Friday, December 30, 2011

Merry Christmas & Happy New Year!

Sorry for the lack of updates lately! We have been super busy with holidays and of course, the weeks before Christmas with five year olds all day, is a little taxing!

We are currently at my sister's up in Pittsburgh, so, while I have my computer and pictures of yummy things I want to share, I do not have the recipes. So, some awesome things to look forward to are: BETTER THAN OLIVE GARDEN Alfredo sauce, my famous meatballs (with approximate measurements, since I don't measure!) South Beach turkey Swedish meatballs (I prefer these over real Swedish meatballs,) sugar cookies with home made frosting, hamburger casserole (cheesy low-cal goodness!) and of course thats just the back log!

I am hoping for some new yummy recipes from my new cookbooks (I got the Weight Watcher's Power Food cookbook! Yeah!

I'm always better when I share my resolutions with others, so here they are:
1. Track my food each day, it's such a chore but I can do it!
2. Get exercise each day, no matter what it is.
3. Be positive!
4. Find some "me time" each week.
5. Be more patient.


So, Happy New Year, Happy eating and happy 2012!

Monday, December 12, 2011

Two-For-One Deal!

     At this time of year, who doesn't love a two-for-one deal? Ha! Well, you're getting one because I was too lazy to post one yesterday (and the power cord of my laptop is temperamental and has chosen not to work for the past few days.) 

     The two recipes tonight are Cheesy Broccoli Rice Casserole and Weekday Lasagna, both received a thumbs up by my test audience (however, I had to give Christopher the casserole without the broccoli!)


Cheesy Broccoli Rice Casserole - Slow CookerFrom the Fix It And Forget It Big Cookbook - by Phyllis Pellman Good

Makes 8 servings, 200 calories each
Points Plus Values: 4

Ingredients:
1 c long-grain rice, uncooked
3 c water
2 tsp. low sodium chicken bullion granules 
10 3/4 oz can fat-free, low sodium cream of chicken soup
2 c chopped, cooked chicken breast
2 tsp garlic powder
1 tsp onion salt
1 c shredded, fat-free cheddar cheese
16 oz bag of frozen broccoli, thawed

I boiled my chicken with garlic and parsley for extra flavor.

1. Combine all ingredients in the slow cooker, except the broccoli.

2. One hour before end of cooking time, stir in the broccoli.

3. Cook on high for a total of 3-4 hours, or on low for a total of 6-7 hours.

Tip: If the casserole is too runny as the end of cooking time nears, remove lid from slow cooker for 15 minutes while continuing to cook on high.
Leftovers!



Weekday Lasagna - From the Comfort Food Diet Cookbook
Makes 9 servings, 280 calories each
Points Plus Values: 7

Ingredients:
1 lb lean ground beef
1 small onion, chopped (I just added onion powder, family not a big fan of onions!)
1 can (28 oz) crushed tomatoes
1 3/4 c water (I forgot to add this, it was perfect without...)
1 can (6 oz) tomato paste
1 envelope spaghetti sauce mix *
1 egg, beaten
2 c fat free cottage cheese
2 tbsp shredded Parmesan cheese
6 uncooked lasagna noodles
1 c shredded mozzarella cheese

* Spaghetti Sauce Mix: I could NOT find this in the store. My mom and I decided that it was probably a mix of spices for sauce, so we figured regular spaghetti sauce spices would be cool, I used:
Oregano, Parsley, Basil, Onion Salt, Garlic Powder
I just added to taste, and I would have used onion powder if I hadn't run out!

     In a large sauce pan, cook the beef and onion over medium  heat until meat is no longer pink. Stir in the tomatoes, water (remember, I forgot this!), tomato paste and spaghetti sauce mix.Bring to a boil. Reduce heat, cover and simmer 15-20 minutes, stirring occasionally. 
Cheese mixture

meat sauce

     In a small bowl, combine the egg, cottage cheese and Parmesan cheese. Coat a 9x13 baking dish with cooking spray. Spread 2 cups of the meat sauce on the bottom. Layer with three noodles (I thought this was a small amount, but it works!) half of the cottage cheese mixture and half of the meat sauce. Repeat layers.
Almost done with layers!

Ready to go!

     Cover and bake at 350 degrees for 50 minutes. Uncover, sprinkle with mozzarella cheese. Bake 10-15 minutes or until bubbly and the cheese is melted. Let stand for 15 minutes before cutting.

Delicious dinner for TWO nights!

I served this with a salad (getting in my 2 tsp of healthy oil!) and a piece of regular wheat bread with butter and garlic powder, toasted in the toaster oven! Yum!

     I hope you all like these recipes, they have been great here at home! 









Wednesday, December 7, 2011

Potato Ham Skillet

     Today's dinner is another quickie from The Comfort Food Diet. It is a one pan meal that is very low in calories! I'm very glad it was quick because we have two kids who aren't feeling very well and I needed to get it done quick before I sent them off to rest!


Potato Ham Skillet
Makes 6 servings, 189 calories each
Points Plus Values: 5

Ingredients:
4 1/2 tsp butter
3 medium potatoes, peeled and thinly sliced (I used 9-12 red potatoes, unpeeled)
1/2 tsp salt (I used garlic salt)
1/4 tsp pepper
7 green onions, chopped (I didn't use onion)
1/2 c green pepper (didn't use, not a fan!)
2 c fully cooked ham, diced
3/4 c egg substitute (I used 1 c)
1/2 c shredded cheddar

Minced Fresh Parsley

All of the chopped ingredients!
-In a 10 inch skillet, melt butter over medium heat. In skillet, layer half of the potatoes, salt, pepper, onion, green pepper and ham. Repeat layers.


 -Cover and cook over medium heat for 10-15 minutes or until potatoes are tender.



-Pour egg substitute over the top, cover and cook for 3-5 minutes or until eggs are nearly set. Sprinkle with cheese and cook 3-5 minutes longer or until cheese is melted.

-Cut into wedges and sprinkle with parsley.

  
      Now, mine didn't stay in a wedge, I believe it is because I used the little potatoes, so there was nothing to hold it together. We also served ours with toast and made it four servings and not six. Everyone enjoyed this. It would be a quick and easy breakfast on the weekend or even on a weekday morning. I wish I had the loaf bread that I had made, but we used store bought for the toast. I'm not sure how well this will keep, but we will see, since Haley didn't finish hers tonight, poor kid isn't feeling well!

      Next time I may try adding in other things like mushrooms or tomatoes, maybe spinach? I think anything that is omelet worthy would be tasty in this meal!

Enjoy!

Monday, December 5, 2011

Steak & Cheese Wraps

     A slightly healthier (note that I said "slightly") version of the favorite sandwich. My kids LOVE these, I was looking for a way to eliminate some of the bread in our diets. I use the spinach tortillas, but I tell the kids that they're just green and I don't know why! They are 13 and 14 and believe me!


Steak and Cheese Wraps

Ingredients:
steak-umms or other frozen steak
mozzarella cheese
burrito or wrap style tortillas

Optional Ingredients:
mayo
lettuce
onions
mushrooms
peppers
tomato
...anything else you like!

I start by cooking the onions in a few sprays of cooking spray. Half way through I add a tiny bit of water.

I move to cooking the steaks. I like to break them up, but that is a preference!

While cooking the steaks, I prepare the tortillas. Usually we use the salad plates, but these are big so we pull out the big boys! I get them ready per family preference. Yes, that is a lot of cheese.

     I top the cheese with the steak because it seems to melt better. You may have also noticed that I cook the onions in a different pan, this is because some of my family members do not like them.These are another quick and easy dinner. We do not do these kind often, so it is a big treat for everyone! I serve this with tater-tots or french fries. 

Enjoy!


Sunday, December 4, 2011

Creamy Swiss Steak in the slow cooker & Whole Wheat Bread

     Okay... I have a confession! Tonight's dinner was so good, I didn't have time to take a picture of the plate, all that we had left was this:
     However, this does tell you that it is going to be great! It is a crock pot meal, which I usually make the night before, place in the fridge and in the morning I put it in the pot. Today I woke up and made it before church, since it is Sunday! It was a great, hearty, Sunday dinner for the winter!

     I also decided, last minute, to bake some bread. I wanted to use my wheat flour and I had some rapid rise yeast (which I didn't know what to do with!) So, I baked bread. I was looking on the Fleischmann's site for a recipe, and it took me forever. I find a good one, and what do you know, its on the back of the yeast package!

     So here it is folks, the bread recipe and the delicious Swiss steak!

100% Whole Wheat Bread (from the yeast packet!)
Makes 2 loaves
Points Plus Values: 3 per slice (1/37th of the recipe, apparently!)

Ingredients:
8-81/2 cups whole wheat flour
2 envelopes Fleischmann's Rapid Rise Yeast
2 1/2 tsp salt
1 1/2 c water
1 1/2 c milk
1/4 c vegetable oil
1/4 c honey

-Combine 3 1/2 c flour, undissolved yeast and salt in a large bowl. 
-Heat water, milk, oil and honey until very warm (mine was about to boil - they say 120-130 degrees.)
-Gradually add to flour mixture and beat for 2 minutes on medium speed with an electric mixer (I used my Kitchen Aid with the dough hook.) Scrape the bowl occasionally.
-Add 1 c flour and beat for 2 minutes on high speed, scraping the bowl occasionally.
-With a spoon, stir in remaining flour until you have a soft dough (I used a wooden spoon at this point.)
-Knead on a lightly floured surface until smooth and elastic. I had to add a bit more flour.
This should take about 6-8 minutes.
-Cover kneaded dough and let rest on floured surface for 10 minutes.
Dough ball.

Shh, its sleeping.

-Divide dough in half. Roll each half into a 12x7 inch rectangle (just think of a sheet of paper, its about that size.) Beginning at a short end, roll up tightly as in a jelly roll. Pinch seams and ends to seal. Place seam side down in a greased loaf pan.
-Cover and let rise in a warm, draft free place (aka my microwave) for 30-60 minutes. My loaves were good at 45. They should double in size. 

-Pre-heat oven to 375 degrees. Bake 35-45 minutes or until done. Remove from pans and cool on wire racks.

Now, I didn't have two loaf pans, so I have a loaf and a flat-ish bread that I rolled and placed in a baking dish. It was good for dinner bread.

The Loaf
Flatty McFlaterson

     The flat loaf was great for dinner and the regular loaf was used to make sandwiches for our lunches tomorrow! Again, I LOVE to make as much of the things in our lunch as possible. We have home made cookies all of the time and fruit. I try to keep things as healthy and natural as possible!


Creamy Swiss Steak (from Taste of Home, Comfort Food Diet)
Makes 8 servings
1 serving without noodles = 243 calories
Points Plus Values: 4

Ingredients:
3/4 c all-purpose flour
1 tsp salt (I just sprinkled)
1/2 tsp pepper (again, just sprinkled)
2 lbs boneless, beef round steak - cut into serving size portions (however, it will fall apart)
2 tbsp butter
1/2 c chopped onions (I cut them large so that Christopher and Mariah can pick them out)
2 cans of condensed cream of mushroom soup (I use cream of chicken, I'm the only mushroom fan)
1 c water

Hot cooked noodles

     In a shallow bowl (I use a pie pan,) combine flour, salt and pepper, dredge beef. In a large skillet, brown beef in butter on both sides. 

    Transfer to a 3 qt slow cooker, top with onion. Combine soup and water, pour over onion. Cover and cook on low for 8-9 hours, or until meat is tender. Serve with noodles.


     We also had Green Giant green beans with almonds, only 1ppv per serving! The dinner was delicious!




Wednesday, November 30, 2011

Honey Chicken Stir Fry

Okay, this is one of my favorite go-to meals. It cooks quick (especially if you don't have to defrost the chicken!) and it is incredibly tasty! Believe me, I worked 10 hours today, got home around 6pm and we are done and the kids are cleaning up now at 7, this meal is quick, and PLUS, you probably have most of the ingredients at home!

A note on chicken: frozen chicken breasts are HUGE! They are more than a good portion of chicken. I will cook two regular breasts and half them before serving, or my favorite option - I buy the bag of frozen chicken breast tenderloins! The family doesn't seem to notice a difference. We all are getting a more reasonable portion and its much easier when you just need a small amount!

Honey Chicken Stir Fry (from Taste of Home, Comfort Food Diet)
Makes 4 servings
1 c. stir fry mixture without rice = 243 calories
Points Plus Values: 6


Ingredients:
1 lb boneless, skinless chicken breasts
1 garlic clove, minced (we buy the "jar o' garlic" at Target, it keeps well in the fridge and is much quicker!)
3 tsp olive oil, divided
3 tbsp honey
2 tbsp low sodium soy sauce
1/8 tsp salt (I just shake it in!)
1/8 tsp pepper (same)
1 package (16 oz) frozen broccoli stir-fry vegetable blend (I have used other blends, this may change PPV)
2 tsp corn starch
1 tbsp cold water

Serve over hot cooked rice.

In a large, non stick skillet, stir fry chicken and garlic in 2 tsp oil.
I warm the garlic and oil first.

Cook the chicken until juices run clear!

Add honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned. Remove and keep warm.

In the same pan, stir fry the vegetables in remaining oil for 4-5 minutes or until tender.
Return chicken to the pan and stir to coat. Combine corn starch and water until smooth, gradually stir into chicken mixture.
Bring to a boil, cook and stir (yes, Ive said stir a million times, but it IS STIR fry!) for one minute or until thickened. If you like a thicker sauce, add more corn starch and water mixture, but only a little and wait to see results - the mix needs to boil or get pretty hot before you notice a change! However, depending on the "ice" on your veggies, the sauce may be watery.
YUM! Serve over rice or quinoa! I have used both and both taste great!


I hope you enjoy the stir fry!

Tuesday, November 29, 2011

Welcome & Pork Tenderloin with Herb Sauce


     Thank you so much for visiting my little blog! I am hoping that this could become an inspiration for someone, but also a great way for me to share my favorite recipes and keep track of my food!

     A little about me, I have always loved food - at some times I have had my issues with meat and other things (like artichokes, I miss them, but the smell makes me ill now!) I do eat meat now but have just started to eat more pork, I was traumatized by a pig roast when I was younger. Note to parents, it is NOT funny to put sunglasses on a pig when you are roasting it whole, it is also not funny to let your kid eat venison (deer,) tell them its beef and then say, "YOU JUST ATE BAMBI!" Yes, these were some reasons why I didn't eat meat for a while.

     We never thought I could cook. I am the youngest of two and my sister took most cooking duties when we were teens. I ate convenience foods (mac and cheese, ramen) and at the dining hall in college. After college I had mom and then a room mate who cooked. When I started dating Christopher, I started cooking out of a need, he was stressed and pushed to the limit as a single father of two pre-teen girls. I found some recipes online at Moms Who Think, and they became my "bible". I began to experiment more and got some other cookbooks. I then discovered a LOVE of baking. I began making cupcakes like nobody's business! I baked my own (small) wedding cake and about 200 cupcakes for the guests (complete with Cupcake Caps, this was in my pre-making-your-own-frosting days.)

     All of the cooking and happiness added on a few (okay, a lot of) extra pounds and I joined Weight Watchers in February 2011. I have lost about 17 pounds so far, and lately have been at a bit of a plateau. I also have become more conscious of WHAT we are eating. I like to use fresh ingredients and healthier options as much as possible. I like to bake my own bread, make cookies and snacks from scratch and the like. I really enjoy Kiwi Magazine for its recipes and ideas on green and healthier living!

     So, enough about me, I'm sure you'd love to know what I am eating now! I usually plan out two weeks of food ahead of time and do one big shopping trip when I am NOT hungry. I will run to the store a few times during those two weeks for produce and milk (or the "OH-CRAP-we-need-dog food-detergent-etc run.) We spend about $600 a month (or a little more) on groceries for a family of four, which include household cleaning and care items, as well as the dog! Keep in mind that we also pack four lunches a day.



      This is my two week meal plan starting last Sunday. We have strayed a bit from the plan since today my girls wanted Manwich. Their mom passed away in March and today would have been her birthday and she LOVED Manwich. So we will re-arrange. All of these meals are under 300 calories (main entree.) I got most from "The Comfort Food Diet" cookbook by Taste of Home. Others came from a slow cooker cookbook that I have.

     So, Sunday and Monday's meal was "Pork Tenderloin with Herb Sauce." I took some last minute pictures, so they're not the best! We added whole wheat noodles (1/4 c) and green beans.

Pork Tenderloin with Herb Sauce
Makes 6 servings (I stretched it to be 9 somehow)
4oz of pork & 2tbsp of sauce = 238 calories
Points Plus values: 6

Ingredients:
2 pork tenderloins (1lb each) *Hormel loins are a little over a pound.
1/2 tsp salt
4 tsp butter (I did use the real butter, this is what is called for, I'm sure you can use margarine)
2/3 c half and half (I used fat free)
2 tbsp fresh minced parsley
2 tsp herbs de Province
2 tsp reduced sodium soy sauce
1 tsp beef bullion granules
1/2 to 3/4 tsp crushed red pepper flakes (I just sprinkled!)

-Cut each tenderloin into 12 slices. Sprinkle with salt.

-In a large non-stick skillet coated with cooking spray, brown pork in butter in batches over medium heat for 3-4 minutes on each side. Return all pork to the skillet.

-Combine remaining ingredients. Pour over pork. Cook and stir over low heat for 2-3 minutes or until sauce is thickened.


     -Finally I made whole wheat pasta for a starch and added green beans (cooked in microwave) with olive oil, garlic powder and onion powder.

I hope you like this meal, we LOVED it! Have fun cooking!