Snow day so I should get to post a couple of recipes today.
Last night Byron made a recipe we had picked for this week. It was very tasty, but he changed a few things.
We'll have to try it "as written" soon.
He was cutting up the leg of lamb I'd gotten at Costco to put into meal sized portions in the freezer and used the scraps of lamb in the dinner instead of the chicken called for. He decided to use various frozen vegetables we had in the freezer instead of the broccoli called for. So it really wasn't the same recipe as in the book, but it sure was tasty!
Thursday, February 21, 2013
Tuesday, February 19, 2013
Chicken Curry Kebabs were so so, on to oven fried chicken with waffle strips
The chicken curry kebabs last night were tasty, but a bit bland. Next time we'll spice them up a bit more.
Tonight Byron's working till 7 and I'm working 12:30 - 4. I'm making oven friend chicken with grilled waffle strips. This will be interesting as the grilled waffle strips are from scratch and look fun to make. The recipe calls for chicken thighs and I'm out, so I'll be using chicken breasts.
Assuming I ever get caught up on my homework, I'll type up this week's recipes and post them on the blog.
Tonight Byron's working till 7 and I'm working 12:30 - 4. I'm making oven friend chicken with grilled waffle strips. This will be interesting as the grilled waffle strips are from scratch and look fun to make. The recipe calls for chicken thighs and I'm out, so I'll be using chicken breasts.
Assuming I ever get caught up on my homework, I'll type up this week's recipes and post them on the blog.
Monday, February 18, 2013
Menu planning at last - spice flavor and flair
After a couple of weeks of emeals (nice but not for us)
and
a couple of weeks no-plan (boring, not the most balanced and not enough flavor)
we are back to our "standand" mode of menu planning.
One day a week, typically a weekend, I pull out a flock (about 10-12) Weight Watcher cookbooks, toss in a few Pampered Chef cookbooks and a Taste of Home Diet Cookbook and maybe some others for variety.
Byron picks 3-4 recipes and I pick 3-4 recipes and that's what we have for dinner the following week. The next week we do the same things only use different cookbooks.
This way get a lot of variety, it's all healthy, very tasty, full of spice, flavor and flair
This coming week our menu will be:
Monday: Coconut-Curry Marinated Chicken Kebabs (WW Power Foods Cookbook)
Tuesday: Szechuan pork and Ginger (Turn up the Flavor WW cookbook)
Wed.: Oven-Fried Chicken with Grilled Waffle Sticks (Pampered Chef: 29 minutes to dinner, volume 3 (coming out March 1)
Thurs: Crispy Thai-Style Chicken with Ginger Bok Choy (WW Power Foods Cookbook)
Fri: Stovetop Pan Pizza (Season's Best Spring/Summer 2013)
Sat. Leftovers
Sun: Will make new plan later this week
and
a couple of weeks no-plan (boring, not the most balanced and not enough flavor)
we are back to our "standand" mode of menu planning.
One day a week, typically a weekend, I pull out a flock (about 10-12) Weight Watcher cookbooks, toss in a few Pampered Chef cookbooks and a Taste of Home Diet Cookbook and maybe some others for variety.
Byron picks 3-4 recipes and I pick 3-4 recipes and that's what we have for dinner the following week. The next week we do the same things only use different cookbooks.
This way get a lot of variety, it's all healthy, very tasty, full of spice, flavor and flair
This coming week our menu will be:
Monday: Coconut-Curry Marinated Chicken Kebabs (WW Power Foods Cookbook)
Tuesday: Szechuan pork and Ginger (Turn up the Flavor WW cookbook)
Wed.: Oven-Fried Chicken with Grilled Waffle Sticks (Pampered Chef: 29 minutes to dinner, volume 3 (coming out March 1)
Thurs: Crispy Thai-Style Chicken with Ginger Bok Choy (WW Power Foods Cookbook)
Fri: Stovetop Pan Pizza (Season's Best Spring/Summer 2013)
Sat. Leftovers
Sun: Will make new plan later this week
Sunday, January 27, 2013
Cooking for One is Not So Fun
So, another crazy almost non-cooking week.
Byron's cooking for an Olympic Wrestling Team from another country. He's working 14 hour days a few days a week and merely 8 hour days others. However, those days right now primarily mean he's cooking dinner for 40 at work and sometimes breakfast for those at the hotel as well.
This leaves me home alone and fending for myself. Which doesn't lead to great creativity in the kitchen.
This week's menu has featured
salad (on a night when I taught all day and then taught night school 4-10 pm)
frozen pizza (the night after I taught 14 hours and then 8 hours and then was too tired to cook, so frozen pizza fit the bill)
leftovers
and one night Byron cooked me a steak/baked potato dinner.
Maybe this coming week will be a cooking week. I sure hope so. I enjoy cooking and I enjoy eating good food, but this past week there wasn't time for that.
Byron's cooking for an Olympic Wrestling Team from another country. He's working 14 hour days a few days a week and merely 8 hour days others. However, those days right now primarily mean he's cooking dinner for 40 at work and sometimes breakfast for those at the hotel as well.
This leaves me home alone and fending for myself. Which doesn't lead to great creativity in the kitchen.
This week's menu has featured
salad (on a night when I taught all day and then taught night school 4-10 pm)
frozen pizza (the night after I taught 14 hours and then 8 hours and then was too tired to cook, so frozen pizza fit the bill)
leftovers
and one night Byron cooked me a steak/baked potato dinner.
Maybe this coming week will be a cooking week. I sure hope so. I enjoy cooking and I enjoy eating good food, but this past week there wasn't time for that.
Monday, January 21, 2013
Chicken Salad Lunch
Byron's working tonight (again) and we have various leftovers AND I have networking event tonight. So, it's tacos for me for leftover dinner (with salad) and I turned some leftover chicken into chicken salad.
8 oz leftover chicken (in this case boneless breast and a boneless thigh)
1/4 cup Best Foods Light Mayo
1/4 of a green bell pepper diced
about 1/4 cup diced onion
1/3-ish cup celery.
Mix together, 4 servings. I'm going to work out how many WW points plus this is.
I had this on a sandwich thin from Costco, with some chips (1 oz) and a cut up orange. Easy and filling
8 oz leftover chicken (in this case boneless breast and a boneless thigh)
1/4 cup Best Foods Light Mayo
1/4 of a green bell pepper diced
about 1/4 cup diced onion
1/3-ish cup celery.
Mix together, 4 servings. I'm going to work out how many WW points plus this is.
I had this on a sandwich thin from Costco, with some chips (1 oz) and a cut up orange. Easy and filling
Sunday, January 20, 2013
Cooking Again!
Byron has been working most nights (and mornings) this week cooking for the Olympic Wrestling Team from another country, thus he hasn't been home for dinner. I worked one night of night school, had a meeting on night and ushered last Sunday night at church. Thus, I wasn't home for dinner three nights this week.
We had enough leftovers to make it through the week for lunch and dinner till Friday (with one night frozen pizza).
At last we're out of leftovers and we can cook again! That's the downfall of "empty nesting" - cooking every night means too many leftovers, but not cooking means eating only leftovers. I'm medium on liking leftovers. I like leftovers as long as I have them once, 2 nights after their first appearance or for lunch.
In any case, I'll be posting a menu plan soon. And in the mean time
We had tacos for dinner last ngiht and I'm having lasagna (from the freezer/made for Christmas Eve) and Byron's having tacos (made last night)
How do you make your tacos? Ours are technically burritos, but we've always called them tacos.
flour tortilla
ground beef
taco seasoning, from my friend Bethany's recipe, I make in bulk and keep in a jar
refried beans
cheese
salsa
sour cream
corn as a side
salad
We had enough leftovers to make it through the week for lunch and dinner till Friday (with one night frozen pizza).
At last we're out of leftovers and we can cook again! That's the downfall of "empty nesting" - cooking every night means too many leftovers, but not cooking means eating only leftovers. I'm medium on liking leftovers. I like leftovers as long as I have them once, 2 nights after their first appearance or for lunch.
In any case, I'll be posting a menu plan soon. And in the mean time
We had tacos for dinner last ngiht and I'm having lasagna (from the freezer/made for Christmas Eve) and Byron's having tacos (made last night)
How do you make your tacos? Ours are technically burritos, but we've always called them tacos.
flour tortilla
ground beef
taco seasoning, from my friend Bethany's recipe, I make in bulk and keep in a jar
refried beans
cheese
salsa
sour cream
corn as a side
salad
Tuesday, January 15, 2013
Emeals, after the first week
I've been trying out Emeals and have a few menus by the week. We've reviewed 3 weeks of Portion Control *(WW friendly/points posted). The recipes are ok, for the most part, but aren't really to our tastes The use more processed foods than we are used to and they lack complex spicing. The recipes are VERY easy. The thing is Byron and I like to cook, enjoy cooking and have many, many, many spices/herbs and blends and know to use them.
The next week of menus I'll be trying is their "easy" gourmet menu. At the end of the month I'll switch the "Portion Control" menu to the low fat menu and see if the recipes get a bit more interesting/complex. Not necessarily complex in difficulty, though we don't mind that at all, but more in complexity in flavors.
The soup we made (portion control menu) the other day was fine, but it was broth, salsa, chicken and cumin. It was nice, but nothign special. I can and have made better "taco soup" with recipes which call for separate spices to be added and fresh herbs.
Emeals also has a "clean eating" menu that I make look at which would use non-processed foods. that might be more to our liking. The other thing is we prefer to eat a variety of cuisines during a week and not "American" food and we prefer bright, clean flavors with some complexity to them.
It's been an interesting experiment, but I think looking in my Pampered Chef and Weight Watcher cookboks may be the way to go.
I do like trying new things and new ways of doing things in the kitchen. So I'm glad we are trying Emeals and I understand why so many find this a really good thing for their families.
The next week of menus I'll be trying is their "easy" gourmet menu. At the end of the month I'll switch the "Portion Control" menu to the low fat menu and see if the recipes get a bit more interesting/complex. Not necessarily complex in difficulty, though we don't mind that at all, but more in complexity in flavors.
The soup we made (portion control menu) the other day was fine, but it was broth, salsa, chicken and cumin. It was nice, but nothign special. I can and have made better "taco soup" with recipes which call for separate spices to be added and fresh herbs.
Emeals also has a "clean eating" menu that I make look at which would use non-processed foods. that might be more to our liking. The other thing is we prefer to eat a variety of cuisines during a week and not "American" food and we prefer bright, clean flavors with some complexity to them.
It's been an interesting experiment, but I think looking in my Pampered Chef and Weight Watcher cookboks may be the way to go.
I do like trying new things and new ways of doing things in the kitchen. So I'm glad we are trying Emeals and I understand why so many find this a really good thing for their families.
Friday, January 11, 2013
Yum! Pita Burgers were a big hit
Last night 1/10 we had Pita burgers. I'll edit this later to post the recipe. With it we had canteloupe and tortilla chips.
Wednesday, January 9, 2013
What's for Dinner January 9, 2013
Tonight is a rice, chicken, salsa and vegetable dish. Byron was going to make a particular recipe, but we were out of two important ingredients, so he invited something on the fly. Being married to a chef is good like that.
Last night it was leftovers.
TOMORROW at last we'll start emeals and I'll post recipes as we go, or a menu and recipes for a week or so at a time.
Last night it was leftovers.
TOMORROW at last we'll start emeals and I'll post recipes as we go, or a menu and recipes for a week or so at a time.
Monday, January 7, 2013
What's for dinner, an ever changing question
Well, I was all set to start Emeals, but the life happened. I have the groceries to make all the meals for emeals this week, Portion Control (WW friendly) plan. However, last night was Anthony's last night home before going back to college AND he wasn't feeling well, so the planned dinner changed.
Pork chops (with Pampered Chef Carolina Mustard Barbecue sauce on them)
Mashed potatoes (from scratch of course, and with just potatoes, butter and milk, nothing fancy as I was trying to make them bland as Anthony wasn't feeling well)
Steamed Broccoli and steamed green beans
Christmas Cookies (from the freezer) for dessert
Tonight's leftovers, we have a plethora of the in the fridge and it's just me and Byron at home. So it's pull out the leftovers and eat, toss and consolidate/freeze leftovers.
Tomorrow I'll start the emeals cooking.
Pork chops (with Pampered Chef Carolina Mustard Barbecue sauce on them)
Mashed potatoes (from scratch of course, and with just potatoes, butter and milk, nothing fancy as I was trying to make them bland as Anthony wasn't feeling well)
Steamed Broccoli and steamed green beans
Christmas Cookies (from the freezer) for dessert
Tonight's leftovers, we have a plethora of the in the fridge and it's just me and Byron at home. So it's pull out the leftovers and eat, toss and consolidate/freeze leftovers.
Tomorrow I'll start the emeals cooking.
Friday, January 4, 2013
Menu planning meanderings
Lately I've been toying with different ways of menu planning mostly using Weight Watcher friendly recipes. I use a variety of cookbooks and cooking styles and cuisines in our kitchen.
This week I'll be trying the Portion Control menu from Emeals . Stay tuned for new recipes and ideas.
This week I'll be trying the Portion Control menu from Emeals . Stay tuned for new recipes and ideas.
Friday, March 30, 2012
Ancho Beef and Bean Chili
Todays' recipe is from the Weight Watchers Points Pus Power Foods cookbook, page 69
2 dried ancho chile peppers, seeded and torn into pieces
2 dried pasilla or New Mexico red chili peppers seeded and torn into pieces
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 onion, chopped
1 green bell pepper, chopped
3/4 pound boneless sirloin steak, trimmed and cut into 1/2 inch cubes
1 1/2 cups reduced-sodium beef broth
1 1/4 cups canned red kidney beans, rinsed and drained.
1. Set medium skillet over medium-low heat. Add ancho and pasilla peppers; toast until fragrant, turning occasionally, about 4 minutes. Transfer to medium bowl; add enough boiling water to cover peppers. Let stand 10 minutes. Drain peppers, reserving 2 tablespoons of soaking liquid. Combine peppers, reserved soaking liquid, garlic, oregano, cumin, salt and cinnamon in mini-food processor or blender and process until smooth.
2. Spray large saucepan with nonstick spray; set over medium heat. Add onion and bell pepper; cook, stirring frequently, until onion softens, about 4 minutes. Add ancho pepper mixture and cook, stirring frequently, until fragrant, about 1 minute. Add steak and cook, stirring frequently, until no longer pink, about 3 minutes.
3. Stir in broth and bring to boil. Reduce heat and simmer covered 20 minutes. Stir in beans and simmer, covered until beef is tender and chili thickens slightly, about 20 minutes.
makes 4 servings
6 WW Points Plus per serving
269 cal, 6 g total fat, 2 g sat fat, 0 g transfat, 31 mg chol, 362 mg sod., 29 g carb, 5 g sugar, 12 g fiber, 27 g protein, 48 mg calc.
May cut up 4 tortillas into 1 inch strips, spray with cooking spray and sprinkle with 1 teaspoon chili powder and bake for 6-8 minutes, until crisp. Points/Nut info would vary depending on tortillas used.
My changes:
Used can of pintos as that is what we had on hand
couldn't find dried peppers (despite looking in 3 stores) so used 1 fresh pasilla and 1 fresh Anaheim chili, seeded, chopped and sauteed.
Byron added crushed hot red pepper to up the heat level
used less onion than called for (Byron doesn't much like onion, so I routinely cut onion in recipes by about 2/3 - 3/4)
added 4 t olive oil (1 t per serving) to add in 1 healthy oil serving (1 PP) per serving, bringing PP to 7.
Todays' recipe is from the Weight Watchers Points Pus Power Foods cookbook, page 69
2 dried ancho chile peppers, seeded and torn into pieces
2 dried pasilla or New Mexico red chili peppers seeded and torn into pieces
2 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 onion, chopped
1 green bell pepper, chopped
3/4 pound boneless sirloin steak, trimmed and cut into 1/2 inch cubes
1 1/2 cups reduced-sodium beef broth
1 1/4 cups canned red kidney beans, rinsed and drained.
1. Set medium skillet over medium-low heat. Add ancho and pasilla peppers; toast until fragrant, turning occasionally, about 4 minutes. Transfer to medium bowl; add enough boiling water to cover peppers. Let stand 10 minutes. Drain peppers, reserving 2 tablespoons of soaking liquid. Combine peppers, reserved soaking liquid, garlic, oregano, cumin, salt and cinnamon in mini-food processor or blender and process until smooth.
2. Spray large saucepan with nonstick spray; set over medium heat. Add onion and bell pepper; cook, stirring frequently, until onion softens, about 4 minutes. Add ancho pepper mixture and cook, stirring frequently, until fragrant, about 1 minute. Add steak and cook, stirring frequently, until no longer pink, about 3 minutes.
3. Stir in broth and bring to boil. Reduce heat and simmer covered 20 minutes. Stir in beans and simmer, covered until beef is tender and chili thickens slightly, about 20 minutes.
makes 4 servings
6 WW Points Plus per serving
269 cal, 6 g total fat, 2 g sat fat, 0 g transfat, 31 mg chol, 362 mg sod., 29 g carb, 5 g sugar, 12 g fiber, 27 g protein, 48 mg calc.
May cut up 4 tortillas into 1 inch strips, spray with cooking spray and sprinkle with 1 teaspoon chili powder and bake for 6-8 minutes, until crisp. Points/Nut info would vary depending on tortillas used.
My changes:
Used can of pintos as that is what we had on hand
couldn't find dried peppers (despite looking in 3 stores) so used 1 fresh pasilla and 1 fresh Anaheim chili, seeded, chopped and sauteed.
Byron added crushed hot red pepper to up the heat level
used less onion than called for (Byron doesn't much like onion, so I routinely cut onion in recipes by about 2/3 - 3/4)
added 4 t olive oil (1 t per serving) to add in 1 healthy oil serving (1 PP) per serving, bringing PP to 7.
Thursday, March 29, 2012
Kickin' Chicken Pot Pie
This is from Hungry Girl "Recipes and Survival Strategies for Guilt-Free Eating in the Real World" page 128.
http://www.hungry-girl.com/newsletters/raw/710
First the recipe, as written, (from the link) and then my changes.
This is from Hungry Girl "Recipes and Survival Strategies for Guilt-Free Eating in the Real World" page 128.
http://www.hungry-girl.com/newsletters/raw/710
First the recipe, as written, (from the link) and then my changes.
Pot Luck |
||
Oh,
chicken pot pie -- we thought we'd never get to spend quality time
together again. You with your crazy-fatty crust and gooey, creamy
innards. Us with our calorie-conscious ways. We were wrong again! One of
our lovely and talented subscribers inspired us to create this
super-simple CPP swap (thanks, Margaret). Don't be chicken -- check it
out!
Ingredients:
8 oz. raw boneless skinless chicken breast; cut into bite-sized pieces
3 cups C&W Ultimate Petite Mixed Vegetables (or any other frozen mixed vegetables)
1 can (10.75 oz.) Campbell's Condensed Soup, 98% Fat Free Cream of Celery
3 servings Pillsbury Reduced Fat Crescent Rolls (unprepared)
Directions:
Preheat oven to 350
degrees. Saute chicken pieces for several minutes in a pan spritzed with
nonstick cooking spray, until chicken is light brown/cooked but still
tender; set aside. Heat frozen veggies in microwave according to
package. Mix chicken, vegetables and soup together and put in a 9" round
baking dish sprayed with nonstick cooking spray. Place dish in oven and
bake for about 30 minutes or until hot and bubbly (stir about halfway
through). While dish is cooking, unroll 3 crescent rolls. Combine pieces
together with hands to make one large ball of dough. With a rolling
pin, roll dough out into a circle to cover top of dish. Add dough to the
top of the dish and cook for an additional 15 - 20 minutes or until top
is golden brown. Serves 4.
|
||
Serving Size: 1/4th pie (approx. 7 oz.)
Calories: 210
Fat: 6g
Sodium: 800mg
Carbs: 24g
Fiber: 2.5g
Sugars: 6g
Protein: 16.5g
*4 Points
My changes:
1 pound 2 oz of chicken (two breasts from a bag of frozen boneless skinless chicken breasts)
instead of the frozen veggies I used:
1 cup fresh chopped broccoli,
1 cup chopped celery,
2 large chopped carrots (about 1.25 cups),
1/4 cup chopped onion
1/2 cup frozen corn
I also tossed in about a 2 teaspoons of minced garlic into the pan when sauteing the chicken and added about a tablespoon of olive oil for flavor and a serving of healthy oil for Weight Watcher Daily Healthy Guidelines.
While sauteing the chicken, I also sprinkled about a teaspoon of Penzey's Fox Point Seasoning on top.
Then in addition to the soup, I added 1 cup of chicken broth whisked with a heaping tablespoon of flour.
I baked that in a deep dish pie pan for about 40 minutes, then added all 8 of the reduced fat crescent rolls on top, with the points in the center and the big ends around the outside, arranged more or less to fit. That baked another 25-ish minutes.
The end result is 8 Points Plus for 1/6 of the pie and 11 PP for 1/4. I had 1/6 and it was very filling.
We will be making this again for sure, only I'll use less celery (maybe 1/2 cup) and might sub green beans or asparagus for the broccoli and maybe a bit of bell pepper might be good.
I think the leftovers will freeze beautifully and plan on freezing single serving portions for lunches at home or at work.
|
A fresh start. Life has been a bit up in the air and crazy lately. I've let my blogs slip. However, I'm doing some menu planning these days and after a recent hospitalization due to heart issues (I'm ok now), I have a renewed motivation to healthy tasty cooking.
So, without further ado here are my menu options between now and 4/18-ish. I don't like to plan which night we will have which items as it just never works for us. I picked recipes from cookbooks I have on hand for new ways to work with old favorite.
I will post these recipes as I make them.
Choices for
3/29- 4/18
Beef Broccoli/fried rice/egg flower soup (getting started for rice/Chinese cookbook for beef/broccoli
Lemon Thyme chicken (taste of home comfort food) steamed asparagus/rice
Grilled Lamb Koftas/with yogurt cilantro sauce (fresh, fabulous fast)/ cucumber salad (WW best darn food ever)
Ancho beef & bean chili (sub ground beef for steak) (power foods) salad
Kickin’ Chicken pot pie/salad (HG Survival Skills)
Oven Fried Chicken, mashed potatoes with garlic, creamed corn (WW Best Darn food Ever)
Barbecued chicken & roasted corn salad (PC Spin on salads)
Teriyaki pork stir fry (PC It’s Good for you p 68), plain rice and egg rolls
Shrimp & Chicken Jambalaya, (WW Ready, Set Go, p 112)
Grilled Pork Pitas with Tomato-Yogurt Sauce/Greek Salad (WW points Plus cookbook p 141)
Santa Fe Chicken (once a month cooking/family favorites p 31)
Chicken & Sausage Gumbo (HG 300 under 300 p 311/rice)
Byron cook x2
Leftovers x 2
Chicken sandwiches x 1
Burgers x 1
Hog dogs/polish sausage x 1
Pizza x 1
Ravioli/tortellini x1
Other: Great Grilling Recipes (PC), Magic Pot cookbook (PC)
Lunches:
Leftovers
Salad
Curry chicken salad (Just 5)
Pizza burger (morning star version)
Cheese Beefy Supreme Wrap HG 123
0 point soup (Meet Points Plus 2012)
Honey mustard vinaigrette (Meet Points Plus 2012)
Crazy Calypso Salad (GH 200 under 200 page 139)
Big bad burger wrap (200 under 200 page 140)
So, without further ado here are my menu options between now and 4/18-ish. I don't like to plan which night we will have which items as it just never works for us. I picked recipes from cookbooks I have on hand for new ways to work with old favorite.
I will post these recipes as I make them.
Choices for
3/29- 4/18
Beef Broccoli/fried rice/egg flower soup (getting started for rice/Chinese cookbook for beef/broccoli
Lemon Thyme chicken (taste of home comfort food) steamed asparagus/rice
Grilled Lamb Koftas/with yogurt cilantro sauce (fresh, fabulous fast)/ cucumber salad (WW best darn food ever)
Ancho beef & bean chili (sub ground beef for steak) (power foods) salad
Kickin’ Chicken pot pie/salad (HG Survival Skills)
Oven Fried Chicken, mashed potatoes with garlic, creamed corn (WW Best Darn food Ever)
Barbecued chicken & roasted corn salad (PC Spin on salads)
Teriyaki pork stir fry (PC It’s Good for you p 68), plain rice and egg rolls
Shrimp & Chicken Jambalaya, (WW Ready, Set Go, p 112)
Grilled Pork Pitas with Tomato-Yogurt Sauce/Greek Salad (WW points Plus cookbook p 141)
Santa Fe Chicken (once a month cooking/family favorites p 31)
Chicken & Sausage Gumbo (HG 300 under 300 p 311/rice)
Byron cook x2
Leftovers x 2
Chicken sandwiches x 1
Burgers x 1
Hog dogs/polish sausage x 1
Pizza x 1
Ravioli/tortellini x1
Other: Great Grilling Recipes (PC), Magic Pot cookbook (PC)
Lunches:
Leftovers
Salad
Curry chicken salad (Just 5)
Pizza burger (morning star version)
Cheese Beefy Supreme Wrap HG 123
0 point soup (Meet Points Plus 2012)
Honey mustard vinaigrette (Meet Points Plus 2012)
Crazy Calypso Salad (GH 200 under 200 page 139)
Big bad burger wrap (200 under 200 page 140)
Sunday, September 11, 2011
Cashew Chicken
This recipe can be used with Almonds or Cashews. I'm using with cashews tonight. The recipe is from the book Chinese Cookery by Rose Cheng & Michele Morris. My uncle gave me this book many years ago. I believe it's out of print. ISBN 0-89586-088-0. It's a wonderful book full of great recipes.
This recipe is 8 WW Points Plus per serving (4 servings per recipe), it was only 5 WW Points Plus, but then the cashew added in 3 points.
The recipe calls for 1 cup of vegetable oil. With my heart problems and my attending WW, that's SOOOO not happening here, so I'm using cooking spray and 2 T of olive oil.
Cashew Chicken (or Almond Chicken if you use almonds)
1 pound boneless, skinless chicken breast
Marinade
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
1 cup vegetable oil (hahaha, ok 2 T olive oil and some cooking spray)
5 slices fresh ginger root
3 green onions chopped into 1 inch lengths
1 green pepper, chopped into 1 inch pieces
1/2 cup diced whole bamboo shoots
Seasoning sauce:
1 Tablespoon rice vinegar or white vinegar
2 Tablespoons soy sauce
1 Tablespoon rice wine (Mirin) or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch
1/3 cup Crisp Almonds (or Cashews) or toasted almonds or cashews
Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl. Add diced chicken; mix well. Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon, rain well and set aside. Remove oil from wok except for two Tablespoons, Reheat oil over medium heat 30 seconds. Stir-fry ginger ginger slices 30 seconds, remove and discard. Add green onions, green pepper and bamboo shoots to oil. Stir-fry 1-2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds (or cashews), mix well and serve hot.
Makes 4 servings
CRISP ALMONDS (or Cashews)
I will be toasting the nuts in a small frying pan with cooking spray.
However, the recipe calls for the following:
4 cups oil for deep frying
1 cup blanched almond halves (or cashew pieces)
Heat 4 cups oil in a wok over medium heat to 350 degrees (175 C). Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using. Make about 1 cup.
Crisp Cashews: Substitute 1 cup blanched cashew halves for the almond halves.
This recipe is 8 WW Points Plus per serving (4 servings per recipe), it was only 5 WW Points Plus, but then the cashew added in 3 points.
The recipe calls for 1 cup of vegetable oil. With my heart problems and my attending WW, that's SOOOO not happening here, so I'm using cooking spray and 2 T of olive oil.
Cashew Chicken (or Almond Chicken if you use almonds)
1 pound boneless, skinless chicken breast
Marinade
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
1 tablespoon soy sauce
1 egg white
1 cup vegetable oil (hahaha, ok 2 T olive oil and some cooking spray)
5 slices fresh ginger root
3 green onions chopped into 1 inch lengths
1 green pepper, chopped into 1 inch pieces
1/2 cup diced whole bamboo shoots
Seasoning sauce:
1 Tablespoon rice vinegar or white vinegar
2 Tablespoons soy sauce
1 Tablespoon rice wine (Mirin) or dry sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cornstarch
1/3 cup Crisp Almonds (or Cashews) or toasted almonds or cashews
Dice chicken into 1-inch cubes. Combine marinade ingredients in a medium bowl. Add diced chicken; mix well. Let stand 30 minutes.
Heat oil in a wok over high heat 30 seconds. Add chicken to oil. Stir-fry 30 seconds until very lightly browned. Remove chicken with a slotted spoon, rain well and set aside. Remove oil from wok except for two Tablespoons, Reheat oil over medium heat 30 seconds. Stir-fry ginger ginger slices 30 seconds, remove and discard. Add green onions, green pepper and bamboo shoots to oil. Stir-fry 1-2 minutes until vegetables are crisp-tender.
Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to boil. Add chicken to boiling sauce. Stir-fry until chicken is coated with sauce. Add almonds (or cashews), mix well and serve hot.
Makes 4 servings
CRISP ALMONDS (or Cashews)
I will be toasting the nuts in a small frying pan with cooking spray.
However, the recipe calls for the following:
4 cups oil for deep frying
1 cup blanched almond halves (or cashew pieces)
Heat 4 cups oil in a wok over medium heat to 350 degrees (175 C). Add nuts and stir 2-3 minutes until golden brown. Remove from hot oil and drain well on paper towels. Let stand 5 minutes before using. Make about 1 cup.
Crisp Cashews: Substitute 1 cup blanched cashew halves for the almond halves.
Easy Fried Rice
This fried rice recipe is from Weight Watchers Getting Started book from fall 2010. It's a wonderful fried rice recipe.
Easy Fried Rice
Serves 6 at 4 WW Points Plus per serving or
serves 4 at 6 WW Points Plus per serving
2 sprays cooking spray
2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced divided
3 cups cooked white rice
1/2 cup frozen green peas, thawed (I substitute another vegetable here, we strive for a pea free live)
1/4 cup soy sauce
Coat a large nonstick pain with cooking spray. Warm pan over medium-high heat. Add eggs, tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove them from skillet and set aside.
Off heat, recoat same skillet with cooking spray, set over medium-high heat. Add carrots and all but 2 tablespoons scallions, saute until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas (or other vegetable) and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Yields about six 3/4 cup servings (or 4 just over one cup servings)
Easy Fried Rice
Serves 6 at 4 WW Points Plus per serving or
serves 4 at 6 WW Points Plus per serving
2 sprays cooking spray
2 large eggs, lightly beaten
1 cup carrots, shredded
1 cup scallions, sliced divided
3 cups cooked white rice
1/2 cup frozen green peas, thawed (I substitute another vegetable here, we strive for a pea free live)
1/4 cup soy sauce
Coat a large nonstick pain with cooking spray. Warm pan over medium-high heat. Add eggs, tilt pan so that eggs cover bottom.
When eggs start to set, break them up into pieces with a heatproof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove them from skillet and set aside.
Off heat, recoat same skillet with cooking spray, set over medium-high heat. Add carrots and all but 2 tablespoons scallions, saute until carrots are crisp-tender, about 2 to 3 minutes.
Stir in cooked rice, peas (or other vegetable) and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Yields about six 3/4 cup servings (or 4 just over one cup servings)
Tuesday, September 6, 2011
Honey Garlic Chicken in the Crockpot
I found this in my Google Reader today. It's what's for dinner. I'm about to start it now. This recipe from: A Year of Slow Cooking: http://crockpot365.blogspot.com/
Honey Garlic Chicken
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
The Directions.
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed and/or roasted vegetables. Tonight it will be broccoli and zucchini
Honey Garlic Chicken
1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey
The Directions.
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed and/or roasted vegetables. Tonight it will be broccoli and zucchini
Thursday, September 1, 2011
Pork Roast a la Jan
Pork Roast a la Jan
about 1.5 pound of pork roast
sprinkle roast with Pampered Chef rosemary herb seasoning on
it
fresh broccoli and baby carrots
2 potatoes cut into about 8-10 chunks each
2 garlic cloves
couple stalks of celery chunked up
half medium onion chuncked up.
about 1 cup of boxed vegetable broth (whatever was left in
the box we had in the fridge)
about 1/4 cup Tastefully Simple's basil balsamic dipping oil
salt, pepper, rosemary and oregano to taste (maybe 1/2 t
salt, 1/4 t pepper and 1 t each of the herbs)
Put veggies in Pampered Chef Deep Covered Baker (or covered
roaster or deep pan that you can cover with foil). Put vegetables in DCB (Deep
Covered Baker). Toss with herbs and oil. Put roast on top, cover with some
seasoning. Put lid on Put in oven for an hour and check to see if it's done.
Serve with steamed fresh green beans (I'm a bit veggie heavy
cause I have a bunch of stuff to use up, plus I like vegetables anyway and It's
WW friendly).
If I wasn't being lazy today, I'd have browned the roast in
some olive oil and sauteed the onions, carrots and garlic and celery in there
too. And then put it in the baker. BUt I'm doing homework and just didn't
bother today. However, that DOES give it color and depth of flavor that's
YUMMY!
Wednesday, August 31, 2011
Beef with Broccoli
This recipe is one from a book my Uncle gave me for a gift over 10 years ago. Chinese Cookery by Rose Cheng & Michelle Morris, ISBN-89586-088-0. I've loved the recipes I've made from it and the techniques it shows.
The recipe says it serves 6. I think that's if it is part of a several-course Chinese meal or people with small appetites. Or a family of 2 adults and 2-3 small children. I have figured this at 4 servings, as part of an entire meal, served with rice.
6 Weight Watchers Points Plus per serving.
Beef with Broccoli
2/3 lb. beef flank steak or other tender beef
Marinade:
1 teaspoon rice wine or dry sherry (I use Mirin)
1/2 teaspoon baking soda
1 teaspoon soy sauce
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 teaspoon sugar
1/2 lb. broccoli tops (I used part of a bag of broccoli tops from Costco)
1 teaspoon cornstarch
1/3 cup water
7 Tablespoons vegetable oil (I use 2 Tablespoons olive oil)
1 garlic clove crushed
1 teaspoon salt
3 Tablespoons chicken broth (today I used vegetable broth, it's what I had in the fridge)
1/4 teaspoon pepper
1. Slice beef across grain and at an angle into thin strips.
2. Mix marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand at least 30 minutes.
3. Dissolve cornstarch into water to make a paste, set aside (can add remaining sauce ingredients too, just makes it easier at the end).
4. Heat oil in wok over high heat, 1 minute. Add beef/marinade, stir-fry marinated beef about 2-3 minutes, until lightly browned. Remove beef, draining well over wok; set aside.
5. If necessary add oil to wok. Heat 30 seconds, stir fry garlic 30 seconds. Add broccoli tops. Stir fry 5 minutes. Add cornstarch paste, salt, soy sauce, broth and pepper. Stir fry till sauce thickens slightly. Add cooked beef, mix well. Remove from wok and serve.
We serve this with white rice. Also tonight we had Minh brand egg rolls and sweet & sour sauce.
The recipe says it serves 6. I think that's if it is part of a several-course Chinese meal or people with small appetites. Or a family of 2 adults and 2-3 small children. I have figured this at 4 servings, as part of an entire meal, served with rice.
6 Weight Watchers Points Plus per serving.
Beef with Broccoli
2/3 lb. beef flank steak or other tender beef
Marinade:
1 teaspoon rice wine or dry sherry (I use Mirin)
1/2 teaspoon baking soda
1 teaspoon soy sauce
1 teaspoon cornstarch
1 Tablespoon sesame oil
1/4 teaspoon sugar
1/2 lb. broccoli tops (I used part of a bag of broccoli tops from Costco)
1 teaspoon cornstarch
1/3 cup water
7 Tablespoons vegetable oil (I use 2 Tablespoons olive oil)
1 garlic clove crushed
1 teaspoon salt
3 Tablespoons chicken broth (today I used vegetable broth, it's what I had in the fridge)
1/4 teaspoon pepper
1. Slice beef across grain and at an angle into thin strips.
2. Mix marinade ingredients in a medium bowl. Add beef strips, mix well. Let stand at least 30 minutes.
3. Dissolve cornstarch into water to make a paste, set aside (can add remaining sauce ingredients too, just makes it easier at the end).
4. Heat oil in wok over high heat, 1 minute. Add beef/marinade, stir-fry marinated beef about 2-3 minutes, until lightly browned. Remove beef, draining well over wok; set aside.
5. If necessary add oil to wok. Heat 30 seconds, stir fry garlic 30 seconds. Add broccoli tops. Stir fry 5 minutes. Add cornstarch paste, salt, soy sauce, broth and pepper. Stir fry till sauce thickens slightly. Add cooked beef, mix well. Remove from wok and serve.
We serve this with white rice. Also tonight we had Minh brand egg rolls and sweet & sour sauce.
Sunday, August 14, 2011
The chicken pie recipe I'm actually going to make
Having posted the two recipes I plan to borrow from, here is the recipe I plan on making:
First off: Peas of the frozen, canned or fresh variety are verboten in my house. The only peas we buy are for use as ice packs. I eat peas (rarely) but only started that in my mid to late 40's. Byron does not/will not eat peas of any type in any dish. I really don't have a clue if Anthony or Felicia eat them as I don't believe they have ever been served a pea. If they have, it wasn't at our hose, that's for sure. We live in a pea free zone. So, I subbed fresh, chopped vegetables for the usual "frozen peas and carrots."
For the chicken pie for Byron and I, I will use the vegetables mentioned below (minus zucchini), Byron doesn't eat squash of any type. For the version I'm making for my friends, I'm putting in squash and will leave out peppers as they have non pepper eaters at their house. I'm making two 9x9 pans of chicken pie. One to take to my friends and one to stay here.
One last comment, it should go without saying that I will saute the garlic and onion in the butter at the beginning of the recipe. I will also probably add a bit of cayenne or red pepper flakes or California pepper from Penzeys to the version I'm keeping at home.
Chicken Pie a la Jan
serves 6 (so sayeth the recipes I plundered to come up with this version)
Filling:
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
2 cloves garlic
1/2 cup chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
2 cups chopped fresh vegetables (carrots, celery, zucchini, peppers, onion)
1/4 cup frozen vegetables (California blend, broccoli, cauliflower, carrots)
1/3 cup frozen corn
Topping:
1 cup Bisquick
1/2 cup milk
1 egg
1/2 t (or to taste) Italian seasoning
pinch of garlic powder
salt and pepper
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
I will add notes, and add WW Points Plus later
First off: Peas of the frozen, canned or fresh variety are verboten in my house. The only peas we buy are for use as ice packs. I eat peas (rarely) but only started that in my mid to late 40's. Byron does not/will not eat peas of any type in any dish. I really don't have a clue if Anthony or Felicia eat them as I don't believe they have ever been served a pea. If they have, it wasn't at our hose, that's for sure. We live in a pea free zone. So, I subbed fresh, chopped vegetables for the usual "frozen peas and carrots."
For the chicken pie for Byron and I, I will use the vegetables mentioned below (minus zucchini), Byron doesn't eat squash of any type. For the version I'm making for my friends, I'm putting in squash and will leave out peppers as they have non pepper eaters at their house. I'm making two 9x9 pans of chicken pie. One to take to my friends and one to stay here.
One last comment, it should go without saying that I will saute the garlic and onion in the butter at the beginning of the recipe. I will also probably add a bit of cayenne or red pepper flakes or California pepper from Penzeys to the version I'm keeping at home.
Chicken Pie a la Jan
serves 6 (so sayeth the recipes I plundered to come up with this version)
Filling:
1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
2 cloves garlic
1/2 cup chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
2 cups chopped fresh vegetables (carrots, celery, zucchini, peppers, onion)
1/4 cup frozen vegetables (California blend, broccoli, cauliflower, carrots)
1/3 cup frozen corn
Topping:
1 cup Bisquick
1/2 cup milk
1 egg
1/2 t (or to taste) Italian seasoning
pinch of garlic powder
salt and pepper
In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
I will add notes, and add WW Points Plus later
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