Wow, I haven't been keeping up this week. We've been having some sleepless nights and sickies around here and now I'm trying to eliminate gassy foods from my diet to see if it helps my youngest (who is still nursing) to sleep better. This led me to FINALLY make a batch of freezer biscuits that I've been meaning to make for 2 weeks now. I LOVE this recipe and make it so often that I'm about to type it from memory. :)
YUM - 5 stars - I have always loved eating biscuits and honey (mixed with butter) for breakfast. Freezer biscuits are by far my favorite and this is my favorite recipe.
EASE - 3 stars - I think it is very easy but some of you out there are probably not "bakers" and will find this one not so easy if you don't have a good mixer. I highly recommend using a good mixer for this.
HEALTH - I'm not sure what to put here. They're not bad for you but it's not a health food either. :) So somewhere in the middle. Plus, it really depends on what you eat them with...if anything.
Freezer Biscuits
Source - My Mom! Love her! I'm not sure of the original source but this is my Mom and Grandmother's recipe.
Ingredients
5 cups of all purpose flour (I recommend Gold Medal)
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
1 cup shortening (I use 3/4 cup to keep them a little more firm)
2 pkgs yeast (I use the yeast that comes in a jar... so that is 4 1/2 tsp)
1/4 cup warm water (I use between 1/4 and 1/3 cup...it's hard to mix the yeast in only 1/4 cup)
2 cups buttermilk (I use the low fat version)
Mix together the dry ingredients. Cut in the shortening (I use the whisk attachment on my mixer). Dissolve yeast in water. (I do this while the shortening is being cut in and I let it sit a little bit so that it dissolves well.) Change out the whisk attachment for the beater. Add yeast mixture to flour mixture. Add buttermilk and beat until incorporated. Change out the beater for the kneading attachment and let the mixer knead the dough while you prepare your dough board. Turn dough out onto a floured dough board (or clean countertop) and knead lightly. Roll out to about 3/4 - 1 inch thick. Cut biscuits and put them on a pan that can be placed in your freezer. Once the biscuits are frozen, you can store them in a large ziploc bag in your freezer.
When you are ready to use them, I suggest that you put the desired number of biscuits in a pan and set them in the fridge overnight to thaw. However, many times I forget to do this and just thaw them in the microwave. It works just as well just be careful not to overdo it. Bake at 400 degrees for about 10 minutes or until golden brown. YUM YUM YUM!!!
Thursday, March 25, 2010
Monday, March 22, 2010
#10 - Jalapeno Corn Bread
Absolutely the BEST jalapeno corn bread I have had and good for you too!
YUM - 5 stars - see above. And even with 6 jalapenos it is not too hot.
EASE - 4 stars - A little chopping and don't forget to wear gloves when you seed those jalapenos.
HEALTH - 5 stars - Cooking Light.
Jalapeno Corn Bread
Source: Cooking Light on www.myrecipes.com
Ingredients
* 1 teaspoon vegetable oil
* Cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups yellow cornmeal
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 cup fat-free milk
* 1/2 cup chopped red bell pepper
* 1/2 cup minced seeded jalapeño pepper (about 6 large)
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons minced fresh cilantro
* 2 large eggs, lightly beaten
* 1 (7-ounce) can whole-kernel corn, drained
Preparation
Preheat oven to 425°.
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Nutritional Information
Calories:
174 (25% from fat)
Fat:
4.9g (sat 2.3g,mono 1.5g,poly 0.7g)
Protein:
4.9g
Carbohydrate:
28.1g
Fiber:
1.4g
Cholesterol:
45mg
Iron:
1.8mg
Sodium:
416mg
Calcium:
105mg
Cooking Light, NOVEMBER 2000
YUM - 5 stars - see above. And even with 6 jalapenos it is not too hot.
EASE - 4 stars - A little chopping and don't forget to wear gloves when you seed those jalapenos.
HEALTH - 5 stars - Cooking Light.
Jalapeno Corn Bread
Source: Cooking Light on www.myrecipes.com
Ingredients
* 1 teaspoon vegetable oil
* Cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups yellow cornmeal
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 cup fat-free milk
* 1/2 cup chopped red bell pepper
* 1/2 cup minced seeded jalapeño pepper (about 6 large)
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons minced fresh cilantro
* 2 large eggs, lightly beaten
* 1 (7-ounce) can whole-kernel corn, drained
Preparation
Preheat oven to 425°.
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Nutritional Information
Calories:
174 (25% from fat)
Fat:
4.9g (sat 2.3g,mono 1.5g,poly 0.7g)
Protein:
4.9g
Carbohydrate:
28.1g
Fiber:
1.4g
Cholesterol:
45mg
Iron:
1.8mg
Sodium:
416mg
Calcium:
105mg
Cooking Light, NOVEMBER 2000
Saturday, March 20, 2010
#9 - Quinoa with Black Beans
Easy and a great meal for a potluck side dish. It is super healthy because of the quinoa and it is super yummy because of the cilantro.
YUM - 4 stars - Pretty yummy. This can be used as a meatless main dish but I like it as a side dish to a Mexican or Spanish meal.
EASE - 5 stars - Very easy and very transportable. It travels well which makes it great as a dish to take to a potluck.
HEALTH - 5 stars - Very healthy. I'm pretty sure I got this one from Cooking Light but the main health factor is the quinoa which is packed full of good stuff.
Quinoa and Black Beans
Ingredients
* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
Directions
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
YUM - 4 stars - Pretty yummy. This can be used as a meatless main dish but I like it as a side dish to a Mexican or Spanish meal.
EASE - 5 stars - Very easy and very transportable. It travels well which makes it great as a dish to take to a potluck.
HEALTH - 5 stars - Very healthy. I'm pretty sure I got this one from Cooking Light but the main health factor is the quinoa which is packed full of good stuff.
Quinoa and Black Beans
Ingredients
* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro
Directions
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Thursday, March 18, 2010
#8 - Thai-Style Pork Stew
Our church had a pastor's conference today and the ladies of our church provided lunch which consisted of soup, sandwiches, salad, and dessert. I took this "stew" and rice to serve with it. I should mention that I doubled the recipe but kept the 8hr cook time and it turned out a bit dry (my crock pot cooks a little hot, I think) so I ended up adding a bit more teriyaki sauce, vinegar, and chicken bouillon. If I were to make this again, I would try it exactly as the recipe says and cut back on the cook time.
YUM - 5 stars - I LOVED it. It's a bit spicy and has peanut butter in it so that gives it a nutty flavor also. You're supposed to serve it with peanuts and green onions on top and a slice of lime. I had bought a couple of limes but accidentally left them at home. :( Oh, and I got several complements...even from a certain picky eater I know. :)
EASE - 5 stars - SO easy. It is another crock-pot meal with very little prep. It takes 8 hrs in the crock pot.
HEALTHY - 5 stars - Guess what...It's a Cooking Light recipe! :-O
Thai-Style Pork Stew
Source: Cooking Light on www.myrecipes.com
Ingredients
* Stew:
* 2 pounds boned pork loin, cut into 4 pieces
* 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
* 1/4 cup teriyaki sauce
* 2 tablespoons rice or white wine vinegar
* 1 teaspoon crushed red pepper
* 2 garlic cloves, minced
* 1/4 cup creamy peanut butter
*
Remaining ingredients:
* 6 cups hot cooked basmati rice
* 1/2 cup chopped green onions
* 2 tablespoons chopped dry-roasted peanuts
* 8 lime wedges
Preparation
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Nutritional Information
Calories:
412 (30% from fat)
Fat:
13.6g (sat 3.6g,mono 6.2g,poly 2.5g)
Protein:
28.9g
Carbohydrate:
42.3g
Fiber:
2.1g
Cholesterol:
64mg
Iron:
2.9mg
Sodium:
425mg
Calcium:
37mg
Cooking Light, SEPTEMBER 1999
YUM - 5 stars - I LOVED it. It's a bit spicy and has peanut butter in it so that gives it a nutty flavor also. You're supposed to serve it with peanuts and green onions on top and a slice of lime. I had bought a couple of limes but accidentally left them at home. :( Oh, and I got several complements...even from a certain picky eater I know. :)
EASE - 5 stars - SO easy. It is another crock-pot meal with very little prep. It takes 8 hrs in the crock pot.
HEALTHY - 5 stars - Guess what...It's a Cooking Light recipe! :-O
Thai-Style Pork Stew
Source: Cooking Light on www.myrecipes.com
Ingredients
* Stew:
* 2 pounds boned pork loin, cut into 4 pieces
* 2 cups (1 x 1/4-inch) julienne-cut red bell pepper
* 1/4 cup teriyaki sauce
* 2 tablespoons rice or white wine vinegar
* 1 teaspoon crushed red pepper
* 2 garlic cloves, minced
* 1/4 cup creamy peanut butter
*
Remaining ingredients:
* 6 cups hot cooked basmati rice
* 1/2 cup chopped green onions
* 2 tablespoons chopped dry-roasted peanuts
* 8 lime wedges
Preparation
To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Nutritional Information
Calories:
412 (30% from fat)
Fat:
13.6g (sat 3.6g,mono 6.2g,poly 2.5g)
Protein:
28.9g
Carbohydrate:
42.3g
Fiber:
2.1g
Cholesterol:
64mg
Iron:
2.9mg
Sodium:
425mg
Calcium:
37mg
Cooking Light, SEPTEMBER 1999
Wednesday, March 17, 2010
#7 - Bake-In Oozy Bread
My husband recently bought this book called This is Why You're Fat (When Dreams Become Heart Attacks). It is an awful book full of horrible foods. LOL The cover features a bacon cheeseburger with Krispy Kreme donuts as buns. :) So, some of his friends at work decided to have Fat Thursday tomorrow. Peter is taking a dish that I discovered while watching the Rachael Ray show a few years ago. Here it is!
YUM - 5 stars...if you like bacon and maple syrup together.
EASE - 4 stars The most time consuming part is preparing the bacon.
HEALTH - 1 star Yep...it's bad. Not a single redeeming quality.
Bake-in Oozy Bread
Source: Rachael Ray show
1 can of large biscuits (like Grands...be sure to get the plain kind, not the extra buttery kind)
1 lb of bacon, cut up
1 cup of maple syrup (I use the real stuff. I've never tried pancake syrup here)
1 stick of butter
Pre-heat oven to 375°F.
Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes, drain and reserve.
Place a small saucepot over medium heat and add the maple syrup and the butter – do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.
Butter or spray a 3-inch x 9-inch loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer three of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in.
Sprinkle half of the reserved bacon onto of the biscuits and top with about 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top (I tear these up into pieces), sprinkle the rest of the bacon over them and top with the remaining maple sauce.
Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.
YUM - 5 stars...if you like bacon and maple syrup together.
EASE - 4 stars The most time consuming part is preparing the bacon.
HEALTH - 1 star Yep...it's bad. Not a single redeeming quality.
Bake-in Oozy Bread
Source: Rachael Ray show
1 can of large biscuits (like Grands...be sure to get the plain kind, not the extra buttery kind)
1 lb of bacon, cut up
1 cup of maple syrup (I use the real stuff. I've never tried pancake syrup here)
1 stick of butter
Pre-heat oven to 375°F.
Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes, drain and reserve.
Place a small saucepot over medium heat and add the maple syrup and the butter – do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.
Butter or spray a 3-inch x 9-inch loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer three of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those in.
Sprinkle half of the reserved bacon onto of the biscuits and top with about 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top (I tear these up into pieces), sprinkle the rest of the bacon over them and top with the remaining maple sauce.
Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.
Tuesday, March 16, 2010
#6 - Double Quick Dinner Rolls
I LOVE yeast rolls but they are a bit too time-consuming to make on a regular basis. SO, if I ever have a craving for yeast rolls, don't have any in the freezer, and have about an hour before dinner, this is my recipe.
YUM - 4 stars - Not as good as the not-so-quick yeast rolls but still pretty good. But plan on eating them all that night. They really aren't all they great leftover.
EASE - 4 stars - These are made in muffin pans so no rolling, kneading, etc. There is still some rise time, though, so be sure to account for that.
HEALTH - 3 stars - Depending on the diet, these aren't great but they're not all bad either. I have never tried making them with whole wheat flour but that would up the health rating quite a lot. Hmmm...I may have to try that soon.
Double Quick Dinner Rolls
Source: My Mom (from her REALLY old Betty Crocker cookbook)
1 cup warm water
1 pkg active dry yeast
2 Tbsp sugar
2 1/4 cups all-purpose flour (Gold Medal is the best for breads!!)
1 tsp salt
1 egg
2 Tbsp shortening
Put the water and yeast in a bowl (stir until yeast is mostly dissolved). Stir in sugar, half of the flour, and the salt. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Cover with a cloth and let the dough rise for 30 minutes. Grease 12 large muffin cups. Stir dough down and evenly distribute among muffin cups. Let rise 20-30 minutes. Bake at 400 degrees until golden brown.
YUM - 4 stars - Not as good as the not-so-quick yeast rolls but still pretty good. But plan on eating them all that night. They really aren't all they great leftover.
EASE - 4 stars - These are made in muffin pans so no rolling, kneading, etc. There is still some rise time, though, so be sure to account for that.
HEALTH - 3 stars - Depending on the diet, these aren't great but they're not all bad either. I have never tried making them with whole wheat flour but that would up the health rating quite a lot. Hmmm...I may have to try that soon.
Double Quick Dinner Rolls
Source: My Mom (from her REALLY old Betty Crocker cookbook)
1 cup warm water
1 pkg active dry yeast
2 Tbsp sugar
2 1/4 cups all-purpose flour (Gold Medal is the best for breads!!)
1 tsp salt
1 egg
2 Tbsp shortening
Put the water and yeast in a bowl (stir until yeast is mostly dissolved). Stir in sugar, half of the flour, and the salt. Beat until smooth. Add egg and shortening. Beat in rest of flour until smooth. Cover with a cloth and let the dough rise for 30 minutes. Grease 12 large muffin cups. Stir dough down and evenly distribute among muffin cups. Let rise 20-30 minutes. Bake at 400 degrees until golden brown.
Monday, March 15, 2010
#5 - Smokin' Linguine
This is a dish that my mother-in-law makes for us a lot (by request!). Peter has never been a big fan of seafood and so this was a dish that his mom would make for him when making a certain seafood dish for his stepfather. She has made it for us several times and since she cooks without a recipe I had to watch her carefully one time and write it down. :)
YUM - 5 stars - Very Yummy. Noodles, cheese, garlic, and bacon...how can you go wrong?
EASE - 4 stars - Pretty Easy. The most time consuming part is chopping up the ingredients and cooking the bacon beforehand. Otherwise it goes together in about 30 minutes or less.
HEALTH - 2 stars - It's not the worst thing ever and you could probably cut down on fat and calories by using low-fat and low-cal substitutes but who would want to do that? :)
Smokin' Linguine
Source: Marie Sande
8 oz Linguine or Fettuccine noodles
2 tbsp butter
2 cups of cut up ham (small cubes)
1 medium onion chopped
6-8 slices of bacon, chopped and cooked until crisp
4-5 cloves of garlic, minced
8 oz sour cream
8 oz smoked cheese, shredded (I recommend smoked cheddar)
Cook linguine noodles according to package directions. In a large saucepan or skillet, melt 2 tbsp of butter. Add ham and onions and saute until the onions are tender. Add garlic and cooked bacon and saute for about 1-2 minutes. Add sour cream and heat until warm throughout. Mix with the noodles and serve with cheese on top.
If desired, toss the noodles with a little olive oil before mixing with the ham mixture.
Also, to add volume (about 6-8 good size servings), double the noodles, add a chopped green pepper with the onion and add a can of cream of mushroom with the sour cream. This is how I made it last time I fixed it for company and it turned out GREAT!
YUM - 5 stars - Very Yummy. Noodles, cheese, garlic, and bacon...how can you go wrong?
EASE - 4 stars - Pretty Easy. The most time consuming part is chopping up the ingredients and cooking the bacon beforehand. Otherwise it goes together in about 30 minutes or less.
HEALTH - 2 stars - It's not the worst thing ever and you could probably cut down on fat and calories by using low-fat and low-cal substitutes but who would want to do that? :)
Smokin' Linguine
Source: Marie Sande
8 oz Linguine or Fettuccine noodles
2 tbsp butter
2 cups of cut up ham (small cubes)
1 medium onion chopped
6-8 slices of bacon, chopped and cooked until crisp
4-5 cloves of garlic, minced
8 oz sour cream
8 oz smoked cheese, shredded (I recommend smoked cheddar)
Cook linguine noodles according to package directions. In a large saucepan or skillet, melt 2 tbsp of butter. Add ham and onions and saute until the onions are tender. Add garlic and cooked bacon and saute for about 1-2 minutes. Add sour cream and heat until warm throughout. Mix with the noodles and serve with cheese on top.
If desired, toss the noodles with a little olive oil before mixing with the ham mixture.
Also, to add volume (about 6-8 good size servings), double the noodles, add a chopped green pepper with the onion and add a can of cream of mushroom with the sour cream. This is how I made it last time I fixed it for company and it turned out GREAT!
Sunday, March 14, 2010
#4 - Jalapeno Corn Bread
I'm posting a little late today because I've had a busy birthday. :) This is a recipe I found on www.myrecipes.com and is another Cooking Light recipe. It was by special request of my husband and I'm so glad I found this recipe. It is SO yummy!!
YUM - 5 stars (see above)
EASE - 4 stars - a bit of chopping but otherwise pretty easy.
HEALTH - 5 stars - Yup, another Cooking Light recipe.
Jalapeño Corn Bread
Source: Cooking Light on www.myrecipes.com
Ingredients
* 1 teaspoon vegetable oil
* Cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups yellow cornmeal
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 cup fat-free milk
* 1/2 cup chopped red bell pepper
* 1/2 cup minced seeded jalapeño pepper (about 6 large)
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons minced fresh cilantro
* 2 large eggs, lightly beaten
* 1 (7-ounce) can whole-kernel corn, drained
Preparation
Preheat oven to 425°.
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Nutritional Information
Calories:
174 (25% from fat)
Fat:
4.9g (sat 2.3g,mono 1.5g,poly 0.7g)
Protein:
4.9g
Carbohydrate:
28.1g
Fiber:
1.4g
Cholesterol:
45mg
Iron:
1.8mg
Sodium:
416mg
Calcium:
105mg
Cooking Light, NOVEMBER 2000
YUM - 5 stars (see above)
EASE - 4 stars - a bit of chopping but otherwise pretty easy.
HEALTH - 5 stars - Yup, another Cooking Light recipe.
Jalapeño Corn Bread
Source: Cooking Light on www.myrecipes.com
Ingredients
* 1 teaspoon vegetable oil
* Cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups yellow cornmeal
* 2 tablespoons sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 cup fat-free milk
* 1/2 cup chopped red bell pepper
* 1/2 cup minced seeded jalapeño pepper (about 6 large)
* 3 tablespoons butter or stick margarine, melted
* 2 tablespoons minced fresh cilantro
* 2 large eggs, lightly beaten
* 1 (7-ounce) can whole-kernel corn, drained
Preparation
Preheat oven to 425°.
Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.
Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.
Nutritional Information
Calories:
174 (25% from fat)
Fat:
4.9g (sat 2.3g,mono 1.5g,poly 0.7g)
Protein:
4.9g
Carbohydrate:
28.1g
Fiber:
1.4g
Cholesterol:
45mg
Iron:
1.8mg
Sodium:
416mg
Calcium:
105mg
Cooking Light, NOVEMBER 2000
Saturday, March 13, 2010
#3 - Lasagna
Okay, I know everyone has their go-to recipe for lasagna and this one probably isn't much different but it has always been my favorite recipe. Tonight I'm making it with ground turkey because my dad can't have beef. You could probably cut down on fat with low fat cottage cheese also. So, if you don't already have that go-to recipe for lasagna, you might just have to try this one!
YUM - 5 stars - Very Yummy but not a whole lot different from most other lasagnas.
EASE - 4 stars - Pretty Easy. The only reason I don't make it more often is because of having to deal with lasagna noodles. Ha! Pretty poor excuse, huh?
HEALTH - 4 stars - Pretty Healthy. See my comments above about making it a bit healthier.
Lasagna
Source - Debbie Myers
1 1/2 lb hamburger meat
2 cans tomato soup
1/2 cup water
2 tsp vinegar
2 tsp oregano
1 tsp garlic
1 tsp onion flakes
1/2 lb lasagna noodles
1 pint cottage cheese
1/2 lb mozzerella
Brown beef. Simmer next 6 ingredients for 30 minutes. Cook lasagna noodles as directed.
In an 8x12 pan, make 2 layers in this order: Noodle, cottage cheese, sauce, mozzarella. Sprinkle with parmesan cheese, if desired.
Bake at 350 degrees for 30 min.
YUM - 5 stars - Very Yummy but not a whole lot different from most other lasagnas.
EASE - 4 stars - Pretty Easy. The only reason I don't make it more often is because of having to deal with lasagna noodles. Ha! Pretty poor excuse, huh?
HEALTH - 4 stars - Pretty Healthy. See my comments above about making it a bit healthier.
Lasagna
Source - Debbie Myers
1 1/2 lb hamburger meat
2 cans tomato soup
1/2 cup water
2 tsp vinegar
2 tsp oregano
1 tsp garlic
1 tsp onion flakes
1/2 lb lasagna noodles
1 pint cottage cheese
1/2 lb mozzerella
Brown beef. Simmer next 6 ingredients for 30 minutes. Cook lasagna noodles as directed.
In an 8x12 pan, make 2 layers in this order: Noodle, cottage cheese, sauce, mozzarella. Sprinkle with parmesan cheese, if desired.
Bake at 350 degrees for 30 min.
Thursday, March 11, 2010
#2 - Thai Pork with Red Curry
YUM - 5 stars, VERY YUMMY!! Even a certain someone, who shall remain nameless but who doesn't like curry or coconut, liked this dish. Love you, Kelly! (oops...was that out loud?) Okay, so if you don't like Thai curry dishes you may noy like this as well as we did. Oh. and I forgot the cilantro at the end. I'm not sure how that would have affected this rating.
EASE - 4 stars, Pretty Dern Easy. Crock-pot just spells easy to me. :) However, I did have to chop up my pork (next time I'll probably just invest in the pre-chopped stuff) and then you have to brown it a third at a time. But, otherwise, it was chop, mix, done.
HEALTH - 4 stars, Perty Healthy. This recipe is from the magazine All You and is pretty good calorie-wise per serving. The fat content is a bit on the high side but it is great for a low-carb diet. I served it over rice so that would be the only addition to the included cals and carbs.
Thai Pork with Red Curry
Source - All You at www.myrecipes.com
Ingredients
* 1 1/4 cups chicken broth
* 1 (14 oz.) can reduced-fat coconut milk
* 1 onion, thickly sliced
* 1 red bell pepper, cored and sliced lengthwise
* 1 (8 oz.) package white mushrooms, quartered
* 2 tablespoons red curry paste
* 3 tablespoons vegetable oil
* 2 1/2 pounds boneless pork butt or shoulder, cubed
* 1 tablespoon kosher salt
* 1/2 teaspoon black pepper
* 1 cup chopped cilantro
Preparation
Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
Sprinkle cilantro on stew; Serve over rice, if desired.
Nutritional Information
Calories:
450
Fat:
28g (sat 10g)
Protein:
40g
Carbohydrate:
8g
Fiber:
2g
Cholesterol:
129mg
Sodium:
434mg
All You, APRIL 2006
EASE - 4 stars, Pretty Dern Easy. Crock-pot just spells easy to me. :) However, I did have to chop up my pork (next time I'll probably just invest in the pre-chopped stuff) and then you have to brown it a third at a time. But, otherwise, it was chop, mix, done.
HEALTH - 4 stars, Perty Healthy. This recipe is from the magazine All You and is pretty good calorie-wise per serving. The fat content is a bit on the high side but it is great for a low-carb diet. I served it over rice so that would be the only addition to the included cals and carbs.
Thai Pork with Red Curry
Source - All You at www.myrecipes.com
Ingredients
* 1 1/4 cups chicken broth
* 1 (14 oz.) can reduced-fat coconut milk
* 1 onion, thickly sliced
* 1 red bell pepper, cored and sliced lengthwise
* 1 (8 oz.) package white mushrooms, quartered
* 2 tablespoons red curry paste
* 3 tablespoons vegetable oil
* 2 1/2 pounds boneless pork butt or shoulder, cubed
* 1 tablespoon kosher salt
* 1/2 teaspoon black pepper
* 1 cup chopped cilantro
Preparation
Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.
Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.
Sprinkle cilantro on stew; Serve over rice, if desired.
Nutritional Information
Calories:
450
Fat:
28g (sat 10g)
Protein:
40g
Carbohydrate:
8g
Fiber:
2g
Cholesterol:
129mg
Sodium:
434mg
All You, APRIL 2006
First recipe - Chicken Tamale Casserole
YUM - 5 stars, VERY YUMMY. Peter loves spicy food and this was just up his alley. If you or your kids don't like things very spicy this might not be the dish for you. It was perfect for me (not TOO spicy) but you could probably make it milder by leaving out the red pepper or using milder chiles.
EASE - 5 stars, SUPER EASY. And quick (especially when the chicken is already cooked and ready to go)!! A perfect weeknight meal.
HEALTH - 4 stars, VERY HEALTHY. Its a Cooking Light recipe! It has to be healthy. :) Except that you will want more than the allotted serving so it ends up being less healthy than advertised. :)
Chicken Tamale Casserole
Source - Cooking Light on www.myrecipes.com
Yield: 8 servings
Ingredients
* 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Martha White)
* 1 (4-ounce) can chopped green chiles, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
* 2 cups shredded cooked chicken breast
* 1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information
Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg
Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008
EASE - 5 stars, SUPER EASY. And quick (especially when the chicken is already cooked and ready to go)!! A perfect weeknight meal.
HEALTH - 4 stars, VERY HEALTHY. Its a Cooking Light recipe! It has to be healthy. :) Except that you will want more than the allotted serving so it ends up being less healthy than advertised. :)
Chicken Tamale Casserole
Source - Cooking Light on www.myrecipes.com
Yield: 8 servings
Ingredients
* 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Martha White)
* 1 (4-ounce) can chopped green chiles, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
* 2 cups shredded cooked chicken breast
* 1/2 cup fat-free sour cream
Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
Nutritional Information
Calories:
354 (36% from fat)
Fat:
14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
Protein:
18.9g
Carbohydrate:
36.3g
Fiber:
2.5g
Cholesterol:
58mg
Iron:
1.7mg
Sodium:
620mg
Calcium:
179mg
Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008
Wednesday, March 10, 2010
A New Blog
Recently my family started a new "diet" which mostly just consists of eating healthy. I was wanting a way to share all of these great recipes with my friends and family and it dawned on me today that I could start a blog to do just that. So, my plan is to share any recipes that I find to be family friendly, easy, and YUMMY! The yummy part is the most important part. I intend to start each post with a review of the recipe's health factor, yum factor, and ease factor. I'll be sure to let you know where I found the recipe or who passed it along to me. I'm always on the look-out for easy, delicious recipes to try and pass along. SO, if you have one of those must have recipes, let me know and I'll share it!
Happy Eating!
Jenny
Happy Eating!
Jenny
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