After a very healthy dinner Sat. night of roasted pork tenderloin, speckled butterbeans (southern thing) and oven-fried green tomatoes (another southern thing), made detour off the path to weight loss righteousness. It has become something of a tradition to have snacky food during the premiere of "24" and we did. In keeping with trying to use up what's in the pantry and freezer, this is what I came up with.
Ro-Tel Dip with 2% Velvetta
Now, I know Velvetta is not real food, and I only buy a loaf once a year, it must be a winter blues kind of thing.
Black-eye Pea Dip. This sounds disgusting, but really, is good, and fiber is good for you. Remember, beans are our friends. 2 peeled garlic cloves in the food processor. One drained can of black-eye peas (I also rinse them to remove some salt), 3 oz. of fat-free cream cheese and hit of hot sauce. Process till smooth and bake at 400 till bubbly.
Little Smokies in BBQ sauce. I used Beef. You can buy Turkey ones with less fat, but they compensate that with way extra salt. As a once a year treat, I'll take the fat. My blood pressure thanks me if not my heart.
Breaded shrimp from the freezer. A convenience product I had not tried before. Sea Cuisine frozen fish is handy to have on hand and is tolerable in terms of fat and salt. The shrimp were tasty but I won't buy them again - a little greasy.
Cut-up Italian pork sausage link from a local source - very tasty.
Chips and crackers of course. Now, I did get some fiber, and some dairy, but I didn't need breakfast, and wasn't hungry till 1:00 pm the next day. But, we'll get back on the highway to a much better way.
Monday, January 18, 2010
Friday, January 15, 2010
Still Working on That Healthy Stuff
Tax bills, dentist bills, furnace bill, Christmas bills and now whopper of a car bill have had me doing the freezer/pantry challenge with grocery store runs limited to fresh veggies and dairy products. But not to fear, we still eat well.
The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.
Eggnog Muffins
3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 for 20-25 or until done. Cool on wire racks.
Main-dish Spinach Salad
For each salad:
Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.
Pumpkin Soup
2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped
In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.
Spinach and Cheese Quiche
1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)
Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.
Basque Seafood Soup
1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)
Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.
The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.
Eggnog Muffins
3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans
In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.
Bake at 350 for 20-25 or until done. Cool on wire racks.
Main-dish Spinach Salad
For each salad:
Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.
Pumpkin Soup
2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped
In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.
Spinach and Cheese Quiche
1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)
Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.
Basque Seafood Soup
1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)
Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.
Monday, January 4, 2010
New Year's Repast
New Year's Eve Feast was:
Hot Artichoke Dip (not weight-watcher friendly, but I only make it once a year)
1 can (14oz) artichoke hearts
1 cup mayonnaise (can use low-fat or fat-free)
1 cup grated parmesan cheese
1/4 Dijon style mustard
1 Tablespoon lemon juice
hit of hot sauce
salt and pepper to taste
Drain artichokes, squeezing out as much water as possible. Place artichokes, mayonaisse, cheese, garlic and mustard into food processor with steel blade or blender. Process until chopped but not pureed. Add salt and lemon juice. Turn into shallow baking dish sprayed with cooking spray. Bake at 350 for 20 minutes or until browned on top. Serve with vegetables, chips and/or crackers.
Broiled Lamb Chops
Homemade Mac & Cheese
Boudin
New Year's Day
Blackeye Pea Soup, Cabbage and Cornbread
Hubby was in charge of supper. He recreated Rachael Ray's Holiday Feast in 60 minutes. Highly recommended. Recipes can be found at Food Network
Orange Balsamic Rock Cornish Game Hens
Braised Carrots and Fennel
Yukon Gold Potatoes: Jacques Pepin Style
Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette
Hot Artichoke Dip (not weight-watcher friendly, but I only make it once a year)
1 can (14oz) artichoke hearts
1 cup mayonnaise (can use low-fat or fat-free)
1 cup grated parmesan cheese
1/4 Dijon style mustard
1 Tablespoon lemon juice
hit of hot sauce
salt and pepper to taste
Drain artichokes, squeezing out as much water as possible. Place artichokes, mayonaisse, cheese, garlic and mustard into food processor with steel blade or blender. Process until chopped but not pureed. Add salt and lemon juice. Turn into shallow baking dish sprayed with cooking spray. Bake at 350 for 20 minutes or until browned on top. Serve with vegetables, chips and/or crackers.
Broiled Lamb Chops
Homemade Mac & Cheese
Boudin
New Year's Day
Blackeye Pea Soup, Cabbage and Cornbread
Hubby was in charge of supper. He recreated Rachael Ray's Holiday Feast in 60 minutes. Highly recommended. Recipes can be found at Food Network
Orange Balsamic Rock Cornish Game Hens
Braised Carrots and Fennel
Yukon Gold Potatoes: Jacques Pepin Style
Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette
We'll get healthy if it kills us
The Christmas turkey breast was tasty and yielded enough meat for a casserole and a soup. Recipes follow.
Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole
8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste
Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.
I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.
Last of the turkey soup
Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste
Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.
Tried this a few weeks ago, slipped under the food blog radar.
Thai Chicken Legs with Vegetables
1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans
Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.
Kushari (a variation of lentils and rice)
1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil
cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.
Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.
Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole
8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste
Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.
I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.
Last of the turkey soup
Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste
Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.
Tried this a few weeks ago, slipped under the food blog radar.
Thai Chicken Legs with Vegetables
1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans
Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.
Kushari (a variation of lentils and rice)
1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil
cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.
Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.
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