This marinade used to be on my blog, but somewhere along the way I guess it got deleted so I'm re-posting it. I'm not sure if soy sauce is technically "real food", but so many of my favorite recipes use it that I decided not to examine that too closely. I've used this with chicken breast, chicken thighs (boneless or bone-in), flank steak, and even shrimp. I have the best results when I pat my meat dry and allow it to come to room temperature before I grill it. Squeeze a lime wedge over it right after you pull it off the grill. Delicious every time!
1/4 cup lime juice
1/3 cup water
2 tbsp olive oil
4 cloves garlic, pressed
2 tsp low-sodium soy sauce
1 tsp salt
1 tsp chili powder
3/4 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper
Mix all ingredients together. Pour over chicken or steak in a bowl or ziploc bag. Refrigerate for at least 2 hours. Grill your meat and have at it!
May 16, 2012
May 12, 2012
Project Real Food: Week 2 Recap / Week 3 Meal Plan
I have a confession to make. I cheated. Sam has refused to be happy this week. Teething + Runny Nose + Tummy Problems + General Angst About Life = Stressed Out Mommy and Baby. Nothing worked. Let me repeat - NOTHING worked. So he whined and fussed and cried. All. Day. Long. For five days straight. By Wednesday night I had pulled all my hair out and decided to stow away on the next boat to Australia. So I had to go to Target and get ibuprofen for Sammy, and the candy aisle was directly between the pharmacy and the checkout counter. The people who designed my Target are jerks. I swear, those gummy bears jumped off the shelf and into my little handbasket. No really. They did.
Anyway, other than what shall henceforth be known as the Gummy Bear Incident, we had a good week. Like I said last week, Thursdays are a "cheat day", so I'm not counting the fast food lunch I had with my Papa. Since we started this I have lost five pounds, and I feel so much better without pumping my body full of caffeine, sugar, and additives.
I decided not to do a definite meal plan this week. We bought into a food co-op for our produce this week, and the pick up day was Saturday. I usually do my grocery shopping on Friday, and since I wouldn't know what produce I was getting it was hard to do a plan. Instead, I just bought a few staples and supplemented with anything I didn't get in my basket by making a quick trip to Sprouts on Saturday after the pick up. Here's the breakdown:
Produce $30 (The co-op was $15, and I supplemented with $15 for things I usually buy but didn't get in the co-op basket)
Grains/Bulk Items $25
Dairy $6
Meat $12
Total $73
The biggest frustration I have is trying to find nuts and grains at a decent price. I can get large bags of raw nuts at Costco for a great price per pound, but if I spend $15 on a bag of pecans it makes a huge dent in the weekly budget. I think next time I have some unexpected cash I'll make an investment at Costco, but until then I'll do the best I can at the Sprouts bulk bins. The co-op was a great choice for us! Yes, we spent $30 on produce (just like always) but we got almost double the food that we've been getting for the price. Great bargain!
Anyway, other than what shall henceforth be known as the Gummy Bear Incident, we had a good week. Like I said last week, Thursdays are a "cheat day", so I'm not counting the fast food lunch I had with my Papa. Since we started this I have lost five pounds, and I feel so much better without pumping my body full of caffeine, sugar, and additives.
I decided not to do a definite meal plan this week. We bought into a food co-op for our produce this week, and the pick up day was Saturday. I usually do my grocery shopping on Friday, and since I wouldn't know what produce I was getting it was hard to do a plan. Instead, I just bought a few staples and supplemented with anything I didn't get in my basket by making a quick trip to Sprouts on Saturday after the pick up. Here's the breakdown:
Produce $30 (The co-op was $15, and I supplemented with $15 for things I usually buy but didn't get in the co-op basket)
Grains/Bulk Items $25
Dairy $6
Meat $12
Total $73
The biggest frustration I have is trying to find nuts and grains at a decent price. I can get large bags of raw nuts at Costco for a great price per pound, but if I spend $15 on a bag of pecans it makes a huge dent in the weekly budget. I think next time I have some unexpected cash I'll make an investment at Costco, but until then I'll do the best I can at the Sprouts bulk bins. The co-op was a great choice for us! Yes, we spent $30 on produce (just like always) but we got almost double the food that we've been getting for the price. Great bargain!
Hearty Man-Pleasing Lasagna
Earlier this week my husband requested lasagna. I haven't made it in a long time because of the time required; plus, the calorie count is not exactly weight-loss friendly. Since he's been a good sport about Project Real Food I decided yesterday morning to pick up a few things at the grocery store and make a lasagna for dinner. He just finished his semester at school with two good grades, and I felt like he deserved a little something special. I figured I'd just sub whole wheat noodles for regular noodles and replace the pork sausage with chicken sausage. Everything else should work, right? Ahem...
I realized once I got to the store that my typical lasagna recipe was not going to work. Have you ever looked at the ingredient list for ricotta cheese? Ruh roh. So right there in the aisle at SuperTarget I put my thinking cap on and came up with this. I served it with homemade garlic popovers, a tossed green salad with balsamic vinaigrette, and finished it up with a dessert that I'll blog about later.
Anyway, this was a huge hit! Such a hit, in fact, that while we were at Costco today I noticed he was lost in thought and when I asked him what was going on he said, "I'm just thinking about having leftover lasagna for lunch...". Wife of the Year! Yesssssss!
No, it is not low fat. No, it is not simple and easy. It's a special occasion, lazy rainy day kind of recipe. And I think it's worth every calorie, fat gram, and dirty dish.
For the tomato sauce:
1 pound lean ground beef
1 pound Italian sausage (I used Isernio's chicken sausage)
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 cup red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can petite diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 tbsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/4 tsp red pepper flakes
handful chopped fresh parsley
salt and pepper to taste
For the béchamel
1/2 cup unsalted butter
1/2 cup white whole wheat flour
1 clove garlic, minced
4 cups whole milk
1 tsp salt
Dash of nutmeg, to taste
Freshly grated pepper, to taste
For assembling the lasagna
whole wheat lasagna noodles (mine were oven-ready)
freshly grated mozzarella cheese
freshly grated Parmesan cheese
Brown the meat, drain, set aside. Heat the olive oil in a pot over medium-high heat. Add the onion and cook until tender and golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the meat and the wine. Cook on medium high for a few minutes until the wine reduces a little bit. Add the tomatoes, tomato paste, basil, fennel seeds, Italian seasoning, and red pepper flakes. Bring to a simmer. Cook uncovered on low heat for 2-3 hours, stirring occasionally, until the sauce is thick and the flavors have melded. If the sauce gets too thick add a little chicken broth. About 15 minutes before assembling the lasagna stir in the parsley and adjust the seasonings if necessary.
In a small saucepan melt the butter over medium heat. Add the garlic and cook until it sizzles. Whisk in the flour and cook, whisking constantly, until the mixture thickens, 2-3 minutes. Slowly whisk in the milk. Add salt, pepper, and nutmeg. Simmer over low heat until the mixture is thick and bubbly, 8-10 minutes.
To assemble spread a thin layer of béchamel on the bottom of a 13x9 pan. Then layer as follows: pasta, tomato sauce, béchamel, mozzarella. Finish with pasta, tomato sauce, and béchamel.
Cover with foil and bake at 375°F for 45 minutes. Uncover, top with mozzarella and Parmesan, and bake uncovered for 15 minutes more until the cheese is melted, the sauce is bubbling, and the noodles are tender. Allow to rest for 10-15 minutes before serving.
I realized once I got to the store that my typical lasagna recipe was not going to work. Have you ever looked at the ingredient list for ricotta cheese? Ruh roh. So right there in the aisle at SuperTarget I put my thinking cap on and came up with this. I served it with homemade garlic popovers, a tossed green salad with balsamic vinaigrette, and finished it up with a dessert that I'll blog about later.
Anyway, this was a huge hit! Such a hit, in fact, that while we were at Costco today I noticed he was lost in thought and when I asked him what was going on he said, "I'm just thinking about having leftover lasagna for lunch...". Wife of the Year! Yesssssss!
No, it is not low fat. No, it is not simple and easy. It's a special occasion, lazy rainy day kind of recipe. And I think it's worth every calorie, fat gram, and dirty dish.
 |
| This is pre-baked. (ie. pre-cheese on top). I was so excited about eating this that I forgot to take a picture of the finished product. I was also distracted by the raging thunderstorm outside and the wimpy terrier that had taken root on my lap because of said storm. Oh well... |
1 pound lean ground beef
1 pound Italian sausage (I used Isernio's chicken sausage)
1 Tbsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
1 cup red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can petite diced tomatoes, undrained
1 (6 ounce) can tomato paste
1 tbsp dried basil
1/2 tsp fennel seeds
1 tsp Italian seasoning
1/4 tsp red pepper flakes
handful chopped fresh parsley
salt and pepper to taste
For the béchamel
1/2 cup unsalted butter
1/2 cup white whole wheat flour
1 clove garlic, minced
4 cups whole milk
1 tsp salt
Dash of nutmeg, to taste
Freshly grated pepper, to taste
For assembling the lasagna
whole wheat lasagna noodles (mine were oven-ready)
freshly grated mozzarella cheese
freshly grated Parmesan cheese
Brown the meat, drain, set aside. Heat the olive oil in a pot over medium-high heat. Add the onion and cook until tender and golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the meat and the wine. Cook on medium high for a few minutes until the wine reduces a little bit. Add the tomatoes, tomato paste, basil, fennel seeds, Italian seasoning, and red pepper flakes. Bring to a simmer. Cook uncovered on low heat for 2-3 hours, stirring occasionally, until the sauce is thick and the flavors have melded. If the sauce gets too thick add a little chicken broth. About 15 minutes before assembling the lasagna stir in the parsley and adjust the seasonings if necessary.
In a small saucepan melt the butter over medium heat. Add the garlic and cook until it sizzles. Whisk in the flour and cook, whisking constantly, until the mixture thickens, 2-3 minutes. Slowly whisk in the milk. Add salt, pepper, and nutmeg. Simmer over low heat until the mixture is thick and bubbly, 8-10 minutes.
To assemble spread a thin layer of béchamel on the bottom of a 13x9 pan. Then layer as follows: pasta, tomato sauce, béchamel, mozzarella. Finish with pasta, tomato sauce, and béchamel.
Cover with foil and bake at 375°F for 45 minutes. Uncover, top with mozzarella and Parmesan, and bake uncovered for 15 minutes more until the cheese is melted, the sauce is bubbling, and the noodles are tender. Allow to rest for 10-15 minutes before serving.
May 5, 2012
Lemon-Thyme Chicken with Garlic Rice Pilaf
One of my favorite blogs is Annie's Eats. Her food is delicious and simple, and her photography is beautiful. Last week I discovered two new recipes on her site and - lo' and behold - a new meal was inducted into the Dinner Hall of Fame. I made two tiny tweaks to these recipes. Here are my versions with links to the original below the titles. I served this with Oven Roasted Parmesan Green Beans. The memory is making me drool. Please forgive my badly lit photo, and make this soon!
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Lemon-Thyme Chicken
from Annie's Eats
4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground pepper
1 handful white whole-wheat flour
1½ tbsp. olive oil
2 cloves garlic, minced
2 tsp. fresh thyme leaves, minced
½ cup dry white wine
¾ cup low-sodium chicken broth
Juice of 1 lemon
1-2 tbsp. butter
Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken. (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.) Remove the chicken pieces to a plate, tent with foil, and set aside.
Add the garlic and thyme leaves to the pan and sauté just until fragrant, about 1 minute. (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes. Add the lemon juice to the pan. Add in the butter and whisk until completely melted. Season with salt and pepper to taste. Serve immediately, spooning the sauce over the chicken.
Garlic Rice Pilaf
from Annie's Eats adapted from What's Cooking in the Orange Kitchen
1 tbsp. butter
3 cloves garlic, minced or pressed
1 cup brown white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
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Lemon-Thyme Chicken
from Annie's Eats
4 boneless, skinless chicken breast cutlets
Kosher salt and freshly ground pepper
1 handful white whole-wheat flour
1½ tbsp. olive oil
2 cloves garlic, minced
2 tsp. fresh thyme leaves, minced
½ cup dry white wine
¾ cup low-sodium chicken broth
Juice of 1 lemon
1-2 tbsp. butter
Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken. (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.) Remove the chicken pieces to a plate, tent with foil, and set aside.
Add the garlic and thyme leaves to the pan and sauté just until fragrant, about 1 minute. (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes. Add the lemon juice to the pan. Add in the butter and whisk until completely melted. Season with salt and pepper to taste. Serve immediately, spooning the sauce over the chicken.
Garlic Rice Pilaf
from Annie's Eats adapted from What's Cooking in the Orange Kitchen
1 tbsp. butter
3 cloves garlic, minced or pressed
1 cup brown white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil. Pour the mixture into a covered casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
May 4, 2012
Project Real Food: Week 1 Recap / Week 2 Meal Plan
It's been a week! If you missed it, Aaron and I are eating only "real food" for the month of May. The rules are from the 100 Days of Real Food blog:
We are not able to afford to eat all organic produce or all organic meat, but I do the best I can to find locally grown produce and meat with no hormones or additives. We also do our best to purchase dairy products with no hormones. Starting in June we'll reassess and decide which processed foods we'll reintroduce, but it won't be many and they'll be in moderation.
We both made it through the week with minimal cheating. Monday afternoon we both had horrible headaches (it was a rotten day!), and so we decided to visit Sonic Happy Hour and get a medium Dr Pepper. Typically we would've ordered a large or a 44 ounce. Other than that, the only beverage we've put into our mouths this week is water. Thursdays are a hard day for me to follow the rules because I meet my family for lunch, and my grandpa always picks a "fast food" joint. This week's choice was Carl's Jr. Oy. I ate a garden side salad and a 3 piece chicken tenders. Not ideal, but after consulting their website I decided it was the best I could do. Since Thursdays are probably going to be a "cheat" day for me Aaron gets to cheat, too. He had pizza yesterday. It'll take awhile to get our pantry totally online with our goals. I'm not going to throw out food because it doesn't fit these rules, so a few ingredients this week were not ideal. We ate semi-sweet chocolate chips, regular pasta (sparingly in a soup), fat-free microwave popcorn, and bottled salad dressing.
Overall, I'm pleased with how the week went. My body is definitely craving sugar, but it's not terrible, and the caffeine headaches are minimal as long as I drink plenty of water. I'm sleeping better already, and I'm noticing that I feel full much faster and stay satisfied longer. Not a surprise considering how often we hear people say those things, but it really hits home when you experience it yourself. I also discovered a new recipe that knocked my socks off. I'll be making it again this week so I can tweak it just a little, take some pictures, and share it with you. AND I learned how to make corn tortillas. They are so easy and they tasted fantastic!!
This week I'll be looking for a yummy vinaigrette that my husband will eat. I'll also be trying several new things and, hopefully, will find time to blog about them. Aaron needed the computer every night this week for school, so I wasn't able to get much computer time. Here's the meal plan for Week 2:
Breakfast
Breakfast Tacos
Banana Nut Muffins
Vanilla Spice Oatmeal
Lunch
Mediterranean Tuna Lettuce Wraps
Turkey Sandwiches
Avgolemono
Dinner
Spaghetti Bolognese; Tossed Green Salad (tweaking this recipe)
Chicken Broccoli Rice Casserole
Creamy Tomato Basil Soup with Italian Sausage; Tossed Green Salad
Pesto Spaghetti with Grilled Shrimp and Mushrooms
Lemon-Thyme Chicken; Garlic Rice Pilaf; Parmesan Green Beans
Black Beans & Rice
Snacks
Homemade Granola Bars (Cherry Almond and Peanut Butter Chocolate Chip)
Plain Greek Yogurt with Berry Sauce
Popcorn (popped the old fashioned way!)
I put the groceries away and forgot to take a picture, but here's the grocery breakdown (rounded):
Ezekial Bread $4.00
Bulk Grains & Nuts $11.50
Canned Goods (Sprouts brand; no additives) $8.00
Whole Wheat Pasta $2.50
Meat $25.00
Produce $18.50
Dairy $5.50
Total: $75.00
That total is still higher than I want our weekly budget to be, but we got a ton of food for the price, and I think at least two of our meals will make enough to freeze and use later this month.
Have a great weekend!
PS...I don't know what in the world is going on with the weird spacing in this post!
- No refined grains such as white flour or white rice (items containing wheat must say WHOLE wheat…not just “wheat”)
- No refined sweeteners such as sugar, any form of corn syrup, cane juice, or the artificial stuff like Splenda
- Nothing out of a box, can, bag, bottle or package that has more than 5 ingredients listed on the label (And none of those five ingredients can be refined sugars or grains)
- No deep fried foods
- No “fast foods”
We are not able to afford to eat all organic produce or all organic meat, but I do the best I can to find locally grown produce and meat with no hormones or additives. We also do our best to purchase dairy products with no hormones. Starting in June we'll reassess and decide which processed foods we'll reintroduce, but it won't be many and they'll be in moderation.
We both made it through the week with minimal cheating. Monday afternoon we both had horrible headaches (it was a rotten day!), and so we decided to visit Sonic Happy Hour and get a medium Dr Pepper. Typically we would've ordered a large or a 44 ounce. Other than that, the only beverage we've put into our mouths this week is water. Thursdays are a hard day for me to follow the rules because I meet my family for lunch, and my grandpa always picks a "fast food" joint. This week's choice was Carl's Jr. Oy. I ate a garden side salad and a 3 piece chicken tenders. Not ideal, but after consulting their website I decided it was the best I could do. Since Thursdays are probably going to be a "cheat" day for me Aaron gets to cheat, too. He had pizza yesterday. It'll take awhile to get our pantry totally online with our goals. I'm not going to throw out food because it doesn't fit these rules, so a few ingredients this week were not ideal. We ate semi-sweet chocolate chips, regular pasta (sparingly in a soup), fat-free microwave popcorn, and bottled salad dressing.
Overall, I'm pleased with how the week went. My body is definitely craving sugar, but it's not terrible, and the caffeine headaches are minimal as long as I drink plenty of water. I'm sleeping better already, and I'm noticing that I feel full much faster and stay satisfied longer. Not a surprise considering how often we hear people say those things, but it really hits home when you experience it yourself. I also discovered a new recipe that knocked my socks off. I'll be making it again this week so I can tweak it just a little, take some pictures, and share it with you. AND I learned how to make corn tortillas. They are so easy and they tasted fantastic!!
This week I'll be looking for a yummy vinaigrette that my husband will eat. I'll also be trying several new things and, hopefully, will find time to blog about them. Aaron needed the computer every night this week for school, so I wasn't able to get much computer time. Here's the meal plan for Week 2:
Breakfast
Breakfast Tacos
Banana Nut Muffins
Vanilla Spice Oatmeal
Lunch
Mediterranean Tuna Lettuce Wraps
Turkey Sandwiches
Avgolemono
Dinner
Spaghetti Bolognese; Tossed Green Salad (tweaking this recipe)
Chicken Broccoli Rice Casserole
Creamy Tomato Basil Soup with Italian Sausage; Tossed Green Salad
Pesto Spaghetti with Grilled Shrimp and Mushrooms
Lemon-Thyme Chicken; Garlic Rice Pilaf; Parmesan Green Beans
Black Beans & Rice
Snacks
Homemade Granola Bars (Cherry Almond and Peanut Butter Chocolate Chip)
Plain Greek Yogurt with Berry Sauce
Popcorn (popped the old fashioned way!)
I put the groceries away and forgot to take a picture, but here's the grocery breakdown (rounded):
Ezekial Bread $4.00
Bulk Grains & Nuts $11.50
Canned Goods (Sprouts brand; no additives) $8.00
Whole Wheat Pasta $2.50
Meat $25.00
Produce $18.50
Dairy $5.50
Total: $75.00
That total is still higher than I want our weekly budget to be, but we got a ton of food for the price, and I think at least two of our meals will make enough to freeze and use later this month.
Have a great weekend!
PS...I don't know what in the world is going on with the weird spacing in this post!
April 28, 2012
Mediterranean Tuna Lettuce Wraps
One thing I am going to have to work out while on Project Real Food is tortillas. I love hot tortillas with butter, salsa, and cheese. I love wraps. I love breakfast tacos and burritos. I love tortillas. When we started thinking about making these changes to our diet I thought, "No problem! We'll just eat whole wheat tortillas and corn tortillas." Ummmm...problem. I started trying to find a brand of tortillas that doesn't have sugar, enriched flour, or a list of ingredients I can't pronounce. I looked at Sprouts, Kroger, and Target (the three stores within a reasonable distance from my house). There was nothing - not one option. Sprouts has some sprouted grain tortillas that might be a possibility, but they cost $4 per package and that's just not feasible for us. I've decided to learn to make my own corn and whole wheat tortillas, but it's going to take some practice. In the meantime, I'm trying to get used to the idea of lettuce wraps. I'm resistant. My brain doesn't want to acknowledge this new form of sandwich delivery. But this afternoon I made myself do it, and I was pleasantly surprised at how good these were. The Man-Verdict is still out, but as far as I'm concerned these can be a regular addition to our lunch rotation.
Ingredients
2 (6 ounce) cans chunk white tuna in water, drained well
(press most of the water out for best results)
1/4 cup chopped fresh parsley
1/4 cup chopped calamata olives
2 Tbsp olive oil
1 Tbsp fresh-squeezed lemon juice
1/2 Tsp lemon zest
Salt and freshly ground pepper, to taste
4 romaine lettuce leaves
Directions
Mix the tuna, parsley, olives, oil, lemon juice, lemon zest, salt and pepper together in a medium bowl. Serve in lettuce leaves.
I topped ours with a little sprinkling of feta cheese.
Makes 2 servings
Adapted from Ellie Krieger (So Easy)
April 27, 2012
Project Real Food: Week 1 Grocery Trip
Well. That was not the best trip to the grocery store. Looking back on it I guess it wasn't all that terrible, but when I left the store I was determined to never set foot in a grocery store again unless I was either alone or had a small army of reinforcements. The need to read the label on every product that goes in the cart makes for a long trip. Add in a teething baby, a tired mommy, and a crowded store and you have a recipe for disaster. We survived the deli counter and the dairy case, but the produce section proved too difficult. Sam - who usually sits calmly in the cart and flirts with other customers - was grabbing at everything and screaming in an octave known to shatter glass. I was trying to hurry which meant I wasn't able to think clearly. I pacified Sam with a handful of Apple Cinnamon Puffs. By the time we got to the bulk section all I needed was peanuts, rolled oats, pecans, and pine nuts. They were all on the same aisle. Ready-Set-Go! Except I was trying to do it all one-handed since one hand was occupied by Puffs. Then a really snotty customer pushed me out of the way to get to the almonds and mumbled something about whiny babies and incompetent mothers, and I figured I should haul it out of the store before I force fed her a handful of Puffs.
I made it to the checkout counter and started to unload my basket. There was one person in front of me, and she only had five items. Then someone tapped my shoulder. Does your favorite grocery store have one checker that you just can't stand? Mine does. I avoid the woman like my soul depends on it. She is slow, she is chatty to the point of being intrusive, and she examines every item before she scans it. And she was tapping me on the shoulder. She said, "I can take care of you over here". It so happens that "over here" was five aisles over. I told her that I was fine, but she insisted and actually put items back in my cart, pulled it out of my hands, and took it to her register. In other words, she took my cart with my crying child in it and walked away from me. I considered force feeding her some Puffs. Or my fist. But I kept my cool. I followed her and started re-unloading my groceries. By the time I got my entire basket unloaded she had not scanned one thing. As a matter of fact she was on the phone. I don't know why. I was trying to prevent Sam's head from exploding. She finally started scanning my groceries and she did her typical "examine and pontificate" routine. "Is this a yellow bell pepper or an orange bell pepper? Oh, it's yellow? I think this is more gold than yellow, though. They should call it gold. Do the gold ones and the orange ones taste different from the red ones?". And if she wasn't jabbering pointlessly to me she was talking to the girl who was bagging my groceries about how sick she had been on Tuesday and who the manager got to fill her shift when she called in sick and how that person was completely unacceptable because they don't take time to connect with the customers. (!!!!!!!) Remember the crying baby? Yeah. They seemed oblivious. The girl bagging my groceries did a terrible job. She put heavy stuff on top of squishable stuff. She didn't put the plastic "base" on the bottom of my reusable grocery bags; she just left it on the side so the bag was off balance. She loaded one bag so full I could hardly lift it and barely filled the other two. And she gave me attitude when I requested that she leave my chicken in the plastic bag I had put it in to prevent it from leaking everywhere.
Nevertheless, everyone remained unscathed. The store was not a fireball of death and destruction when I left. And the moment the sunlight hit him Sam calmed down and started babbling happily. We got home, I put him down for a nap, and collapsed in the recliner to look over my grocery receipts and type up this post. And here's what it looked like:
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Gallon Whole Milk $2.24 (Not organic, but it is hormone-free and much cheaper than the $3.59/half gallon for organic)
Mini Sweet Peppers (Costco pack) $3.99
Baby Bella Mushrooms (Costco pack) $3.99
Bulk Items (peanuts, pecans, pine nuts) $10.93
Rolled Oats (1 pound) $0.81
Heavy Cream $0.50 (No that's not a typo! It was on clearance because of the sell-by date. Score!)
Bacon (1 pound) $4.64
Chicken (whole fryer) $4.90
Carrots (1 pound) $0.69
Strawberries (1 pound) $2.00
Baby red potatoes (2.25 pounds) $4.14
Broccoli (1.25 pound) $1.25
Cilantro $0.34
Corn on the Cob $0.40
Parsley $0.49
Pineapple $1.50
Bell Peppers (7 assorted colors) $5.40
Lettuce $1.76
Green Onions $0.49
Jalapenos (3) $0.34
Bananas (3.75 pounds) $2.03
Mangos (2) $0.67
Beans $3.73
Water Chestnuts $1.07
Tuna $4.88
Pasta $2.94
Mozzarella cheese-sticks $4.18
Pinot Grigio $9.99
Total Groceries $83.31
That's over-budget for us, but there are several items here that will last for two weeks or more so it should all even out. This was definitely an expensive week because our fridge was running on empty! Thankfully I had plenty of meat in my freezer which kept the price down.
Here's what I learned today:
I made it to the checkout counter and started to unload my basket. There was one person in front of me, and she only had five items. Then someone tapped my shoulder. Does your favorite grocery store have one checker that you just can't stand? Mine does. I avoid the woman like my soul depends on it. She is slow, she is chatty to the point of being intrusive, and she examines every item before she scans it. And she was tapping me on the shoulder. She said, "I can take care of you over here". It so happens that "over here" was five aisles over. I told her that I was fine, but she insisted and actually put items back in my cart, pulled it out of my hands, and took it to her register. In other words, she took my cart with my crying child in it and walked away from me. I considered force feeding her some Puffs. Or my fist. But I kept my cool. I followed her and started re-unloading my groceries. By the time I got my entire basket unloaded she had not scanned one thing. As a matter of fact she was on the phone. I don't know why. I was trying to prevent Sam's head from exploding. She finally started scanning my groceries and she did her typical "examine and pontificate" routine. "Is this a yellow bell pepper or an orange bell pepper? Oh, it's yellow? I think this is more gold than yellow, though. They should call it gold. Do the gold ones and the orange ones taste different from the red ones?". And if she wasn't jabbering pointlessly to me she was talking to the girl who was bagging my groceries about how sick she had been on Tuesday and who the manager got to fill her shift when she called in sick and how that person was completely unacceptable because they don't take time to connect with the customers. (!!!!!!!) Remember the crying baby? Yeah. They seemed oblivious. The girl bagging my groceries did a terrible job. She put heavy stuff on top of squishable stuff. She didn't put the plastic "base" on the bottom of my reusable grocery bags; she just left it on the side so the bag was off balance. She loaded one bag so full I could hardly lift it and barely filled the other two. And she gave me attitude when I requested that she leave my chicken in the plastic bag I had put it in to prevent it from leaking everywhere.
Nevertheless, everyone remained unscathed. The store was not a fireball of death and destruction when I left. And the moment the sunlight hit him Sam calmed down and started babbling happily. We got home, I put him down for a nap, and collapsed in the recliner to look over my grocery receipts and type up this post. And here's what it looked like:
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Gallon Whole Milk $2.24 (Not organic, but it is hormone-free and much cheaper than the $3.59/half gallon for organic)
Mini Sweet Peppers (Costco pack) $3.99
Baby Bella Mushrooms (Costco pack) $3.99
Bulk Items (peanuts, pecans, pine nuts) $10.93
Rolled Oats (1 pound) $0.81
Heavy Cream $0.50 (No that's not a typo! It was on clearance because of the sell-by date. Score!)
Bacon (1 pound) $4.64
Chicken (whole fryer) $4.90
Carrots (1 pound) $0.69
Strawberries (1 pound) $2.00
Baby red potatoes (2.25 pounds) $4.14
Broccoli (1.25 pound) $1.25
Cilantro $0.34
Corn on the Cob $0.40
Parsley $0.49
Pineapple $1.50
Bell Peppers (7 assorted colors) $5.40
Lettuce $1.76
Green Onions $0.49
Jalapenos (3) $0.34
Bananas (3.75 pounds) $2.03
Mangos (2) $0.67
Beans $3.73
Water Chestnuts $1.07
Tuna $4.88
Pasta $2.94
Mozzarella cheese-sticks $4.18
Pinot Grigio $9.99
Total Groceries $83.31
That's over-budget for us, but there are several items here that will last for two weeks or more so it should all even out. This was definitely an expensive week because our fridge was running on empty! Thankfully I had plenty of meat in my freezer which kept the price down.
Here's what I learned today:
- There is no such thing as bacon that does not have added sugar. I checked every package at Target and Sprouts. I bought the Sprouts store-brand because it was the most reasonably priced and sugar was one of the last two ingredients listed. No preservatives or additives.
- Barilla Whole Grain pasta is not, in fact, 100% whole grain. Oy! To get pasta that is truly 100% whole grain it was going to cost nearly three times as much. I went ahead and got the Barilla. Next week I will plan on less pasta.
- Lunchmeat is nasty. Even Sprouts "off the bone" lunchmeat has sugar and tons of other additives. I decided to spend my money on a whole chicken which I'll cook in the crockpot for sandwiches. Then I'll use the carcass for making broth. (I love that I just used the word carcass!)
- I am going to try getting involved with the Bountiful Baskets co-op that several of my friends use. I'm nervous about the "lotto" approach of not knowing for certain what I'm getting, but I think it's worth the $15 to check it out.
I'm excited to cook dinner tonight and see how it turns out with whole-grain (sort of) pasta. We're having Pasta with Roasted Pepper Sauce and grilled Italian sausage. I think it's a perfect night to sit on the patio after Sammy is asleep!
Project Real Food: Week 1 Meal Plan
Today starts our first week of Project Real Food. Ironically I'm starting it with the Last Dr Pepper. We had one more in the fridge, and it needed to be taken care of. The mood is solemn. Let's have a moment of silence.
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Okay. Moving on.
I spent quite a bit of time trying to figure out how to handle our meal plan. We already do really well where dinner is concerned, but breakfast and lunch are usually a grab-on-the-run kind of event. I decided to plan two or three meals that would yield leftovers and we'd use those for breakfast and lunch all week. Dinners will be handled like usual which means I'll cook every night except two: Sunday (dinner at church) and Thursday (leftover night).
Here's what we have on the meal plan this week:
Breakfast
Pecan-Maple Breakfast Cookies (doubles as a snack)
Breakfast Tacos
Whole Wheat Biscuits
Breakfast Casserole Bites
Lunch
Honey Mustard Turkey Sandwich
Mediterranean Tuna Lettuce Wraps
Dinner
Pasta with Roasted Red Pepper Sauce and Grilled Italian Sausage, Tossed Green Salad
Slow Cooker Puerto-Rican Pork, Black Beans, Roasted Corn with Cilantro Butter
Grilled Asian Chicken, Peanut Butter Noodles, Veggie Stir-Fry
Lemon-Thyme Chicken, Rosemary Red Potatoes, Tossed Green Salad
Slow Cooker Refried Beans, Fajita Veggies, Cilantro-Lime Rice
Snacks
Chocolate Peanut Butter Granola Bars
Fruits/Veggies/Cheese
Nothing in this list includes any added sugars, preservatives, or refined grains. I thought I would struggle to find meals, but I really didn't. Granted, we haven't actually tasted everything yet, but there wasn't one thing on this list that made Aaron turn up his nose. I also haven't gone to the grocery store and double-checked all the labels. I'll post tonight about my trip to the grocery store today. Sam is cutting two top teeth, and Mommy didn't get much sleep last night, so I'm hoping this doesn't end in disaster...
Click here for the grocery store details.
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Okay. Moving on.
I spent quite a bit of time trying to figure out how to handle our meal plan. We already do really well where dinner is concerned, but breakfast and lunch are usually a grab-on-the-run kind of event. I decided to plan two or three meals that would yield leftovers and we'd use those for breakfast and lunch all week. Dinners will be handled like usual which means I'll cook every night except two: Sunday (dinner at church) and Thursday (leftover night).
Here's what we have on the meal plan this week:
Breakfast
Pecan-Maple Breakfast Cookies (doubles as a snack)
Breakfast Tacos
Whole Wheat Biscuits
Breakfast Casserole Bites
Lunch
Honey Mustard Turkey Sandwich
Mediterranean Tuna Lettuce Wraps
Dinner
Pasta with Roasted Red Pepper Sauce and Grilled Italian Sausage, Tossed Green Salad
Slow Cooker Puerto-Rican Pork, Black Beans, Roasted Corn with Cilantro Butter
Grilled Asian Chicken, Peanut Butter Noodles, Veggie Stir-Fry
Lemon-Thyme Chicken, Rosemary Red Potatoes, Tossed Green Salad
Slow Cooker Refried Beans, Fajita Veggies, Cilantro-Lime Rice
Snacks
Chocolate Peanut Butter Granola Bars
Fruits/Veggies/Cheese
Nothing in this list includes any added sugars, preservatives, or refined grains. I thought I would struggle to find meals, but I really didn't. Granted, we haven't actually tasted everything yet, but there wasn't one thing on this list that made Aaron turn up his nose. I also haven't gone to the grocery store and double-checked all the labels. I'll post tonight about my trip to the grocery store today. Sam is cutting two top teeth, and Mommy didn't get much sleep last night, so I'm hoping this doesn't end in disaster...
Click here for the grocery store details.
April 23, 2012
Keepin' It Real
I've been having an internal argument. I can argue with myself better than I can argue with anyone else, and trust me, this girl can argue with the best of them. I have been dealing with this nagging feeling that I need to switch my family to what has become known as "real food". (This is a very popular trend right now, so you probably know what I'm talking about, but if you don't you should check out 100 Days of Real Food. It's the closest thing to a "one-stop" shop on the topic that I've found.) Anyway, I've been on Weight Watchers since early January, and I've lost 12 pounds and then I plateaued. I'm sure there are things I could do better (like...ahem...not devote all my weekly extra points to the consumption of Dr Peppers), but the more I read the more I become convinced that Weight Watchers is not the best plan for me. Let me be clear, I am not condemning Weight Watchers. I just think it's not addressing the issue behind my weight problem.
Weight Watchers is very focused on fat-free, sugar-free foods. They also advertise and design their program so that you can make room for the "foods you enjoy" and still lose weight. This works for some people. It used to work for me. It doesn't anymore, and there are two reasons why.
There is always a new diet plan or nutrition theory out there. And with each new "discovery" there is a flood of new products on the shelves that have been engineered to fit that trend. When did we forget that our food was engineered for us by the Master? I don't care if you believe in God, Buddha, Allah, or the Flying Spaghetti Monster you have to have some theory about how we got here and how we've stayed alive for thousands of years without the American food industry providing us all with "miracle" foods. I choose to believe that I was created by God Almighty, and I believe He created my body to work in conjunction with the foods He provided. I heard someone say last week that if "walks, swims, flies, or grows it's food; if it doesn't, it's not". Makes sense to me. And this is an approach that has stood the test of time. Imagine that.
Starting with this week's grocery store trip the Turners will be moving toward a Real Food diet. We are on a tight budget, so there will be some things we can't do (like buying only locally raised meats or all organic produce). There are certain ingredients that we'll continue to use until we have exhausted our current supply; when it's time to replace them we'll choose better alternatives. The 100 Days of Real Food blog has a "budget plan" for $125 per week. I don't have anywhere near that much. I'm not sure how that's going to work. My plan is to blog each week's meal plan and grocery store list/cost. I will also most likely be making a long trip once a week to get to stores that we don't have in my little city. The nearest Great Harvest Bread Company is 30 miles away, and until I can perfect the art of making my own bread I'll be making a trip up there once a week.
I am nervous about giving up sugar. I know that for the first 24-48 hours my body is going to be yelling for a Dr Pepper, and I'm going to have to push through it. I know that the craving for bad carbs is going to hit hard. I am not looking forward to the headaches and the struggle for willpower. I am not looking forward to the raised eyebrows when I try to explain this to people who won't understand. I am not looking forward to finding hot dog wrappers and empty soda bottles in my husband's truck (we all know he's going to cheat!).
There are a few things I AM looking forward to, though. Not having to count points and stress out when I can't figure out the best menu option. Full-fat ooey gooey melty cheese. Butter (in moderation, of course). No more caffeine headaches. Making the best choices I can make for my family.
What are your favorite resources for "Real Food"? Do you participate in a co-op? Do you have a favorite health food store? Anybody have suggestions for simple grab-n-go breakfasts and lunches that will satisfy the hunger of a working man with a seemingly endless appetite? What about ideas for baby finger foods for a kiddo who hasn't quite mastered the art of picking up squishy fruits and veggies?
Grocery shopping day is Wednesday. Stay tuned to see how it goes!
Weight Watchers is very focused on fat-free, sugar-free foods. They also advertise and design their program so that you can make room for the "foods you enjoy" and still lose weight. This works for some people. It used to work for me. It doesn't anymore, and there are two reasons why.
- I manipulate the situation and justify eating junk by using my weekly extra points or cutting corners during the day. This means that, although I am no longer using several fattening ingredients when I cook dinner, my consumption of sugar has not decreased enough to make a difference in my body chemistry. And sugar is a bad, bad dude.
- I have become a label-reader. I am seeing the additives and chemicals that the food industry is putting in fat-free and sugar-free foods, and I am convinced that those additives and chemicals are killing us.
There is always a new diet plan or nutrition theory out there. And with each new "discovery" there is a flood of new products on the shelves that have been engineered to fit that trend. When did we forget that our food was engineered for us by the Master? I don't care if you believe in God, Buddha, Allah, or the Flying Spaghetti Monster you have to have some theory about how we got here and how we've stayed alive for thousands of years without the American food industry providing us all with "miracle" foods. I choose to believe that I was created by God Almighty, and I believe He created my body to work in conjunction with the foods He provided. I heard someone say last week that if "walks, swims, flies, or grows it's food; if it doesn't, it's not". Makes sense to me. And this is an approach that has stood the test of time. Imagine that.
Starting with this week's grocery store trip the Turners will be moving toward a Real Food diet. We are on a tight budget, so there will be some things we can't do (like buying only locally raised meats or all organic produce). There are certain ingredients that we'll continue to use until we have exhausted our current supply; when it's time to replace them we'll choose better alternatives. The 100 Days of Real Food blog has a "budget plan" for $125 per week. I don't have anywhere near that much. I'm not sure how that's going to work. My plan is to blog each week's meal plan and grocery store list/cost. I will also most likely be making a long trip once a week to get to stores that we don't have in my little city. The nearest Great Harvest Bread Company is 30 miles away, and until I can perfect the art of making my own bread I'll be making a trip up there once a week.
I am nervous about giving up sugar. I know that for the first 24-48 hours my body is going to be yelling for a Dr Pepper, and I'm going to have to push through it. I know that the craving for bad carbs is going to hit hard. I am not looking forward to the headaches and the struggle for willpower. I am not looking forward to the raised eyebrows when I try to explain this to people who won't understand. I am not looking forward to finding hot dog wrappers and empty soda bottles in my husband's truck (we all know he's going to cheat!).
There are a few things I AM looking forward to, though. Not having to count points and stress out when I can't figure out the best menu option. Full-fat ooey gooey melty cheese. Butter (in moderation, of course). No more caffeine headaches. Making the best choices I can make for my family.
What are your favorite resources for "Real Food"? Do you participate in a co-op? Do you have a favorite health food store? Anybody have suggestions for simple grab-n-go breakfasts and lunches that will satisfy the hunger of a working man with a seemingly endless appetite? What about ideas for baby finger foods for a kiddo who hasn't quite mastered the art of picking up squishy fruits and veggies?
Grocery shopping day is Wednesday. Stay tuned to see how it goes!
April 11, 2012
Crock-Pot BBQ Chicken (7 P+)
My day started at 7:30 with a phone call from my husband telling me I had left my wallet in his truck. He found it when he was on his way to work and was far enough away that I couldn't just load up and go pick it up. Which meant no trip to the grocery store until he got home. Which meant I lost the necessary prep time for the recipe I had planned. Which meant I needed to come up with something quick based off what was in my freezer and pantry. Remember the above comment about needing a trip to the grocery store? I didn't have many options.
I was also dealing with the Great Diaper Blow-out of 2012. I thought I survived the worst after the blow-out from last week. I was wrong. Very very wrong. My brain was scattered.
Then I remembered my recipe for BBQ Beef, and I wondered about trying it with chicken breast. And then I smacked my palm on my forehead for not thinking of this sooner. And then I threw everything in the crock-pot, turned it on low heat, congratulated myself on my brilliance, and walked away.
Without plugging it in.
Yes, I did.
Luckily, I noticed it before long so dinner was ready on schedule, and it tasted like sweet, smoky BBQ sauce and success. Serve this with some fresh corn on the cob and a tossed green salad.
Ingredients
1 pound boneless, skinless chicken breast
1 1/2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
2 Tbsp dijon mustard
2 Tbsp Worcestershire sauce
1 Tsp liquid smoke flavoring
1 Tsp Franks Red Hot or Tabasco
1/2 Tsp kosher salt
1/4 Tsp freshly ground black pepper
1/4 Tsp garlic powder
Directions:
Mix up the sauce. Add the chicken to the crockpot (frozen or thawed; either way works). Pour the sauce over the top and cover. Cook on low for 5-6 hours. Shred the chicken and serve.
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1 pound of chicken made four servings
7 Points+ per serving
I was also dealing with the Great Diaper Blow-out of 2012. I thought I survived the worst after the blow-out from last week. I was wrong. Very very wrong. My brain was scattered.
Then I remembered my recipe for BBQ Beef, and I wondered about trying it with chicken breast. And then I smacked my palm on my forehead for not thinking of this sooner. And then I threw everything in the crock-pot, turned it on low heat, congratulated myself on my brilliance, and walked away.
Without plugging it in.
Yes, I did.
Luckily, I noticed it before long so dinner was ready on schedule, and it tasted like sweet, smoky BBQ sauce and success. Serve this with some fresh corn on the cob and a tossed green salad.
Ingredients
1 pound boneless, skinless chicken breast
1 1/2 cups ketchup
1/4 cup packed light brown sugar
1/4 cup red wine vinegar
2 Tbsp dijon mustard
2 Tbsp Worcestershire sauce
1 Tsp liquid smoke flavoring
1 Tsp Franks Red Hot or Tabasco
1/2 Tsp kosher salt
1/4 Tsp freshly ground black pepper
1/4 Tsp garlic powder
Directions:
Mix up the sauce. Add the chicken to the crockpot (frozen or thawed; either way works). Pour the sauce over the top and cover. Cook on low for 5-6 hours. Shred the chicken and serve.
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1 pound of chicken made four servings
7 Points+ per serving
April 8, 2012
Chicken Saltimbocca (8 P+)
Tonight was supposed to be a simple easy crock-pot dinner, but events conspired against me. Mainly the fact that I ran out of a main ingredient and all the stores were closed since it's Easter. So I bumped tomorrow's dinner up to tonight. I really wanted to order a pizza. But then I realized I could spend 12 WW points on a plate full of cheese-smothered chicken, steamed broccoli, and garlic mashed potatoes. Or I could spend it on two small pieces of sausage pizza. Plus, Aaron said he'd help me clean the kitchen. He speaks my language. Here's the recipe...
Ingredients:
1 pound boneless, skinless chicken breasts (typically two breast halves)
Salt and pepper to taste
1 Tbsp olive oil
1 Tsp butter
1/2 cup onion, finely chopped
2/3 cup Marsala wine
1 Tbsp fresh sage, finely chopped (or 1 tsp dried ground sage)
4 thin slices reduced-fat provolone cheese
4 thin slices prosciutto
Directions:
Put the chicken breast in a large ziploc bag and pound it until thin but not torn, about 1/4 inch thick. Cut each breast in half so you have four thin cutlets. Season with salt and pepper and set aside.
Heat a non-stick skillet over medium-high heat. Once the skillet is hot add the oil and butter. Once the butter melts add the chicken and cook until browned on both sides, about 2 minutes per side. Transfer the chicken to a plate and keep warm.
Add the onion and cook, stirring occasionally, until golden, about 7 minutes. Add the Marsala wine and deglaze the pan, scraping up any browned bits. Cook for 1-2 minutes until slightly reduced. Stir in the sage.
Add the chicken and turn to coat with the sauce. Top each piece of chicken with a slice of prosciutto and a slice of provolone. Cover the skillet and cook over low heat until the chicken is cooked through and the cheese is melted, about 5 minutes.
Serve immediately with a little sauce drizzled over the top of the chicken.
And do me a favor please? Make sure you take a picture in bad light after you get distracted by the baseball game so the chicken has cooled and the cheese looks fake and reflective. Okay? Thanks!
Makes 4 servings
8 Points+ per serving
April 1, 2012
Recipe Round-Up (March 2012)
March was a loss. And I don't mean the weight kind. My weight is exactly the same this month as it was last month. I had a week of celebration where I hit a milestone, but I gained two pounds the next week and have been toying with the same 0.6 pounds for the last two weeks. There are plenty of factors that contributed to the problem, not the least of which is a lack of planning and self-control on my part. I talked to Aaron this morning and we have agreed to make April a "do or die month". Either we crack down and do this right, or we don't spend the money to continue my Weight Watchers subscription. I'm voting for the "do" rather than the "die". Who's with me?
Despite the lack of self-control and haphazard meal planning I did manage to find a few new recipes that we really enjoyed.
Happy Spring!
Despite the lack of self-control and haphazard meal planning I did manage to find a few new recipes that we really enjoyed.
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| General Tso's Chicken by Rebecca (from Tasty Kitchen) This really tasted like take-out from our local Chinese joint, and I'm sure it was less points. It's 8 Points+ per serving (without rice), and both my husband and I loved it. As a matter of fact, he's STILL talking about it two days later. Word to the wise, trust the recipe. I love spicy food, and I just couldn't see how 1 teaspoon of chili-garlic sauce could possibly be enough. Particularly when combined with the 3 tablespoons of raw sugar. I like things hot. Really hot. So I tripled it. Um. Don't do that. The End. |
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| Man Pleasing Chicken by Witty In The City The title of this recipe does not lie. Aaron lurved it. And it's only 6 Points+ per serving. Here are my recommendations: 1) Use real maple syrup. The good stuff. Aunt Jemima is a nice old lady, but this ain't the place for her. 2) Cut the sauce in half. You don't need the chicken to swim in it. 3) Use fresh rosemary. Use fresh rosemary. Use fresh rosemary. 4) Coat your pan with foil. The sauce will burn onto the side of your pan and become a previously undiscovered substance that is scientifically impossible to remove from bakeware. |
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| Chicken Rollatini with Prosciutto and Cheese by Skinny Taste 4 Points+ per serving. I didn't change a thing. They were perfect. I ate one with oven-roasted asparagus and sauteed mushrooms, and I was full to the brim. |
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| Crockpot Italian Turkey Meatballs by Skinny Taste These are still on my "iffy" list. I will make them again, but I will make sure that I'm more careful about densely packed they are. The flavor was wonderful, and they sure were easy, but they were a little bit dense and dry. I'm sure it was user-error, and these will be back on our meal plan for Slow-Cooker Night very soon. A dollop of ricotta on the side was a nice touch. 5 Points+ per serving. |
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| Cilantro Lime Tilapia Tacos by Skinny Taste I don't like fresh tomatoes, so I used a can of petite diced tomatoes. I forgot to drain them. My fish thought they never left the sea. Oops. Other than my stupid mistake these were fantastic. I left out the avocado because I don't like it and instead gave the tacos a sprinkling of feta cheese and a drizzle of hot pepper sauce. They tasted quite a bit like the fish tacos from Fuzzy's. Hubby was happy. 8 Points+ for two tacos. |
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| Good Ol' Basic Mexican Rice by Pioneer Woman What?!?! A recipe by PW is Weight Watchers friendly? It's true. Okay, 6 Points+ per serving is a little high for a side dish, but this is the best recipe for Mexican Rice I've found, and when paired when a low point main dish it all evens out. Or splurge a little and pair it with Skinny Taste's Cilantro Lime Tilapia Tacos. It's worth it. |
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| Skinny Garlic Mashed Potatoes by Skinny Taste These were amazing. I pan-roasted the garlic and pressed it instead of boiling it with the potatoes. These plus some green beans were the perfect compliment to Man-Pleasing Chicken. 4 Points+ per serving. |
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| Cinnamon French Toast Bake by Oh My Sugar High! (and Pillsbury) And the Sinful Recipe of the Month Award goes to...Cinnamon French Toast Bake. Oh my word. Oh my word. Oh. My. Word. My husband devoured this like it was his last meal. I slowly ate my little square, and I was surprisingly full. Thank goodness I was because it works out to 11 Points+ per serving. And it's worth every single one. |
Happy Spring!
March 20, 2012
Green Chile Chicken Soup with Lime (5 P+)
I'm working on using my slow-cooker more often. As a general rule, I'm not a huge fan of the slow-cooker. I usually end up with mushy meat or bland flavors. I like things fresh and bold. BUT...I also like my sanity. And since there is something about the dinner hour that seems to turn babies everywhere into hobgoblins I've been trying to make use of the slow-cooker so my hands are free during that infamous time.
This soup takes some prep work to make it happen, but I think it's worth it. Most of the prep (cooking rice, roasting garlic) can be done the night before if you're pressed for time in the morning. Some of it can be skipped entirely (sauteeing the onion) if you're not like me and don't have texture issues when it comes to food. It is also easily adaptable for the stovetop. Basically what I'm saying is that this recipe is more a guideline than a set of rules. Make it your own and dig in!
Ingredients
1 onion, chopped
4 cloves garlic, pan-roasted and pressed or minced (see tip below)
6 cups chicken broth
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (4 ounce) can fire-roasted diced green chiles
1 Tbsp ground cumin
1 pound boneless, skinless chicken breasts (frozen or thawed)
2 limes, juiced for 1/4 cup
1 cup cooked rice (basmati is my favorite, but plain ol' brown or white works)
1 bunch cilantro, roughly chopped
Salt and pepper, to taste
Sriracha hot sauce, to taste (optional)
Feta cheese, for garnish (optional)
Directions
Saute the onion on the stovetop over medium-high heat until it begins to soften. (I like my onion to be so soft it's unnoticeable. You can skip this step if you don't mind crunchier onion in your soup.)
Add the onion, garlic, broth, tomatoes (undrained), chiles (undrained), cumin, and chicken breast to the slow cooker. Cook for 4-5 hours on high or 7-8 hours on low. If your chicken is thawed you should probably shorten the cooking time accordingly.
During the last 30 minutes add the lime juice, cooked rice, and cilantro. Remove the chicken breast and shred it; return it to the soup. Season with salt, pepper, and more cumin to taste. Serve with a drizzle of sriracha and a sprinkling of feta cheese. Some warm corn tortillas and fresh salsa on the side make a perfect addition!
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To pan-roast the garlic: Place the unpeeled garlic cloves in a small skillet over medium-high heat. Let them sit until black spots appear. Turn the cloves over and roast for another minute or two until blackened. Remove from heat and allow to cool. The cloves should be soft and should peel easily.
Adapted from Picky Palate
Makes 6 servings
5 Points+ per serving (excluding cheese)
This soup takes some prep work to make it happen, but I think it's worth it. Most of the prep (cooking rice, roasting garlic) can be done the night before if you're pressed for time in the morning. Some of it can be skipped entirely (sauteeing the onion) if you're not like me and don't have texture issues when it comes to food. It is also easily adaptable for the stovetop. Basically what I'm saying is that this recipe is more a guideline than a set of rules. Make it your own and dig in!
Ingredients
1 onion, chopped
4 cloves garlic, pan-roasted and pressed or minced (see tip below)
6 cups chicken broth
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 (4 ounce) can fire-roasted diced green chiles
1 Tbsp ground cumin
1 pound boneless, skinless chicken breasts (frozen or thawed)
2 limes, juiced for 1/4 cup
1 cup cooked rice (basmati is my favorite, but plain ol' brown or white works)
1 bunch cilantro, roughly chopped
Salt and pepper, to taste
Sriracha hot sauce, to taste (optional)
Feta cheese, for garnish (optional)
Directions
Saute the onion on the stovetop over medium-high heat until it begins to soften. (I like my onion to be so soft it's unnoticeable. You can skip this step if you don't mind crunchier onion in your soup.)
Add the onion, garlic, broth, tomatoes (undrained), chiles (undrained), cumin, and chicken breast to the slow cooker. Cook for 4-5 hours on high or 7-8 hours on low. If your chicken is thawed you should probably shorten the cooking time accordingly.
During the last 30 minutes add the lime juice, cooked rice, and cilantro. Remove the chicken breast and shred it; return it to the soup. Season with salt, pepper, and more cumin to taste. Serve with a drizzle of sriracha and a sprinkling of feta cheese. Some warm corn tortillas and fresh salsa on the side make a perfect addition!
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To pan-roast the garlic: Place the unpeeled garlic cloves in a small skillet over medium-high heat. Let them sit until black spots appear. Turn the cloves over and roast for another minute or two until blackened. Remove from heat and allow to cool. The cloves should be soft and should peel easily.
Adapted from Picky Palate
Makes 6 servings
5 Points+ per serving (excluding cheese)
Chocolate Chip Oatmeal Cookies
I needed to bake something today. Preferably something that included the ability to eat raw dough. Do you ever have days like that? I tried to find something that was low in points. I spent about 30 minutes looking at websites, and every time I found something that looked interesting I saw "unsweetened applesauce" on the ingredient list and I moved on by. I have no problem with unsweetened applesauce as a general rule. I actually use it on a semi-regular basis. But today was not a day where unsweetened applesauce needed to be in my life. So I gave in, softened two sticks of butter, and threw these babies together. Try them. You'll like them.
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Ingredients
1 cup butter softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I thought it was less messy to use parchment paper, but it's not necessary.)
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
NOTE: Aaron isn't a big fan of nuts, so I left them out and used an entire bag of chocolate chips instead.
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Source: AllRecipes.com
Points+ per serving: Don't ask
March 3, 2012
Recipe Round-Up (February 2012)
This was a sparse blogging month. It wasn't that I didn't cook - I just didn't create much and I didn't try many new things. It was sort of a "survival" month. Nothing horribly tragic happened. It was just life. Teething, congested baby. Grandfather with Alzheimer's. New projects at church. Life.
I also spent some time redesigning things around here a little bit. What do you think about the new look? Every time I try to work on improving things I become very aware of just limited I am regarding knowledge of HTML, CSS, and all that internet mumbo jumbo. And also, I have decided that I really need photo editing software.
I also spent some time redesigning things around here a little bit. What do you think about the new look? Every time I try to work on improving things I become very aware of just limited I am regarding knowledge of HTML, CSS, and all that internet mumbo jumbo. And also, I have decided that I really need photo editing software.
My weight loss was slower this month. I only lost 3.8 pounds all month, but I think I'm okay with that. My total weight loss over two months is 10.8 pounds. Slow and steady wins the race, right?
Here's what we tried this month that was added to the "keeper" list. And, yes, most of them are from Skinny Taste. As my college roommate would say, her blog "rocks my face off".
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| Meatballs with Peppers and Pineapple by Pioneer Woman 10 Points+ per serving (without rice). This is one of those meals where you can really make adjustments to the points depending on what kind of meatballs you use and how many you eat. I used 36 frozen Market Pantry Turkey Meatballs. The points here assume you make this four servings. If you split it up into six servings it's only 7 Points+. Shortcut Tip: If you use frozen meatballs, change the way you make it. Bring the sauce to a boil, add the meatballs and let them simmer while the rice cooks. During the last ten minutes add the peppers and pineapple. Then add the cornstarch at the last minute to thicken it up. |
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| Bruschetta Chicken Bake by Kraft Recipes 7 Points+ per serving. I did not make one single change to this recipe. Both my husband and I devoured it and went looking for seconds. Then I decided not to use the points for that and saved them for popcorn during movie night. My husband had seconds AND popcorn. And drank a soda. And didn't gain an ounce. He now sleeps on the couch. The End. |
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| Meatball & Spaghetti Soup by Skinny Taste 5 Points+ per serving. I used frozen Market Pantry Turkey Meatballs. Again. It's become a habit. If you use larger meatballs you might want to add a little more broth and/or tomato sauce. |
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| Pineapple Shrimp Fried Rice by Skinny Taste I doubled the sauce on this one, and I added some sriracha because I like things spicy. At 9 Points+ per serving this felt a little like a splurge because the serving size wasn't huge. Still, it was delicious and it gave me an opportunity to eat from a pineapple. Which I didn't actually do. But it would've been cool if I had. |
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| Pork Chops with Mushrooms and Shallots by Skinny Taste 5 Points+ per serving. Another recipe that I didn't change up. I was feeling uncreative this month. I didn't even eat from a pineapple when I had the chance. Anyway, this one got rave reviews from my husband. We used boneless pork loin chops, and they were delicious! Serve this with some mashed potatoes (use Yukon Gold and you won't need butter) and the green beans I posted below. Yum! |
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| Slow-Cooked Puerto Rican Pork by Skinny Taste 4 Points+ per serving. Okay, this one I jacked with. I didn't make any changes to the marinade (it didn't need any!), but I forgot to marinate it the night before. Actually, I forgot to put it in the crockpot until 2:30 in the afternoon. I was wrestling a 7 month old teething hellbeast. I ended up seasoning it per the recipe, but I cooked it on high for 1 hour and low for 5 hours. I used a pork sirloin roast which is leaner (I think) than the shoulder roast it calls for, so it cooked faster. Then we served it Chipotle style in a bowl with rice, beans, lettuce, cilantro, salsa, and some feta cheese. Delicious! |
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| Chipotle's Cilantro Lime Rice by Skinny Taste 5 Points+ per serving adds up in a hurry, but this one is worth it. It really does taste like the rice at Chipotle, and a little goes a long way. Next time you're doing Mexican give this one a try! |
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| Roasted Parmesan Green Beans by Skinny Taste These go with everything and are a cinch to throw together. And for just 2 Points+ per serving there's really no reason not to make this on a regular basis. |
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| Rocky Road Brownie Dessert by Pampered Chef I will not post Points+ for this recipe. This one falls under my "don't-ask-don't-tell" rule. If you don't have a Deep Covered Baker you need one. (www.pamperedchef.biz/saraht) But this is not intended to be a commercial. I made this for a Pampered Chef show in February, and it most definitely lived up to the hype. It's good. It's really really good. And it all happens in the microwave. In about 15 minutes. You heard me. Please make this next time you're feeling a little feisty and your pants are a little loose. It'll take care of both problems. I promise. |
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