The State of My Kitchen = The State of My Life

Slow Cooker Duck Stew

2012-01-29T17:50:00.004-05:00

4 duck breasts, skinless/boneless

3 Tbsp Worchesterchire sauce

1 Tbsp garlic powder

1/2 tsp pepper

3 Tbsp vegetable oil

3 Tbsp tomato paste

2 cans beef broth

1 can petite diced tomato

2 packages frozen stew veggies (or fresh stew veggies - carrots, onions, celery, potatoes)

1 package pre-cooked sausage, cut into slices

2 cans navy beans, drained and rinsed or 3 cups cooked beans.

Cut duck breasts into 1/2 inch cubes and combine with next 4 ingredients in a ziploc bag. Refrigerate for at least 1 hour, up to overnight.

In a skillet over med-high heat, dump bag of duck breasts and sauce and brown duck pieces. While duck is cooking, combine veggies, diced tomatoes (with juice), sausage, and 1 can of broth in slow-cooker. Add duck after it's browned. Put skillet back on the stove, add tomato paste and cook for a few minutes to wake up the flavors. Add the other can of beef broth to the tomato paste, scraping up any bits on the bottom of the pan, and stir to combine. Pour over all other ingredients in slow-cooker.

Cook on high for 30 minutes then reduce to low for at least 5 hours (the longer it goes, the more tender the duck gets!) Stir in the navy beans 30 minutes before serving.

Note: To cook dried navy beans, allow for at least 3 hours to prep. Then follow these instructions.

Chicken and Lentils

2012-01-09T18:32:00.002-05:00

2 large chicken breasts, cooked and diced

1 lb. lentils (rinsed and sorted)

1 Tbsp olive oil

1/2 large or 1 small onion, finely diced

2 large carrots, finely chopped

2 cloves garlic, pressed

2 Tbsp tomato paste

6-8 cups chicken broth

1 cup tomato sauce/soup (I had roasted red pepper/tomato soup on hand)

1 Tbsp lemon juice

2 Tbsp balsamic vinegar

salt

In a 12" skillet with high sides, saute' onion until soft. Add carrots and garlic and saute' 3-4 minutes. Add tomato paste and stir to wake up flavors for a minute. Add 6 cups of broth and bring to a boil. Add lentils, reduce heat to simmering. Simmer until lentils are tender (refer to package for approximate time - my package said 15-20 but it took closer to 40), adding more broth if needed. The end result should be thick with little liquid. Once lentils are soft, stir in soup/sauce and chicken and cook an additional 5-10 minutes. Stir in lemon juice and balsamic vinegar, and season with salt to taste.

Notes: This made a TON - will have enough for 6 or 7 leftover containers - great for freezing lunch meals! Victoria ate her whole bowl - amazing!

Mini Meatloaves

2011-10-21T12:44:00.002-04:00

1 lb ground beef

1/2 c. quick oats

1 egg

2/3 c. milk

1/3 c. shredded cheese (any kind)

salt

a few dashes of worchestershire sauce

2/3 c. ketchup

1 T. brown sugar

1 tsp. mustard

Preheat oven to 350, spray a 12-cup muffin tin with cooking spray.

Combine oats, egg, milk, cheese, salt and worchestershire sauce in a large bowl. Add in meat and just mix until combined. Divide mixture evenly between 12 muffin cups. In a small bowl, combine ketchup, mustard, and brown sugar. Spread a layer over each meatloaf.

Bake at 350 for 25-30 minutes or until internal temp reaches 160.

Delish - easy and Victoria loved it! Served with mashed potatoes and a veg.

Fall-off-the-bone Ribs!

2011-07-11T08:09:00.003-04:00

My first attempt at ribs was no small challenge. I went to Jack's to get some ribs to fill my craving. I came home with almost 20 lbs (you know, it's cheaper to buy in bulk!) After some research and consulting with my dad, here's the method I chose:

After trimming, I cut the ribs to fit into the roasting pan (Next time, cut into serving size pieces). I put some water in the bottom of the pan, added a few bay leaves, an onion, quartered, and 2 ribs of celery. Then I covered tightly with foil, and braised for 3 hours at 350 degrees, then dropped to 300 for another hour. (Next time I'll put some rub on the ribs before braising) I checked them at 4 hours and they were falling off the bone. To the point that Rod had to put foil on the grill so they didn't all fall through! I put some PC Barbecue Rub on them.

Then Rod threw them on the grill with some Sweet Baby Ray's Honey Barbecue Sauce.

YUM is all I have to say. Falling apart, finger-licking good ribs. Not bad with baked potatoes and Rod's special grilled corn :)

I do have to say that 20 lbs of ribs was a little much for 3 adults and V though... maybe next time I should only cook 1 slab instead of 3, as this is what was left after we devoured a ton!

Quick Mediterranean Salad

2011-07-08T19:49:00.003-04:00

1 c. couscous, uncooked

1 can chickpeas

4 roma tomatoes

1 seedless cucumber

vinegar and oil, salt and pepper

Cook 1 c. couscous according to package directions. Set aside to cool.

Meanwhile, dice four Roma tomatoes and a seedless cucumber.

Drain 1 can of chickpeas, combine all ingredients in a large bowl.

In a smaller bowl, whisk together 1T. olive oil and 2T. balsamic vinegar. Add salt and pepper to taste and pour over salad. Stir to combine. Serve immediately or refrigerate for a cooler salad.

YUM! So simple but so good. Maybe could use some parsley for that pop of color, but really not necessary.

Sausage and Lentils

2011-06-20T18:31:00.003-04:00

Course: main meals
P+ Value: 5
Servings: 6
Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

Ingredients


	1/3 pound(s) dry lentils
	1 tsp olive oil
	1/2 medium vidalia onion(s), diced
	3 medium carrot(s), chopped
	14 oz canned diced tomatoes, in liquid, not drained
	3 serving(s) Eckrich Angus sausage, cut into pieces

Instructions

Rinse and sort lentils. Boil lentils in water for 10 minutes. Remove from heat, drain, and set aside.

To the same pot, add olive oil and sautee onion and carrots until onion is translucent. Add salt to taste.

Add lentils, enough water just to cover, then add tomatoes. Simmer over med-low heat 10-15 minutes or until lentils are tender. Add sausage the last 5 minutes, just to heat through.

Slow Cooker Italian Chicken Stew

2011-04-26T21:17:00.003-04:00

Course: main meals
P+ Value: 7
Servings: 6

Preparation Time: 5 min
Cooking Time: 6-8 hours
Level of Difficulty: Easy

Ingredients


	4 breast(s) uncooked boneless, skinless chicken breast
	24 oz canned diced tomatoes
	2 cup(s) canned artichoke hearts, without oil, Cut up
	1 cup(s) roasted red peppers, in water, chopped
	2 Tbsp italian seasoning
	1/2 cup(s) uncooked brown rice

Instructions

Pour half of the diced tomatoes on the bottom of the slow cooker. Set chicken breasts on top of tomatoes, then add everything except rice.

Cook on Low 6-8 hours. 45 minutes before serving, stir in rice, turn on High and cover. Stir once while cooking.

Once rice is cooked, stir all ingredients, breaking and shredding chicken.
Top with parmesan cheese and serve with crusty bread if desired.

Almond and Parmesan Crusted Whitefish

2011-04-05T19:59:00.004-04:00

Course: main meals
P+ Value: 11
Servings: 4

Preparation Time: 5 min
Cooking Time: 10 min
Level of Difficulty: Moderate

Ingredients


	3 fillet(s) whitefish fillet(s)
	1/2 cup(s) almonds, ground
	2 item(s) egg white(s), beaten
	1 oz Parmesan cheese, fresh grated
	1 serving(s) old bay seasoning, 1 tsp
	2 Tbsp olive oil
	2 Tbsp Shedd's Country Crock Soft Margarine

Instructions

Heat oil and butter in large saute pan over medium heat.

Using a food processor or blender, grind almonds.

Set up a breading station, with beaten egg whites in one shallow dish and ground almonds, parmesan cheese and Old Bay in another shallow dish.

Rinse and pat fish dry. If fillets are large, cut in half. Dip in egg whites, then in almonds to coat.

Cook fillets in saute pan 3-4 minutes on each side or until fish is firm and browned.

Serve with green beans and slivered almonds and rice if desired.

Cheesy Corn and Broccoli Casserole

2011-03-20T23:11:00.001-04:00

Course: side dishes
P+ Value: 4
Servings: 10

Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Moderate

Ingredients


	4 medium corn on the cob, par-cooked and cut from cob
	3 stalk(s) broccoli, cut into florets
	1 Tbsp light butter
	1 Tbsp all-purpose flour
	1 1/4 cup(s) 2% reduced fat milk
	2 tsp italian seasoning
	1 tsp sea salt
	1 item(s) bell pepper(s), red, finely chopped (medium)
	12 cracker(s) Nabisco Ritz Crackers, crushed
	8 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese, shredded cheese

Instructions

HEAT oven to 350F.

Bring a medium pot of water to a boil. Cook broccoli florets 3 minutes, then drain and run under cold water to stop the cooking process.

Meanwhile, Melt 1 Tbsp. butter in saucepan on medium heat 1 min. Blend in flour. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add Italian seasoning, salt and half of the cheese; cook until melted, stirring frequently. Add corn, pepper and 1/4 cup crumbs; mix well.

Arrange broccoli in 13x9-inch baking dish; top with sauce, then remaining cheese. Melt remaining butter; mix with remaining crumbs. Sprinkle over ingredients in baking dish.

Bake 30 min. or until heated through.

Notes: Make sure the corn and broccoli are dry or dish will be too wet.

Make-ahead, do not add cracker crumb topping until ready to put it in the oven. Bake 45 min or until heated.

Ham and Bean Soup

2011-03-10T19:43:00.003-05:00

Course: soups
P+ Value: 5
Servings: 10

Preparation Time: 8 hours (to soak beans)
Cooking Time: 2 hours
Level of Difficulty: Easy

Ingredients


	1 pound(s) dry great northern beans
	1 cup(s) carrot(s), chopped
	1/2 cup(s) onion(s), chopped
	2 leaf/leaves bay leaf
	2 tsp thyme, fresh, 2-3 sprigs
	1 tsp dry mustard
	1/2 serving(s) Chipotle Chili Powder, tsp
	2 clove(s) garlic clove(s), pressed (medium)
	1/2 cup(s) celery, chopped
	1/4 serving(s) smoked paprika, tsp
	1/2 pound(s) uncanned chopped ham
	2 tsp table salt

Instructions

Rinse, sort then soak beans in cold water overnight or according to package directions. Drain.

In a large pot, combine all ingredients, then add water to cover by 2 inches. Simmer over med-low heat for 1.5-2 hours or until beans reach desired texture.

DEVOUR. Victoria told me this was the only soup she has ever liked!

I didn't have any celery on hand, so since I was serving it with roasted broccoli, I trimmed the stems and cut them into half-circle discs and tossed them in instead.

Basic Sweet or Savory Crepe

2011-02-09T18:48:00.003-05:00

Course: light meals
P+ Value: 6
Servings: 2

Preparation Time: 05 min + rest time
Cooking Time: 15 min
Level of Difficulty: Easy

Ingredients


	1/2 cup(s) fat-free skim milk
	1/2 cup(s) water
	1 item(s) egg
	1/2 cup(s) all-purpose flour
	1/4 cup(s) White Whole Wheat Flour

Instructions

Put all ingredients in blender in order listed. Blend until combined, scraping sides down if necessary.
For sweet crepe: add 1 tsp vanilla, 1 tsp splenda
For savory crepe: leave as is or add 1 tsp chopped chives.
Put blended batter (will be very thin) in fridge for at least 1 hour - the longer the better, up to overnight.
When ready to make crepes, blend again to combine. Heat 8" nonstick skillet over med-high heat, and spray with butter spray or nonstick spray (first crepe only). Make crepes 1/4 c at a time.
Yield 8 crepes, 4 per serving.

Tonight V and I had these for dinner, sweet - style. I filled them with part-skim ricotta and topped with thawed unsweetened blueberries.

Creamy Spinach Artichoke Chicken

2011-02-02T20:03:00.001-05:00

Course: main meals
P+ Value: 4
Servings: 4

Preparation Time: 10 min
Cooking Time: 10 min
Level of Difficulty: Easy

Ingredients


	8 oz cooked boneless, skinless chicken breast, cooked
	1/4 cup(s) Kraft Light Done Right Zesty Italian
	1/4 cup(s) fat-free, reduced-sodium chicken broth
	1/2 cup(s) canned artichoke hearts, without oil, finely chopped
	1 cup(s) chopped frozen spinach, thawed, drained and chopped
	1/3 cup(s) plain fat-free yogurt
	2 serving(s) Sabra spinach artichoke hummus, serving = 2 Tbsp

Instructions

If chicken is already cooked, combine chicken, dressing, broth in a saucepan and heat through. Chop and add artichokes and spinach.
In a small bowl, combine yogurt and hummus until smooth.
Once chicken and veggies are heated through, stir in creamy sauce, and continue to simmer for 5 minutes to heat thru.

Serve over brown rice.

YUM!!!

Roast Turkey Breast

2011-01-02T17:06:00.002-05:00

1 large turkey breast (with bone and skin), 7-8 lbs

2 Tbsp EVOO

2 Tbsp lemon juice

2 tsp Dry Mustard

2 tsp poultry seasoning

1 tsp dried rosemary

Preheat oven to 325. With turkey completely thawed, rinse and pat dry. In a small bowl, whisk remaining ingredients together. Force half of the seasoning under the skin, pat the other half on top. Place turkey breast-side up in roasting pan. Put 2 cups of water in bottom of roasting pan. Bake until internal temperature reaches 165, basting with juices every half hour. If top starts to get too brown, cover loosely with foil. Remove from oven and let rest 15-20 minutes before cutting.

DELISH! 8 lb breast I got made enough for 4 bags of 6-PP lunchmeat for Rod, plus what we had for dinner, plus an 8-PP dish to use for something else!

Butternut Squash and Turkey Orzotto

2010-12-22T18:52:00.003-05:00

Course: main meals
PP Value: 6
Servings: 5

Preparation Time: 10 min
Cooking Time: 30 min
Level of Difficulty: Easy

Ingredients


	6 oz Market Day Poultry Turkey breast roast
	2 cup(s) cooked cubed butternut squash
	1 cup(s) uncooked orzo
	1 cup(s) vegetable broth
	1 1/2 cup(s) water
	1 packet(s) vegetable soup mix
	1/2 oz Parmesan cheese, grated fresh
	1 Tbsp light butter

Instructions

Preheat oven to 425F. Coat a small rimmed baking sheet with cooking spray.
In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and soup mix; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
Stir in cheese, turkey and roasted squash. Season well with salt and pepper; serve.

Substitutions: Can sub boneless skinless chicken breast for turkey, garlic & herb seasoning packet for Veg soup mix (YUM!)

Mediterranean Pizza

2010-08-12T20:13:00.002-04:00

An experiment in how to combine a couple of my favorite foods: spanikopita and margharita pizza.

1/2 of a thin-crust pizza dough tube

1/4 cup part-skim mozzarella cheese

1/4 cup Ranch dressing

1 small onion, finely diced

1 Tbsp EVOO

1 large garlic clove

1/2 can spinach (or 1/2 box frozen), squeezed of all excess water

2 Tbsp real bacon bits

4 roma tomatoes, thinly sliced

2 oz feta cheese

Preheat oven to 425. Brush Large Bar Pan with a little bit of vegetable oil. Spread the 1/2 pizza crust to cover. Once oven is preheated, bake crust for 5 minutes, then remove from oven and set aside.

Meanwhile, in a small skillet, heat EVOO over medium heat. Add onion and saute until tender (5 minutes). Add garlic, pressed, and saute 1-2 minutes more. Add spinach and stir until heated through. Remove from heat and set aside.

Sprinkle crust with mozzarella cheese, drizzle ranch dressing. Using tongs, spread spinach mixture evenly over crust. Add remaining toppings (bacon, tomatoes, and feta cheese), return to oven for 15-20 minutes or until edges turn golden brown.

Tzatziki Sauce

2010-07-28T12:26:00.003-04:00

I love that making sauces affords me the opportunity to stuff in more veggies, and control the freshness of the ingredients. With some of the cucumbers I got from my MIL, I was craving some gyros.

Tzatziki Sauce
1/2 cup greek yogurt (I used my own home-made plain nonfat yogurt, strained to 1/2 cup)
2 small or 1 medium cucumbers
1 clove garlic, pressed
2 tsp fresh or 1/2 tsp dried dill weed
1 Tbsp EVOO
1 Tbsp lemon juice
salt and pepper to taste

Finely shred cucumbers, and drain or let sit on paper towels for at least 30 minutes to remove excess liquid.

In a small bowl, combine all ingredients. Refrigerate at least an hour or overnight to allow flavors to blend.

Pork Medallions with Summer Veggie Pasta

2010-07-07T20:52:00.004-04:00

Ingredients

8 oz. Barilla Mini Fusili
4 cloves Garlic
1/4 c. EVOO, divided
1 lb. pork tenderloin (trimmed), cut into 1/2 inch medallions
2 ears corn, cut off cob
1 Zucchini
1 bunch fresh Broccoli, cut into florets
1/4 c. Italian style Bread Crumbs
2 oz. Parmesan Cheese

Cook pasta as directed to al dente. Reserve 1/2 cup cooking water, drain pasta.

In a small saucepan, heat 2 Tbsp. oil over med-low heat. Press 2 cloves of garlic into oil and cook until fragrant. Stir in bread crumbs and remove from heat. Set aside.

Meanwhile, heat 2 Tbsp. oil in 12" nonstick skillet. Salt and pepper both sides of pork medallions. Sear on each side 2-3 minutes or until browned. Set aside on a plate and cover to keep warm. Allow pan to cool slightly, then press 2 cloves of garlic into pan. Stir so garlic doesn't burn, 30 seconds, then add zucchini and broccoli. Saute 5 minutes or until veggies are tender-crisp. Add in corn, reserved pasta water, grate 1.5 oz of the Parmesan cheese, and pasta. Stir Add pork back into skillet, toss gently. Top with bread crumbs.

Serves 6. Per serving: 482 cals, Fat: 19 g, Carbs: 44g, Fiber: 7g, Protein: 35g

WW Pts: 10

Paprika Mixup

2010-07-06T19:33:00.002-04:00

1 c. brown rice

1 Tbsp vegetable oil

1 medium chicken breast, sliced into thin strips

1 italian sausage link, sliced on bias into thin pieces

1 small onion, finely diced

1 clove garlic, pressed

1 c. cut fresh green beans

3 large carrots, julienned

1/2 tsp smoked paprika

dash cumin

dash chili powder

Prepare rice as directed.

When rice has about 15 minutes remaining, continue. Pour oil into a large nonstick skillet over medium heat. Once heated, add chicken and brown on all sides. Add sausage and onions. Cook 3-4 minutes or until onion begins to soften. Add garlic, paprika, cumin, chili powder and salt to taste. Add 1/4 cup warm water. Add in green beans and stir to combine. Cook 2-3 minutes, then stir in carrot. When rice is done, combine it in the pan with the rest of the ingredients, stir to allow the rice to absorb some of the flavors, and serve!

Peanutty Chicken Skewers

2010-06-18T18:51:00.003-04:00

WW pts Value: 4
Servings: 3

Preparation Time: 20 min
Cooking Time: 10 min
Level of Difficulty: Easy
Course: main meals

Ingredients


	12 oz Chicken breast, skinless, boneless, raw, Sliced into thin strips
	1/3 serving(s) Peanutty Chicken Marinade, Use full recipe as marinade, much will get discard

Instructions

Soak skewers for at least 15 minutes if wood.
Combine ingredients to make Peanutty Chicken Marinade in Classic Batter Bowl. Stir in chicken strips and set aside to marinate 15-20 minutes.
Preheat grill or grill pan over medium heat. Skewer chicken and grill 4-5 minutes on each side, or until cooked through.

Peanutty Chicken Marinade

2010-06-18T18:50:00.000-04:00

POINTS® Value: 12
Servings: 1

Preparation Time: 3 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: sauces

Ingredients


	2 Tbsp JIF Extra Crunchy
	1 Tbsp vegetable oil
	1/4 cup(s) Kraft Light Done Right Asian toasted sesame
	1 Tbsp canned Thai peanut sauce, Pampered Chef Thai Peanut Sauce

Instructions

Combine all ingredients in a large bowl. Stir in chicken and allow to marinate at least 15 minutes.

Mango Pineapple Salsa

2010-06-16T20:07:00.003-04:00

POINTS® Value: 0
Servings: 10

Preparation Time: 10 min
Cooking Time: 0 min
Level of Difficulty: Easy
Course: sauces

Ingredients


	1 medium mango(es), finely diced
	1/2 medium pineapple, finely diced
	1 small jalapeno pepper(s), finely diced
	1 cup(s) cucumber(s), diced
	1/4 medium sweet red pepper(s), diced
	2 Tbsp fresh lime juice
	1/2 small red onion(s), diced
	2 Tbsp cilantro, chopped

Instructions

In a large bowl, combine all ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to combine. The longer it sits, the better it tastes!
Great on top of grilled fish, chicken, or pork. Or simply eat with tortilla chips. Mix in with cooked chilled quinoa for a healthy protein-packed side dish.

Italian Broiled Whitefish

2010-06-06T18:20:00.003-04:00

WW Pts Value: 5
Servings: 4

Preparation Time: 5 min
Cooking Time: 15 min
Level of Difficulty: Easy
Course: main meals

Ingredients


	2 fillet(s) whitefish fillet(s)
	1 cup(s) canned Italian style stewed tomatoes, finely diced
	1/3 cup(s) onion(s), finely diced
	1 clove(s) garlic clove(s)
	2 tsp olive oil
	1/4 cup(s) white wine
	2 Tbsp basil, chopped
	1 oz romano cheese, finely shredded

Instructions

Preheat broiler to High.
In a small saucepan, heat EVOO over medium-low heat. Add onion and garlic, and cook until soft. Add in wine and cook until almost all liquid has evaporated. Stir in tomatoes. BTB, RTS.
Spray broiler pan with cooking spray. Arrange filets on pan and spray. Broil 6 inches from top 5-7 minutes or until edges of fish are cooked.
Remove from oven, spoon sauce evenly over fish. Sprinkle cheese over sauce. Return to broiler 4-5 minutes or until fish flakes.

Southwest Skillet Chicken

2010-06-06T18:15:00.003-04:00

WW Pts Value: 4
Servings: 6

Preparation Time: 5 min
Cooking Time: 35 min
Level of Difficulty: Easy
Course: main meals

Ingredients


	2 medium corn on the cob, cut off cobs
	1 1/2 cup(s) canned black beans
	1 1/2 pound(s) Chicken breast, skinless, boneless, raw, cut into serving-size pieces (8pc)
	1 Tbsp olive oil
	1 cup(s) Eden Organic Diced Tomatoes with Green Chilies
	1/4 tsp McCormick Ground cumin
	1/2 tsp chili powder
	1/8 tsp paprika

Instructions

In 12" Skillet, heat oil over Med-high heat. Brown chicken on both sides.
Add in tomatoes, black beans, corn and spices. Cover and simmer 25-30 minutes or until chicken is cooked through.
Serve with rice, on tortillas, or with tortilla chips.

Citrus Hurricane

2010-05-10T19:15:00.002-04:00

1 tsp lime juice

1 tsp orange juice

1 shot coconut rum

1 shot sugar-free hurricane syrup

diet 7up/cherry 7up

Fill tall glass with ice. Add first 4 ingredients. fill remainder of glass with half regular 7up, half cherry 7up. Stir and enjoy!

Pork (or Chicken) Parmesan

2009-11-20T20:55:00.002-05:00

4 cutlets, pounded out so they're thin
1/3 cup Fiber One crumbs (cereal crushed or blended)
1 oz fresh grated parmesan cheese
1 T PC Tomato Herb dipping seasoning
1/3 cup egg beaters
1 14 oz can tomato sauce
Italian seasoning to taste

Preheat oven to 375. Set up breading station, with egg beaters in one, and Fiber One, Tomato Herb seasoning, and parmesan cheese combined in second dish. Dredge each cutlet through egg beaters then in breading to coat well. Spray a cookie sheet with nonstick spray, lay out cutlets, and lightly spray tops with cooking spray. Bake for 10 minutes, flip, spray, and bake 10-12 minutes more.

Season tomato sauce to taste with salt, pepper, and Italian Seasoning. Put a little sauce over each cutlet, sprinkle with a little mozzarella and bake for 2-3 more minutes until cheese is melted.

Serve with noodles.

Low Fat Crepes

2009-10-08T19:57:00.003-04:00

1/2 cup low-fat cottage cheese
1 egg
1/3 c. white flour
1 tsp. melted coconut oil (or any oil)
1/2-2/3 cup Almond Breeze Unsweetened Vanilla milk

Blend first 4 ingredients in blender until smooth. Add 1/2 cup Almond Breeze. Check consistency. Batter should be very thin. If too thick, add a little more milk as needed, up to 2/3 cup total.

For sweet breakfast or dessert crepes, add a little vanilla flavoring, one packet of sugar substitute, and a dash of PC Cinnamon Plus spice blend.

For savory dishes, add some chives, or italian spices.

Preheat 8" nonstick saute pan over medium-low heat (setting 3 on my stove). Spray pan before first crepe with one spray from I Can't Believe It's Not Butter spray. Cook until lightly browned on one side. Second side should not need to be cooked. Stack with wax paper or parchment paper between crepes. Can be frozen for up to 2 months, or store in refrigerator for a few days.

Makes 11 crepes, just under 1 point each (4 crepes = 2.5 points). Yum!

Roasted Things

2009-10-06T21:07:00.004-04:00

Oven-Roasted Baked Potatoes
Preheat oven to 425. Scrub baking potatoes and towel dry. Rub outsides with EVOO and sprinkle liberally with salt. Bake on a sheet tray 40 minutes, or until fork tender.

Oven-Roasted Butternut Squash
Preheat oven to 425. Wash, peel, and cut squash into 1-inch cubes (try to keep most pieces the same size so cooking time is consistent). Drizzle and toss with EVOO, sprinkle with salt and roast 40 minutes or until done.

Roasted Squash Seeds
Turn toaster oven on to 250 degrees. Spray Small bar pan with cooking spray. Spread rinsed seeds in a single layer onto bar pan. Spray with cooking spray on tops, and sprinkle with desired seasoning (just sea salt is good, PC Parmesan Garlic Dipping oil seasoning is good, too). Bake until fragrant and dried, stirring around once or twice (should take only 15-20 minutes). Turn toaster oven off, open the door a crack, and let them cool in the oven.

Roasted Beets with Feta Cheese

2009-09-27T18:26:00.004-04:00

4 medium/3 large beets
1 Tbsp balsamic vinegar
1 Tbsp Red wine vinegar
1 tsp PC Greek Rub
2 Tbsp EVOO
4 oz Feta Cheese, crumbled

Preheat oven to 400. Trim ends off beets, wash, and wrap individually in foil. Roast for 45 minutes to an hour, or until they're fork-tender. Remove from oven when done and allow to rest on counter (still in foil) for 5 minutes. While beets are resting, whisk together vinegars, oil and Greek Rub. Peel beets and cut into one-inch cubes. In serving bowl, toss beets with dressing and top with feta.

Barbecue Chicken Pizza

2009-09-01T18:42:00.002-04:00

One of my favorites whenever I go to Pizzaria Uno, here's my take on the super-easy, super-tasty treat!

1 tube refrigerated pizza dough
2 cups cooked chicken (I use leftovers)
1 cup your favorite bbq sauce, divided
1 small onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
5 strips center-cut bacon, cut into small pieces
1 cup shredded 2% fat cheddar cheese

Preheat oven to 425. In 10" saute pan, cook bacon over medium heat until cooked through. Remove bacon to paper towels to drain. Keep 1 Tbsp of bacon fat in pan. Return pan with reserved bacon fat to medium heat, adding peppers and onions. Saute veggies until onions are translucent and peppers are soft.

Brush a little bit of vegetable oil over Large Bar Pan (this will help the bottom of the crust get crunchy). Spread out pizza dough to edges of pan. Using Silicone Basting Brush, spread 3/4 c of the barbecue sauce over crust. Top with chicken, veggies and bacon. Drizzle remaining sauce over, then top with cheese, spreading all ingredients to the edges.

Bake at 425 for 12-15 minutes or until cheese is melted and crust is lightly browned.

HG Blueberry Scone recipe

2009-08-26T18:30:00.002-04:00

When blueberries are plentiful, this is a great use for some of them! I adjusted it a little (there's always a reason to use a Pampered Chef seasoning!)

2/3 cup uncooked oatmeal (not instant)

1/3 cup Bisquick Heart Smart Baking Mix

1/2 tsp. baking powder

1/4 tsp. PC Cinnamon Plus Spice Blend

1 tbsp. brown sugar

2 tsp. Smart Balance 37% Light Buttery Spread

1/3 cup unsweetened Vanilla Blue Diamond Almond Breeze (or light soymilk)

3/4 cup blueberries

Directions:

Set oven to 400 degrees. Mix all ingredients but blueberries. Fold in berries. Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!). Bake for 10 minutes. Makes 4 large scones.

Serving Size: 1 scone

Calories: 130

Fat: 3g

Sodium: 195mg

Carbs: 24g

Fiber: 2.25g

Sugars: 7g

Protein: 3.5g

* 2 Points

"Stuffed" Green Peppers

2009-08-26T18:23:00.004-04:00

I'm too impatient to bake stuffed peppers, so here's my take on it - stovetop style.

3 large green peppers, chopped
1/2 medium onion, diced
1 lb ground beef
1 cup brown rice (uncooked)
1 (15 oz) can tomato sauce
1 Tbsp PC Italian Seasoning
salt and pepper to taste

Cook rice according to package directions (1 c rice:1.5 c water, bring to boil, cover and simmer over low 25 mins, then let sit at least 10 more).

In large skillet, brown ground beef, onions and green peppers. Drain. Add in tomato sauce and Italian Seasoning. Stir in rice when it's done cooking, and season with salt and pepper as needed.

Amish Friendship Zucchini Muffins

2009-08-05T13:45:00.002-04:00

I had a starter for Amish Friendship Bread in my freezer that I finally decided to revive. Today was Day 10, and I had some shredded zucchini that needed to get used, so I figured I should be able to combine the two! I'm posting this as I made it and although they were light, soft, moist and oh-so yummy, they're definitely hi-cal (coming in at close to 300 cals/muffin!). Next time (10 days from now?) I'm going to try to lighten up the mix. I did use white wheat flour, though.

2 cups Amish bread mix
2 cups shredded zucchini (patted dry with paper towels)
3 eggs
1/2 cup oil
1 cup sugar
2 cups white wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Pampered Chef Cinnamon Plus Spice Blend
Optional: 1 cup chopped nuts

Preheat oven to 325 degrees, spray regular muffin tins with Baking Spray w/Flour (will yield 2 dozen regular-size muffins).

In stand mixer, beat eggs together. Add in oil, sugar and bread mix until combined. Switch to paddle attachment and slowly add zucchini.

In a separate bowl, sift together dry ingredients, then slowly add dry into wet mixture. Fill muffin cups 2/3 full and bake for 25-30 minutes or until tops are golden brown and springy.

Aluminum pan took 25 minutes, silicone pan took 30.

Food in moderation...

2009-08-01T20:12:00.002-04:00

Since I can't seem to stick to any sort of "diet" for more than 4 days, I'm trying just a new basic philosophy. Eating a piece of fruit or a vegetable before every meal, or whenever I'm hungry for a snack. So far, this means averaging about 3 pieces of fruit and 2 veggies a day - which is good for what they recommend anyway!

In the morning, I'm usually eating a nectarine, having a cup of coffee, then a VitaTop - my new favorite splurge, because they're great!

Then an apple and more coffee mid-morning, and a big salad for lunch. This week it's been either a big greek salad or a big Satay Peanut salad with chicken. Then veggies mid-afternoon, sometimes with hummus, and dinner's whatever. With veggies - lots of roasted veggies these days!

BBQ Ribs in the oven

2009-08-01T19:55:00.003-04:00

I found this recipe and tried it out tonight. I made a few alterations, baked it in my Stoneware Rectangle Baker at 375 for almost 2 hours, then Broiler on Lo while corn was cooking, so an additional 5-7 minutes.

3 lbs pork back ribs
4 oz honey
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbsp Old Bay seasoning
1/3 cup lightly packed brown sugar
1 small onion, grated or chopped
12 ounces barbecue sauce (I used Famous Dave's Sweet & Zesty)

Whisk all ingredients in a bowl. Put the ribs in the baker (or roasting pan) and cover with sauce, making sure they're completely coated. Loosely cover w/foil and bake at 375 for 1-2 hours or until they get tender.

These were good. Really good. As in - I made just under 3 lbs, which was about 16 individual ribs and there were TWO left.

Notes for next time: I think before broiling them at the end, I'll pull them out of the sauce and put them on a separate tray to crisp them up a little. Run the sauce through a separator to pull the fat off, and put in a small sauce pan and boil for a few minutes to reduce to a thicker sauce.

Mac & Cheese, lightened up

2009-07-23T19:08:00.004-04:00

I'm working on perfecting my healthy mac & cheese. I think I'm getting closer with this one. I will probably adjust it a little next time I make it.

1 package steam-in-bag broccoli/cauliflower mix
4 oz whole-grain pasta
3 wedges Laughing Cow light original cheese
1 Tbsp butter
1 Tbsp flour
3/4 cup skim milk
2 oz sharp white cheddar, shredded
pinch of nutmeg
salt and pepper to taste

Cook pasta to al dente. While pasta is cooking, steam veggies in microwave according to package directions.

Remove veggies when cooked, and separate cauliflower into a small bowl. Mash with a fork and stir in Laughing Cow cheese wedges.

Drain pasta when done, and leave in colander. In the saucepan you cooked the pasta in, melt the butter. Sprinkle flour over melted butter and stir to combine. Cook for 1 minute then whisk in milk, salt, pepper and nutmeg. Cook for 3-4 minutes or until it starts to thicken, then stir in cheddar cheese until melted. Stir in cauliflower, pasta and broccoli to combine. Eat up!

If you want to have a hot dog on the side, make it a low-cal one ;-)

Makes 4 servings.

Easy Dessert: Grilled Fruit!

2009-07-23T19:02:00.004-04:00

Fruits are so naturally sweet, you don't have to do anything to them to grill them to perfection. Just brush them with a light oil, like vegetable oil, and throw them on the grill for a few minutes on each side. Fruits this works well for: pineapple, peaches, nectarines, plums (really any stone fruit).

Tonight's dessert was grilled nectarines (in the grill pan on the stove over medium heat) over a small scoop of ricotta cheese, then drizzled a little honey over it all. DELISH!!! And about as healthy as desserts come!

No-Measure Southwest Salad

2009-06-22T21:46:00.002-04:00

This one's a no-measure, just dump the ingredients in easy-as-opening a can recipe I just made up throwing together what looked and sounded good this afternoon.

1 can black beans, drained and rinsed
1 can corn, drained
1 can garbanzo beans, drained
1 red bell pepper, chopped
1/4 red onion, finely chopped
2 tomatoes, seeded and chopped
2 cloves garlic, pressed
Juice from 1 lime
1/2 medium jicama, peeled and diced
1 small handful cilantro, finely chopped
2 Tbsp olive oil
a few cranks of sea salt (roughly 1/2 tsp)
a small palmful of cumin (roughly 1 tsp)

And it is a simple as opening cans and chopping a few things! Just dump it all in a bowl and stir to combine! I'm thinking if you dice everything really small it would make a great dip for chips, but as-is, I'm eating it with a spoon!

Creamy Chicken Pasta

2009-06-18T10:12:00.000-04:00

4 large cloves garlic, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cups penne pasta (NOT whole wheat)
4 cups chicken broth
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Place 2 Tbsp of the oil from the Sun-Dried tomatoes into the bottom of the Deep Covered Baker. Use Garlic Slicer to slice all 4 garlic cloves into oil, and stir to coat. Cover and microwave 2 minutes, stirring halfway through. Add pasta and broth, stir, cover and return to microwave for 12 minutes, stirring halfway through.

While pasta is cooking, cut broccoli into small florets and place them in the Batter Bowl. Cut carrots in half length-wise then thinly slice on a bias. Add carrots to the batter bowl. Drain sun-dried tomatoes on a paper towel and slice into thin strips. Cut cream cheese into cubes.

When the microwave goes off, remove the DCB, stir pasta and add in broccoli and carrots, salt and pepper. Cook for 3 minutes, stir, add tomatoes and cream cheese, cover and cook for an additional 3 minutes.

Stir and serve immediately, garnishing with Parmesan cheese and basil. Stir in some cooked chicken to add some protein and make it a complete meal.

Total time start to finish: 19 minutes!!!

Hummus

2009-06-17T21:57:00.002-04:00

1 clove garlic, pressed (if using roasted garlic, use 2-3 cloves)
1 can garbanzo (chichi) beans, drained but reserve liquid
2 Tbsp Tahini
2 Tbsp Greek yogurt
1 Tbsp lemon juice
1/4 tsp salt
1/4 tsp cumin
1/4 tsp paprika

Combine all ingredients except reserved liquid in food processor. Pulse until combined, then blend, slowly adding reserved liquid until smooth, starting with 1 Tbsp.

Lowfat Chicken Veggie Alfredo

2009-06-11T12:56:00.002-04:00

Adapted from a couple of Hungry-Girl recipes

2 pkgs Tofu Shirataki noodles
1 cup chopped carrots
1 cup cut up asparagus
1 red bell pepper cut into chunks
1/2 cup zucchini chunks
1 clove garlic
2 wedges Laughing cow cheese
2 Tbsp low fat sour cream
1 Tbsp parmesan cheese
1 large or 1 small chicken breasts, cooked and cubed

Combine and cook all veggies in a zip and steam bag 3-4 minutes or until softened. Set aside.

Drain and rinse noodles very well, and dry thoroughly. Cut noodles if desired. Put noodles, cheeses and sour cream in a bowl, microwave for 1 minute. Stir, and microwave for 1 minute more.

Add in veggies and chicken, season with salt and pepper if desired.

Pasta Bake

2009-06-02T11:17:00.002-04:00

1 box pasta (whatever you have on hand - rotini, penne, macaroni)
1 jar (26 oz) pasta sauce
1 lb ground beef
1/2 onion, chopped
1 clove garlic, pressed
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees.

Brown meat with onion and garlic, drain. Meanwhile, cook pasta according to directions for al dente (or 2 minutes shorter than recommended cook time), and drain.

Return pasta to pot, pour in pasta sauce, meat mixture and 1/4 cup of the parmesan cheese. Mix well and spread into a 13x9 inch dish (like the Rectangle Baker stone) and spread remaining cheeses over pasta mixture.

Bake for 20 minutes or until cheese is bubbly and dish is heated through.

Rosemary-Orange Pork Tenderloin

2009-05-30T16:54:00.004-04:00

One of my new indulgence websites to frequent is this one. It seems the last few times I've had the beginnings of an idea for dinner, I do a general g0og1e search and her recipes come up. Today, it's this one.

Orange and Rosemary Pork Tenderloin

- 2 pounds pork tenderloin
For the marinade:
- the juice of two oranges
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 rounded teaspoon honey
- 2 cloves garlic, finely chopped
- 1 teaspoon dried rosemary
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
For finishing:
- fleur de sel
- a handful flat-leaf parsley, coarsely snipped

Serves 4.

Cut each tenderloin into 2 equal portions (4 pieces total).

Combine marinade ingredients in a large zip-top bag. Add tenderloin and squeeze air out of the bag before sealing. Place bag into baking dish large enough to accommodate them in a single layer (just in case bag leaks, and will be used for cooking). Refrigerate for at least an hour, and up to 4 hours, flipping the bag regularly so they'll marinate evenly.

Remove the dish from the fridge and preheat the oven to 375°F. Remove tenderloin pieces from bag and place directly in dish. Put about 1 Tbsp of marinade in the bottom of the baking dish, and pour remaining marinade in a small saucepan.

Put the dish (uncovered) in the oven and roast for 25 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting and basting it with its juices. Switch to broil and cook for 5 more minutes, until golden and slightly crusty at the top.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced to a thick syrup and is about a quarter of its original volume. Keep warm.

When the meat is ready, remove the dish from the oven, and transfer the meat to a cutting board. Add the cooking juices to the marinade and stir to combine. Allow meat to rest for 5 minutes, then cut the pieces into thin slices, return to the dish, and sprinkle with fleur de sel and parsley. Bring the dish to the table and serve immediately.

Today, I'm serving this with Roasted New Potatoes and Green Beans. The potatoes take about 45 minutes, so I'm going to throw them in about 20 minutes prior to the pork going in. Keeping flavors simple and similar, tossing roasting veggies with EVOO, a handful of smashed garlic cloves, some rosemary and some S&P.

And the following sangria recipe - YUM!

The Best Sangria I've ever had

2009-05-30T16:08:00.000-04:00

One of the women I sell with brought this recipe to a meeting the other day, and I'm putting it in here just so I don't have to search for it in the future - it's AWESOME! And for the most part, I keep everything on hand (unless I've used the last bottle of White Zin already!)

From July 2001 Bon Appetit
1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks, broken in half
1 lemon, sliced
1 orange, sliced
1 peach, sliced into wedges
1 10-ounce bottle of chilled club soda
Ice cubes

Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

Greek Dressing

2009-05-26T15:37:00.002-04:00

1 T good quality balsamic vinegar
1/2 Tbsp Red wine vinegar
1/2 Tbsp White wine vinegar
1 tsp splenda
1/4 cup canola oil
2 Tbsp olive oil
1 tsp Pampered Chef Greek Rub
3 Tbsp water

Combine all ingredients in the Measure Mix & Pour, plunge to combine and use!

Strawberry-Basil cocktail

2009-05-19T18:52:00.003-04:00

I had some strawberries that were threatening to spoil, and some basil that needed to be nipped off. I couldn't stand the thought of letting either one go to waste, so I tried this recipe. YUM!!! All I had was Vanilla vodka, and that worked just fine!

Turkey Meatballs

2009-04-27T21:17:00.004-04:00

Pulled from Food Network's website, this Ellie Krieger recipe is great! The meatballs stay so moist, plus with the shredded carrot there's a little added nutrition.

For a quick meal, I warmed jarred tomato sauce (doctored up with some fresh basil and oregano) and added the cooked meatballs to the sauce to meld flavors while the whole wheat pasta was cooking.

Cooking spray
1.25 pounds ground turkey meat
1/4 cup homemade whole wheat bread crumbs
1 oz fresh grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, pressed
2 tsp italian seasoning
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper

Preheat broiler on Hi, positioning rack in top position in oven. Spray a large sheet pan with nonstick spray. Combine all remaining ingredients in Large Batter Bowl, mixing only until combined. Form meatballs approx. 2 1/2 inches across and place on sheet pan. Broil 10 minutes or until browned on top and almost cooked through (will continue to cook in sauce).

Add meatballs to heated sauce and cook while pasta is cooking.

Yield approx 18 meatballs. 1.3 points per meatball

HG Chicken Cordon Bleu

2009-04-23T18:28:00.004-04:00

I'm being lazy today... just going for simple Lightened Up CCB, steamed broccoli and brown rice. I love this recipe just exactly as written, so I didn't change a thing - it's so simple, and easily adjusted for more or fewer people.

5 oz chicken (half a chicken breast, butterflied for me), pounded to 1/4 in. thick cutlet
1 wedge Laughing Cow Light Original Swiss cheese
1 oz ham

Preheat oven to 350 degrees. Season cutlet with salt and pepper as desired. Spread cheese over cutlet, place ham on top, and roll up. Secure with toothpicks and place seam-side down on a baking sheet sprayed with nonstick spray. Spray top lightly with more spray, then cover with aluminum foil. Bake 20 minutes, remove foil, bake an add'l 15 minutes or until chicken is cooked through.

Just that simple, and DIVINE!!!

Spinach, Feta and Ham Sauce

2009-04-21T17:35:00.008-04:00

3 Tbsp butter
3 cloves garlic, pressed
1/4 cup finely chopped onion (shallot would be great, but I didn't have any on hand)
3 Tbsp. flour
1/2 c. dry white wine
1/2 c. chicken broth
1 c. milk
2 tsp. basil
2 tsp. oregano
pinch of nutmeg
6 oz. ham, chopped
1 (9 oz) box frozen spinach, thawed and all water squeezed out
4 oz. feta cheese crumbles

Melt butter in medium sauce pan. Saute onions and garlic until translucent and soft. Sprinkle flour over onions and garlic, and stir to coat. Let it cook for a minute or two to get the flour flavor out, making a roux. Whisk in wine, then broth and milk, bring to simmer over medium heat. Season sauce with spices, pepper and nutmeg. Add chopped ham and stir. Cook until heated through.

Stir in Spinach (broken up) and Feta cheese into sauce just before serving.

Uses: Would be great over cooked chicken breasts, pork chops, or over any sort of pasta (perogi's, ravioli, orzo), or rice.

Suggestion: Place 4 boneless/skinless chicken breasts in Deep Covered Baker. Cover and cook in microwave on High for 8-10 minutes, or until chicken is cooked through. Spoon sauce over chicken and serve with Garlic Bites.

One-Pot Mexican Mac Skillet

2009-04-19T18:25:00.003-04:00

I got this idea from this recipe on kraftfoods.com. I love their search engine that allows you to put up to 3 ingredients and search matching recipes.

1 lb. boneless skinless chicken breast, cut into bite-size pieces

2 cups water

1 cup Salsa (use whatever you have that you love, or whatever you have on hand)

1 box Macaroni & Cheese Dinner

2 cups frozen corn
1 can black beans

1/2 cup Mexican Style Shredded Cheese

Brown chicken in 12" skillet until no longer pink.

Add water, salsa and Macaroni; stir. Bring to boil; cover. Simmer on low 10 min. or until macaroni is tender, stirring occasionally. Stir in corn and Cheese Sauce; cook 2 min. or until heated through.

Top with shredded cheese.

Variations: Excellent with lean ground beef. Can substitute broccoli or other fresh or frozen veggies in place of corn.

Healthy Chicken Parmesan

2009-04-15T20:55:00.003-04:00

I love so many of Hungry Girl's recipes! If you haven't heard of her, click on the name and check her out! I get her daily emails, and am always learning new things. One of my favorite topics she covers is Swap-outs or fake-outs. I tried this one tonight and everyone, including V, ate it!

Ingredients:
4 boneless, skinless chicken breasts
1 cup Fiber One cereal
1/4 cup Egg Beaters, Original**
2 Tbsp Parmesan cheese, grated using Adjustable Microplane
1 cup shredded fat-free mozzarella cheese
1/3 cup canned tomato sauce
Optional: garlic powder, basil, oregano, salt and pepper

Preheat oven to 375 degrees. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Add parmesan to crumbs (if desired, season crumbs with optional spices, as well).

Place crumbs in one Coating Tray and Egg Beaters in another of the Trays.

Next, fillet chicken into cutlets so you have 8 pieces. Coat raw chicken on both sides with Egg Beaters, and then coat with crumb mixture.

Place chicken on Large Sheet Pan sprayed with nonstick spray. Spray a light mist of nonstick spray on top of chicken and place in oven. Cook for 10 minutes, and then turn chicken over. Add another light mist of nonstick spray and cook for an additional 10 - 12 minutes (or until chicken is fully cooked and coating looks crispy).

Meanwhile, if desired, mix tomato sauce with your seasonings of choice. Remove chicken from oven, top with sauce and then cheese, and return chicken to oven until cheese is melted. Enjoy! Serves 4

Serving suggestion: Serve with whole wheat spaghetti or linguini noodles and steamed veggies.

Broiled Parmesan Tilapia

2009-04-08T13:24:00.002-04:00

Adapted from this recipe on Allrecipes.com

1/4 cup Parmesan cheese (packaged works much better than fresh grated for this)
1/4 cup unseasoned bread crumbs
1/4 cup butter, softened (NOT melted)
3 Tbsp light miracle whip
1 Tbsp lemon juice
1/4 tsp garlic powder
1 tsp Pampered Chef All-Purpose Dill seasoning
2 pounds tilapia fillets

Preheat your oven's broiler. Spray broiling pan with cooking spray or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese,bread crumbs, butter, miracle whip, and lemon juice. Season with garlic powder and Dill Seasoning. Mix well and set aside.Do not refrigerate - keep at room temperature!
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Excellent - flaky, moist, tender fish! The whole family loves it! Usually we each eat 2 fillets. Great with baked brown rice and steamed broccoli.

Heavenly Healthy Waffles

2009-04-07T16:54:00.003-04:00

4 egg whites (or 1 cup egg substitute)
1 cup skim milk
1 12 oz container of skim evaporated milk
3 scoops protein powder
1/4 cup unsweetened applesauce
3/4 cup canned pumpkin
2 tsp Pampered Chef Pure Bourbon vanilla extract
2 cups white whole wheat flour
3/4 cup finely ground oatmeal (about 1 1/2 cups quick oats blended in blender)
1/4 cup finely ground Fiber One cereal (about 1/2 cup blended in blender or food processor)
1/2 cup wheat germ
6 tsp baking powder
2 Tbsp. Splenda brown sugar blend
1/2 tsp salt

In Kitchen Aid mixer, whisk together the egg whites, milks, applesauce, pumpkin, and vanilla. In a separate bowl, combine all dry ingredients until blended. Beat in flour mixture until combined.
Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron by scant 1/2 cups, and cook until crisp and golden brown.

Yield: 20 waffles
Nutritional value if made as written per waffle: 103 calories, 1g total fat, 0g sat. fat, 0.25mg cholesterol, 258mg sodium, 19g carbohydrate, 2.5g fiber, 5.5g sugar, 5.5g protein

2 waffles would = 3 points (by my calculation)

Note: Can substitute mashed bananas for pumpkin and/or applesauce. I've also used 1/4 c. organic extra virgin coconut oil in place of the applesauce.

These are excellent! So easy to make, and just sweet enough that V and I don't need any syrup or anything!

Changing directions

2009-04-06T15:41:00.000-04:00

I keep changing what I want this blog to be. For now, I think I've decided it's just going to be a sort of electronic compilation of recipes I've made and liked, and how I've adapted them, if they were pulled from somewhere else originally.

Three-Meat Chili

2009-04-06T13:40:00.001-04:00

1 lb lean ground beef
1 lb ground turkey
1 lb sausage
1 large onion, diced
5 cloves garlic, pressed
1 bell pepper (green or red)
5 Tbsp chli powder
a pinch or two of cinnamon
3 tsp cumin
1 tsp paprika
1/2 palmful ground Chipotle Chile Pepper
1 large can Chili Hot beans
1 large can Chili Mild beans
1 can Great Northern Beans, not drained
1 can Black Beans, not drained
2 cans fire roasted tomatoes, not drained
1 large can crushed tomatoes
1 bottle beer

Brown all meats in a large stock pot over medium heat. Remove cooked meat to a dish and keep warm. In same pot, using a little of the fat rendered from the meats, saute onion, peppers and garlic until soft and translucent. Add browned meats and seasonings, stirring to coat. Pour in remaining ingredients, stir to combine. Simmer, stirring occasionally, until heated through. The longer it sits on the stove, the better it tastes!

Variation: Add diced zucchini or frozen corn to bump up veggie factor.

Sausage & Veggie Mac Skillet

2009-04-05T16:10:00.002-04:00

Adapted from Kraft Foods Hearty Sausage Skillet

1 lb. Turkey Smoked Sausage, sliced

1 can (14-1/2 oz.) diced Italian tomatoes, undrained

1 cup water

1 tsp. Pampered Chef Italian seasoning

1 pkg. (12 oz.) Shells & Cheese Dinner Made With 2% Milk Cheese

2 cups broccoli florets(or substitute frozen corn, peas or carrots)

Brown sausage in large skillet on medium-high heat 5 min.; drain.

Stir in tomatoes with their liquid, the water and Italian seasoning. Bring to boil. Add Shells. Reduce heat to medium-low; cover.

Simmer 7 min., stirring twice. Add broccoli; cook an additional 5 min. or until tender. Stir in Cheese Sauce until well blended.

Note: Can also use any other type of sausage, ground beef or turkey, or chicken thinly sliced.

Breakfast Egg & Meat Cups

2009-04-05T15:55:00.001-04:00

5-7 strips center cut bacon or turkey bacon, or 1/4 lb turkey sausage
1/2 red bell pepper, diced
1 small head broccoli, finely chopped
1/4 red onion, finely chopped
10 eggs, lightly beaten
dash of milk
pepper to taste
1/2 cup shredded cheese (cheddar and mozzarella or whatever you prefer)

Preheat oven to 350 degrees. Lightly spray 2 6-cup muffin tins (or silicone trays) with cooking spray.
In 10" saute' pan, brown meat. Remove to paper towels to cool slightly and drain.
In same pan, using a little of the reserved fat, saute' veggies until soft and onions are translucent.
Remove veggies to Small Batter Bowl, and stir in cooked meat. Divide mixture evenly among 12 muffin cups.
Beat eggs, adding a little bit of milk to lighten them up. Add pepper to tasted, can add salt if using turkey sausage (bacon will be salty enough). Pour eggs over filling, fill each cup 2/3 full. Top each cup with one tomato slice, if using. Sprinkle cheese over each cup.
Bake for 20-25 minutes or until eggs are set. Let rest 5 minutes before serving. If freezing, freeze individually on a cookie sheet, then put into a resealable bag to store.

Beef With Broccoli

2009-04-04T17:51:00.000-04:00

3/4 lb. boneless tender beef steak (may substitute chicken)
2 tbsp. cornstarch, divided
4 tbsp. soy sauce, divided
1 tsp. sugar
2 tsp. minced or grated fresh ginger root
1 clove garlic, minced
1 lb. fresh broccoli, trimmed
3 tbsp. light oil (vegetable or canola), divided
1/2 onion, 1/4 chunked 1/4 finely diced
3-4 medium carrots, cut diagonally into 1/8" slices

Cut beef across grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger and garlic. Stir in beef. Let stand 15 minutes.

Meanwhile, remove flowerets from broccoli; if large, cut in half lengthwise. Cut stalks crosswise into 1/8" slices. Combine remaining cornstarch and soy sauce with 1 cup water; set aside.

Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir fry 1 minute; remove. Heat remaining oil in same wok. Add broccoli, onion and carrot; stir fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir until sauce thickens. Serve immediately. Makes 4 servings.

Chocolate Bread Pudding

2009-04-01T20:44:00.000-04:00

Adapted from Paula Deen's recipe, I made this tonight and it was delish! I wanted to lighten it up just a little bit. I used Dove Dark Chocolate (83% cacao). Makes enough to serve 8-10 people.

Ingredients

1 (1-pound) loaf French or Italian bread, cubed
3 1/4 cups milk
1/2 cup coffee flavored liqueur
1 cup packed Splenda light brown sugar blend
1/4 cup cocoa powder
1 tablespoon vanilla extract
2 teaspoons almond extract
1 1/2 teaspoon Pampered Chef Korjinte cinnamon
6 eggs, lightly beaten
3-4 ounces dark chocolate, grated
Whipped cream (optional)

Directions

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish and place the bread in the dish. In Large Batter Bowl, whisk together the milk, cream, and liqueur. Combine the brown sugar and cocoa powder in Small Batter Bowl. Add the sugar mixture to the milk mixture and mix well. In the empty Small Batter Bowl, lightly beat eggs. Add the vanilla and almond extract, and cinnamon to the beaten eggs. Pour the egg mixture into the milk mixture and mix well.

Grate chocolate with Garlic Slicer directly over bread. Pour the custard mixture over the cubed bread in the pan. Let stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake for 1 hour or until set. Check pudding by inserting a knife through the middle and it should come out clean.

Serve warm, or refrigerate and serve chilled with whipped cream if desired.

Garlic Chicken Veggie Pizza

2009-04-01T16:22:00.000-04:00

2 cups cooked boneless skinless chicken breast
2 T butter or margarine
2 T EVOO
1/4 small red onion, finely diced
4-5 cloves garlic, pressed
1 t dried basil
2 t Pampered Chef Italian Seasoning
1 (10 oz) tube refrigerated pizza crust
2 roma tomatoes, diced or sliced (whatever you prefer)
1 broccoli crown, chopped
1/4 cup ricotta cheese
1/2 cup mozzarella
1/4 cup parmesan cheese

Preheat oven to 400 degrees (or according to package directions).
In a small saute pan, heat butter and EVOO. Saute garlic and onion until soft, stir in basil, then stir in chicken. Set aside.
Spread pizza dough out on Large Bar Pan. Spread seasoned chicken over crust. Dot ricotta and half the mozzarella over chicken. Sprinkle with 1 tsp. Italian Seasoning.
Top with tomatoes and broccoli. Sprinkle remaining mozzarella and parmesan cheese, then sprinkle the other 1 tsp Italian Seasoning over everything.
Bake for 15-20 minutes or until golden brown and bubbly.

Pork tenderloin in the DCB

2009-03-22T20:44:00.000-04:00

2 lbs pork tenderloin
6 slices bacon
1/4 c. lite soy sauce
1/4 c. sugar
1 Tbsp. brown sugar
1 tsp. onion powder (or 1/4 small onion shredded)
1 clove garlic, minced
fresh ground pepper

Trim silver skin off tenderloin pieces. Wrap bacon around tenderloins. Place them in the Deep Covered Baker. Mix remaining ingredients in a small bowl and pour the mixture over the tenderloins.

Cover and cook on High in the microwave 6-8 minutes, turn tenderloins over, and cook for an additional 4-6 minutes or until Quick Read Thermometer reads 150. Let rest for 10 minutes (temp will rise to 160). Thinly slice and serve.

Delicious, moist and good - a little on the salty side, but fine by me!

Day 5 on SBD 140lbs

2008-10-06T10:41:00.000-04:00

I'm going to try to list foods I've eaten every day so maybe at some point if this "diet" works, I can go back and see that I didn't really cut calories out, just cut sugars out. On the flip side, if it doesn't work, I can come back and see why.

Yesterday's Foods:
3 slices turkey bacon
1 whole egg, 2 egg whites
Leftover sauteed red peppers and zucchini

1 cup coffee with 1 pkt splenda and 1/4 cup 1/2% milk

1 pkt Crystal Light in 24oz water bottle

1 cup cooked spaghetti squash
Homemade spag sauce with ground beef and added zucchini

1 cheese stick

1 sugar free pudding cup

4 oz roasted chicken breast
1 cup roasted broccoli
1 ripe tomato cut up

1 espresso custard cup

1 sugar free pudding cup

I think that's it.

Overall mood for the day: okay, but really tired.

Sort of Clean

2008-10-06T10:40:00.000-04:00

But not by my hand - today, the kitchen is clean, the rest of the house is a disaster. The only reason the kitchen is clean is because R cleaned it last night after dinner.

Day 4

2008-10-05T11:08:00.000-04:00

Yesterday's foods:
2 turkey/cheese/vegetable cups

hmmm... don't remember mid-day!

1 cup spaghetti squash
1 cup sauce (meat, tomatoes, zucchini)
1 oz parmesan cheese

1 bell pepper with 1/4 cup hummus

Day 2 on SBD 144lbs

2008-10-02T10:47:00.000-04:00

This is tough. I have a house full of carbs and sugar. R and V both love 'em.

Breads, mac & cheese, chocolate, granola bars, rice... I could go on and on.

One of the first suggestions in the SBD book is to rid your house of all that stuff. That's so impractical, though, since R would have a COW if I all of a sudden took bread out of the house (he lives on pb&j).

So this "diet" is also a test of wills. Great.

Day 1 on SBD 145lbs

2008-10-01T10:42:00.000-04:00

According to my doctor (and every chart I've ever seen), I'm borderline overweight. I'm 5'3" and "normal" weight range is 110-140. I weigh 145 according to my scale, and 149 according to the doc's. Of course.

So he tries telling me all the tips/tricks to eating healthy, and mentions South Beach Diet. I stop him before he gets going too far. I know. Not only have I read the book, it's in my kitchen. you don't need to explain it to me. I could tell you the principles backward and forward. I could tell you it works for me, because I've tried it.

The problem, however, is more with the fact that I can't seem to stick with anything I start.

I've got a deadline now, though. We're going on vacation October 24. So I have three weeks to shed a few pounds.

Welcome

2008-08-18T08:25:00.000-04:00

I go in spurts on whether I think having my own blog (not associated with my daughter and her goings-on) is a good idea. I mean, really. Who wants to read what I have to say?

On the other hand, maybe sometimes some of my craziness will help someone feel just a little more sane.

So here goes nothing.