, pizzas, pastas, etc) and the butter is good for flavoring other things too (vegetables, etc), but use some for the soup.
Monday: Lentils w/ Greens Soup
Tuesday: Szechuan Braised Meatballs
Wednesday: Pasta with Roasted Root Vegetables & Goat Cheese
Thurs: French Onion Soup
Friday: Pizza
For more Menu Ideas visit: I'm an Organizing Junkie
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Caramelized Onions
Lora Brody "Slow Cooker Cooking"
Yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions.
Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color.
3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.
Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
French Onion Soup
Serving Size : 6
1 1/2 lbs onions -- (5 cups) sliced into rings
1/4 C Butter
6 C fat-free Beef Broth
Salt and Pepper
6 French bread slices -- toasted
8 Tbsp Grated Parmesan Cheese
Slice onion thin. Brown lightly in butter. Add broth and simmer, covered for 30 minutes. Season to taste.
To serve: Place soup in bowls, cover with a toasted slice of french bread sprinkled with Parmesan cheese.
Per Serving (excluding unknown items): 223 Calories; 11g Fat (36.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 863mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
Anyway - I'm glad that I picked up 3 of Trader Joes pizza doughs to try on Friday. I had already made my homemade dough for our pizzas on Friday, but I wasn't sure if 2 pizzas would be enough since we were having Mike and Jennifer over. Since I wouldn't get home until late (I had to see the psychologist and the psychiatrist and the appointments weren't until later), I swung by TJ's to pick up the dough to have on hand just in case. Since they had all 3 doughs and we've not had either, I picked them all up. I was planning to try the Whole Wheat one on Sunday at MiL's but she had a weather migraine too - so we didn't go over there on Sunday. I didn't need to make the TJ's pizzas, but I did make the Garlic & Herb for supper on Saturday, and then I went ahead and made the whole wheat and plain for supper on Sunday. Since I wasn't really in any shape to think because of the migraine, it make an easy meal. And the dough wasn't bad - not as good as mine, but not bad. I also picked up a tub of their sauce too. Once more not as good as mine, but not bad. And if I'm short on time, totally worth it! But one thing that I will totally buy again - the Quattro Formaggio cheese blend. I think it's the fontina in it.
I also picked up a bag of cut up root vegetables. I'm going to roast them and toss them with some goat cheese and pasta. I don't really have a recipe for it, but it should turn out fine. I haven't decided what herbs I'll use yet. Monday & Tuesday's recipes are ones that I didn't use from last week. For the French Onion Soup- it looks complicated, but it's not. Make the Caramelized Onions first - (I usually do it overnight a few nights before and then separate the onion broth from the onions so the butter congeals on the top in the fridge and can be lifted off), then continue with the second recipe - using the onion broth and adding beef broth to make 6 cups. I use half the onions, save the other half for other things (Indian foods, pizzas, pastas, etc) and the butter is good for flavoring other things too (vegetables, etc), but use some for the soup.
Monday: Lentils w/ Greens Soup
Tuesday: Szechuan Braised Meatballs
Wednesday: Pasta with Roasted Root Vegetables & Goat Cheese
Thurs: French Onion Soup
Friday: Pizza
For more Menu Ideas visit: I'm an Organizing Junkie
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Caramelized Onions
Lora Brody "Slow Cooker Cooking"
Yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions.
Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color.
3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.
Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
French Onion Soup
Serving Size : 6
1 1/2 lbs onions -- (5 cups) sliced into rings
1/4 C Butter
6 C fat-free Beef Broth
Salt and Pepper
6 French bread slices -- toasted
8 Tbsp Grated Parmesan Cheese
Slice onion thin. Brown lightly in butter. Add broth and simmer, covered for 30 minutes. Season to taste.
To serve: Place soup in bowls, cover with a toasted slice of french bread sprinkled with Parmesan cheese.
Per Serving (excluding unknown items): 223 Calories; 11g Fat (36.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 863mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
Monday, November 10, 2008
I can't get the Google Doc to Upload
I can't get it to work, if anyone wants it I can email it to you (I've got it as a pdf) or I can post it as a list (it's pretty long since it won't be formatted -- why oh why can't I put it behind a cut on here?). I can't imagine that many people would want it.
Dinner Menu Ideas
I was talking with my sister last night. Last year we got together and made cookies for Christmas. Actually we all brought (mom, her and I) a few dozen different cookies (I'm thinking I made 3 different types) and also made some cookies at her house and that way we were all able to have different types of cookies to keep on hand to give out or take to parties without having to make a whole bunch at one time. It came in handy, especially since almost all cookies freeze well. I made the Soft Sugar Cookies yesterday for hubby (which, btw, are more like Cardamom Snickerdoodles than Sugar Cookies, but still tasty) and realized we didn't make plans yet to make cookies! This year we might actually do something a bit different - we might make rolls - like pumpkin rolls, chocolate rolls, etc. I also brought up to both mom and my sister about getting together and making meals for the freezer. They both thought it was a good idea, so we'll have to get together and talk it out. I'm the one with the experience doing it, and I've got a WHOLE bunch of recipes (after all, I was the Executive Chef for a local homegrown place) and we can go through them and try some and build up a bunch to try. My sister and her son have a few allergies along with some food "pickiness" in the family that we'll have to work with too - but it shouldn't be too much of a problem. The nice thing is that since my mom and I are both just couple families we can pretty much double regular meals and it'll be enough for us. Course with some things, since my sister's kids are small, we can even just make a normal-sized recipe and then split it and she can have "adult" meals just for her and her husband too. Anyway, we'll do that after the new year.
My sister mentioned that she's now planning meals monthly. I must admit I was a bit surprised, but she's pretty busy, her son is a first grader and her daughter is in pre-school. She says she doesn't always stick with them, but she'll move the meal to another day. While we were talking about meals I was reminding her of meals that she liked and she wanted to put on the list for next month. It reminded me of a list I had made up when I first got married of meals we liked that I used to help me menu plan. I had started a new one a few weeks ago, but hadn't finished it. I sat down today and finished it (although I'm sure I'll come up with more). I have 288 things listed (it's double-sided and has 3 columns). I might give it to my sister to see if it'll help her, but I know that a lot of it they won't be interested in. I went ahead and even put a few of the "sometimes" food on there too, only because as WW has taught me, it's not a DIET. Some of the foods are kinda vague (salads) only because you go from there and extrapolate. I'm not sure how much I'll use it, but since we're trying to save money, I'm going to try to use it more often.
When my sister got married, I typed up all the family recipes (in a word processing program) and gave it to her as her wedding gift. It's been re-printed and given to a few of our relatives too (just Kinkos printed). I would like to re-do it actually, and I'm thinking of using this list as the starting point. Most of the ethnic recipes aren't the original. I would literally be starting over, since the original version isn't importable to anything (I do have it in Mastercook)and I don't have it anymore anyway (it's on a huge floppy disk if I did). Anyway, these are just main dishes, the original Scheufel Cookbook had everything else too. But it's a starting point. I do have a bit started, but I haven't kept up with it. But I am thinking of going one step further - pointing the recipes (and dinner list). It will make menu planning a bit easier too.
I am trying to upload it to Google Docs but it keeps timing out on me - have I mentioned how much dial-up frustrates me? *SIGH*
My sister mentioned that she's now planning meals monthly. I must admit I was a bit surprised, but she's pretty busy, her son is a first grader and her daughter is in pre-school. She says she doesn't always stick with them, but she'll move the meal to another day. While we were talking about meals I was reminding her of meals that she liked and she wanted to put on the list for next month. It reminded me of a list I had made up when I first got married of meals we liked that I used to help me menu plan. I had started a new one a few weeks ago, but hadn't finished it. I sat down today and finished it (although I'm sure I'll come up with more). I have 288 things listed (it's double-sided and has 3 columns). I might give it to my sister to see if it'll help her, but I know that a lot of it they won't be interested in. I went ahead and even put a few of the "sometimes" food on there too, only because as WW has taught me, it's not a DIET. Some of the foods are kinda vague (salads) only because you go from there and extrapolate. I'm not sure how much I'll use it, but since we're trying to save money, I'm going to try to use it more often.
When my sister got married, I typed up all the family recipes (in a word processing program) and gave it to her as her wedding gift. It's been re-printed and given to a few of our relatives too (just Kinkos printed). I would like to re-do it actually, and I'm thinking of using this list as the starting point. Most of the ethnic recipes aren't the original. I would literally be starting over, since the original version isn't importable to anything (I do have it in Mastercook)and I don't have it anymore anyway (it's on a huge floppy disk if I did). Anyway, these are just main dishes, the original Scheufel Cookbook had everything else too. But it's a starting point. I do have a bit started, but I haven't kept up with it. But I am thinking of going one step further - pointing the recipes (and dinner list). It will make menu planning a bit easier too.
I am trying to upload it to Google Docs but it keeps timing out on me - have I mentioned how much dial-up frustrates me? *SIGH*
Saturday, November 08, 2008
Early Menu Plan Monday
Yeah, yeah, already got it done AND shopped for. Since the Vet called to let me know that Percy's ashes were back, and I drive right by the POG (Plain 'Ole Grocery =regular grocery store) I figured I may-as-well figure out what we were having early and shop on Friday when I went to pick him up for the last time.
Last week I made gingerbread for hubby to take to work so this week I'm going to make Soft Sugar cookies and possibly some Chai Spice Biscotti. For Sunday, both of the meals listed are pretty much pantry meals, so it'll depend on what the weather's like and what I feel like that day. I've been wanting Kasha Varnishkes for a while, and this version is a lot like a strogonoff version too.
We might be having friends over this weekend, plans fell through for this weekend - but we'll have to see.
Other than that, life is going, not much else to report really. We're both just working our way through all this and doing a pretty good job of it I think.
Mon: Kasha Varnishkes Topped with Mushrooms in Sour Cream
Tues: New Orleans-Style Shrimp
Wed: Tex-Mex Beef Enchiladas
Thurs: Grilled Salmon with Apricot-Mustard Glaze (with Spinach Orzo pilaf and Pineapple Chunks with mint)
Fri: Homemade Pizza
Sat: Szechuan Braised Meatballs over rice noodles with steamed broccoli and carrots
Sun: Lentils with Greens Soup OR Linguine with Clam Sauce
Snacks: Soft Sugar Cookies AND/OR Chai Spice Biscotti
Kasha Varnishkes Topped with Mushrooms in Sour Cream
Serving Size : 4-6
1 1/4 c buckwheat groats, medium granulation (kasha)
1 egg, lightly beaten
1 Tbsp butter
2 1/4 cups vegetable stock, hot
1/4 tsp salt
2 cups uncooked bowtie pasta
Sauce:
1 Tbsp butter
1 large onion, diced
1 lb sliced mushrooms
1/4 tsp thyme
1 dash cayenne pepper
freshly ground black pepper
1 cup lowfat sour cream
minced parsley, for garnish
Combine kasha and egg in a medium-sized saucepan and stir over medium heat until the kasha is well coated and then begins to look dry, about 3 minutes. Make a well in the center of the pan and melt the butter. Toss with the kasha, then pour in the stock and salt. Reduce the heat to simmer and cook, covered, until the stock is completely absorbed, about 10 minutes. Cook pasta until al dente, drain and rinse.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium-high, then add onion and saute 3 minutes. Add mushrooms, thyme, cayenne, black pepper and cook stirring occasionally for 10 minutes, or until mushrooms are brown and juicy. Add sour cream, stir and cook 2 more minutes, or until hot and bubbly. Combine kasha, pasta and top with mushroom sauce.
New Orleans-Style Shrimp
Peel these at the table, and serve with a slice of crusty baguette. Cooking Light, APRIL 2007
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 323 (30% from fat); FAT 10.7g (sat 4.9g, mono 2.3g, poly 1.8g); IRON 6.5mg; CHOLESTEROL 363mg; CALCIUM 156mg; CARBOHYDRATE 8.9g; SODIUM 513mg; PROTEIN 46.4g; FIBER 0.8g
Tex-Mex Beef Enchiladas
Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes From Everyday Food Magazine
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below) Spoon 1/2 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Grilled Salmon with Apricot-Mustard Glaze
Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill. Serve with Parmesan-spinach Orzo Pilaf (recipe below or see Quick Tip) and Pineapple chunks with chopped fresh mint.
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Yield: 4 servings (serving size: 1 fillet)
CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); IRON 0.7mg; CHOLESTEROL 87mg; CALCIUM 25mg; CARBOHYDRATE 18.1g; SODIUM 482mg; PROTEIN 36.4g; FIBER 0.2g
Cooking Light, JUNE 2007
Parmesan-spinach Orzo Pilaf: Prepare 8 oz orzo (rice shaped pasta) according to package directions, omitting salt and fat. Add 3 ounces fresh baby spinach and 1 1/2 teaspoons bottled minced garlic; stir well to combine. Cover and let stand 4 minutes, stirring twice to slightly wilt spinach. Add 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Just before serving, stir in 1/4 cup grated Parmesan Cheese.
QUICK TIP: Add chopped fresh spinach to your favorite packaged pilaf.
GAME PLAN: 1. Season salmon fillets
2. While salmon refrigerates: Prepare glaze
3. While glaze simmers: boil water for orzo & grate cheese for orzo.
4. While salmon grills: cook orzo.
5. Combine orzo and remaining pilaf ingredients.
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Linguine with Clam Sauce
Makes 6 servings From Family Circle 6/24/1997
2 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 cans (6 1/2 oz each) chopped clams
1 Tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes
1/8 tsp salt
1/8 tsp black pepper
1 clove garlic, pressed (optional)
1 pound linguine, cooked following package directions
Heat oil in medium saucepan over medium heat. Add onion and chopped garlic; saute 5 minutes or until onion is slightly softened.
Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper. Simmer 5 minutes.
Stir in clams and pressed garlic clove if using; remove from heat. Add pasta; toss to mix. Serve immediately.
Per serving: 394 cal, 7g fat (1g sat), 19g prot, 63g carb, 147mg sod, 22mg chol
Soft Sugar Cookies
Taste of Home Magazine Dec/Jan 1995
1 cup butter, margarine, or light margarine, softened
2 1/4 cups sugar, divided
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cardamom, divided
1/2 cup milk
In a large mixing bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: about 6 dozen.
Chai Spice Biscotti
No time to head to the local coffee shop for Chai tea this afternoon? No problem--just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone. Cooking Light, NOVEMBER 2000
2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 biscotto).
CALORIES 83 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); IRON 0.8mg; CHOLESTEROL 22mg; CALCIUM 27mg; CARBOHYDRATE 16.1g; SODIUM 40mg; PROTEIN 1.9g; FIBER 0.4g
Last week I made gingerbread for hubby to take to work so this week I'm going to make Soft Sugar cookies and possibly some Chai Spice Biscotti. For Sunday, both of the meals listed are pretty much pantry meals, so it'll depend on what the weather's like and what I feel like that day. I've been wanting Kasha Varnishkes for a while, and this version is a lot like a strogonoff version too.
We might be having friends over this weekend, plans fell through for this weekend - but we'll have to see.
Other than that, life is going, not much else to report really. We're both just working our way through all this and doing a pretty good job of it I think.
Mon: Kasha Varnishkes Topped with Mushrooms in Sour Cream
Tues: New Orleans-Style Shrimp
Wed: Tex-Mex Beef Enchiladas
Thurs: Grilled Salmon with Apricot-Mustard Glaze (with Spinach Orzo pilaf and Pineapple Chunks with mint)
Fri: Homemade Pizza
Sat: Szechuan Braised Meatballs over rice noodles with steamed broccoli and carrots
Sun: Lentils with Greens Soup OR Linguine with Clam Sauce
Snacks: Soft Sugar Cookies AND/OR Chai Spice Biscotti
Kasha Varnishkes Topped with Mushrooms in Sour Cream
Serving Size : 4-6
1 1/4 c buckwheat groats, medium granulation (kasha)
1 egg, lightly beaten
1 Tbsp butter
2 1/4 cups vegetable stock, hot
1/4 tsp salt
2 cups uncooked bowtie pasta
Sauce:
1 Tbsp butter
1 large onion, diced
1 lb sliced mushrooms
1/4 tsp thyme
1 dash cayenne pepper
freshly ground black pepper
1 cup lowfat sour cream
minced parsley, for garnish
Combine kasha and egg in a medium-sized saucepan and stir over medium heat until the kasha is well coated and then begins to look dry, about 3 minutes. Make a well in the center of the pan and melt the butter. Toss with the kasha, then pour in the stock and salt. Reduce the heat to simmer and cook, covered, until the stock is completely absorbed, about 10 minutes. Cook pasta until al dente, drain and rinse.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium-high, then add onion and saute 3 minutes. Add mushrooms, thyme, cayenne, black pepper and cook stirring occasionally for 10 minutes, or until mushrooms are brown and juicy. Add sour cream, stir and cook 2 more minutes, or until hot and bubbly. Combine kasha, pasta and top with mushroom sauce.
New Orleans-Style Shrimp
Peel these at the table, and serve with a slice of crusty baguette. Cooking Light, APRIL 2007
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 323 (30% from fat); FAT 10.7g (sat 4.9g, mono 2.3g, poly 1.8g); IRON 6.5mg; CHOLESTEROL 363mg; CALCIUM 156mg; CARBOHYDRATE 8.9g; SODIUM 513mg; PROTEIN 46.4g; FIBER 0.8g
Tex-Mex Beef Enchiladas
Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes From Everyday Food Magazine
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below) Spoon 1/2 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Grilled Salmon with Apricot-Mustard Glaze
Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill. Serve with Parmesan-spinach Orzo Pilaf (recipe below or see Quick Tip) and Pineapple chunks with chopped fresh mint.
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Yield: 4 servings (serving size: 1 fillet)
CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); IRON 0.7mg; CHOLESTEROL 87mg; CALCIUM 25mg; CARBOHYDRATE 18.1g; SODIUM 482mg; PROTEIN 36.4g; FIBER 0.2g
Cooking Light, JUNE 2007
Parmesan-spinach Orzo Pilaf: Prepare 8 oz orzo (rice shaped pasta) according to package directions, omitting salt and fat. Add 3 ounces fresh baby spinach and 1 1/2 teaspoons bottled minced garlic; stir well to combine. Cover and let stand 4 minutes, stirring twice to slightly wilt spinach. Add 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Just before serving, stir in 1/4 cup grated Parmesan Cheese.
QUICK TIP: Add chopped fresh spinach to your favorite packaged pilaf.
GAME PLAN: 1. Season salmon fillets
2. While salmon refrigerates: Prepare glaze
3. While glaze simmers: boil water for orzo & grate cheese for orzo.
4. While salmon grills: cook orzo.
5. Combine orzo and remaining pilaf ingredients.
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Linguine with Clam Sauce
Makes 6 servings From Family Circle 6/24/1997
2 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 cans (6 1/2 oz each) chopped clams
1 Tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes
1/8 tsp salt
1/8 tsp black pepper
1 clove garlic, pressed (optional)
1 pound linguine, cooked following package directions
Heat oil in medium saucepan over medium heat. Add onion and chopped garlic; saute 5 minutes or until onion is slightly softened.
Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper. Simmer 5 minutes.
Stir in clams and pressed garlic clove if using; remove from heat. Add pasta; toss to mix. Serve immediately.
Per serving: 394 cal, 7g fat (1g sat), 19g prot, 63g carb, 147mg sod, 22mg chol
Soft Sugar Cookies
Taste of Home Magazine Dec/Jan 1995
1 cup butter, margarine, or light margarine, softened
2 1/4 cups sugar, divided
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cardamom, divided
1/2 cup milk
In a large mixing bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: about 6 dozen.
Chai Spice Biscotti
No time to head to the local coffee shop for Chai tea this afternoon? No problem--just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone. Cooking Light, NOVEMBER 2000
2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 biscotto).
CALORIES 83 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); IRON 0.8mg; CHOLESTEROL 22mg; CALCIUM 27mg; CARBOHYDRATE 16.1g; SODIUM 40mg; PROTEIN 1.9g; FIBER 0.4g
Monday, November 03, 2008
Menu Plan Monday
I know, I didn't get back to post the recipes from last week. Sorry. They weren't bad, not great. The big thing - we like a lot more spices, and ONIONS. That's the big thing I would change with the recipes from last week, add more spices and some onions. But they were tasty. Hubby really liked the Mango Chicken thing, and I really liked the Turkey Ragout, especially after adding some black olives and capers to it.
Last week was pretty much as bad as I thought it would be after we euthanized Percy. We are doing better here, though. I must admit, I didn't eat really well the first few day - because of that I hit my 10% at WW. But after that, I started eating, well, overeating, so I'm up a bit. Not too horribly. Mainly because I just stopped caring I guess. I stopped planning the rest of my day, I stopped exercising, and stopped even caring what I was eating. We still ate what I had planned for dinner, but that was pretty much it. It's a good thing that with my WW-friendly pantry there's only so much trouble one can get into.
For this week's plan, it was a bit harder. We're a bit lower on money- between the costs for Percy and then our insurance is due, so I'm making more basic stuff. If you what recipes, let me know, but I've given the basic gist of each recipe (the Cooking Light one can be found at their website and I think I've posted it here before too and the manicotti is a cheese one). I'm still figuring out the points on some of these these since it all depends on what I use brand-wise and the grocery store was out of some things when I went today. *sigh*
For over 300 more menu ideas visit: I'm an Organizing Junkie
Menu Plan for the Week:
Monday: Grilled Chicken with Sriracha Glaze 7 pts (Cooking Light recipe - I had the glaze already in the fridge ready to go and the chicken in the freezer from the last sale) I'm serving it with steamed rice and sauteed veggies.
Tuesday: Crispy Baked Chicken (cornflake crusted oven baked chicken) with oven fries, and salad
Wednesday: Manicotti with salad, fruit and bread
Thursday: Hamburger Ole (ground beef, boxed mac & cheese and salsa), peas and Apple slices with honey
Friday: Homemade pizza (11 pts for 2 pcs)
Last week was pretty much as bad as I thought it would be after we euthanized Percy. We are doing better here, though. I must admit, I didn't eat really well the first few day - because of that I hit my 10% at WW. But after that, I started eating, well, overeating, so I'm up a bit. Not too horribly. Mainly because I just stopped caring I guess. I stopped planning the rest of my day, I stopped exercising, and stopped even caring what I was eating. We still ate what I had planned for dinner, but that was pretty much it. It's a good thing that with my WW-friendly pantry there's only so much trouble one can get into.
For this week's plan, it was a bit harder. We're a bit lower on money- between the costs for Percy and then our insurance is due, so I'm making more basic stuff. If you what recipes, let me know, but I've given the basic gist of each recipe (the Cooking Light one can be found at their website and I think I've posted it here before too and the manicotti is a cheese one). I'm still figuring out the points on some of these these since it all depends on what I use brand-wise and the grocery store was out of some things when I went today. *sigh*
For over 300 more menu ideas visit: I'm an Organizing Junkie
Menu Plan for the Week:
Monday: Grilled Chicken with Sriracha Glaze 7 pts (Cooking Light recipe - I had the glaze already in the fridge ready to go and the chicken in the freezer from the last sale) I'm serving it with steamed rice and sauteed veggies.
Tuesday: Crispy Baked Chicken (cornflake crusted oven baked chicken) with oven fries, and salad
Wednesday: Manicotti with salad, fruit and bread
Thursday: Hamburger Ole (ground beef, boxed mac & cheese and salsa), peas and Apple slices with honey
Friday: Homemade pizza (11 pts for 2 pcs)
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