Wednesday, December 31, 2008
I absolutely love my crockpot. I work long hours most days so it is nice to come home and have dinner already ready. This recipe didn't turn out looking really pretty but it tasted great. A perfect hearty meal for a cold night.
Hamburger Casserole Crock Pot Recipe
16 oz. extra lean gr. beef (or turkey)
2 cups sliced raw potatoes
1 1/2 cups sliced carrots (I used frozen)
1 cup chopped celery ( I omitted)
1/2 cup chopped onion( I omitted)
1 cup frozen peas –thawed
1 cup frozen whole kernel corn – thawed
1 10 oz. can healthy Request Tomato Soup
1/2 cup water
1 tsp. dried parsley flakes
1 can mushrooms ( I omitted)
Salt and Pepper
In large skillet brown meat, onion & celery mixture and mushrooms.
In slow cooker - sprayed with a butter flavored spray (or a non-stick cooking spray), combine meat mixture, potatoes, carrots, peas, and corn. Stir in tomato soup, water, parsley flakes and salt and pepper to taste. Cover and cook on low 6 to 8 hours.
Serving = 1 cup Each serving = 5 Weight Watchers Points
Thursday, December 18, 2008
Ok, well not actually a Domestic Goddess but I am kind of proud of myself. As a kid, I was really domestic. I loved to help mom cook and I enjoyed sewing. I made quilts and even clothes for myself ( they definitely weren't fashionable, but still). Somewhere along the way of growing up, I lost that passion for new interests. They all started coming back though, once I met my now husband. I started to learn how to cook again. Now it is one of my favorite hobbies. My mom mentioned that I should make some curtians for my kitchen since I was having a hard time finding some that I liked. So here I am again, in front of the sewing machine. I was nervous at first since it had been so long but they turned out pretty cute. Check it out!
Here is yet another recipe from my Clean Eating magazine. I am on a roll. Jeff said it needed more salt, but other than that he gave it a thumbs up. I wasn't real crazy about the sauce, but all in all a good dinner.
4pts per serving
1 tsp. extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 lb ground turkey breast
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28-oz can whole tomatoes in juice
1 tsp salt
8 sheets dried high-protein or whole-wheat lasagna
1 10-oz box frozen chopped spinach, thawed
1 15-oz container non-fat ricotta cheese
3/4 cup shredded reduced-fat mozzarella cheese
In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.
Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
Spread 1 cup of cooked tomato sauce into bottom of a 9" x 10" casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.
Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly
NUTRIENTS PER SERVING: 234 Calories, 3g Total Fat, 5g fiber, 7g Sugar, 28g Protein, 508mg, Sodium
Wednesday, December 17, 2008
Steak was on sale the other week, so I decided to pick some up. With the weather so cold, I wasn't sure how I was going to cook them having only cooked steak on the grill. I came across this recipe in my Clean Eating magazine and thought I would give it a shot. The steaks came out very juicy and tender, just the way we like them, but I wasn't too keen on the flavor the marinade gave it. I will definitely broil steaks again in the future, especially since it was so easy and quick, but will probably go back to my old ways of marinating. At least I tried something new, right? I served it with mashed potatoes and creamed spinach.
From: Clean Eating magazine Jan/Feb 2009
4 3oz eye round steaks
1/2 cup balsamic vinegar
2 tsp cracked black pepper
2 cloves garlic, finely chopped
1/4 cup onion, finely chopped (used onion powder)
1/4 tsp sea salt
Trim fat from steaks
In a medium bowl, combine vinegar, pepper, garlic, onion, and salt, and mix well. Massage marinade into meat for 5 minutes before refrigerating it. Marinate meat in mixture overnight.
After marinating, preheat broiler. Broil meat for 4 to 5 minutes on each side, turning once.
(If you have an indoor grill, you can opt to use it instead of broiling the steaks. Simply preheat grill and cook meat for a total of 4 to 7 minutes, depending on desired level of doneness)
Serving Size: 3-oz
WW Pts: 4pts per serving
Like I promised, I am finally writing about some of the new recipes I have been trying. This one I got from my Clean Eating magazine. It turned out pretty good, but I probably would use less lemon and pound my chicken breast a little thinner. It would be perfect over a bed of pasta. I had roasted zucchini and squash with a touch balsamic vinegar as a side. Trying to lower my carb intake and all.
From: Clean Eating magazine Jan/Feb 2009
1/4 cup whole-wheat flour
1/2 tbsp dried oregano
Freshly ground black pepper, to taste
1/4 tsp sea salt or course kosher salt, plus additional for seasoning ( to taste)
1 lb think chicken cutlets
Olive oil cooking spray
1/2 tbsp extra-virgin olive oil
1 medium onion, cut lengthwise and thinly sliced (omitted since DH hates onions)
1 clove garlic, minced
1/4 cup low sodium chicken broth
1 14oz can artichoke hearts, drained and cut into sixths
1/4 cup fresh lemon juice ( about 2 lemons)
1 tsp lemon zest
2 tbsp fresh parsley, chopped for garnish
In a shallow bowl, thoroughly combine flour, oregano, pepper and 1/4 tsp salt. Dredge each chicken cutlet in flour mixture, shake off excess and place on a plate.
Coat a large nonstick skillet with cooking spray and heat on medium to medium high, so skillet is hot but not smoking. Add 1/2 of the chicken cutlets and cook 3 to 5 minutes per side, until lightly browned and cooked through. Transfer to a clean serving plate and repeat with the remaining cutlets, coating skillet once more with cooking spray. Cover your serving plate with foil to keep chicken warm.
Adjust temperature to medium-low and heat oil. Place onion in pan and cook, stirring frequently until soft and golden, 5-6 minutes. Add garlic, cooking for 1 minute, stirring constantly; then chicken broth, bringing it to a simmer; followed by artichokes, lemon juice, and zest, simmering for 2-3 minutes until heated through and slightly thickened. Season to taste with salt and pepper.
Pour artichoke mixture over chicken cutlets, sprinkle with parsley and serve.
Serving Size: 4 oz chicken, 1/2 cup artichoke mixture
Approx Weight Watchers Points: 4pts
Monday, November 17, 2008
From: The Deen Bros. Cookbook
2 Tablespoons extra virgin olive oil
3 lbs ground beef (I used 1.5 lbs)
2 large onions, finely chopped (I omitted)
2 14.5 ounce cans diced tomatoes (I used 1 can)
1 29 ounce can tomato sauce ( I used one 15 oz can)
3 Tablespoons soy sauce ( I used a little over 1 tblsp)
2 teaspoons dried basil ( I used 1 teaspoon)
2 teaspoons dried oregano ( I used 1 teaspoon)
3 cloves garlic, minced ( I used 2, I love garlic)
1 teaspoon garlic powder
3/4 teaspoon salt ( I eyeballed it)
3/4 teaspoon freshly ground black pepper ( I eyeballed it)
2 cups uncooked elbow macaroni ( I used about 1 1/2 cup-love my pasta)
In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let goulash stand for 20 minutes before serving.
I served it with some crusty bread and a little cheese on top.
** The original recipe makes 8-10 servings. By halving it, I estimated that it makes about 5 servings. The WW points per serving (for 5 servings) is about 5 points. **
Preheat oven to 350 F degrees.
Coat the bottom of an 8 ×8 glass baking dish with a thin layer of Alfredo sauce. In a medium bowl, mix the ravioli, broccoli, chicken, garlic, Alfredo sauce, 1/2 of the mozzarella cheese until combined. (Be careful not to mix too hard that you tear the ravioli.)
Place mixture into baking dish and top with the rest of the mozzarella and Parmesan cheese.
Bake for 20 minutes or until cheese is hot and bubbly. Set to broil for additional 5 minutes if you want it more toasty!
Monday, November 10, 2008
Monday, November 3, 2008
I have two wonderful yorkies, Macy and Mason, who are also known as my children. They have been out of treats for a few weeks, and have been bugging me to make some more. These are one of their favorites.
2 Cups whole wheat flour
1/2 Cup oatmeal
1/4 Cup wheat germ
1/2 Cup tomato paste
3 Tbsp vegetable oil
3/4 Cup water
1 Tbsp honey
Preheat oven to 375 degrees.
Combine dry ingredients. In a separate bowl, mix oil, water, honey, & tomato paste. Add to dry ingredients.
Roll out dough to 1/4″ thick, cut with a cookie cutter & place on ungreased baking sheet. Bake for 30 minutes 2 375 degrees.
** I made a little glaze with an egg white and a little barbeque sauce and brushed it over the tops before I put it in the oven.
When you've eaten too much and you can't write it down,
And you feel like the biggest failure in town.
When you want to give up just because you gave in,
and forget all about being healthy and thin.
You went over your points a bit,
It's your next move that counts...
So don't you quit!
It's a moment of truth, it's an attitude change.
It's learning the skills to get back in your range.
It's telling yourself,
"You've done great up till now.You can take on this challenge and beat it somehow."
It's part of your journey toward reaching your goal.
You're still gonna make it, just stay in control.
To stumble and fall is not a disgrace,
if you summon the will to get back in the race.
But, often the struggler's, when loosing their grip,
Just throw in the towel and continue to slip.
And learn too late when the damage is done,
that the race wasn't over...they still could have won.
Lifestyle change can be awkward and slow,
but facing each challenge will help you grow.
Success is failure turned inside out,
the silver tint in a cloud of doubt.
When you're pushing to the brink, just refuse to submit,
If you bite it, you write it....But don't you quit!
- Author Unknown
Friday, October 31, 2008
Thursday, October 30, 2008
Wednesday, October 29, 2008
B: Frap on the Go (1pt)
Cereal with 2% milk (4pts)
S: Bananna (1pt)
L: Sandwich (4pts)
Progresso Soup (2pts)
S: Orange (1pt)
I have a meeting up at church tonight, so will be going trait there from work. This menu leaves 10pts left for dinner, so will most likely just pick something up on my way. Not sure what yet. So that is todays plan.
Tuesday, October 28, 2008
Creamy Artichoke and Spinach Dip
From the Deen Bros. Cookbook
Butter for coating dish
2 14-ounce cans artichoke hearts, drained and coursely chopped
1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
6 ounces Parmesan cheese (about 1 1/2 cups)
3/4 cup mayonnaise
3/4 cup sour cream
1 clove garlic, minced
Finely grated zest of 1 lemon
1 teaspoon bottled hot pepper sauce
Freshly ground black pepper
Preheat oven to 375 degrees. Butter a 1 1/2-quart casserole dish; set aside.
In a medium bowl, stir together the remaining ingredients except the chips. Spoon the artichoke mixture into the prepared casserole. Bake for 30-40 minutes or until golden. Serve hot or warm with chips.
* After it cooked, I spooned it into a small crockpot to keep warm throughout the night.
Bacon-Wrapped Jalapeno Thingies
Cream cheese (softened)
Thin, regular bacon (sliced into thirds)
Cut jalapenos in half, length wise. With spoon, remove seeds and white membrane (the source of the heat). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon and secure with toothpick through the middle. ( At this point you can freeze in a ziplock bag for later use).
Bake on a pan with rack in a 375-degree oven for 20-25 minutes. (You don't want the bacon to squeeze the jalapeno. If the bacon doesn't look brown enough, turn on the broiler for a few minutes to finish it off. )
Serve hot or at room temperature.
These were a hit and were all gone by the end of the night!
Friday, October 24, 2008
A postive out of this huge negative is that it has opened my eyes. I need to get my stuff in gear. This is by far the largest I have ever been and I am not fond of it. So todays plan is:
B: Oatmeal (3pts)
S: Banana (1 pts)
L: Smart One (6pts), Apple (1pts)
S: 100 calorie Popcorn (1pts)
That leaves 11pts for dinner. We are having friends over for poker night for my hubbys birthday. I have made some finger foods for everyone to munch on while we play. Some healthy, some not. I am going to post the yummy display with some recipes of the dishes I made soon.
Tuesday, October 21, 2008
I have currently have worked out twice this week, so only two more days to go. The diet on the other hand isn't going as well, but tomorrow is a new day. My goal for tomorrow is to do Day 2 of the program and to stay within my points. Wish me luck!
Monday, October 20, 2008
I usually start out well, but get off track just after a couple of days. Wish me luck!