Well, actually I don't have many - I left most of them at MiL's. I came home with a bit of stuffing and a few bits of the bird to make some broth. We left most of the carcass and the leftovers there. You see, we've got another Thanksgiving Day meal to look forward to on Saturday - and tonight is Homemade pizza night so we don't really have time to eat them. Not to mention the fact that there's 3 people there that CAN eat them. Things went GREAT! Mary and I both said that our part of the cooking was easy - so I think we split the cooking duties great! :) The only thing we need to remember for the next time we do this: Have some appetizers. It's not a real big thing, but some little finger food thingies would be a good idea to nosh on until and after the big meal so we're not stuck with eating dessert all night long afterwards. (OR before hahahaha). Everything was pretty much done ahead of time so the only thing that really needed to be cooked was the turkey. All I did was take a bit of the butter (it was about 1 Tbsp or so) that had been sitting out in a bowl from breakfast or so, mix in some salt-free All-Purpose seasoning (I know it had garlic, oregano, basil, and thyme in it at least) olive oil and some salt and pepper and then I rubbed that under the skin on the meat -and found the bag of innards that was stuffed in the neck (whew! - it's been a while since I've cooked a whole turkey, we got the neck out already). We stuffed the inside with celery, carrots and onions (no lemon in the house or I would have used that too). I rubbed my herby oiled hands on the outside of the turkey, and put it breast-side down on a rack of celery. Then we sprayed the back of the turkey with vegetable cooking spray, sprinkled with salt and pepper and threw it in the oven. Next time we're at MiL's we'll try her convection bake part of her oven, this time we did the normal bake. I've only used it when I worked as a chef and that was a professional oven, not a home oven. We did use it a bit when we were reheating the sides.
John took our Wii there, and Adam is hooked. hehehehe! He's left it there for the weekend. My arm is a bit sore, it's been a while since I've played the sports stuff. I wonder how Adam's feels. It would be a good thing for them, but if they go to China I wonder if they would be able to take it. They would like to get an Ipod so they can put all their CD's on it so they don't have to cart all that over (they hope to be in China for about 5 years or so). Does anyone happen to know how ITunes or Amazon or anything like that works in China or can give any ideas of something different? At this point I can't think of anyone that I know that has traveled there recently, only to Japan, which isn't quite the same.
So what did we have? (I'll post the recipes I have at the end I need to get the others from Mary especially since I should put them in the cookbook):
Herb-Roasted Turkey (11 lbs - it was a good size for 5 3/4 of us ; one is toddler one is gestating)
Make-Ahead Mashed Potatoes: recipe is adapted from two sources - 30 Day Gourmet and Oregon Live. 3DG for the freezer info with the variations and lower fat and the Oregonian because they had a bit different variation and I used their slow cooker reheat version. I've made it before, and it's mostly what I do anyway, kinda, when I make everyday mashed potatoes when you mix the two. I use cream cheese when I make Cauliflower mashed potatoes (leave out the sour cream). And instead of sour cream I use buttermilk when using mashed potatoes and will sometimes use cream cheese instead of butter if I have some (I don't often use cream cheese so it will go bad if I don't use it in other ways). I of course don't use an egg for Everyday Mashed Potatoes. What I ended up doing is making it the day before only because I had the time - if I didn't I would have made and frozen- and put into my crockpot liner. I used a 5lb bag of Yukon golds (plus 3 extra that I had to use), 1 egg, 8 oz lite cream cheese (I don't have a use for 2 oz), 1 cup lite sour cream, 1 tsp onion powder, 1 tsp garlic powder, 1 Tbsp salt, 1 Tbsp pepper, 1 oz melted butter drizzled on top when done, no paprika or almonds.
Slow-cooked Green Beans: Mary made these- but this I can give - canned green beans in the crock. We drained and rinsed the beans, added a cup of water and 1 bouillon cube (used beef - I didn't think to bring my ham base- btw if you can get this do! Penzey's sells some but I actually get the Better Than Bouillon brand in the grocery store), turned to high and let cook while the turkey cooked.
Stuffing/Dressing - I just used a package of Pepperidge Farm Country Style CUBED because it's what I grew up with (well the cubed style - I can't find the actual brand I grew up with here). It doesn't matter whether you like cubed or not. ;) I sauteed chopped celery, onions, carrots, garlic and portobello mushrooms until soft, added veggie/chicken broth (reconstituted better than bouillon mix of veggie and chicken) and added stuffing. Threw into casserole dish and put into fridge until needed the next day. Reheated uncovered with rest of sides (I think we did it at 375 (regular/ then 350 convection) until hot. The casserole dish was deep enough that with it being uncovered you could get both crispy and moist stuffing for those that liked it.
Gravy: Since I wasn't sure how much we'd get out of the turkey I went ahead and reconstituted some chicken broth (BTB once more) - 4 cups worth - and added 4 Tbsp cornstarch. I added poultry seasoning and some salt and pepper (I use reduced sodium versions of BTB when I can) and tasted it (it tastes a bit cornstarchy of course but you want to taste the spices). I was mixing it all in a quart canning jar so it was easy to mix and carry. Took that with me- and you'll notice there was no fat in there. There was about a cup or so of "drippings" from the turkey (I didn't add anything to the pan. I drained it off into the pan and added the broth and stirred it until it boiled and thickened. Tasted to see if I needed to adjust the seasonings. Now this was a thin gravy -but that is what I grew up with (probably because it spreads better between a lot of people) I could have added more cornstarch mixed with a bit of cold water or even mixed up a bit of flour with water (or kneaded butter and flour together) and added it to the gravy too.
Bread - I brought two of the loaves of bread (we only ate a bit of one of them) I made the other day there. This is the Split-Top Butter Loaf (I usually call it Buttermilk instead of butter since the butter is brushed on top and I think of the buttermilk used IN it). It's John's favorite bread. I've posted the recipe before, but I'll post it again. I made 4 loaves the other day because 1 of the loaves was for us for dinner that night, well 1/2 of it was, and then I left the loaf from Thanksgiving at MiL's and I am taking the remaining 2 loaves to the remaining Thanksgiving dinner this weekend. I will leave at least 1 of them there, if the second one is cut into it will get left, but if not it will come home for hubby's lunches (my sister is making Jailhouse Rolls too so I imagine it will be coming home).
Sweet Potato Casserole: This is the one with a Pecan/Brown Sugar Topping. Mary made this and I will have to get her recipe.
Cranberry Apple Crisp: Mary also made this and I need to get her recipe
Cappuccino Biscotti: I made two versions. One with nuts went to the first celebration. The second one without nuts is going to our second. My sister has found out she's allergic to peanuts (so far just peanuts) but her son is allergic to peanuts also but has a bit of a reaction to tree nuts too. I am taking a few for her that have walnuts though. I made the second batch with mini chocolate chips instead. Although my sister has also just found out she's allergic to celery, onions, carrots, and soy (including soy lecithin which is in chocolate chips, Pam, and can be one of those "natural or artificial flavor/ingredients"). She already knew she was allergic to shellfish (she LOVES (loved) shrimp), potatoes (she can eat them mashed but can't peel them), and apples/pears (can't eat them raw). She was just tested for a milk allergy too - she cut out milk and started feeling better too - and to replace milk- soy is usually used. And since I'm sensitive to eggs and milk - I use soy to replace those a lot of time so I'll have to keep that in mind. But at least as a family we're not really big nut fans, much less cooked nuts. The big thing - peanut butter- Cade was asking about those peanut butter cookies with a Hershey's kiss on them. I still need to figure out what to do for them. I still haven't played with them. Course now Kelly can't eat them.
Anyway. The other desserts Mary made and I am pretty sure she got the recipes out of Grandmother Sommerville's cookbook (I have a copy) but I want to make sure before I post them (not that they are that secret). They are pumpkin and pecan pies. Hubby was very happy, he had 3 pieces of pie. You see, I don't like pumpkin OR pecan pie so it's not like I make them that often. He was happy to learn that my sister LOVES pumpkin pie and will be getting it this weekend too. I, once more, won't be getting a pie I like. The only time I ever get a pie I like is when we go to his Grandmother Sommerville's house. My two favorite pies: cherry and apple, and the apple has to be homemade; ie not out of a metal can (home canned is fine) the cherry can be. My mom keeps trying to tell me that she made me a cherry pie for Presidents day but very rarely did she. At least I got an apple pie a bit more often around Christmas. I guess I'm a bit bitter. ;)
Make-Ahead Mashed Potatoes
http://www.oregonlive.com Published November 18, 2008
Makes 12 servings
This can be made up to a week in advance. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.
5 pounds potatoes, peeled and quartered (about 15 medium)
6 ounces light cream cheese
1 cup light sour cream
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 egg whites, slightly beaten
1 tablespoon butter or margarine
Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9-by-13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with butter. Cool slightly, cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.
Note: Alternatively, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or longer.
PER SERVING: calories: 224 (27% from fat); protein: 6 grams; total fat: 7 grams; saturated fat: 4 grams cholesterol: 21 mg; sodium: 287 mg; carbohydrate: 35 grams; dietary fiber: 3 grams
Make-Ahead Mashed Potatoes (30 Day Gourmet)
Makes 7 cups (serves 14)
5 lbs potatoes
1 egg
1/2 tsp garlic powder
3 Tbsp butter, melted
1 tsp salt
8 oz cream cheese
1/4 cup sliced almonds, optional
1 pinch paprika
Cook potatoes. Drain well. Combine potatoes, cream cheese, egg, garlic powder and salt. Mash well by hand or with electric mixer. Spoon into spray-treated or greased 3 quart casserole or 9x13 pan. Drizzle or brush melted butter over potatoes. Sprinkle with almonds and paprika for color if desired. Wrap pan tightly with freezer paper, foil or place dish in a 2 gallon freezer bag. You may also put the potato mixture into a 1 gallon freezer bag adding the melted butter and paprika just before baking. Label and freeze. Thaw completely before serving. Bake at 375 degrees for 30-40 minutes until the top is golden.
Variations:
Stir in 1/4 cup of crumbled, crisp bacon (regular or turkey) for great flavor.
Potatoes may also be topped with 1/2 cup shredded cheddar cheese.
Nutritional Info: Make Ahead Mashed Potatoes
Per Serving: 227 Calories 10g Fat (38.4% calories from fat); 6g Protein; 30g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 243mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes - Lite
Replaced the cream cheese with light cream cheese. No bacon or cheese was added.
Per Serving: 207 Calories; 7g Fat (30.2% calories from fat); 6g Protein; 31g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 286mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Bacon
Added 1/4 C. of crumbled bacon to recipe.
Per Serving: 251 Calories; 12g Fat (42.2% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 310mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Bacon - Lite
Add 1/4 C. of turkey bacon to recipe. Replaced cream cheese with light cream cheese.
Per Serving: 218 Calories; 8g Fat (32.2% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 342mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1-1/2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Cheese
Added 1/2 C. of cheddar cheese to recipe.
Per Serving: 243 Calories; 11g Fat (40.8% calories from fat); 7g Protein; 30g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 268mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 2 Fat.
Nutritional Info: Make Ahead Mashed Potatoes with Cheese - Lite
Added 1/2 C. of low fat cheddar cheese to recipe. Replaced cream cheese with light cream cheese.
Per Serving: 214 Calories; 7g Fat (30.5% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 311mg Sodium.
Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Fat.
Chez JJ Make-Ahead Mashed Potatoes
Make these as healthy (or not) as you want them to be by using varying what you use.
Adapted from http://www.oregonlive.com and 30DayGourmet
Makes 12-14 servings (7 cups)
This can be made up to a week in advance. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.
5 pounds potatoes, peeled and quartered (about 15 medium)
6 -8 ounces light cream cheese
1 cup light sour cream
1 teaspoons onion powder
1 tsp garlic powder
1 Tablespoon salt
1 Tablespoon black pepper
1 egg or 2 egg whites, slightly beaten
1-3 tablespoons butter or margarine
1/4 cup sliced almonds, optional
1 pinch paprika, optional
Cook potatoes in large pot of salted boiling water until tender, about 20 minutes. Drain well; mash until there are no lumps. Add cream cheese, sour cream, onion powder, garlic powder, salt, pepper and egg; blend well. Spoon into spray-treated or greased 3 quart casserole, crockpot liner or 9x13 pan, or you may also put the potato mixture into a 1 gallon freezer bag . Drizzle or brush melted butter over potatoes (unless using a 1 gallon freezer bag - adding the melted butter and paprika just before baking). Sprinkle with almonds and paprika for color if desired.
If not Freezing: Cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking.
To Freeze: Wrap pan tightly with freezer paper, foil or place dish in a 2 gallon freezer bag. Label and freeze.
To Serve: Thaw completely before serving. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center or bake at 375 degrees for 30-40 minutes until the top is golden.
Alternatively, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 3 1/2 hours before you plan to serve them. Place in slow-cooker. Dot with butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or longer.
Variations:
Stir in 1/4 cup of crumbled, crisp bacon (regular or turkey) for great flavor.
Potatoes may also be topped with 1/2 cup shredded cheddar cheese.
Cappuccino Biscotti
Source: Cooking Light March, 1995
HU: 1.5
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg
Split-Top Butter Loaf
From: Family Circle Magazine 2/1/00
Makes: 2 loaves (12 slices each)
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
1 envelope active dry yeast
1 1/2 cups buttermilk
1 egg
1 tablespoon salt
1/4 cup honey
3 tablespoons butter, in pieces
6 cups bread flour
Topping:
2 tablespoons butter, melted
Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes.
Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 to 120 degrees F on instant-read thermometer. Transfer to large bowl.
Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from sides of bowl.
Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour.
Punch dough down. Let rest for 5 minutes. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5-inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours.
Heat oven to 350 degrees F. With a razor blade or very sharp knife, make a slash down length of each loaf.
Bake in 350 degrees F oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire rack to cool.
Friday, November 28, 2008
Monday, November 24, 2008
Meal Plan Monday & Lab Work Results
Meal this week are going to be mostly simple and from my freezer/pantry to save money for Thanksgiving stuff. We are having the main Thanksgiving stuff at MiL's, and then we're going to my sister's house this weekend and having more. Isn't that the American way - extra meals? ;) My family was happy to hear that we were able to make it there - although I'm not sure if it was for the holiday meal or more for the fact that my hubby would be able to fix their computer woes (the joy of having a computer geek in the family). Since my sister's hubby wouldn't be getting off work on Thurs until late, and then us being able to come up this weekend - they decided to go ahead and hold the meal on Saturday. I thought we would be able to get away with only having the one meal, and I could then fix just a little meal here of our own. Nope. I have since decided that I'm not going to bother picking up a turkey breast - which will save me having to make room for one in the freezer.
I got good news from the doctor on Friday. My liver may still be funky - but it works fine now, those values were finally all normal. They could also finally calculate my cholesterol levels without having to run a special (expensive) test, just the normal one, for the first time in YEARS. The numbers are still high, but measurable, and should continue to come down. My A1C (the measure of my blood sugars over the past 2-3 months) is 5.6 which is that of a normal non-diabetic person. And I weighed 199 lbs! *happy jig* He was very, very happy with me. Basically he told me to keep doing what I'm doing. I'm going to stay on the meds I'm on. The Byetta helps to control my appetite as well as my blood sugars, so we'll keep me on it but I don't have to worry so much about it when I go somewhere and don't bring it with me, and if money gets tight I can start to wean myself off of it. The metformin is also for my blood sugars, they think it will help to protect my liver from the fatty liver and keep me from going too low blood sugar-wise too. Instead of up-ing my Topamax he added Imitrex pills again (he doesn't feel comfortable up-ing the Topamax since he's not a neurologist). We'll see how it goes. If that doesn't work, we've got a few more pills we can try and then we'll find a neurologist.
As for my liver - he asked me about what the liver doc said I should do- if he told me what to expect or anything. I told him the doc didn't tell me a darn thing but to get the lap band (which his group did) to lose weight or I'd die. I told Dr. G (my GP) that I figured I'd lost weight before, I could do it again, and if I couldn't do it my way I'd go the liver doc's way then. He agreed with me, and told me I was doing well, and even before all this thought the Lap Band was a bit extreme. As to checking my liver - I couldn't see doing more CT scans and being exposed to all that radiation (and barium) once more (I had anywhere from 6-9 CT scans before my surgery) unless I was having a problem. I was planning to do a recheck once I got down to my goal weight though. He was fine with that, and could see no reason to be subjected to all that radiation either. I told him that what I knew about the fact that the tumors could burst and bleed out, or that later on down the road become malignant, or that my liver could become cirrhotic came from the first liver doctor and not from the one that did the surgery. Quite frankly, if I have problems and what to find out my choices I imagine I will go back to the first one I saw first- if I want something done I'll go to the second one. The first one was more of what I'd consider a clinician, the second one more of a surgeon if that makes any sense.
Anyway - the meal plan for this week:
Monday: Pinto Beans with cornbread
Tuesday: Chicken breasts with Mrs Dash Southwest Chipotle Lime Marinade and then served with leftover beans and tortillas.
Wednesday: Canned Chicken Noodle Soup w/ homemade Cheese & Garlic Biscuits
Thursday: Thanksgiving I'm making - Mashed Potato Casserole, Split-Top Buttermilk Bread, Stuffing (Pepperidge Farm), Gravy and Cappuccino Biscotti. I'm making double bread and biscotti to take to my sisters.
Friday: My hubby works so it's Homemade Pizza night like normal.
For more Menu Plans visit: I'm an Organizing Junkie
Cappuccino Biscotti
Source: Cooking Light March, 1995
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg;
I got good news from the doctor on Friday. My liver may still be funky - but it works fine now, those values were finally all normal. They could also finally calculate my cholesterol levels without having to run a special (expensive) test, just the normal one, for the first time in YEARS. The numbers are still high, but measurable, and should continue to come down. My A1C (the measure of my blood sugars over the past 2-3 months) is 5.6 which is that of a normal non-diabetic person. And I weighed 199 lbs! *happy jig* He was very, very happy with me. Basically he told me to keep doing what I'm doing. I'm going to stay on the meds I'm on. The Byetta helps to control my appetite as well as my blood sugars, so we'll keep me on it but I don't have to worry so much about it when I go somewhere and don't bring it with me, and if money gets tight I can start to wean myself off of it. The metformin is also for my blood sugars, they think it will help to protect my liver from the fatty liver and keep me from going too low blood sugar-wise too. Instead of up-ing my Topamax he added Imitrex pills again (he doesn't feel comfortable up-ing the Topamax since he's not a neurologist). We'll see how it goes. If that doesn't work, we've got a few more pills we can try and then we'll find a neurologist.
As for my liver - he asked me about what the liver doc said I should do- if he told me what to expect or anything. I told him the doc didn't tell me a darn thing but to get the lap band (which his group did) to lose weight or I'd die. I told Dr. G (my GP) that I figured I'd lost weight before, I could do it again, and if I couldn't do it my way I'd go the liver doc's way then. He agreed with me, and told me I was doing well, and even before all this thought the Lap Band was a bit extreme. As to checking my liver - I couldn't see doing more CT scans and being exposed to all that radiation (and barium) once more (I had anywhere from 6-9 CT scans before my surgery) unless I was having a problem. I was planning to do a recheck once I got down to my goal weight though. He was fine with that, and could see no reason to be subjected to all that radiation either. I told him that what I knew about the fact that the tumors could burst and bleed out, or that later on down the road become malignant, or that my liver could become cirrhotic came from the first liver doctor and not from the one that did the surgery. Quite frankly, if I have problems and what to find out my choices I imagine I will go back to the first one I saw first- if I want something done I'll go to the second one. The first one was more of what I'd consider a clinician, the second one more of a surgeon if that makes any sense.
Anyway - the meal plan for this week:
Monday: Pinto Beans with cornbread
Tuesday: Chicken breasts with Mrs Dash Southwest Chipotle Lime Marinade and then served with leftover beans and tortillas.
Wednesday: Canned Chicken Noodle Soup w/ homemade Cheese & Garlic Biscuits
Thursday: Thanksgiving I'm making - Mashed Potato Casserole, Split-Top Buttermilk Bread, Stuffing (Pepperidge Farm), Gravy and Cappuccino Biscotti. I'm making double bread and biscotti to take to my sisters.
Friday: My hubby works so it's Homemade Pizza night like normal.
For more Menu Plans visit: I'm an Organizing Junkie
Cappuccino Biscotti
Source: Cooking Light March, 1995
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004
2 cups all-purpose flour
1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
1 teaspoon vanilla extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg;
Sunday, November 16, 2008
Menu Plan Monday
I think my headaches have finally broken - after 4 days. I've been taking Topamax for at least a year now, and it's done quite well for me for controlling my migraines. But since I've started taking Ritalin and my Wellbutrin's been upped, I'ved noticed that I am able to start drinking regular sodas without them tasting as horrible as they used to (the sugar-free ones are still too bitter) and my headaches are starting to come back (not full-on but not responding to OTC's). This weekend I've had a horrible one, and yesterday found out the reason - not just because of the weather but hormones too. :( I talked to the psychiatrist on Friday, and she checked the PDR but nothing was specifically mentioned. I see my GP this Friday and I'll ask the pharmacist then too, but I imagine my dose will have to be increased. I do know that Ritalin can cause headaches, and from reading the literature it mentions about taking other seizure meds - so I'm wondering if it lowers seizure thresholds or if it lowers the medicine in the bloodstream (I'm thinking it's the first).
Anyway - I'm glad that I picked up 3 of Trader Joes pizza doughs to try on Friday. I had already made my homemade dough for our pizzas on Friday, but I wasn't sure if 2 pizzas would be enough since we were having Mike and Jennifer over. Since I wouldn't get home until late (I had to see the psychologist and the psychiatrist and the appointments weren't until later), I swung by TJ's to pick up the dough to have on hand just in case. Since they had all 3 doughs and we've not had either, I picked them all up. I was planning to try the Whole Wheat one on Sunday at MiL's but she had a weather migraine too - so we didn't go over there on Sunday. I didn't need to make the TJ's pizzas, but I did make the Garlic & Herb for supper on Saturday, and then I went ahead and made the whole wheat and plain for supper on Sunday. Since I wasn't really in any shape to think because of the migraine, it make an easy meal. And the dough wasn't bad - not as good as mine, but not bad. I also picked up a tub of their sauce too. Once more not as good as mine, but not bad. And if I'm short on time, totally worth it! But one thing that I will totally buy again - the Quattro Formaggio cheese blend. I think it's the fontina in it.
I also picked up a bag of cut up root vegetables. I'm going to roast them and toss them with some goat cheese and pasta. I don't really have a recipe for it, but it should turn out fine. I haven't decided what herbs I'll use yet. Monday & Tuesday's recipes are ones that I didn't use from last week. For the French Onion Soup- it looks complicated, but it's not. Make the Caramelized Onions first - (I usually do it overnight a few nights before and then separate the onion broth from the onions so the butter congeals on the top in the fridge and can be lifted off), then continue with the second recipe - using the onion broth and adding beef broth to make 6 cups. I use half the onions, save the other half for other things (Indian foods, pizzas, pastas, etc) and the butter is good for flavoring other things too (vegetables, etc), but use some for the soup.
Monday: Lentils w/ Greens Soup
Tuesday: Szechuan Braised Meatballs
Wednesday: Pasta with Roasted Root Vegetables & Goat Cheese
Thurs: French Onion Soup
Friday: Pizza
For more Menu Ideas visit: I'm an Organizing Junkie
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Caramelized Onions
Lora Brody "Slow Cooker Cooking"
Yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions.
Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color.
3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.
Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
French Onion Soup
Serving Size : 6
1 1/2 lbs onions -- (5 cups) sliced into rings
1/4 C Butter
6 C fat-free Beef Broth
Salt and Pepper
6 French bread slices -- toasted
8 Tbsp Grated Parmesan Cheese
Slice onion thin. Brown lightly in butter. Add broth and simmer, covered for 30 minutes. Season to taste.
To serve: Place soup in bowls, cover with a toasted slice of french bread sprinkled with Parmesan cheese.
Per Serving (excluding unknown items): 223 Calories; 11g Fat (36.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 863mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
Anyway - I'm glad that I picked up 3 of Trader Joes pizza doughs to try on Friday. I had already made my homemade dough for our pizzas on Friday, but I wasn't sure if 2 pizzas would be enough since we were having Mike and Jennifer over. Since I wouldn't get home until late (I had to see the psychologist and the psychiatrist and the appointments weren't until later), I swung by TJ's to pick up the dough to have on hand just in case. Since they had all 3 doughs and we've not had either, I picked them all up. I was planning to try the Whole Wheat one on Sunday at MiL's but she had a weather migraine too - so we didn't go over there on Sunday. I didn't need to make the TJ's pizzas, but I did make the Garlic & Herb for supper on Saturday, and then I went ahead and made the whole wheat and plain for supper on Sunday. Since I wasn't really in any shape to think because of the migraine, it make an easy meal. And the dough wasn't bad - not as good as mine, but not bad. I also picked up a tub of their sauce too. Once more not as good as mine, but not bad. And if I'm short on time, totally worth it! But one thing that I will totally buy again - the Quattro Formaggio cheese blend. I think it's the fontina in it.
I also picked up a bag of cut up root vegetables. I'm going to roast them and toss them with some goat cheese and pasta. I don't really have a recipe for it, but it should turn out fine. I haven't decided what herbs I'll use yet. Monday & Tuesday's recipes are ones that I didn't use from last week. For the French Onion Soup- it looks complicated, but it's not. Make the Caramelized Onions first - (I usually do it overnight a few nights before and then separate the onion broth from the onions so the butter congeals on the top in the fridge and can be lifted off), then continue with the second recipe - using the onion broth and adding beef broth to make 6 cups. I use half the onions, save the other half for other things (Indian foods, pizzas, pastas, etc) and the butter is good for flavoring other things too (vegetables, etc), but use some for the soup.
Monday: Lentils w/ Greens Soup
Tuesday: Szechuan Braised Meatballs
Wednesday: Pasta with Roasted Root Vegetables & Goat Cheese
Thurs: French Onion Soup
Friday: Pizza
For more Menu Ideas visit: I'm an Organizing Junkie
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Caramelized Onions
Lora Brody "Slow Cooker Cooking"
Yield: Makes about 3 1/2 cups
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions.
Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color.
3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)
Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Notes:
While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.
Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.
French Onion Soup
Serving Size : 6
1 1/2 lbs onions -- (5 cups) sliced into rings
1/4 C Butter
6 C fat-free Beef Broth
Salt and Pepper
6 French bread slices -- toasted
8 Tbsp Grated Parmesan Cheese
Slice onion thin. Brown lightly in butter. Add broth and simmer, covered for 30 minutes. Season to taste.
To serve: Place soup in bowls, cover with a toasted slice of french bread sprinkled with Parmesan cheese.
Per Serving (excluding unknown items): 223 Calories; 11g Fat (36.8% calories from fat); 17g Protein; 24g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 863mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat.
Monday, November 10, 2008
I can't get the Google Doc to Upload
I can't get it to work, if anyone wants it I can email it to you (I've got it as a pdf) or I can post it as a list (it's pretty long since it won't be formatted -- why oh why can't I put it behind a cut on here?). I can't imagine that many people would want it.
Dinner Menu Ideas
I was talking with my sister last night. Last year we got together and made cookies for Christmas. Actually we all brought (mom, her and I) a few dozen different cookies (I'm thinking I made 3 different types) and also made some cookies at her house and that way we were all able to have different types of cookies to keep on hand to give out or take to parties without having to make a whole bunch at one time. It came in handy, especially since almost all cookies freeze well. I made the Soft Sugar Cookies yesterday for hubby (which, btw, are more like Cardamom Snickerdoodles than Sugar Cookies, but still tasty) and realized we didn't make plans yet to make cookies! This year we might actually do something a bit different - we might make rolls - like pumpkin rolls, chocolate rolls, etc. I also brought up to both mom and my sister about getting together and making meals for the freezer. They both thought it was a good idea, so we'll have to get together and talk it out. I'm the one with the experience doing it, and I've got a WHOLE bunch of recipes (after all, I was the Executive Chef for a local homegrown place) and we can go through them and try some and build up a bunch to try. My sister and her son have a few allergies along with some food "pickiness" in the family that we'll have to work with too - but it shouldn't be too much of a problem. The nice thing is that since my mom and I are both just couple families we can pretty much double regular meals and it'll be enough for us. Course with some things, since my sister's kids are small, we can even just make a normal-sized recipe and then split it and she can have "adult" meals just for her and her husband too. Anyway, we'll do that after the new year.
My sister mentioned that she's now planning meals monthly. I must admit I was a bit surprised, but she's pretty busy, her son is a first grader and her daughter is in pre-school. She says she doesn't always stick with them, but she'll move the meal to another day. While we were talking about meals I was reminding her of meals that she liked and she wanted to put on the list for next month. It reminded me of a list I had made up when I first got married of meals we liked that I used to help me menu plan. I had started a new one a few weeks ago, but hadn't finished it. I sat down today and finished it (although I'm sure I'll come up with more). I have 288 things listed (it's double-sided and has 3 columns). I might give it to my sister to see if it'll help her, but I know that a lot of it they won't be interested in. I went ahead and even put a few of the "sometimes" food on there too, only because as WW has taught me, it's not a DIET. Some of the foods are kinda vague (salads) only because you go from there and extrapolate. I'm not sure how much I'll use it, but since we're trying to save money, I'm going to try to use it more often.
When my sister got married, I typed up all the family recipes (in a word processing program) and gave it to her as her wedding gift. It's been re-printed and given to a few of our relatives too (just Kinkos printed). I would like to re-do it actually, and I'm thinking of using this list as the starting point. Most of the ethnic recipes aren't the original. I would literally be starting over, since the original version isn't importable to anything (I do have it in Mastercook)and I don't have it anymore anyway (it's on a huge floppy disk if I did). Anyway, these are just main dishes, the original Scheufel Cookbook had everything else too. But it's a starting point. I do have a bit started, but I haven't kept up with it. But I am thinking of going one step further - pointing the recipes (and dinner list). It will make menu planning a bit easier too.
I am trying to upload it to Google Docs but it keeps timing out on me - have I mentioned how much dial-up frustrates me? *SIGH*
My sister mentioned that she's now planning meals monthly. I must admit I was a bit surprised, but she's pretty busy, her son is a first grader and her daughter is in pre-school. She says she doesn't always stick with them, but she'll move the meal to another day. While we were talking about meals I was reminding her of meals that she liked and she wanted to put on the list for next month. It reminded me of a list I had made up when I first got married of meals we liked that I used to help me menu plan. I had started a new one a few weeks ago, but hadn't finished it. I sat down today and finished it (although I'm sure I'll come up with more). I have 288 things listed (it's double-sided and has 3 columns). I might give it to my sister to see if it'll help her, but I know that a lot of it they won't be interested in. I went ahead and even put a few of the "sometimes" food on there too, only because as WW has taught me, it's not a DIET. Some of the foods are kinda vague (salads) only because you go from there and extrapolate. I'm not sure how much I'll use it, but since we're trying to save money, I'm going to try to use it more often.
When my sister got married, I typed up all the family recipes (in a word processing program) and gave it to her as her wedding gift. It's been re-printed and given to a few of our relatives too (just Kinkos printed). I would like to re-do it actually, and I'm thinking of using this list as the starting point. Most of the ethnic recipes aren't the original. I would literally be starting over, since the original version isn't importable to anything (I do have it in Mastercook)and I don't have it anymore anyway (it's on a huge floppy disk if I did). Anyway, these are just main dishes, the original Scheufel Cookbook had everything else too. But it's a starting point. I do have a bit started, but I haven't kept up with it. But I am thinking of going one step further - pointing the recipes (and dinner list). It will make menu planning a bit easier too.
I am trying to upload it to Google Docs but it keeps timing out on me - have I mentioned how much dial-up frustrates me? *SIGH*
Saturday, November 08, 2008
Early Menu Plan Monday
Yeah, yeah, already got it done AND shopped for. Since the Vet called to let me know that Percy's ashes were back, and I drive right by the POG (Plain 'Ole Grocery =regular grocery store) I figured I may-as-well figure out what we were having early and shop on Friday when I went to pick him up for the last time.
Last week I made gingerbread for hubby to take to work so this week I'm going to make Soft Sugar cookies and possibly some Chai Spice Biscotti. For Sunday, both of the meals listed are pretty much pantry meals, so it'll depend on what the weather's like and what I feel like that day. I've been wanting Kasha Varnishkes for a while, and this version is a lot like a strogonoff version too.
We might be having friends over this weekend, plans fell through for this weekend - but we'll have to see.
Other than that, life is going, not much else to report really. We're both just working our way through all this and doing a pretty good job of it I think.
Mon: Kasha Varnishkes Topped with Mushrooms in Sour Cream
Tues: New Orleans-Style Shrimp
Wed: Tex-Mex Beef Enchiladas
Thurs: Grilled Salmon with Apricot-Mustard Glaze (with Spinach Orzo pilaf and Pineapple Chunks with mint)
Fri: Homemade Pizza
Sat: Szechuan Braised Meatballs over rice noodles with steamed broccoli and carrots
Sun: Lentils with Greens Soup OR Linguine with Clam Sauce
Snacks: Soft Sugar Cookies AND/OR Chai Spice Biscotti
Kasha Varnishkes Topped with Mushrooms in Sour Cream
Serving Size : 4-6
1 1/4 c buckwheat groats, medium granulation (kasha)
1 egg, lightly beaten
1 Tbsp butter
2 1/4 cups vegetable stock, hot
1/4 tsp salt
2 cups uncooked bowtie pasta
Sauce:
1 Tbsp butter
1 large onion, diced
1 lb sliced mushrooms
1/4 tsp thyme
1 dash cayenne pepper
freshly ground black pepper
1 cup lowfat sour cream
minced parsley, for garnish
Combine kasha and egg in a medium-sized saucepan and stir over medium heat until the kasha is well coated and then begins to look dry, about 3 minutes. Make a well in the center of the pan and melt the butter. Toss with the kasha, then pour in the stock and salt. Reduce the heat to simmer and cook, covered, until the stock is completely absorbed, about 10 minutes. Cook pasta until al dente, drain and rinse.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium-high, then add onion and saute 3 minutes. Add mushrooms, thyme, cayenne, black pepper and cook stirring occasionally for 10 minutes, or until mushrooms are brown and juicy. Add sour cream, stir and cook 2 more minutes, or until hot and bubbly. Combine kasha, pasta and top with mushroom sauce.
New Orleans-Style Shrimp
Peel these at the table, and serve with a slice of crusty baguette. Cooking Light, APRIL 2007
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 323 (30% from fat); FAT 10.7g (sat 4.9g, mono 2.3g, poly 1.8g); IRON 6.5mg; CHOLESTEROL 363mg; CALCIUM 156mg; CARBOHYDRATE 8.9g; SODIUM 513mg; PROTEIN 46.4g; FIBER 0.8g
Tex-Mex Beef Enchiladas
Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes From Everyday Food Magazine
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below) Spoon 1/2 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Grilled Salmon with Apricot-Mustard Glaze
Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill. Serve with Parmesan-spinach Orzo Pilaf (recipe below or see Quick Tip) and Pineapple chunks with chopped fresh mint.
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Yield: 4 servings (serving size: 1 fillet)
CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); IRON 0.7mg; CHOLESTEROL 87mg; CALCIUM 25mg; CARBOHYDRATE 18.1g; SODIUM 482mg; PROTEIN 36.4g; FIBER 0.2g
Cooking Light, JUNE 2007
Parmesan-spinach Orzo Pilaf: Prepare 8 oz orzo (rice shaped pasta) according to package directions, omitting salt and fat. Add 3 ounces fresh baby spinach and 1 1/2 teaspoons bottled minced garlic; stir well to combine. Cover and let stand 4 minutes, stirring twice to slightly wilt spinach. Add 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Just before serving, stir in 1/4 cup grated Parmesan Cheese.
QUICK TIP: Add chopped fresh spinach to your favorite packaged pilaf.
GAME PLAN: 1. Season salmon fillets
2. While salmon refrigerates: Prepare glaze
3. While glaze simmers: boil water for orzo & grate cheese for orzo.
4. While salmon grills: cook orzo.
5. Combine orzo and remaining pilaf ingredients.
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Linguine with Clam Sauce
Makes 6 servings From Family Circle 6/24/1997
2 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 cans (6 1/2 oz each) chopped clams
1 Tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes
1/8 tsp salt
1/8 tsp black pepper
1 clove garlic, pressed (optional)
1 pound linguine, cooked following package directions
Heat oil in medium saucepan over medium heat. Add onion and chopped garlic; saute 5 minutes or until onion is slightly softened.
Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper. Simmer 5 minutes.
Stir in clams and pressed garlic clove if using; remove from heat. Add pasta; toss to mix. Serve immediately.
Per serving: 394 cal, 7g fat (1g sat), 19g prot, 63g carb, 147mg sod, 22mg chol
Soft Sugar Cookies
Taste of Home Magazine Dec/Jan 1995
1 cup butter, margarine, or light margarine, softened
2 1/4 cups sugar, divided
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cardamom, divided
1/2 cup milk
In a large mixing bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: about 6 dozen.
Chai Spice Biscotti
No time to head to the local coffee shop for Chai tea this afternoon? No problem--just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone. Cooking Light, NOVEMBER 2000
2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 biscotto).
CALORIES 83 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); IRON 0.8mg; CHOLESTEROL 22mg; CALCIUM 27mg; CARBOHYDRATE 16.1g; SODIUM 40mg; PROTEIN 1.9g; FIBER 0.4g
Last week I made gingerbread for hubby to take to work so this week I'm going to make Soft Sugar cookies and possibly some Chai Spice Biscotti. For Sunday, both of the meals listed are pretty much pantry meals, so it'll depend on what the weather's like and what I feel like that day. I've been wanting Kasha Varnishkes for a while, and this version is a lot like a strogonoff version too.
We might be having friends over this weekend, plans fell through for this weekend - but we'll have to see.
Other than that, life is going, not much else to report really. We're both just working our way through all this and doing a pretty good job of it I think.
Mon: Kasha Varnishkes Topped with Mushrooms in Sour Cream
Tues: New Orleans-Style Shrimp
Wed: Tex-Mex Beef Enchiladas
Thurs: Grilled Salmon with Apricot-Mustard Glaze (with Spinach Orzo pilaf and Pineapple Chunks with mint)
Fri: Homemade Pizza
Sat: Szechuan Braised Meatballs over rice noodles with steamed broccoli and carrots
Sun: Lentils with Greens Soup OR Linguine with Clam Sauce
Snacks: Soft Sugar Cookies AND/OR Chai Spice Biscotti
Kasha Varnishkes Topped with Mushrooms in Sour Cream
Serving Size : 4-6
1 1/4 c buckwheat groats, medium granulation (kasha)
1 egg, lightly beaten
1 Tbsp butter
2 1/4 cups vegetable stock, hot
1/4 tsp salt
2 cups uncooked bowtie pasta
Sauce:
1 Tbsp butter
1 large onion, diced
1 lb sliced mushrooms
1/4 tsp thyme
1 dash cayenne pepper
freshly ground black pepper
1 cup lowfat sour cream
minced parsley, for garnish
Combine kasha and egg in a medium-sized saucepan and stir over medium heat until the kasha is well coated and then begins to look dry, about 3 minutes. Make a well in the center of the pan and melt the butter. Toss with the kasha, then pour in the stock and salt. Reduce the heat to simmer and cook, covered, until the stock is completely absorbed, about 10 minutes. Cook pasta until al dente, drain and rinse.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium-high, then add onion and saute 3 minutes. Add mushrooms, thyme, cayenne, black pepper and cook stirring occasionally for 10 minutes, or until mushrooms are brown and juicy. Add sour cream, stir and cook 2 more minutes, or until hot and bubbly. Combine kasha, pasta and top with mushroom sauce.
New Orleans-Style Shrimp
Peel these at the table, and serve with a slice of crusty baguette. Cooking Light, APRIL 2007
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 tablespoon butter, melted
2 teaspoons chopped fresh rosemary
2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 pounds unpeeled large shrimp
2 lemons, sliced into 1/4-inch slices
4 teaspoons butter, divided
Combine first 11 ingredients in a large bowl; toss well. Cover and marinate in refrigerator 30 minutes.
Preheat oven to 425°.
Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil. Remove shrimp mixture from bowl; reserve marinade. Place about 2 1/4 cups shrimp mixture on half of each foil sheet. Drizzle remaining marinade evenly over shrimp. Top each serving with 1 teaspoon butter. Fold foil over shrimp; tightly seal edges.
Place packets on a baking sheet. Bake at 425° for 20 minutes. Let stand 10 minutes. Place on plates. Unfold packets carefully; peel shrimp, and serve immediately.
Yield: 4 servings (serving size: 1 packet)
CALORIES 323 (30% from fat); FAT 10.7g (sat 4.9g, mono 2.3g, poly 1.8g); IRON 6.5mg; CHOLESTEROL 363mg; CALCIUM 156mg; CARBOHYDRATE 8.9g; SODIUM 513mg; PROTEIN 46.4g; FIBER 0.8g
Tex-Mex Beef Enchiladas
Serves 4 | Prep time: 1 hour| Total time: 1 hour 20 minutes From Everyday Food Magazine
This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
2 tablespoons olive oil
1/4 cup all-purpose flour (spooned and leveled)
1 can (14.5 ounces) reduced sodium chicken broth
1 1/2 tablespoons chili powder
1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
Coarse salt and ground pepper
8 corn tortillas (6-inch)
1 1/2 cups shredded cheddar cheese (6 ounces)
1/4 cup chopped cilantro
Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below) Spoon 1/2 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.
Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas dont become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).
To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.
If baking right away: Spoon 1/4 cup sauce in the bottom of baking dish; pour the rest over the enchiladas.
Grilled Salmon with Apricot-Mustard Glaze
Friends and family will beg for the recipe when you serve this sophisticated take on salmon. Brush the fruit reduction on the fish at the last minute to prevent sugars from burning on the grill. Serve with Parmesan-spinach Orzo Pilaf (recipe below or see Quick Tip) and Pineapple chunks with chopped fresh mint.
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Glaze:
1/4 cup apricot nectar
1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Remaining ingredient:
Cooking spray
Prepare grill.
To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.
To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.
Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.
Yield: 4 servings (serving size: 1 fillet)
CALORIES 342 (34% from fat); FAT 13.1g (sat 3.1g,mono 5.7g,poly 3.2g); IRON 0.7mg; CHOLESTEROL 87mg; CALCIUM 25mg; CARBOHYDRATE 18.1g; SODIUM 482mg; PROTEIN 36.4g; FIBER 0.2g
Cooking Light, JUNE 2007
Parmesan-spinach Orzo Pilaf: Prepare 8 oz orzo (rice shaped pasta) according to package directions, omitting salt and fat. Add 3 ounces fresh baby spinach and 1 1/2 teaspoons bottled minced garlic; stir well to combine. Cover and let stand 4 minutes, stirring twice to slightly wilt spinach. Add 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Just before serving, stir in 1/4 cup grated Parmesan Cheese.
QUICK TIP: Add chopped fresh spinach to your favorite packaged pilaf.
GAME PLAN: 1. Season salmon fillets
2. While salmon refrigerates: Prepare glaze
3. While glaze simmers: boil water for orzo & grate cheese for orzo.
4. While salmon grills: cook orzo.
5. Combine orzo and remaining pilaf ingredients.
Szechuan Braised Meatballs
Makes 4 servings
From Eating Well Magazine Jan/Feb 2008
Szechuan cuisine, from Western China, is full of fiery-hot peppercorns and braised dishes. This recipe gets its heat from prepared Szechuan sauce and crushed red pepper. We braise the meatballs and Chinese cabbage in a bit of beef broth. MAKE IT A MEAL: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.
1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)
Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).
Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.
Nutrition Information: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g
carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium. Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv). 1 Carbohydrate Serving Exchanges: 2 vegetable, 3 lean meat, 1 fat
Lentils with Greens Soup
1/2 cup dried lentils, rinsed and picked over
8 cups water, divided
1 lb escarole or spinach
1 tsp vegetable oil
1/2 lb Italian sausage, casing removed
1/2 medium onion, chopped
3 tsp chicken broth granules
1/8 tsp hot pepper flakes
4 Tbsp grated Parmesan cheese
Combine lentils and 4 cups of water in saucepan. Simmer, uncovered 20 minutes or until just tender. Drain.
Meanwhile, cut out and discard escarole stems; separate leaves. Rinse. Chop coarsely.
Heat oil in a 4 quart pot over medium-high heat. Add sausage; cook, breaking up any clumps with a wooden spoon, for about 3 minutes or until no longer pink. Add onion and escarole; cook 3 minutes, stirring occasionally. Add remaining 4 cups water and broth granules. Bring to a boil, lower heat; simmer, covered 15 minutes. Add lentils and pepper flakes; simmer 3 minutes more. Ladle into 4 bowls. Top with cheese.
HOW I MAKE IT: Saute sausage and onions, breaking up clumps of sausage, until no longer pink. Add 6 cups water, lentils, pepper flakes, 10 oz box frozen chopped spinach (still frozen) and bring to a boil. Lower heat; simmer, covered 20 minutes until lentils are tender. Ladle into 4 bowls and top with cheese.
Family Circle Magazine 2/1/98 244 calories, 12 g fat, (4g sat fat) 17g prot, 20g carb, 6g fib, 1,247mg sod, 28mg chol
Linguine with Clam Sauce
Makes 6 servings From Family Circle 6/24/1997
2 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 cans (6 1/2 oz each) chopped clams
1 Tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes
1/8 tsp salt
1/8 tsp black pepper
1 clove garlic, pressed (optional)
1 pound linguine, cooked following package directions
Heat oil in medium saucepan over medium heat. Add onion and chopped garlic; saute 5 minutes or until onion is slightly softened.
Meanwhile, strain liquid from clams; add liquid to onion in skillet, reserving clams. Add parsley, oregano, basil, pepper flakes, salt and pepper. Simmer 5 minutes.
Stir in clams and pressed garlic clove if using; remove from heat. Add pasta; toss to mix. Serve immediately.
Per serving: 394 cal, 7g fat (1g sat), 19g prot, 63g carb, 147mg sod, 22mg chol
Soft Sugar Cookies
Taste of Home Magazine Dec/Jan 1995
1 cup butter, margarine, or light margarine, softened
2 1/4 cups sugar, divided
2 eggs
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cardamom, divided
1/2 cup milk
In a large mixing bowl, cream the butter and 2 cups of the sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder and 1 teaspoon of the cardamom; add to creamed mixture alternately with milk. In a small bowl, combine the remaining sugar and cardamom; dip rounded teaspoonfuls of dough into sugar mixture. Place on greased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Cool on wire racks.
Yield: about 6 dozen.
Chai Spice Biscotti
No time to head to the local coffee shop for Chai tea this afternoon? No problem--just grab some of these tea-leaf-filled biscotti instead. They have a subtle flavor that sticks around long after the cookie is gone. Cooking Light, NOVEMBER 2000
2 3/4 cups all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through allspice) in a large bowl. Combine the oil, liqueur, and eggs, and add to the flour mixture, stirring until well-blended (the dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce the oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 biscotto).
CALORIES 83 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); IRON 0.8mg; CHOLESTEROL 22mg; CALCIUM 27mg; CARBOHYDRATE 16.1g; SODIUM 40mg; PROTEIN 1.9g; FIBER 0.4g
Monday, November 03, 2008
Menu Plan Monday
I know, I didn't get back to post the recipes from last week. Sorry. They weren't bad, not great. The big thing - we like a lot more spices, and ONIONS. That's the big thing I would change with the recipes from last week, add more spices and some onions. But they were tasty. Hubby really liked the Mango Chicken thing, and I really liked the Turkey Ragout, especially after adding some black olives and capers to it.
Last week was pretty much as bad as I thought it would be after we euthanized Percy. We are doing better here, though. I must admit, I didn't eat really well the first few day - because of that I hit my 10% at WW. But after that, I started eating, well, overeating, so I'm up a bit. Not too horribly. Mainly because I just stopped caring I guess. I stopped planning the rest of my day, I stopped exercising, and stopped even caring what I was eating. We still ate what I had planned for dinner, but that was pretty much it. It's a good thing that with my WW-friendly pantry there's only so much trouble one can get into.
For this week's plan, it was a bit harder. We're a bit lower on money- between the costs for Percy and then our insurance is due, so I'm making more basic stuff. If you what recipes, let me know, but I've given the basic gist of each recipe (the Cooking Light one can be found at their website and I think I've posted it here before too and the manicotti is a cheese one). I'm still figuring out the points on some of these these since it all depends on what I use brand-wise and the grocery store was out of some things when I went today. *sigh*
For over 300 more menu ideas visit: I'm an Organizing Junkie
Menu Plan for the Week:
Monday: Grilled Chicken with Sriracha Glaze 7 pts (Cooking Light recipe - I had the glaze already in the fridge ready to go and the chicken in the freezer from the last sale) I'm serving it with steamed rice and sauteed veggies.
Tuesday: Crispy Baked Chicken (cornflake crusted oven baked chicken) with oven fries, and salad
Wednesday: Manicotti with salad, fruit and bread
Thursday: Hamburger Ole (ground beef, boxed mac & cheese and salsa), peas and Apple slices with honey
Friday: Homemade pizza (11 pts for 2 pcs)
Last week was pretty much as bad as I thought it would be after we euthanized Percy. We are doing better here, though. I must admit, I didn't eat really well the first few day - because of that I hit my 10% at WW. But after that, I started eating, well, overeating, so I'm up a bit. Not too horribly. Mainly because I just stopped caring I guess. I stopped planning the rest of my day, I stopped exercising, and stopped even caring what I was eating. We still ate what I had planned for dinner, but that was pretty much it. It's a good thing that with my WW-friendly pantry there's only so much trouble one can get into.
For this week's plan, it was a bit harder. We're a bit lower on money- between the costs for Percy and then our insurance is due, so I'm making more basic stuff. If you what recipes, let me know, but I've given the basic gist of each recipe (the Cooking Light one can be found at their website and I think I've posted it here before too and the manicotti is a cheese one). I'm still figuring out the points on some of these these since it all depends on what I use brand-wise and the grocery store was out of some things when I went today. *sigh*
For over 300 more menu ideas visit: I'm an Organizing Junkie
Menu Plan for the Week:
Monday: Grilled Chicken with Sriracha Glaze 7 pts (Cooking Light recipe - I had the glaze already in the fridge ready to go and the chicken in the freezer from the last sale) I'm serving it with steamed rice and sauteed veggies.
Tuesday: Crispy Baked Chicken (cornflake crusted oven baked chicken) with oven fries, and salad
Wednesday: Manicotti with salad, fruit and bread
Thursday: Hamburger Ole (ground beef, boxed mac & cheese and salsa), peas and Apple slices with honey
Friday: Homemade pizza (11 pts for 2 pcs)
Monday, October 27, 2008
Menu Plan Monday
So, I'm taking the easy way out once more for Menu Plan Monday. I'm going to use the $50 Menu from the Fall 08 Clean Eating Magazine. I had good luck with the last one, and things aren't going to go so well this week - I'm going to make it easy on myself.
You see, we're going to have to euthanize Percy on Tuesday- I have to make the call in a few minutes to make the appointment. He's not the pug in my picture. He's the first pug that I've owned as an adult though (I grew up with one, Rupert), and he just turned 15 recently. His liver is failing and we're at the point where we really can't do much else and I don't want to get to the point where he's being supported by IV's and such. He's gotten to the point where he's not eating much, and I'm already cooking for him, trying different things to get him to eat. His gums are starting to turn yellow (jaundice) and as someone who has liver problems of her own, I don't want him to suffer a lot of pain because he's one stoic little guy. I got him while hubby and I were still dating, and he really took to hubby and he's really hubby's dog. Hubby hasn't owned a pet before, so this is really hard for him. :(
I will be doing pizza for dinner on Fri - I just haven't figured out what kind - it'll depend on what we feel like by that time. I also must admit I haven't felt like typing up the recipes yet either, not sure when I will. Sorry. :( I will try to get it done before next week.
If you want the shopping list, it can be found at www.cleaneatingmag.com And the actual magazine is still on the stands. I couldn't find tostadas in the local grocery store - I'll check in a few stores while I'm in Richmond today - maybe even some of the hispanic ones but it'll depend on how many I feel like visiting. I may just bake some corn tortillas instead. If you want more menu ideas visit I'm an Orgainizing Jukie: http://orgjunkie.com/2008/10/menu-plan-monday-oct-27th.html
Black Bean Tostadas 6 pts
Veggie, Rice & Cheese Supreme 5 pts
Sesame-Mango Chicken with Brown Rice 8 pts
Turkey Ragout with Garlic Bread 8 pts
Thai-Style Tofu with Noodles 7 pts
Pizza
You see, we're going to have to euthanize Percy on Tuesday- I have to make the call in a few minutes to make the appointment. He's not the pug in my picture. He's the first pug that I've owned as an adult though (I grew up with one, Rupert), and he just turned 15 recently. His liver is failing and we're at the point where we really can't do much else and I don't want to get to the point where he's being supported by IV's and such. He's gotten to the point where he's not eating much, and I'm already cooking for him, trying different things to get him to eat. His gums are starting to turn yellow (jaundice) and as someone who has liver problems of her own, I don't want him to suffer a lot of pain because he's one stoic little guy. I got him while hubby and I were still dating, and he really took to hubby and he's really hubby's dog. Hubby hasn't owned a pet before, so this is really hard for him. :(
I will be doing pizza for dinner on Fri - I just haven't figured out what kind - it'll depend on what we feel like by that time. I also must admit I haven't felt like typing up the recipes yet either, not sure when I will. Sorry. :( I will try to get it done before next week.
If you want the shopping list, it can be found at www.cleaneatingmag.com And the actual magazine is still on the stands. I couldn't find tostadas in the local grocery store - I'll check in a few stores while I'm in Richmond today - maybe even some of the hispanic ones but it'll depend on how many I feel like visiting. I may just bake some corn tortillas instead. If you want more menu ideas visit I'm an Orgainizing Jukie: http://orgjunkie.com/2008/10/menu-plan-monday-oct-27th.html
Black Bean Tostadas 6 pts
Veggie, Rice & Cheese Supreme 5 pts
Sesame-Mango Chicken with Brown Rice 8 pts
Turkey Ragout with Garlic Bread 8 pts
Thai-Style Tofu with Noodles 7 pts
Pizza
Monday, October 20, 2008
Menu Plan Monday
Well, Percy still isn't eating very well. I'm off to the store in a bit to buy some chicken breasts to see if he'll like them better than the ground turkey - but I have a feeling it won't make much difference. Miko on the other hand, whenever anyone makes a move towards the kitchen thinks she needs to get fed again. I told hubby I'm about ready to re-start her back on commercial food just because she's become a pain-in-the-butt. And this is from the dog that when we got her - the owner told us that she only eats Purina One Lamb and Rice, and she did. She wouldn't eat if I gave her something else, and if I mixed it with something else, she picked it out! It took forever to transition her over to what I fed Percy. And now she's a normal food-obsessed pug. I almost wish she was back to being picky. Course now Percy is being picky and I wish he wasn't. :( I was sitting on the floor last night hand-feeding him bits of apple and carrot so that he was at least eating something. I'll pick up some more fruits and vegetables today since they are his favorites too - and hope that he'll continue to at least eat little bits of them. So far he at least seems mostly happy, but still, it's troublesome and the thoughts of what might come next aren't far from my mind. :(
The weekend meals progressed just a bit differently that what I posted - but not really that much differently. We ate blue crabs at FiL's on Sat, and came home with a few of them leftover. So instead of Manhattan Clam Chowder I used mostly the same recipe and subbed the crabs (removed the top shell and broke them in half and threw them in at the end where you add the clams) for the clams and added Old Bay (actually Crab Seasoning - Old Bay and Flake Salt) to the broth. I did add a bit more water too since the crabs would need it. Nummy! We also didn't go to MiL's yesterday, so we had the soup for lunch and I made the Eggplant/Parmesan Bread and salad for dinner. I also didn't make the salad dressing, just used Kraft salad dressing that I had instead. It was all yummy. It was cold enough yesterday for us to turn on the heat for the first time, so the whole day's menu ended up being perfect. :)
Here's the dinner menu for next week, and the recipes are below. I haven't tried any of these recipes yet. For more recipe ideas, visit: I'm an Organizing Junkie. She is now consistently over 300 participants! I'm always finding new ideas from people there!
Monday: Baja-Style Fish Tacos 7 pts
Tues: Spicy Turkey Burgers with Tzatziki (pita bread and cherry tomatoes) 5 pts
Wed: Rigatoni Bologonese 6 pts
Thurs: Tuna Steaks with Creamy Mustard Sauce (1/2 c cooked egg noodles, 1 c steamed broccoli florets) 7 pts [A note on this recipe - it's made for leftovers to make another recipe and serves 2 - so if you're serving more read the recipe]
Fri: Spankopizza 10 pts for 2 pcs
Baja-Style Fish Tacos
main meals
POINTS® Value: 7
Servings: 4
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
2 sprays cooking spray
1/2 cup yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound snapper fillets, red-variety, cut into 2-inch pieces
8 medium corn tortillas, buy a few extra in case some break
1 heads romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips
5 medium radishes, red-variety, thinly sliced
2 medium scallions, thinly sliced
10 medium cherry tomatoes, quartered
1/4 cup shredded red cabbage
3/4 cup low-fat plain yogurt
2 tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 tbsp cilantro, fresh sprigs, for garnish
Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.
Spicy Turkey Burgers with Tzatziki
Makes 2 Servings
From WW Dining for Two
Tzatziki is a Greek yogurt sauce that gained popularity in the seventies when served with the gyro sandwich – a pita filled with slices of flavorful grilled lamb, topped with tomato, grilled onion, and a dollop of tzatziki. It is a perfect low-fat, yet creamy, foil to these zesty burgers. You might like to serve the burgers with toasted pita bread. (1 pita per serving will up the POINTS value by 2) and cherry tomatoes.
1/2 lb lean ground turkey breast
1 small zucchini, coarsely shredded
1 Tbsp finely grated onion
1 Tbsp finely chopped fresh cilantro
1/2 small jalapeno pepper, seeded and minced (wear gloves to prevent irritation)
1 tsp olive or vegetable oil
1/2 cup plain low-fat yogurt
1/3 cup finely diced or sliced seeded peeled cucumber
1 small garlic clove, minced
1/2 tsp grated lime zest
1 1/2 tsp fresh lime juice
To make the burgers, combine the turkey, zucchini, onion, cilantro, and jalapeno pepper in a bowl until well mixed. Shape into 4 patties.
Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden and cooked through, about 12 minutes, turning the burgers halfway and adding the remaining 1/2 teaspoon oil to the pan after turning them.
Meanwhile, to make the tzaziki sauce, stir together the yogurt, cucumber, garlic, lime zest, and juice in a small bowl. Serve with the burgers.
Per serving (2 burgers and generous 1/3 cup sauce): 199 cal, 4 g fat, 1 g sat fat, 0 g Trans fat, 79 mg chol, 96 mg sod, 8 g carb, 1 g fib, 31 g prot, 142 mg calc. POINTS 4
Rigatoni Bolognese
Serves 4
From WW Best Eats
2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
1/2 pound lean ground beef (7% fat or less)
28 oz can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or reduced-sodium beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Black pepper, to taste
2 cups rigatoni
1/4 cup grated Parmesan cheese
To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt and pepper. Cook, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary sprig and bay leaf.
Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss to combine. Sprinkle with the cheese just before serving.
Per serving (1 1/2 cups): 315 cal, 7g fat, 3 g sat fat, 0 g trans fat, 35 mg chol, 543 mg sod, 43 g carb, 6 g fib, 21 g prot, 136 mg calc. POINTS 6
GOOD IDEA: Make a double or triple batch of sauce and freeze it up to 3 months. In a pinch, it can go straight from freezer to stove top or microwave, but if you have the time, a preferable method is to thaw it overnight in the refrigerator.
Tuna Steaks with Creamy Mustard Sauce
Makes 2 Servings (Plus 2 leftover Tuna Steaks)
From WW Dining for Two
Pan-searing nicely chars the outside of the tuna steaks, which we cook rare to medium-rare with a little red still in the center. If you prefer your tuna well done, simply increase the cooking time. Serve each portion with 1/2 cup of hot cooked egg noodles (and up the POINTS value by 2) and a cup of steamed broccoli florets.
1 tsp Worcestershire sauce
1 tsp whole-grain Dijon mustard
1/4 tsp salt
4 (5-oz) yellowfin tuna steaks, 3/4-inch thick
2 tsp olive oil
3 scallions, sliced
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 tsp cornstarch
3 Tbsp fat-free half-and-half
3 Tbsp brandy (optional)
Combine the Worcestershire sauce, mustard, and salt in the bottom of a shallow dish. Add the tuna, turning to coat both sides; let stand 5 minutes to marinate.
Heat 1 tsp of the oil in a large nonstick skillet over medium heat. Add tuna and cook until golden on the outside but still a little red in the center, 2-3 minutes on each side. Transfer 2 of the tuna steaks to a plate to cool, then cover and refrigerate for up to 2 days for later use. Transfer the 2 remaining tuna steaks to 2 serving plates; cover lightly with a foil tent and keep warm.
Heat the remaining 1 teaspoon oil in the same skillet. Add the scallions and garlic; cook, stirring constantly and fragrant, about 1minute. Add the broth and bring to a boil. Reduce the heat and simmer, uncovered, until the mixture is reduced by about one-third, about 2 minutes.
Dissolve the cornstarch in the half-and-half in a small bowl. Stir into the broth mixture in the skillet. Cook, stirring constantly, until the sauce simmers and thickens. Remove the foil from the 2 reserved tuna steaks; pour the sauce over the tuna.
Heat the brandy (if using) in a very small saucepan (do not boil); ignite and pour over the tuna.
Per serving (1 tuna steak and 3 Tbsp sauce): 218 cal, 6 g fat, 1 g sat fat, 0 g trans fat, 78 mg chol, 450mg sod, 5g carb, 1g fib, 31g prot, 104 mg calc. POINTS 5
Spanakopizza
Makes 6 Servings
From WW Pizza, Pizza
This delicious stuffed pizza has a filling similar to that in the classic Greek spinach pie, spanakopita. If you prefer, use an 8 oz bag of fresh spinach instead of frozen. For milder flavor, substitute, 1/3 cup reduced-fat mild goat cheese or 3 oz light cream cheese (Neufchatel) for the feta cheese.
2 tsp canola oil
1 onion, chopped
10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
1/3 cup reduced-fat feta cheese, crumbled
1/4 cup chopped fresh dill
4 scallions, thinly sliced
1/2 tsp freshly ground pepper
1/2 recipe (about 1 pound) Basic pizza dough – whole wheat variation, at room temperature
Arrange one rack on the bottom rung of the oven. Preheat the oven to 450F.
Heat a large nonstick skillet over medium-high heat. Swirl the oil, then add the onion. Cook, stirring frequently, until the onion is tender, about 6 minutes. If the onion seems too dry, add 1/4 cup water and cook, stirring frequently, until the water has evaporated, about 3 minutes. Stir in the spinach and cook, stirring frequently, until the flavors are blended, about 3 minutes. Transfer the onion mixture to a large bowl. Stir in the ricotta cheese, feta cheese, dill, scallions, and pepper until well blended.
Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut the dough into 2 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 12-inch circle.
Spoon the spinach mixture on the dough, spreading the mixture on the dough, spreading the mixture to 1 inch from the edge. Brush the edge with water. Place the second circle of dough on top and crimp the edges to seal. Cut 4 (2 inch) slashes on top. Bake on the bottom rack of the oven until the filling is hot and the crust in golden, about 25 minutes.
Per serving (1/6 of pie): 250 Cal, 4 g fat, 1 g sat fat, 7 mg chol, 154mg sod, 41g carb, 4 g fib, 13 g prot, 175 mg calc POINTS 5
Basic Pizza Dough
Makes 2 (12 inch) pizza crusts (6 servings each)
From Weight Watchers Pizza,Pizza: 150 deliciously dazzling ways to make everyone's favorite pie
This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator over night or on the counter for 1 1/2 hours. Unlike other bread dough, pizza dough only needs to rise only once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like you can let the dough rest in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch bread dough when it's at room temperature.
1 1/2 cups warm water (105-115 F)
1 teaspoon sugar
1 pkg active dry yeast (2 1/2 tsp)
1 Tbsp olive oil
4 1/4 cup all purpose flour
1 1/2 tsp salt
Combine the water and sugar in a 2-cup measuring just. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
Combine the flour and salt in a food processor. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly flour surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close [I have better luck with a bit of oil in the bag instead of flour- about a tsp and spread around the bag] freezer bags at this point or use as directed in the recipe.
Per serving (1/12 of dough): 174 cal, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 34 g carb, 1 g fib, 5 g prot, 7 mg calc, POINTS: 3
TIP: if mixing by hand: To make bread by hand, combine the water, sugar and yeast in a large bowl; set aside until foamy. Stir in the oil, flour and salt until the dough starts to gather around the spoon. Turn the dough on to a lightly floured surface; knead until the dough is smooth and elastic, about 10 minutes.
Variations:
Cornmeal Pizza Dough: Pizzas with a Mexican influence are terrific made on a cornmeal crust. Substitute 1 cup cornmeal for 1 cup of the all-purpose flour.
Per serving: (1/12 of the dough): 178 cal, 2 g fat, 0 g sat fat, 0 mg chol. 292 mg sod, 35 g carb, 2 g fib, 5 g prot, 5 mg calc, POINTS: 3
Semolina Pizza Dough: Using part semolina flour makes a crispier-crusted pizza. If you can't find semolina flour, use farina cereal. Substitute 1 1/2 cups semolina flour for 1 1/2 cups of the all-purpose flour.
Per serving (1/12 of the dough): 192 calories, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 38 g carb, 2 g fib, 6 g prot, 8 mg calc, POINTS 4
Whole Wheat Pizza Dough: Whole-wheat flour makes a higher-fiber, more nutritious crust. Substitute 1 1/4 cups whole-wheat flour for 1 1/4 cups of the all-purpose flour.
Per serving (1/12 of the dough): 177 cal, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 34 g carb, 3 g fib, 6 g pro, 5 mg calc, POINTS 3
The weekend meals progressed just a bit differently that what I posted - but not really that much differently. We ate blue crabs at FiL's on Sat, and came home with a few of them leftover. So instead of Manhattan Clam Chowder I used mostly the same recipe and subbed the crabs (removed the top shell and broke them in half and threw them in at the end where you add the clams) for the clams and added Old Bay (actually Crab Seasoning - Old Bay and Flake Salt) to the broth. I did add a bit more water too since the crabs would need it. Nummy! We also didn't go to MiL's yesterday, so we had the soup for lunch and I made the Eggplant/Parmesan Bread and salad for dinner. I also didn't make the salad dressing, just used Kraft salad dressing that I had instead. It was all yummy. It was cold enough yesterday for us to turn on the heat for the first time, so the whole day's menu ended up being perfect. :)
Here's the dinner menu for next week, and the recipes are below. I haven't tried any of these recipes yet. For more recipe ideas, visit: I'm an Organizing Junkie. She is now consistently over 300 participants! I'm always finding new ideas from people there!
Monday: Baja-Style Fish Tacos 7 pts
Tues: Spicy Turkey Burgers with Tzatziki (pita bread and cherry tomatoes) 5 pts
Wed: Rigatoni Bologonese 6 pts
Thurs: Tuna Steaks with Creamy Mustard Sauce (1/2 c cooked egg noodles, 1 c steamed broccoli florets) 7 pts [A note on this recipe - it's made for leftovers to make another recipe and serves 2 - so if you're serving more read the recipe]
Fri: Spankopizza 10 pts for 2 pcs
Baja-Style Fish Tacos
main meals
POINTS® Value: 7
Servings: 4
This casual street food is everywhere in Baja, Mexico. The fish is usually deep-fried, but we oven-fried it for a healthier crunch.
2 sprays cooking spray
1/2 cup yellow masa corn flour
1 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 pound snapper fillets, red-variety, cut into 2-inch pieces
8 medium corn tortillas, buy a few extra in case some break
1 heads romaine lettuce, outer leaves removed and remaining leaves sliced into 1/4-inch strips
5 medium radishes, red-variety, thinly sliced
2 medium scallions, thinly sliced
10 medium cherry tomatoes, quartered
1/4 cup shredded red cabbage
3/4 cup low-fat plain yogurt
2 tbsp fresh lime juice
1 tsp canned chipotle peppers, in adobo sauce, finely chopped
2 tbsp cilantro, fresh sprigs, for garnish
Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking spray (helps to make fish crispy).
Place corn flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl; mix to combine. Add snapper to corn flour mixture and toss to coat
Place seasoned fish on prepared baking sheet and lightly coat tops of fish with cooking spray. Broil until crispy, about 3 to 4 minutes per side.
Meanwhile, wrap tortillas in aluminum foil and place in oven to warm; place on rack furthest from heat source.
To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.
To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.
To assemble, place a tortilla on a plate. Top with 2 to 3 pieces of fish, 1/2 cup of salad and 2 tablespoons of sauce; roll up and repeat with remaining ingredients. Yields 2 filled tortillas per serving.
Spicy Turkey Burgers with Tzatziki
Makes 2 Servings
From WW Dining for Two
Tzatziki is a Greek yogurt sauce that gained popularity in the seventies when served with the gyro sandwich – a pita filled with slices of flavorful grilled lamb, topped with tomato, grilled onion, and a dollop of tzatziki. It is a perfect low-fat, yet creamy, foil to these zesty burgers. You might like to serve the burgers with toasted pita bread. (1 pita per serving will up the POINTS value by 2) and cherry tomatoes.
1/2 lb lean ground turkey breast
1 small zucchini, coarsely shredded
1 Tbsp finely grated onion
1 Tbsp finely chopped fresh cilantro
1/2 small jalapeno pepper, seeded and minced (wear gloves to prevent irritation)
1 tsp olive or vegetable oil
1/2 cup plain low-fat yogurt
1/3 cup finely diced or sliced seeded peeled cucumber
1 small garlic clove, minced
1/2 tsp grated lime zest
1 1/2 tsp fresh lime juice
To make the burgers, combine the turkey, zucchini, onion, cilantro, and jalapeno pepper in a bowl until well mixed. Shape into 4 patties.
Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until golden and cooked through, about 12 minutes, turning the burgers halfway and adding the remaining 1/2 teaspoon oil to the pan after turning them.
Meanwhile, to make the tzaziki sauce, stir together the yogurt, cucumber, garlic, lime zest, and juice in a small bowl. Serve with the burgers.
Per serving (2 burgers and generous 1/3 cup sauce): 199 cal, 4 g fat, 1 g sat fat, 0 g Trans fat, 79 mg chol, 96 mg sod, 8 g carb, 1 g fib, 31 g prot, 142 mg calc. POINTS 4
Rigatoni Bolognese
Serves 4
From WW Best Eats
2 tsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1 garlic clove, minced
1/2 pound lean ground beef (7% fat or less)
28 oz can diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup dry red wine or reduced-sodium beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
Black pepper, to taste
2 cups rigatoni
1/4 cup grated Parmesan cheese
To make the sauce, heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the beef and cook until browned, about 5 minutes, breaking it apart with a wooden spoon. Stir in the tomatoes, parsley, wine, rosemary, bay leaf, salt and pepper. Cook, stirring occasionally, until thickened, about 45 minutes. Discard the rosemary sprig and bay leaf.
Meanwhile, cook the rigatoni according to package directions, omitting the salt if desired. Drain and transfer to a large bowl; add the sauce and toss to combine. Sprinkle with the cheese just before serving.
Per serving (1 1/2 cups): 315 cal, 7g fat, 3 g sat fat, 0 g trans fat, 35 mg chol, 543 mg sod, 43 g carb, 6 g fib, 21 g prot, 136 mg calc. POINTS 6
GOOD IDEA: Make a double or triple batch of sauce and freeze it up to 3 months. In a pinch, it can go straight from freezer to stove top or microwave, but if you have the time, a preferable method is to thaw it overnight in the refrigerator.
Tuna Steaks with Creamy Mustard Sauce
Makes 2 Servings (Plus 2 leftover Tuna Steaks)
From WW Dining for Two
Pan-searing nicely chars the outside of the tuna steaks, which we cook rare to medium-rare with a little red still in the center. If you prefer your tuna well done, simply increase the cooking time. Serve each portion with 1/2 cup of hot cooked egg noodles (and up the POINTS value by 2) and a cup of steamed broccoli florets.
1 tsp Worcestershire sauce
1 tsp whole-grain Dijon mustard
1/4 tsp salt
4 (5-oz) yellowfin tuna steaks, 3/4-inch thick
2 tsp olive oil
3 scallions, sliced
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 tsp cornstarch
3 Tbsp fat-free half-and-half
3 Tbsp brandy (optional)
Combine the Worcestershire sauce, mustard, and salt in the bottom of a shallow dish. Add the tuna, turning to coat both sides; let stand 5 minutes to marinate.
Heat 1 tsp of the oil in a large nonstick skillet over medium heat. Add tuna and cook until golden on the outside but still a little red in the center, 2-3 minutes on each side. Transfer 2 of the tuna steaks to a plate to cool, then cover and refrigerate for up to 2 days for later use. Transfer the 2 remaining tuna steaks to 2 serving plates; cover lightly with a foil tent and keep warm.
Heat the remaining 1 teaspoon oil in the same skillet. Add the scallions and garlic; cook, stirring constantly and fragrant, about 1minute. Add the broth and bring to a boil. Reduce the heat and simmer, uncovered, until the mixture is reduced by about one-third, about 2 minutes.
Dissolve the cornstarch in the half-and-half in a small bowl. Stir into the broth mixture in the skillet. Cook, stirring constantly, until the sauce simmers and thickens. Remove the foil from the 2 reserved tuna steaks; pour the sauce over the tuna.
Heat the brandy (if using) in a very small saucepan (do not boil); ignite and pour over the tuna.
Per serving (1 tuna steak and 3 Tbsp sauce): 218 cal, 6 g fat, 1 g sat fat, 0 g trans fat, 78 mg chol, 450mg sod, 5g carb, 1g fib, 31g prot, 104 mg calc. POINTS 5
Spanakopizza
Makes 6 Servings
From WW Pizza, Pizza
This delicious stuffed pizza has a filling similar to that in the classic Greek spinach pie, spanakopita. If you prefer, use an 8 oz bag of fresh spinach instead of frozen. For milder flavor, substitute, 1/3 cup reduced-fat mild goat cheese or 3 oz light cream cheese (Neufchatel) for the feta cheese.
2 tsp canola oil
1 onion, chopped
10 oz package frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
1/3 cup reduced-fat feta cheese, crumbled
1/4 cup chopped fresh dill
4 scallions, thinly sliced
1/2 tsp freshly ground pepper
1/2 recipe (about 1 pound) Basic pizza dough – whole wheat variation, at room temperature
Arrange one rack on the bottom rung of the oven. Preheat the oven to 450F.
Heat a large nonstick skillet over medium-high heat. Swirl the oil, then add the onion. Cook, stirring frequently, until the onion is tender, about 6 minutes. If the onion seems too dry, add 1/4 cup water and cook, stirring frequently, until the water has evaporated, about 3 minutes. Stir in the spinach and cook, stirring frequently, until the flavors are blended, about 3 minutes. Transfer the onion mixture to a large bowl. Stir in the ricotta cheese, feta cheese, dill, scallions, and pepper until well blended.
Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut the dough into 2 pieces. Knead each piece lightly, then with a lightly floured rolling pin, roll each into a 12-inch circle.
Spoon the spinach mixture on the dough, spreading the mixture on the dough, spreading the mixture to 1 inch from the edge. Brush the edge with water. Place the second circle of dough on top and crimp the edges to seal. Cut 4 (2 inch) slashes on top. Bake on the bottom rack of the oven until the filling is hot and the crust in golden, about 25 minutes.
Per serving (1/6 of pie): 250 Cal, 4 g fat, 1 g sat fat, 7 mg chol, 154mg sod, 41g carb, 4 g fib, 13 g prot, 175 mg calc POINTS 5
Basic Pizza Dough
Makes 2 (12 inch) pizza crusts (6 servings each)
From Weight Watchers Pizza,Pizza: 150 deliciously dazzling ways to make everyone's favorite pie
This dough makes enough for two pizzas, so you can freeze half the dough for another day. If you freeze it, thaw it in the refrigerator over night or on the counter for 1 1/2 hours. Unlike other bread dough, pizza dough only needs to rise only once. After rising, simply punch it down, then let it rest for 15 minutes before rolling or stretching to the desired shape. If you like you can let the dough rest in a floured zip-close freezer bag in the refrigerator overnight. You'll find it easiest to roll out or stretch bread dough when it's at room temperature.
1 1/2 cups warm water (105-115 F)
1 teaspoon sugar
1 pkg active dry yeast (2 1/2 tsp)
1 Tbsp olive oil
4 1/4 cup all purpose flour
1 1/2 tsp salt
Combine the water and sugar in a 2-cup measuring just. Sprinkle in the yeast and let stand until foamy, about 5 minutes. Stir in the oil.
Combine the flour and salt in a food processor. With the machine running, scrape the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. If necessary, turn the dough onto a lightly flour surface and knead briefly until smooth and elastic.
Spray a large bowl with nonstick spray; put the dough in the bowl. Cover the bowl lightly with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour.
Punch down the dough, then cut in half. Refrigerate or freeze in floured zip-close [I have better luck with a bit of oil in the bag instead of flour- about a tsp and spread around the bag] freezer bags at this point or use as directed in the recipe.
Per serving (1/12 of dough): 174 cal, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 34 g carb, 1 g fib, 5 g prot, 7 mg calc, POINTS: 3
TIP: if mixing by hand: To make bread by hand, combine the water, sugar and yeast in a large bowl; set aside until foamy. Stir in the oil, flour and salt until the dough starts to gather around the spoon. Turn the dough on to a lightly floured surface; knead until the dough is smooth and elastic, about 10 minutes.
Variations:
Cornmeal Pizza Dough: Pizzas with a Mexican influence are terrific made on a cornmeal crust. Substitute 1 cup cornmeal for 1 cup of the all-purpose flour.
Per serving: (1/12 of the dough): 178 cal, 2 g fat, 0 g sat fat, 0 mg chol. 292 mg sod, 35 g carb, 2 g fib, 5 g prot, 5 mg calc, POINTS: 3
Semolina Pizza Dough: Using part semolina flour makes a crispier-crusted pizza. If you can't find semolina flour, use farina cereal. Substitute 1 1/2 cups semolina flour for 1 1/2 cups of the all-purpose flour.
Per serving (1/12 of the dough): 192 calories, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 38 g carb, 2 g fib, 6 g prot, 8 mg calc, POINTS 4
Whole Wheat Pizza Dough: Whole-wheat flour makes a higher-fiber, more nutritious crust. Substitute 1 1/4 cups whole-wheat flour for 1 1/4 cups of the all-purpose flour.
Per serving (1/12 of the dough): 177 cal, 2 g fat, 0 g sat fat, 0 mg chol, 292 mg sod, 34 g carb, 3 g fib, 6 g pro, 5 mg calc, POINTS 3
Saturday, October 18, 2008
Just a bit of Menu Planning
So I've planned the menu for this week - but I haven't gotten all the recipes typed up yet - I'll get it done by Monday for Menu Plan Monday. I do have this weekends done though. We've eaten the Hashbrown Egg Stacks and the Tortellini Soup already. YUM! It's nice to have something else to add to the breakfast rotation besides pancakes (which are tasty but pointy). The only problem was that my POG (plain ole grocery) didn't have hash brown patties. I had to buy regular shredded hash browns - but it worked out fine. I just cooked them in the skillet with Pam and then divided them into 4 wedges. I'll post the recipes for this weekend below this post since that's all I've got ready.
Saturday
B: Bacon, Egg and Hash Brown Stacks (4 pt)
L:Tortellini in Garlic Broth with White Beans and Greens (6 pts)
D: FiL's
Sunday
B:
L:Eggplant Parmigiana (Classic Caesar Salad & Parmesan Pull-Apart Bread) 9 pts
D:Manhattan Clam Chowder (1/4 c oyster crackers) 6 pts
Monday
Baja-Style Fish Tacos 7 pts
Tues
Spicy Turkey Burgers with Tzatziki (pita bread and cherry tomatoes) 5 pts
Wed
Rigatoni Bologonese 6 pts
Thurs
Tuna Steaks with Creamy Mustard Sauce (1/2 c cooked egg noodles, 1 c steamed broccoli florets) 7 pts
Fri
Spankopizza 10 pts for 2 pcs
Bacon, Egg and Hash Brown Stacks
POINTS® Value: 4
Servings: 4
This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.
2 sprays cooking spray
4 frozen hash brown potato patty, prepared without fat
2 large eggs
3 large egg whites
3 oz Canadian-style bacon, finely chopped
1 tbsp scallions, minced, green part only
1/8 tsp hot pepper sauce, optional
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes: Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect POINTS values).
Tortellini in Garlic Broth with White Beans and Greens
Makes 4 Servings
We cook the tortellini separately and add it at the end to keep the broth from getting too starchy. Whether you use fresh or frozen tortellini be sure to watch the time so it doesn't overcook.
3 cups fresh or frozen cheese tortellini
3 1/2 cups vegetable or chicken both
4 garlic cloves, minced
1 tsp dried sage or rosemary leaves, crumbled
2 cups coarsely chopped or cleaned spinach or other greens
16 oz can small white or navy beans, rinsed and drained
4 sun-dried tomatoes, minced
1/4 cup grated Parmesan cheese
Cook the tortellini according to package directions, until just tender (do not overcook).
Meanwhile, in a large saucepan, bring the broth, garlic, sage, and 1 cup water to a boil. Stir in the spinach, beans and tomatoes. Reduce the heat and simmer until the spinach and tomatoes are tender, about 5 minutes. Stir in the tortellini; simmer about 1 minute longer. Sprinkle with the cheese and serve.
Per serving: 351 cal, 4 g fat, 2 g sat fat, 26 mg chol, 967 mg sod, 48 g carb, 6 g fib, 18g prot, 274 mg calc. POINTS 6
Shopping Flash: It pays to invest in good Parmesan cheese, such as Parmigiano-Reggiano, because a little goes a long way in the flavor department. Buy a small wedge, cut into smaller wedges, and keep them wrapped in plastic, then in foil, in the refrigerator or freezer. (It's a dry cheese, so it doesn't spoil as fast as other cheeses, and freezing won't compromise it's texture.) Bring it to room temperature, then grate what you need by hand or in a food processor.
From: WW Cook it Quick!
Eggplant Parmigiana
POINTS® Value: 3
Servings: 4
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.
1 spray cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Classic Caesar Salad
POINTS® Value: 2
Servings: 2
If you thought this salad was off limits because it's loaded with fat, think again: Our slimmed down version goes easy on the oil and cheese so you can keep this dish on the menu.
1/4 cup fresh lemon juice
2 tbsp water
2 tbsp grated Parmesan cheese
2 medium garlic cloves, sliced
1 tsp olive oil
1 tbsp red wine vinegar
2 average anchovies canned in oil, drained, finely chopped or mashed with a fork
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
4 cups romaine lettuce, chopped, rinsed well and patted dry
Combine all ingredients, except lettuce, in a blender or food processor; purée until blended. (Note: Omit the anchovies if you do not like their flavor.)
Place lettuce leaves in a large bowl and toss with dressing until well coated. Yields about 2 cups per serving.
Parmesan Pull-Apart Bread
From WW Winning Points Wk 7 Card
Makes 10 Servings : 132 Calories, 8 g fat, 0.4g fiber 3 pts (from card - calculated with WW recipe builder it's 4 pts but I think that Pillsbury has changed their biscuits since the recipe came out too. I was able to find a generic brand of biscuits that are 9.5 oz per can but Pillsbury are now 12-16 oz for their flaky ones.) I like to use FF Italian dressing instead of margarine sometimes - drops Points by 1.
I sometimes add Mrs. Dash Tomato-Basil or or Penzy's Sandwich Sprinkle or Italian Seasoning if I want extra flavor.
3 Tbsp margarine, melted, divided
1/2 cup grated Parmesan cheese
One 10-oz package refrigerated buttermilk flaky biscuits (10 biscuits)
Preheat oven to 350 F. Brush 1 tsp of the margarine over the bottom and sides of a 7 1/2 X 3 1/2 X 2 1/4-inch nonstick loaf pan.
Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese.
In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan; serve bread warm.
Manhattan Clam Chowder
From WW Dining for Two
Serves 2
If this soup is a favorite of yours, keep these few everyday ingredients in your pantry or freezer. You'll be ready to whip it up at a moment's notice. Irish-style bacon, made from pork loin, is very lean and full of flavor. If you can't find it, use Canadian bacon. For a no-meat chowder, try adding a 1-inch square piece of Parmesan cheese to the simmering soup to give it depth of flavor. If you like, serve with a few oyster crackers - 1/4 cup will increase the POINTS value by 1.
1 small onion, chopped
1 (1 oz) slice lean Irish-style bacon, cut into 1/4 inch pieces
1 carrot, diced
14 1/2 oz can sliced stewed tomatoes
1 cup bottled clam juice or fish broth
1 medium (6 oz) baking potato, scrubbed and diced
1 bay leaf
1/2 (9 oz) pkg frozen cut green beans
1/8 tsp freshly ground black pepper
10 oz can whole baby clams in juice
1 tsp finely chopped fresh thyme or 1/4 tsp dried
Spray a medium nonstick saucepan with nonstick spray and set over medium heat. Add the onion, bacon, and carrot and cook, stirring occasionally, until golden, about 8 minutes.
Add the tomatoes, clam juice, potato, and bay leaf; bring to boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
Add the green beans and pepper; return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 3 minutes. Add the clams and their juice and cook until just heated through, about 2 minutes. Discard the bay leaf and stir in the thyme.
Per serving (generous 2 cups): 302 calories, 3 g Fat, 1 g Sat fat, 0 g Trans fat, 56 mg chol, 1201 mg sod, 45 g carb, 7g fib, 25g prot, 185mg calc. POINTS 5
TIP: You an easily double this recipe and refrigerate or freeze half in two (2-cup) containers ready to tote for lunch for another day.
Saturday
B: Bacon, Egg and Hash Brown Stacks (4 pt)
L:Tortellini in Garlic Broth with White Beans and Greens (6 pts)
D: FiL's
Sunday
B:
L:Eggplant Parmigiana (Classic Caesar Salad & Parmesan Pull-Apart Bread) 9 pts
D:Manhattan Clam Chowder (1/4 c oyster crackers) 6 pts
Monday
Baja-Style Fish Tacos 7 pts
Tues
Spicy Turkey Burgers with Tzatziki (pita bread and cherry tomatoes) 5 pts
Wed
Rigatoni Bologonese 6 pts
Thurs
Tuna Steaks with Creamy Mustard Sauce (1/2 c cooked egg noodles, 1 c steamed broccoli florets) 7 pts
Fri
Spankopizza 10 pts for 2 pcs
Bacon, Egg and Hash Brown Stacks
POINTS® Value: 4
Servings: 4
This is a nice twist on the usual potato and egg breakfast. Leave an extra "stack" in the refrigerator for a quick, microwave-reheatable meal.
2 sprays cooking spray
4 frozen hash brown potato patty, prepared without fat
2 large eggs
3 large egg whites
3 oz Canadian-style bacon, finely chopped
1 tbsp scallions, minced, green part only
1/8 tsp hot pepper sauce, optional
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
8 tsp ketchup, hot and spicy variety (optional)
Coat a large nonstick skillet with cooking spray. Place hash brown patties in skillet; cook over medium heat on first side until golden brown, about 7 to 9 minutes. Flip patties; cook until golden brown on second side, about 5 minutes more.
Meanwhile, coat a second large nonstick skillet with cooking spray; heat over medium-low heat. In a large bowl, beat together eggs, egg whites, bacon, scallion, hot pepper sauce, salt and pepper; pour into prepared skillet and then increase heat to medium. Let eggs partially set and then scramble using a spatula. When eggs are set, but slightly glossy, remove from heat; cover to keep warm until hash browns are finished cooking.
To assemble stacks, place 1 hash brown patty on each of 4 plates. Top each with 1/4 of egg mixture and serve with 2 teaspoons of ketchup. Season to taste with salt and pepper, if desired. Yields 1 stack per serving.
Notes: Finely diced turkey bacon makes a nice alternative to the Canadian bacon in this recipe. Just make sure to cook the bacon before adding it to the eggs (could affect POINTS values).
Tortellini in Garlic Broth with White Beans and Greens
Makes 4 Servings
We cook the tortellini separately and add it at the end to keep the broth from getting too starchy. Whether you use fresh or frozen tortellini be sure to watch the time so it doesn't overcook.
3 cups fresh or frozen cheese tortellini
3 1/2 cups vegetable or chicken both
4 garlic cloves, minced
1 tsp dried sage or rosemary leaves, crumbled
2 cups coarsely chopped or cleaned spinach or other greens
16 oz can small white or navy beans, rinsed and drained
4 sun-dried tomatoes, minced
1/4 cup grated Parmesan cheese
Cook the tortellini according to package directions, until just tender (do not overcook).
Meanwhile, in a large saucepan, bring the broth, garlic, sage, and 1 cup water to a boil. Stir in the spinach, beans and tomatoes. Reduce the heat and simmer until the spinach and tomatoes are tender, about 5 minutes. Stir in the tortellini; simmer about 1 minute longer. Sprinkle with the cheese and serve.
Per serving: 351 cal, 4 g fat, 2 g sat fat, 26 mg chol, 967 mg sod, 48 g carb, 6 g fib, 18g prot, 274 mg calc. POINTS 6
Shopping Flash: It pays to invest in good Parmesan cheese, such as Parmigiano-Reggiano, because a little goes a long way in the flavor department. Buy a small wedge, cut into smaller wedges, and keep them wrapped in plastic, then in foil, in the refrigerator or freezer. (It's a dry cheese, so it doesn't spoil as fast as other cheeses, and freezing won't compromise it's texture.) Bring it to room temperature, then grate what you need by hand or in a food processor.
From: WW Cook it Quick!
Eggplant Parmigiana
POINTS® Value: 3
Servings: 4
We slimmed down this fattening favorite. Baking the eggplant gives the dish a crispy texture without the fat that comes from frying.
1 spray cooking spray
1/3 cup seasoned bread crumbs, Italian-style
1 tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/4 tsp garlic powder
1 medium raw eggplant
2 large egg whites, lightly beaten
1 1/2 cup canned tomato sauce
1/2 cup part-skim mozzarella cheese, shredded
Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve.
Classic Caesar Salad
POINTS® Value: 2
Servings: 2
If you thought this salad was off limits because it's loaded with fat, think again: Our slimmed down version goes easy on the oil and cheese so you can keep this dish on the menu.
1/4 cup fresh lemon juice
2 tbsp water
2 tbsp grated Parmesan cheese
2 medium garlic cloves, sliced
1 tsp olive oil
1 tbsp red wine vinegar
2 average anchovies canned in oil, drained, finely chopped or mashed with a fork
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper, freshly ground
4 cups romaine lettuce, chopped, rinsed well and patted dry
Combine all ingredients, except lettuce, in a blender or food processor; purée until blended. (Note: Omit the anchovies if you do not like their flavor.)
Place lettuce leaves in a large bowl and toss with dressing until well coated. Yields about 2 cups per serving.
Parmesan Pull-Apart Bread
From WW Winning Points Wk 7 Card
Makes 10 Servings : 132 Calories, 8 g fat, 0.4g fiber 3 pts (from card - calculated with WW recipe builder it's 4 pts but I think that Pillsbury has changed their biscuits since the recipe came out too. I was able to find a generic brand of biscuits that are 9.5 oz per can but Pillsbury are now 12-16 oz for their flaky ones.) I like to use FF Italian dressing instead of margarine sometimes - drops Points by 1.
I sometimes add Mrs. Dash Tomato-Basil or or Penzy's Sandwich Sprinkle or Italian Seasoning if I want extra flavor.
3 Tbsp margarine, melted, divided
1/2 cup grated Parmesan cheese
One 10-oz package refrigerated buttermilk flaky biscuits (10 biscuits)
Preheat oven to 350 F. Brush 1 tsp of the margarine over the bottom and sides of a 7 1/2 X 3 1/2 X 2 1/4-inch nonstick loaf pan.
Spoon cheese into small bowl; cut each biscuit into quarters. One at a time, dip each biscuit quarter into remaining margarine, then into cheese, turning to lightly coat all sides and using all of the margarine and cheese.
In prepared loaf pan, layer coated biscuit quarters with edges touching; bake until loaf is browned, 30-35 minutes. Invert loaf pan onto serving platter; let stand in pan for 1 minute. Carefully remove pan; serve bread warm.
Manhattan Clam Chowder
From WW Dining for Two
Serves 2
If this soup is a favorite of yours, keep these few everyday ingredients in your pantry or freezer. You'll be ready to whip it up at a moment's notice. Irish-style bacon, made from pork loin, is very lean and full of flavor. If you can't find it, use Canadian bacon. For a no-meat chowder, try adding a 1-inch square piece of Parmesan cheese to the simmering soup to give it depth of flavor. If you like, serve with a few oyster crackers - 1/4 cup will increase the POINTS value by 1.
1 small onion, chopped
1 (1 oz) slice lean Irish-style bacon, cut into 1/4 inch pieces
1 carrot, diced
14 1/2 oz can sliced stewed tomatoes
1 cup bottled clam juice or fish broth
1 medium (6 oz) baking potato, scrubbed and diced
1 bay leaf
1/2 (9 oz) pkg frozen cut green beans
1/8 tsp freshly ground black pepper
10 oz can whole baby clams in juice
1 tsp finely chopped fresh thyme or 1/4 tsp dried
Spray a medium nonstick saucepan with nonstick spray and set over medium heat. Add the onion, bacon, and carrot and cook, stirring occasionally, until golden, about 8 minutes.
Add the tomatoes, clam juice, potato, and bay leaf; bring to boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 15 minutes.
Add the green beans and pepper; return to a boil. Reduce the heat and simmer, covered, until the beans are tender, about 3 minutes. Add the clams and their juice and cook until just heated through, about 2 minutes. Discard the bay leaf and stir in the thyme.
Per serving (generous 2 cups): 302 calories, 3 g Fat, 1 g Sat fat, 0 g Trans fat, 56 mg chol, 1201 mg sod, 45 g carb, 7g fib, 25g prot, 185mg calc. POINTS 5
TIP: You an easily double this recipe and refrigerate or freeze half in two (2-cup) containers ready to tote for lunch for another day.
Monday, October 13, 2008
Huevos Rancheros with Queso Fresco
First off - I ended up making the Cornbread II yesterday - and let me tell you, it was GREAT! It's almost like a cake, so if you don't want a sweet cornbread, that's not the recipe for you.
Whew! That's what hubby and I said after eating dinner last night. It was tasty, but it was a touch spicy - but not too much for me and I'm a spice wimp anymore. It was YUMMY! And it was what I like to call a Kitchen Dinner. It's one where it's so quick that you eat it in the kitchen. I did make it a bit quicker than written: I used canned refried beans (I could have also used Fantastic Foods dried refried beans too - I love those things and they take about 5 minutes to reconstitute) and I used the Mexican-style Ro-tel tomatoes and didn't bother with the cilantro and lime juice since it has some in it. I'm sure it would have tasted "fresher" with the lime juice and cilantro but it sure was quicker and easier without having to bother with it.
Huevos Rancheros with Queso Fresco
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner. Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Yield: 4 servings (serving size: 1 topped tortilla)
CALORIES 340 (26% from fat); FAT 9.8g (sat 3.2g,mono 2.7g,poly 1g); IRON 2.1mg; CHOLESTEROL 222mg; CALCIUM 153mg; CARBOHYDRATE 37.8g; SODIUM 970mg; PROTEIN 15.7g; FIBER 6.1g
Cooking Light, JANUARY 2004
Whew! That's what hubby and I said after eating dinner last night. It was tasty, but it was a touch spicy - but not too much for me and I'm a spice wimp anymore. It was YUMMY! And it was what I like to call a Kitchen Dinner. It's one where it's so quick that you eat it in the kitchen. I did make it a bit quicker than written: I used canned refried beans (I could have also used Fantastic Foods dried refried beans too - I love those things and they take about 5 minutes to reconstitute) and I used the Mexican-style Ro-tel tomatoes and didn't bother with the cilantro and lime juice since it has some in it. I'm sure it would have tasted "fresher" with the lime juice and cilantro but it sure was quicker and easier without having to bother with it.
Huevos Rancheros with Queso Fresco
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner. Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (16-ounce) can pinto beans, rinsed and drained
Cooking spray
4 large eggs
4 (8-inch) fat-free flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Yield: 4 servings (serving size: 1 topped tortilla)
CALORIES 340 (26% from fat); FAT 9.8g (sat 3.2g,mono 2.7g,poly 1g); IRON 2.1mg; CHOLESTEROL 222mg; CALCIUM 153mg; CARBOHYDRATE 37.8g; SODIUM 970mg; PROTEIN 15.7g; FIBER 6.1g
Cooking Light, JANUARY 2004
Sunday, October 12, 2008
We plan to have a root'n toot'n good time!
Ok. I just couldn't resist. I actually wanted to text that subject line to my MiL to warn her of today's lunch plans. Hubby wouldn't let me, he didn't think she'd appreciate it. I've been busy, even if I haven't been on here. I've been reading through the big honking Vet Nutritional book. I've got Percy's homemade diet figured out, now I need to calculate the vitamins and minerals - and yes, I am mostly doing it by hand (I am using the USDA database for those amounts). Math isn't my strong suit, and dragging up all those things I haven't used since college hasn't been much fun I must admit. :) I've had to stare at my calculators and try to remember what all those function/shift keys do again too. Mastercook has come in handy a bit though, although it's geared more towards human stuff, it has helped me to scale up the recipe itself from 1 days worth though. Once I've got the vitamins and minerals figured out, then I get to figure out which supplements are the best choice - the vet offers a few different choices (and sizes - which makes a difference for one of my guys - Miko is picky) and even some human ones might even be better, depending. The big thing I'll have to keep an eye with the diet on is the calcium/phosphorus ratio because of the age of my guys. Percy got his bloodwork re-tested on Friday but I don't have the results back yet.
I haven't written much, there was that whole 'T' key popping off of my laptop making it a bit frustrating. Since it came off under normal wear-and-tear, there's no way to just pop it back on so it stays. Hubby has hooked up a regular keyboard via the USB but it's just a bit of a different layout and I mis-type a bit. I still mostly type on the laptop until I go to hit the t key for little things. I am just mostly avoiding typing long things. I could do as two people have suggested: One suggested just totally leave out the t and one suggested just substitute y's. Since I touch type I think both would be hard to do since my brain is so wired to do it without thinking. But then I got to thinking, why not give one of the other barely used keys a chance to shine. How abouq a key or xwo qhaq hardly ever geqs xo see qee lighx of day? Or maybe jusy alxernaqe beyween qhem giving each of xhem a chance qo shine? Ix would mean possibly geqxing more poinys during Scrabble games, righq? ;)
I've had my menu planned for quite a while, actually ever since I went shopping for last weeks menu. Since the leeks came bundled as 3's and they were ever so loverly, and MiL said that she was thinking of having White Beans and Cornbread like her dad used to like to eat that gave me 2 meals right off the bat. So I am going to present to you Menu Plan Monday (Sunday). :) For more menu ideas, don't forget to visit:For more menu ideas, don't forget to visit: I'm an Organizing Junkie
Sunday: Slow Cooked Navy Beans with Ham with cornbread (recipe below)
Monday: Potato Leek Soup (recipe below)
Tuesday: James Beef BBQ (from the freezer - recipe below)
Wednesday: Turkey Burgers (From Costco by Jennie-O)
Thursday: Chili with cornbread (recipe below)
Friday: Chez JJ pizza (recipe given a few times already)
Slow Cooked Navy Beans with Ham
1 lb dry navy beans (2 1/2 cups)
5 cups water
1 garlic clove, minced
1 ham hock
1 tsp salt
Soak beans in water at least 4 hours in slow cooker. (I actually did a quick soak instead: cover by water by 1 inch and brought to a boil on the stove, boiled for 2 minutes, removed from the heat and covered and let sit for 1 hour. Drained and continued as directed.)
Add garlic and ham hock.
Cover. Cook on low 7-8 hours, or High 4 hours. Add salt during last hour of cooking time. (I add salt at beginning and let it cook all day on low but it's an older crockpot.)
Remove ham hock from cooker. Allow to cool. Cut ham from hock and stir back into bean mixture. Correct seasonings and serve in soup bowls with hot corn bread.
Variation: For added flavor, stir in chopped onion, 2-3 chopped celery stalks, 2-3 sliced carrots, and 3-4 cups canned tomatoes into cooker with garlic and ham hock. (I do not add tomatoes until beans are done -but that being said, I did add the rest of the stuff and bay leaves too. I did not add any tomatoes at all.)
Makes 8-10 servings
From Julia Lapp New Holland, PA "Fix-It and Forget-It Cookbook"
I'll give you two recipes for cornbread, I haven't decided which I'm going to make this time. I'm leaning toward the large pan (9x13) just so I won't have to make it twice. But cornbread is best fresh made, and it's not like it takes a long time. I am also debating if I want to go sweet or not too - usually I'm a not sweet cornbread person.
Cornbread I
2 c self-rising cornmeal
1/4 cup sugar (can omit if you don't like sweet)
1 egg
3/4 cup buttermilk
1/3 cup oil
Preheat oven to 450. Heat oil in an iron skillet. Combine everything but the oil. Pour batter in the skillet and bake for about 25 minutes. Can add grated cheddar cheese, chopped jalapeno peppers or crumbles of crisp cooked bacon.
[To make your own self rising cornmeal: 2 cups self-rising corn meal = 1/2 cup sifted all-purpose flour, 1 1/2 cups corn meal, 1 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda]
Cornbread II ( Sweet 9x13 pan)
2 cups self-rising flour
2 cups self-rising cornmeal
2 cups sugar
1 stick butter or margarine, melted (1/2 cup)
4 eggs
2 1/2 cups buttermilk (or milk with dash of apple cider vinegar)
Preaheat oven at 350. Mix all ingredients together in a bowl. Pour into a greased 9x13 pan and bake 45 minutes.
Simple Potato Soup with Carrots (with variations)
Makes 4 Servings
The simplest of potato soups (well, not really - you could omit the carrots), still quite delicious. This is a soup you could build upon: Add cut up turnips, diced tomatoes, or any other vegetables you like.
1 Tbsp butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
3 carrotsm peeled and cut into small cubes
salt and freshly ground black pepper
4 cups chicken, beef, or vegetable stock, preferably warmed
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before preceeding.) Adjust seasoning and serve.
POTATO SOUP WITH LEEKS: Substitute 2 large leeks, well washed and chopped, for the carrots; or add the leeks in addition to the carrots. Proceed as above.
PUREED POTATO SOUP WITH LEEKS: Make the above variation with or without carrots. Add 1/2 to 1 cup cream, milk or half-and-half. Puree in a blender, then reheat. Adjust seasoning, garnish with minced chives, and serve.
From: "How to Cook Everything" by Mark Bittman
James Beef Barbecue
Serving Size : 6
2 Lbs beef roast
4 Bermuda Onions -- cut into 1/8" thick rings
Add to taste:
Salt
Pepper
Garlic Salt
2 Tbsps Horseradish
2 Tbsps Mustard
1 C Ketchup
2 Tbsps Browning Sauce -- optional (Kitchen Boquet)
2 Tbsps Worcestershire Sauce
Add just enough water to cover onions. Add meat and stock, then mustard,
catsup, etc... Bring to a boil for 1/2 hour. Let simmer for 1 hour until
meat falls apart.
Per Serving (excluding unknown items): 395 Calories; 24g Fat (54.8%
calories from fat); 26g Protein; 19g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 694mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 1 Other Carbohydrates.
This is the chili I usually make. I do it in the crockpot. I've found that I don't need the extra 2 cups of water if I do it in the CP. And it's pretty spicy, so keep that in mind, depending on your brand of chili powder - so 3 Tbsp of chili powder may be too much for you - it is for me. I also figure that about 3 medium tomatoes would equal about a 15 oz can or so of tomatoes.
Wendy's Chili
Recipe from: Top Secret Recipes
Servings: 12
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29 ounce can tomato sauce
One 29 ounce can kidney beans, with liquid
One 29 ounce can pinto beans, with liquid
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Notes:
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and 1 tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeño peppers to the pot.
Leftovers can be frozen for several months.
I haven't written much, there was that whole 'T' key popping off of my laptop making it a bit frustrating. Since it came off under normal wear-and-tear, there's no way to just pop it back on so it stays. Hubby has hooked up a regular keyboard via the USB but it's just a bit of a different layout and I mis-type a bit. I still mostly type on the laptop until I go to hit the t key for little things. I am just mostly avoiding typing long things. I could do as two people have suggested: One suggested just totally leave out the t and one suggested just substitute y's. Since I touch type I think both would be hard to do since my brain is so wired to do it without thinking. But then I got to thinking, why not give one of the other barely used keys a chance to shine. How abouq a key or xwo qhaq hardly ever geqs xo see qee lighx of day? Or maybe jusy alxernaqe beyween qhem giving each of xhem a chance qo shine? Ix would mean possibly geqxing more poinys during Scrabble games, righq? ;)
I've had my menu planned for quite a while, actually ever since I went shopping for last weeks menu. Since the leeks came bundled as 3's and they were ever so loverly, and MiL said that she was thinking of having White Beans and Cornbread like her dad used to like to eat that gave me 2 meals right off the bat. So I am going to present to you Menu Plan Monday (Sunday). :) For more menu ideas, don't forget to visit:For more menu ideas, don't forget to visit: I'm an Organizing Junkie
Sunday: Slow Cooked Navy Beans with Ham with cornbread (recipe below)
Monday: Potato Leek Soup (recipe below)
Tuesday: James Beef BBQ (from the freezer - recipe below)
Wednesday: Turkey Burgers (From Costco by Jennie-O)
Thursday: Chili with cornbread (recipe below)
Friday: Chez JJ pizza (recipe given a few times already)
Slow Cooked Navy Beans with Ham
1 lb dry navy beans (2 1/2 cups)
5 cups water
1 garlic clove, minced
1 ham hock
1 tsp salt
Soak beans in water at least 4 hours in slow cooker. (I actually did a quick soak instead: cover by water by 1 inch and brought to a boil on the stove, boiled for 2 minutes, removed from the heat and covered and let sit for 1 hour. Drained and continued as directed.)
Add garlic and ham hock.
Cover. Cook on low 7-8 hours, or High 4 hours. Add salt during last hour of cooking time. (I add salt at beginning and let it cook all day on low but it's an older crockpot.)
Remove ham hock from cooker. Allow to cool. Cut ham from hock and stir back into bean mixture. Correct seasonings and serve in soup bowls with hot corn bread.
Variation: For added flavor, stir in chopped onion, 2-3 chopped celery stalks, 2-3 sliced carrots, and 3-4 cups canned tomatoes into cooker with garlic and ham hock. (I do not add tomatoes until beans are done -but that being said, I did add the rest of the stuff and bay leaves too. I did not add any tomatoes at all.)
Makes 8-10 servings
From Julia Lapp New Holland, PA "Fix-It and Forget-It Cookbook"
I'll give you two recipes for cornbread, I haven't decided which I'm going to make this time. I'm leaning toward the large pan (9x13) just so I won't have to make it twice. But cornbread is best fresh made, and it's not like it takes a long time. I am also debating if I want to go sweet or not too - usually I'm a not sweet cornbread person.
Cornbread I
2 c self-rising cornmeal
1/4 cup sugar (can omit if you don't like sweet)
1 egg
3/4 cup buttermilk
1/3 cup oil
Preheat oven to 450. Heat oil in an iron skillet. Combine everything but the oil. Pour batter in the skillet and bake for about 25 minutes. Can add grated cheddar cheese, chopped jalapeno peppers or crumbles of crisp cooked bacon.
[To make your own self rising cornmeal: 2 cups self-rising corn meal = 1/2 cup sifted all-purpose flour, 1 1/2 cups corn meal, 1 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda]
Cornbread II ( Sweet 9x13 pan)
2 cups self-rising flour
2 cups self-rising cornmeal
2 cups sugar
1 stick butter or margarine, melted (1/2 cup)
4 eggs
2 1/2 cups buttermilk (or milk with dash of apple cider vinegar)
Preaheat oven at 350. Mix all ingredients together in a bowl. Pour into a greased 9x13 pan and bake 45 minutes.
Simple Potato Soup with Carrots (with variations)
Makes 4 Servings
The simplest of potato soups (well, not really - you could omit the carrots), still quite delicious. This is a soup you could build upon: Add cut up turnips, diced tomatoes, or any other vegetables you like.
1 Tbsp butter or extra-virgin olive oil
3 medium potatoes, any type, peeled and cut into small cubes
3 carrotsm peeled and cut into small cubes
salt and freshly ground black pepper
4 cups chicken, beef, or vegetable stock, preferably warmed
Place the butter or oil in a large, deep saucepan or casserole and turn the heat to medium. When the butter melts or the oil is hot, add the vegetables. Season with salt and pepper and cook, stirring, for 2 or 3 minutes.
Add the stock and cook until the vegetables are very tender, about 20 minutes. (You may prepare the soup in advance up to this point. Cover, refrigerate for up to 2 days, and reheat before preceeding.) Adjust seasoning and serve.
POTATO SOUP WITH LEEKS: Substitute 2 large leeks, well washed and chopped, for the carrots; or add the leeks in addition to the carrots. Proceed as above.
PUREED POTATO SOUP WITH LEEKS: Make the above variation with or without carrots. Add 1/2 to 1 cup cream, milk or half-and-half. Puree in a blender, then reheat. Adjust seasoning, garnish with minced chives, and serve.
From: "How to Cook Everything" by Mark Bittman
James Beef Barbecue
Serving Size : 6
2 Lbs beef roast
4 Bermuda Onions -- cut into 1/8" thick rings
Add to taste:
Salt
Pepper
Garlic Salt
2 Tbsps Horseradish
2 Tbsps Mustard
1 C Ketchup
2 Tbsps Browning Sauce -- optional (Kitchen Boquet)
2 Tbsps Worcestershire Sauce
Add just enough water to cover onions. Add meat and stock, then mustard,
catsup, etc... Bring to a boil for 1/2 hour. Let simmer for 1 hour until
meat falls apart.
Per Serving (excluding unknown items): 395 Calories; 24g Fat (54.8%
calories from fat); 26g Protein; 19g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 694mg Sodium. Exchanges: 3 1/2 Lean Meat; 1 Vegetable; 2 1/2
Fat; 1 Other Carbohydrates.
This is the chili I usually make. I do it in the crockpot. I've found that I don't need the extra 2 cups of water if I do it in the CP. And it's pretty spicy, so keep that in mind, depending on your brand of chili powder - so 3 Tbsp of chili powder may be too much for you - it is for me. I also figure that about 3 medium tomatoes would equal about a 15 oz can or so of tomatoes.
Wendy's Chili
Recipe from: Top Secret Recipes
Servings: 12
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, the year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29 ounce can tomato sauce
One 29 ounce can kidney beans, with liquid
One 29 ounce can pinto beans, with liquid
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
Brown the ground beef in a skillet over medium heat; drain off the fat.
Using a fork, crumble the cooked beef into pea-size pieces.
In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Notes:
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and 1 tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeño peppers to the pot.
Leftovers can be frozen for several months.
Monday, October 06, 2008
Italian Eggs over Spinach and Polenta
I made this for breakfast Sunday morning and it was wonderful and dead easy! It would make an easy dinner too!
Italian Eggs over Spinach and Polenta
This breakfast is good any time of day. Look for the polenta in the refrigerated produce section.
1 (16-ounce) tube of polenta, cut into 12 slices
Cooking spray
2 cups fat-free tomato-basil pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Preheat broiler.
Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.
While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.
CALORIES 264 (30% from fat); FAT 8.8g (sat 4g,mono 2.9g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 224mg; CALCIUM 238mg; CARBOHYDRATE 29.4g; SODIUM 780mg; PROTEIN 15.4g; FIBER 2.9g
Cooking Light, JANUARY 2005
Italian Eggs over Spinach and Polenta
This breakfast is good any time of day. Look for the polenta in the refrigerated produce section.
1 (16-ounce) tube of polenta, cut into 12 slices
Cooking spray
2 cups fat-free tomato-basil pasta sauce
1 (6-ounce) package fresh baby spinach
4 large eggs
1/2 cup (2 ounces) shredded Asiago cheese
Preheat broiler.
Arrange polenta slices on a baking sheet coated with cooking spray. Coat tops of polenta with cooking spray. Broil 3 minutes or until thoroughly heated.
While polenta heats, bring sauce to a simmer in a large nonstick skillet over medium-high heat. Stir in spinach; cover and cook for 1 minute or until spinach wilts. Stir to combine. Make 4 indentations in top of spinach mixture using the back of a wooden spoon. Break 1 egg into each indentation. Cover, reduce heat, and simmer 5 minutes or until eggs are desired degree of doneness. Sprinkle with cheese. Place 3 polenta slices on each of 4 plates; top each serving with one-fourth of spinach mixture and 1 egg.
CALORIES 264 (30% from fat); FAT 8.8g (sat 4g,mono 2.9g,poly 0.9g); IRON 3.2mg; CHOLESTEROL 224mg; CALCIUM 238mg; CARBOHYDRATE 29.4g; SODIUM 780mg; PROTEIN 15.4g; FIBER 2.9g
Cooking Light, JANUARY 2005
Menu Plan Monday
This weeks menu come from Cooking Light Magazine. I used their website yesterday to help me figure out what recipes to use. Hubby wanted Homemade Mac & Cheese this week and we have some bread leftover from making his daily sandwiches so I'll use that instead of the French Bread for the French Toast. One thing I had forgotten about, and I'll have to remember - you can put all your chosen recipes into a shopping list, and it will make said shopping list for you -all nice and pretty in the proper sections you'd most likely find the items in your grocery store. The other nice thing, you're not only searching Cooking Light. The website Cooking Light uses is called MyRecipes.com and it also has recipes for other magazines:
* Coastal Living
* Cottage Living
* Health
* MyHomeIdeas (pulls together all the home stuff from all the magagzines)
* Southern Accents (homes, gardens, arts & antiques)
* Southern Living
* Sunset
Anyway, not to sound like an ad, it's just something I had fogotten about.
Last weeks menu was a hit btw - the only thing I didn't like was not having much in the way of leftovers coming the weekend but that's ok. I'll plan for it better come this weekend. I'm not going to think about it right now. I will have leftovers of the Mac & Cheese because I won't cut that down. I was expecting to have leftovers of the pizza, but hubby loved it so much that we didn't. The rest of these recipes I'll cut down so we will only have 2 servings. I'm also going to give you the original recipes.
For more menu ideas visit I'm an Organizing Junkie
Thai-Style Ground Beef
Three-Cheese Macaroni and Cheese
French Toast Waffles
Braised Chicken with Chickpeas and Tomatoes (Homemade Chicken Stock)
Mushroom-Prosciutto Pizza
Thai-Style Ground Beef
This dish appeals to adults and kids alike, which answers Sasha Wall's challenge to prepare one dinner that satisfies the whole family. Serve with lime wedges. Enjoy leftovers with warm tortillas.
Cooking spray
1 cup thinly sliced leek
1 teaspoon bottled minced garlic
1 pound lean ground sirloin
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
3 cups hot cooked short-grain rice
Iceberg lettuce wedges (optional)
Chopped cilantro
Chopped green onions (optional)
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
Yield: 4 servings (serving size: about 1/2 cup beef mixture and 3/4 cup rice)
CALORIES 353 (16% from fat); FAT 6.4g (sat 3.2g, mono 1.7g, poly 0.6g); IRON 6.3mg; CHOLESTEROL 49mg; CALCIUM 29mg; CARBOHYDRATE 51.5g; SODIUM 723mg; PROTEIN 23.1g; FIBER 2.8g
Cooking Light, JANUARY 2006
Three-Cheese Macaroni and Cheese
"If I go more than a day or two without pasta, watch out, because I get nasty," jokes one CookingLight.com user. Other users admit hankering for high-quality cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.
1 teaspoon olive oil
1 cup finely chopped onion (about 1 medium)
2 tablespoons all-purpose flour
1 garlic clove, minced
1 1/2 cups 1% low-fat milk
1 bay leaf
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 teaspoon salt
2 cups uncooked elbow macaroni (about 8 ounces)
Cooking spray
2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
2/3 cup panko (Japanese breadcrumbs)
1/8 teaspoon freshly ground black pepper
1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
2. Preheat oven to 375°.
3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
Yield: 6 servings (serving size: about 1 ramekin)
CALORIES 321 (28% from fat); FAT 9.9g (sat 5.6g,mono 2.3g,poly 0.9g); IRON 1.5mg; CHOLESTEROL 26mg; CALCIUM 332mg; CARBOHYDRATE 40.8g; SODIUM 487mg; PROTEIN 17.4g; FIBER 2.4g
Cooking Light, SEPTEMBER 2008
French Toast Waffles
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.
Yield: 4 servings (serving size: 4 waffles)
CALORIES 236 (27% from fat); FAT 7g (sat 3g,mono 2.4g,poly 0.8g); IRON 1.7mg; CHOLESTEROL 115mg; CALCIUM 129mg; CARBOHYDRATE 32.5g; SODIUM 395mg; PROTEIN 9.6g; FIBER 1.6g
Cooking Light, JANUARY 2003
Braised Chicken with Chickpeas and Tomatoes
Total cost: $9.33/Cost per serving: $1.17. This dish uses dark meat chicken parts, which are cheaper and more flavorful than breast meat. Purchase leg quarters, if available, and split them into drumstick and thigh portions before cooking to save even more.
1 cup dried chickpeas (garbanzo beans)
4 cups water
1 cup thinly sliced onion (about 1), divided
6 garlic cloves, chopped
1 bay leaf
2 teaspoons olive oil
4 chicken drumsticks, skinned (about 1 1/4 pounds)
4 chicken thighs, skinned (about 1 3/4 pounds)
2 tablespoons all-purpose flour
1/4 cup white wine vinegar
2 cups chopped plum tomato (about 5)
1/2 cup Homemade Chicken Stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lemon wedges (optional)
Sort and wash chickpeas; place in a large Dutch oven. Cover with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain chickpeas.
Place 1 1/2 cups chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. (Reserve leftover chickpeas for another use.) Cover, reduce heat, and simmer 45 minutes or until beans are just tender. Drain chickpea mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Set chickpea mixture aside.
Heat oil in pan over medium-high heat. Dredge chicken in flour. Add chicken to pan; cook 6 minutes, browning on all sides. Remove from pan.
Add remaining 1/2 cup onion to pan. Sauté 4 minutes or until tender. Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates.
Add 2 cups tomato, Homemade Chicken Stock, and reserved cooking liquid to pan. Add chickpea mixture, and bring to a boil. Place chicken on top of chickpeas, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cover, reduce heat, and simmer for 40 minutes or until chicken is done and chickpeas are tender. Discard bay leaf. Serve with lemon wedges, if desired.
Yield: 8 servings (serving size: 1 chicken leg or thigh and 3/4 cup bean mixture)
CALORIES 261 (34% from fat); FAT 9.8g (sat 2.4g,mono 3.9g,poly 2.3g); IRON 2.6mg; CHOLESTEROL 82mg; CALCIUM 36mg; CARBOHYDRATE 14.8g; SODIUM 244mg; PROTEIN 27.7g; FIBER 3.2g
Cooking Light, OCTOBER 2007
Homemade Chicken Stock
Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.
This recipe goes with Fresh Vegetable Barley, Braised Chicken with Chickpeas and Tomatoes
Bones from a cooked (4-pound) chicken
5 whole peppercorns
3 quarts water
2 sprigs parsley (optional)
1 medium onion, quartered
Preheat oven to 400°.
Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.
Bake at 400° for 1 hour, turning bones once after 30 minutes.
Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.
Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.
Yield: 8 servings (serving size: 3/4 cup)
CALORIES 5 (54% from fat); FAT 0.3g (sat 0.1g,mono 0.1g,poly 0.1g); IRON 0.0mg; CHOLESTEROL 2mg; CALCIUM 8mg; CARBOHYDRATE 0.1g; SODIUM 9mg; PROTEIN 0.6g; FIBER 0.0g
Cooking Light, OCTOBER 2007
Mushroom-Prosciutto Pizza
This simple pizza flavored with cremini mushrooms and Italian ham can be made in just about 20 minutes.
Cooking spray
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese
Preheat oven to 450°.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.
Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.
Yield: 4 servings
CALORIES 273 (28% from fat); FAT 8.4g (sat 3.7g,mono 2.4g,poly 0.8g); IRON 2.3mg; CHOLESTEROL 23mg; CALCIUM 254mg; CARBOHYDRATE 34.5g; SODIUM 723mg; PROTEIN 15.3g; FIBER 0.4g
Cooking Light, JUNE 2004
* Coastal Living
* Cottage Living
* Health
* MyHomeIdeas (pulls together all the home stuff from all the magagzines)
* Southern Accents (homes, gardens, arts & antiques)
* Southern Living
* Sunset
Anyway, not to sound like an ad, it's just something I had fogotten about.
Last weeks menu was a hit btw - the only thing I didn't like was not having much in the way of leftovers coming the weekend but that's ok. I'll plan for it better come this weekend. I'm not going to think about it right now. I will have leftovers of the Mac & Cheese because I won't cut that down. I was expecting to have leftovers of the pizza, but hubby loved it so much that we didn't. The rest of these recipes I'll cut down so we will only have 2 servings. I'm also going to give you the original recipes.
For more menu ideas visit I'm an Organizing Junkie
Thai-Style Ground Beef
Three-Cheese Macaroni and Cheese
French Toast Waffles
Braised Chicken with Chickpeas and Tomatoes (Homemade Chicken Stock)
Mushroom-Prosciutto Pizza
Thai-Style Ground Beef
This dish appeals to adults and kids alike, which answers Sasha Wall's challenge to prepare one dinner that satisfies the whole family. Serve with lime wedges. Enjoy leftovers with warm tortillas.
Cooking spray
1 cup thinly sliced leek
1 teaspoon bottled minced garlic
1 pound lean ground sirloin
1 teaspoon red curry paste (such as Thai Kitchen)
1 cup tomato sauce
1/2 cup light coconut milk
1 tablespoon brown sugar
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1 tablespoon Asian fish sauce
3 cups hot cooked short-grain rice
Iceberg lettuce wedges (optional)
Chopped cilantro
Chopped green onions (optional)
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add leek; sauté 5 minutes. Add garlic; sauté 1 minute. Add beef; cook 7 minutes or until lightly browned, stirring to crumble. Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes). Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened. Serve with the rice and lettuce wedges, if desired. Garnish with cilantro and green onions, if desired.
Yield: 4 servings (serving size: about 1/2 cup beef mixture and 3/4 cup rice)
CALORIES 353 (16% from fat); FAT 6.4g (sat 3.2g, mono 1.7g, poly 0.6g); IRON 6.3mg; CHOLESTEROL 49mg; CALCIUM 29mg; CARBOHYDRATE 51.5g; SODIUM 723mg; PROTEIN 23.1g; FIBER 2.8g
Cooking Light, JANUARY 2006
Three-Cheese Macaroni and Cheese
"If I go more than a day or two without pasta, watch out, because I get nasty," jokes one CookingLight.com user. Other users admit hankering for high-quality cheese. Keep a close eye on the flour while it cooks so it doesn't burn. For a weeknight supper, bake the macaroni in an 8-inch square baking dish for 35 minutes.
1 teaspoon olive oil
1 cup finely chopped onion (about 1 medium)
2 tablespoons all-purpose flour
1 garlic clove, minced
1 1/2 cups 1% low-fat milk
1 bay leaf
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 teaspoon salt
2 cups uncooked elbow macaroni (about 8 ounces)
Cooking spray
2/3 cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese
2/3 cup panko (Japanese breadcrumbs)
1/8 teaspoon freshly ground black pepper
1. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add flour and garlic; cook 1 minute, stirring constantly. Stir in milk and bay leaf; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Add Gorgonzola, 1/2 cup Parmigiano-Reggiano, and salt; stir until cheeses melt. Discard bay leaf.
2. Preheat oven to 375°.
3. Cook pasta in boiling water 5 minutes or until almost tender, omitting salt and fat; drain well. Add pasta to cheese mixture, stirring well. Place about 1/2 cup pasta mixture into each of 6 (1-cup) ramekins coated with cooking spray. Sprinkle evenly with mozzarella. Top evenly with remaining pasta mixture. Combine remaining 1/4 cup Parmigiano-Reggiano and panko; sprinkle evenly over pasta mixture. Spray lightly with cooking spray; sprinkle with black pepper. Bake at 375° for 25 minutes or until heated.
Yield: 6 servings (serving size: about 1 ramekin)
CALORIES 321 (28% from fat); FAT 9.9g (sat 5.6g,mono 2.3g,poly 0.9g); IRON 1.5mg; CHOLESTEROL 26mg; CALCIUM 332mg; CARBOHYDRATE 40.8g; SODIUM 487mg; PROTEIN 17.4g; FIBER 2.4g
Cooking Light, SEPTEMBER 2008
French Toast Waffles
A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won't be soggy. Serve toast with fresh berries, powdered sugar, or maple syrup.
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.
Yield: 4 servings (serving size: 4 waffles)
CALORIES 236 (27% from fat); FAT 7g (sat 3g,mono 2.4g,poly 0.8g); IRON 1.7mg; CHOLESTEROL 115mg; CALCIUM 129mg; CARBOHYDRATE 32.5g; SODIUM 395mg; PROTEIN 9.6g; FIBER 1.6g
Cooking Light, JANUARY 2003
Braised Chicken with Chickpeas and Tomatoes
Total cost: $9.33/Cost per serving: $1.17. This dish uses dark meat chicken parts, which are cheaper and more flavorful than breast meat. Purchase leg quarters, if available, and split them into drumstick and thigh portions before cooking to save even more.
1 cup dried chickpeas (garbanzo beans)
4 cups water
1 cup thinly sliced onion (about 1), divided
6 garlic cloves, chopped
1 bay leaf
2 teaspoons olive oil
4 chicken drumsticks, skinned (about 1 1/4 pounds)
4 chicken thighs, skinned (about 1 3/4 pounds)
2 tablespoons all-purpose flour
1/4 cup white wine vinegar
2 cups chopped plum tomato (about 5)
1/2 cup Homemade Chicken Stock
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Lemon wedges (optional)
Sort and wash chickpeas; place in a large Dutch oven. Cover with water to 2 inches above chickpeas; cover and let stand 8 hours. Drain chickpeas.
Place 1 1/2 cups chickpeas, 4 cups water, 1/2 cup onion, garlic, and bay leaf in pan; bring to a boil. (Reserve leftover chickpeas for another use.) Cover, reduce heat, and simmer 45 minutes or until beans are just tender. Drain chickpea mixture in a colander over a bowl, reserving 1/2 cup cooking liquid. Set chickpea mixture aside.
Heat oil in pan over medium-high heat. Dredge chicken in flour. Add chicken to pan; cook 6 minutes, browning on all sides. Remove from pan.
Add remaining 1/2 cup onion to pan. Sauté 4 minutes or until tender. Add vinegar, scraping pan to loosen browned bits. Cook 1 minute or until liquid evaporates.
Add 2 cups tomato, Homemade Chicken Stock, and reserved cooking liquid to pan. Add chickpea mixture, and bring to a boil. Place chicken on top of chickpeas, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cover, reduce heat, and simmer for 40 minutes or until chicken is done and chickpeas are tender. Discard bay leaf. Serve with lemon wedges, if desired.
Yield: 8 servings (serving size: 1 chicken leg or thigh and 3/4 cup bean mixture)
CALORIES 261 (34% from fat); FAT 9.8g (sat 2.4g,mono 3.9g,poly 2.3g); IRON 2.6mg; CHOLESTEROL 82mg; CALCIUM 36mg; CARBOHYDRATE 14.8g; SODIUM 244mg; PROTEIN 27.7g; FIBER 3.2g
Cooking Light, OCTOBER 2007
Homemade Chicken Stock
Total cost: $.87/Cost per serving: $.11. This recipe yields 48 ounces of stock. The same amount of canned broth would cost about $4.32. Use this homemade stock in soups, stews, rice, and pan sauces.
This recipe goes with Fresh Vegetable Barley, Braised Chicken with Chickpeas and Tomatoes
Bones from a cooked (4-pound) chicken
5 whole peppercorns
3 quarts water
2 sprigs parsley (optional)
1 medium onion, quartered
Preheat oven to 400°.
Split carcass in half lengthwise. Place carcass halves in bottom of broiler pan with juices from Roast Garlic-Lemon Chicken.
Bake at 400° for 1 hour, turning bones once after 30 minutes.
Scrape bones, juices, and browned bits into a large Dutch oven. Add peppercorns, 3 quarts water, parsley, if desired, and onion to pan. Bring to a boil over medium-high heat. Reduce heat, and simmer 2 hours; skim surface occasionally, discarding solids.
Strain stock through a sieve into a bowl; discard solids. Cool to room temperature. Cover and chill 8 to 24 hours. Skim fat from surface; discard. Refrigerate stock in an airtight container for up to 5 days, or freeze for up to 3 months.
Yield: 8 servings (serving size: 3/4 cup)
CALORIES 5 (54% from fat); FAT 0.3g (sat 0.1g,mono 0.1g,poly 0.1g); IRON 0.0mg; CHOLESTEROL 2mg; CALCIUM 8mg; CARBOHYDRATE 0.1g; SODIUM 9mg; PROTEIN 0.6g; FIBER 0.0g
Cooking Light, OCTOBER 2007
Mushroom-Prosciutto Pizza
This simple pizza flavored with cremini mushrooms and Italian ham can be made in just about 20 minutes.
Cooking spray
8 ounces sliced cremini mushrooms
1/4 cup finely chopped shallots
1 garlic clove, minced
1 teaspoon chopped fresh thyme
2 teaspoons sherry vinegar
1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
2 ounces prosciutto, cut into thin strips
1/3 cup (about 1 1/2 ounces) shredded fontina cheese
Preheat oven to 450°.
Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and shallots to pan; sauté 7 minutes or until mushrooms are tender. Add garlic and thyme; sauté 1 minute. Stir in vinegar; remove from heat.
Place crust on the bottom rack of oven. Bake at 450° for 4 minutes.
Place the crust on a baking sheet. Spread mushroom mixture evenly over crust; sprinkle evenly with prosciutto and fontina cheese. Bake at 450° for 6 minutes or until cheese melts.
Tips: For a crisp crust, bake the pizza crust on the lowest rack for a few minutes before adding the toppings. Presliced button mushrooms can substitute for the creminis.
Yield: 4 servings
CALORIES 273 (28% from fat); FAT 8.4g (sat 3.7g,mono 2.4g,poly 0.8g); IRON 2.3mg; CHOLESTEROL 23mg; CALCIUM 254mg; CARBOHYDRATE 34.5g; SODIUM 723mg; PROTEIN 15.3g; FIBER 0.4g
Cooking Light, JUNE 2004
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