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Just in case you missed it on FB. I am trying the bellini next Wed. I will post pics and review after that.
Friday, August 12, 2011
Thursday, August 11, 2011
Chicken and Quinoa Stuffed Cabbage
I was trying to think of a healthier stuffed cabbage and came up with this. Chris and Maura think it is better than the original. I thought it was great but still like good ol' fashioned Golumpki.
You will need:
1 head of cabbage, boiled until pliable and then cooled
3 3/4 cups cooked, cooled quinoa
16 oz. ground chicken
1/4 cup egg substitute
1 can tomato soup
Method:
Cut core out of cabbage and boil in a pot with enough water to cover the cabbage. I boiled with the lid on for about ten minutes. Cool.
Meanwhile cook quinoa according to package directions. Cool. (I cooled it in the fridge for about 30 min.)
Mix cooled quinoa, ground chicken and egg substitute. Stuff each cabbage leaf with a dollop of mixture and roll tightly.
I cooked mine in a small roaster. After all are rolled, cover with tomato soup and bake with lid on for about 1 hour at 350 degrees.
I got 18 rolls so these worked out to 2.6 WW points each.
You will need:
1 head of cabbage, boiled until pliable and then cooled
3 3/4 cups cooked, cooled quinoa
16 oz. ground chicken
1/4 cup egg substitute
1 can tomato soup
Method:
Cut core out of cabbage and boil in a pot with enough water to cover the cabbage. I boiled with the lid on for about ten minutes. Cool.
Meanwhile cook quinoa according to package directions. Cool. (I cooled it in the fridge for about 30 min.)
Mix cooled quinoa, ground chicken and egg substitute. Stuff each cabbage leaf with a dollop of mixture and roll tightly.
I cooked mine in a small roaster. After all are rolled, cover with tomato soup and bake with lid on for about 1 hour at 350 degrees.
Wednesday, August 10, 2011
Low Fat Jalapeno Poppers Recipe
These are so good!!
Ingredients:
10 or more jalapenos, split lengthwise and seeded (I used gloves)
4 oz. (half pack) 1/3 less fat cream cheese (soft)
1/4 cup egg substitute (Meijer's are on sale 2 for $3 this week)
1/4 cup 2% fat cheddar cheese
salt and pepper
1/4 cup bread crumbs
Method:
Mix together cream cheese and cheddar cheese, add salt and pepper to taste (you don't need much). Stuff pepper halves with about 1 tsp each of cheese mixture. Coat bottom of pepper with egg and then roll in bread crumbs. Place on baking sheet and bake at 300 degrees for 20 minutes. Serve warm.
These work out to .6 WW points for each popper half if using at least 10 jalapenos.
Ingredients:
10 or more jalapenos, split lengthwise and seeded (I used gloves)
4 oz. (half pack) 1/3 less fat cream cheese (soft)
1/4 cup egg substitute (Meijer's are on sale 2 for $3 this week)
1/4 cup 2% fat cheddar cheese
salt and pepper
1/4 cup bread crumbs
Method:
Mix together cream cheese and cheddar cheese, add salt and pepper to taste (you don't need much). Stuff pepper halves with about 1 tsp each of cheese mixture. Coat bottom of pepper with egg and then roll in bread crumbs. Place on baking sheet and bake at 300 degrees for 20 minutes. Serve warm.
Tuesday, July 26, 2011
Wednesday, July 20, 2011
Stuffed Banana Peppers
My mom made this sometimes in the summer when I was growing up. I always liked it and asked for the recipe. I have made it before and it was just as good last night!
Ingredients:
About 12 banana peppers
16 oz. ricotta cheese
1 egg
chopped parsley (I usually use dried)
garlic salt (about 1 tsp, I didn't measure)
Parmesan cheese (about 1 TBSP, I didn't measure)
1 jar of spaghetti sauce (I only used half)
Method:
Mix all ingredients together besides peppers. Stuff the peppers, place in baking dish, cover with spaghetti sauce and tin foil. Bake at 350 degrees for about 30 minutes. The recipe says 1 hour but they were done after 30 minutes.
Ingredients:
About 12 banana peppers
16 oz. ricotta cheese
1 egg
chopped parsley (I usually use dried)
garlic salt (about 1 tsp, I didn't measure)
Parmesan cheese (about 1 TBSP, I didn't measure)
1 jar of spaghetti sauce (I only used half)
Method:
Mix all ingredients together besides peppers. Stuff the peppers, place in baking dish, cover with spaghetti sauce and tin foil. Bake at 350 degrees for about 30 minutes. The recipe says 1 hour but they were done after 30 minutes.
Monday, July 18, 2011
Stuffed Zucchini
It says this serves two as a side dish but I used it as a meal for me. There is enough leftover for lunch tomorrow. This recipe came from a vegetarian recipe site but I altered it a little.
Ingredients:
3 small to medium zucchini
2 tsp olive oil
1 clove of garlic, I used two
2 tbsp minced onion
1/2 tsp dried oregano or more to taste
1/2 tsp dried basil or more to taste
salt and pepper to taste
1/2 cup tomato or spaghetti sauce
2 tbsp bread crumbs
2 tsp Parmesan cheese
Method:
1.Bring large pot of water to boil.
2. Trim the ends of washed zucchini.
3. Place zucchini in boiling water with tongs.
4. Boil for 10 minutes. Preheat oven to 350 degrees.
5. Remove zucchini and let cool.
6. While zucchini is cooling, heat olive oil in skillet over medium heat.
7. Add onion and garlic and stir well to avoid burning for 2-3 minutes.
8. Add tomato or spaghetti sauce and heat through.
9. Stir in breadcrumbs and spices.
10. Cut cooled zucchini in half lengthwise. Using a spoon, scoop out insides and add to mixture in skillet.
11. Fill zucchini shells with sauce mixture and top with Parmesan cheese.
12. Bake for 15 minutes. Enjoy!
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It was just Nolan and I tonight for dinner. I couldn't get him to try this though I know he would have liked it. It was so good. I ended up eating three of these halves and an ear of corn from the CSA basket. I will definitely keep this recipe for summer rotation when the zucchini is going crazy!
Ingredients:
3 small to medium zucchini
2 tsp olive oil
1 clove of garlic, I used two
2 tbsp minced onion
1/2 tsp dried oregano or more to taste
1/2 tsp dried basil or more to taste
salt and pepper to taste
1/2 cup tomato or spaghetti sauce
2 tbsp bread crumbs
2 tsp Parmesan cheese
Method:
1.Bring large pot of water to boil.
2. Trim the ends of washed zucchini.
3. Place zucchini in boiling water with tongs.
4. Boil for 10 minutes. Preheat oven to 350 degrees.
5. Remove zucchini and let cool.
6. While zucchini is cooling, heat olive oil in skillet over medium heat.
7. Add onion and garlic and stir well to avoid burning for 2-3 minutes.
8. Add tomato or spaghetti sauce and heat through.
9. Stir in breadcrumbs and spices.
10. Cut cooled zucchini in half lengthwise. Using a spoon, scoop out insides and add to mixture in skillet.
11. Fill zucchini shells with sauce mixture and top with Parmesan cheese.
12. Bake for 15 minutes. Enjoy!
CSA Week 5
Monday, July 11, 2011
Chicken and Veggie Kabobs
Here's what we had for dinner tonight. This was yummy and so easy. I marinated the chicken in Italian dressing for an hour or so and then threaded it on the skewers. I then just threaded the veggies on their own skewers unless I was running out of room. I grilled them til chicken was cooked through and veggies were tender.
CSA basket for the week and 100th post!!!
So, I think you can tell that we had cabbage in the last two CSA baskets but not this week! I was pleasantly surprised by three pickling cucumbers, which I love to peel, slice, salt and eat. I am using the zucchini and onions in shish kabobs for tonight's dinner. And I peeled a ton of garlic which I may roast tomorrow for my homemade pizza.
Here's the lowdown: We got zucchini and yellow squash, garlic and onions, banana peppers, cucumbers and greens. I am guessing these are greens by their smell but will ask my grandpa tomorrow what kind they are. My grandpa is from Georgia and we grew up eating turnip and mustard greens with corn bread, cracklin's and all that other good ol' Southern fare.
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Here's the lowdown: We got zucchini and yellow squash, garlic and onions, banana peppers, cucumbers and greens. I am guessing these are greens by their smell but will ask my grandpa tomorrow what kind they are. My grandpa is from Georgia and we grew up eating turnip and mustard greens with corn bread, cracklin's and all that other good ol' Southern fare.
I guess after posting these last few posts, I have realized just how lucky I am. I was able to experience the Polish food that my maternal grandma made and the Southern foods of my maternal grandpa's rearing. I like to think that I have taken some of their recipes and honored them by making them and sometimes by making them my own. I am mostly lucky that I was surrounded by such great cooks.
Cabbage Soup
This is my mom's recipe. She never used meat in hers so I always liked it. My grandma puts diced ham in hers which is good too.
1 can of tomato juice
2 sliced or diced carrots, however you like them
3 small potatoes, diced
1 small onion, diced
2 stalked of celery, diced or cut how you like
1 head of cabbage cut into chunks or pieces
salt and pepper to taste
1 jar of canned tomatoes
Method:
Add the tomato juice and then all your veggies except the can of tomatoes. Season with salt and pepper. Boil with lid on for at least an hour, until all of the veggies are tender. Add the jar of tomatoes at the end, otherwise they will get too mushy.
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I had this for lunch today with half a sandwich. It was hearty and filling. Actually, it was perfect for a rainy day like today. Oh, and this makes a ton. You could freeze half or just eat until you are sick of it.
1 can of tomato juice
2 sliced or diced carrots, however you like them
3 small potatoes, diced
1 small onion, diced
2 stalked of celery, diced or cut how you like
1 head of cabbage cut into chunks or pieces
salt and pepper to taste
1 jar of canned tomatoes
Method:
Add the tomato juice and then all your veggies except the can of tomatoes. Season with salt and pepper. Boil with lid on for at least an hour, until all of the veggies are tender. Add the jar of tomatoes at the end, otherwise they will get too mushy.
Stuffed Cabbage
Mostly because my grandma is Polish, I grew up eating Stuffed Cabbage but because it tastes so good, I think I would eat it anyway.
Here is my first attempt with a conglomerate of word of mouth recipes from mom and grandma.
1 head of cabbage, cored, outer leaves peeled and boiled in enough water to cover the cabbage with lid on for about 10 minutes or until tender but not falling apart. Cool in sink or in fridge until able to peel outer leaves without burning yourself.
2 pounds of hamburger.
2-3 cups of rice, cooked and cooled completely. I used the rice cooker and then refrigerated the rice for a while.
My grandma would sometimes use a mix of burger, ground pork or maybe veal. But we just stick to burger.
Also, my mom says if you don't get the rice/meat combo right, it hardens inside the cabbage once baked and forms almost into a meatball.
2 eggs
salt and pepper
1/2-1 cup diced onion
2 cans of Tomato soup.
Method:
Mix raw meat and cooled cooked rice, eggs, onion and salt and pepper. I used my hands. The less you handle or mix the better.
Peel leaves of cabbage as you go. Put a small bowl of the mixture inside the cabbage leaf, continue until you have used all of the cabbage. Just put them into your baking dish as you make them. I baked mine in a roaster. Pour the two cans of soup evenly over top. Bake at 350 degrees for at least one hour.
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Here is my first attempt with a conglomerate of word of mouth recipes from mom and grandma.
1 head of cabbage, cored, outer leaves peeled and boiled in enough water to cover the cabbage with lid on for about 10 minutes or until tender but not falling apart. Cool in sink or in fridge until able to peel outer leaves without burning yourself.
2 pounds of hamburger.
2-3 cups of rice, cooked and cooled completely. I used the rice cooker and then refrigerated the rice for a while.
My grandma would sometimes use a mix of burger, ground pork or maybe veal. But we just stick to burger.
Also, my mom says if you don't get the rice/meat combo right, it hardens inside the cabbage once baked and forms almost into a meatball.
2 eggs
salt and pepper
1/2-1 cup diced onion
2 cans of Tomato soup.
Method:
Mix raw meat and cooled cooked rice, eggs, onion and salt and pepper. I used my hands. The less you handle or mix the better.
Peel leaves of cabbage as you go. Put a small bowl of the mixture inside the cabbage leaf, continue until you have used all of the cabbage. Just put them into your baking dish as you make them. I baked mine in a roaster. Pour the two cans of soup evenly over top. Bake at 350 degrees for at least one hour.
Monday, June 27, 2011
Kale and Bean soup Review and Pics
Bean and Kale Minestra
This is from the Sundays at Moosewood Restaurant Cookbook.
It serves 6-8
Ingredients:
1/2 pound kale (about 4 cups chopped)
4 large garlic cloves, minced or pressed
1 TBSP olive oil
6 cups cannellini beans
4-5 cups vegetable broth
2 heaping TBSP tomato paste
6 fresh sage leaves (1/2 tsp dried)
1 tsp salt (or to taste)
freshly ground pepper
1/2 cup finely ground cornmeal (optional)
2 TBSP fresh lemon juice or to taste
freshly grated Parmesan
Method:
Remove the stems from the kale and coarsely chop the leaves. Soak the leaves in a bowl of cold water while you prepare the soup. In a soup pot sautee' the garlic in olive oil for just half a minute. Add about half of the beans and part of the stock to the pot. Puree' the rest of the beans and stock in a blender or food processor along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
Drain the kale. Mix it into the soup and simmer for at least half an hour, until tender. Mix the cornmeal with the lemon juice and enough water to make one cup. Pour this paste slowly into the simmering soup while stirring constantly to prevent lumps from forming. Simmer the soup for another 10-15 minutes, stirring occasionally. Use a heat diffuser, if necessary, to prevent scorching. Taste for salt and pepper and adjust the seasonings. Serve the soup immediately, topped with freshly grated Parmesan.
Week Two of the CSA
Today we picked up our week two CSA basket. I was surprised to see that there were carrots but even more surprised when each kid asked if they could eat one on the way home. Then Nolan asked for another and so did Maura. Wow! I think it's really cool that my kids can see what a "real" carrot looks like. They know that it doesn't come in a bag miniaturized by a machine. As you will see in the picture, we also received broccoli, cabbage and lettuce.
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I am going to look up a recipe to use up the kale from last week. I am thinking some type of soup with cannelini beans. I will post when I find one. I am also planning to make a vegetarian cabbage soup. I might freeze half of that or share it with family. My mom usually splits her batches of soup with me.
Monday, June 20, 2011
The First CSA Basket
Thursday, June 16, 2011
Homemade Whipped Cream
I am not a fan of Cool Whip but I do like fresh whipped cream. We haven't tried the Strawberry Pie so I guess that it will be dessert tonight with this topping.
This recipe was posted by Paula on Allrecipes.com.
Ingredients
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
Directions
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Nutritional Information 
Amount Per Serving Calories: 54 | Total Fat: 5.5g | Cholesterol: 20mg
Tuesday, June 14, 2011
Strawberry Sour Cream Nut Bread Minus the Nuts
(This recipe was taken from Rowe's Produce Farm Old-Fashioned Strawberry Recipes flyer.)
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
3/4 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1/2 cup dairy sour cream
1 tsp vanilla extract
1 cup fresh strawberries, chopped
1/2 cup walnuts, chopped (optional, well I was out so didn't use them)
Method:
Combine dry ingredients in a mixing bowl and set aside. In a separate larger bowl, cream sugar and butter until light and fluffy. Beat in eggs, then sour cream and vanilla. Stir dry ingredients into liquid mixture quickly until just moistened. Fold in berries and nuts. Pour batter into greased, floured 8x4 inch loaf pan and bake in a preheated 350 degrees oven for 60 minutes.
Fresh Strawberry Coffee Cake
This was taken from Rowe's Produce Farm; Old-Fashioned Strawberry Recipes flyer.
Fresh Strawberry Coffee Cake
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
2 TBSP melted butter
1 1/2 cups fresh strawberries, sliced
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/4 cup chopped walnuts (optional, well I didn't use any)
Method:
Combine batter ingredients, except strawberries; beat for 2 minutes to blend. Spread into greased 8x8x2 inch pan. Sprinkle berries evenly over batter. Combine topping ingredients, mix into crumbs. Sprinkle over strawberries. Bake at 375 degrees for 35-40 minutes.
Fresh Strawberry Coffee Cake
1/2 cup sugar
1 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
2 TBSP melted butter
1 1/2 cups fresh strawberries, sliced
Topping:
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/4 cup chopped walnuts (optional, well I didn't use any)
Method:
Strawberry Dessert Extravaganza
Strawberry Pie
Homemade crust: (Taken from allrecipes site posted by
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
Filling: (Taken from Rowe's Produce Farm; Old-Fashioned Strawberry Recipes flyer)
4 cups sliced strawberries
3/4 cup sugar
2 TBSP corn starch
1 1/2 cups water
1 3oz. pkg of strawberry jello
Method:
Combine 3/4 cup sugar, 2TBSP cornstarch and 1 1/2 cups water. Bring to a boil and stir until thick and clear. Add 1 3oz. pkg. of strawberry jello. Cool slightly. Put the 4 cups sliced strawberries in baked pie shell. Pour the cooled jello mixture over the strawberries and refrigerate at least 3 hours. Top with Cool Whip.
Homemade crust: (Taken from allrecipes site posted by
Directions
- In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.
4 cups sliced strawberries
3/4 cup sugar
2 TBSP corn starch
1 1/2 cups water
1 3oz. pkg of strawberry jello
Method:
Combine 3/4 cup sugar, 2TBSP cornstarch and 1 1/2 cups water. Bring to a boil and stir until thick and clear. Add 1 3oz. pkg. of strawberry jello. Cool slightly. Put the 4 cups sliced strawberries in baked pie shell. Pour the cooled jello mixture over the strawberries and refrigerate at least 3 hours. Top with Cool Whip.
Sunday, June 12, 2011
Strawberries Scrumptious Strawberries!
Wednesday, June 8, 2011
Greek Stuffed Peppers Review and Pic
I have another really great vegetarian stuffed pepper recipe that my mom always made growing up and she's not vegetarian. I will try that soon and post.
I think I am going to try to focus on fresh produce for the blog this summer since that's what I am trying to encompass into my life. I try to limit our food intake that comes from a box or bag and when it has to I really try to get organic. I have eliminated a great deal of processed foods from our diets. I figure that if the kids get used to this now with the candy and treats sprinkled in, they will develop a taste for what's healthy.
Tuesday, June 7, 2011
Greek Stuffed Peppers Prep and More
I did make a few changes. I used three bell peppers, cut them in half and stuffed each half. There was some of the mix leftover. I also got a great idea. I will try this mixture cold and if it's tasty, I could stuff a pepper or tomato and serve it as a fancy salad.
Nutritionals the way I made them (WITHOUT pine nuts, have you seen the price of those lately?):
Total= This is for one of the six pepper halves.
6.83g fat, 43.5g carbs, 2g fiber, 8.2g protein. This works to 7 WW points.
Okay, these are out of the oven now. The house smells great. While cleaning up, I tasted the mixture for the peppers and it would definitely make a yummy salad stuffed into a pepper or tomato.
Easy Hummus
I made this really fast before I had to pick Maura up from school. It is fast, easy, tasty and cheaper than store-bought. I can't remember where I found this recipe.
Ingredients:
1 16 oz. can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 TBSP lemon juice (I used 3)
1 1/2 TBSP tahini
2 cloves garlic, crushed
1/2 tsp salt
2 TBSP olive oil
Method:
Drain chickpeas and set aside liquid from can. I usually set a small colander over a bowl. Combine remaining ingredients in blender or food processor.
Add a small amount (1-2 TBSP) of olive oil in well of hummus. Garnish with parsley.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations: for a spicier hummus, add a sliced red chili or a dash of cayenne pepper. I added cayenne to mine.
Nutritionals: 1/4 cup serving= 13g fat, 191 calories, 4.5g fiber
1/4 cup works out to 4 WW points.
Ingredients:
1 16 oz. can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 TBSP lemon juice (I used 3)
1 1/2 TBSP tahini
2 cloves garlic, crushed
1/2 tsp salt
2 TBSP olive oil
Method:
Drain chickpeas and set aside liquid from can. I usually set a small colander over a bowl. Combine remaining ingredients in blender or food processor.
Add a small amount (1-2 TBSP) of olive oil in well of hummus. Garnish with parsley.
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations: for a spicier hummus, add a sliced red chili or a dash of cayenne pepper. I added cayenne to mine.
Nutritionals: 1/4 cup serving= 13g fat, 191 calories, 4.5g fiber
Greek Stuffed Peppers
I borrowed this recipe from a friend, Amanda Bordine. I am going to make it tonight and will figure out nutritionals and post pics.
Greek Stuffed Bell Peppers
Stuffing Recipe:
Cooked Orzo pasta = about a 2 cups)
Kalamata Olives = about 12 chopped)
Crumbled Feta = 1/4 cup
Red Onion = 1/2 diced
Spinach = 1/2 cup chopped
Light Italian dressing = 1/4 cup
Garnish: feta and chopped pine nuts
Mix the orzo salad together. Cut the tops off 4 red peppers. Clean out centers then lightly using olive oil brush the insides and outsides of the peppers. Stuff with 1/2 cup of salad. Top with crumbled feta and chopped pine nuts. Bake at 425*F for 25 minutes, watch that the center gets hot the the tops don't burn.
I served them with grilled pita bread.
Lightly brush pita bread with olive oil and sprinkle with McCormick Salad Supreme (like snackers from Olga's)
Greek Stuffed Bell Peppers
Stuffing Recipe:
Cooked Orzo pasta = about a 2 cups)
Kalamata Olives = about 12 chopped)
Crumbled Feta = 1/4 cup
Red Onion = 1/2 diced
Spinach = 1/2 cup chopped
Light Italian dressing = 1/4 cup
Garnish: feta and chopped pine nuts
Mix the orzo salad together. Cut the tops off 4 red peppers. Clean out centers then lightly using olive oil brush the insides and outsides of the peppers. Stuff with 1/2 cup of salad. Top with crumbled feta and chopped pine nuts. Bake at 425*F for 25 minutes, watch that the center gets hot the the tops don't burn.
I served them with grilled pita bread.
Lightly brush pita bread with olive oil and sprinkle with McCormick Salad Supreme (like snackers from Olga's)
Monday, June 6, 2011
Review and Pic of Vegetable Drawer Salad
Sunday, June 5, 2011
Strawberry Shortcake Cookies
I hear strawberries will be ready soon. I can't wait to pick some fresh for eating. I am not making jam with them this year. I just have a lot of strawberry left from last year and we enjoy eating them fresh and making yummy desserts with them too!
I found this recipe in the Detroit Free Press. It was adapted from a Martha Stewart recipe.
12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup + 1 TBSP sugar
1/4 tsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 TBSP cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado or coarse sugar for topping the cookies
Method:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, stir together the strawberries, lemon juice and 2 TBSP of the sugar, then set aside.
In a large bowl, combine the lemon zest and remaining 7 TBSP of sugar. Rub the zest into the sugar with your fingertips until moist and fragrant. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together. Finally, gently stir in the strawberry mixture. Use a small cookie scoop (about 1 1/2 TBSP) to portion the dough unto prepared cookie sheets spacing the cookies about 1 1/2-2 inches apart. Sprinkle with the turbinado sugar. Bake for about 25 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day that they are made but can be kept in an airtight container for 1 day.
Makes about 3 dozen cookies.
Nutritional info: per serving (I am assuming one cookie, it doesn't say), 74 calories, 4g fat, 9g carbs, 1g protein, 0.4g fiber.
I found this recipe in the Detroit Free Press. It was adapted from a Martha Stewart recipe.
12 oz. strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 tsp. fresh lemon juice
1/2 cup + 1 TBSP sugar
1/4 tsp lemon zest
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
6 TBSP cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Turbinado or coarse sugar for topping the cookies
Method:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a small bowl, stir together the strawberries, lemon juice and 2 TBSP of the sugar, then set aside.
In a large bowl, combine the lemon zest and remaining 7 TBSP of sugar. Rub the zest into the sugar with your fingertips until moist and fragrant. Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Use a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together. Finally, gently stir in the strawberry mixture. Use a small cookie scoop (about 1 1/2 TBSP) to portion the dough unto prepared cookie sheets spacing the cookies about 1 1/2-2 inches apart. Sprinkle with the turbinado sugar. Bake for about 25 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day that they are made but can be kept in an airtight container for 1 day.
Makes about 3 dozen cookies.
Nutritional info: per serving (I am assuming one cookie, it doesn't say), 74 calories, 4g fat, 9g carbs, 1g protein, 0.4g fiber.
Saturday, June 4, 2011
Vegetable Drawer Salad
I found this in the Detroit Free Press and it was created by Darlene Zimmerman, MS, RD for Heart Smart.
Makes 6 one-cup servings.
You will need:
1/2 cup dry mini penne pasta (suc as Barilla Piccolini penne)
2 1/2 cups asparagus, cut into 3/4 inch pieces
1 1/2 cups diced red bell pepper
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/2 cup diced cucumber
1/4 cup thinly sliced red onion
1 TBSP reduced-fat mayo
1 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP water
1 tsp Dijon mustard
1 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
Directions:
In a large saucepan of unsalted boiling water, cook pasta according to package instructions. Add the asparagus to the boiling pasta for the final 2 minutes of cooking. Drain the pasta and asparagus and rinse under very cold water; drain well and transfer to a large bowl. Add the red pepper, artichoke hearts, cucumber and onion. In a small bowl, whisk together the mayo and vinegar until smooth. Add the oil, water, mustard, sugar, salt and black pepper and continue to whisk. Pour the dressing over the vegetables and pasta and gently toss to coat.
Nutritionals:
per 1 cup serving; 100 calories, 5g fat, 13g carbs, 3g protein, 2g fiber. This works out to 3WW points per cup.
Makes 6 one-cup servings.
You will need:
1/2 cup dry mini penne pasta (suc as Barilla Piccolini penne)
2 1/2 cups asparagus, cut into 3/4 inch pieces
1 1/2 cups diced red bell pepper
1 jar (6.5 oz.) marinated artichoke hearts, drained
1/2 cup diced cucumber
1/4 cup thinly sliced red onion
1 TBSP reduced-fat mayo
1 TBSP balsamic vinegar
1 TBSP olive oil
1 TBSP water
1 tsp Dijon mustard
1 tsp sugar
1/8 tsp salt
1/8 tsp black pepper
Directions:
In a large saucepan of unsalted boiling water, cook pasta according to package instructions. Add the asparagus to the boiling pasta for the final 2 minutes of cooking. Drain the pasta and asparagus and rinse under very cold water; drain well and transfer to a large bowl. Add the red pepper, artichoke hearts, cucumber and onion. In a small bowl, whisk together the mayo and vinegar until smooth. Add the oil, water, mustard, sugar, salt and black pepper and continue to whisk. Pour the dressing over the vegetables and pasta and gently toss to coat.
Nutritionals:
per 1 cup serving; 100 calories, 5g fat, 13g carbs, 3g protein, 2g fiber. This works out to 3WW points per cup.
Sunday, May 1, 2011
Flourless Brownies
WARNING: these sound weird but EVEN after I told my family the secret ingredient, they went back for more!
Ingredients:
1 (15 oz.) can no-salt added black beans, drained and rinsed. I used Meijer brand low sodium.
3 large eggs
1/3 cup melted butter plus more for coating baking dish
1/4 cup cocoa powder
1/8 tsp salt
2 tsp gluten free vanilla extra (I had Tone's and it was naturally gluten free)
1/2 cup plus 2 TBSP cane sugar
1/2 gluten free semi-sweet chocolate chips (I used Nestles and they were naturally gluten free)
walnuts, optional, I didn't use these
Method:
Preheat oven to 350 degrees.
Butter an 8-inch baking pan. I used an 8x8. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in chocolate chips and nuts. Transfer mixture to the prepared brownies. Bake brownies for 30-35 minutes or until just set in the center. Cool before cutting into squares. (I cooked mine for 25 minutes.)
Nutrition Info: Makes 16 brownies. 160 calories, 9g fat, 17g carbs, 2g fiber and 4g protein. It worked out to 4.5 WW points each brownie with the nuts. I would guess about 4 WW points each brownie without the nuts.
I would definitely make these again!!!
Ingredients:
1 (15 oz.) can no-salt added black beans, drained and rinsed. I used Meijer brand low sodium.
3 large eggs
1/3 cup melted butter plus more for coating baking dish
1/4 cup cocoa powder
1/8 tsp salt
2 tsp gluten free vanilla extra (I had Tone's and it was naturally gluten free)
1/2 cup plus 2 TBSP cane sugar
1/2 gluten free semi-sweet chocolate chips (I used Nestles and they were naturally gluten free)
walnuts, optional, I didn't use these
Method:
Preheat oven to 350 degrees.
Butter an 8-inch baking pan. I used an 8x8. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in chocolate chips and nuts. Transfer mixture to the prepared brownies. Bake brownies for 30-35 minutes or until just set in the center. Cool before cutting into squares. (I cooked mine for 25 minutes.)
I would definitely make these again!!!
Monday, April 25, 2011
Lemon Rice Florentine
I plan to make this tonight. It makes 6 servings at 1/2 cup each serving. I have never made this before. I just clipped out of the Sunday paper this week because it sounded tasty.
You will need:
1 TBSP canola oil
3/4 cup chopped onion
1 cup jasmine or basmati rice
2 cups water
2 cups fresh spinach, chopped
2 TBSP lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
In a large saucepan, heat the oil over medium heat. Add the onion and saute' for 2-3 minutes. Add the rice and continue to cook for 2 minutes, stirring constantly. Add the water and heat to boiling. Reduce heat to low, cover and simmer until rice is tender, about 20 minutes. Remove from heat and add the spinach. Cover for 3-5 minutes, allowing the spinach to soften. Add the lemon juice, lemon zest, salt and pepper and stir to combine.
Nutritionals:
139 calories, 2g fat, 27g carbs, 2g protein, 1g fiber. Enjoy!
You will need:
1 TBSP canola oil
3/4 cup chopped onion
1 cup jasmine or basmati rice
2 cups water
2 cups fresh spinach, chopped
2 TBSP lemon juice
1 tsp lemon zest
1/2 tsp salt
1/4 tsp black pepper
In a large saucepan, heat the oil over medium heat. Add the onion and saute' for 2-3 minutes. Add the rice and continue to cook for 2 minutes, stirring constantly. Add the water and heat to boiling. Reduce heat to low, cover and simmer until rice is tender, about 20 minutes. Remove from heat and add the spinach. Cover for 3-5 minutes, allowing the spinach to soften. Add the lemon juice, lemon zest, salt and pepper and stir to combine.
Nutritionals:
139 calories, 2g fat, 27g carbs, 2g protein, 1g fiber. Enjoy!
Door to Door Organics Delivery
I have been so busy lately with family tree research that I haven't taken the time to post here. I have been cooking as much as usual, I just haven't been counting, calculating and photographing all the meals.
Here are a few pictures of my Friday delivery that I got from Door to Door Organics. I ended up using a coupon through Groupon so it was $11 for what is shown here. If anyone wants to buy something through Groupon, you could use this link to help me out; http://www.groupon.com/r/uu10167894.
Everything that we have eaten so far has been fresh and delicious. I used all the lettuce for two different salads for Easter at two houses. I made sweet potato fries with the two sweet potatoes. Chris and the kids have eaten most of the fruit. I am determined to get one of the apples or pears. I still need to use the carrots and zucchini and cucumber. I am planning to use those tonight and tomorrow for dinner.
Here are a few pictures of my Friday delivery that I got from Door to Door Organics. I ended up using a coupon through Groupon so it was $11 for what is shown here. If anyone wants to buy something through Groupon, you could use this link to help me out; http://www.groupon.com/r/uu10167894.
Monday, April 11, 2011
BACK in Business
I was so busy last week that I neglected the blog for a few days. We ended up going out for dinner on Nolan's birthday, the 6th. I had my Genealogy class on the 7th, so everyone ate leftovers. I was cleaning and preparing for Nolan's party on Friday so we ordered out. Excuses, excuses. Anyway, I am going to be back to blogging this week.
I may end up making some of the things listed on last week's menu since I only made a few but I still need to plan a menu for this week and go grocery shopping. I will try to post that menu tonight.
I may end up making some of the things listed on last week's menu since I only made a few but I still need to plan a menu for this week and go grocery shopping. I will try to post that menu tonight.
Tuesday, April 5, 2011
Review and Pic of Cheese-Stuffed Manicotti
Cheese-Stuffed Manicotti
This is from the WW New and Complete Cookbook.
Makes 6 Servings
You need:
1 tsp olive oil
3 garlic cloves, minced
1 (14 1/2 oz) can tomato puree'
2 tsp dried oregano
2 tsp finely chopped fresh basil, or 1/2 tsp dried
1/4 tsp freshly ground pepper
1 1/2 cups part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
Directions:
In a large nonstick skillet over medium heat, heat the oil. Saute' the garlic until golden, about 2 minutes. Stir in the tomato puree', oregano, basil and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat oven to 350 degrees; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg and parsley. Fill the manicotti with cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Nutritionals: for 2 stuffed shells with sauce-368 calories, 15g fat, 36g carbs, 3g fiber, 25g protein= 10 WW points, so 5 WW points per shell. You can adjust to what you want to eat for the day or if you want a smaller portion for lunch.
Makes 6 Servings
You need:
1 tsp olive oil
3 garlic cloves, minced
1 (14 1/2 oz) can tomato puree'
2 tsp dried oregano
2 tsp finely chopped fresh basil, or 1/2 tsp dried
1/4 tsp freshly ground pepper
1 1/2 cups part-skim ricotta cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh flat-leaf parsley
12 manicotti shells, cooked
Directions:
In a large nonstick skillet over medium heat, heat the oil. Saute' the garlic until golden, about 2 minutes. Stir in the tomato puree', oregano, basil and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.
2. Meanwhile, preheat oven to 350 degrees; spray a 9x13 baking dish with nonstick spray.
3. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg and parsley. Fill the manicotti with cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.
Nutritionals: for 2 stuffed shells with sauce-368 calories, 15g fat, 36g carbs, 3g fiber, 25g protein= 10 WW points, so 5 WW points per shell. You can adjust to what you want to eat for the day or if you want a smaller portion for lunch.
Arroz con Pollo
This is from the WW New and Complete Cookbook.
Makes 4 servings
You will need:
4 tsp olive oil
1 1/2 pounds chicken parts, skinned (I will use boneless, skinless chicken breast)
1 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1 green bell pepper, seeded and chopped (I am using yellow bell pepper, prettier)
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz.) can stewed tomatoes (I use my homemade ones)
1/2 cup low-sodium chicken broth
2 TBSP water
2/3 cup white rice
1 TBSP capers, rinsed and drained
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 bay leaf
1 cup frozen peas
1 cup chopped roasted red peppers
Directions:
1. Preheat the oven to 350 degrees. In a large nonstick skillet over medium heat, heat the oil. Add the chicken, sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-qt casserole.
2. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf. Transfer to the casserole. Cover and bake for 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Nutritionals: for 1/4 of the casserole: 333 calories, 6g fat, 43g carbs, 6g fiber, 26g protein= 8 WW points.
Makes 4 servings
You will need:
4 tsp olive oil
1 1/2 pounds chicken parts, skinned (I will use boneless, skinless chicken breast)
1 tsp paprika
1/4 tsp salt
1/4 tsp freshly ground pepper
1 green bell pepper, seeded and chopped (I am using yellow bell pepper, prettier)
1 celery stalk, chopped
1 onion, chopped
2 garlic cloves, minced
1 (14 1/2 oz.) can stewed tomatoes (I use my homemade ones)
1/2 cup low-sodium chicken broth
2 TBSP water
2/3 cup white rice
1 TBSP capers, rinsed and drained
1/2 tsp dried oregano
1/2 tsp saffron threads, crushed
1 bay leaf
1 cup frozen peas
1 cup chopped roasted red peppers
Directions:
1. Preheat the oven to 350 degrees. In a large nonstick skillet over medium heat, heat the oil. Add the chicken, sprinkle with the paprika, salt and pepper; cook, turning frequently, until browned, 8-10 minutes. Transfer the chicken to a shallow 2-qt casserole.
2. In the skillet, combine the bell pepper, celery, onion and garlic; cook, stirring frequently, until softened, about 4-5 minutes.
3. Stir in the tomatoes, broth and water; bring to a boil. Remove from the heat; stir in the rice, capers, oregano, saffron, and bay leaf. Transfer to the casserole. Cover and bake for 25 minutes; stir in the peas and roasted peppers. Cover and bake until the liquid is absorbed, about 15 minutes longer; discard the bay leaf before serving.
Nutritionals: for 1/4 of the casserole: 333 calories, 6g fat, 43g carbs, 6g fiber, 26g protein= 8 WW points.
Monday, April 4, 2011
Recipe from my friend Kelly, Asian Chicken Tossed Salad
I am copying and pasting this from an email from my friend and blog follower Kelly.
Asian Chicken Tossed Salad
Makes 6 servings as a side, or 4 as a meal
1 medium head Napa Cabbage, chopped
1 bag romaine lettuce salad (just the leaves, no salad mix)
3 green onions sliced, including green stems
2 6-8 oz cans mandarin oranges, drained
1 small can sliced water chestnuts
1/3 cup sliced almonds
2 chicken breasts, cooked and chopped
Toss all ingredients in large bowl.
Drizzle with light or fat free Asian Salad Dressing. (I used Wishbone Light Asian Toasted Sesame.)
My kids LOVED it, and they are picky eaters.
I am adding the following info.Nutritionals:
cabbage, lettuce, green onions=0
mandarin oranges-6 WW points, water chestnuts-1 WW point, sliced almonds-5.5 WW points, chicken breast-10 WW points, dressing (per 2 TBSP)-1.5 WW points.
Total- (without dressing)-22.5 WW points
If divided by six and served as a side- 5.25 WW points (with 2 TBSP dressing)
If divided by four and served as a meal- 7 WW points (with 2 TBSP dressing)
I am using Ken's Light Asian Sesame with Ginger and Soy Dressing.
Asian Chicken Tossed Salad
Makes 6 servings as a side, or 4 as a meal
1 medium head Napa Cabbage, chopped
1 bag romaine lettuce salad (just the leaves, no salad mix)
3 green onions sliced, including green stems
2 6-8 oz cans mandarin oranges, drained
1 small can sliced water chestnuts
1/3 cup sliced almonds
2 chicken breasts, cooked and chopped
Toss all ingredients in large bowl.
Drizzle with light or fat free Asian Salad Dressing. (I used Wishbone Light Asian Toasted Sesame.)
My kids LOVED it, and they are picky eaters.
I am adding the following info.Nutritionals:
cabbage, lettuce, green onions=0
mandarin oranges-6 WW points, water chestnuts-1 WW point, sliced almonds-5.5 WW points, chicken breast-10 WW points, dressing (per 2 TBSP)-1.5 WW points.
Total- (without dressing)-22.5 WW points
If divided by six and served as a side- 5.25 WW points (with 2 TBSP dressing)
If divided by four and served as a meal- 7 WW points (with 2 TBSP dressing)
I am using Ken's Light Asian Sesame with Ginger and Soy Dressing.
Review and Pic of Penne with Brie, Mushrooms and Arugula
Chris and I really liked this. I gave the kids the noodles without the veggies b/c they don't like onions, mushrooms or arugula. They both liked the noodles and cheese mixture of course. I would make this again. There are a ton of leftovers so it might be better if you had company or a larger family or just kids that would dig it.
Penne with Brie, Mushrooms and Arugula
This was taken from the Sunday April 3, 2011 Detroit Free Press. The recipe was adapted from Real Simple Dinner Tonight, Done! by Real Simple Magazine.
Penne with Brie, Mushrooms and Arugula
Serves 4
You will need:
12 oz. penne
1 TBSP olive oil
1 pound button or crimini mushrooms, cleaned and quartered
1 small red onion, peeled and thinly sliced
1/2 cup dry white wine, vermouth or chicken broth
1/2 tsp kosher sea salt
1/4 tsp freshly ground black pepper
8 oz. Brie cut into 1-inch pieces
4 cup baby arugula, rinsed patted dry
Directions:
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, in a large skillet, heat the oil over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
Add the wine, salt and pepper and cook until the mushrooms begin to brown, 5-6 minutes.
Toss the pasta with the Brie and reserved cooking water until Brie melts and the pasta is coated. Stir in the mushroom mixture and arugula. Serve immediately.
Nutritionals: for 1/4 of the recipe; 567 calories, 19g fat, 65g carbs, 31g protein, 8g fiber= 14 WW points.
Penne with Brie, Mushrooms and Arugula
Serves 4
You will need:
12 oz. penne
1 TBSP olive oil
1 pound button or crimini mushrooms, cleaned and quartered
1 small red onion, peeled and thinly sliced
1/2 cup dry white wine, vermouth or chicken broth
1/2 tsp kosher sea salt
1/4 tsp freshly ground black pepper
8 oz. Brie cut into 1-inch pieces
4 cup baby arugula, rinsed patted dry
Directions:
Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, in a large skillet, heat the oil over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2-3 minutes.
Add the wine, salt and pepper and cook until the mushrooms begin to brown, 5-6 minutes.
Toss the pasta with the Brie and reserved cooking water until Brie melts and the pasta is coated. Stir in the mushroom mixture and arugula. Serve immediately.
Nutritionals: for 1/4 of the recipe; 567 calories, 19g fat, 65g carbs, 31g protein, 8g fiber= 14 WW points.
Mediterranean Pasta with Fire Roasted Tomatoes
This was a McCormick Recipe posted in a magazine that I tore out. Not sure what magazine.
Mediterranean Pasta with Fire Roasted Tomatoes
(Makes 6 Servings)
2 pounds of plum tomatoes (10-12), halved lengthwise
1/2 cup olive oil, divided
2 cloves garlic, minced
1 TBSP Italian seasoning
1/2 tsp. crushed red pepper
1/2 tsp. sea salt
1/4 tsp. black pepper
8 oz. pasta, such as fettuccine
Directions:
1.Place tomato halves, cut-sides up, in a foil lines pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in a small bowl. Spoon over tomatoes. Drizzle with 2 TBSP of the remaining oil.
2.Roast in preheated 400 degree oven 45-60 minutes until tomatoes are soft and browned on top.
3.Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 TBSP oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining tomatoes; toss to mix well. Sprinkle with Parmesan cheese and additional crushed red pepper, if desired.
Nutritionals: tomatoes and all spices=0, olive oil= 8 WW points, 8 oz. pasta (uncooked)= 20 WW points.
Total= 28 WW points. Divide into 6 servings for 4.6 WW points per serving.
Mediterranean Pasta with Fire Roasted Tomatoes
(Makes 6 Servings)
2 pounds of plum tomatoes (10-12), halved lengthwise
1/2 cup olive oil, divided
2 cloves garlic, minced
1 TBSP Italian seasoning
1/2 tsp. crushed red pepper
1/2 tsp. sea salt
1/4 tsp. black pepper
8 oz. pasta, such as fettuccine
Directions:
1.Place tomato halves, cut-sides up, in a foil lines pan sprayed with no stick cooking spray. Mix 1/4 cup oil, garlic and seasonings in a small bowl. Spoon over tomatoes. Drizzle with 2 TBSP of the remaining oil.
2.Roast in preheated 400 degree oven 45-60 minutes until tomatoes are soft and browned on top.
3.Prepare pasta as directed on package. Drain well. Place 1/2 of the roasted tomatoes and remaining 2 TBSP oil in large bowl. Coarsely mash tomatoes. Add pasta and remaining tomatoes; toss to mix well. Sprinkle with Parmesan cheese and additional crushed red pepper, if desired.
Nutritionals: tomatoes and all spices=0, olive oil= 8 WW points, 8 oz. pasta (uncooked)= 20 WW points.
Total= 28 WW points. Divide into 6 servings for 4.6 WW points per serving.
Tandoori Chicken Kabobs
This was taken from Parents magazine August 2008.
You will need:
1 pound chicken breast tenderloins
2 TBSP. vegetable oil, divided
1 tsp. garlic paste
1 1/2 tsp. garam masala
1 tsp grated fresh ginger
8 oz. fresh asparagus spears
1 pkg. (8-9 oz.) cooked brown rice
1 container (6 oz.) plain yogurt
1 TBSP lime juice
Directions:
1. Toss chicken with 1 TBSP. oil, garlic paste, garam masala and ginger. THread each piece onto a skewer (soak wooden ones in water for 30 minutes first). Coat asparagus with remaining oil.
2. Put theskewers and asparagus right on the rack of the grill over medium heat for about 10 minutes, turning occasionally. (Cook uncovered if you're using coals, but put the top down on a gas grill.)
3. Heat rice according to package directions. Cut aspragus into 2-inch pieces and mix into rice. Mix yogurt and lime juice together and serve on the side.
Nutritonals per serving: This makes four servings.
315 calories, 31g protein, 11g fat, 22g carbs, 1g fiber= 8 WW points.
You will need:
1 pound chicken breast tenderloins
2 TBSP. vegetable oil, divided
1 tsp. garlic paste
1 1/2 tsp. garam masala
1 tsp grated fresh ginger
8 oz. fresh asparagus spears
1 pkg. (8-9 oz.) cooked brown rice
1 container (6 oz.) plain yogurt
1 TBSP lime juice
Directions:
1. Toss chicken with 1 TBSP. oil, garlic paste, garam masala and ginger. THread each piece onto a skewer (soak wooden ones in water for 30 minutes first). Coat asparagus with remaining oil.
2. Put theskewers and asparagus right on the rack of the grill over medium heat for about 10 minutes, turning occasionally. (Cook uncovered if you're using coals, but put the top down on a gas grill.)
3. Heat rice according to package directions. Cut aspragus into 2-inch pieces and mix into rice. Mix yogurt and lime juice together and serve on the side.
Nutritonals per serving: This makes four servings.
315 calories, 31g protein, 11g fat, 22g carbs, 1g fiber= 8 WW points.
Weekly Menu #3
This is what I have planned for the week. I went through an old notebook I kept from when I was doing WW's before and got some of my recipes out of there. I am also trying a new one from the Sunday paper, a magazine, a no brainer and one from the WW New Complete Cookbook.
Tandoori chicken
Mediterranean Pasta with Fire Roasted Tomatoes
Cheese Stuffed Manicotti
Enchiladas (probably spinach and black bean, maybe chicken)
BLT and homemade sweet potato fries
Arroz con Pollo
Penne with Brie, Mushrooms and Arugula
Tandoori chicken
Mediterranean Pasta with Fire Roasted Tomatoes
Cheese Stuffed Manicotti
Enchiladas (probably spinach and black bean, maybe chicken)
BLT and homemade sweet potato fries
Arroz con Pollo
Penne with Brie, Mushrooms and Arugula
Saturday, April 2, 2011
Provencal Chicken Picture and Review
The concept of it is good though. I think I might mix it up and see what works on a different day.
Friday, April 1, 2011
Review and Picture of Southern Oven "Fried" Chicken
I served this with red potatoes and steamed broccoli.
I tossed 6 red potatoes with 1 TBSP olive oil and a packet of Italian dressing mix. They were so good and there were leftovers! I just baked them in the oven with the chicken on 400 for about 20-30 minutes.
Thursday, March 31, 2011
For anyone looking to make their own Black Bean Burgers
This was taken from the Whole Foods website.
Homemade Blackbean BurgersServes 6
These easy-to-assemble burgers can be shaped ahead of time and cooked off when you’re ready to eat.
Ingredients
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
Salt and pepper to taste
Hot sauce to taste
1 to 2 tablespoons extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
Method
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.
Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.
Nutrition
Per serving (about 8oz/222g-wt.): 290 calories (70 from fat), 7g total fat, 1g saturated fat, 35mg cholesterol, 450mg sodium, 47g total carbohydrate (10g dietary fiber, 7g sugar), 12g protein= 7 WW points each.
You could cut points by using different buns than the ones listed here. Also, you could use egg beaters or another egg substitute to lower points.
Provencal Chicken Strips Recipe
This is from the WW New Complete Cookbook.
You will need;
2 tsp olive oil
3/4 pound skinless, boneless chicken breasts, cut into 2-inch strips
1 shallot, finely chopped
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 TBSP freshly chopped parsley
1 TBSP capers, rinsed and drained
1 tsp red-wine vinegar
1 tsp finely chopped rosemary, or 1/4 tsp dried
3 cups hot cooked whole-wheat pasta
Directions:
1. In a large nonstick skillet, heat the oil. Saute' the chicken, stirring constantly, 4 minutes. Add the shallot and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.
2. Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the pasta.
Nutritionals: Makes 4 servings, serving size is about 1 1/2 cups chicken and pasta mixture. (I will measure out chicken mixture and let you know how much it makes when I make this).
266 calories, 5g fat, 33g carbs, 4g fiber, 24g protein= 6.5 WW points.
This would be great without the chicken with some fresh summer squash and zucchini in it's place. You would need to adjust points for that.
You will need;
2 tsp olive oil
3/4 pound skinless, boneless chicken breasts, cut into 2-inch strips
1 shallot, finely chopped
2 garlic cloves, minced
6-8 plum tomatoes, chopped
2 TBSP freshly chopped parsley
1 TBSP capers, rinsed and drained
1 tsp red-wine vinegar
1 tsp finely chopped rosemary, or 1/4 tsp dried
3 cups hot cooked whole-wheat pasta
Directions:
1. In a large nonstick skillet, heat the oil. Saute' the chicken, stirring constantly, 4 minutes. Add the shallot and garlic; cook, stirring frequently, until the chicken is cooked through, 2-4 minutes.
2. Stir in the tomatoes, parsley, capers, vinegar and rosemary. Reduce the heat and simmer until the liquid evaporates, about 10 minutes. Serve the chicken mixture over the pasta.
Nutritionals: Makes 4 servings, serving size is about 1 1/2 cups chicken and pasta mixture. (I will measure out chicken mixture and let you know how much it makes when I make this).
266 calories, 5g fat, 33g carbs, 4g fiber, 24g protein= 6.5 WW points.
This would be great without the chicken with some fresh summer squash and zucchini in it's place. You would need to adjust points for that.
Wednesday, March 30, 2011
Dessert with Dinner for once!
I NEVER serve dessert. It's sad but true but desserts are reserved for special occasions. I hardly ever order dessert at a restaraunt and it's not because I don't like them. My mom made some scrumptious lemon bars today that she shared with us. I will share the picture and recipe with you here.
This was from USA Today March 25-27, 2011. Cooksmart by Three Many Cooks.
It is called The best lemon bars, bar none!
Luscious Lemon Bars
for crust:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup confectioners sugar
1 stick (8 TBSP) butter
for filling:
2 large eggs
3/4 cup sugar
1 1/2 TBSP. all-purpose flour
6 TBSP juice from 2 lemons
2 tsp. finely grated lemon zest
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8x8 inch baking pan with cooking spray. Fit an 8-inch by 16-inch piece of foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with cooking spray.
Mix flour, salt, confectioners sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes.
While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from the pan and set on wire rack. Cool until room temperature. Cut into squares and serve.
Nutritionals:
Makes 16 servings
143 calories, 20g carbs, 2g protein, 6g fat, 0g fiber= 4 WW points each! YUMMY!!!
This was from USA Today March 25-27, 2011. Cooksmart by Three Many Cooks.
It is called The best lemon bars, bar none!
Luscious Lemon Bars
for crust:
1 cup all-purpose flour
1/8 tsp salt
1/2 cup confectioners sugar
1 stick (8 TBSP) butter
for filling:
2 large eggs
3/4 cup sugar
1 1/2 TBSP. all-purpose flour
6 TBSP juice from 2 lemons
2 tsp. finely grated lemon zest
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray an 8x8 inch baking pan with cooking spray. Fit an 8-inch by 16-inch piece of foil across pan bottom and up the 2 sides as foil overhangs to pull bars from the pan. Spray foil with cooking spray.
Mix flour, salt, confectioners sugar in a medium bowl; stir in butter to form dough. Press dough into pan bottom (the bottom of a measuring cup dipped in flour helps). Bake until pale golden, about 20 minutes.
While pastry bakes, whisk eggs, sugar, flour, lemon juice and zest in a medium bowl.
Remove pan from oven. Add lemon mixture and continue to bake until just set, about 20 minutes longer; let cool in pan for a few minutes and then using foil handles, pull bars from the pan and set on wire rack. Cool until room temperature. Cut into squares and serve.
Nutritionals:
Makes 16 servings
143 calories, 20g carbs, 2g protein, 6g fat, 0g fiber= 4 WW points each! YUMMY!!!
Spicy Beef (or chicken) and Broccoli Stir-Fry. This is a repeat but I have ginger.
This recipe was taken from the WW New Complete Cookbook. I am changing a few things to adapt to what I have on hand. I will also list nutritionals for both beef and chicken for all those chicken lovers on here who voted! :)
A cute little story. I bought Chris some Diet Gingerale this week. Nolan likes to get them out for Chris for dinner or when he is packing his lunch. Nolan calls them Ginger. But the way he says it is like this; Ginga. It's almost like he has a Boston accent. Chris and I smile or break down laughing every time he says it.
Spicy Beef and Broccoli Stir-Fry
2TBSP dry sherry
2 TBSP dark soy sauce (This is the good stuff, Tamari) BUT you could use regular
5-6 garlic cloves, minced
1 TBSP grated peeled fresh ginger
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 pound beef tenderloin, trimmed of all fat and cut into strips
1 tsp cornstarch
1 TBSP vegetable oil
4 cups broccoli florets
3 scallions, thinly sliced I don't have these :(
1. To prepare marinade, in a gallon size Ziplock, combine the sherry, soy sauce, garlic, sesame oil and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup of liquid. Add the cornstarch and stir until it dissolves.
3. Heat a large non-stick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses it's red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.
Nutrionals:
This makes four servings. Each 1/4 of the stir-fry is 207 calories, 11g fat, 8g carb, 3g fiber and 18g protein.
That works out to 5 WW points per serving.
If using chicken instead it would be 4 WW points per serving. It is 4 WW points for 3 oz. cooked tenderloin and 3 WW points for 3 oz. of grilled chicken breast.
I am serving this with rice tonight.
A cute little story. I bought Chris some Diet Gingerale this week. Nolan likes to get them out for Chris for dinner or when he is packing his lunch. Nolan calls them Ginger. But the way he says it is like this; Ginga. It's almost like he has a Boston accent. Chris and I smile or break down laughing every time he says it.
Spicy Beef and Broccoli Stir-Fry
2TBSP dry sherry
2 TBSP dark soy sauce (This is the good stuff, Tamari) BUT you could use regular
5-6 garlic cloves, minced
1 TBSP grated peeled fresh ginger
1 tsp Asian (dark) sesame oil
1/4 tsp crushed red pepper
1/2 pound beef tenderloin, trimmed of all fat and cut into strips
1 tsp cornstarch
1 TBSP vegetable oil
4 cups broccoli florets
3 scallions, thinly sliced I don't have these :(
1. To prepare marinade, in a gallon size Ziplock, combine the sherry, soy sauce, garlic, sesame oil and red pepper; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.
2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup of liquid. Add the cornstarch and stir until it dissolves.
3. Heat a large non-stick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses it's red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.
Nutrionals:
This makes four servings. Each 1/4 of the stir-fry is 207 calories, 11g fat, 8g carb, 3g fiber and 18g protein.
That works out to 5 WW points per serving.
If using chicken instead it would be 4 WW points per serving. It is 4 WW points for 3 oz. cooked tenderloin and 3 WW points for 3 oz. of grilled chicken breast.
I am serving this with rice tonight.
Tuesday, March 29, 2011
Review and Picture of Chicken Stir-Fry
Not sure where to begin. I made this to the tee. I had every ingredient and measured it all out. It only made 2 cups. It was suppose to make 4 servings at 1 1/4 cups each. So, I ended up adding up the entire recipe and dividing it by two since Chris and I each got 1 cup. I was more than slightly perturbed by this. I have had a lot better stir-fry but Chris says this was one of the best ones he has had. I don't think I will make it again unless Chris special requests it.
Review of Greek Veggie Burger and Homemade Fries
Chris and I like this and I think next time we will just divide the olive garlic sauce in two. The kids usually just split one patty and do the traditional ketchup and mustard. Of course we would up our points but I think it works out to 1.5 WW points more. Not bad! We ate these with just the olive garlic sauce, nothing else. It is very, very flavorful and good.
Chicken Stir-Fry
This is from WW New Complete Cookbook. This is a new one for me. I am making it tonight!
You need:
2 TBSP low sodium chicken broth (freeze the rest)
1 TBSP minced peeled fresh ginger
1 TBSP reduced sodium soy sauce
1 TBSP Worcestershire sauce
2 tsp packed brown sugar
1 tsp cornstarch
1 tsp Asian (dark) sesame oil
3/4 pound skinless, boneless chicken breasts, cut into strips
2 TBSP sesame seeds
1 TBSP peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress
Directions:
1. To prepare marinade, in a zip-close bag, combine broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch and sesame oil; add the chicken. Seal the bag, squeezing out extra air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.
2. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl.
3. In the same skillet, heat the peanut oil. Stir-fry the scallions, garlic and red pepper, 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes. Serve sprinkled with the sesame seeds.
Nutritionals: Makes 4 servings. One serving is about 1 1/4 cups.
184 calories, 8g fat, 9g carbs, 1g fiber and 20g protein= 5 WW points. That works out to 1 WW point per 1/4 cup. You can adjust your serving to how many points you want for dinner.
I will serve this with brown rice.
You need:
2 TBSP low sodium chicken broth (freeze the rest)
1 TBSP minced peeled fresh ginger
1 TBSP reduced sodium soy sauce
1 TBSP Worcestershire sauce
2 tsp packed brown sugar
1 tsp cornstarch
1 tsp Asian (dark) sesame oil
3/4 pound skinless, boneless chicken breasts, cut into strips
2 TBSP sesame seeds
1 TBSP peanut oil
6 scallions, cut into 1-inch lengths
2 garlic cloves, minced
1/4 tsp crushed red pepper
12 asparagus spears, cut into 2-inch lengths
1 cup trimmed watercress
Directions:
1. To prepare marinade, in a zip-close bag, combine broth, ginger, soy sauce, Worcestershire sauce, brown sugar, cornstarch and sesame oil; add the chicken. Seal the bag, squeezing out extra air; turn to coat the chicken. Refrigerate, turning bag occasionally, at least 2 hours or overnight. Drain and discard marinade.
2. Heat a large nonstick skillet until very hot; add the sesame seeds and stir-fry until golden, 2-3 minutes. Transfer to a small bowl.
3. In the same skillet, heat the peanut oil. Stir-fry the scallions, garlic and red pepper, 2 minutes; add the asparagus and stir-fry until tender, 4-5 minutes. Add the chicken and watercress; stir-fry until the chicken is cooked through, 6-8 minutes. Serve sprinkled with the sesame seeds.
Nutritionals: Makes 4 servings. One serving is about 1 1/4 cups.
184 calories, 8g fat, 9g carbs, 1g fiber and 20g protein= 5 WW points. That works out to 1 WW point per 1/4 cup. You can adjust your serving to how many points you want for dinner.
I will serve this with brown rice.
Monday, March 28, 2011
Southern Oven "Fried" Chicken
I got this from the WW New Complete Cookbook. I have never made it before so it will be an adventure for us too. I assume the kids will really like this though.
You will need:
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 TBSP all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil
Directions:
1. Preheat oven to 400 degrees; spray a large baking sheet with nonstick cooking spray.
2. Pour the buttermilk into a shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.
Nutritionals:
(about 2 pieces according to the book) I would just make into 4 even portions so you know after it's done.
229 calories, 10g fat, 11g carbs, 0g fiber, 23g protein= 6 WW points.
TIP-
You could up the fiber by using a different cereal perhaps Fiber One corn flakes or Total corn flakes if there are better fiber nutritionals in those.
I just realized that I don't have the cereal for this so will have to go to the store AGAIN this week.
You will need:
1/2 cup fat free buttermilk
1/2 cup cornflakes, crushed
3 TBSP all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
2 pounds chicken parts, skinned
4 tsp canola oil
Directions:
1. Preheat oven to 400 degrees; spray a large baking sheet with nonstick cooking spray.
2. Pour the buttermilk into a shallow bowl. On a sheet of wax paper, combine the cornflake crumbs, flour, salt and pepper. Dip the chicken in the buttermilk, then dredge in the cornflake mixture, coating completely. Place the chicken on the baking sheet; drizzle with the oil. Bake 30 minutes, then turn the chicken over. Bake until cooked through, 15-20 minutes longer.
Nutritionals:
(about 2 pieces according to the book) I would just make into 4 even portions so you know after it's done.
229 calories, 10g fat, 11g carbs, 0g fiber, 23g protein= 6 WW points.
TIP-
You could up the fiber by using a different cereal perhaps Fiber One corn flakes or Total corn flakes if there are better fiber nutritionals in those.
I just realized that I don't have the cereal for this so will have to go to the store AGAIN this week.
Cat Cora's Greek Veggie Burgers with Olive Garlic Sauce recipe
I got this recipe a few years ago from the Morningstar website. We really like these. It is a fast and easy recipe too!
Ingredients:
4 veggie burgers
1/3 cup Kalamata olives, pitted and chopped
2 TBSP lowfat plain yogurt
2 TBSP crumbled feta cheese
1 TBSP chopped green onion
1 tsp fresh chopped oregano (I never used this for the recipe)
1/8 tsp pepper
1 clove garlic minced
4 hamburger buns, split and toasted
4 leaves lettuce
4 thin slices tomato
4 thin slices red onion
4 slices cucumber (optional)
Directions:
1. Cook veggie burgers according to package directions.
2. Meanwhile, in a small bowl stir together olives, yogurt, cheese, green onion, oregano, pepper and garlic.
3. Serve burgers in buns along with veggies listed and topped with olive mixture.
Nutritionals:
I am using Boca burgers (b/c that's what I have)-100 calories, 1g fat, 8g carbs, 6g fiber, 19g protein= 2.5 WW points each.
I am using Arnold Select Whole Grain White Sandwich Thins for buns-100 calories, 1g fat, 22g carbs, 5g fiber, 4g protein= 2.5 WW points each.
I am using 16 Kalamata olives, mostly b/c 4=a serving-160 calories, 17.2g fat, 0.4g carbs, 1.2g fiber, 0.8g protein= 4WW points total.
yogurt-free
feta- 45 calories, 3.5g fat, 1g carbs, 0g fiber, 3.5g protein= 1.5 WW points total.
green onion, garlic, oregano, lettuce, tomato, red onion and cucumber= free
Total- 6.5 WW points per Boca burger with bun and sauce with veggie toppings.
I will serve this with homemade yam fries and a vegetable.
Ingredients:
4 veggie burgers
1/3 cup Kalamata olives, pitted and chopped
2 TBSP lowfat plain yogurt
2 TBSP crumbled feta cheese
1 TBSP chopped green onion
1 tsp fresh chopped oregano (I never used this for the recipe)
1/8 tsp pepper
1 clove garlic minced
4 hamburger buns, split and toasted
4 leaves lettuce
4 thin slices tomato
4 thin slices red onion
4 slices cucumber (optional)
Directions:
1. Cook veggie burgers according to package directions.
2. Meanwhile, in a small bowl stir together olives, yogurt, cheese, green onion, oregano, pepper and garlic.
3. Serve burgers in buns along with veggies listed and topped with olive mixture.
Nutritionals:
I am using Boca burgers (b/c that's what I have)-100 calories, 1g fat, 8g carbs, 6g fiber, 19g protein= 2.5 WW points each.
I am using Arnold Select Whole Grain White Sandwich Thins for buns-100 calories, 1g fat, 22g carbs, 5g fiber, 4g protein= 2.5 WW points each.
I am using 16 Kalamata olives, mostly b/c 4=a serving-160 calories, 17.2g fat, 0.4g carbs, 1.2g fiber, 0.8g protein= 4WW points total.
yogurt-free
feta- 45 calories, 3.5g fat, 1g carbs, 0g fiber, 3.5g protein= 1.5 WW points total.
green onion, garlic, oregano, lettuce, tomato, red onion and cucumber= free
Total- 6.5 WW points per Boca burger with bun and sauce with veggie toppings.
I will serve this with homemade yam fries and a vegetable.
Sunday, March 27, 2011
Review/Pic. of Oh So Good Onion Soup!
This soup was great! It ended up making appx. 9 cups. So, a hearty two cups per serving. Chris and I were both full after one bowl. Chris made homemade Italian bread last night so we ate that with the soup. It was from the WW New Complete Cookbook. We haven't gotten accustomed to yeast yet but hopefully in the weeks to come, we will do better. His bread was tasty but very dense.
WWWhat's Cooking for Dinner this week? Weekly Menu #2
Well, as promised I am trying to provide a weekly menu. I am going to use a lot of recipes from the WW New Complete Cookbook. I didn't make the Delmonico steak recipe last week or the Onion Soup due to the mishap so... I might add those in somewhere in the next week or so. Here's what I have planned so far;
Remember these are in no specific order.
Faux Chicken Parmesan
Onion Soup
Southern Oven "Fried" Chicken
Chicken Stir-Fry
Provencal Chicken Strips
Spicy Beef and Broccoli Stir-Fry
Greek Veggie Burgers with Olive Garlic Sauce
I will post some of these recipes later today or tonight.
Remember these are in no specific order.
Faux Chicken Parmesan
Onion Soup
Southern Oven "Fried" Chicken
Chicken Stir-Fry
Provencal Chicken Strips
Spicy Beef and Broccoli Stir-Fry
Greek Veggie Burgers with Olive Garlic Sauce
I will post some of these recipes later today or tonight.
Friday, March 25, 2011
Dinner Mishap and Success!! Asparagus Lasagna Recipe/Review and Pic.
Well, my plan yesterday was to make the onion soup and sour dough bread. The bread had sat for two days and was ready to be made. It looks ugly but Chris says it tastes great! I didn't try it yet. The onions I had were sprouting and other things so I tossed them and went to plan B. I already had the butter and olive oil in the pan when I discovered the nastiness of the onions and I hate to waste so... I decided to try out the recipe I had in my head for asparagus lasagna.
You will need:
1/4 cup butter ( I used 1 TBSP oil and 3 TBSP butter since I had started the onion soup recipe. I always use unsalted butter for cooking and baking.)
1/4 cup flour
2 cups FF milk
dash of pepper
1/2 tsp. or more of hot pepper sauce (I used Tabasco)
1/2 cup FF milk
2 cups 2% milk fat cheddar cheese (I used Meijer brand)
1 bunch of asparagus, ends trimmed off and remainder cut into 1/2 inch or so pieces.
6 lasagna noodles (I used Kroger brand Whole Wheat, Whole Grain) I really liked that they listed their nutritional info. as 2 1/2 noodles for a serving instead of by ounces.
Directions:
Boil lasagna noodles and blanch asparagus. Blanching is easy. Just put the asparagus in boiling water to take off the crispness about 2 minutes and then submerge in a bowl of ice water. Drain the asparagus and set aside.
In sauce pan, low heat, melt butter and add flour. Stir 3 minutes. Gradually stir in 2 cups of warm milk. (I microwave mine for about 1 minute in a Pyrex measuring cup). Turn up the heat, stir until sauce is just boiling. Turn the heat down and let simmer for about 2 minutes. Add pepper and hot sauce. Stir in 1/2 cup cold milk, simmer. Stir in 2 cups of cheese. After this is totally mixed and all flour is dissolved, add the cooled asparagus. Mix this together.
Spray a 2 qt. dish with cooking spray. Put three lasagna noodles down followed by cheese/asparagus mixture. Top with additional three lasagna noodles. If you like your noodles crunchy, put this in the oven now. Otherwise, top with tin foil first. I cooked it for 20 minutes at 350 degrees. When you take this out, the sauce will seem runny. I let it sit for about five minutes before cutting.
Nutritonals: This made 9 servings.
butter- 9 WW points, flour-2 WW points, FF milk- 5 WW points, pepper and hot sauce-free, cheese-18.5 WW points, lasagna noodles- 9.5 WW points. Total= 47 WW points. Divide by 9 for 5.2 WW points per serving.
This doesn't look the prettiest but it was awesome! I ate two servings!!! Maura cleaned her plate. Nolan ate his without any complaint and Chris said it was amazing. I will make this again for sure especially when fresh Michigan asparagus is in season.
You will need:
1/4 cup butter ( I used 1 TBSP oil and 3 TBSP butter since I had started the onion soup recipe. I always use unsalted butter for cooking and baking.)
1/4 cup flour
2 cups FF milk
dash of pepper
1/2 tsp. or more of hot pepper sauce (I used Tabasco)
1/2 cup FF milk
2 cups 2% milk fat cheddar cheese (I used Meijer brand)
1 bunch of asparagus, ends trimmed off and remainder cut into 1/2 inch or so pieces.
6 lasagna noodles (I used Kroger brand Whole Wheat, Whole Grain) I really liked that they listed their nutritional info. as 2 1/2 noodles for a serving instead of by ounces.
Directions:
Boil lasagna noodles and blanch asparagus. Blanching is easy. Just put the asparagus in boiling water to take off the crispness about 2 minutes and then submerge in a bowl of ice water. Drain the asparagus and set aside.
In sauce pan, low heat, melt butter and add flour. Stir 3 minutes. Gradually stir in 2 cups of warm milk. (I microwave mine for about 1 minute in a Pyrex measuring cup). Turn up the heat, stir until sauce is just boiling. Turn the heat down and let simmer for about 2 minutes. Add pepper and hot sauce. Stir in 1/2 cup cold milk, simmer. Stir in 2 cups of cheese. After this is totally mixed and all flour is dissolved, add the cooled asparagus. Mix this together.
Spray a 2 qt. dish with cooking spray. Put three lasagna noodles down followed by cheese/asparagus mixture. Top with additional three lasagna noodles. If you like your noodles crunchy, put this in the oven now. Otherwise, top with tin foil first. I cooked it for 20 minutes at 350 degrees. When you take this out, the sauce will seem runny. I let it sit for about five minutes before cutting.
Nutritonals: This made 9 servings.
butter- 9 WW points, flour-2 WW points, FF milk- 5 WW points, pepper and hot sauce-free, cheese-18.5 WW points, lasagna noodles- 9.5 WW points. Total= 47 WW points. Divide by 9 for 5.2 WW points per serving.
Wednesday, March 23, 2011
Review of Rosemary Chicken with Wild Rice and Picture
So, Chris isn't home to try this tonight. It's his late night but we all liked it! I think the fresh rosemary really made this dish. The kids both liked it. I let them taste the chicken mixture and the wild rice individually first. This way they got a chance to taste both elements of the recipe and didn't just see a pile of stuff on their plate wondering what it was.
I use Uncle Ben's Long Grain and Wild Rice Original Recipe for this. I didn't add the oil or butter when I made it and it was great!
I had to make a substitution for this recipe too. I didn't have orange marmalade but I thought that I did so I used sugar free apricot preserves for the 1/4 cup and then added 2 TBSP of orange juice in lieu of the added orange marmalade. It turned out really well. I would definitely make this again and I can't wait to hear what Chris thinks of it. I served this with asparagus tips. YUM!
I use Uncle Ben's Long Grain and Wild Rice Original Recipe for this. I didn't add the oil or butter when I made it and it was great!
I had to make a substitution for this recipe too. I didn't have orange marmalade but I thought that I did so I used sugar free apricot preserves for the 1/4 cup and then added 2 TBSP of orange juice in lieu of the added orange marmalade. It turned out really well. I would definitely make this again and I can't wait to hear what Chris thinks of it. I served this with asparagus tips. YUM!
Review for Spaghetti and Faux Meatballs with Picture
Both of the kids really liked the spaghetti and faux meatballs. The Halloween pasta was fun and I suggest picking up different shapes just to add something a little special for the kids! I served this with brussel sprouts which we all love.
Vita Tops Sale link
http://www.hungry-girl.com/gfg/show/1940
Here is the link for Vita Tops on sale. It is a great deal if you really like these. Whenever I order them, I freeze most of them and then just take them out as I need. I just wanted to share this since I know some of you really like these as I do.
Here is the link for Vita Tops on sale. It is a great deal if you really like these. Whenever I order them, I freeze most of them and then just take them out as I need. I just wanted to share this since I know some of you really like these as I do.
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