Pasta with Bolognese Sauce

It's absolutely amazing how my son inspects food.  I guess it makes sense...he is seven, but it used to be so much easier to fool him.  He used to not like meat, except McDonald's hamburgers.  So I started making him very thin burgers and putting them in a brown bag (with a small toy of course)...ringing the doorbell and telling him Mr. McDonald dropped off his hamburger.  He totally fell for it.  Now, not so much.  "What's in this mom?"  "Is that a pepper mom?"  "Don't try to fool me mom." 

Who did I fool on this meal?  Josh.  SHHHHHH!!!  Do not ruin this for me.  Josh does not like pork...or so he says.  He has tried it, but I think it is more in his head than anything...because this is the second time I mixed a little ground pork with ground beef and he has said, "This could NOT be more delicious."  I just smile and say thanks.  :-)

I have been having a great time with a new cookbook...as usual.  You have to try this one!  Just delicious.  Even picky picky Eva ate her whole dish! 

Pasta with Bolognese Sauce

• 1/2 lb. extra lean ground beef
• 1 cup chopped onions
• 1/2 tsp. vegetable oil
• 1/2 lb. lean ground pork
• 1/2 cup chopped carrots
• 3 cloves minced garlic
• 2 cans diced tomatoes
• 3/4 cups reduced sodium chicken broth
• 1/4 cup tomato paste
• 1 1/2 tsp dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp crushed red pepper
• 1/2 tsp fennel seeds, crushed
• 1/4 tsp. salt
• 1/4 cup whole milk
• 12 ounces whole wheat pasta
• 1/3 cup grated Parmesan cheese (optional)

1. In a nonstick Dutch oven, cook ground beef and onions in oil over medium-high heat until beef is no longer pin, stirring to break up beef.  Remove from Dutch oven.
2.  In same Dutch oven, cook pork, carrot and garlic until pork is no longer pink.  Drain off any fat.  Return beef and onion to Dutch oven.
3.  Stir in undrained tomatoes, tomato paste, basil, oregano, red pepper, fennel and salt.  Bring to boiling.  Reduce heat.  Simmer, uncovered, about 25 minutes until desired consistency, stirring occasionally.  Stir in milk.  Cook about one minute to heat through.
4.  Meanwhile, cook pasta according to package directions.  Drain.  Serve sauce over pasta.  Sprinkle with Parmesan cheese if desired.

Yum Yum Yum!!!  Enjoy.

Bake Sale Cookies...Peanut Butter Blossoms

Peanut Butter Blossoms

Yes!  I totally cheated at these.  But if you know me and my record of baked goods...it's not, well...so good.  I always end up with some form of battle scar (burn).  I get frustrated...I yell...and my poor family wants me to leave.  Grrr...

So, why do I offer to make cookies for the bake sale you ask? Or cut-outs for Marcus' birthday?  Because even though I am not a good baker, I am a good mom.  And I know Marcus appreciates it and is proud to say "My mom made those cookies!"  or cupcakes, or whatever it is I volunteer for.  

Even if these don't count because they are the easiest cookies to make ever, I have to say...it is a bake sale miracle!  I managed to make 4 dozen + cookies without a burn.  AND the kitchen was clean, all the dishes were done and I was not "losing it" when Josh got home from work.  I am so proud.  HAHAHA!

Here is the recipe, just in case you can't read the Hershey Kisses Package...LOL.

I actually made one pkg of peanut butter and one sugar cookie because of all the food allergies these days!

Easy Peanut Butter Blossoms

Prep time 12 min

Bake time 9 min

Makes approx. 3 dzn.

• 36 Hersheys Kisses Milk Chocolates
• 1 pouch Betty Crocker Peanut Butter Cookie mix
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon water
• 1 egg
• granulated sugar

1.  Heat oven to 375 degrees

2.  remove wrappers from chocolates

3.  Stir cookie mix, oil, water and egg in medium bowl until soft dough forms.

4.  Shape dough into 1" balls.  Roll in granulated sugar; place on ungreased cookie sheet

5.  Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate into the center of each cookie; cookie will crack around edges.  Remove from cookie sheet to wire rack.  Cool completely.  Enjoy.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                

Haven't been around in quite sometime...

HOLY MOLY!  The last post was when Nina was born.  I am a slacker!  Well...not really.  3 kids will keep you busy.  And trying to manage running a household (which I call my office), haircutting, clutch-making, and painting...WOW.  No wonder I haven't been around.  It's ok though...I'm back!  I love this...and now that's it's going to be winter what better to do than cook? 

Southwestern Shrmp and Bacon Club

I have to tell you...to be pooh-pooh-ed before trying my dinners is pushing me a little bit.  Especially since I have just had a 3rd baby.  THAT'S RIGHT!!!  #3 HAS ARRIVED!  She is perfect in every way and we all love her more than you can imagine!  Miss Nina Charlotte...

So listen family... I would love for you to love my food and just eat.  OR...FEEL FREE TO MAKE YOUR OWN FOOD! 

Southwestern Shrimp and Bacon Club

• 3/4 lb. peeled and deveined medium shrimp
• Cooking spray
• 1 1/2 tsp. salt-free Southwest Chipotle seasoning (Mrs. Dash)
• 8 slices turkey bacon
• 4 slices tomato, cut in half
• 4 hot dog rolls (top loading such as Toufayan snuggles)  or regular bulk wheat rolls cut top out.
• 1 C. shredded lettuce
• 1/4 C. light Ranch dressing

1.  Coat shrimp with cooking spray; sprinkle with seasoning.
2. Heat a large skillet over medium-high heat.  Add shrimp and saute 5 minutes until shrimp are cooked.
3.  Cook bacon strips according to package directions.
4.  Place 2 tomato slices in each roll; top with 1/4 cup of lettuce and two slices of bacon.  Top each with 1/4 shrimp; drizzle with 1 Tbsp. dressing over each sandwich.

4 servings- 1 sandwich each

As a side serve fresh sliced kiwi and pineapple.  Mmmmm...

And after the whole pooh-poohing session...who loved the shrimp BLT's the most??  Yep!  Josh. Enjoy Mr. Picky...this is what 3 kids bring.

Cajun Bean Soup

Someone told me once that it isn't the spices in a Cajun dish that make it authentic, its the trio of onion, peppers, and celery.  I am not sure how much I agree with this.  I have always thought  "Mmmm...Cajun.  Must be spicy!"  However you think of it...this was a very tasty, spicy meal that I was totally in the mood for!

Cajun Bean Soup

Start to finish about 35 minutes

• 2 tsp. cooking oil
• 1 1/4 C. chopped onion
• 1/1/4 C. chopped green pepper
• 3/4 C. chopped celery
• 3 cloves of garlic, minced
• 2 1/2 C. chicken broth
• 2 1/2 C. water
• 1- 14oz. can stewed tomatoes
• 2 cups sliced fresh or frozen okra
• 1- 15oz. can navy beans, rinsed and drained
• 1- 15oz. can red kidney beans, rinsed and drained
• 4oz. cooked smoked turkey sausage, sliced  (I used Wegmans HOT poultry sausage)
• 1 bay leaf
• 1 tsp dried thyme, crushed
• 1/4 tsp. black pepper
• 1/8 tsp. salt
• Bottled hot pepper sauce (I used sriracha)
• 4 cups hot cooked rice

1.  In a large Dutch oven heat the oil over medium-high heat.  Stir in the onion, green pepper, celery and garlic and cook until tender, about 7-8 minutes, stirring occasionally.
2.  Stir in the broth, water, undrained tomatoes, okra, beans, sausage, bay leaf, thyme, black pepper, salt and if desired, hot sauce.  Bring to a boil and reduce heat.  Simmer, covered, about 10 minutes until okra is tender.  Discard the bay leaf.  Serve over rice.

Makes 8-  1 1/2 C. servings.

Josh's suggestion...more beans/less okra.  I thought it was just fine.
My suggestion...serve with some crunchy fresh bread instead of over rice.

Have a great weekend.
"I feel a recipe is only a theme, which an intelligent cook can play
each time with a variation."

Vegetable Strudel

I think I mentioned the boys wanted Sloppy Joe's for dinner which is fine by me, but I wasn't going to eat them...so I looked around to see what I had and this is what I came up with.  The prep time is about 35 minutes... so it is definitely no 15 minute meal.  I think I've been spoiled by Weight Watchers.  It turned out pretty well, but was missing something...any ideas??

Vegetable Strudel

• 5 C. fresh spinach
• 1 sweet red pepper, cut into 1-inch strips
• 1 medium yellow squash, cut into 1-inch strips
• 2 carrots, shredded
• 1/2 C. sliced mushrooms
• 4 green onions, sliced
• 1/4 C. oil-packed sun dried tomatoes, chopped
• 3 Tbsp. Parmesan cheese, grated
• 1 Tbsp. fresh oregano (or 1/2 tsp. dried)
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• Dash of crushed red pepper
• Cooking Spray
• 6 sheets of frozen phyllo dough, thawed
• 2 Tbsp. bread crumbs

Filling:
1. Place the spinach in a large colander; set aside.  In a large saucepan, bring 4 C. of water to a boil and add sweet pepper, squash, carrots, mushrooms and green onions.  Boil for 2 to 3 minutes.  Pour over spinach to drain; rinse immediately with cold water.  Drain well, pressing out excess moisture.  Transfer veggies to a large bowl.  Stir in the dried tomatoes, 2 Tbsp of the Parmesan cheese, oregano, salt, pepper and crushed red pepper.  Set filling aside.

2. Spray a large baking sheet with cooking spray.  Place 1 sheet of phyllo on a dry kitchen towel.  Spray with cooking spray.  Place another sheet on top; spray with cooking spray.  Sprinkle with half of the bread crumbs.  Place two more sheets of phyllo on top, spraying each with cooking spray.  Sprinkle with remaining crumbs.  Add remaining 2 sheets of phyllo, spraying each with cooking spray.
3.  Spoon filling along one long side of phyllo stack about 1 1/2 inches from the edge.  Fold in the short sides over the filling.  Starting from the long side with the filling, roll up like a jelly-roll.  (I actually had enough filling to make two rolls...)
4.  Place strudel, seam side down, on the baking sheet.  Spray top with cooking spray.  Using a sharp knife, score into 8 slices, cutting the top layer only.  Sprinkle with remaining Parmesan cheese.
5.  Bake in 375 degree oven for 25-30 minutes or until golden.  Let stand for 10 minutes before serving.  Cut along scored lines into slices.

Makes 4 servings.  (We had 8 servings because I made two rolls.)

This was an OK meal...but I'm just not sure I'll be making it again.  I had all the ingredients on hand, so that was nice, but like I mentioned...it seemed to be missing something.  Josh thought I put a spice in it too that he didn't like.  I didn't, but I agreed.  I am pretty sure I liked the concept better than the actual outcome.  Maybe if I find that missing ingredient (s)??!?

“For the millions of us who live glued to computer keyboards at work and TV monitors at home, food may be more than entertainment. It may be the only sensual experience left.” 
I could not agree more...

Kalamata-Balsamic Chicken with Feta

It was pretty late by the time we sat down to dinner last night.  The kids were already sleeping and Josh had just gotten in from a day trip to Rochester.  I was so hungry that I didn't take a photo.  Sorry.

This was such a delicious meal and SO easy I will definitely be making it again soon! 

Kalamata-Balsamic Chicken with Feta

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 6

• 4 (6oz) boneless skinless chicken breasts
• 1/2 tsp. fresh ground black pepper
• Cooking spray
• 1 cup grape tomatoes, halved
• 16 pitted kalamata olives, halved
• 3 Tbsp light balsamic vinaigrette (I used Newman's Own...it's our favorite)
• 3 Tbsp crumbled feta cheese
• 2 Tbsp small basil leaves

1. Sprinkle chicken evenly with pepper.
2. Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Cook chicken 6-7 minutes on each side or until done.  Transfer to a plate and keep warm.
3.  While chicken cooks, combine tomato, olives and vinaigrette in a bowl.
4.  Add tomato mixture to pan; cook until tomatoes soften.  Spoon over chicken.  top evenly with cheese and basil.

4 servings (1 chicken breast, 1/4 C. tomato mixture, and 3/4 Tbsp. cheese)

The serving suggestion was to serve this over plain hot cooked orzo, but we ate ours without the carbs.

Enjoy!  The troops are calling for Sloppy Joes tonight (AGAIN), but I'll probably make myself something more delicious.  See you tomorrow!

Baja Fish Soft Tacos

I know I just made something Mexican last night, but I had this fresh Cod and wanted to use it up.  I also had cabbage and a pico de gallo salsa that Josh won't eat because there is cilantro in it.  Well, he was golfing again, so this is what I made.

Baja Fish Soft Tacos

Original recipe from Weight Watchers Summer 2011

PointsPlus value per serving= 8

• 4-6oz. Tilapia fillets (I used the fresh cod I had on hand)
• Cooking spray
• 1/4 tsp. crushed red pepper
• 1/4 tsp. salt
• 2 C. packaged slaw (I cut up the fresh cabbage I had in the fridge)
• 3 Tbsp. light mayonnaise
• 2 Tbsp. chopped fresh cilantro
• 1/8 tsp. ground red pepper
• 8 corn tortillas
• 1/2 C. refrigerated pico do gallo

1. Preheat grill.

2.  Coat fish with cooking spray.  Combine crushed red pepper and salt; sprinkle on both sides of fish.  Place fish on grill rack coated with cooking spray.  Grill 3-4 minutes on each side or until desired degree of doneness.

3.  While fish grills, combine slaw and next three ingredients in a bowl, tossing to coat.

4.  Quickly flake fish into bite sized pieces.

5.  Wrap tortillas in two layers of damp paper towels.  Microwave on High 30-40 seconds or until thoroughly heated.  Divide fish evenly among tortillas; top each with 1/4 cup slaw mixture and 1 Tbsp. pico de gallo.

4 servings (2 tacos)

I varied a lot from this recipe.  I used Cod...two 6oz. fillets and instead of grilling them, I prepared them the exact same way, but baked them at 450 degrees for 15 minutes.  Just on a foil covered baking sheet.  Next, as I was waiting for the oven to heat, I was munching on the raw cabbage and thought how great it tasted, so I just put that on my taco without mixing the mayo, cilantro, red pepper combo to it.  Finally, I toasted the corn tortillas in the toaster oven rather than microwave them. 

Pretty delicious and very easy.  Although next time I'll skip the corn tortilla and not have the taco concept. 

"The most important thing a Father can do for his children is to love their mother."

Meatless Burger Tostadas with Avocado Ranch Dressing

GOLF.  Ugh.  Why can't I belong to a spa that costs just as much per year, where I go once (or more) a week for a massage that lasts 4 hours...and serves champagne when your finished for an additional 45 minutes??   I may secretly be thinking to myself to open one of these up right now!

Josh had a golf tournament, so it was just Eva and I for dinner...AGAIN.  This seemed easy enough to make in a small portion (with some left-over if Josh wanted it when he got home).  Unlike the Hormel Roast Beef Au jus, I probably wouldn't try the meatless crumbles again.  It's not that they were bad, I'd just rather have ground turkey or beef instead.  I do like to try new things, so I'm glad I gave them a shot...now I know.  Let me know your opinion if you try them...

Meatless Burger Tostadas with Avocado Ranch Dressing

Original Recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 6

• 4 corn tortillas (6 inch)
• Cooking spray
• 1-12oz. pkg. frozen meatless crumbles, thawed (such as Morning Farms)
• 1/3 C. water
• 2 Tbsp. less-sodium taco seasoning (I used 1/2 a packet of regular taco seasoning)
• 2 C. shredded iceberg lettuce
• 1 1/4 C. chopped tomato
• 1/2 avocado, mashed
• 1/3 C. fat-free ranch dressing (I used much less than that, having the avocado as the main taste)
• 1/4 C. sliced green onions

1.  Preheat oven to 450 degrees.
2.  Coat tortillas with cooking spray.  Place on a baking sheet and bake for 9 minutes or until crisp and lightly browned.
3.  While tortillas bake, combine meatless crumbles, water, and taco seasoning in a large skillet.  Cook over medium heat until thoroughly heated, stirring occasionally.
4.  Place 1/2 C. lettuce on each tortilla.  Top evenly with meatless crumble mixture, and sprinkle with tomato.
5.  Combine avocado and dressing, stirring until smooth; spoon mixture over tostadas, and sprinkle with green onions.  I also put a little shredded cheddar cheese on mine.

4 servings (1 tostada)

Baking the tortillas instead of frying them was the way to go!  I had made a chicken, black bean tostada awhile back and it was a lot heavier than these were.  And who knew avocado and ranch went so well together?  Yum!

"A man's children and his garden both reflect the amount of weeding done during the growing season."

Simple Roast Beef Stroganoff

Not that you care, but Josh and I were simply bumps on a log yesterday.  To start with, we woke up FAR to early for a Sunday (thank you Eva!), then I was barely through my cup of coffee and the doorbell rang.  I forgot I had booked a hair client this early!   Luckily it was Josh's cousin, and she didn't mind I was still in my pajamas.  After doing her hair, Josh talked me into a haircut as well...and by 11am I was pooped.  The weather was so in and out...it couldn't decide if it wanted to be sunny or if it thought it was going to rain.  We tried to keep gearing ourselves up to go do yard work, but ended up right where we started...the couch. 
 Around 2:30pm, Josh started his plea for dinner.  Which usually starts with "I'm starting to get hungry, what were you thinking for dinner?"  and proceeds to get more annoying every twenty minutes...(but I love him).  I wasn't really in the mood to cook, but with these 15minute recipes...how could I not?  I told him I could make Mexican tostadas, or this beef stroganoff.  He chose the beef!  I couldn't believe my ears. 
About 3:30 he was still bugging me about when we were going to eat and I asked him what time he wanted to eat.  He said he wanted to be sitting and eating by 5pm.  "No problem!" I told him, yet didn't move from my spot.  I could see him getting more and more nervous, so I finally got up about 10 minutes after 4  and started to make this meal.  We were sitting and eating at 4:37.  HA!

Simple Roast Beef Stroganoff

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 8

• 3 C. uncooked medium egg noodles
• Cooking spray
• 1- 8oz. pkg. presliced mushrooms (I used baby Bella's)
• 1- 17oz. fully-cooked beef roast Au jus (such as Hormel)
• 1- 8oz. container light sour cream (I used regular because I had it)
• 1- 10 3/4oz. can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted (I used regular because I had it)
• 1/2 tsp. fresh ground pepper
• 1/2 C. chopped green onions (optional)  (I used chives from my herb garden)

1. Cook pasta according to package directions, omitting salt and fat.
2.  While pasta cooks, heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms to pan; saute until tender.
3. While mushrooms cook, microwave roast according to package directions.  Strain roast, reserving 1/3 C. jus.  Break roast into bite sized chunks using a fork.
4.  Drain pasta, return to pan, and immediately add sour cream and soup until blended.  Cook over medium heat until thoroughly heated.  Gently stir in roast, reserved jus, mushrooms, and 1/2 tsp. pepper.  Garnish with green onions if desired.

6 servings (1 cup)

I have never bought one of those Hormel Roast Beef packages before, and I was quite skeptical about it.  Much to my surprise, it was very good!  I will definitely try it again (and there were some other recipes on the inside of the package that sounded mighty good too!).   p.s.  For this recipe, I never drained the roast, I used all of the jus.  And I shredded it more than made bite sized pieces out of it.

Yes, Josh was shocked that it was so quick and easy!  He raved about it as well!  He went back for seconds...and later on, thirds.  WOW. 

Despite the fact that the only real thing we did all day, other than haircuts and  take Eva for two walks and a short bike ride,  at least we had a home cooked meal!  IN TWENTY MINUTES!  I love it! 

This week I'm doing "dad quotes".  Happy Father's Day to all dads...and Happy Birthday Joshy!  <3

"A Father carries pictures where his money used to be."

Quick Paella

They started replacing our roof this week.  I love that it is getting done, but it is like having a swarm of bees outside.  They are EVERYWHERE.  In every window, in every sky-light...all over.  And although I am sure they are not watching me, I feel like I am in a fish bowl. 
I am again thankful to have these quick recipes so I don't have to be slaving in the kitchen...while they watch....

Quick Paella

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving: 8

• 1/4 tsp. saffron threads
• 1/3 C. hot water
• 2 tsp. salt-free Southwest chipotle seasoning (Mrs. Dash)
• 12oz. peeled and deveined shrimp (I love the Wegmans shrimp from Belize, uncooked...even though I have to peel it)
• 1/2lb. chicken breast tenders, cut into bite sized pieces.  (I used a whole pkg.  It was at least 1lb.)
• Cooking Spray
• 2 (8.8oz.) packages microwaveable cooked garden vegetable rice (Uncle Ben's Ready Rice)  (I only used one...)
• 1/2 C. frozen green peas

1. Combine saffron and hot water in a small bowl.
2. Sprinkle chipotle seasoning over shrimp and chicken in a large bowl;  toss well to coat.  Heat a large skillet over medium-high heat and coat with cooking spray.  Add shrimp mixture to pan and coat mixture with cooking spray.  Cook through, stirring frequently.
3.  Stir in saffron mixture, rice and peas, breaking up any rice with a wooden spoon.  Steam, covered, until rice is thoroughly heated, chicken and shrimp are done and peas are hot.  Fluff with a fork.

4 servings (1 1/2 cups)

Has anyone tried the salt-free flavored Mrs. Dash's seasonings?  OMG!  They are amazing!  I have tried about 3 of them, and they are all so flavorful!  They have some good recipes at mrsdash.com.  They are about $2.75 each and a little goes a long way...

Back to the Paella...
Josh gave the pooh-pooh face at first...because of the saffron coloring I think.  In the end, he commented how delicious it was and that it was a nice light dinner and still filled him up.  What that means is, I am free to make this meal again and don't have to throw away the recipe.  Not that I need it, it was so simple to make!  I hope you like it too!  Have a great day!

"I like rice.  Rice is great if you're hungry and want 2000 of something."

White Chicken Chili

I cannot even explain how much I love this new Weight Watchers Magazine.  What I love even more is that all these recipes take 15 minutes to make, including prep time.  I don't think I want to spend more time than this making anything again!

Soooo Whaaaat that I picked the hottest day so far this year and made chili???  We enjoyed it and because it only took 15 minutes, Marcus finished his homework early and got to go on a play date!  And I actually sat down and relaxed for a few minutes.  And I do stress a FEW!

The boys considered this soup and not chili (because it wasn't "traditional"), but it didn't matter to me because they both ate their entire bowl.   We topped ours with sour cream and I put some chopped cilantro on mine...but don't tell Josh!

Let me know what you think! 

White Chicken Chili

Original recipe from Weight Watchers Magazine Summer 2011
PointsPlus value per serving: 6

• 1 Tbsp. Olive oil
• 1 1/2 C. chopped onion (we don't love a ton of onion, so I just chopped up 1/4 of a small one)
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 (14oz.) can fat-free, low-sodium chicken broth (I just used regular)
• 2 cans (15.8oz.) Great Northern Beans, rinsed and drained (oops...I never drained mine)
• 1/4 tsp. fresh ground pepper
• 2 C. chopped cooked chicken (I, of course, used a Wegmans Rotisserie)
• Reduced-fat sour cream (optional)
• Chopped fresh cilantro (optional)

1. Heat oil in a large dutch oven over medium-high heat.  Add onion, and saute until tender.  Stir in cumin and chili powder; saute 1 minute.  Stir in chicken broth and 1 can of beans.
2.  Mash remaining can of beans with a potato masher (adds body and creaminess); add to soup.  Stir in pepper.  Bring to a boil; stir in chicken.  Cook 1 minute or until thoroughly heated.  Divide mixture evenly among 4 bowls.  Garnish with sour cream, cilantro, or even lime wedges, if desired.

4 servings (1 1/2 cups)

"The people who can most successfully lose weight and maintain a healthy life style are foodies.  When it comes to healthy eating, people who know how to cook and make ingredients taste good have a distinct advantage over those who can't."

Overstuffed Grilled Vegetable-Feta Sandwiches

Tuesday nights after school, Marcus is with his dad.  Tuesday nights starting June 1st, it is also men's golf league.  So, it's just Cakes and I.  Last summer, my sister usually had a weekly dinner gathering at her house on Tuesdays, but so far I haven't heard anything.  I said I'd do it this year, but this week, the outside of my house is in shambles due to the roof people who obviously don't "clean as they go". 
I decided to make another quick dish out of the Weight Watchers Magazine that I had picked up.  Again, it turned out delicious!  And I do believe... you can NEVER go wrong with 5 ingredient, 15 minute recipes.

Overstuffed Grilled Vegetable-Feta Sandwiches

Original recipe from Weight Watchers Summer 2011
PointsPlus value per serving= 7

• 1 1/3 C. yellow squash and zucchini mix  (I didn't really measure...I just used one medium sized squash and two small zucchini's)
• 4  (1/4 in thick) slices of red onion
• Cooking spray
• 1/4 cup grape tomatoes, halved  (again, I didn't measure, I used what I had left)
• 3 Tbsp. light Northern Italian salad dressing with basil and Romano (I used Ken's Steak House Lite)
• 1 Tbsp. chopped fresh basil  (the first use from my garden this year!  YUM!)
• 1 (8oz)  loaf French bread, halved lengthwise
• 3/4 cup crumbled feta

1.  Prepare grill.  Make sure it is nice and hot to create grill marks on the veggies and bread.
2.  Coat squash mix and onion evenly with cooking spray.  Place veggies on grill rack; grill until crisp-tender and beginning to brown.  (I tried to skewer them for easier grilling, but I cut them to thin)
3.  Place tomatoes in a medium bowl; add dressing and basil, toss gently to coat.  Add cooked vegetables to tomato mixture; toss well.
4. Coat sides of bread with cooking spray.  Grill bread 1 minute on each side until lightly toasted.  Spoon vegetable mixture over bottom half of bread; sprinkle with cheese.  Top with remaining bread half.  Slice into 4 even pieces.

4 servings (1 piece)

Josh walked in the house from golf just as I was grilling the bread and I asked him if he wanted a sandwich.  He said yes and raved about it from his first bite.  Amazing!  Usually he complains about no protein when I make something vegetarian.  Even this morning he threw out how tasty dinner was last night.  It's nice to not have the pooh-poohing once in awhile!

Give this one a try...it's delicious!  Let me know what you think!

"Eating is a always a decision, nobody forces your hand to pick up food and put it into your mouth."

Garlic Shrimp with Spinach and Vermicelli

Ooooo...Who doesn't love a new cookbook?  Or new cooking magazine?  I LOVE BOTH!  I wish I could start from front and go to back and make every single recipe!  Some things though, I just know my family wouldn't eat!

Well, standing in an extremely LONG line at the supermarket, I picked up a Weight Watchers magazine...just to browse through of course!  I opened up to this recipe and couldn't stop thinking about it until I asked the woman behind me to hand the magazine back to me and placed it with the rest of my groceries. 
This turned out SO fabulous!  I love how they don't saute the spinach first, but use the pasta water to wilt it.  I'm going to do this again...it seems a much healthier way than to saute in oil! 

Garlic Shrimp with Spinach and Vermicelli

Original recipe from Weight Watchers Summer 2011
Points Plus value per serving=9

• 5 oz. uncooked vermicelli
• 6oz. fresh baby spinach
• 1/3 cup julienne-cut sun-dried tomatoes
• 1 1/2 Tbsp. butter, divided
• 1 lb. large shrimp, peeled and deveined
• 3 large garlic cloves, minced
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground pepper
• 1/3 C. dry white wine
• 3 Tbsp. lemon juice
• 1/4 C. rated fresh Parmesan cheese

1.  Break pasta in half and cook according to package directions, omitting salt and fat.  Place spinach and tomatoes in a colander.  Pour pasta and cooking liquid over spinach mixture in colander, turning with tongs until spinach wilts.
2.  While pasta cooks, melt 1 tsp. butter in a skillet over medium heat; add shrimp and garlic.  Sprinkle shrimp with salt and pepper.  Saute until shrimp just turn pink.  Stir in wine; cook 1 minute.  Remove pan from heat.
3.  Add pasta mixture, remaining 1 1/2 tsp butter, and lemon juice to shrimp mixture; toss well.  Sprinkle with Parmesan cheese.

4 servings @ 1 Cup each.

Eva and I ate quite a bit of this...the boys asked for burgers that morning.   They did however have this as a side when they saw how delicious it looked!! 

Have a nice sunny day!

M I A

I know, I know!  I have been missing!  For awhile now!  BUT...I'm back! 
It all started with the stomach flu, followed by Passover (fasting), followed by more stomach flu, followed by Easter and a mini vacation...  Then I just was out of the habit.  Plus, my appetite has just been boring.  It has been really difficult to cook with our weather too.  It is supposed to be spring, but it has been cold and rainy.  So when I want to have a nice fresh salad, what seems more appropriate is a nice soup or some sort of comfort food.

Monday I made chicken and biscuits and it was delicious.  I didn't take any pictures, but here is the recipe.  Enjoy!

CHICKEN WITH BISCUITS
(original recipe from  For the Love of Cooking)

Filling:

• 1 1/2 cups of cooked chicken meat, diced (I used a Wegmans Rotisserie Chicken)
• 1 tsp olive oil
• 6 oz of cremini mushrooms, sliced
• 1/2 red onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 2-3 cloves of garlic, chopped finely
• 1/2 cup frozen peas, thawed
• 1/2 cup frozen sweet corn, thawed
• 4-5 small red or yellow baby potatoes, quartered 
• 4 1/2 cups of chicken stock
• 1 cup of milk (I used 1%)
• 6 tbsp flour
• Sea salt and fresh cracked pepper to taste

Preheat oven to 400 degrees.  Spray a large 13 x 9 baking dish with cooking spray.  In a small pot of water, boil potatoes for 5-7 minutes, remove from heat, drain and cool.  Heat olive oil in a large skillet over medium heat.  Add the onion, mushrooms, carrots and celery and cook for 5 minutes or until slightly tender; add garlic and continue to cook, stirring frequently, for 45 seconds.  Remove from heat and set aside. In a small bowl combine flour and milk, stirring with a whisk until thoroughly mixed (no lumps).  Place chicken stock in a large pot over high heat, once boiling, slowly add the milk and flour mixture while whisking.  Lower the heat to medium and cook for 3 minutes or until thickened. Add sauteed vegetables, corn, peas, potatoes, and chicken to the mixture and stir; season with salt and pepper. 

Biscuits:

For the biscuits, I used Bisquick!  I made a batch (about 8 biscuits) just by adding milk to the mixture (I leave out the butter and sugar).

Pour the filling into the prepared baking dish and drop biscuit topping onto mixture to form 8 small biscuits.  Bake at 400 degrees for 30 minutes or until golden brown.

Josh was really concerned that the biscuits would be mushy on the bottom, but they weren't!  The cooked all the way through and were delicious! 

Have fun with this one!  The kids are ALWAYS sure to love it! 

BBQ Pulled Chicken Sandwich

Josh went out of town this week, so I have to admit...I took the easy road for a few of my meals.

I was all prepared to cook this meal in the slow cooker until I passed by the Rotisserie Chickens at Wegmans.  That seemed to simple to pass up.

After I shredded the chicken, I simply added some store bought BBQ sauce (we like the Dinosaur BBQ sauce because it doesn't contain high fructose corn syrup) into it and heated it.

Marcus loves french fries (what 6 year old doesn't?) and instead of making them from scratch, I knew I had a package of frozen ones somewhere in the freezer.  Also, too easy to pass up.

I did however, make the coleslaw from scratch because I had cabbage in the fridge.

 BBQ Pulled Chicken Sandwich with Fries

1 Rotisserie Chicken
1 cup BBQ Sauce
4 buns
Frozen Fries 

Shread Chicken and add bbq sauce.

Make fries according to package directions.

Assemble sandwiches and enjoy!

Coleslaw

2 cups cabbage (shredded)

1 carrot (shredded)

1/4 cup mayonaise

1/4 cup sour cream

1 teaspoon sugar
1 lemon (juice)
salt and pepper to taste
1 handful parsley or dill (chopped)

 Mix the cabbage and carrot in a large bowl.
 Mix the mayo, sour cream, sugar, lemon juice, salt and pepper in a bowl.
 Mix everything together.

"Good food ends with good talk." 

Tuna and Cannellini Bean Salad

Josh went outside to do yard-work on Sunday.  I want to go outside and do yard-work!  NAPTIME.  Love it, or hate it.  Hmmmm...me?  BOTH! 

Love -it...

yes.

when I can clean the beds and have a pretty house....

Hate it...

yes.

Baby monitor is insistant on not working outside.

So...In addition to the much requested vodka drinks...Josh had this when he came in for lunch.

Also, everything I had in the pantry....

mix it all together an PRESTO!  Quick and easy lunch.

Tuna and Cannellini Bean Salad

Normally I like to plan the weeks meals ahead and have recipes written and a grocery list ready for shopping by Monday. This week however I did not have the chance to prepare and I have been winging it. At times like these it is always good to fall back on pantry staples. I always seem to have cans of tuna and beans in my pantry/cupboard and I was thinking that a tuna and bean salad would be a nice place to start. My first thought was to go with a mayonnaise based creamy dressing but I wanted something a bit lighter, I decided to go with a simple lemon and mustard vinaigrette. Of course some fresh vegetables and herbs brighten up any salad so I also used those left in the fridge. The salad was quick and simple to make which was nice as I have been pretty busy and it tasted good as well. Overall it was a nice light meal.

Ingredients:
1 6 ounce can water packed tuna (drained and flaked)
1 19 ounce can cannellini beans (drained and rinsed)
1 small red onion (chopped)
1 clove garlic (chopped)
1 handful chopped parsley
1 handful olives (pitted and chopped, optional) kalamata...but I used plain black...
1 tablespoon olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
salt and pepper to taste
1 handful salad greens

Directions:
1. Mix the tuna, beans, onion, garlic, olives and parsley in a bowl.
2. Mix the olive oil, lemon juice, mustard, salt and pepper in a bowl.
3. Mix the dressing and the tuna and beans

Enjoy!!!!

"You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. "

Baked Haddock with Zucchini, Tomato, Dill and Feta

Friday.

Josh, who is Jewish, informs me he follows Lent.  LOL.

 NO!  John follows Lent.   His best friend/Sales manager/golf partner/LUNCH COMPANION...John follows Lent.

OK.  Well, from now on, we too...will follow Lent.  At least on Friday's.  I like fish, so this works out well for me.  Fish...at least once a week.  Thank G-d!

Baked Haddock Topped with Zucchini, Tomato, Dill, and Feta

1 1/2 lbs of Haddock, cut into three portions

1 tsp olive oil

1 large zucchini, diced

1/4 small sweet yellow onion, diced

1 clove of garlic, minced

3-4 Roma tomatoes, diced

1-2 tbsp fresh dill, chopped

4 tbsp feta cheese

Sea salt and freshly cracked lemon pepper

Preheat the oven to 450 degrees. Coat a glass baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and saute for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and saute, stirring constantly for 45 seconds. Remove from heat and let cool.

Gently mix the tomato, 3 tablespoons of feta cheese, and fresh dill in a small bowl. Add the zucchini mixture and mix. Season with sea salt and freshly cracked lemon pepper, to taste.

Season the Haddock with sea salt and freshly cracked lemon pepper on both sides. Place the haddock in the baking dish then spoon the tomato mixture over the top of each piece of fish. Sprinkle the last tablespoon of feta cheese equally over the fish.

Place in the oven and bake for 15-20 minutes or until the fish flakes easily with a fork. Serve immediately.  Enjoy.

 

 

"One must eat to live,  not live to eat."

Mexican Rice Casserole

I really do try to spice up our menus.

My friend, who lives across the country, told me the other day that we eat a lot of Mexican food.  HELLO!  I KNOW!  Stinking tacos.  Well, I have at least been trying to make 'different' Mexican meals...

This was actually an amazing meal that everyone loved.  Super easy to make, the only thing I'd do different next time is to put salsa on top afterwards rather than slice the tomatoes on top while baking.  My preference though...

Mexican Rice Casserole:
1 1/2 cups of white rice, prepared per instructions
1 tsp of olive oil
1 lb lean ground beef (I used 96/4)
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder 1 tsp dried oregano
1/2-1 tsp crushed red pepper flakes
Sea salt and fresh cracked pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz can of tomato sauce
3-4 tbsp fresh cilantro, chopped (divided)
1-2 cups of shredded cheddar cheese
3-4 tomatoes, sliced thickly
Sour cream (topping)
Salsa (topping)
Guacamole (topping)

Preheat the oven to 350 degrees. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, making sure to break it up into crumbles. Cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans, tomato sauce and a bit of cilantro (reserving some for garnishing) to the beef and onion mixture. Mix the ingredients thoroughly, taste and re-season if needed.
Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheddar cheese.

Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream and the remaining chopped cilantro.

 Enjoy.

"Food is our common ground, a universal experience."

Tuscan Chicken with White Beans and Spinach

Cooking Light...October 2010.  Stolen.  LOL.

I must have at least 300 Cooking Light, Bon Appetit, Food and Wine, and Menu magazines.  Luckily I have the space in my new kitchen for all of these...in addition to all of my regular cookbooks!!  I like to go back once in awhile and find something I love. 

I always have these items on hand and this was SO easy!!  And delicious!

Tuscan Chicken with White Beans and Spinach:

 

         

4 slices of lean bacon, cooked and chopped

2 tsp olive oil (divided)
3 boneless, skinless chicken breasts, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried basil, to taste
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
1 15 oz can of diced tomatoes, drained
1 15 oz can of white beans, rinsed & drained
2 cups of baby spinach

Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.

Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.

 

My guys really loved this one!  (Explains why I always have these ingredients on hand!!!)

 

"I cook with wine. Sometimes I even add it to the food."

Oatmeal Butterscotch Cookies

I re found my love of Butterscotch when my sister gave me an Amish Friendship Bread.  If you have never done one of these, you get a small amount of batter, add ingredients over 10 days, divide into 5 parts...pass 4 of those parts to 4 friends and cook your own bread.  That is a whole other story though...

How the butterscotch came into it is... on the last day, before I was going to cook my bread, it called for two packages of instant vanilla pudding.  Who'd have thought I didn't have that in my pantry??  I did however have ONE vanilla and ONE butterscotch.  So I tried it.  SO YUMMY! 

Oven fixed.  Check.

I needed to try to bake something to prove I could do it.  These cookies seemed perfect.  They turned out amazing and everyone loved them!

Oatmeal Butterscotch Cookies
Original recipe from Allrecipes.com

• 1/4 cup + 2 tbsp unsalted butter
• 1/4 cup + 2 tbsp white sugar
• 1/4 cup + 2 tbsp brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup + 2 tbsp flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/3 tsp salt
• 1 1/2 cups of rolled oats
• 3/4 cup of butterscotch chips

Preheat the oven to 375 degrees.  Spray baking sheet with Pam.

Beat the butter, white sugar, and brown sugar together in a large bowl.   Add the egg and vanilla then continue to beat until well combined.

Stir together the flour, baking soda, cinnamon, and salt.  Gradually add the flour mixture to the butter mixture and stir until blended.  Add the butterscotch chips and mix until combined.  Drop by spoonfuls on the prepared baking sheet.  Bake for 8-10 minutes in the oven, or until the edges begin to brown. Cool on a cookie rack.   Enjoy.

 

"If people take the trouble to cook, you should take the trouble to eat."

 

 

Eggplant Parmesan

A few weeks ago when I made something with eggplant, Josh admitted after years of "hating" eggplant...that he now liked it!  Awesome!  Because I LOVE eggplant. 
I saw a recipe for this last week while trying to plan my weekly menu, but I have my own version in my head.  As far as the amount of ingredients...I can't really help with that, this one is all feel.  If you knew my Nana, you would enjoy this comment.  "A pinch of this, a dash of that, as much as you 'feel'." 

I start with a quick sauce.  Saute some onions and garlic in a pot...add crushed tomatoes...and season with salt, pepper and crushed red pepper.

Next I bread and fry the eggplant.  Cut eggplant into 1/2 inch thick slices...coat with all purpose flour, egg wash, and then breadcrumbs (I add crushed red pepper and pecorino-romano cheese to mine).  Drain and cool on paper towels.

Finally, in a baking dish, I layer first the eggplant topped with shredded mozzarella cheese, and finally the sauce.  I continue to layer like this until I reach the top of the pan.  This particular time, I used a 9x9 baking dish and it was perfect for our dinner and for Josh to have left-overs for lunch! 

Eva even liked the few slices of the breaded eggplant that were left over. 

A few times I have even added a few extra layers...for example...ground beef or roasted red peppers or fresh basil.  They all add a little more delicious-ness to this already yummy dinner.   I hope you ENJOY!

"Sharing food with another human being is an intimate act that should not be indulged in lightly."