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!
Monday, April 25, 2011
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.
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