DOUBLE DIGITS!!! WOOHOO!!! We've reached Week #10 of my little experiment. Monday starts off with a very special day and memory for this little blogger. Valentine's Day 2004 was my very first official date with my husband. I always prepare our special dinner for Valentine's Day which I'm sharing with you here today. It's a family-fave for very many reasons. :)
Sunday - Our Valentine's Celebration - Pesto Pepper Rolls (family fave!)
What you need: 6 boneless-skinless chicken breasts, 1 jar (15 oz to be safe but you'll probably have extra) prepared pesto sauce, 2 cups shredded Monterrey Jack Cheese, 1 jar (15 oz) roasted red peppers (found in the pickle aisle!), toothpicks
Instructions: Preheat the oven to 350. Place chicken breasts between plastic wrap and pound away your frustrations with a cooking mallet thingy until the breasts are about 1/4 inch thick. Spread a generous layer of pesto on the chicken breasts, sprinkle with some cheese, and place a layer of roasted red peppers down the center. Next, roll up the chicken breast like a jelly roll (kinda like a burrito but with open ends) and secure with toothpicks. Place in a lightly greased 9 x 13 inch pan. Bake for about 45 minutes. Serve with your favorite sides - works really well with roasted asparagus and freshly baked rolls. Enjoy!
Monday - Thai Chicken Lettuce Cups (family fave!)
What you need: 1/4 cup lime juice, 1/2 cup light coconut milk, 2 Tbsp reduced fat peanut butter, 1 tsp crushed red pepper flakes, 10 oz cooked, boneless-skinless chicken breasts, 2 cups cooked brown rice, 12 pieces butter lettuce or romaine, 1 cup shredded carrots, 1 cup sliced cucumbers, 1 1/2 cups mandarin oranges, 1/4 cup chopped scallions, 2 Tbsp chopped fresh cilantro (Be sure to save the leftover coco milk and cilantro for Thursday's meal!)
Instructions: In a large bowl, mix the first four ingredients until nice & smooth. Next, stir in the chicken and rice. Divide into 12 piles and fill up the lettuce leaves. Top with the remaining ingredients. YUM!!!
Tuesday - Spinach Cheese Manicotti
What you need: FOR SAUCE:1 chopped onion, 2 minced garlic cloves, 1 Tbsp olive oil, 3 cans (8 oz each) no-salt added tomato sauce, 2 cans (6 oz each) tomato paste, 1 1/2 cups water, 1/2 cup dry red wine or veggie broth, 2 Tbsp Italian seasoning, 2 tsp sugar, 2 tsp dried oregano. FOR FILLING: 1 pkg (8 oz) fat free cream cheese, 1 1/4 cups (10 oz) 2% cottage cheese, 1 pkg (10 oz) frozen chopped spinach thawed and squeezed "dry," 1/4 cup grated parmesan, 2 eggs lightly beaten, 1/2 tsp salt, 1 pkg. (8 oz) manicotti shells, 1 cup shredded part skim mozzarella.
Instructions: In a large sauce pan, saute onion and garlic until tender. stir in tomato sauce, paste, water, wine Italian seasoning, sugar and oregano. Bring to a boil. Reduce heat and simmer for about 15 - 20 minutes. While your sauce is simmering away, beat the cream cheese in a large bowl until nice and smooth. Stir in the cottage cheese, spinach, parmesan, eggs and salt. Stuff the cheese mixture into the manicotti shells - a tip here is to put the mixture into a ziploc baggie, seal the bad and trim the corner off the bag to make a quick pastry-type bag. Then all you have to do is squirt the cheese into the shells. Pretty slick, eh?! Next, spread about a cup of the sauce in the bottom of a 9 x 13 baking dish. Arrange the stuffed manicotti in the dish and pour the remaining sauce over the manicotti. Cover and bake at 350 for 50 - 55 minutes. Uncover and sprinkle with the mozzarella and bake for another 5 - 10 minutes. Serve with a nice green salad or fresh veggies.
Wednesday - Bruschetta Chicken Wrap
What you need: 1 chopped medium tomato, 1 Tbsp chopped fresh basil, 1 tsp minced garlic, 2 Tbsp fat free balsalmic dressing (any vinaigrette is yummy!), 1/2 tsp extra virgin olive oil, 2 oz boneless-skinless chicken breast thinly sliced (I use deli sliced chicken breasts - quick and easy), 1 cup fresh baby spinach leaves, 1 large whole wheat tortilla
Instructions: Mix the first 7 ingredients in a bowl. Place the mixture in the center of the tortilla, roll it up and viola! Dinner.
Thursday - Curried Tofu with Rice (this is a new one - no promises!!! I'll update with the results once we try it)
What you need: 1 pkg (12 oz) extra firm tofu drained & cubed, 1 tsp seasoned salt, 1 Tbsp canola oil, 1 chopped small onion, 3 minced garlic cloves, 1/2 cup light coconut milk, 1/4 cup minced fresh cilantro, 1 tsp curry powder, 1/4 tsp salt, 1/4 tsp salt, 2 cups cooked brown rice
Instruction: Sprinkle tofu with seasoned salt. In a large non-stick skillet coated lightly with cooking spray, saute tofu until lightly browned - remove from pan and keep warm. In the same skillet, saute the onion and garlic for 1 - 2 minutes. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered for about 4 - 5 minutes until slightly thickened. Stir in tofu and heat through. Serve over rice.
Friday - FFY (fend for yourself) - After a week of cooking these excellent meals, there's bound to be leftovers! And if not, order in and reward yourself for a great week!
Until next week, my friends! See you then!
Sunday, February 13, 2011
Sunday, February 6, 2011
Week #9
Another wonderful week is directly before us! It's going to be a very busy one for this family - let's get TO IT!
Sunday - Christine's Born Again Lasagna
From "Skinny Chicks Don't Eat Salad" by Christine Avanti
Going to give you a link to this one because it's a bit complicated. VERY worth it if you want a healthier, red sauce lasagna: Click HERE
Monday - Taco Soup
What you need: 1 lb ground turkey (or beef if you prefer), 1 Tbsp dried chopped onion, 2 cans dark red kidney beans, 1 can black beans, 1 can pinto beans, 1 can garbanzo beans, 1 small can diced green chiles, 1 small can sliced black olives, 1 can corn or cut green beans, 2 -3 packets taco seasoning, fritos or tortilla chips, grated cheese, sour cream, and salsa for garnish (The ingredients in this are very flexible are written for a 6 quart crockpot - feel free to substitute, add spices such as chili powder, garlic powder, cumin, etc. to taste. You can also use dried beans and soak them all overnight).
Instructions: Brown the ground turkey and the chopped onion in your favorite pan. Open and drain all the cans (don't drain the green chiles) and empty cans into the crockpot. Add the browned meat and stir. Add about 4 - 5 cups of water and the seasonings you chose. Cook low for 8 - 10 hours. Serve with grated cheese, sour cream, salsa and some chips on the side. YUM! :)
Tuesday - FFY/Leftovers night
The joy of making two nights in a row of recipes that serve quite a few is LEFTOVERS! We're registering our munchkin for T-ball this night so it's a FFY (fend for yourself) and Leftovers night at our house.
Wednesday - Turkey Sausage & Veggie Wraps
Another link to a yummy wrap with peppers, feta, and turkey Italian sausage: Click HERE
Thursday - Tuna Noodle Casserole - a new twist on an oldie but goodie!
What you need: 1 package No-Yolks extra wide egg noodles, 2 cans albacore tune in water (drained), 1 can cream of celery soup, 1/3 cup light mayo, 1 cup nonfat milk, 8 oz melty cheese (like Velveeta), 4 oz jar chopped pimientos, 2 ribs of celery, 1 small onion - diced, 1/2 cup sliced almonds
Instructions: Preheat oven to 350. Boil the noodles according to the package directions. In a big pot, stir together all ingredients except for the almonds until well blended and the cheese is melted. Stir in the egg noodles until sauce is evenly distributed. Pour into a casserole dish and sprinkle the almonds on top. Bake for 30 - 40 minutes until almonds are toasted and golden.
Friday - Aioli Chicken Panini
From "Skinny Chicks Don't Eat Salad" by Christine Avanti
What you need: 1 1/2 Tbsp light mayo, 1 tsp chopped fresh parsley, 1 small tomato chopped, 1/2 tsp minced garlic, 1 3/4 ounce cooked boneless/skinless/thinly sliced chicken breast, 2 slices whole wheat bread, 2 Tbsp fat free shredded mozzarella, non stick cooking spray
Instructions: First, figure out how many servings you need and modify the above ingredients. I've found it's best to make each sandwich individually than it is to try and combine everything and re-separate it out. So, this is for ONE sandwich. In a small bowl, combine the mayo, parsley, tomato, and garlic. Stir in chicken and coat well. Sprinkle one side of one slice of bread with half the cheese. Spread the chicken mixture on top and then top with the rest of the cheese and the other piece of bread. You can either cook over medium heat in a panini, grill pan, or regular frying pan. OR, you can put in a panini press if you have one. We use a grill pan with a press to get those cool markings on the bread but you don't really "need" it.
Here we go friends! Hang on - it's going to be a wild and fantastic week!
Sunday - Christine's Born Again Lasagna
From "Skinny Chicks Don't Eat Salad" by Christine Avanti
Going to give you a link to this one because it's a bit complicated. VERY worth it if you want a healthier, red sauce lasagna: Click HERE
Monday - Taco Soup
What you need: 1 lb ground turkey (or beef if you prefer), 1 Tbsp dried chopped onion, 2 cans dark red kidney beans, 1 can black beans, 1 can pinto beans, 1 can garbanzo beans, 1 small can diced green chiles, 1 small can sliced black olives, 1 can corn or cut green beans, 2 -3 packets taco seasoning, fritos or tortilla chips, grated cheese, sour cream, and salsa for garnish (The ingredients in this are very flexible are written for a 6 quart crockpot - feel free to substitute, add spices such as chili powder, garlic powder, cumin, etc. to taste. You can also use dried beans and soak them all overnight).
Instructions: Brown the ground turkey and the chopped onion in your favorite pan. Open and drain all the cans (don't drain the green chiles) and empty cans into the crockpot. Add the browned meat and stir. Add about 4 - 5 cups of water and the seasonings you chose. Cook low for 8 - 10 hours. Serve with grated cheese, sour cream, salsa and some chips on the side. YUM! :)
Tuesday - FFY/Leftovers night
The joy of making two nights in a row of recipes that serve quite a few is LEFTOVERS! We're registering our munchkin for T-ball this night so it's a FFY (fend for yourself) and Leftovers night at our house.
Wednesday - Turkey Sausage & Veggie Wraps
Another link to a yummy wrap with peppers, feta, and turkey Italian sausage: Click HERE
Thursday - Tuna Noodle Casserole - a new twist on an oldie but goodie!
What you need: 1 package No-Yolks extra wide egg noodles, 2 cans albacore tune in water (drained), 1 can cream of celery soup, 1/3 cup light mayo, 1 cup nonfat milk, 8 oz melty cheese (like Velveeta), 4 oz jar chopped pimientos, 2 ribs of celery, 1 small onion - diced, 1/2 cup sliced almonds
Instructions: Preheat oven to 350. Boil the noodles according to the package directions. In a big pot, stir together all ingredients except for the almonds until well blended and the cheese is melted. Stir in the egg noodles until sauce is evenly distributed. Pour into a casserole dish and sprinkle the almonds on top. Bake for 30 - 40 minutes until almonds are toasted and golden.
Friday - Aioli Chicken Panini
From "Skinny Chicks Don't Eat Salad" by Christine Avanti
What you need: 1 1/2 Tbsp light mayo, 1 tsp chopped fresh parsley, 1 small tomato chopped, 1/2 tsp minced garlic, 1 3/4 ounce cooked boneless/skinless/thinly sliced chicken breast, 2 slices whole wheat bread, 2 Tbsp fat free shredded mozzarella, non stick cooking spray
Instructions: First, figure out how many servings you need and modify the above ingredients. I've found it's best to make each sandwich individually than it is to try and combine everything and re-separate it out. So, this is for ONE sandwich. In a small bowl, combine the mayo, parsley, tomato, and garlic. Stir in chicken and coat well. Sprinkle one side of one slice of bread with half the cheese. Spread the chicken mixture on top and then top with the rest of the cheese and the other piece of bread. You can either cook over medium heat in a panini, grill pan, or regular frying pan. OR, you can put in a panini press if you have one. We use a grill pan with a press to get those cool markings on the bread but you don't really "need" it.
Here we go friends! Hang on - it's going to be a wild and fantastic week!
Sunday, January 30, 2011
Week #8
Well, hello again my friends! First, let me offer my apologies for missing last week! Sick kiddos and a bit of sleep deprivation were on my plate and my dear little blog just had to be neglected in favor of tending to little hot bodies, yucky coughs, and squeezing in a few zzz's for mama. BUT, all you busy moms out there know how that goes! We're hopefully on the upswing from this round of yuckiness and back on schedule! But, I must also say that this week is a week of quite a few repeats as my usually organized and planning mind is still a little foggy! Here we go!
Monday - Almond Chicken Stir Fry (family fave! and same recipe as Week#3)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave! and repeat from Week #2)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - BBQ Salmon with Roasted Asparagus and Sweet Potatoes
What you need: 1/2 cup cider vinegar, 1/3 cup honey, 4 skinless salmon fillets (4 oz each for 1 lb of salmon), 2 tbsp of your favorite BBQ rub, olive oil, one bunch asparagus, two good size sweet potatoes
Instructions: Preheat oven to 450. Peel and rinse sweet taters, then cut into one inch rounds. Rinse asparagus and trim the ends. Place all potatoes and asparagus spears on a greased pan. Brush all veggies lightly with olive oil and sprinkle with salt and pepper. Roast for about 13 minutes at 450 - maybe a tad longer if your taters are cut on the thick side or if you get hefty asparagus. Next, for the salmon, heat your grill pan on medium heat for about 5 minutes. Coat the salmon with your favorite BBQ rub - if you don't have a fave, there are a bunch to chose from at your local grocery store. Lightly brush the grill pan with a bit of olive oil. Then grill the salmon for about 2 - 3 minutes on each side or until it flakes nicely. While the salmon is grilling, mix together the cider vinegar and honey. When the salmon is flaky (aren't all fish a little flaky? LOL), brush it with the mixture and serve with your taters and asparagus. YUM!
Thursday - Ham Steak and Rice
What you need: One good size ham steak, a box of your favorite quick rice or pasta dish, and a can or frozen bag of your favorite veggies.
Instructions: This is for a quick dinner on a busy night! Pan fry the ham steak over medium heat - I season mine with quite a bit of pepper but you could use just about any seasoning that you fancy with ham, maybe even some brown sugar and honey - just be careful not to scorch it if your pan gets too hot. :) I usually use a box of reduced sodium and/or whole grain Rice-a-Roni (the San-Francisco Treat!! Ding-ding!!). And heat a bag of frozen corn in the microwave and dinner is served!!! This is my go-to cheat dinner - always have it on hand for a just in case crazy night. Ham steaks defrost quickly and the others can be purchased super cheap on a good sale so I stock up when the price hits about $0.90 a box.
Friday - PIZZA! However, you get a dessert as a consolation prize since I've been such a slacker!!
Creamy Lemon Cake
What you need: 1 box vanilla cake mix (which will require some veggie oil, eggs and water), 3 Tbsp poppy seeds, 1 box cook and serve Jello pudding and pie filling mix (you'll need more egg yolks sugar and water here too), 4 1/2 cups freshly whipped cream (I buy heavy whipping cream and whip it up myself), 12 oz. cream cheese (softened).
Instructions: Bake the cake according to package directions but add the poppy seeds to batter. Divide batter between two 8 or 9 inch round pans. Bake for 30 - 35 minutes at 325. Let the cakes cool. Make the pudding according to package directions and let cool. Next, whip up your whipping cream until it's nice and thick then add in the cream cheese and whip until nice and smooth. Then level your cakes and stack them nicely with the lemon filling inside. It's best to pipe a line of frosting around each layer before filling with lemon pudding because the pudding is pretty slipper and your cake will be unstable without this extra line of support frosting in each layer. You could do up to four layers but I prefer to just do two. After you've stacked your layers, then frost all the way around and the top of the cake. Smooth it out and then quickly pipe a border (the frosting doesn't react well to heat so you must work quickly). Once your top and bottom borders are in place, spread a light coat the lemon pudding on top. Garnish with a little extra frosting in the center or I like to add a couple fresh lemon slices to top it off. One variation to this is to take some coconut and press it onto the sides but I prefer to keep it simply a lemony version. YUMMY!
Have a great week my friends! I'm hoping to catch up on some sleep and have a healthy household very soon! AND, I'm finally cashing in on my Mother's Day gift on Saturday! A facial and a massage!!! WOOHOO! This Saturday cannot come quickly enough! Until then....
Monday - Almond Chicken Stir Fry (family fave! and same recipe as Week#3)
From Pampered Chef "29 Minutes to Dinner"
What you need for Chicken: 1 egg white, 1 tbsp cornstarch, 1 seasoning packet from chicken-flavored ramen noodles (you'll need the noodles later), 1 lb chicken tenders, 1 tbsp veggie oil
What you need for the Stir Fry: 1 tbsp grated fresh ginger, 2 pressed garlic cloves, 1/4 cup slivered almonds, 1 tbsp cornstarch, 1 1/2 cups chicken broth, 8 oz snow peas, 1 can (12oz +/-) baby corn drained, 1 can (8 oz +/-) sliced water chestnuts drained, 1/2 tsp ground black pepper
What you need for Pan-Fried Noodle Cake: 2 packages chicken ramen noodles (one noodle set from above and one complete package).
Instructions: Cook the noodles from both ramen packets until tender. While noodles cook, work on the chicken, whisking the egg white then add the seasoning packet and cornstarch and whisk again. Slice chicken tenders on the bias into 1/2 inch pieces. Toss chicken in egg white mixture and set aside. For the Stir Fry, grate gingerroot, add pressed garlic and set aside. Place almonds in your trusty wok (or skillet) and cook over medium high heat for 3 - 4 minutes until nice and toasted. Remove almonds from skillet and set aside. Now back to the noodles: lightly spray a saute pan (about 10 inch pan) with veggie oil and heat over medium heat until nice and hot (1 - 3 minutes), combine noodles with 1 tbsp oil and 1 seasoning packet. Add noodles to the pan and gently form into a round cake. Cook 3 -4 minutes on each side - you'll know it's done when it's golden and slightly crunchy on each side. Back to the Stir Fry: whisk together cornstarch and broth and add to your wok. Bring to a simmer remembering to stir and add the gingerroot-garlic mixture. Heat until "fragrant" (that's what the recipe says - it really does start to smell really good) being sure to stir a lot. Add veggies and chicken and simmer for 1 -2 minutes. Stir in half the toasted almonds. Cut the noodle cake into 4 wedges and then top each wedge with 1/4 of the chicken mixture and a dash of toasted almonds - you've got one amazing dinner! :)
Tuesday - Toasted Angel Hair with Sausage & Peppers (family fave! and repeat from Week #2)
Adapted from Pampered Chef "29 Minutes to Dinner"
What you need: 1 lb hot Italian sausage (we use a turkey sausage and spice it up with ground cayenne pepper), 2 medium red peppers, 1 lb uncooked angel hair pasta (we use a whole grain or whole wheat variety), 2 cloves garlic, 5 3/4 cups reduced sodium chicken broth (yes, you read FIVE), 1 cup fresh basil, 1 oz parmesan cheese
Instructions: Brown sausage (should look like ground beef but smell like yummy sausage!). As sausage is browning, slice the tops off the peppers. De-seed the peppers. Dice the tops and bottoms and julienne cut the bulk of the pepper (means thin strips). Now put the peppers aside and remove the browned sausage from the skillet and set aside. This is the strange part but totally MAKES this recipe - add dry pasta to the skillet and toast for about 8 to 10 minutes, stirring at about 2 minute intervals. After the pasta is nice & toasted, press garlic over the pasta and add chicken broth, peppers and browned sausage to the skillet. Bring to a boil, cover and reduce heat to simmer for about 5-6 minutes. As pasta simmers, chop basil, reserve half for garnish. When pasta is done, remove from heat and add basil. Divide among serving bowls (serves 8) and garnish with reserved basil and grated parmesan. YUMMY!!!
Wednesday - BBQ Salmon with Roasted Asparagus and Sweet Potatoes
What you need: 1/2 cup cider vinegar, 1/3 cup honey, 4 skinless salmon fillets (4 oz each for 1 lb of salmon), 2 tbsp of your favorite BBQ rub, olive oil, one bunch asparagus, two good size sweet potatoes
Instructions: Preheat oven to 450. Peel and rinse sweet taters, then cut into one inch rounds. Rinse asparagus and trim the ends. Place all potatoes and asparagus spears on a greased pan. Brush all veggies lightly with olive oil and sprinkle with salt and pepper. Roast for about 13 minutes at 450 - maybe a tad longer if your taters are cut on the thick side or if you get hefty asparagus. Next, for the salmon, heat your grill pan on medium heat for about 5 minutes. Coat the salmon with your favorite BBQ rub - if you don't have a fave, there are a bunch to chose from at your local grocery store. Lightly brush the grill pan with a bit of olive oil. Then grill the salmon for about 2 - 3 minutes on each side or until it flakes nicely. While the salmon is grilling, mix together the cider vinegar and honey. When the salmon is flaky (aren't all fish a little flaky? LOL), brush it with the mixture and serve with your taters and asparagus. YUM!
Thursday - Ham Steak and Rice
What you need: One good size ham steak, a box of your favorite quick rice or pasta dish, and a can or frozen bag of your favorite veggies.
Instructions: This is for a quick dinner on a busy night! Pan fry the ham steak over medium heat - I season mine with quite a bit of pepper but you could use just about any seasoning that you fancy with ham, maybe even some brown sugar and honey - just be careful not to scorch it if your pan gets too hot. :) I usually use a box of reduced sodium and/or whole grain Rice-a-Roni (the San-Francisco Treat!! Ding-ding!!). And heat a bag of frozen corn in the microwave and dinner is served!!! This is my go-to cheat dinner - always have it on hand for a just in case crazy night. Ham steaks defrost quickly and the others can be purchased super cheap on a good sale so I stock up when the price hits about $0.90 a box.
Friday - PIZZA! However, you get a dessert as a consolation prize since I've been such a slacker!!
Creamy Lemon Cake
What you need: 1 box vanilla cake mix (which will require some veggie oil, eggs and water), 3 Tbsp poppy seeds, 1 box cook and serve Jello pudding and pie filling mix (you'll need more egg yolks sugar and water here too), 4 1/2 cups freshly whipped cream (I buy heavy whipping cream and whip it up myself), 12 oz. cream cheese (softened).
Instructions: Bake the cake according to package directions but add the poppy seeds to batter. Divide batter between two 8 or 9 inch round pans. Bake for 30 - 35 minutes at 325. Let the cakes cool. Make the pudding according to package directions and let cool. Next, whip up your whipping cream until it's nice and thick then add in the cream cheese and whip until nice and smooth. Then level your cakes and stack them nicely with the lemon filling inside. It's best to pipe a line of frosting around each layer before filling with lemon pudding because the pudding is pretty slipper and your cake will be unstable without this extra line of support frosting in each layer. You could do up to four layers but I prefer to just do two. After you've stacked your layers, then frost all the way around and the top of the cake. Smooth it out and then quickly pipe a border (the frosting doesn't react well to heat so you must work quickly). Once your top and bottom borders are in place, spread a light coat the lemon pudding on top. Garnish with a little extra frosting in the center or I like to add a couple fresh lemon slices to top it off. One variation to this is to take some coconut and press it onto the sides but I prefer to keep it simply a lemony version. YUMMY!
Have a great week my friends! I'm hoping to catch up on some sleep and have a healthy household very soon! AND, I'm finally cashing in on my Mother's Day gift on Saturday! A facial and a massage!!! WOOHOO! This Saturday cannot come quickly enough! Until then....
Sunday, January 16, 2011
Week #7
Thank goodness for Mr. Martin Luther King Jr.! I love ANYONE that will give me a paid day off and a three-day weekend to boot! I know, I know...banker's hours and all, but I'm still thrilled for the extra day home with the hubs and the munchkins. In honor of MLK Day, we're having a very fun pot roast complete with carrots and potatoes along with some fresh bread. I usually do roasts in the crockpot but this wonderful extra day will give us a chance to try a new roast recipe. Enough chat - let's get to it!
Monday - Zesty Beef Pot Roast
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano leaves, 1 boneless beef eye of round or beef top round roast (3 - 3 1/2 lbs), 2 pressed garlic cloves, 1 sliced medium onion, 1 can fat-free beef broth, 1 cup thick and chunky salsa, 4 - 5 medium red potatoes cut into 1 inch cubes, 1 cup baby carrots, 1/4 cup flour, 1/2 cup cold water, 2 Tbsp snipped fresh parsley
Instructions: Combine chili powder, cumin and oregano. Press seasonings over the surface of the roast. Heat a dutch oven over medium heat until hot, lightly spray with a non stick cooking spray. Press garlic into the dutch oven. Add roast and brown evenly on all sides. Arrange sliced onions over the roast. Pour the broth and the salsa over the roast and bring to a boil and cover. Reduce heat to low and simmer for 2 hours. Meanwhile, cut the potatoes into 1 inch pieces. After the 2 hours of simmering on the roast, add the potatoes and carrots and simmer for another 45 minutes to an hour, whenever the veggies and meat are both tender. Carve the meat into 1/4 inch thick slices and move everything to serving platter and keep warm while you take a minute and make some gravy. Combine the flour and water and whisk until smooth. Gradually add the flour to the broth left over in the dutch oven. Bring to a boil over medium heat and keep it rolling for about a minute, stirring constantly, until thickened. Serve with meat and veggies! YUM! Serves 8 with about 250 calories per serving.
Tuesday - Pronto Pizza Patties
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 lb lean ground turkey, 1/2 cup seasoned dry bread crumbs, 1/2 cup diced green pepper, 1/4 cup finely chopped onions, 1 pressed garlic cloves, 1 egg white, 1 can (8oz) pizza sauce, 1/2 cup shredded reduced fat mozzarella, 6 French or Italian bread slices cut 1/2 inch thick, 2 tsp olive oil, 1 tsp Italian seasoning
Instructions: Combine turkey, bread crumbs, pepper, onion, garlic and egg white in a mixing bowl. Add 1/4 cup of the pizza sauce and mix thoroughly. Form 6 oval shaped patties (or the shape of whatever bread you chose). Cook in a skillet over medium heat for about 12 - 14 minutes or until meat is no longer pink. Top with cheese and remove the patties from the skillet and keep warm. Wipe the skillet clean with a paper towel and brush one side of each bread slice with olive oil and sprinkle with seasoning. Bring the skillet back to hot over medium heat and toast the seasoned side bread down for about 1 - 2 minutes - go for a light brown color. Place the patties on a slice of the bread and pour the remaining sauce over the top. Sprinkle with a little extra mozzarella or Parmesan and serve! 6 servings with about 270 calories a piece.
Wednesday - Wasabi Sesame Salmon with Rice Noodles
From "Skinny Chicks Don't Eat Salads" by Christine Avanti
What you need:15 oz salmon cut into 4 pieces, pinch of salt, pinch of black pepper, 1/4 cup light mayo, 1 Tbsp wasabi, 1 Tbsp black sesame seeds, 8 oz rice noodles (brown rice noodles are preferred but the regular white rice kind works out well too), 1 cup shredded carrots, 1/4 cup low sodium soy sauce, 1/4 cup fat-free chicken broth, 1/2 tsp Sriacha chili sauce, 1/4 cup chopped scallions.
First up - The Salmon: Preheat the oven to 375. Spray a baking pan with light cooking spray. Place the salmon in the pan and sprinkle with salt and pepper. Mix the mayo and wasabi together and brush evenly on the salmon. Sprinkle with sesame seeds. Bake for about 10 minutes or until the salmon flakes. Next for the noodles: Cook according to package directions. One minute before draining, add the shredded carrots. Mix the soy sauce, broth and chili sauce together and then stir the sauce into the drained noodles. Top with scallions. This one is 4 servings of 400 calories a piece. It does have a little kick to it so if you like things a little calmer, you might want to reduce the chili sauce.
Thursday - FFY/leftovers - We have yet another week of doggie school so it's a FFY (Fend For Yourself) night.
Friday - French Dip Sandwiches
What you need: 1 lb deli sliced roast beef, Swiss Cheese slices, roasted red peppers (you can make your own or buy a jar of them in the olive/pickle aisle), Au jus gravy packet, and your favorite hoagie-type roll
Instructions: Follow the directions on the Au jus packet for the gravy. Add the roast beef and cook in the gravy for a good 5 - 6 minutes. Slice the rolls and lightly butter each side. Then put under the broiler to toast the buns. Right at the end of toasting, add the Swiss cheese and melt it gently under the broiler. Once nice and toasted, add the roast beef and roasted peppers. Top with the other half of the bun and you're good to go! You could serve with a nice side salad, oven baked fries (sweet potato fries are super yummy! Slice 'em up like fries, dash a little sea salt, and bake for about 15 minutes at 375.) or tater tots.
Have a great week, my friends! Hope to see you here again next week!
Monday - Zesty Beef Pot Roast
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 Tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano leaves, 1 boneless beef eye of round or beef top round roast (3 - 3 1/2 lbs), 2 pressed garlic cloves, 1 sliced medium onion, 1 can fat-free beef broth, 1 cup thick and chunky salsa, 4 - 5 medium red potatoes cut into 1 inch cubes, 1 cup baby carrots, 1/4 cup flour, 1/2 cup cold water, 2 Tbsp snipped fresh parsley
Instructions: Combine chili powder, cumin and oregano. Press seasonings over the surface of the roast. Heat a dutch oven over medium heat until hot, lightly spray with a non stick cooking spray. Press garlic into the dutch oven. Add roast and brown evenly on all sides. Arrange sliced onions over the roast. Pour the broth and the salsa over the roast and bring to a boil and cover. Reduce heat to low and simmer for 2 hours. Meanwhile, cut the potatoes into 1 inch pieces. After the 2 hours of simmering on the roast, add the potatoes and carrots and simmer for another 45 minutes to an hour, whenever the veggies and meat are both tender. Carve the meat into 1/4 inch thick slices and move everything to serving platter and keep warm while you take a minute and make some gravy. Combine the flour and water and whisk until smooth. Gradually add the flour to the broth left over in the dutch oven. Bring to a boil over medium heat and keep it rolling for about a minute, stirring constantly, until thickened. Serve with meat and veggies! YUM! Serves 8 with about 250 calories per serving.
Tuesday - Pronto Pizza Patties
From The Pampered Chef "It's Good For You!" cookbook
What you need: 1 lb lean ground turkey, 1/2 cup seasoned dry bread crumbs, 1/2 cup diced green pepper, 1/4 cup finely chopped onions, 1 pressed garlic cloves, 1 egg white, 1 can (8oz) pizza sauce, 1/2 cup shredded reduced fat mozzarella, 6 French or Italian bread slices cut 1/2 inch thick, 2 tsp olive oil, 1 tsp Italian seasoning
Instructions: Combine turkey, bread crumbs, pepper, onion, garlic and egg white in a mixing bowl. Add 1/4 cup of the pizza sauce and mix thoroughly. Form 6 oval shaped patties (or the shape of whatever bread you chose). Cook in a skillet over medium heat for about 12 - 14 minutes or until meat is no longer pink. Top with cheese and remove the patties from the skillet and keep warm. Wipe the skillet clean with a paper towel and brush one side of each bread slice with olive oil and sprinkle with seasoning. Bring the skillet back to hot over medium heat and toast the seasoned side bread down for about 1 - 2 minutes - go for a light brown color. Place the patties on a slice of the bread and pour the remaining sauce over the top. Sprinkle with a little extra mozzarella or Parmesan and serve! 6 servings with about 270 calories a piece.
Wednesday - Wasabi Sesame Salmon with Rice Noodles
From "Skinny Chicks Don't Eat Salads" by Christine Avanti
What you need:15 oz salmon cut into 4 pieces, pinch of salt, pinch of black pepper, 1/4 cup light mayo, 1 Tbsp wasabi, 1 Tbsp black sesame seeds, 8 oz rice noodles (brown rice noodles are preferred but the regular white rice kind works out well too), 1 cup shredded carrots, 1/4 cup low sodium soy sauce, 1/4 cup fat-free chicken broth, 1/2 tsp Sriacha chili sauce, 1/4 cup chopped scallions.
First up - The Salmon: Preheat the oven to 375. Spray a baking pan with light cooking spray. Place the salmon in the pan and sprinkle with salt and pepper. Mix the mayo and wasabi together and brush evenly on the salmon. Sprinkle with sesame seeds. Bake for about 10 minutes or until the salmon flakes. Next for the noodles: Cook according to package directions. One minute before draining, add the shredded carrots. Mix the soy sauce, broth and chili sauce together and then stir the sauce into the drained noodles. Top with scallions. This one is 4 servings of 400 calories a piece. It does have a little kick to it so if you like things a little calmer, you might want to reduce the chili sauce.
Thursday - FFY/leftovers - We have yet another week of doggie school so it's a FFY (Fend For Yourself) night.
Friday - French Dip Sandwiches
What you need: 1 lb deli sliced roast beef, Swiss Cheese slices, roasted red peppers (you can make your own or buy a jar of them in the olive/pickle aisle), Au jus gravy packet, and your favorite hoagie-type roll
Instructions: Follow the directions on the Au jus packet for the gravy. Add the roast beef and cook in the gravy for a good 5 - 6 minutes. Slice the rolls and lightly butter each side. Then put under the broiler to toast the buns. Right at the end of toasting, add the Swiss cheese and melt it gently under the broiler. Once nice and toasted, add the roast beef and roasted peppers. Top with the other half of the bun and you're good to go! You could serve with a nice side salad, oven baked fries (sweet potato fries are super yummy! Slice 'em up like fries, dash a little sea salt, and bake for about 15 minutes at 375.) or tater tots.
Have a great week, my friends! Hope to see you here again next week!
Sunday, January 9, 2011
Week #6
Hard to believe this is the sixth week of posts! I'm having a great time and I hope that you find my recipes helpful and fun for your family. This week is mix and match of different recipes, cookbooks, and my own personal touches including a few all-time family faves.
Sunday - Baked Pasta with Chicken Sausage - This is truly a family fave. We received this dish as a blessing to our family when our first son, Luke, was born. I was uncertain because of all the tomatoes (not a big fan of toms, myself) and the cooked spinach but it is totally delish! Leave it to Martha to come up with this one: http://www.marthastewart.com/recipe/baked-pasta-with-chicken-sausage I've never made it with vodka (as suggested in the recipe) and always use the heavy cream. I've tried using a low/non-fat product and it just doesn't set up right. Now, to the best part about this one! It makes TWO full dishes of pasta: perfect for sharing with another family or freezing for a busy night. Serve it up with a crusty bread and an Olive Garden type salad and you'll think you ordered take-out. YUMMERS!
Monday - Spicy Beef and Broccoli Stir-Fry (not really a family fave but a decent, quick stir fry - make sure you have at least an hour to marinate the beef!)
From Weight Watchers New Complete Cookbook
What you Need: 2 Tbsp dry sherry, 2 Tbsp dark soy sauce (regular/low sodium works too), 1 Tbsp grated and peeled fresh ginger, 5 - 6 minced garlic cloves, 1 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 lb thin strips beef tenderloin trimmed of all fat, 1 tsp cornstarch, 1 Tbsp veggie oil, 4 cups broccoli florets, 3 scallions (or green onions) thinly sliced. Add some brown rice for a complete meal.
Instructions: Combine the sherry, soy sauce, ginger, sesame oil, and red pepper in a gallon size ziploc bag. Add the beef and seal the bag squeezing the air. Refrigerate for at least an hour, occasionally turning the bag. Make sure you start the brown rice cooking about 1 hour before you start the stir fry since it takes a while to steam - just follow the instructions on your steamer or package of rice. After the marinating time is up, drain the marinade into a measuring cup to make 1/3 cup liquid; add the cornstarch until it dissolves. Heat a large non-stick skillet (we use our handy wok) over high heat. Add the veggie oil and the beef and stir fry until the beef loses it's red color - about one minute. With a slotted spoon, remove the beef and set aside. Reduce heat slightly and add broccoli - stir fry for about 3 minutes. Return beef to the wok and add the marinade. Increase the heat to high and stir fry until the sauce thickens or about 2-3 minutes. Add a quarter of the stir fry over the top of about 1/2 cup brown rice and top with your sliced green onions for a complete dinner of about 350 calories.
Tuesday - Shake & Bake Chicken with Steamed Red Baby Potatoes and Sauteed Green Beans
This is another quick and pretty easy dinner that all you have to do is pick up a box of Shake & Bake from your local grocery store, grab some chicken breasts, baby potatoes and fresh green beans. Follow the directions on the box for the chicken (about 5 minutes prep and 30 minutes in the oven depending on how thick your breasts are - haha - chicken breasts, that is. Steam the baby taters according to your steamer directions or chop them up into quarters, sprinkle with garlic powder, salt and pepper and bake them for about 20 minutes at 400. Saute the green beans in a skillet about 1 Tbsp of olive oil and minced garlic. Top with some slivered almonds. Viola! Dinner is served.
Wednesday - Fiesta Chicken (Family Fave!!!)
From Campbell's Collections Cookbook
What you need: 1 can reduced fat cream of chicken soup, 1 cup Thick and Chunky salsa, 1/2 cup water, 1 cup whole kernel corn, 3/4 cup uncooked regular white rice (don't substitute brown for this one or you'll be baking it for 2 hours - I know from experience!!!), 4 boneless/skinless chicken breasts, paprika, 1/2 cup reduced fat shredded cheddar or Mexican cheese
Instructions: In a 2 quart shallow baking dish, mix together soup, salsa, water, corn and rice (it doesn't look pretty but it sure tastes good when it's done!). Place chicken on top of the mixture. Sprinkle paprika over chicken and cover with foil. Bake at 375 for about 45 minutes or until chicken is no longer pink and rice is cooked. Sprinkle with cheese. DONE!
Thursday - Slow Cook Tuscan Sausage & Bean Soup (not really a family fave, but definitely a Mommy fave!)
From Weight Watchers New Complete Cookbook
What you need: 12 oz turkey kielbasa cut into 1/4 inch rounds, 2 minced garlic cloves, 1 chopped onion, 1 peeled and chopped carrot, 1 chopped celery stalk, 1/2 bunch medium kale chopped (about 4 cups), 3 cups fat free/low sodium chicken broth, 1 can red kidney beans drained, 1 can great Northern beans (or any white bean you like) drained, 1 can Italian seasoned diced tomatoes, 1/2 cup dry red wine or water, 1 tsp dried basil
Instructions: Combine all ingredients in your slow cooker. Give it a good stir. Cover and cook on low for 8 - 10 hours. Serve it with with a crust bread and some Olive Garden type salad and dinner is served!
Friday - FFY/leftovers/out? After a busy cooking week such as this, it'll either be leftovers, FFY (fend for yourself) or maybe going out. The hubs has a really important test super early on Saturday so I'm making Friday night easy-peasy.
Here's to another splendiferous week, my friends! Until next week....
Sunday - Baked Pasta with Chicken Sausage - This is truly a family fave. We received this dish as a blessing to our family when our first son, Luke, was born. I was uncertain because of all the tomatoes (not a big fan of toms, myself) and the cooked spinach but it is totally delish! Leave it to Martha to come up with this one: http://www.marthastewart.com/recipe/baked-pasta-with-chicken-sausage I've never made it with vodka (as suggested in the recipe) and always use the heavy cream. I've tried using a low/non-fat product and it just doesn't set up right. Now, to the best part about this one! It makes TWO full dishes of pasta: perfect for sharing with another family or freezing for a busy night. Serve it up with a crusty bread and an Olive Garden type salad and you'll think you ordered take-out. YUMMERS!
Monday - Spicy Beef and Broccoli Stir-Fry (not really a family fave but a decent, quick stir fry - make sure you have at least an hour to marinate the beef!)
From Weight Watchers New Complete Cookbook
What you Need: 2 Tbsp dry sherry, 2 Tbsp dark soy sauce (regular/low sodium works too), 1 Tbsp grated and peeled fresh ginger, 5 - 6 minced garlic cloves, 1 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 lb thin strips beef tenderloin trimmed of all fat, 1 tsp cornstarch, 1 Tbsp veggie oil, 4 cups broccoli florets, 3 scallions (or green onions) thinly sliced. Add some brown rice for a complete meal.
Instructions: Combine the sherry, soy sauce, ginger, sesame oil, and red pepper in a gallon size ziploc bag. Add the beef and seal the bag squeezing the air. Refrigerate for at least an hour, occasionally turning the bag. Make sure you start the brown rice cooking about 1 hour before you start the stir fry since it takes a while to steam - just follow the instructions on your steamer or package of rice. After the marinating time is up, drain the marinade into a measuring cup to make 1/3 cup liquid; add the cornstarch until it dissolves. Heat a large non-stick skillet (we use our handy wok) over high heat. Add the veggie oil and the beef and stir fry until the beef loses it's red color - about one minute. With a slotted spoon, remove the beef and set aside. Reduce heat slightly and add broccoli - stir fry for about 3 minutes. Return beef to the wok and add the marinade. Increase the heat to high and stir fry until the sauce thickens or about 2-3 minutes. Add a quarter of the stir fry over the top of about 1/2 cup brown rice and top with your sliced green onions for a complete dinner of about 350 calories.
Tuesday - Shake & Bake Chicken with Steamed Red Baby Potatoes and Sauteed Green Beans
This is another quick and pretty easy dinner that all you have to do is pick up a box of Shake & Bake from your local grocery store, grab some chicken breasts, baby potatoes and fresh green beans. Follow the directions on the box for the chicken (about 5 minutes prep and 30 minutes in the oven depending on how thick your breasts are - haha - chicken breasts, that is. Steam the baby taters according to your steamer directions or chop them up into quarters, sprinkle with garlic powder, salt and pepper and bake them for about 20 minutes at 400. Saute the green beans in a skillet about 1 Tbsp of olive oil and minced garlic. Top with some slivered almonds. Viola! Dinner is served.
Wednesday - Fiesta Chicken (Family Fave!!!)
From Campbell's Collections Cookbook
What you need: 1 can reduced fat cream of chicken soup, 1 cup Thick and Chunky salsa, 1/2 cup water, 1 cup whole kernel corn, 3/4 cup uncooked regular white rice (don't substitute brown for this one or you'll be baking it for 2 hours - I know from experience!!!), 4 boneless/skinless chicken breasts, paprika, 1/2 cup reduced fat shredded cheddar or Mexican cheese
Instructions: In a 2 quart shallow baking dish, mix together soup, salsa, water, corn and rice (it doesn't look pretty but it sure tastes good when it's done!). Place chicken on top of the mixture. Sprinkle paprika over chicken and cover with foil. Bake at 375 for about 45 minutes or until chicken is no longer pink and rice is cooked. Sprinkle with cheese. DONE!
Thursday - Slow Cook Tuscan Sausage & Bean Soup (not really a family fave, but definitely a Mommy fave!)
From Weight Watchers New Complete Cookbook
What you need: 12 oz turkey kielbasa cut into 1/4 inch rounds, 2 minced garlic cloves, 1 chopped onion, 1 peeled and chopped carrot, 1 chopped celery stalk, 1/2 bunch medium kale chopped (about 4 cups), 3 cups fat free/low sodium chicken broth, 1 can red kidney beans drained, 1 can great Northern beans (or any white bean you like) drained, 1 can Italian seasoned diced tomatoes, 1/2 cup dry red wine or water, 1 tsp dried basil
Instructions: Combine all ingredients in your slow cooker. Give it a good stir. Cover and cook on low for 8 - 10 hours. Serve it with with a crust bread and some Olive Garden type salad and dinner is served!
Friday - FFY/leftovers/out? After a busy cooking week such as this, it'll either be leftovers, FFY (fend for yourself) or maybe going out. The hubs has a really important test super early on Saturday so I'm making Friday night easy-peasy.
Here's to another splendiferous week, my friends! Until next week....
Sunday, January 2, 2011
Week #5
Happy New Year!!! With a new year comes a renewed determination to knock off the pounds around this house! The last month was a bit of "cheat" from the previous four months of recipes. My hubby got a new Pampered Chef cookbook called "It's Good For You" and this week we're trying out a whole week's worth of new recipes! No promises for how they'll turn out since they'll be first for me too, but my past experience with Pampered Chef tells me to expect delicious results! Here we GO!
Monday - Beef Tamale Bake (so I cheated and actually made this on Saturday - it's yummy but spicy!)
What you need: 1 1/2 cups yellow cornmeal, 1/2 cup all purpose flout, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup hot water, 2 egg whites, 3 Tbsp melted 70% veggie oil spread, 1/2 lb 95% lean ground beef, 1 jar (16 oz) thick & chunky salsa, 1 can red beans drained (I use kidney), 1 garlic clove, 1 1/2 tsp chili powder (I'd reduce this if you aren't a a fan of spicy), 1/2 tsp ground cumin, 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 400. Spray a deep casserole dish with nonstick cooking spray. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, and melted veggie oil spread into the cornmeal mixture until smooth. Pour batter into the casserole dish. Next, brown beef and drain off the fat if necessary. Once browned, add salsa, beans, crushed garlic, chili powder, and ground cumin to beef and mix it up! Bring it to a boil and then you're ready to spoon the beef mixture on top of the cornmeal batter right up to about 1/2 inch of the edge. Bake for 23 minutes or until crust is set. Remove and sprinkle with the cheese and let set for 5 minutes before digging in! Serve with a side salad or some fresh corn - so tasty! Oh by the way, serves 8 and has 270 calories per serving
Tuesday - Skinny Chicken Stroganoff
What you need: 4 slices turkey bacon, 6 oz uncooked extra broad cholesterol-free egg noodles, 3/4 cup reduced fat sour cream, 1/4 cup all purpose flour, 1 can fat free chicken broth, 1/4 tsp salt, 1/8 tsp ground black pepper, 8 oz sliced mushrooms, 1 cup chopped onion, 1 lb boneless skinless chicken breasts cut into 1/4 inch strips, 1 clove garlic, 2 Tbsp snipped fresh parsley
Instructions: Cook bacon, crumble and set aside (OR use some leftovers from a breakfast dish!). Cook noodles according to package and drain. In a separate bowl, whisk together sour cream and flour. Slowly whisk in chicken broth until mixture is smooth. Stir in salt and pepper and set aside. Heat skillet over high heat until nice and hot. Add chicken and cook for about 5 minutes. Remove the chicken and set aside. Reduce to medium heat and add mushrooms, onion, and garlic. Cook and stir for about 3 minutes. Return the chicken and bacon to the skillet. Then stir in sour cream mixture and bring to a boil. Reduce heat and simmer for another 2 - 3 minutes stirring constantly. Stir in parsley and serve over noodles. Serves 6 and has 300 calories per serving.
Wednesday - Mediterranean Tuna Pasta Toss
What you need for Vinaigrette: 1 lemon, 1/4 cup red wine vinegar, 2 Tbsp olive oil, 1 tsp sugar, 1/4 tsp dried oregano leaves, 1/4 tsp salt, 1/8 tsp ground black pepper.
Instructions for Vinaigrette: Juice the lemon (or use 2 Tbsp lemon juice). Whisk all the above ingredients together and this part is done.
What you need for the rest: 2 cups uncooked medium shell pasta (I found a whole wheat variety), 1 small cucumber scored and sliced and halved (1 cup), 1/2 small red onion sliced into thin wedges, 1 cup grape tomatoes halved, 10 pitted kalamata olives coarsely chopped, 1 package (8 oz) Mediterranean salad blend, 1 can (12 oz) solid white albacore tuna packed in water drained and flaked, 1/2 cup crumbled feta cheese.
Instructions: Cook pasta according to package directions, drain and rinse under cold water. Place pasta in a large bowl, add veggies, olives, salad greens, and tuna. Pour vinaigrette over salad, tossing to coat. Sprinkle with cheese and viola! Dinner is served to 6 with 280 calories per serving.
Thursday - Quick Curried Chicken
What you need: 3 cups hot cooked rice (we use brown but the recipe book calls for white), 1 medium green pepper, 1 medium red pepper, 1 lb boneless skinless chicken breasts cut into 1 inch pieces, 1 Tbsp ground curry powder, 2 tsp cornstarch, 1/2 tsp ground ginger, 1/4 tsp salt, 1 garlic clove, 1 can (14 oz) light coconut milk, 1 can (14 oz) pineapple chunks in juice, drained, 2 Tbsp snipped fresh cilantro, chopped peanuts or coconut flakes (optional)
Instructions: Cut peppers into 1 inch strips. In a good-sized bowl combine curry powder, cornstarch, ginger and salt. Mix well, then add chicken and toss to coat evenly. Heat your skillet (we use a wok for these things!) until nice and hot. Lightly spray the pan with nonstick cooking spray then add chicken and pressed garlic. Cook and stir for about 6 minutes then remove from wok. Reduce heat to medium/high. Add peppers and cook while stirring for about 1 -2 minutes. Stir in coco milk, pineapple and chicken and bring it all to a boil. Reduce heat and simmer for about 15 minutes or until the sauce thickens. Mix in the cilantro and serve over rice. top with a bit of peanuts or toasted coconut if you want. This one will serve 6 and only add about 270 calories to your dinner.
Friday - Veggie Black Bean Burgers
Instructions: Mix the mashed beans, onion, corn, salsa, garlic, cilantro, salt and pepper. Add the bread crumbs and egg whites to the mixture well. Form bean mixture into 4 patties about 1/2 inch thick. Heat your skillet over medium heat until hot. Lightly spray the skillet with nonstick spray. Cook the patties for about 6 - 8 minutes or until lightly browned. Toast the buns lightly under a broiler and then add the patty and your favorite, healthy toppings. Serves 4 with about 280 calories a piece - careful on the toppings - you could jack that calorie count up quite quickly.
Here's to another week week, my friends, and a brand new year with another chance to get things right! I think I stole that one from Oprah but I don't really think I got it 100% correct! Either way, it's a good motto and let's do our best to get it right this...well, WEEK! :)
Monday - Beef Tamale Bake (so I cheated and actually made this on Saturday - it's yummy but spicy!)
What you need: 1 1/2 cups yellow cornmeal, 1/2 cup all purpose flout, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup hot water, 2 egg whites, 3 Tbsp melted 70% veggie oil spread, 1/2 lb 95% lean ground beef, 1 jar (16 oz) thick & chunky salsa, 1 can red beans drained (I use kidney), 1 garlic clove, 1 1/2 tsp chili powder (I'd reduce this if you aren't a a fan of spicy), 1/2 tsp ground cumin, 1/2 cup shredded Mexican cheese
Instructions: Preheat oven to 400. Spray a deep casserole dish with nonstick cooking spray. In a separate bowl, combine cornmeal, flour, baking powder, and salt. Whisk water, egg whites, and melted veggie oil spread into the cornmeal mixture until smooth. Pour batter into the casserole dish. Next, brown beef and drain off the fat if necessary. Once browned, add salsa, beans, crushed garlic, chili powder, and ground cumin to beef and mix it up! Bring it to a boil and then you're ready to spoon the beef mixture on top of the cornmeal batter right up to about 1/2 inch of the edge. Bake for 23 minutes or until crust is set. Remove and sprinkle with the cheese and let set for 5 minutes before digging in! Serve with a side salad or some fresh corn - so tasty! Oh by the way, serves 8 and has 270 calories per serving
Tuesday - Skinny Chicken Stroganoff
What you need: 4 slices turkey bacon, 6 oz uncooked extra broad cholesterol-free egg noodles, 3/4 cup reduced fat sour cream, 1/4 cup all purpose flour, 1 can fat free chicken broth, 1/4 tsp salt, 1/8 tsp ground black pepper, 8 oz sliced mushrooms, 1 cup chopped onion, 1 lb boneless skinless chicken breasts cut into 1/4 inch strips, 1 clove garlic, 2 Tbsp snipped fresh parsley
Instructions: Cook bacon, crumble and set aside (OR use some leftovers from a breakfast dish!). Cook noodles according to package and drain. In a separate bowl, whisk together sour cream and flour. Slowly whisk in chicken broth until mixture is smooth. Stir in salt and pepper and set aside. Heat skillet over high heat until nice and hot. Add chicken and cook for about 5 minutes. Remove the chicken and set aside. Reduce to medium heat and add mushrooms, onion, and garlic. Cook and stir for about 3 minutes. Return the chicken and bacon to the skillet. Then stir in sour cream mixture and bring to a boil. Reduce heat and simmer for another 2 - 3 minutes stirring constantly. Stir in parsley and serve over noodles. Serves 6 and has 300 calories per serving.
Wednesday - Mediterranean Tuna Pasta Toss
What you need for Vinaigrette: 1 lemon, 1/4 cup red wine vinegar, 2 Tbsp olive oil, 1 tsp sugar, 1/4 tsp dried oregano leaves, 1/4 tsp salt, 1/8 tsp ground black pepper.
Instructions for Vinaigrette: Juice the lemon (or use 2 Tbsp lemon juice). Whisk all the above ingredients together and this part is done.
What you need for the rest: 2 cups uncooked medium shell pasta (I found a whole wheat variety), 1 small cucumber scored and sliced and halved (1 cup), 1/2 small red onion sliced into thin wedges, 1 cup grape tomatoes halved, 10 pitted kalamata olives coarsely chopped, 1 package (8 oz) Mediterranean salad blend, 1 can (12 oz) solid white albacore tuna packed in water drained and flaked, 1/2 cup crumbled feta cheese.
Instructions: Cook pasta according to package directions, drain and rinse under cold water. Place pasta in a large bowl, add veggies, olives, salad greens, and tuna. Pour vinaigrette over salad, tossing to coat. Sprinkle with cheese and viola! Dinner is served to 6 with 280 calories per serving.
Thursday - Quick Curried Chicken
What you need: 3 cups hot cooked rice (we use brown but the recipe book calls for white), 1 medium green pepper, 1 medium red pepper, 1 lb boneless skinless chicken breasts cut into 1 inch pieces, 1 Tbsp ground curry powder, 2 tsp cornstarch, 1/2 tsp ground ginger, 1/4 tsp salt, 1 garlic clove, 1 can (14 oz) light coconut milk, 1 can (14 oz) pineapple chunks in juice, drained, 2 Tbsp snipped fresh cilantro, chopped peanuts or coconut flakes (optional)
Instructions: Cut peppers into 1 inch strips. In a good-sized bowl combine curry powder, cornstarch, ginger and salt. Mix well, then add chicken and toss to coat evenly. Heat your skillet (we use a wok for these things!) until nice and hot. Lightly spray the pan with nonstick cooking spray then add chicken and pressed garlic. Cook and stir for about 6 minutes then remove from wok. Reduce heat to medium/high. Add peppers and cook while stirring for about 1 -2 minutes. Stir in coco milk, pineapple and chicken and bring it all to a boil. Reduce heat and simmer for about 15 minutes or until the sauce thickens. Mix in the cilantro and serve over rice. top with a bit of peanuts or toasted coconut if you want. This one will serve 6 and only add about 270 calories to your dinner.
Friday - Veggie Black Bean Burgers
Instructions: Mix the mashed beans, onion, corn, salsa, garlic, cilantro, salt and pepper. Add the bread crumbs and egg whites to the mixture well. Form bean mixture into 4 patties about 1/2 inch thick. Heat your skillet over medium heat until hot. Lightly spray the skillet with nonstick spray. Cook the patties for about 6 - 8 minutes or until lightly browned. Toast the buns lightly under a broiler and then add the patty and your favorite, healthy toppings. Serves 4 with about 280 calories a piece - careful on the toppings - you could jack that calorie count up quite quickly.
Here's to another week week, my friends, and a brand new year with another chance to get things right! I think I stole that one from Oprah but I don't really think I got it 100% correct! Either way, it's a good motto and let's do our best to get it right this...well, WEEK! :)
Sunday, December 19, 2010
Week #4
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