So I have failed miserably at updating the blog lately. I sincerely apologize. I have been distracted by other things and haven't made time.
I did make an exciting food discovery this week: Kale!
I have never eaten kale before so this was kind of going on a whim. I had heard of people using it in soups and things like that but I recently found a recipe for crispy kale chips... I was intrigued. So after reading a few recipes this is what I came up with:
Crispy Kale Chips
3 Stalks of Kale
Olive Oil Cooking Spray
Salt
Wash and dry the kale. It is important to get as much water off as possible!!! Do not put wet kale in the oven.
After drying, pull leaves off the stalk into bite size-ish pieces and spread them on a baking sheet. Spray a few times with cooking spray and bake in a 350 degree oven for 6-10 minutes.
Check them at about 6 minutes, if the leaves are starting to turn brown, they can become bitter. Chips are done when they crush easily (think dried fall leaf crushing).
Remove from the oven, dust lightly with salt. (For the third batch I made this week, I put Tony Cachere's Creole Seasoning on them.... it was kind of awesome!)
And now, enjoy! I can totally eat a whole pan of this by myself and if you don't go overboard with the spray, they are 0 points plus value! Hooray!
Ooooh! Just a side note, Chris and Dad both really liked them too!
Thursday, March 10, 2011
Sunday, February 20, 2011
Nom nom nom
This week has been an excellent week in food. I am going to do a restaurant blurb some time this week of the place Chris and I went for our Valentine's meal. It was delightful. In the meantime, here is the week in review....
Baked Ziti was awesome! I couldn't find Ziti in a Smart Taste or whole grain variety so I used Penne Rigati instead. Here is a pic.
Chris didn't even mind the spinach that much.
The Zucchini Casserole was amazing! The pork chops were really good too. I don't really like pork chops that much, but this recipe is a keeper!
One thing I did learn: While I was grating the zucchini for the casserole, it went everywhere. I even had zucchini in my hair. So I decided when the recipe said grated onion, I needed protective eye-wear.
Here is the finished product. It was delightful even cold the next day as leftovers.
The rest of the week I do not have pictures for but I will say this. The chicken cordon bleu was highly acceptable. I did make one tiny substitution. I don't really like swiss cheese so I used a slice of 2% Pepperjack cheese instead. It was delightful! I also used pepperjack on the Chili Mac for Friday and it gave it a nice kick. Hope you enjoy and try some of these amazing recipes.
Baked Ziti was awesome! I couldn't find Ziti in a Smart Taste or whole grain variety so I used Penne Rigati instead. Here is a pic.
Chris didn't even mind the spinach that much.
The Zucchini Casserole was amazing! The pork chops were really good too. I don't really like pork chops that much, but this recipe is a keeper!
One thing I did learn: While I was grating the zucchini for the casserole, it went everywhere. I even had zucchini in my hair. So I decided when the recipe said grated onion, I needed protective eye-wear.
Here is the finished product. It was delightful even cold the next day as leftovers.
The rest of the week I do not have pictures for but I will say this. The chicken cordon bleu was highly acceptable. I did make one tiny substitution. I don't really like swiss cheese so I used a slice of 2% Pepperjack cheese instead. It was delightful! I also used pepperjack on the Chili Mac for Friday and it gave it a nice kick. Hope you enjoy and try some of these amazing recipes.
Thursday, February 17, 2011
Product Spotlight
I have been thinking about my blog and while I think the food is good, I think I need a little something else. I have decided to occasionally do some product spotlights.
My first product spotlight is the Williams-Sonoma Swissmar Peelers
These bad boys are awesome! I received this set for Christmas after using a serrated peeler over the Thanksgiving break and falling in love. The set comes with traditional straight edge peeler, a julienne peeler, and a serrated peeler. Also, not pictured, they come with hand-dandy covers for each one so you don't risk slicing your finger reaching for them in the drawer.
I don't know about any of you, but I hate peeling potatoes with a traditional peeler. I find I am more likely to slice my fingers open than remove skin from the potato. A serrated edge peeler is the answer to this!! It makes quick work of potatoes... even sweet potatoes. I have also used it to peel Butternut squash (if you have ever peeled one of these, one know this is miraculous). I have attached the blurb off the WS website about these peelers and even though my use is not exactly consistent with their description, I think we should think outside of the manufacturers box. I must say, well worth the $15 investment.
"Reduce prep time with the help of our Swiss-made peelers. Their extremely sharp blades zip over all sorts of fresh produce and other foods with ease.
Set of three includes a straight, serrated and julienne peelers.
Straight-edge peeler removes skins from root vegetable and firm fruits.
Serrated peeler is ideal for delicate produce like tomatoes, kiwis and mangoes.
Julienne peeler creates fine strips of anything from carrots to firm cheese.
Peelers have side cutters for removing potato eyes or blemishes.
For right- or left-handed use.
Surgical-grade stainless-steel blades.
Dishwasher safe.
A Williams-Sonoma exclusive."
My first product spotlight is the Williams-Sonoma Swissmar Peelers
These bad boys are awesome! I received this set for Christmas after using a serrated peeler over the Thanksgiving break and falling in love. The set comes with traditional straight edge peeler, a julienne peeler, and a serrated peeler. Also, not pictured, they come with hand-dandy covers for each one so you don't risk slicing your finger reaching for them in the drawer.
I don't know about any of you, but I hate peeling potatoes with a traditional peeler. I find I am more likely to slice my fingers open than remove skin from the potato. A serrated edge peeler is the answer to this!! It makes quick work of potatoes... even sweet potatoes. I have also used it to peel Butternut squash (if you have ever peeled one of these, one know this is miraculous). I have attached the blurb off the WS website about these peelers and even though my use is not exactly consistent with their description, I think we should think outside of the manufacturers box. I must say, well worth the $15 investment.
"Reduce prep time with the help of our Swiss-made peelers. Their extremely sharp blades zip over all sorts of fresh produce and other foods with ease.
Set of three includes a straight, serrated and julienne peelers.
Straight-edge peeler removes skins from root vegetable and firm fruits.
Serrated peeler is ideal for delicate produce like tomatoes, kiwis and mangoes.
Julienne peeler creates fine strips of anything from carrots to firm cheese.
Peelers have side cutters for removing potato eyes or blemishes.
For right- or left-handed use.
Surgical-grade stainless-steel blades.
Dishwasher safe.
A Williams-Sonoma exclusive."
Tuesday, February 15, 2011
Menu for the week of February 14th
Day late and a dollar short is the story of my life. Here is this weeks menu (starting with today)
Tuesday- Baked Ziti with Spinach
www.skinnytaste.com/2010/09/low-fat-baked-ziti-with-spinach.html
Wednesday- Pork Chops with Zuchinni Casserole
www.skinnytaste.com/2010/12/pork-chops-with-mushrooms-and-shallots.html
www.skinnytaste.com/2008/07/zucchini-casserole-25-pts.html
Thursday- Chicken Cordon Bleu and Broccoli and Cheddar Potato skins
www.skinnytaste.com/2009/03/chicken-cordon-bleu.html
www.skinnytaste.com/2010/06/broccoli-and-cheddar-skinny-potato.html
Friday- Chili Mac
www.weightwatchers.com/food/rcp/index.aspx?recipeid=95081
Tuesday- Baked Ziti with Spinach
www.skinnytaste.com/2010/09/low-fat-baked-ziti-with-spinach.html
Wednesday- Pork Chops with Zuchinni Casserole
www.skinnytaste.com/2010/12/pork-chops-with-mushrooms-and-shallots.html
www.skinnytaste.com/2008/07/zucchini-casserole-25-pts.html
Thursday- Chicken Cordon Bleu and Broccoli and Cheddar Potato skins
www.skinnytaste.com/2009/03/chicken-cordon-bleu.html
www.skinnytaste.com/2010/06/broccoli-and-cheddar-skinny-potato.html
Friday- Chili Mac
www.weightwatchers.com/food/rcp/index.aspx?recipeid=95081
Thursday, February 10, 2011
Pasta Fagioli
Ok, I will say this at the beginning. This first blurb is not about food. If you just want the recipe, skip to the bottom.
Pasta Fagioli (I wish I could insert a phonetics guide for "Fagioli" but I am not sure how to emulate that sound with letters)
This dish is terribly nostalgic for me.(Insert jokes about me being my father's daughter here) Whenever I think about Pasta Fagioli, I always think of my great-grandmother. The crazy thing about it is, I really only my met my great-granmother once that I actually remember and she didn't even make Pasta Fagioli that visit. Lucky for me, my Dad is a master of the lost art of Oral Tradition. So here is a tidbit about Gramma Tessa's story.
My great-grandmother, Antoinetta Menadio, was actually born in America to Italian parents. When Gramma was very young, they moved back to Italy, where she grew up. Well, as frequently happened around the turn of the 20th century, the village where Gramma grew up received a letter from one of the young men from their town who was living and working in America. Apparently this young man (Grampa Menadio and yes, they had the same last name before they were married) had been married and had a young daughter and sadly his wife had passed away. He found himself in a bind with having no one to care for his daughter and his work visa was going to expire. He needed to marry someone who was hopefully an American citizen and it would be nice if she was from his hometown. Gramma, being one to seize an opportunity and an American citizen, said she would go. So she came back to America and married Grampa. Now Grampa Menadio was a railway worker and they didn't have a lot of money. Pasta Fagioli is a poor man's meal and they ate it alot because of it's simple and inexpensive ingredients. I think this is why I think of her. Sadly, Grampa Menadio was killed in a work related accident(if I am not mistaken). So, Gramma remarried another Italian man: Grampa Gambatessa (Hints: Gramma Tessa... no little kid could say all that). My Gramma was a very independent woman who loved to cook, loved her family, and never missed Church even when it was mid winter in Cleveland. Up until only a short time before her death, she lived by herself in an old Italian neighborhood. Most of these stories are because I have been told by my Father but here is what I remember.
The one visit that I remember to her house, my fondest memory was of her kitchen. It was very small but everyone crammed around her tiny linoleum table while she cooked. You couldn't escape without eating. Even if you told her you had just eaten, she would put her hand on your "pancia" and command "Eat, eat!" I think this was my first encounter with Calamari and she made the best homemade tomato sauce. We ate and ate and ate.
Enough nostalgia... here are the goods ;) Courtesy of skinnytaste.com
Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes
Servings: 5 large bowls • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
1 tbs olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
salt and pepper to taste
1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra pts).
I am not sure how authentic it is, but this recipe is very good and brings back good memories.
Pasta Fagioli (I wish I could insert a phonetics guide for "Fagioli" but I am not sure how to emulate that sound with letters)
This dish is terribly nostalgic for me.(Insert jokes about me being my father's daughter here) Whenever I think about Pasta Fagioli, I always think of my great-grandmother. The crazy thing about it is, I really only my met my great-granmother once that I actually remember and she didn't even make Pasta Fagioli that visit. Lucky for me, my Dad is a master of the lost art of Oral Tradition. So here is a tidbit about Gramma Tessa's story.
My great-grandmother, Antoinetta Menadio, was actually born in America to Italian parents. When Gramma was very young, they moved back to Italy, where she grew up. Well, as frequently happened around the turn of the 20th century, the village where Gramma grew up received a letter from one of the young men from their town who was living and working in America. Apparently this young man (Grampa Menadio and yes, they had the same last name before they were married) had been married and had a young daughter and sadly his wife had passed away. He found himself in a bind with having no one to care for his daughter and his work visa was going to expire. He needed to marry someone who was hopefully an American citizen and it would be nice if she was from his hometown. Gramma, being one to seize an opportunity and an American citizen, said she would go. So she came back to America and married Grampa. Now Grampa Menadio was a railway worker and they didn't have a lot of money. Pasta Fagioli is a poor man's meal and they ate it alot because of it's simple and inexpensive ingredients. I think this is why I think of her. Sadly, Grampa Menadio was killed in a work related accident(if I am not mistaken). So, Gramma remarried another Italian man: Grampa Gambatessa (Hints: Gramma Tessa... no little kid could say all that). My Gramma was a very independent woman who loved to cook, loved her family, and never missed Church even when it was mid winter in Cleveland. Up until only a short time before her death, she lived by herself in an old Italian neighborhood. Most of these stories are because I have been told by my Father but here is what I remember.
The one visit that I remember to her house, my fondest memory was of her kitchen. It was very small but everyone crammed around her tiny linoleum table while she cooked. You couldn't escape without eating. Even if you told her you had just eaten, she would put her hand on your "pancia" and command "Eat, eat!" I think this was my first encounter with Calamari and she made the best homemade tomato sauce. We ate and ate and ate.
Enough nostalgia... here are the goods ;) Courtesy of skinnytaste.com
Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes
Servings: 5 large bowls • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
1 tbs olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
salt and pepper to taste
1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
Grated Parmigiano or Romano (optional)
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra pts).
I am not sure how authentic it is, but this recipe is very good and brings back good memories.
Wednesday Night Tacos
Yummo! I love tacos! These were way up there on the list of "Love it" recipes.
The inspiration recipe, for lack of better terminology, is a Rachel Ray recipe featured in the February 2011 edition of her magazine, "Every Day with Rachel Ray." The recipe is called "Smoky Poblano-and-Portobella Tacos" so if you want to look up the original recipe, I am pretty sure it can be found on her website. What you will find here is my adaptation to make it a bit more figure friendly.
Here goes:
4 Poblano Chile Peppers
3 Sprays of Cooking spray
3 medium Portobella mushroom caps, thinly sliced
1 red onion, thinly sliced
4 cloves of garlic, minced
1 1/2 tsp of Cumin (or more... I tend to add a lot since I love Cumin!)
1 tsp dried oregano
1 roasted red pepper, sliced
Salt and pepper to taste
1 cup of Beer*
Corn tortillas
Cheese, sour cream, lime wedges, and cilantro for topping the tacos
Directions:
Char the poblanos on a grill or under the broiler until blackened all over. Place the peppers in a bowl and cover until cool enough to handle. Wipe off the charred skin, seed, and slice.
(Make sure the peppers get fully blackened or you will have a really hard time getting all the skin off)
In a large skillet, heat the cooking spray over medium to medium high heat (I used a cast iron skillet so I went with medium). Add the mushrooms and cook until darkened and softened, 7-8 minutes. Add onion, garlic, cumin, oregano, salt, and pepper and cook for 10 minutes longer. Deglaze the pan with beer and stir in the poblanos and red peppers.
According to the original recipe this should make 12 tacos so divide it up evenly. I guesstimate on points a bit and by my calculations one taco with 1 tablespoon of cheese was 5 PointsPlus.
For the black beans I went the easy route this week.
1 can of black beans
1 can of Rotel
2 tbsp chopped cilantro
1 1/2 tsp Cumin
Add all ingredients to a pan, heat through.
3 Points Plus per approx. 1/2 cup serving.
Now... the rockin' guacamole... I cannot tell you how hard it was not to eat this whole bowl... the only thing holding me back was the points. This is from the Skinnytaste.com site... so good!
Guacamole
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1/6th • Calories: 149.4 • Points: 3 ww pts
Fat: 13.3 g • Fiber: 6.1 g • Carbs: 8.8 g • Protein: 1.8 g
3 medium hass avocados, halved
1 lime, juiced
1/3 cup red onion, minced
1 tbsp chopped cilantro
kosher salt and fresh pepper
Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro and red onion and mix thoroughly.
This was a very pointalicious meal. I could have cut it back to a more manageable PointPlus value by skipping the guacamole... but I love guac! Here is my plate... heaven help me... 19 Points Plus total. However, if you are willing to do it... its worth every weekly point. ;) (They would probably kick me out of a Weight Watchers meeting for saying that)
The inspiration recipe, for lack of better terminology, is a Rachel Ray recipe featured in the February 2011 edition of her magazine, "Every Day with Rachel Ray." The recipe is called "Smoky Poblano-and-Portobella Tacos" so if you want to look up the original recipe, I am pretty sure it can be found on her website. What you will find here is my adaptation to make it a bit more figure friendly.
Here goes:
4 Poblano Chile Peppers
3 Sprays of Cooking spray
3 medium Portobella mushroom caps, thinly sliced
1 red onion, thinly sliced
4 cloves of garlic, minced
1 1/2 tsp of Cumin (or more... I tend to add a lot since I love Cumin!)
1 tsp dried oregano
1 roasted red pepper, sliced
Salt and pepper to taste
1 cup of Beer*
Corn tortillas
Cheese, sour cream, lime wedges, and cilantro for topping the tacos
Directions:
Char the poblanos on a grill or under the broiler until blackened all over. Place the peppers in a bowl and cover until cool enough to handle. Wipe off the charred skin, seed, and slice.
(Make sure the peppers get fully blackened or you will have a really hard time getting all the skin off)
In a large skillet, heat the cooking spray over medium to medium high heat (I used a cast iron skillet so I went with medium). Add the mushrooms and cook until darkened and softened, 7-8 minutes. Add onion, garlic, cumin, oregano, salt, and pepper and cook for 10 minutes longer. Deglaze the pan with beer and stir in the poblanos and red peppers.
According to the original recipe this should make 12 tacos so divide it up evenly. I guesstimate on points a bit and by my calculations one taco with 1 tablespoon of cheese was 5 PointsPlus.
For the black beans I went the easy route this week.
1 can of black beans
1 can of Rotel
2 tbsp chopped cilantro
1 1/2 tsp Cumin
Add all ingredients to a pan, heat through.
3 Points Plus per approx. 1/2 cup serving.
Now... the rockin' guacamole... I cannot tell you how hard it was not to eat this whole bowl... the only thing holding me back was the points. This is from the Skinnytaste.com site... so good!
Guacamole
Gina's Weight Watcher Recipes
Servings: 6 • Size: 1/6th • Calories: 149.4 • Points: 3 ww pts
Fat: 13.3 g • Fiber: 6.1 g • Carbs: 8.8 g • Protein: 1.8 g
3 medium hass avocados, halved
1 lime, juiced
1/3 cup red onion, minced
1 tbsp chopped cilantro
kosher salt and fresh pepper
Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro and red onion and mix thoroughly.
This was a very pointalicious meal. I could have cut it back to a more manageable PointPlus value by skipping the guacamole... but I love guac! Here is my plate... heaven help me... 19 Points Plus total. However, if you are willing to do it... its worth every weekly point. ;) (They would probably kick me out of a Weight Watchers meeting for saying that)
Menu for the week of February.... whatever this week was
I have been a total slacker this week. I have sat down several times to try to blog and couldn't muster the motivation. Well, better late than never I guess.
My menu didn't quite work out this week so this is what we had for dinner:
Monday- Chili Cheese Dogs and Butternut Squash Fries
I used Oscar Mayer 98% fat free hot dogs (still only 1POINTSPlus), the generic version of Sara Lee Light and Delightful hot dogs buns, and a homemade veggie chili. For cheese I used Kraft 2% Mexican Blend.
Butternut Squash Fries
3 spray(s) olive oil cooking spray
1 pound(s) butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)
Instructions
• Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
• Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
• Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.
This is a Weight Watchers Recipe but it was short so I just put it in instead of the link. Oh, and their Points Plus... just 1 teeny weeny point!!
Tuesday- Not what I planned but it was $2 burrito night at Moe's... so we had $2 burritos
Wednesday- Veggie Tacos, Guacamole, and Black Beans
I am going to write a separate entry for this so check the list.
Thursday- Chris ate Pasta Fagioli and I ate Creamy Spinach Penne
This probably seems ridiculous, but Chris really doesn't enjoy spinach and I love it. So I conceded and made 2 dishes. I am going to make a separate entry for the Pasta Fagioli but here is the recipe for the Penne (courtesy of Kraftfoods.com, 9 points plus per serving).
Creamy Spinach Penne
3/4 lb. fresh spinach leaves, stemmed
4 cups penne pasta, uncooked
1 clove garlic
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped
make it
ADD spinach to large pot of boiling water; cook 1 min. Remove spinach with slotted spoon, reserving water in pot for cooking pasta. Rinse spinach with cold water; drain well. Chop spinach; set aside.
RETURN water to boil. Add pasta; cook 10 min. or just until tender. Meanwhile, blend garlic in blender until minced. Add spinach, cottage cheese and milk to blender; blend until smooth. Blend in Parmesan and seasonings.
DRAIN pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.
I left out the red peppers because I didn't feel like making a huge mess, it was just as good.
My menu didn't quite work out this week so this is what we had for dinner:
Monday- Chili Cheese Dogs and Butternut Squash Fries
I used Oscar Mayer 98% fat free hot dogs (still only 1POINTSPlus), the generic version of Sara Lee Light and Delightful hot dogs buns, and a homemade veggie chili. For cheese I used Kraft 2% Mexican Blend.
Butternut Squash Fries
3 spray(s) olive oil cooking spray
1 pound(s) butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)
Instructions
• Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
• Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
• Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.
This is a Weight Watchers Recipe but it was short so I just put it in instead of the link. Oh, and their Points Plus... just 1 teeny weeny point!!
Tuesday- Not what I planned but it was $2 burrito night at Moe's... so we had $2 burritos
Wednesday- Veggie Tacos, Guacamole, and Black Beans
I am going to write a separate entry for this so check the list.
Thursday- Chris ate Pasta Fagioli and I ate Creamy Spinach Penne
This probably seems ridiculous, but Chris really doesn't enjoy spinach and I love it. So I conceded and made 2 dishes. I am going to make a separate entry for the Pasta Fagioli but here is the recipe for the Penne (courtesy of Kraftfoods.com, 9 points plus per serving).
Creamy Spinach Penne
3/4 lb. fresh spinach leaves, stemmed
4 cups penne pasta, uncooked
1 clove garlic
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup milk
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. salt
1/4 tsp. black pepper
1 jar (12 oz.) roasted red peppers, drained, chopped
make it
ADD spinach to large pot of boiling water; cook 1 min. Remove spinach with slotted spoon, reserving water in pot for cooking pasta. Rinse spinach with cold water; drain well. Chop spinach; set aside.
RETURN water to boil. Add pasta; cook 10 min. or just until tender. Meanwhile, blend garlic in blender until minced. Add spinach, cottage cheese and milk to blender; blend until smooth. Blend in Parmesan and seasonings.
DRAIN pasta; place in large bowl. Add spinach mixture and red peppers; mix lightly.
I left out the red peppers because I didn't feel like making a huge mess, it was just as good.
Tuesday, February 1, 2011
Taming Thai
So tonights dinner was my first ever attempt at Thai cooking. I would say it was successful. However, I did learn a few things. Here we go....
First: This is my favorite brand of Jasmine Rice. It does REALLY well being cooked in the microwave. (This was not a new lesson tonight but it's new to you.)
Second: I added a lot of extra vegetables to this recipe. In fact... I didn't even use what the recipe called for. I used snow peas, carrots, Chinese eggplant, red bell pepper, onion, water chestnuts, baby corn, and bamboo shoots. I steamed all the veggies (except the water chestnuts, baby corn, and bamboo since they were canned) as the directions say. Next time, I will leave the snow peas and eggplant out of the steaming process and let them cook toward the end in the sauce. After steaming, my eggplant was mush once it got stirred in and the snow peas were just a little over done. Also, I think this was veggie overkill. Next time I will omit the water chestnuts and baby corn. Here are some before pictures of my ingredients:
Also a side note: Most of the vegetables did not change the Points Plus Value but the Water Chestnuts did. So I added 1 Points Plus per serving.
Third: The next time I make this recipe, I will adjust proportions of ingredients a little. Since this was my first time working with several of the ingredients I was scared to tweek it at all. For the lemon grass, I will probably add another 1/2 tablespoon. For the basil, 1 tablespoon is plenty. Then there is the Green Curry Paste... There is a note on this recipe that says depending on which brand you buy, the level of heat may vary. Well keeping this in mind, I chose not to add the jalapeno at all to my Curry. I used the Thai Kitchen brand and I suppose buying it at Publix should have tipped me off that it was tamed for American palettes. I found the heat to be lacking a little bit (which is shocking since I don't like hot foods). So next time I think I will add a Thai Chile as is written in the recipe.
Here is the finished dish. Despite my insecurities with the ingredients, I feel like this was very good. Next time, it will be even better!
Also, if you live in the Athens area, there is a great Asian food market called Fooks Foods. It is on Baxter Street catty cornered from Clarke Central High School. It is small but they have a good variety and that is where I got my snow peas and Chinese eggplant. They also sell the infamous Thai Chiles!!
First: This is my favorite brand of Jasmine Rice. It does REALLY well being cooked in the microwave. (This was not a new lesson tonight but it's new to you.)
Second: I added a lot of extra vegetables to this recipe. In fact... I didn't even use what the recipe called for. I used snow peas, carrots, Chinese eggplant, red bell pepper, onion, water chestnuts, baby corn, and bamboo shoots. I steamed all the veggies (except the water chestnuts, baby corn, and bamboo since they were canned) as the directions say. Next time, I will leave the snow peas and eggplant out of the steaming process and let them cook toward the end in the sauce. After steaming, my eggplant was mush once it got stirred in and the snow peas were just a little over done. Also, I think this was veggie overkill. Next time I will omit the water chestnuts and baby corn. Here are some before pictures of my ingredients:
Also a side note: Most of the vegetables did not change the Points Plus Value but the Water Chestnuts did. So I added 1 Points Plus per serving.
Third: The next time I make this recipe, I will adjust proportions of ingredients a little. Since this was my first time working with several of the ingredients I was scared to tweek it at all. For the lemon grass, I will probably add another 1/2 tablespoon. For the basil, 1 tablespoon is plenty. Then there is the Green Curry Paste... There is a note on this recipe that says depending on which brand you buy, the level of heat may vary. Well keeping this in mind, I chose not to add the jalapeno at all to my Curry. I used the Thai Kitchen brand and I suppose buying it at Publix should have tipped me off that it was tamed for American palettes. I found the heat to be lacking a little bit (which is shocking since I don't like hot foods). So next time I think I will add a Thai Chile as is written in the recipe.
Here is the finished dish. Despite my insecurities with the ingredients, I feel like this was very good. Next time, it will be even better!
Also, if you live in the Athens area, there is a great Asian food market called Fooks Foods. It is on Baxter Street catty cornered from Clarke Central High School. It is small but they have a good variety and that is where I got my snow peas and Chinese eggplant. They also sell the infamous Thai Chiles!!
Monday, January 31, 2011
Monday Night Dinner
So I fail at remembering to take a picture of tonights dinner. I apologize. I need to say, my sense of timing is well... not functional apparently. My potatoes took more like 40 minutes to cook and I left the top on for the fist 25 minutes. Early edit... hopefully I caught this before anyone tried to make them. :)
Sunday, January 30, 2011
Menu for the week of January 31st
Holy smokes... I can't believe it's almost February. This year is already flying by. So this week is kind of an abbreviated cooking week since I will be heading to my Mom's on Wednesday (and I don't really trust Chris meddling in the kitchen) but I am still going to post what I am cooking.
Monday- New York strip steaks with blue cheese
Asparagus and baby potatoes
Ok, here is my secret on steaks... stove top (or grill) AND oven. The best way to do it is season your meat (I love McCormick's Montreal Steak Seasoning). Get your grill or a grill pan screaming hot. Sear the meat for 1-2 minutes per side. Then place the meat in a baking dish and cook accordingly:
(Cook time based on a one inch thick steak in a 400 degree oven)
Rare: 5 minutes
Medium: 6-7 minutes
Well done: 8-9 minutes
I know that blue cheese is an acquired taste and truly I only like it in certain application but, blue cheese and beef is amazing. I will drop a little bit on top of each steak a couple minutes before they are done and put them back in the oven.
For the asparagus, I like to oven roast it. Trim and wash the asparagus. Spread out on a baking sheet spray with a little bit of olive oil cooking spray. Top with 2-3 cloves of minced garlic and some sea salt to taste, toss to coat. Roast in the oven for about 5 minutes (keep an eye on it, sometimes it cooks much faster).
For the potatoes I am going to use an Erin adaption of and Eric Ripert recipe. I am going to use the little potatoes that for the life of me I cannot think of what they are called. They are about an inch in diameter, average. Anywho... In a heavy bottom pan (I like to use my new cast iron dutch oven), add the potatoes in one even layer. Add enough chicken broth* to come about 3/4 of the way up the potatoes. Add salt and pepper to taste. Braise the potatoes in the broth, uncovered for about 15-20 minutes or until potatoes soften. Most of the liquid will be absorbed or evaporate, this is ok. When potatoes are tender, add Kraft Reduced Fat Parmesan cheese. (This is where you have to use your best judgement for calculating points) I use enough cheese to make sure all the potatoes get a little. If I had to estimate I would say its about a tablespoon total. Stir potatoes and serve warm.
As far as points for this meal, I cannot give a realistic estimate. There are too many variable (ex: size of steak, how many potatoes you want to eat, etc.). I think this is an instance of count what you can and estimate as best as possible with the rest of the items. This is why I could never work for Weight Watchers. :)
*For the chicken broth, I use Swanson 99% Fat Free Reduced Sodium Chicken Broth
Tuesday- Chicken Green Curry
I am so excited about this!! Chris and I recently discovered Thai as a cuisine we enjoy and I love Green Curry. So I found this WW recipe and I am going to try it. I am adding a few vegetables that they did not use but I will list those out with the review on Tuesday night. Here is the link:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=143411
Wednesday- Mexican Style Brown Rice Casserole
This is a recipe I have made a few times now. I love it and even my "meat and taters" husband enjoys this vegetarian casserole. I do make a couple substitutions though. Instead of the refried beans, I use one can of drained and rinse black beans. Instead of frozen spinach, I tear up a few handfuls of fresh spinach. It just gives it a little better consistency. Also... I probably add extra cumin as it is a favorite spice of mine. :) Also, I am going to make this ahead of time and leave it for hubby to finish baking. This works great... I feel pretty confident it would also freeze well prepared to be baked later.
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=126221
Again, sorry for the abbreviated week but I hope you enjoy none the less and I will update on Tuesday to let you all know how the Green Curry was!
Monday- New York strip steaks with blue cheese
Asparagus and baby potatoes
Ok, here is my secret on steaks... stove top (or grill) AND oven. The best way to do it is season your meat (I love McCormick's Montreal Steak Seasoning). Get your grill or a grill pan screaming hot. Sear the meat for 1-2 minutes per side. Then place the meat in a baking dish and cook accordingly:
(Cook time based on a one inch thick steak in a 400 degree oven)
Rare: 5 minutes
Medium: 6-7 minutes
Well done: 8-9 minutes
I know that blue cheese is an acquired taste and truly I only like it in certain application but, blue cheese and beef is amazing. I will drop a little bit on top of each steak a couple minutes before they are done and put them back in the oven.
For the asparagus, I like to oven roast it. Trim and wash the asparagus. Spread out on a baking sheet spray with a little bit of olive oil cooking spray. Top with 2-3 cloves of minced garlic and some sea salt to taste, toss to coat. Roast in the oven for about 5 minutes (keep an eye on it, sometimes it cooks much faster).
For the potatoes I am going to use an Erin adaption of and Eric Ripert recipe. I am going to use the little potatoes that for the life of me I cannot think of what they are called. They are about an inch in diameter, average. Anywho... In a heavy bottom pan (I like to use my new cast iron dutch oven), add the potatoes in one even layer. Add enough chicken broth* to come about 3/4 of the way up the potatoes. Add salt and pepper to taste. Braise the potatoes in the broth, uncovered for about 15-20 minutes or until potatoes soften. Most of the liquid will be absorbed or evaporate, this is ok. When potatoes are tender, add Kraft Reduced Fat Parmesan cheese. (This is where you have to use your best judgement for calculating points) I use enough cheese to make sure all the potatoes get a little. If I had to estimate I would say its about a tablespoon total. Stir potatoes and serve warm.
As far as points for this meal, I cannot give a realistic estimate. There are too many variable (ex: size of steak, how many potatoes you want to eat, etc.). I think this is an instance of count what you can and estimate as best as possible with the rest of the items. This is why I could never work for Weight Watchers. :)
*For the chicken broth, I use Swanson 99% Fat Free Reduced Sodium Chicken Broth
Tuesday- Chicken Green Curry
I am so excited about this!! Chris and I recently discovered Thai as a cuisine we enjoy and I love Green Curry. So I found this WW recipe and I am going to try it. I am adding a few vegetables that they did not use but I will list those out with the review on Tuesday night. Here is the link:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=143411
Wednesday- Mexican Style Brown Rice Casserole
This is a recipe I have made a few times now. I love it and even my "meat and taters" husband enjoys this vegetarian casserole. I do make a couple substitutions though. Instead of the refried beans, I use one can of drained and rinse black beans. Instead of frozen spinach, I tear up a few handfuls of fresh spinach. It just gives it a little better consistency. Also... I probably add extra cumin as it is a favorite spice of mine. :) Also, I am going to make this ahead of time and leave it for hubby to finish baking. This works great... I feel pretty confident it would also freeze well prepared to be baked later.
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=126221
Again, sorry for the abbreviated week but I hope you enjoy none the less and I will update on Tuesday to let you all know how the Green Curry was!
Thursday, January 27, 2011
The week in review..
Ok, so this weeks dinners were quite successful. I did make a few adaptations to a couple of recipes.
For the Italian Pepper and Egg sandwich I added some 2% Mozzarella cheese which gave it just a little boost. Don't forget to add the points if you do this.
For the soup, I used tomato puree and 1 can of chicken broth instead of the crushed tomatoes. It gave the soup a better consistency.
This sloppy joe recipe is a keeper!! Yummo!
Next up is Chicken Ropa Viejo... this was awesome! For this recipe, I don't drink a lot of white wine so I used what was available: the Carinena wine I talk about below instead of the dry white wine.
I also made the Cuban Style Black Beans. VERY good. The only thing I did different here is used frozen cilantro. I forgot to pick up fresh at the store so I used a product I picked up at Trader Joe's.
I don't recommend it for salsa or things like that but for a soup or this side dish of black beans it was very effective. It comes as frozen cubes. 1 cube equal 1 teaspoon of cilantro. Handy...
Here is our dinner... Delicioso!
Finally, my last exploration for the week. We tried a new wine with our Latin inspired dinner. It's a Spanish wine made by vineyard called Carinena. It is their 2009 Rose Wine. It is very nice. It is a little dry but very smooth and I tasted undertones of raspberry. It was a nice compliment to this meal.
Hope you all enjoy!
For the Italian Pepper and Egg sandwich I added some 2% Mozzarella cheese which gave it just a little boost. Don't forget to add the points if you do this.
For the soup, I used tomato puree and 1 can of chicken broth instead of the crushed tomatoes. It gave the soup a better consistency.
This sloppy joe recipe is a keeper!! Yummo!
Next up is Chicken Ropa Viejo... this was awesome! For this recipe, I don't drink a lot of white wine so I used what was available: the Carinena wine I talk about below instead of the dry white wine.
I also made the Cuban Style Black Beans. VERY good. The only thing I did different here is used frozen cilantro. I forgot to pick up fresh at the store so I used a product I picked up at Trader Joe's.
I don't recommend it for salsa or things like that but for a soup or this side dish of black beans it was very effective. It comes as frozen cubes. 1 cube equal 1 teaspoon of cilantro. Handy...
Here is our dinner... Delicioso!
Finally, my last exploration for the week. We tried a new wine with our Latin inspired dinner. It's a Spanish wine made by vineyard called Carinena. It is their 2009 Rose Wine. It is very nice. It is a little dry but very smooth and I tasted undertones of raspberry. It was a nice compliment to this meal.
Hope you all enjoy!
Sunday, January 23, 2011
Menu for the week of January 24th
Ok, here it is:
Monday:Italian Pepper and Egg Sandwiches with Roasted fingerling potatoes
http://www.weightwatchers.com/food/rcp/INDEX.aspx?recipeid=185391&sc=11
http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=79471
7 Points Plus for dinner
Tuesday: Italian Soup with garlic bread
This is an adaption of a recipe I saw on television once and wasn't able to find so here is my version:
Ingredients:
2 sprays of cooking spray
1 small onion, chopped
2 cloves of garlic, minced (or more if you like)
2 zucchini, thinly sliced
2 carrots, thinly sliced
2 ribs of celery thinly sliced
1 large can of crushed tomatoes
1-2 cans of diced tomatoes (I am on a Hunt's Fire Roasted Tomatoes kick, so I will probably use those.)
Italian seasoning
1 bay leaf
Directions:
Saute onion and garlic in spray until onion is transparent. Add zucchini, carrots, and celery saute for about 5 minutes. Add tomatoes and stir in Italian seasoning to taste. Add bay leaf let simmer on med-low heat for 20 minutes. Remove bay leaf before serving.
For the garlic bread, I like to use Sara Lee Light and Delightful Hot dog buns spread with Brummel and Brown Spread and topped with Mrs. Dash Garlic and Herb seasoning.
Soup: 3 Points Plus for 1 cup Garlic Bread: 4 Points Plus for one whole hot dog bun
Wednesday: Southwestern Sloppy Joe's and Kraft 1/2 the fat Macaroni and Cheese
(I know this doesn't seem Weight Watchers friendly, but mac and cheese and sloppy joe's go together like pb and j. It is a necessary function of my upbringing to eat these two items together so this is my splurge for the week.)
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=131971
Sloppy Joe's: 8 points plus 1 Serving of Mac and Cheese: 8 points plus
Thursday: Chicken Ropa Vieja with Cuban Style Black Beans and rice
(This recipe I got from a website I have not used before but a friend references frequently: Skinnytaste.com I am very excited to try this!)
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html
http://www.skinnytaste.com/2011/01/quick-and-deliciouso-cuban-style-black.html
Ropa Vieja: 5 Points Plus Black Beans:3 Points Plus
(I don't know off the top of my head what rice I will use, so I will add those points later).
And like any realist, I am willing to bet Chris and I will go out to eat at least once this week so I did not plan a meal for Friday and the weekends are usually reserved for whatever is leftover in the house.
Hope you enjoy!
Monday:Italian Pepper and Egg Sandwiches with Roasted fingerling potatoes
http://www.weightwatchers.com/food/rcp/INDEX.aspx?recipeid=185391&sc=11
http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=79471
7 Points Plus for dinner
Tuesday: Italian Soup with garlic bread
This is an adaption of a recipe I saw on television once and wasn't able to find so here is my version:
Ingredients:
2 sprays of cooking spray
1 small onion, chopped
2 cloves of garlic, minced (or more if you like)
2 zucchini, thinly sliced
2 carrots, thinly sliced
2 ribs of celery thinly sliced
1 large can of crushed tomatoes
1-2 cans of diced tomatoes (I am on a Hunt's Fire Roasted Tomatoes kick, so I will probably use those.)
Italian seasoning
1 bay leaf
Directions:
Saute onion and garlic in spray until onion is transparent. Add zucchini, carrots, and celery saute for about 5 minutes. Add tomatoes and stir in Italian seasoning to taste. Add bay leaf let simmer on med-low heat for 20 minutes. Remove bay leaf before serving.
For the garlic bread, I like to use Sara Lee Light and Delightful Hot dog buns spread with Brummel and Brown Spread and topped with Mrs. Dash Garlic and Herb seasoning.
Soup: 3 Points Plus for 1 cup Garlic Bread: 4 Points Plus for one whole hot dog bun
Wednesday: Southwestern Sloppy Joe's and Kraft 1/2 the fat Macaroni and Cheese
(I know this doesn't seem Weight Watchers friendly, but mac and cheese and sloppy joe's go together like pb and j. It is a necessary function of my upbringing to eat these two items together so this is my splurge for the week.)
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=131971
Sloppy Joe's: 8 points plus 1 Serving of Mac and Cheese: 8 points plus
Thursday: Chicken Ropa Vieja with Cuban Style Black Beans and rice
(This recipe I got from a website I have not used before but a friend references frequently: Skinnytaste.com I am very excited to try this!)
http://www.skinnytaste.com/2010/01/chicken-ropa-vieja.html
http://www.skinnytaste.com/2011/01/quick-and-deliciouso-cuban-style-black.html
Ropa Vieja: 5 Points Plus Black Beans:3 Points Plus
(I don't know off the top of my head what rice I will use, so I will add those points later).
And like any realist, I am willing to bet Chris and I will go out to eat at least once this week so I did not plan a meal for Friday and the weekends are usually reserved for whatever is leftover in the house.
Hope you enjoy!
Moroccan Slow Cooker Stew
Ok, so this is not on the menu for this week, but I did make it last week and I was pretty happy with the outcome. This is a recipe I found from the Weight Watchers website. It is a vegetarian dish so to beef it up a bit, I served it over cous cous (I used the Marakesh brand large cous cous). The cous cous added 4 Points Plus for 1/2 cup serving but at 9 Points Plus for the whole meal, I didn't feel bad about it.
Moroccan Slow-Cooker Stew
5 Points Plus per serving
Ingredients:
1 spray(s) cooking spray
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1 cup(s) carrot(s), baby
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes*
1 cup(s) canned crushed tomatoes
1/2 cup(s) vegetable broth
1/4 tsp ground cinnamon
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt
Instructions
• Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
• Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
• Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
Note: I did add a little extra cumin because I love it.
I really meant to take a picture of this but I was too excited to eat it and forgot. Hope you enjoy!
Moroccan Slow-Cooker Stew
5 Points Plus per serving
Ingredients:
1 spray(s) cooking spray
1 small onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
1 cup(s) carrot(s), baby
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes*
1 cup(s) canned crushed tomatoes
1/2 cup(s) vegetable broth
1/4 tsp ground cinnamon
1/2 tsp Durkee Ground Cumin Seed, or other brand
1/2 tsp red pepper flakes
15 oz canned chickpeas, drained and rinsed
1/2 tsp table salt
Instructions
• Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
• Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
• Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.
Note: I did add a little extra cumin because I love it.
I really meant to take a picture of this but I was too excited to eat it and forgot. Hope you enjoy!
Saturday, January 22, 2011
More Stupid Blog
Ok, after much deliberation, I have finally decided what to put on my blog!
Since I started my weight loss in May, people have continuously asked me to just send them a copy of my grocery list and menu for the week so they can eat the same thing. Well... I am not sure how well that will work out for everyone because people have different tastes. However, I have decided to do it. This blog is going to be the vehicle that delivers the information about what I am eating and how to make it!
I will probably start either today or tomorrow. I don't know yet when I will sit down and plan a menu.
Since I started my weight loss in May, people have continuously asked me to just send them a copy of my grocery list and menu for the week so they can eat the same thing. Well... I am not sure how well that will work out for everyone because people have different tastes. However, I have decided to do it. This blog is going to be the vehicle that delivers the information about what I am eating and how to make it!
I will probably start either today or tomorrow. I don't know yet when I will sit down and plan a menu.
Tuesday, January 11, 2011
Stupid Blog...
Ok, so I desperately want to be a blogger. Really, I do. I think this is the third time I have erased all of my blog entries and started over. I think I just need something interesting to write about and for the most part my life is very humdrum. I am going to work on it... I think this is one of my goals for 2011. Blog.
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