Saturday, August 30, 2008
Saturday: dinner out...plus Roasted Red Pepper Hummus and Homemade Pitas to snack on
Sunday: Baked Chicken Parmesan with Whole Wheat Lingine and Fresh Pesto
Tuesday: Kids Choice Grilled Nutter Butter Nana Sammiches and Triple Berry Smoothies
Wednesday: Cat's Newspaper Chili, Salad
Friday: Baked Chicken Chimichangas, Elote
Thursday, August 28, 2008
Pumpkins also grow pretty quickly and its looking like we might have out little mini pumpkin patch in the backyard this year just in time for fall. They already have quite a few large pretty yellow orange blossoms.
Tuesday, August 26, 2008
1/4 cup butter
2/3 cup pine nuts
2 pounds Brussels sprouts, cored and shredded
3 green onions, minced
1/2 teaspoon seasoning salt
pepper to taste
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.
4 garlic cloves, minced
Sunday, August 24, 2008
Divide batter in half*, and add cocoa powder and chocolate chips to one of the halves.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
*keep the chocolate "half" at just less than half the batter.
Saturday, August 23, 2008
Tex-Mex + Casserole = YUM.
I'm all about an easy meal. I'm also all about a good casserole. Stuffed full of cheesy, veggie, and meaty goodness-they are a one dish comfort food dinner. That's usually a recipe for disaster on the calorie front but once again eatingwell.com I'm becoming an eatingwell.com junkie or something. I've been pleased with every recipe I've tried from the site so far.
The zucchini and sweet corn add a nice sweetness to the dish. I had to make a few modifications, and I was pleased with the end result. i used my favorite tortillas (Extreme Fiber Tortillas) in place of corn tortillas and I liked the results. This was almost like a Tex Mex lasagna.
1 tablespoon canola oil
1 medium onion, diced
1 medium zucchini, grated
1 19-ounce can black beans, rinsed
1 14-ounce can diced tomatoes, drained
1 1/2 cups corn, frozen (thawed) or fresh
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas, quartered
1 19-ounce can mild red or green enchilada sauce
1 1/4 cups shredded reduced-fat Cheddar cheese
1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the baking dish. Top with about half the vegetable mixture, about half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
NUTRITION INFORMATION: Per serving: 245 calories; 10 g fat (4 g sat, 4 g mono); 23 mg cholesterol; 31 g carbohydrate; 9 g protein; 6 g fiber; 351 mg sodium; 272 mg potassium.
Nutrition bonus: Vitamin C (25% daily value), Fiber (24% dv), Vitamin A (15% dv).
Here's how I modifed the recipe:
~I used Extreme Fiber tortillas and I only used 8 of them instead of 12 corn tortillas.
~I also added ground turkey and a packet of Sazon seasoning.
~I forgot to get enchilada sauce so I used 1 14 oz can of tomato sauce and a can of diced tomatoes and chilis in place of it.
~I used only about a 1/2 cup of cheese.
Friday, August 22, 2008
Saturday~Ham Steaks, Speedy Spinach Quiche, Salad
Sunday~Roasted Red Pepper Hummus, Pita Triangles, greek salad
Monday~Baked Chops, Brussel Sprouts with White Beans, Smashed Red Potatoes
Wednesday~Chicken Florentine Rice Casserole, Marinated Tomato Salad
Friday~Oven Baked Chimichangas, Corn and Black Bean Salsa
**Extras~Chocolate Zucchini Bread and a batch of pesto to freeze.
Thursday, August 21, 2008
How could i even consider depriving my child of the utter elation a pancake puff provides? I guess I'll be making a Target run sometime this weekend...there are rumors that Target carries this culinary gadget from heaven.
Wednesday, August 20, 2008
NUTRITION INFORMATION: Per serving: 119 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrate; 2 g protein; 2 g fiber; 235 mg sodium; 142 mg potassium
Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.
NUTRITION INFORMATION: Per serving: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 201 mg sodium; 1 mg potassium.
Tuesday, August 19, 2008
Saturday, August 16, 2008
Really though, I get my cooking for the week started on Saturday and have more time to play around with recipes and stuff. I often times make enough on Saturday and Sunday to carry over into Monday meals anyway. So there it is. My FOOD week starts on Saturday.
Saturday: Poached Salmon w/ Creamy Piccatta Sauce, Herbed Couscous w/ Tomatoes, Salad
Sunday: Citrus Chicken with Roasted Green Beans and Red Peppers, Fruited Rice Pilaf
Tuesday: Salmon Patties w/ Wasabi Mayo, Sweet Potato Fries, Napa Cabbage and Carrots
Thursday: Chilaquiles Casserole, Pico De Gallo, Mexican Rice
Friday, August 15, 2008
These don't fall in line with our quest for cleaner healthier eating, but like I said before you can't completely deprive yourself..and its for the kids! Red is having an "End of Summer" party at pre-school today so we went with Ice Cream Cone Cupcakes as our party food contribution. We did use fat free angel food cake mix for the cupcakes though-so that cut down on the fat a little bit.
Wednesday, August 13, 2008
Well, the aging metabolism decided to slow herself down and bestow some 40 inch hips upon my little frame-so the days of creamy cheesy bliss are over for me. I still allow myself the occasional 6 Cheese Baked Mac N Cheese or Loaded Baked Potato Salad complete with gobs of mayo, bacon and cheese. I know me and completely depriving myself would just mean failure.
I also know though that I have found that I love fresh, often times raw foods. I love the clean taste and the lightness of them. I have always loved a fresh crisp salad loaded up with veggies. One of my favorite snacks is shelled, blanched and chilled edamame.
So anyway, after that long drawn out and unnecessary explanation about my love of side dishes...here's what I made for dinner last night: Whole Wheat Couscous with Parmesan and Peas It was delicious! I found it posted on Eatingwell.com-which is a recipe site I just discovered recently. *I* could eat this as a main dish for dinner with a nice green salad. It was filling and at about 200 calories per serving, I would call it hip and boo-tay friendly. It was also quick and fracktastically easy. That's one of the great things about couscous-it literally takes only a few minutes to prepare-start to finish.
I did make some lemon garlic chicken tenders to go with, as my husband is a protein freak-he is an athlete and a true carnivore so there's no getting around the "meat" in this house. this recipe has about 10g of protein by itself-but you will never convince this man that you can get enough protein without some tuna or poultry thrown in somewhere.
I forgot to upload the picture of it to my online photobook so I'll have to post that later.
OK-so...make this stuff. Its elegant and easy and yumm.
1 14-ounce can reduced-sodium chicken broth or vegetable broth
1/4 cup water
2 teaspoons extra-virgin olive oil
1 cup whole-wheat couscous
1 1/2 cups frozen peas
2 tablespoons chopped fresh dill
1 teaspoon freshly grated lemon zest
Salt & freshly ground pepper to taste
1/2 cup freshly grated Parmesan cheese
1. Combine broth, water and oil in a large saucepan; bring to a boil. Stir in couscous and remove from heat. Cover and let plump for 5 minutes.
2. Meanwhile, cook peas on the stovetop or in the microwave according to package directions.
3. Add the peas, dill, lemon zest, salt and pepper to the couscous; mix gently and fluff with a fork. Serve hot, sprinkled with cheese.
NUTRITION INFORMATION: Per serving: 208 calories; 4 g fat (1 g sat, 2 g mono); 6 mg cholesterol; 35 g carbohydrate; 10 g protein; 7 g fiber; 186 mg sodium.
**the only thing I did differently was dumped the parmesan in and mixed it into the entire batch. **
Tuesday, August 5, 2008
Its Tuesday and I am planning my meals for the week now. Mondays are just too depressing to even try to be organized and Sundays-well Sundays are family days for us and frankly, I just don't feel the need to do anything productive on Sundays.
That being said here is the plan for this week:
Monday- Sunday Night Chili Leftovers and a ginormous tossed salad.
Tuesday-Brown Sugar Garlic Chicken, Veggie Fried Rice
Thursday-Crockpot Chicken and White Beans with Tomatillas, Mexican Rice
Saturday- Tex Mex Pumpkin Patties, Spicy Black Beans and Rice, Mixed Greens Salad
Sunday-Citrus Roast Chickens, Smashed Sweet Potatoes and Lemon Almond Green Beans