Sorry for the long delay. It took me a little longer than I thought to be okay after my baby graduated high school. I think I'm better now.
I'm going to start writing about the meals we had the night before so I don't have to change things based on how it turned out. If I write AFTER I fixed it, I can include the notes in the original recipe.
So, last night we had Crock Pizza. My Mother-in-law gave me this recipe several years ago and it's still a family favorite.
Crock Pizza
12 oz. pkg Kluski noodles (I have ONLY been able to find these in Nebraska)
1 1/2 #s ground beef (I use venison)
1 medium onion, chopped
1 green pepper, chopped
1/2 # mushrooms, sliced
16 oz jar pizza sauce
8 oz jar spaghetti sauce (haven't found that size so I buy a bigger one and freeze the leftover)
8 oz shredded reduced fat cheddar cheese
8 oz shredded part-skim mozzarella cheese
6 oz pkg sliced pepperoni
Cook & drain noodles. Meanwhile, brown ground beef, onions, green pepper and mushrooms. Drain. Add sauces to meat mixture and simmer well. Layer twice (noodles, meat sauce, cheddar cheese, mozzarella cheese and pepperoni) in crock pot on high for about 30 minutes.
OR
layer in 9x13 casserole dish sprayed with Pam. Bake in 350 oven for 20 minutes.
Yield: 8 servings at 6 PointsPlus each.
Tuesday, May 31, 2011
Monday, May 9, 2011
Way Behind!
I kinda fell off the wagon posting-wise last week, but am happy to say that I was down 2 lbs when I weighed this morning.
I had an ultra busy week last week and have another one coming up this week. Our youngest son will be graduating from high school on Saturday. We are having his party at our home so I've got a lot to do to get ready.
Last night we ordered in as my husband was sick, but didn't want me to have to cook on Mother's Day. We have plenty for leftovers tonight so I won't be cooking. I will try to make the time to post my recipes this week, but don't be surprised if I'm not back until Sunday or Monday.
I wanted to add comments about the last recipes I posted. We did NOT like the Baked Cod with Asparagus. There are too many easier recipes that taste much better so I won't be making it again. The cake was delicious, but very sloppy so next time I will make a point of going to a store that has the light Cool Whip (am thinking it will be thicker and make the cake more stable). VERY yummy though.
I had an ultra busy week last week and have another one coming up this week. Our youngest son will be graduating from high school on Saturday. We are having his party at our home so I've got a lot to do to get ready.
Last night we ordered in as my husband was sick, but didn't want me to have to cook on Mother's Day. We have plenty for leftovers tonight so I won't be cooking. I will try to make the time to post my recipes this week, but don't be surprised if I'm not back until Sunday or Monday.
I wanted to add comments about the last recipes I posted. We did NOT like the Baked Cod with Asparagus. There are too many easier recipes that taste much better so I won't be making it again. The cake was delicious, but very sloppy so next time I will make a point of going to a store that has the light Cool Whip (am thinking it will be thicker and make the cake more stable). VERY yummy though.
Wednesday, May 4, 2011
Baked Cod with Asparagus
Last night's dinner came out great. Was a little worried with all the changes, but it was very tasty!
Tonight's recipe came from the TV show "The Biggest Loser". They had a challenge a few weeks ago where the contestants were paired up and had a short time to come up with a tasty and healthy meal. The recipe I'm making was made by Moses and Olivia.
Baked Cod with Asparagus
4oz fresh cod fillet
1/2 bunch fresh asparagus (8oz)
1 bunch scallions (green onions), cleaned and trimmed
Parmesan cheese (grated)
1 lemon
Pepper
Garlic powder
Dill (preferably fresh)
Cooking oil spray (I'm using Pam)
Preheat oven to 400. Lightly spray baking dish with Pam. Place scallions on bottom of baking dish (making a bed for the cod). Season cod with 1/4 t garlic powder, 1/4 lemon juiced, 1/8 t black pepper and a sprig of dill. Tent cod baking dish with a piece of foil. Set aside while preparing asparagus.
Place asparagus in another baking dish sprayed with Pam. Season with 1/4 t garlic powder, 1 t Parmesan, 1/4 lemon juiced and 1/8 t black pepper. Place both dishes in preheated oven and bake for 7 minutes.
In the meantime, slice the other half of the lemon and caramelize the slices in a pan. Remove asparagus from oven; keep warm. Remove tent from cod. Bake cod for another 3 minutes. Place cod on a dinner plate. Top with fresh dill sprig and a caramelized lemon wheel. Place asparagus next to cod on plate. Sprinkle with remainder of Parmesan.
This makes 1 serving (I will be making 4 servings) at 4 PointsPlus.
Since dinner is so low in PointsPlus value, I will be also fixing a dessert.
Crumb-Topped Chocolate Cake
1/4 c plus 5 T butter, softened and divided
1 c sugar
2 eggs
1/4 c unsweetened applesauce
1 t vanilla extract
1 c all-purpose flour
1 c cake flour
1/3 c baking cocoa
1 t baking soda
1 t salt
1 1/4 c buttermilk (I'm using low fat)
1/2 c graham cracker crumbs
1/3 c semisweet chocolate chips
2 c reduced-fat whipped topping
In a large mixing bowl, beat 1/4 c butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. Transfer to two 9" round cake pans coated with Pam.
Combine graham cracker crumbs, chocolate chips and remaining butter. Break into small pieces; sprinkle evenly over batter.
Bake at 375 for 18-22 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Spread whipped topping between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers.
Yield: 16 servings at 6 PointsPlus each. NOTE: I calculated this using fat-free Cool Whip (they didn't have "light" at my grocery store).
Tonight's recipe came from the TV show "The Biggest Loser". They had a challenge a few weeks ago where the contestants were paired up and had a short time to come up with a tasty and healthy meal. The recipe I'm making was made by Moses and Olivia.
Baked Cod with Asparagus
4oz fresh cod fillet
1/2 bunch fresh asparagus (8oz)
1 bunch scallions (green onions), cleaned and trimmed
Parmesan cheese (grated)
1 lemon
Pepper
Garlic powder
Dill (preferably fresh)
Cooking oil spray (I'm using Pam)
Preheat oven to 400. Lightly spray baking dish with Pam. Place scallions on bottom of baking dish (making a bed for the cod). Season cod with 1/4 t garlic powder, 1/4 lemon juiced, 1/8 t black pepper and a sprig of dill. Tent cod baking dish with a piece of foil. Set aside while preparing asparagus.
Place asparagus in another baking dish sprayed with Pam. Season with 1/4 t garlic powder, 1 t Parmesan, 1/4 lemon juiced and 1/8 t black pepper. Place both dishes in preheated oven and bake for 7 minutes.
In the meantime, slice the other half of the lemon and caramelize the slices in a pan. Remove asparagus from oven; keep warm. Remove tent from cod. Bake cod for another 3 minutes. Place cod on a dinner plate. Top with fresh dill sprig and a caramelized lemon wheel. Place asparagus next to cod on plate. Sprinkle with remainder of Parmesan.
This makes 1 serving (I will be making 4 servings) at 4 PointsPlus.
Since dinner is so low in PointsPlus value, I will be also fixing a dessert.
Crumb-Topped Chocolate Cake
1/4 c plus 5 T butter, softened and divided
1 c sugar
2 eggs
1/4 c unsweetened applesauce
1 t vanilla extract
1 c all-purpose flour
1 c cake flour
1/3 c baking cocoa
1 t baking soda
1 t salt
1 1/4 c buttermilk (I'm using low fat)
1/2 c graham cracker crumbs
1/3 c semisweet chocolate chips
2 c reduced-fat whipped topping
In a large mixing bowl, beat 1/4 c butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. Transfer to two 9" round cake pans coated with Pam.
Combine graham cracker crumbs, chocolate chips and remaining butter. Break into small pieces; sprinkle evenly over batter.
Bake at 375 for 18-22 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Spread whipped topping between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers.
Yield: 16 servings at 6 PointsPlus each. NOTE: I calculated this using fat-free Cool Whip (they didn't have "light" at my grocery store).
Tuesday, May 3, 2011
Chicken Cordon Bleu Bake
Last night's Pizza Lasagna was excellent! The red bell pepper maintained a tiny bit of crunch giving it a unique blend of textures. Yum!!! The Parmesan Pull-Apart Bread was, as always, a hit with my family.
Tonight's recipe comes from Beth Hood's blog (http://notarealhousewife.blogspot.com/).
Chicken Cordon Bleu Bake
2 c cooked chopped chicken (about 2 large boneless breasts)
3 oz diced ham
1 can cream of chicken soup
1/2 c sour cream
salt and pepper to taste
2 c shredded Swiss cheese
1 box stuffing mix for chicken
butter and water called for on stuffing box
Cook stuffing according to package directions; set aside.
In a large bowl, combine chicken, ham, cream of chicken soup and sour cream. Season with salt and pepper to taste (go lightly on the salt since the soup and ham are pretty salty on their own).
Pour mixture into a 9x13 pan sprayed with Pam.
Sprinkle cheese evenly over the chicken mixture. Carefully add stuffing in an even layer on top of the cheese.
Bake uncovered at 350 for 30 minutes until hot and bubbly.
Yield: 6 servings at 11 PointsPlus with the following changes made: I am using reduced-fat cream of chicken soup, fat-free sour cream and olive oil in place of butter when making the stuffing. The PointsPlus value was too high for me as originally written.
Fettuccine with Spinach and Ricotta
6 oz whole-wheat fettuccine
1 T extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1 bunch spinach
1/4 c beef broth
1/4 t black pepper
3/4 c fat-free ricotta
2 t parsley
Cook the fettuccine according to package directions; drain and keep warm.
Meanwhile, heat oil in a large non-stick saucepan over medium-high heat. Add onion and saute until soft, about 8 minutes. Stir in garlic and cook 1 minute more. Add spinach, broth and pepper; cook, stirring, until the spinach is soft and the broth has thickened to a glaze, about 10 minutes.
Add the cooked, drained fettuccine to the pan along with the ricotta; cook, tossing gently, until just warmed through, 2 minutes. Sprinkle with parsley and serve at once.
Yield: 4 servings at 4 PointsPlus each.
Tonight's recipe comes from Beth Hood's blog (http://notarealhousewife.blogspot.com/).
Chicken Cordon Bleu Bake
2 c cooked chopped chicken (about 2 large boneless breasts)
3 oz diced ham
1 can cream of chicken soup
1/2 c sour cream
salt and pepper to taste
2 c shredded Swiss cheese
1 box stuffing mix for chicken
butter and water called for on stuffing box
Cook stuffing according to package directions; set aside.
In a large bowl, combine chicken, ham, cream of chicken soup and sour cream. Season with salt and pepper to taste (go lightly on the salt since the soup and ham are pretty salty on their own).
Pour mixture into a 9x13 pan sprayed with Pam.
Sprinkle cheese evenly over the chicken mixture. Carefully add stuffing in an even layer on top of the cheese.
Bake uncovered at 350 for 30 minutes until hot and bubbly.
Yield: 6 servings at 11 PointsPlus with the following changes made: I am using reduced-fat cream of chicken soup, fat-free sour cream and olive oil in place of butter when making the stuffing. The PointsPlus value was too high for me as originally written.
Fettuccine with Spinach and Ricotta
6 oz whole-wheat fettuccine
1 T extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
1 bunch spinach
1/4 c beef broth
1/4 t black pepper
3/4 c fat-free ricotta
2 t parsley
Cook the fettuccine according to package directions; drain and keep warm.
Meanwhile, heat oil in a large non-stick saucepan over medium-high heat. Add onion and saute until soft, about 8 minutes. Stir in garlic and cook 1 minute more. Add spinach, broth and pepper; cook, stirring, until the spinach is soft and the broth has thickened to a glaze, about 10 minutes.
Add the cooked, drained fettuccine to the pan along with the ricotta; cook, tossing gently, until just warmed through, 2 minutes. Sprinkle with parsley and serve at once.
Yield: 4 servings at 4 PointsPlus each.
Monday, May 2, 2011
Time to Catch Up!
The Pork Chops from Thursday were great! Definitely will fix those again.
We had leftovers Friday then I wasn't home on Saturday so I'm just one day behind on posting my recipes.
Last night was:
Hearty Egg Casserole
1# bulk pork sausage
1 small onion, chopped
16 oz pkg frozen spinach, thawed and well drained
1 c reduced fat shredded Mexican cheese, divided
3 c Egg Beaters
1 c fat-free half-and-half
1 c skim milk
1/4 t ground nutmeg
In a large non-stick skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in spinach and 1/2 c cheese. Transfer to 9x13 pan sprayed with Pam.
In a large bowl, beat egg beaters, half-and-half, milk and nutmeg. Pour over sausage mixture. Bake, uncovered, at 350 for 35-40 minutes or until knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes before cutting.
Yield: 12 servings at 7 PointsPlus each.
I got the original recipe from Taste of Home - Healthy Cooking, but changed so much about it that I just used the original more like a suggestion. The original had mushrooms, full fat cheese, 10 oz of Spinach, etc. It turned out great though. Ate some leftover for breakfast this morning.
Tonight we are having:
Pizza Lasagna
1/2# lean ground beef (I'm using venison)
29 oz canned diced tomatoes, undrained
15 oz canned ready-to-serve creamy tomato soup (I bought Healthy Choice)
6 oz canned tomato paste
1/2 c water
1 medium onion, chopped
1 t EACH dried oregano and garlic powder
1/2 t salt
9 uncooked lasagna noodles
4 oz sliced turkey pepperoni
1 1/2 c (6 oz) shredded part-skim mozzarella cheese, divided
1 medium sweet red pepper, diced
6 green onions, chopped
2 1/4 oz canned sliced black olives, drained
In a non-stick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings.
Spread 1/2 c sauce in a 9x13 pan sprayed with Pam. Top with 3 noodles and 1/3 of the sauce, then pepperoni. Sprinkle with 1 c cheese. Top with 3 noodles and 1/3 of the sauce. Top with red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with black olives.
Cover and bake at 350 for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 10 minutes.
Yield: 12 servings at 5 PointsPlus each.
I'm also going to serve Parmesan Pull-Apart Bread. Not the lowest PointsPlus value, but my family loves it.
Will be going to Cracker Barrel for lunch with a friend. I will order the vegetable plate so I can get my "5 a day", but have to admit, I can't turn down their Sweet Iced Tea.
We had leftovers Friday then I wasn't home on Saturday so I'm just one day behind on posting my recipes.
Last night was:
Hearty Egg Casserole
1# bulk pork sausage
1 small onion, chopped
16 oz pkg frozen spinach, thawed and well drained
1 c reduced fat shredded Mexican cheese, divided
3 c Egg Beaters
1 c fat-free half-and-half
1 c skim milk
1/4 t ground nutmeg
In a large non-stick skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Remove from heat; stir in spinach and 1/2 c cheese. Transfer to 9x13 pan sprayed with Pam.
In a large bowl, beat egg beaters, half-and-half, milk and nutmeg. Pour over sausage mixture. Bake, uncovered, at 350 for 35-40 minutes or until knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 5 minutes before cutting.
Yield: 12 servings at 7 PointsPlus each.
I got the original recipe from Taste of Home - Healthy Cooking, but changed so much about it that I just used the original more like a suggestion. The original had mushrooms, full fat cheese, 10 oz of Spinach, etc. It turned out great though. Ate some leftover for breakfast this morning.
Tonight we are having:
Pizza Lasagna
1/2# lean ground beef (I'm using venison)
29 oz canned diced tomatoes, undrained
15 oz canned ready-to-serve creamy tomato soup (I bought Healthy Choice)
6 oz canned tomato paste
1/2 c water
1 medium onion, chopped
1 t EACH dried oregano and garlic powder
1/2 t salt
9 uncooked lasagna noodles
4 oz sliced turkey pepperoni
1 1/2 c (6 oz) shredded part-skim mozzarella cheese, divided
1 medium sweet red pepper, diced
6 green onions, chopped
2 1/4 oz canned sliced black olives, drained
In a non-stick skillet, cook beef over medium heat until no longer pink; drain. For sauce, in a large bowl, combine the tomatoes, soup, tomato paste, water, onion and seasonings.
Spread 1/2 c sauce in a 9x13 pan sprayed with Pam. Top with 3 noodles and 1/3 of the sauce, then pepperoni. Sprinkle with 1 c cheese. Top with 3 noodles and 1/3 of the sauce. Top with red pepper, green onions and beef. Top with remaining noodles, sauce and cheese. Sprinkle with black olives.
Cover and bake at 350 for 70-80 minutes or until noodles are tender. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 10 minutes.
Yield: 12 servings at 5 PointsPlus each.
I'm also going to serve Parmesan Pull-Apart Bread. Not the lowest PointsPlus value, but my family loves it.
Will be going to Cracker Barrel for lunch with a friend. I will order the vegetable plate so I can get my "5 a day", but have to admit, I can't turn down their Sweet Iced Tea.
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