MENU
Monday: Vegetable Minestrone with Pasta WW Momentum p 233 (5 POINTS)
Tuesday: Capellini with Spicy Red Clam Sauce WW Pantry to Plate p 27 (5 POINTS)
Wednesday: Anticuchos (6 POINTS)
Thursday: Wild Mushroom Soup WW Turnaround Program p 39 (2 POINTS)
Friday: Calzones WW New Complete Cookbook p 312 (5 POINTS)
Saturday: Beer Braised Bratwurst and Onions (9 POINTS – cut points by cutting down on oil and I calculated using turkey brats 19 1/2 oz)
Sunday: Wine Tasting
For more menu ideas visit: http://orgjunkie.com/2008/12/menu-plan-monday-dec-15th.html
SHOPPING LIST
PRODUCE:
2 lbs carrots
3 lbs onions
1 bunch celery
1 small zucchini
1 small yellow squash
1/2 pound green beans
1 head garlic
3 shallots
1/2 pound fresh white mushrooms
1/2 pound fresh cremini mushrooms
3 Tbsp chopped fresh mint
1 bunch parsley
CONDIMENTS:
olive oil
1 cup red wine vinegar
CANNED GOODS:
15 1/2 oz can chickpeas
14 1/2 oz can petite diced tomatoes
2 (6 1/2 oz) cans chopped clams
1 (28 oz) can diced tomatoes
3 cups reduced-sodium chicken broth
1 cup evaporated fat-free milk
DRY GOODS:
1 1/2 cups whole-wheat spirals or other tube pasta
6 oz capellini
1 1/4 tsp active dry yeast
2 cups all-purpose flour
SPICES:
salt
black pepper
dried oregano
dried thyme
dried marjoram
bay leaf
crushed red pepper
ground cumin
MEAT:
1 cow heart, about 2 pounds
2 pounds bratwurst
FREEZER CASE:
3/4 cup frozen chopped spinach
DAIRY CASE:
1/2 cup part-skim ricotta cheese
1/2 cup crumbled feta cheese
1 large egg
REFRIGERATOR CASE:
12 ounces dark German beer
1/4 cup ají Panca (Peruvian pepper puree)
Vegetable Minestrone with Pasta
Serves 6
From WW Momentum Cookbook
15 1/2 oz can chickpeas, rinsed and drained
14 1/2 oz can petite diced tomatoes
2 carrots, sliced
2 onions, diced
2 celery stalks, with leaves, sliced
1 small zucchini, halved lengthwise and sliced
1 small yellow squash, halved lengthwise and sliced
1/2 pound green beans, trimmed and cut into 1-inch pieces
2 garlic cloves, chopped
1/2 tsp salt
1/4 tsp black pepper
7 cups water
1 1/2 cups whole-wheat spirals or other tube pasta
1/4 cup chopped fresh basil or parsley
Combine all the ingredients except the pasta and basil in a 5 or 6-quart slow cooker. Cover and cook until the vegetable are fork-tender, 4-5 hours on High or 8-10 hours on low.
About 30 minutes before cooking time is up, cook the macaroni according to the package directions, omitting the salt if desired. Stir the pasta and basil into the soup.
Per serving (about 2 cups): 247 Cal, 2 g Fat, 0 g Sat Fat, 0 G Tras Fat, 0 mg Chol, 408 mg Sod, 50 g Carb, 9 g Fiber, 12 g Prot, 111 mg Calc. POINTS 4
FILLING EXTRA: Add 2 Yukon Gold potatoes, peeled and diced, to the soup at the same time as the other vegetables. This will increase the per-serving POINTS value by 1. This recipe works with the SIMPLY FILLING technique.
Capellini with Spicy Red Clam Sauce
Serves 4
From WW Pantry to Plate
6 oz capellini
2 tsp olive oil
4 garlic cloves, sliced
2 (6 1/2 oz) cans chopped clams, drained, liquid reserved
1 (28 oz) can diced tomatoes
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp crushed red pepper
Chopped parsley
Cook the capellini according to package directions, omitting the salt if desired; drain.
Meanwhile, in a large skillet, heat the oil over high heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the clams with 1/2 cup of their liquid and the tomatoes, oregano, thyme and crushed red pepper; bring to a boil. Cook, stirring occasionally, until the flavors blend and the sauce thickens, about 7 minutes.
Add the cooked pasta and toss to coat. Remove from the heat and stir in the parsley.
Per serving (1 1/4 cups): 287 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 29 mg Chol, 533 mg Sod, 44 g Carb, 4 g Fib, 18 g Prot, 126 mg Calc. POINTS 5
MAKE IT CORE: Use any whole-wheat pasta in place of the capellini
Anticuchos (Peruvian Grilled Beef Heart)
Serves 4 people. (Can use beef steak cut into slices, this tastes a lot like fajita meat) You can find the pepper puree in most Mexican stores. If you live in an area with a large Peruvian community, you may be able to buy whole or ground aji amarillo. If not, use hot paprika in its place, or Spanish smoked paprika, which you can find at www.tienda.com. I've also subbed jalapenos and chilies and even Tabasco – just tasting to make it the heat that I wanted it.
1 cow heart, about 2 pounds
3 cloves garlic, minced
1/4 cup ají Panca (Peruvian pepper puree)
2 tablespoons dry oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 cup red wine vinegar
Soak 4 wooden skewers in water for 30 minutes.
Carefully trim off the fat and silverskin from the cow heart. On a slight diagonal, cut the cow heart into horizontal slices about 1/2-inch thick.
Crush the oregano between your fingers (this will wake up the flavor). With a whisk, combine the garlic, aji, oregano, cumin, pepper and vinegar. Immerse the meat in the marinade and refrigerate 2-8 hours.
Skewer the cow heart, about four pieces to each skewer. Heat a grill pan over high heat until smoking hot. Season the skewers with salt.
Sear on both sides, about 2 minutes per side. Baste the meat with the marinade and cook for an additional 2 minutes.
Serve with a light herb sauce and boiled potatoes or grilled corn.
Wild Mushroom Soup
Makes 4 servings
From WW Turnaround Program Cookbook
White and cremini mushrooms pair up in this silky, soothingly rich soup. If you want an even more pronounced mushroom flavor, soak 1/2 ounce dried mushrooms in warm water for 20 minutes. With a slotted spoon, transfer the mushrooms to a sieve, rinse with cold water, and then add to the fresh mushrooms in step 1.
1/2 pound fresh white mushrooms, coarsely chopped
1/2 pound fresh cremini mushrooms, coarsely chopped
3 cups reduced-sodium chicken broth
2 onions, coarsely chopped
1 carrot, thinly sliced
1 celery stalk, finely chopped
1 cup evaporated fat-free milk
1/4 cup finely chopped fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Freshly ground pepper to taste
Combine 3 cups of the mushrooms with 1 1/2 cups of the broth in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, about 20 minutes. Transfer to a blender or food processor; puree then return to the saucepan.
Meanwhile, spray a large nonstick saucepan with canola oil nonstick spray and set over medium heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 5 minutes. Add the remaining mushrooms and cook, stirring occasionally, until the vegetables are wilted, about 10 minutes. Add the vegetable mixture to the mushroom puree in the saucepan, along with the milk and remaining 1 1/2 cups broth; bring to a boil. Reduce the heat and simmer, stirring occasionally, about 10 minutes. Add the parsley, thyme, marjoram, and pepper; simmer 5 minutes.
Per serving (1 1/4 cups): 131 cal, 1 g fat, 0 g sat fat, 0 g trans fat, 3 mg chol, 571 mg sod, 23 g carb, 3 g fib, 12 g prot, 232 mg calc. POINTS 2
TIP Always clean mushrooms just before using, but never immerse them in water, as they are highly absorbent and apt to becoming mushy. Instead, rinse them under cold water and blot dry with paper towels. Or simply wipe them off with a damp paper towel. If you don't mind spending a little extra money, you can use 1 pound cremini mushrooms.
Beer Braised Bratwurst and Onions
Browning the bratwurst prior to combining them with the onions and beer gives them a deeper flavor; you can likewise grill them with similar results.
Serves 4-6
2 pounds bratwurst
5 tablespoons olive oil
6 cups thinly sliced onions
12 ounces dark German beer
1 bay leaf
1 teaspoon freshly ground black pepper
Place 2 tablespoons of olive oil in a large skillet over medium heat. Place the bratwurst in the skillet and cook, turning frequently, until the sausage is lightly browned. Transfer the bratwurst from the skillet to a platter and set aside.
Add the remaining 3 tablespoons of olive oil to the skillet over medium heat. Add the onion slices and sauté gently until they are translucent but not browned.
Pour the beer into the skillet with the onions. Stir, scraping up the browned bits on the bottom of the skillet, then add the bay leaf and the black pepper. Bring the beer to a light boil. Reduce the heat to simmer, cover the skillet and allow the beer and onions to cook for about 15 minutes to marry the flavors.
Add the bratwurst to the skillet, cover and simmer for another 15 minutes. Discard the bay leaf and serve.
Calzones
Calzones, originally from Naples. Are stuffed pizzas. Although they are traditionally filled with heavy cheese, our lightened spinach-and-cheese version keeps all the great flavor of the original.
Makes 6 servings
From Weight Watchers New Complete Cookbook
1 1/4 tsp active dry yeast
3/4 cup lukewarm (105-115 F) water
2 cups all-purpose flour
1 tsp salt
2 tsp olive oil
3 shallots, finely chopped
5 garlic cloves, minced
3/4 cup thawed, frozen chopped spinach, squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup crumbled feta cheese
1 large egg, lightly beaten
3 Tbsp chopped fresh mint
1 tsp dried oregano
1/4 tsp freshly ground pepper
In a small bowl, sprinkle the yeast over 1/4 cup of the lukewarm water. Let stand until foamy, about 10 minutes.
In a food processor, combine 1 3/4 cups + 2 Tbsps of the flour and 1/4 tsp of the salt. With the machine running, scrape the yeast mixture and the remaining 1/2 cup of lukewarm water through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, about 30 times.
Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it double in volume, about 1 hour.
Meanwhile, in small nonstick skillet, heat the oil. Saute the shallots and garlic until softened, about 7 minutes. Add the spinach; cook about 2 minutes. Transfer to a medium bowl; stir in the ricotta, feta, egg, mint, oregano, the remaining 3/4 tsp of salt and the pepper.
Preheat the oven to 400F; spray a baking sheet with nonstick cooking spray. Sprinkle a work surface with the remaining 2 Tbsp of flour. Turn out the dough; divide into 6 pieces. Roll out each piece into a 6-inch circle. Place about 2 heaping tablespoons of filling on one side of each circle, then dampen all around the edge; fold over and press with a wet thumb to seal. Transfer the calzones to the baking sheet. Bake until golden brown and crisp, 20 -25 minutes.
Per serving (1 calzone): 231 Cal, 7 g Fat, 3 g Sat Fat, 0 g Tras Fat, 51 mg chol, 529 mg Sod, 33g Carb, 1 g Fib, 10 g Prot, 160 mg Calc POINTS 5
Monday, December 15, 2008
Monday, December 08, 2008
Weekend Doin's and Menu Plan Monday
This weekend was pretty relaxing - which was good since hubby and were pretty tired. Saturday day we tried to catch up on our sleep it seemed - although Miko once again woke me up really early so hubby slept late and I was up really early *sigh*. Oh well. I spent most of the day drinking tea, 1 1/2 liters worth. WHEW! When I took Miko out for her afternoon "constitutional" it was starting to snow just a bit, and by snow I mean barely. This was around 3 I think it was. We left a little after 5 to head into Richmond and were surprised to see the ground covered with a thin film of snow and it was snowing harder. It was tiny flakes, so we knew it pretty much wouldn't amount to much (the bigger the flakes the more snow we get usually). It was really pretty, and I must admit, I was excited. It got lighter the closer we got to Richmond (our destination was the West End, to FiL's).
We had dinner with FiL, SMiL and we got to meet one of her sons, Snoogy (I think I spelled that right). He was a trip! They are from the Philippines, so he was taking pictures of the snow, since he really hasn't seen it there. It's a shame it wasn't heavier, since it wasn't sticking there. He's a nurse and is hoping to get a job at MCV and move here. He said it seemed that his interviews went well and he was hoping to hear something before he had to go back on Tuesday. He said that it sounded like they were going to try to get a provisional Visa (I can't remember what they called it) so that he can work here sooner than the was planning on (he was originally thinking he had to wait a year or more for the work visa). His mom just recently became a citizen, and I didn't realize that it now takes about 16 years to become one. She was saying that she could have helped him to become one, but then he would have had trouble getting married (for a few years at least) and since he's 31 she didn't want to do that to him right now. We went to eat at Angela's on Forest Rd in the Tuckernuck Shopping Center. It was really good, and while we were there, the line was out the door a few times. It was kind of funny, because if you compare it to some of the restaurants in New York it sat about the same amount of people (without the outdoor seating which most NY places have) but there was more room between the tables (something that New York doesn't have). Angela's is a small, unassuming place from the outside. Set between an Ace Hardware and a 7-11, you don't expect to walk into a white tablecloth restaurant. They didn't offer pizza on the weekends for the sit-down but they do have a brisk take-out business and I gather it's offered then. If you go, the servings are HUGE. Seriously, the plates are probably 11-12" around, they look more like chargers. Usually we're pretty good to each get something different, but this time we didn't. And this time most of us went with the specials too. Snoggy and I both went for the Spinach, Sun-dried Tomato and Goat Cheese Stuffed Rib-eye (it was 14 oz!!!), it was drizzled with olive oil and had a crunch of salt (I'm gathering sea salt since I couldn't see any off hand). I had mine served on sliced tomatoes and he had his on garlic smashed potatoes. SMiL got a Seafood dish (I think it was a mixed, but I know it had scallops, I think it had the name Diane in it. I can't remember if it was a wine sauce or marinara). Hubby and FiL got a Spinach stuffed ravioli (2 each that were 6 oz each) that were topped with crab meat and a spicy blue cheese sauce. I had a bite of hubby's (I was going to order it but since they were going to went with what I ordered, so that's why I remember it so well), and it was wonderful too! All the entrees came with salads and bread. That was the only problem with my meal, I had asked for blue cheese and got ranch, something I'm not a fan of. They were busy, and it's not like I really needed the extra calories anyway, so I ate a bit of it and waited for the main course. And no, I did not finish my entree.
We headed back to FiL's and talked for quite a while. I was one of the few that had left room for some apple crumble topped pie. It had WV apples (they brought them back from their Thanksgiving trip to his sister's home) and was yummy! (Course I could be a bit biased. ;) We got home really late, good thing we had fed and "watered" Miko before we left! We fed and let her out once more and headed to bed. She let me sleep in until 7!!! :)
We didn't go to MiL's since she still wasn't feeling well, so it was a day of catching up on stuff around the house and lazying about. Not too much to report there.
Oh, and my sister sent me her Sweet Potato Casserole recipe, and it is different from my SiL's (besides the nuts used):
Kelly's Sweet Potato Casserole
1 large can sweet potato (40 oz)
1/2 cup sugar
2 eggs
1 stick butter
1 tsp nutmeg
1 tsp salt
1/2 cup milk
Topping:
1 cup corn flakes - mashed
1/2 cup walnuts
1/4 cup brown sugar
1 stick butter - melt
Drain and mash the sweet potato, add sugar, beaten eggs, soften butter, salt, milk and nutmeg.
Bake at 400 for 30 mins
Topping: Mix together and bake 5 to 10 more mins
My menu plan for this week (recipes below)
Monday: Lasagna (using the leftover Manicotti filling I froze from a few weeks ago)
Tuesday: Greek Lemon Chicken (from Fix-It-and-Forget It Lightly)
Wednesday: Cabbage Beef Soup
Thursday: Kushary
Friday: Pizza (not sure what type I'll make yet - recipe for dough elsewhere on site many times - if you can't find just email me)
For more menu ideas visit: I'm an Organizing Junkie
New World Easy Lasagne
Developed and Tested by the San Giorgio Kitchens
Ready in a flash, there's no need to pre-cook the lasagne noodles in this crowd-pleasing dish. [This is the one I usually make subbing veggies/spinach/meat as I want.]
9 pieces (8 oz.) SAN GIORGIO Lasagne, uncooked
1 lb. ground beef
3 cups (about 26-oz. jar) spaghetti sauce
1-1/2 cups water
1-3/4 cups (15-oz. container) ricotta or small curd cottage cheese
2 cups (8 oz.) shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oven to 350°F.
In 3-quart saucepan over medium heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in large bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of 13x9x2-inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil.
Bake 45 minutes. Remove foil; bake additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before serving.
10-12 servings.
Greek Chicken (Crockpot)
“Fix-It and Forget-It Lightly” -Judy Govotsus Monrovia, MD
Makes 8 Servings. (Ideal slow-cooker size: 6-quart)
4-6 potatoes, quartered
3 lbs chicken pieces, skin removed
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water (or lemon juice)
3 tsp dried oregano (or Greek Seasoning)
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. In small bowl mix water with oregano salt, and pepper. Pour over chicken and potatoes. Top with oil. Cover. Cook on High 5-6 hours or on Low 9-10 hours.
Per serving: 430 calories (70 calories from fat), 8g total fat (2g sat fat, 0g trans), 145 mg cholesterol, 430 mg sod, 31 g total carb (4 g fiber, 3 g sugar), 56g protein, 30% DV Vit C, 6%DV Calc, 20%DV iron.
Cabbage Beef Soup
Serving Size: 6
1/2 small cabbage head, shredded
1 large onion, chopped
5 1/2 cups tomato juice
2 cups beef broth
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 bay leaf
3 black peppercorns
4 allspice berries
1 pound extra lean ground beef
2 tablespoons dried dill weed
1/8 teaspoon garlic powder
Combine cabbage, onion, tomato juice, and beef broth. Bring to a boil.
Add molasses, Worcestershire sauce, salt, bay leaf, pepper and allspice. Crumble in ground beef, dill and garlic powder. Simmer 1 hour, stirring occasionally.
Serve hot.
Source: The Book of Regional American Cooking: Heartland
Per Serving (excluding unknown items): 296 Calories; 14g Fat (39.7% calories from fat); 21g Protein; 25g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 2065mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
Kushary
Remember that kushary is a very simple working-class meal; there is nothing elegant to it, and you may wish to make and eat it for the same reason an Egyptian would--it’s satisfying, filling, and healthy.
You will be able to do steps 1, 2 and 3 at the same time if you are well organized. An easy way to serve kushary to a group of people is to leave the pasta in its colander from draining and rest it over a simmering pot of water. Place the mixing bowl of rice and lentils over another simmering pot of water to keep warm. Leave the tomato sauce in the saucepan you cooked it in and leave the onions in the skillet. Serve by spooning the cooked macaroni in a bowl and then spoon the rice and lentils on top. Spoon a quarter of the tomato sauce on top of the rice and then some onions. Serve the remaining sauce on the side. Eat with a spoon.
Yield: Makes 6 servings
From CliffordAWright.com
4 large onions, peeled
Salt
1/2 cup brown lentils, picked over (should yield 1 cup cooked lentils)
3 cups water
7 tablespoons samna (clarified butter) or 2 tablespoons samna and 5 tablespoons extra virgin olive oil
2 cups raw long-grain rice, well rinsed or soaked in water to cover for 30 minutes
2 teaspoons salt
2 cups mixed dry pasta (see Note below)
Freshly ground black pepper to taste
2 cups hot Egyptian-style tomato sauce (dim’a musabika)
Slice the onions from the stem end into very thin slices, less than 1/16th inch. Arrange the onion slices on some paper towels, sprinkle generously with salt, and leave for 30 minutes covered with paper towels to absorb moisture.
Wash the lentils under running water. Put them in a medium-size heavy saucepan, add 1 cup water and 1 teaspoon of the salt, and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are al dente, anywhere from 20 minutes to 1 hour. Check the lentils occasionally so they are not overcooked, since lentil cooking times differ; they should be ever so slightly hard, not completely soft. Add some water to the pot if it is drying out and the lentils are not yet cooked. Drain and reserve the lentils.
In another large, heavy saucepan with a tight-fitting lid, heat 2 tablespoons of the samna over medium-high heat, then cook the rice for 2 minutes, stirring continuously to coat all the grains, then add the remaining 2 cups water and 2 teaspoons salt. Stir and bring to a boil, then reduce the heat to a simmer and cover while the rice cooks until the water is absorbed, 12 to 15 minutes. Do not lift the lid or stir while the rice cooks.
While the lentils and rice are cooking, prepare the onions. In a large skillet, melt the remaining 5 tablespoons samna or heat the olive oil over medium-high heat. Add the onion slices and coat with the samna or oil. Continue turning the onions as they turn from white to yellow to brown. Once they turn brown, 10 to 20 minutes, continue to cook until some turn dark brown, another 2 minutes. Remove the skillet from the burner and quickly transfer the onions to a paper towel-lined platter to cool and drain. Once they are cool, they will have become crispy.
Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until soft (not al dente) and drain well. Mix together the rice and lentils in a large metal (preferably) bowl with a pinch of black pepper, tossing gently with a fork. Serve according to the instructions above.
Note: Half the dry pasta should be short macaroni such as ditalini, tubetti, or small elbow and the other half should be spaghetti broken into 2-inch lengths. The 2 cups dry pasta should yield 4 cups cooked pasta.
Egyptian Stewed Tomato Sauce (Dim'a Musabika)
The Nile delta has been a productive agricultural area feeding Egypt since ancient times. Once the tomato arrived from the New World it became as ubiquitous in Egyptian cooking as it did in all other Mediterranean cooking. So much so, in fact, that among the Bedouins of Egypt’s Western Desert, and throughout Egypt in general, vegetables are always cooked bisalsa, with a tomato-based sauce, such as the ubiquitous dim’a musabika (literally, stewed sauce). This sauce is excellent with kushary, on top of spaghetti, or with any vegetable.
Yield: Makes 4 cups
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
6 garlic cloves, crushed
One 6-ounce can tomato paste
4 cups water
2 teaspoons white wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
In a large skillet, heat the olive oil over medium heat, then cook the onion until translucent, about 8 minutes. Add the garlic and cook another 2 minutes, stirring constantly so the garlic doesn’t burn.
Mix the tomato paste and water and add to the onion. Reduce the heat to low while you simmer the tomato sauce for 20 minutes. Stir in the vinegar, salt, black pepper, and cayenne and cook until denser, about another 5 minutes.
We had dinner with FiL, SMiL and we got to meet one of her sons, Snoogy (I think I spelled that right). He was a trip! They are from the Philippines, so he was taking pictures of the snow, since he really hasn't seen it there. It's a shame it wasn't heavier, since it wasn't sticking there. He's a nurse and is hoping to get a job at MCV and move here. He said it seemed that his interviews went well and he was hoping to hear something before he had to go back on Tuesday. He said that it sounded like they were going to try to get a provisional Visa (I can't remember what they called it) so that he can work here sooner than the was planning on (he was originally thinking he had to wait a year or more for the work visa). His mom just recently became a citizen, and I didn't realize that it now takes about 16 years to become one. She was saying that she could have helped him to become one, but then he would have had trouble getting married (for a few years at least) and since he's 31 she didn't want to do that to him right now. We went to eat at Angela's on Forest Rd in the Tuckernuck Shopping Center. It was really good, and while we were there, the line was out the door a few times. It was kind of funny, because if you compare it to some of the restaurants in New York it sat about the same amount of people (without the outdoor seating which most NY places have) but there was more room between the tables (something that New York doesn't have). Angela's is a small, unassuming place from the outside. Set between an Ace Hardware and a 7-11, you don't expect to walk into a white tablecloth restaurant. They didn't offer pizza on the weekends for the sit-down but they do have a brisk take-out business and I gather it's offered then. If you go, the servings are HUGE. Seriously, the plates are probably 11-12" around, they look more like chargers. Usually we're pretty good to each get something different, but this time we didn't. And this time most of us went with the specials too. Snoggy and I both went for the Spinach, Sun-dried Tomato and Goat Cheese Stuffed Rib-eye (it was 14 oz!!!), it was drizzled with olive oil and had a crunch of salt (I'm gathering sea salt since I couldn't see any off hand). I had mine served on sliced tomatoes and he had his on garlic smashed potatoes. SMiL got a Seafood dish (I think it was a mixed, but I know it had scallops, I think it had the name Diane in it. I can't remember if it was a wine sauce or marinara). Hubby and FiL got a Spinach stuffed ravioli (2 each that were 6 oz each) that were topped with crab meat and a spicy blue cheese sauce. I had a bite of hubby's (I was going to order it but since they were going to went with what I ordered, so that's why I remember it so well), and it was wonderful too! All the entrees came with salads and bread. That was the only problem with my meal, I had asked for blue cheese and got ranch, something I'm not a fan of. They were busy, and it's not like I really needed the extra calories anyway, so I ate a bit of it and waited for the main course. And no, I did not finish my entree.
We headed back to FiL's and talked for quite a while. I was one of the few that had left room for some apple crumble topped pie. It had WV apples (they brought them back from their Thanksgiving trip to his sister's home) and was yummy! (Course I could be a bit biased. ;) We got home really late, good thing we had fed and "watered" Miko before we left! We fed and let her out once more and headed to bed. She let me sleep in until 7!!! :)
We didn't go to MiL's since she still wasn't feeling well, so it was a day of catching up on stuff around the house and lazying about. Not too much to report there.
Oh, and my sister sent me her Sweet Potato Casserole recipe, and it is different from my SiL's (besides the nuts used):
Kelly's Sweet Potato Casserole
1 large can sweet potato (40 oz)
1/2 cup sugar
2 eggs
1 stick butter
1 tsp nutmeg
1 tsp salt
1/2 cup milk
Topping:
1 cup corn flakes - mashed
1/2 cup walnuts
1/4 cup brown sugar
1 stick butter - melt
Drain and mash the sweet potato, add sugar, beaten eggs, soften butter, salt, milk and nutmeg.
Bake at 400 for 30 mins
Topping: Mix together and bake 5 to 10 more mins
My menu plan for this week (recipes below)
Monday: Lasagna (using the leftover Manicotti filling I froze from a few weeks ago)
Tuesday: Greek Lemon Chicken (from Fix-It-and-Forget It Lightly)
Wednesday: Cabbage Beef Soup
Thursday: Kushary
Friday: Pizza (not sure what type I'll make yet - recipe for dough elsewhere on site many times - if you can't find just email me)
For more menu ideas visit: I'm an Organizing Junkie
New World Easy Lasagne
Developed and Tested by the San Giorgio Kitchens
Ready in a flash, there's no need to pre-cook the lasagne noodles in this crowd-pleasing dish. [This is the one I usually make subbing veggies/spinach/meat as I want.]
9 pieces (8 oz.) SAN GIORGIO Lasagne, uncooked
1 lb. ground beef
3 cups (about 26-oz. jar) spaghetti sauce
1-1/2 cups water
1-3/4 cups (15-oz. container) ricotta or small curd cottage cheese
2 cups (8 oz.) shredded mozzarella or Monterey jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Heat oven to 350°F.
In 3-quart saucepan over medium heat, brown meat; drain. Add spaghetti sauce and water; simmer about 10 minutes.
Meanwhile, in large bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup sauce on bottom of 13x9x2-inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce.
Spread one-half cheese filling over sauce.
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil.
Bake 45 minutes. Remove foil; bake additional 15 minutes or until hot and bubbly.
Let stand 10 minutes before serving.
10-12 servings.
Greek Chicken (Crockpot)
“Fix-It and Forget-It Lightly” -Judy Govotsus Monrovia, MD
Makes 8 Servings. (Ideal slow-cooker size: 6-quart)
4-6 potatoes, quartered
3 lbs chicken pieces, skin removed
2 large onions, quartered
1 whole bulb garlic, minced
1/2 cup water (or lemon juice)
3 tsp dried oregano (or Greek Seasoning)
1 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
Place potatoes in bottom of slow cooker. Add chicken, onions, and garlic. In small bowl mix water with oregano salt, and pepper. Pour over chicken and potatoes. Top with oil. Cover. Cook on High 5-6 hours or on Low 9-10 hours.
Per serving: 430 calories (70 calories from fat), 8g total fat (2g sat fat, 0g trans), 145 mg cholesterol, 430 mg sod, 31 g total carb (4 g fiber, 3 g sugar), 56g protein, 30% DV Vit C, 6%DV Calc, 20%DV iron.
Cabbage Beef Soup
Serving Size: 6
1/2 small cabbage head, shredded
1 large onion, chopped
5 1/2 cups tomato juice
2 cups beef broth
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 teaspoons salt
1 bay leaf
3 black peppercorns
4 allspice berries
1 pound extra lean ground beef
2 tablespoons dried dill weed
1/8 teaspoon garlic powder
Combine cabbage, onion, tomato juice, and beef broth. Bring to a boil.
Add molasses, Worcestershire sauce, salt, bay leaf, pepper and allspice. Crumble in ground beef, dill and garlic powder. Simmer 1 hour, stirring occasionally.
Serve hot.
Source: The Book of Regional American Cooking: Heartland
Per Serving (excluding unknown items): 296 Calories; 14g Fat (39.7% calories from fat); 21g Protein; 25g Carbohydrate; 6g Dietary Fiber; 52mg Cholesterol; 2065mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.
Kushary
Remember that kushary is a very simple working-class meal; there is nothing elegant to it, and you may wish to make and eat it for the same reason an Egyptian would--it’s satisfying, filling, and healthy.
You will be able to do steps 1, 2 and 3 at the same time if you are well organized. An easy way to serve kushary to a group of people is to leave the pasta in its colander from draining and rest it over a simmering pot of water. Place the mixing bowl of rice and lentils over another simmering pot of water to keep warm. Leave the tomato sauce in the saucepan you cooked it in and leave the onions in the skillet. Serve by spooning the cooked macaroni in a bowl and then spoon the rice and lentils on top. Spoon a quarter of the tomato sauce on top of the rice and then some onions. Serve the remaining sauce on the side. Eat with a spoon.
Yield: Makes 6 servings
From CliffordAWright.com
4 large onions, peeled
Salt
1/2 cup brown lentils, picked over (should yield 1 cup cooked lentils)
3 cups water
7 tablespoons samna (clarified butter) or 2 tablespoons samna and 5 tablespoons extra virgin olive oil
2 cups raw long-grain rice, well rinsed or soaked in water to cover for 30 minutes
2 teaspoons salt
2 cups mixed dry pasta (see Note below)
Freshly ground black pepper to taste
2 cups hot Egyptian-style tomato sauce (dim’a musabika)
Slice the onions from the stem end into very thin slices, less than 1/16th inch. Arrange the onion slices on some paper towels, sprinkle generously with salt, and leave for 30 minutes covered with paper towels to absorb moisture.
Wash the lentils under running water. Put them in a medium-size heavy saucepan, add 1 cup water and 1 teaspoon of the salt, and bring to a boil. Reduce the heat to low and simmer, partially covered, until the lentils are al dente, anywhere from 20 minutes to 1 hour. Check the lentils occasionally so they are not overcooked, since lentil cooking times differ; they should be ever so slightly hard, not completely soft. Add some water to the pot if it is drying out and the lentils are not yet cooked. Drain and reserve the lentils.
In another large, heavy saucepan with a tight-fitting lid, heat 2 tablespoons of the samna over medium-high heat, then cook the rice for 2 minutes, stirring continuously to coat all the grains, then add the remaining 2 cups water and 2 teaspoons salt. Stir and bring to a boil, then reduce the heat to a simmer and cover while the rice cooks until the water is absorbed, 12 to 15 minutes. Do not lift the lid or stir while the rice cooks.
While the lentils and rice are cooking, prepare the onions. In a large skillet, melt the remaining 5 tablespoons samna or heat the olive oil over medium-high heat. Add the onion slices and coat with the samna or oil. Continue turning the onions as they turn from white to yellow to brown. Once they turn brown, 10 to 20 minutes, continue to cook until some turn dark brown, another 2 minutes. Remove the skillet from the burner and quickly transfer the onions to a paper towel-lined platter to cool and drain. Once they are cool, they will have become crispy.
Meanwhile, bring a large pot of abundantly salted water to a vigorous boil and add the pasta. Cook until soft (not al dente) and drain well. Mix together the rice and lentils in a large metal (preferably) bowl with a pinch of black pepper, tossing gently with a fork. Serve according to the instructions above.
Note: Half the dry pasta should be short macaroni such as ditalini, tubetti, or small elbow and the other half should be spaghetti broken into 2-inch lengths. The 2 cups dry pasta should yield 4 cups cooked pasta.
Egyptian Stewed Tomato Sauce (Dim'a Musabika)
The Nile delta has been a productive agricultural area feeding Egypt since ancient times. Once the tomato arrived from the New World it became as ubiquitous in Egyptian cooking as it did in all other Mediterranean cooking. So much so, in fact, that among the Bedouins of Egypt’s Western Desert, and throughout Egypt in general, vegetables are always cooked bisalsa, with a tomato-based sauce, such as the ubiquitous dim’a musabika (literally, stewed sauce). This sauce is excellent with kushary, on top of spaghetti, or with any vegetable.
Yield: Makes 4 cups
1/4 cup extra virgin olive oil
1 medium onion, finely chopped
6 garlic cloves, crushed
One 6-ounce can tomato paste
4 cups water
2 teaspoons white wine vinegar
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
In a large skillet, heat the olive oil over medium heat, then cook the onion until translucent, about 8 minutes. Add the garlic and cook another 2 minutes, stirring constantly so the garlic doesn’t burn.
Mix the tomato paste and water and add to the onion. Reduce the heat to low while you simmer the tomato sauce for 20 minutes. Stir in the vinegar, salt, black pepper, and cayenne and cook until denser, about another 5 minutes.
Saturday, December 06, 2008
Just stuff and link to more T-day recipes and pics.
Well, I am going to guess that hubby and I have missed whatever BiL had, but MiL isn't so lucky. But then again, they were at her place from Thursday thru Sunday so she had a better chance to catch it. I do wonder if hubby and I have been fighting it though, for a day or so hubby's throat was a bit sore, and I've been way more tired than usual (as he said he's been but not as much). And we've both been a bit congested (with me having allergies it's hard to tell what's allergy and not unless it's full blown). It doesn't really matter in the long run though, we're doing ok really.
I'm on my second mug of hot tea this morning, and I do mean mug. I'm using my Richmond October Fest stein and it holds, according to the imprint, 0.5 L. I imagine I will become one with the bathroom today. :) First mug was Tazo Earl Grey (bagged), it was my first time trying it. Can't say that I liked it. I had bought a sampler box of their teas and this was from that. Even the smell when I opened the package that the bag was in put me off. It tasted ok, but the smell just turned me off. It just smelled like a burned bitter white pith of a rotten orange. I should have just gone with my normal Republic of Tea Double Earl Grey. :( Luckily I've only got one other tea bag sample of that one. And at least it tasted ok - maybe I should save it for when I can't smell. :) Right now I'm drinking a Stash Breakfast tea. It's no Barry's or PG's but it's decent. I like Stash's teas, especially since I can get them in the grocery store. I've got different layers of teas I guess you'd say - some are just drinking teas - ones that are just to drink where I just want something to drink or make iced tea with. Then there's the ones that hubby and I like to make at night in a pot
SiL has posted the recipes that she used when she cooked as well as some pictures here on her blog.
Last night's Hawaiian pizza was really good, I'll have to make it more often. Nothing too special about it really: I'm still using up the canned spicy spaghetti sauce (I think it was Del Monte but I can't remember now), low fat mozzarella cheese, pineapple tidbits (I need to drain them a bit better or put them on paper towels next time) and some diced ham (next time I need to either buy thinner slices or dice it finer it was a bit too chunky but it still worked). I was thinking prosciutto might even be good with it too. I actually ate 4 slices last night! I am usually fine after 2, but I was still hungry (I've gotten really good at listening to my body thanks to the Byetta) and since I didn't eat much for lunch I guess I was still hungry. Hubby and I also had a glass of wine, and it wasn't too much later that we both fell asleep. I guess we can't handle alcohol anymore since we really don't drink it that much. Boy, do we know how to party or what?
Miko wasn't too happy with me yesterday. I gave her a bath. She really needed one, she was really smelling doggy and it's time for her to get another application of flea meds (we haven't had a week of freezing temps yet that are needed to kill ticks and fleas). She was laying in the sun and I even turned up the heat in the house a bit, so I thought she'd be warm enough, but when I went to check on her she was shivering. :( I went to grab one of Percy's coats and put it on her. Luckily her mom before me used to dress her up so she didn't mind it too bad. I also put her on the couch under a blanket and it wasn't too long before I heard snores. She was under there for a good long while. She still wasn't totally dry (she's got a thick double coat), but it was better. I can't use a hair dryer on her because she hates the motor. After dinner she was finally dry and hubby brushed her out. She was luuuuuving daddy. :) I guess I learned one good thing while working at a Vets - how to bathe dogs. *sigh*
I'm on my second mug of hot tea this morning, and I do mean mug. I'm using my Richmond October Fest stein and it holds, according to the imprint, 0.5 L. I imagine I will become one with the bathroom today. :) First mug was Tazo Earl Grey (bagged), it was my first time trying it. Can't say that I liked it. I had bought a sampler box of their teas and this was from that. Even the smell when I opened the package that the bag was in put me off. It tasted ok, but the smell just turned me off. It just smelled like a burned bitter white pith of a rotten orange. I should have just gone with my normal Republic of Tea Double Earl Grey. :( Luckily I've only got one other tea bag sample of that one. And at least it tasted ok - maybe I should save it for when I can't smell. :) Right now I'm drinking a Stash Breakfast tea. It's no Barry's or PG's but it's decent. I like Stash's teas, especially since I can get them in the grocery store. I've got different layers of teas I guess you'd say - some are just drinking teas - ones that are just to drink where I just want something to drink or make iced tea with. Then there's the ones that hubby and I like to make at night in a pot
SiL has posted the recipes that she used when she cooked as well as some pictures here on her blog.
Last night's Hawaiian pizza was really good, I'll have to make it more often. Nothing too special about it really: I'm still using up the canned spicy spaghetti sauce (I think it was Del Monte but I can't remember now), low fat mozzarella cheese, pineapple tidbits (I need to drain them a bit better or put them on paper towels next time) and some diced ham (next time I need to either buy thinner slices or dice it finer it was a bit too chunky but it still worked). I was thinking prosciutto might even be good with it too. I actually ate 4 slices last night! I am usually fine after 2, but I was still hungry (I've gotten really good at listening to my body thanks to the Byetta) and since I didn't eat much for lunch I guess I was still hungry. Hubby and I also had a glass of wine, and it wasn't too much later that we both fell asleep. I guess we can't handle alcohol anymore since we really don't drink it that much. Boy, do we know how to party or what?
Miko wasn't too happy with me yesterday. I gave her a bath. She really needed one, she was really smelling doggy and it's time for her to get another application of flea meds (we haven't had a week of freezing temps yet that are needed to kill ticks and fleas). She was laying in the sun and I even turned up the heat in the house a bit, so I thought she'd be warm enough, but when I went to check on her she was shivering. :( I went to grab one of Percy's coats and put it on her. Luckily her mom before me used to dress her up so she didn't mind it too bad. I also put her on the couch under a blanket and it wasn't too long before I heard snores. She was under there for a good long while. She still wasn't totally dry (she's got a thick double coat), but it was better. I can't use a hair dryer on her because she hates the motor. After dinner she was finally dry and hubby brushed her out. She was luuuuuving daddy. :) I guess I learned one good thing while working at a Vets - how to bathe dogs. *sigh*
Just stuff and link to more T-day recipes and pics.
Well, I am going to guess that hubby and I have missed whatever BiL had, but MiL isn't so lucky. But then again, they were at her place from Thursday thru Sunday so she had a better chance to catch it. I do wonder if hubby and I have been fighting it though, for a day or so hubby's throat was a bit sore, and I've been way more tired than usual (as he said he's been but not as much). And we've both been a bit congested (with me having allergies it's hard to tell what's allergy and not unless it's full blown). It doesn't really matter in the long run though, we're doing ok really. I'm on my second mug of hot tea this morning, and I do mean mug. I'm using my Richmond October Fest stein and it holds, according to the imprint, 0.5 L. I imagine I will become one with the bathroom today. :) First mug was Tazo Earl Grey (bagged), it was my first time trying it. Can't say that I liked it. I had bought a sampler box of their teas and this was from that. Even the smell when I opened the package that the bag was in put me off. It tasted ok, but the smell just turned me off. It just smelled like a burned bitter white pith of a rotten orange. I should have just gone with my normal Republic of Tea Double Earl Grey. :( Luckily I've only got one other tea bag sample of that one. And at least it tasted ok - maybe I should save it for when I can't smell. :) Right now I'm drinking a Stash Breakfast tea. It's no Barry's or PG's but it's decent. I like Stash's teas, especially since I can get them in the grocery store. I've got different layers of teas I guess you'd say - some are just drinking teas - ones that are just to drink where I just want something to drink or make iced tea with. Then there's the ones that hubby and I like to make at night in a pot
SiL has posted the recipes that she used when she cooked as well as some pictures here on her blog.
Last night's Hawaiian pizza was really good, I'll have to make it more often. Nothing too special about it really: I'm still using up the canned spicy spaghetti sauce (I think it was Del Monte but I can't remember now), low fat mozzarella cheese, pineapple tidbits (I need to drain them a bit better or put them on paper towels next time) and some diced ham (next time I need to either buy thinner slices or dice it finer it was a bit too chunky but it still worked). I was thinking prosciutto might even be good with it too. I actually ate 4 slices last night! I am usually fine after 2, but I was still hungry (I've gotten really good at listening to my body thanks to the Byetta) and since I didn't eat much for lunch I guess I was still hungry. Hubby and I also had a glass of wine, and it wasn't too much later that we both fell asleep. I guess we can't handle alcohol anymore since we really don't drink it that much. Boy, do we know how to party or what?
Miko wasn't too happy with me yesterday. I gave her a bath. She really needed one, she was really smelling doggy and it's time for her to get another application of flea meds (we haven't had a week of freezing temps yet that are needed to kill ticks and fleas). She was laying in the sun and I even turned up the heat in the house a bit, so I thought she'd be warm enough, but when I went to check on her she was shivering. :( I went to grab one of Percy's coats and put it on her. Luckily her mom before me used to dress her up so she didn't mind it too bad. I also put her on the couch under a blanket and it wasn't too long before I heard snores. She was under there for a good long while. She still wasn't totally dry (she's got a thick double coat), but it was better. I can't use a hair dryer on her because she hates the motor. After dinner she was finally dry and hubby brushed her out. She was luuuuuving daddy. :) I guess I learned one good thing while working at a Vets - how to bathe dogs. *sigh*
SiL has posted the recipes that she used when she cooked as well as some pictures here on her blog.
Last night's Hawaiian pizza was really good, I'll have to make it more often. Nothing too special about it really: I'm still using up the canned spicy spaghetti sauce (I think it was Del Monte but I can't remember now), low fat mozzarella cheese, pineapple tidbits (I need to drain them a bit better or put them on paper towels next time) and some diced ham (next time I need to either buy thinner slices or dice it finer it was a bit too chunky but it still worked). I was thinking prosciutto might even be good with it too. I actually ate 4 slices last night! I am usually fine after 2, but I was still hungry (I've gotten really good at listening to my body thanks to the Byetta) and since I didn't eat much for lunch I guess I was still hungry. Hubby and I also had a glass of wine, and it wasn't too much later that we both fell asleep. I guess we can't handle alcohol anymore since we really don't drink it that much. Boy, do we know how to party or what?
Miko wasn't too happy with me yesterday. I gave her a bath. She really needed one, she was really smelling doggy and it's time for her to get another application of flea meds (we haven't had a week of freezing temps yet that are needed to kill ticks and fleas). She was laying in the sun and I even turned up the heat in the house a bit, so I thought she'd be warm enough, but when I went to check on her she was shivering. :( I went to grab one of Percy's coats and put it on her. Luckily her mom before me used to dress her up so she didn't mind it too bad. I also put her on the couch under a blanket and it wasn't too long before I heard snores. She was under there for a good long while. She still wasn't totally dry (she's got a thick double coat), but it was better. I can't use a hair dryer on her because she hates the motor. After dinner she was finally dry and hubby brushed her out. She was luuuuuving daddy. :) I guess I learned one good thing while working at a Vets - how to bathe dogs. *sigh*
Monday, December 01, 2008
Thanksgiving #2 & Menu Plan Monday
Our trip back to my sister's home, and Thanksgiving #2 went well. BJ was happy to have the weekend off, since usually he has to work (and instead has to work the weekend of Christmas). The sad point was that usually my cousins come, but this year were unable to make it. We still had a pretty full house: BJ's mom (his step-dad had to work), his brother and his new wife, his dad and stepmother. My mom and step dad and then my niece and nephew. Cade stuck to hubby like crazy. I had to ask if John was going to sleep with me or with Cade- and Cade wanted John to sleep on his trundle bed. :) It's a good thing I took my DS - Cade has his own, but he played mine most of the time we were there since I have a card that has a few games on it that we couldn't get to work in his. My sister and BiL now have a few game titles that he likes. BJ got a new flat screen tv (as far as I could tell it matched the one in the living room) so they mounted it on the wall in the "game room" and his brother got their old tv which made them happy. Layton wasn't so happy, she knew how to work that tv and didn't like not knowing how to use the new one to watch her DVDs. She threw quite a fit when they took the old tv with them as they left. Before dinner, she also had to change outfits four times *sigh*. I thought Kelly was bad while I was growing up. Kelly was talking about how she's getting the: "You're a mean mommy!" and "You don't love me!" speeches from her kids now, just like she (we) used to give when we were younger. Layton is quite frankly a little Kelly, even going so far as to look like her. It surprises me every time I see her how much she looks like Kelly every time I see her. Cade looks like a mixture of both his mom and dad. We were able to watch Ratatouille and watch part of Wall-E while there too.
Oh, Mary & Adam: Remember how we were talking about local news and how you can tell the difference between small town vs. large city? I told Kelly about your Louisville late-night outside the empty parking lot "Live from the School Bus Depot!" reporting. And then John made sure to mention the fact that most people smile when they say the word smile except for the Charlottesville reporter we saw. Kelly told us about the Harrisonburg reporter on Election Day who must of thought she was in Chicago since she told people to: "Vote early and vote often!"
There was a lot of food, like usual. :) My mom had helped with a Thanksgiving dinner at church, so she had a turkey breast already done since that was her contribution to the dinner so that was what she brought with her. We warmed it by gently steaming it while we prepared the rest of the stuff and that worked really well. She also brought the gravy and stuffing (with some made without onions and celery for my sister). My mom also made some cranberry sauce, she does the one with a whole orange, but I must admit I've never liked that one. And she brought Mr. Keith's favorite thing: oatmeal cookies. :D I think that was the only thing that was actually gone by the end of the evening. Kelly made mashed potatoes (she had BJ peel and cut them - she says the new Ore-Ida's are a god-send for her since she's not allergic to cooked potatoes), sweet potato casserole (basically the same as the one Mary made but Kelly likes her walnuts finer (and Mary might use Pecans I don't remember and I don't eat either) - she made half without nuts. Kelly also bought a Pumpkin cheesecake, Pumpkin Pie and Apple Pie (just for me that last one - although I wasn't the only one that ate it) from Costco. I know the apple pie was great, and everyone said the others were too. And the cost wasn't bad either- something I might have to consider if I ever need to. I can be pie crust challenged (warm hands) and if there's going to be a lot of people it would be worth it to buy one of the larger Costco pies and not frustrate myself (the apple was 5.99 I saw). Both of BJ's mom's brought green beans, his step mom also brought something that is common but I'm not sure what it's called: marshmallows, mandarin oranges, walnuts, etc. Not exactly ambrosia since it didn't have coconut - but I guess some people might call it that? His dad also brought deer tenderloin done in an onion gravy that was very good. I brought 2 loaves of bread (1 wheat and 1 white) and the biscotti like I posted earlier. And BJ's SiL brought a really yummy and easy salad:
Laura's Thanksgiving Salad
Dressing:
1/3 cup white vinegar
3/4 cup sugar
2 tsp mustard
1 tsp grated onion
dash salt
1 cup vegetable oil
1 tsp poppy seeds
Salad:
1 med bunch of romaine, chopped
1 cup salted cashew halves
4 oz Swiss cheese, grated
Blend vinegar through salt. While processing gradually add 1 cup of vegetable oil. Stir in 1 tsp poppy seeds. Toss with salad.
Not totally WW friendly, but still tasty (Laura did WW awhile back, so Kelly her and I talk about it). Everyone told me I had lost weight, since most of them hadn't seen me for awhile. That felt great! We came home with a little bit of leftovers since John mentioned on Friday that he missed leftovers. I felt bad, but I couldn't see getting any on Thursday since we wouldn't be home this weekend and we were going to be eating another T-day dinner. He understood, but still wanted some. It's not a big thing, the only thing I would have had to buy would have been a turkey breast and I could have given him our own turkey dinner again anyway.
Ok, on to my Menu Plan:
It's got a bit more beef on it than I had originally thought I'd have. I had started to plan it before we left for the weekend. My sister had gotten a cow butchered (she went in with someone else and she had 3/4 of the cow in her freezer). When she does this, I get the parts she doesn't like, mainly the liver, heart, and tongue. She also told me she had some older meat from the last cow that she was going to give me to so we needed to bring an ice chest with us, good thing we don't have much choice between bringing our smaller one or the LARGE one. She filled up the large one AND my little Trader Joes insulated one too (I also kept T-day leftovers in the TJ's one). I still had a chub of ground beef and 2 packages of ground beef patties (not quite burgers but close and not cube steak, they are thinner and fall apart easier). I've pulled those out and have planned to use those 3 older things this week.
Last night when we got home I made Turkey Noodle Soup. I had cooked the turkey bones from Thurs on Friday in the crockpot and had 12 cups of broth and some meat. I used 4 cups broth and I added some frozen CA veggies, some leftover corn (it was about 1/2 cup) from a dinner side last week and egg noodles.
Monday (tonight): T-day leftovers - Mashed potatoes, Sweet Potato casserole, green beans, sliced turkey, stuffing.
Tuesday: Homemade Nachos (recipe below)
Wednesday: Hamburger Vegetable Soup (recipe below)
Thursday: Keema Mattar (recipe below)
Friday: Homemade Hawaiian Pizza (ham & pineapple)
Saturday: FFY (fend for yourself)
Sunday: Indian Tomato Soup (lunch) (recipe below) Omelets (dinner)
For more menu ideas visit: I'm an Organizing Junkie
Homemade Nachos
6 Large Corn Flour Tortillas or Flour Tortillas
1 pound cooked ground beef, seasoned with taco seasoning
1/2 cup onion, chopped
1 jar (16 ounces) salsa
1 cup Monterey jack cheese, shredded
1 cup ripe olives, sliced
1 cup Cheddar cheese, shredded
1 cup fresh tomatoes, diced
1/4 cup green onion, chopped
1 container (16 ounces) sour cream (optional)
Slice fresh tortillas into large triangle shapes and bake at 375 degrees F for 10 minutes or until golden brown. Remove from oven and let cool.
Layering ingredients on top of tortilla chips in the following order, beginning with seasoned ground beef, chopped onion, salsa, and a small amount of Monterey jack cheese, ending with olives. Heat in oven just until Monterey jack cheese melts. Remove from oven and top with Cheddar cheese, fresh diced tomatoes,and chopped green onion. Top with sour cream if desired Makes 6 servings.
From the Clabber Girl Recipe Book "RECIPES TO WARM THE HEART"
Vegetable Hamburger Soup
From Sharing Our Best: Recipes from Amish Mennonites, Stuarts Draft, VA
Mrs. Paul D. Yoder
1 1/2 lbs hamburger
1/2 cup chopped onion
4 cup water
1/2 c chopped carrots
1/2 cup chopped celery
2 cups diced potatoes
1 bay leaf
1/2 tsp basil or parsley
1 beef bouillon cube
3 tomatoes or a little juice
salt and pepper to taste
In large saucepan, brown meat with onions. Add water and remaining ingredients except tomatoes. Cook until vegetables are tender, then add tomatoes and simmer 10 minutes. May add more of other vegetables and juices or water. Should make about a gallon of soup.
Keema Matar (Chopped Meat with Peas)
Adapted from Woman's Day Encyclopedia of Cookery p. 939 AND "Great Curries" by Manisha Kanani"
Serving Size : 4-6
1 tablespoon oil or butter
1 onion, finely chopped
1 tablespoon minced garlic
2 tablespoons curry powder (or to taste)
2 green chiles, finely chopped (can use canned)
1 pound extra lean ground beef , or lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon minced ginger – OR 1/3 teaspoon ground ginger
1 teaspoon salt
1 1/4 cups water
1 (10 oz) package frozen peas
1 tablespoon lemon juice
Heat oil in a large saucepan and fry the onion for 5 minutes, until golden brown. Add the garlic, curry powder, ginger and chilies and fry for 2-3 minutes. Add the ground beef or lamb and stir fry for about 5 minutes, chopping and turning to break it up. Stir in the ground cumin, ground coriander, cayenne pepper, ground cinnamon, ginger, and salt with water. Cover and simmer for about 25 minutes. Add the peas and lemon juice. Cook for another 10 minutes, uncovered or until the meat is tender. Serve with naan bread and plain yogurt.
Variation: Substitute for green peas 1/2 cup split peas soaked in 1 cup water. Add peas and water to meat at beginning of cooking, cover, and cook until peas are tender.
Spicy Tomato Soup (Indian) (3 pts)
Seasoned with mild spices, this smooth soup is easy to prepare and appealing year round, served either hot or chilled. Really quick version: use 1 tsp garam masala, dash of Tabasco and 2 cans tomato soup.
Recipe By :Vasantha Prasad
Serving Size :4
3 cups vegetable broth, or water
3 ripe tomatoes, about 1 lb
OR
16 ounces Italian plum tomatoes, whole canned, drained
1 onion, finely chopped
1 clove garlic, minced
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon fresh lemon juice
For Garnish:
1/2 cup yogurt, skim milk, plain
1 tablespoon chopped fresh cilantro
Stove-top Method: In a 3 quart saucepan, bring the vegetable broth to a boil. Add the tomatoes, onion, garlic, cumin, black pepper, cayenne pepper, cloves, salt, and lemon juice. Simmer for 10 to 15 minutes. Off the heat, let the soup stand for 5 minutes.
Microwave Method: In a microwave-safe bowl, combine the vegetable broth, tomatoes, onions, garlic, black pepper, cayenne pepper, cloves, salt, and lemon juice. Cook covered on high (100%) for 6 minutes. Stir the contents and cook on high for another 6 to 8 minutes. Let stand for 5 minutes.
For both methods, follow steps 4 and 5 below:
In a food processor fitted with a metal blade or in a blender, process the mixture to a fine puree. Pour the mixture into a saucepan, bring to a boil, reduce the heat to low, and allow the soup to simmer for 5 minutes.
Garnish with a spoonful of yogurt and chopped cilantro.
Source: "Indian Vegetarian Cooking from an American Kitchen"
Per Serving (excluding unknown items): 193 Calories; 4g Fat (16.2% calories from fat); 8g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Oh, Mary & Adam: Remember how we were talking about local news and how you can tell the difference between small town vs. large city? I told Kelly about your Louisville late-night outside the empty parking lot "Live from the School Bus Depot!" reporting. And then John made sure to mention the fact that most people smile when they say the word smile except for the Charlottesville reporter we saw. Kelly told us about the Harrisonburg reporter on Election Day who must of thought she was in Chicago since she told people to: "Vote early and vote often!"
There was a lot of food, like usual. :) My mom had helped with a Thanksgiving dinner at church, so she had a turkey breast already done since that was her contribution to the dinner so that was what she brought with her. We warmed it by gently steaming it while we prepared the rest of the stuff and that worked really well. She also brought the gravy and stuffing (with some made without onions and celery for my sister). My mom also made some cranberry sauce, she does the one with a whole orange, but I must admit I've never liked that one. And she brought Mr. Keith's favorite thing: oatmeal cookies. :D I think that was the only thing that was actually gone by the end of the evening. Kelly made mashed potatoes (she had BJ peel and cut them - she says the new Ore-Ida's are a god-send for her since she's not allergic to cooked potatoes), sweet potato casserole (basically the same as the one Mary made but Kelly likes her walnuts finer (and Mary might use Pecans I don't remember and I don't eat either) - she made half without nuts. Kelly also bought a Pumpkin cheesecake, Pumpkin Pie and Apple Pie (just for me that last one - although I wasn't the only one that ate it) from Costco. I know the apple pie was great, and everyone said the others were too. And the cost wasn't bad either- something I might have to consider if I ever need to. I can be pie crust challenged (warm hands) and if there's going to be a lot of people it would be worth it to buy one of the larger Costco pies and not frustrate myself (the apple was 5.99 I saw). Both of BJ's mom's brought green beans, his step mom also brought something that is common but I'm not sure what it's called: marshmallows, mandarin oranges, walnuts, etc. Not exactly ambrosia since it didn't have coconut - but I guess some people might call it that? His dad also brought deer tenderloin done in an onion gravy that was very good. I brought 2 loaves of bread (1 wheat and 1 white) and the biscotti like I posted earlier. And BJ's SiL brought a really yummy and easy salad:
Laura's Thanksgiving Salad
Dressing:
1/3 cup white vinegar
3/4 cup sugar
2 tsp mustard
1 tsp grated onion
dash salt
1 cup vegetable oil
1 tsp poppy seeds
Salad:
1 med bunch of romaine, chopped
1 cup salted cashew halves
4 oz Swiss cheese, grated
Blend vinegar through salt. While processing gradually add 1 cup of vegetable oil. Stir in 1 tsp poppy seeds. Toss with salad.
Not totally WW friendly, but still tasty (Laura did WW awhile back, so Kelly her and I talk about it). Everyone told me I had lost weight, since most of them hadn't seen me for awhile. That felt great! We came home with a little bit of leftovers since John mentioned on Friday that he missed leftovers. I felt bad, but I couldn't see getting any on Thursday since we wouldn't be home this weekend and we were going to be eating another T-day dinner. He understood, but still wanted some. It's not a big thing, the only thing I would have had to buy would have been a turkey breast and I could have given him our own turkey dinner again anyway.
Ok, on to my Menu Plan:
It's got a bit more beef on it than I had originally thought I'd have. I had started to plan it before we left for the weekend. My sister had gotten a cow butchered (she went in with someone else and she had 3/4 of the cow in her freezer). When she does this, I get the parts she doesn't like, mainly the liver, heart, and tongue. She also told me she had some older meat from the last cow that she was going to give me to so we needed to bring an ice chest with us, good thing we don't have much choice between bringing our smaller one or the LARGE one. She filled up the large one AND my little Trader Joes insulated one too (I also kept T-day leftovers in the TJ's one). I still had a chub of ground beef and 2 packages of ground beef patties (not quite burgers but close and not cube steak, they are thinner and fall apart easier). I've pulled those out and have planned to use those 3 older things this week.
Last night when we got home I made Turkey Noodle Soup. I had cooked the turkey bones from Thurs on Friday in the crockpot and had 12 cups of broth and some meat. I used 4 cups broth and I added some frozen CA veggies, some leftover corn (it was about 1/2 cup) from a dinner side last week and egg noodles.
Monday (tonight): T-day leftovers - Mashed potatoes, Sweet Potato casserole, green beans, sliced turkey, stuffing.
Tuesday: Homemade Nachos (recipe below)
Wednesday: Hamburger Vegetable Soup (recipe below)
Thursday: Keema Mattar (recipe below)
Friday: Homemade Hawaiian Pizza (ham & pineapple)
Saturday: FFY (fend for yourself)
Sunday: Indian Tomato Soup (lunch) (recipe below) Omelets (dinner)
For more menu ideas visit: I'm an Organizing Junkie
Homemade Nachos
6 Large Corn Flour Tortillas or Flour Tortillas
1 pound cooked ground beef, seasoned with taco seasoning
1/2 cup onion, chopped
1 jar (16 ounces) salsa
1 cup Monterey jack cheese, shredded
1 cup ripe olives, sliced
1 cup Cheddar cheese, shredded
1 cup fresh tomatoes, diced
1/4 cup green onion, chopped
1 container (16 ounces) sour cream (optional)
Slice fresh tortillas into large triangle shapes and bake at 375 degrees F for 10 minutes or until golden brown. Remove from oven and let cool.
Layering ingredients on top of tortilla chips in the following order, beginning with seasoned ground beef, chopped onion, salsa, and a small amount of Monterey jack cheese, ending with olives. Heat in oven just until Monterey jack cheese melts. Remove from oven and top with Cheddar cheese, fresh diced tomatoes,and chopped green onion. Top with sour cream if desired Makes 6 servings.
From the Clabber Girl Recipe Book "RECIPES TO WARM THE HEART"
Vegetable Hamburger Soup
From Sharing Our Best: Recipes from Amish Mennonites, Stuarts Draft, VA
Mrs. Paul D. Yoder
1 1/2 lbs hamburger
1/2 cup chopped onion
4 cup water
1/2 c chopped carrots
1/2 cup chopped celery
2 cups diced potatoes
1 bay leaf
1/2 tsp basil or parsley
1 beef bouillon cube
3 tomatoes or a little juice
salt and pepper to taste
In large saucepan, brown meat with onions. Add water and remaining ingredients except tomatoes. Cook until vegetables are tender, then add tomatoes and simmer 10 minutes. May add more of other vegetables and juices or water. Should make about a gallon of soup.
Keema Matar (Chopped Meat with Peas)
Adapted from Woman's Day Encyclopedia of Cookery p. 939 AND "Great Curries" by Manisha Kanani"
Serving Size : 4-6
1 tablespoon oil or butter
1 onion, finely chopped
1 tablespoon minced garlic
2 tablespoons curry powder (or to taste)
2 green chiles, finely chopped (can use canned)
1 pound extra lean ground beef , or lamb
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon minced ginger – OR 1/3 teaspoon ground ginger
1 teaspoon salt
1 1/4 cups water
1 (10 oz) package frozen peas
1 tablespoon lemon juice
Heat oil in a large saucepan and fry the onion for 5 minutes, until golden brown. Add the garlic, curry powder, ginger and chilies and fry for 2-3 minutes. Add the ground beef or lamb and stir fry for about 5 minutes, chopping and turning to break it up. Stir in the ground cumin, ground coriander, cayenne pepper, ground cinnamon, ginger, and salt with water. Cover and simmer for about 25 minutes. Add the peas and lemon juice. Cook for another 10 minutes, uncovered or until the meat is tender. Serve with naan bread and plain yogurt.
Variation: Substitute for green peas 1/2 cup split peas soaked in 1 cup water. Add peas and water to meat at beginning of cooking, cover, and cook until peas are tender.
Spicy Tomato Soup (Indian) (3 pts)
Seasoned with mild spices, this smooth soup is easy to prepare and appealing year round, served either hot or chilled. Really quick version: use 1 tsp garam masala, dash of Tabasco and 2 cans tomato soup.
Recipe By :Vasantha Prasad
Serving Size :4
3 cups vegetable broth, or water
3 ripe tomatoes, about 1 lb
OR
16 ounces Italian plum tomatoes, whole canned, drained
1 onion, finely chopped
1 clove garlic, minced
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon fresh lemon juice
For Garnish:
1/2 cup yogurt, skim milk, plain
1 tablespoon chopped fresh cilantro
Stove-top Method: In a 3 quart saucepan, bring the vegetable broth to a boil. Add the tomatoes, onion, garlic, cumin, black pepper, cayenne pepper, cloves, salt, and lemon juice. Simmer for 10 to 15 minutes. Off the heat, let the soup stand for 5 minutes.
Microwave Method: In a microwave-safe bowl, combine the vegetable broth, tomatoes, onions, garlic, black pepper, cayenne pepper, cloves, salt, and lemon juice. Cook covered on high (100%) for 6 minutes. Stir the contents and cook on high for another 6 to 8 minutes. Let stand for 5 minutes.
For both methods, follow steps 4 and 5 below:
In a food processor fitted with a metal blade or in a blender, process the mixture to a fine puree. Pour the mixture into a saucepan, bring to a boil, reduce the heat to low, and allow the soup to simmer for 5 minutes.
Garnish with a spoonful of yogurt and chopped cilantro.
Source: "Indian Vegetarian Cooking from an American Kitchen"
Per Serving (excluding unknown items): 193 Calories; 4g Fat (16.2% calories from fat); 8g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Friday, November 28, 2008
The Remains of the Day
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.
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.
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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