A very yummy lunch...and multiple recipes included

My in-laws came over for a visit today, so I cooked lunch for us all.  Brian says I didn't have to impress them.  I'm not trying to impress them, I'm just like cooking for people!!  So I made Sesame Chicken, rosemary potatoes, and a salad.  I could have tried to make healthier versions of each but I was going to flavor so I went with the original recipes.  Next time I make each of these I'll try lighening them up a bit. 

My father-in-law let me borrow his plate so I could get a picture of it all...then the camera died.  So this is the best (and only) shot I could get. 

Simple Sesame Chicken (original recipe can be found at http://www.tasteofhome.com/Recipes/Simple-Sesame-Chicken)

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1-2/3 cups Caesar salad croutons, crushed (I used ceaser and seasoned--what we had at home)

1/4 cup sesame seeds

2 eggs, lightly beaten

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

2 teaspoons butter
2 teaspoons canola oil

In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine crushed croutons and sesame seeds. Place eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture.

In a large nonstick skillet coated with cooking spray, cook chicken in butter and oil in batches over medium heat for 4-6 minutes on each side or until no longer pink. Yield: 6 servings.
(6 pts per serving) Nutrition Facts: 1 serving equals 255 calories, 11 g fat (3 g saturated fat), 1 g fiber
Brian and I both gave these 4 1/2 stars.  Allison gave them a 5!  (Actually she gave them a 2, 3, 4 and 5.  We'll go with the 5).  Next time I will try to omit the butter and just use the oil.  I may try to dip in egg whites only too.  We'll see how they turn out!

Crash Hot Potatoes (thank you Pioneer Woman for making this recipe a part of my life.  LOVE them!!!  http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/)

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I don't know the points of these, but next time I'll lighten this up and repost the points.  Brian gives this a 4, I definitely give these a 4 1/2!  PS...freeze your left over rosemary for next time.  MMMMM

Really Good Salad (yes that's the real name.  Thanks TOH for another great recipe!  http://www.tasteofhome.com/Recipes/That-Good-Salad)
EVERYTIME I bring this recipe somewhere I get compliments!  Delish!
3/4 cup canola oil
1/4 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 bunches (1 pound each) romaine, torn
2 cups chopped tomatoes
1 cup (4 ounces) shredded Swiss cheese
2/3 cup slivered almonds, toasted, optional
1/2 cup grated Parmesan cheese
8 bacon strips, cooked and crumbled
1 cup Caesar salad croutons

In a jar with tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill.
In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, parmesan cheese and bacon.
Shake dressing; pour over salad and toss. Add croutons and serve immediately. Yield: 14 servings.
As is, this is 5 pts for 1 cup.  WAY too much in my opinion.  But you could easily cut down the points by substituting less or different ingredients!  Brian won't eat this.  I give it 5 stars!

Butternut Macaroni and Cheese

This recipe I found on someone else's blog. http://www.escapefromobesity.blogspot.com/ I have had it bookmarked to make since this summer but our little effort on our own blog finally got me to make it. It was actually pretty easy but you'll need two hours for this one because of baking the squash. Mostly her words, not mine.

1 real big butternut squash, cut in half. Rub the cut sides with a bit of olive oil and roast at 400 degrees on a cookie sheet for 60-75 minutes, until very soft when poked with a fork. Scoop out and discard the seeds. Scoop out all the flesh from one half and put it in a BIG bowl. Break it up into smallish, bite sized chunks. It's fine if some of it ends up mashed. Save the other half for a different recipe.

8 oz macaroni. Cook this according to package directions in salted water. While it is cooking, make the sauce. Drain the pasta and put it in the bowl with the squash. Fold it together with a spatula, gently, until well combined.

Sauce:

1.5 T. butter

1 small onion, chopped small

1/2 tsp. nutmeg

1/2 tsp. white pepper (black is fine, white is prettier)

1/4 tsp. dry mustard

1.5 T. flour

1 c. skim milk

12 oz. cheddar cheese

Melt the butter on medium heat in a saucepan. Add the onion and saute til soft. Add nutmeg and white pepper. Add the flour, stir it up good, and then add the milk S-L-O-W-L-Y. I mean, add a little splash and stir it in, then a bit more, stirring each time, until it is all incorporated. Heat almost to the boiling point, stirring often. I used a whisk to keep it smooth. It will thicken a bit. Don't let it boil, or it might not stay smooth, but it will still taste fine. Take it off the heat and add the grated cheese. Stir until melted. Taste and add some salt if you like. (I personally do think this recipe needs a bit of salt, but you decide).Now, pour the sauce over the macaroni and squash. Stir it in gently with a spatula so it is well combined.

Put this mixture into a 9 by 13 baking pan sprayed with cooking spray.

Bake at 350 degrees for 30-40 minutes until hot and bubbly.

My words: So I skipped the onion; it seemed weird to me that it would be in macaroni and cheese. I also didn't have dry mustard; so I skipped that and I used black pepper. The cheese I used is the reduced fat mild cheddar shredded cheese. Afterwards, I thought of the reduced fat velveeta out there. The points for this for a sixth which is one cup equaled 8.5 points. This also was with 14 oz of noodles not 8 like the recipe said so yours would be lower in points for sure.

I loved this and would give it a 5, it reminded me of traditional mac and cheese.

Curt gave it 3.5 stars and he didn't know about the squash because he would have never tried it! I did tell him after he gave me his rating and he would have never known!

Josie loved, loved, loved, loved this!

Jaime/Jodi's Stuffed Peppers

We tried Jamie/Jodi's stuffed peppers tonight for dinner.  I knew I was the only one who would eat the peppers so I went with red, yellow and orange peppers because I enjoy them a lot more than green. 

I have some secrets/confessions though:

1.  I swear if anyone repeats this to my mom I will deny it...but they are delicious...and better than my mom's.  Shhh...don't tell her!! 

2.  I also added some "orange puree" (thank you Sneaky Chef, I love you!) But Brian, if you are reading this, I did not put any orange puree in yours.  : )

I only put in half the amout of steak sauce and corn, added a little more brown rice and also added more tomato sauce.  Let me just say, mmmmm!  Stuffed peppers and mashed potatoes, delicious!  Brian gave this recipe a 3, I gave it a 4!  Brian said he'd give it a 4 if he could put some tortilla chips w/it...can you tell me like mexican food??  I will definitely make this again. 

Since my family doesn't like peppers, next time I'm going to make everyone else's in a ramekin instead of a pepper.  I made one like that tonight w/some left over meat and Brian enjoyed it.  Thanks for the recipe girls!!

We Got A 5 On Our Hands....From Curt!!!

Philly Cheese Steak Sandwhiches

Do these not look amazing...I am so proud :)

1 spray(s) olive oil cooking spray
1 medium onion(s), thinly sliced
1 pound(s) raw lean flank steak, cut into 8 thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 roll(s) reduced-calorie hot dog bun(s)
1/4 cup(s) low-fat shredded cheddar cheese

We chose to skip the onions because we don't care for grilled onions. Instead I added sliced peppers (remember I need more veggies). Also, I used low-fat mozzarella because I like that on steak better. Curt used steak sauce on his but I thought the flavoring was awesome.

Instructions
Preheat oven to 350°F.
Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. When pan is hot, add onion and sauté until tender and golden brown, about 10 minutes. Remove onion from pan; set aside. Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper; cook until liquid is absorbed.
Divide steak evenly between buns and top with onion and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 5 to 7 minutes. Yields 1 sandwich per serving=6 pts.

Curt gave it 5 stars after one bite and then went on to eat 2 and a half sandwhiches.

My dad gave it 4 stars as well as myself. The flank is very lean meat so I felt it was a little tough but if I could figure out how to make the meat in the slow cooker during the day, I'm sure it would be way more tender. If anyone knows how to do that...let me know. This one is a keeper!

More Veggies Please! (2 recipes included)

So I totally struggle with getting enough vegetables every day; I can eat four fruits in a day but am challenged to get just one vegetable. And now that Josie is eating table food exclusively, I need to make sure to get the vegetables made. So tonight was all about the veggies.

Vegetables Con Queso (from http://www.365daysofcrockpot.blogspot.com/)

Serves 8

2 lbs frozen mixed veggies (corn, beans, peas, carrots)

2 tbsp butter, cubed

1 medium red pepper, diced

1 tsp salt

1/2 tsp cumin

1/4 tsp black pepper

3 oz cream cheese, cubed (I used a fat free version)

1 cup (4 oz) shredded mild Cheddar cheese

(I used reduced fat because I don't care for the fat free)

Add all ingredients besides cream cheese and cheddar to slow cooker. Cover and cook on high for 2 hours. Add cheeses; stir to blend. Cover and cook for 15 minutes more or until cheese melts.

I was short on time so I nuked the veggies in the microwave, put them in the slow cooker for an hour still on high and added the cheeses as directed. Curt was 3 1/2 stars, my dad 1 star, and me 2 stars. I think I would have prefered my veggies plain.

Mashed Potatoes Cauliflower

8 cups of cauliflower (fresh or frozen)

2 wedges of Laughing Cow Garlic and Herb, one inch cubes

skim milk for desired consistency

Steam the cauliflowers or in my case by the Steamfresh brand and throw them in the microwave. Then i mixed in the laughing cow pieces and a bit of milk as I tried mixing it.

I did not get a mashed potatoe consistency...they weren't whipped enough.

I really enjoyed these those espescially considering I can't stand raw cauliflower!

I would give them a 4 and my dad a 3. Curt refused to try them. Josie liked them.

Can you turn on the crockpot? Then you can make this meal!!

Yep, that's right, ANYONE can make this meal.  It is beyond easy and takes no time at all!  It's called "So you forgot to defrost!"  and I got this recipe out of my Fix-it and Forget it Cookbook.  All credits go to Mary Seielstad who submitted the recipe.  Thanks Mary!

Brian gave it 4 stars (he says unless he's eating dessert for dinner it probably won't get a 5), I gave it 3 1/2-4.  I thoroughly enjoyed it, but isn't something I'd plan to make weekly.  I served it with brown rice, mixed veggies and applesauce.  No hard work in the kitchen today!! 

Now if you're like me, it looks nice to start with but I cut up everything and mix it into one gigantic pile...delicious!!  Even sick-with-an-ear-infection, toothless Chloe enjoyed it.  And Allison told me I was a good cook...pat on the back, mini bow!

Here's the recipe:
6 boneless, skinless frozen chicken breast halves (I used 3 and I didn't half anything.  Open package, dump in!)
2 10 3/4 oz can cream of chicken soup (I used 2 cans of healthy request)
4 oz cans sliced mushrooms (we omitted)
3/4 tsp salt
1/4 tsp pepper
Place frozen chicken in slow cooker.  Mix together soups, mushrooms, salt and pepper.  Pour over chicken.  Cover and cook on low 10-12 hours.  Serve over rice. Now this is where you also use the slow cook liners that I told you about...clean up in non-existent!!!

For my dinner (just the chicken and rice) the ww points are as follows:  3/4 c brown rice (3 pts), 1 market day chicken breast (2 pts), 1/4 c healthy request cream of chicken soup (1 point).  That's right, dinner was 6 points.

Jaime's Take on Tracy's Mexican

I loved it and gave it a 4; mine was topped with lots of tomatoes to get an extra veggie in. I also added more corn than Tracy to get in my veggies. Josie loved it as well and gave it a thumbs up. Curt didn't put any toppings on and gave it a 3. A cup equalled 6 pts; I used a different noodle. Thanks for the recipe Tracy!

Shredded Barbecue Chicken

Hi. Christine again. Do you ever make a recipe that you just can't wait to eat? Well, this morning I put some chicken and onions and barbecue sauce in my Crock Pot. Thought about it all morning and while I ate my baby carrots for a snack. Thought about it at lunch while I ate a lame turkey sandwich and salad. I told myself, "Just eat this boring lunch. You know when you get home there will be some delicious barbecue waiting for you." Thought about it some more on the drive home from Bradley's school. He was begging for M's, I was drooling for what was in my Crock Pot at home. I should have known when I opened my door at 5:15 that something was up. I waited for that awesome smell the envelopes you when you walk through the door. I kept waiting. There was no wonderful smell. And alas, no yummy chicken. There was shredded, barbecue chicken, but it was not the mouth-watering, fabulous meal I imagined at noon. What a bust. Bryan gave it 3 stars and said he will eat the leftovers. I only gave it 2 stars. It tasted burnt and overdone. I'm only sharing this recipe because I hope one of you can make it better. I SO wanted to like this!

*4 boneless, skinless chicken breasts
*2 cups barbecue sauce (I used Saz's)
*1/2 of a large, red onion
*salt and pepper

Add ingredients to Crock Pot and cook on low 6-8 hours. Shred chicken. Eat on nice, fluffy buns, or in my case, a Pepperidge Farm Sandwich Thin (they are only 1 point!). So for a 3 ounce serving of this mediocre chicken, you will spend 5 WW points, 6 total if you use one of those sandwich thins. On a regular bun, you're looking at 8 points. I really think the cooking time is too long. Maybe if it cooked only 4-6 hours it would be better.

Pizza Turnovers

Allison has gymnastics on Wednesdays, so dinner has to be ready quickly so we aren't super rushed to eat it.  Tomorrow we are having pizza turnovers, and they reheat well, so I made them tonight instead.  For those of you who like to do most of the prep work on the weekends like myself, this is one that can be mostly made ahead of time too. 

I cut one of mine open so you could get a glimpse into the inside, rather than taking a picture of just the doughy pizza pocket. 

We love these!  Brian gave it 4 stars, I give this 4 1/2.  You can adjust this recipe to go along with whatever your pizza preferences are.  Mr. No Veggies just eats it with cheese and meat, I myself put diced peppers and usually black olives in mine (didn't have any olives this time).

6 oz mild Italian turkey sausage, removed from the casings (I use 2 1/2 Turkey Store sweet italian sausages)

3/4 c pizza sauce

8 pieces turkey pepperoni, diced

1/4 small onion, minced (or use the dried onion flakes...even easier!)

3/4 c fat free shredded mozzarella cheese

1 package (13.8 oz) refrigerated pizza dough (I use the canned pillsbury pizza crust)

Any other desired pizza toppings that you want to put in it!

Preheat oven to 425 degrees.  Spray baking sheet with non-stick cooking spray.  Cook sausage and onion in skillet until browned, stirring to break up meat into little pieces.  Stir in pepperoni and pizza sauce.  (STOP here if making ahead of time)

Unroll pizza dough and pat into a large rectangle.  Cut into 6 squares.  Put 1/8 c shredded cheese on each square.  Divide sausage mixture evenly among squares. 

Fold over dough to make a triangle (yeah whatever!  I fold mine in half to make a rectangle and pinch the edges closed.  Do what works for you!)  Press edges together to seal. 

Transfer to baking sheet (or just do it all right on the cookie sheet like I do so you have one less thing to clean)

Bake 11-13 minutes or until golden brown. 

This makes 6 pizza turnovers and are just under 6 points each. 

Mexican Pasta Skillet

I got this recipe in the mail from the Eat Better America Calendar.  Here's the link to the original recipe: http://www.eatbetteramerica.com/Recipes/healthified/healthified-mexican-pasta-skillet.aspx (their photo is also much better than mine!)  The picture above is what the recipe looks like w/out the cheese or my additional toppings...

Doesn't this look better??  Cheese, tomatoes, sour cream and eventually crushed tortilla chips...mmmmm

Brian gave this 4 stars, I gave it 3 1/2 because I could taste too much of the meat and thought it needed quite a bit of crushed up tortilla chips to give it texture.  I "healthified" it even more by cutting down the amount of meat in the recipe.  This made 5 really nice size servings.  (Enough for us to eat dinner and Brian to have left overs for 3 days!)  Below is the recipe that I made:

1/2 lb extra-lean ground beef or turkey

1 jar mild picante sauce
1 cup tomato sauce
2 - 2 1/2 cups water (original recipes called for 1 1/2, I didn't think it was nearly enough!)
2 cups uncooked regular or multigrain elbow macaroni (I used ronzoni, for added fiber!)
1/2 cup frozen corn
1/2 cup shredded fat-fat Cheddar cheese (I used FF mozzarella since that was all I had)


1. In a skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in picante sauce, tomato sauce and 1 1/2 c water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender. (As it continued to cook, I added more hot water as needed)
3. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

The original recipe is 7 points and serves 6.  My recipe (w/out added toppings) is 5.5 points and serves 5.