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Tuesday, November 30, 2010

Herb-Crusted Pork Tenderloin with Vegetables

Back to low-calorie meals after all that Thanksgiving feasting! This Weight Watchers recipe was tasty and easy, although the prep work took a bit of time. This would probably be best if you have a mandolin that can julienne the veggies.

What does everyone think about the new point system at Weight Watchers (read about it here)? I think it will take a couple weeks to get used to but the new approach makes a lot of sense to me. I am hoping that it will help me make smarter choices based on more than just calorie content.

I am also planning to go back through my recipes and convert the old points values to nutritional information.


Ingredients:
1 pound lean pork tenderloin, trimmed of all visible fat
3/4 tsp table salt
1/4 tsp black pepper, freshly ground
1/4 cup parsley, fresh, finely chopped
2 Tbsp rosemary, fresh, finely chopped
2 Tbsp thyme, fresh, finely chopped
4 tsp olive oil, extra-virgin
4 medium carrots, cut into matchstick-thin strips
4 stalks celery, cut into matchstick-thin strips
3 medium parsnips, peeled and cut into matchstick-think strips
1 clove garlic, smashed with the side of a chef’s knife, then cut in half
3/4 cup reduced-sodium chicken broth

Directions:
Preheat the oven to 425°F.

Sprinkle the pork with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Fold the narrow end of the tenderloin under. Combine the parsley, rosemary, and thyme on wax paper. Roll the pork in the herbs, lightly pressing them so they adhere.

Heat the oil in an ovenproof nonstick Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 8 minutes. Add the carrots, celery, parsnips, and garlic to the pot. Sprinkle the vegetables with the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Pour in the broth.

Roast, tossing the vegetables once or twice, until an instant-read thermometer inserted into the center of the pork registers 160°F for medium and the vegetables are tender, about 20 minutes. Let the pork rest for 5 minutes, then transfer to a cutting board and cut into 1⁄2-inch-thick slices. Serve the pork with the vegetables and any pan juices. Yields 3–4 slices of pork with 1 cup of vegetables per serving.

Servings: 4
Calories: 318
 


Linked to: Tuesday Night Supper Club at Fudge Ripple and Tasty Tuesday at For the Love of Blogs.

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Monday, November 29, 2010

Pumpkin Cheesecake

I know the last thing that you probably want to see on the Monday after Thanksgiving is pumpkin cheesecake but I can't not share this with you! This would make a wonderful addition to any holiday party. It is a crowd pleaser and not too difficult to make. The gingersnap crust really makes it! Recipe from A Farmgirl's Dabbles.

This was my second attempt at cheesecake. While my first try tasted delicious, the entire middle fell and it looked less than ideal. This time, I used a few cheesecake cooking tricks: cooking it in a water bath, not opening the oven during cooking, letting it cool to room temp in the springform pan and then chilling it overnight in the pan. It worked really well and I only ended up with one crack which happened during the cooking process. Anyone have any other tips for baking a smooth and perfect cheesecake?

Ingredients:
For the crust:
1-¾ cup gingersnap cookie crumbs (from about 40 gingersnap wafers)
3 tablespoons brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
4 tablespoons unsalted butter, melted and slightly cooled

For the filling:
24 ounces regular cream cheese (not low fat), at room temperature
15 ounces pureed pumpkin (not pumpkin pie filling)
3 whole large eggs
1 whole egg yolk
¼ cups sour cream
1-½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon vanilla

Directions:
Preheat oven to 350°. Prepare a 9″ springform pan by lightly spraying with cooking spray.
For the crust, pulse the cookies in a food processor until the crumbs are uniform. Add the brown sugar, cinnamon, and salt and pulse to combine. Transfer to a medium bowl and add the melted butter. Combine thoroughly with a fork. When the mixture is evenly moist, crumbly, and holds together when you squeeze a handful, it’s ready. Press the mixture evenly over the bottom, and very slightly up the sides, of your springform pan. Chill for 5 minutes, then bake for 10 minutes. Let cool completely.

Prepare a water bath while the crust cools. Heat a kettle or pan of water to a soft boil. Have a larger baking dish or roasting pan ready to set the springform pan inside it. Once the crust is cooled, set the springform pan on a double layer of heavy duty aluminum foil and wrap the foil up around the outside of the pan.

For the filling, beat the cream cheese until smooth. Add the pumpkin puree and combine. Add the eggs and egg yolk, one at a time, incorporating each egg thoroughly before adding the next, and scraping down the sides of the bowl after each one. Beat in the sour cream. Then add the sugar, cinnamon, ginger, nutmeg, cloves, salt, and flour. Beat just until combined, then beat in the vanilla.

Scrape the filling into the cooled crust and spread evenly. Set the springform pan in the larger roasting pan and add enough hot water from the kettle to come about halfway up the sides of the springform pan.

Bake until the top of the cheesecake is a deep golden color and the center is set, about 1 hour 30 minutes to 1 hour 40 minutes. It’s ok if there is a slight jiggle to the filling. Remove the cheesecake from the oven and run a thin-bladed knife between the crust and the pan sides, to prevent the cake from cracking as it cools. Let the cheesecake cool to room temperature in the pan on a wire rack. Cover and chill for at least four hours or overnight before serving. Top individual slices with fresh whipped cream.


 


Linked to Good Cheap Eats What's On Your Plate? Prairie Story Recipe Swap and Mangoes and Chutney Fat Camp Friday.

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Friday, November 26, 2010

Pumpkin Sausage Pasta

What is the perfect antidote to too many pumpkin sweets around this time of year? A savory pumpkin dish! If you stockpile pumpkin around this time of year, like I do, you are sure to have a spare can. This pasta is fabulous! Creamy with wonderful flavor. Casey highly recommends it too! Slightly adapted from Green Lite Bites.


Ingredients:
1 small onion chopped
3 cloves of garlic diced
1 package of Italian turkey sausage (about 1 lb, we used sweet but spicy would be good too)
1 15oz can of chicken broth
1 15oz can of pumpkin
1/4 cup of non fat Greek yogurt
1 tsp ground sage
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
12 oz whole wheat fusilli pasta
Several large handfuls of fresh baby spinach leaves
Parmesan cheese for garnish

Directions:
Keep the sausage frozen as it’s easier to cut. Simply pull the package of the freezer, pop in the microwave for a minute and then cut in slices.

Cook the pasta according to the package.

While waiting for the the water to boil, heat a large skillet over medium-high heat. Spray it with non-stick spray and brown the sausage with the onion and garlic.

Once the sausage is brown, add the chicken broth and bring to a boil.

Lower to medium and add the pumpkin, yogurt, sage, nutmeg, salt and pepper. Stir to combine everything. Keep on medium until the sauce begins to boil again then lower to a simmer. Simmer until sauce begins to thicken. I added a little bit of flour because my sauce wasn't thickening at first.

By this time the pasta should be done. Drain and add to the skillet with the pumpkin and sausage. Stir to coat and combine everything. Take off heat, add the spinach and stir in just until it begins to wilt.

Top with shaved Parmesan cheese.
Servings: 6



Linked to Recipe Swap Thursday at Prairie Story and Friday Potluck at Ekat's Kitchen.

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Tuesday, November 23, 2010

Pumpkin Whoopie Pies

This is another recipe that I have seen around the blogosphere for a couple years and I finally got a chance to try them. I made them for a Thanksgiving potluck and they were a huge hit! They were easy to make although mine didn't turn out picture perfect. I will invest in a scoop with a release mechanism before making them again, using two spoons to drop the dough was less than an exact science. Regardless, they taste amazing! Recipe adapted from Annie's Eats.



Ingredients:
For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the maple cream cheese filling:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 tbsp. maple syrup
1 tsp. vanilla extract

Directions:
To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate large bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure.

To assemble, turn half of the cooled cookies upside down. Pipe filling onto the flat side of the overturned cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Refrigerate for at least 30 minutes to firm before serving.

 

Linked up to Fudge Ripple Tuesday Night Supper Club and Not So Homemade What's Cooking Wednesday

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Monday, November 22, 2010

The Perfect Mashed Potatoes

I make the Pioneer Woman's Creamy Mashed Potatoes every Thanksgiving. I first posted about them here and if you haven't tried them before, you are missing out! These will be gracing our table again this year.


Yummy potato goodness!

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Toasted Pumpkin Seeds

When you are ready to throw out your pumpkins, save the seeds first! Toasted pumpkin seeds make a great snack. Casey wanted to me to make these so badly that he even did all the work of removing them from the pumpkin himself!

Ingredients:
Pumpkin seeds
Olive oil
Kosher salt
Garlic powder
Cumin
Chili powder
Cayenne pepper

Directions:
Remove the seeds from the pumpkin and discard the stringy bits. Its okay to have some of the pumpkin strings on the seeds but you want to remove most of them. Toss the pumpkin seeds with olive oil until well coated. Add kosher salt, garlic powder, cumin, chili powder and cayenne pepper to taste and toss until all the seeds are evenly coated.

Spread out the seeds on a cookie sheet and bake in a 300 degree oven for 45 minutes. Toss the pumpkin seeds halfway through cooking. Store in an airtight container for up to 3 months.


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Saturday, November 20, 2010

Overstock.com Discount Codes

I absolutely HATE Christmas shopping. Well, traditional Christmas shopping. As if the traffic and parking isn't bad enough, I abhor the crowds. You will not see me at any Black Friday sales. I don't think I would even go to a store on Black Friday if they were giving away $1000 bills. Truly. However, online shopping is something I love to do! No muss, no fuss, just the ability to shop at my leisure from the comfort of my sweat pants. A favorite online store of mine is Overstock.com.  I will definitely be heading over there for Black Friday and Cyber Monday. I even have some discount codes for you!

Use 121728 for 10% off all Overstock.com products and 202234 for free shipping on electronics.

If you need some inspiration, here are some great products I found.

Kenneth Cole Boots (only $60)

Military Coat (also only $60)


(Casey bought me one of these recently and I am in love, this is a must have vacuum for pet owners)


(I have bought Casey two of these - the first one was stolen - and they make terrific gifts)



Happy Shopping!


All the ideas and opinions expressed are my own. No monetary compensation was received for doing this post, however, I was provided with a discount code.

Friday, November 19, 2010

Slow Cooker Irish Pot O' Stew

My mom gave me this recipe to try and I am so glad that she did. Everyone needs to make this stew this winter! It is so hearty and comforting and perfect for cold winter nights. The other fabulous thing about it is that it is made in the crockpot so it is super easy. I chopped up the veggies the night before and then just dumped all the ingredients in the crockpot in the morning and let it cook all day while I was at work. It was a little thick when I got home so I thinned it out by adding a little more water. This is great served with crusty French bread and would be delicious with cornbread too.



Ingredients:
2 pounds stew beef - cut into 1 inch cubes
1 - 16 ounce can diced tomatoes
1 - 8 ounce can tomato sauce
2 cups carrot slices (slice the carrots into rounds about 1/3 inch thick and have all the vegetables sliced about the same size)
1 1/2 cups celery slices
1 cup onion slices
1/2 cup regular barley (rinsed and drained)
1/2 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon pepper

Directions:
Combine all ingredients in slow cooker; mix well. Cover and cook over low heat for 8 hours (do not open while cooking). Mix well before serving.


I only used about 1.25 lbs of stew meat which turned out to be a perfect amount. It made 4 large servings. If you use the full 2 lbs it would probably make 6-8 servings.

Calories (based on 6 servings): 290





Linked to Prairie Story Recipe Swap Thursday, Watch My Weight Wednesdays and A Southern Fairytale.

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Thursday, November 18, 2010

French Onion Soup

I love, love, love French onion soup and this low calorie version did not disappoint. It was as good as what you would get in a restaurant, just a little less cheesy. I wasn't sure if this would be enough for me for a meal but it was surprisingly filling and one bowl of this filled me right up. If you like French onion soup I highly recommend this version. Recipe from Gina's Weight Watcher Recipes.

Ingredients:
2 pounds yellow onions, sliced thin
3 tbsp unsalted butter
2 tbsp flour
1 bay leaf
1/2 tsp dried thyme
1/8 cup dry sherry
1/4 cup Cognac or brandy
1/4 cups good white wine
9 cups beef stock
Kosher salt and freshly ground pepper, to taste
6 slices toasted Italian bread
6 slices Alpine Lace Reduced-Fat Swiss

Directions:
In a large pot, sauté the onions with the butter, until soft and golden, about 20 minutes. Add flour, mixing well another 2-3 minutes. Add thyme, bay leaf, sherry, wine and brandy, and simmer uncovered for 10 more minutes.

Add the beef stock, salt & pepper to taste, reduce heat. Cover and simmer gently for about 20 minutes. Remove bay leaf and ladle 1-1/2 cups soup into 6 oven-proof bowls. Place bowls on a baking sheet. Place sliced toasted bread rounds into each bowl and top bread with cheese. Broil 2 to 3 minutes, until cheese melts.

Servings: 6
Calories: 295

 

Linked to Ekat's Kitchen Friday Potluck and Joy in My Kitchen's Countdown to 2011: Soups.

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Wednesday, November 17, 2010

Pumpkin Dip

This is a super popular recipe in the blogosphere every fall but I had yet to make it until this year. It's like pumpkin pie or pumpkin cheesecake in a dip. It's perfect if you want the taste of a yummy pumpkin dessert but without having to make a cake or pie. Definitely a perfect dish to take to Halloween or Thanksgiving parties. Serve with ginger snaps or sliced apples. Recipe from Closet Cooking.



Ingredients:
1 (8 ounce) package cream cheese, room temperature (I used reduced fat)
1 cup brown sugar
2 cups canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
Cream the cream cheese in the mixer. Mix in the sugar followed by the spices and then the pumpkin. Cover and chill overnight in the fridge.

Servings: roughly 6
Points: 5 (when made with reduced fat cream cheese and not including ginger snaps or apples)



Linked to Good Cheap Eats What's On Your Plate?

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Tuesday, November 16, 2010

Thanksgiving Menu Plan

We have Thanksgiving at my parents' house every year and in the past few years (since teaching myself how to cook) I have been splitting the load with my Mom. One of these days I would love to host the whole thing but we are always in the midst of home renovations. Maybe some day our house will be finished!

I am a firm believer that Thanksgiving (and Christmas) dinner be a diet freebie zone. Eat a light breakfast, try not to overeat on turkey and pie, and then start back up on your diet the next day. It helps to not take home too many leftovers, too!

On our menu:

Turkey and Gravy
PW's Thanksgiving Stuffing (made with her cornbread which I make ahead of time)
PW's Delicious, Creamy Mashed Potatoes
My mom's Sweet Potato and Apple dish
Green Beans
Cranberry Sauce (last year I made PW's which I highly recommend)
PW's Dinner Rolls (are we noticing a trend yet?)
My mom's Pumpkin Pie
My mom's Sour Cream Apple Pie
Pumpkin Cheesecake (haven't decided which recipe to use yet)

I hope to post recipes for Pumpkin Pie, Sweet Potato Apple dish, and Sour Cream Apple Pie over this holiday season.

What are your favorite Thanksgiving dishes?

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Monday, November 15, 2010

Make-Ahead Lunch Burritos

If you are looking for a quick and easy lunch or snack on the run, these burritos are perfect. You make them ahead of time in a big batch and then freeze individually. Perfect to have on hand at work or if you just don't feel like cooking dinner. These are a great, healthy lunch alternative. Recipe adapted from All Recipes. 


Ingredients:
1 cup uncooked brown rice
2 cups water
15 oz canned pinto beans
8.5 oz canned yellow corn
30 oz canned black beans (2 15oz cans)
8 oz pound pepper jack cheese
20 oz canned diced tomatoes with green chilies (like Ro-Tel)
12 low carb whole wheat tortillas

Directions:
Combine rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and allow to cool.

Place black beans and pinto beans into a colander or strainer, and rinse. Transfer to a large bowl and mash with a potato masher until about half are mashed. Add corn and diced tomatoes with green chilies, and toss to mix. Mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave (2-3 minutes) for lunch or snacks.

Servings: 12
Points: 6 per burrito

Notes:
  • Mashing some of the bean mixture helps the burritos to stay together better.
  • Try using light cheese for a lesser point value.
  • Serving size is roughly 12 but I have made as many as 14-16 burritos out of this.
  • Pictured with light sour cream and hot sauce but these are terrific on their own, too.
  • Keep frozen until ready to eat. Use within one month.


 

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Friday, November 12, 2010

Loaded & Lite Potato Soup

When I came across this recipe on Annie Bakes I knew I had to try it! I am a big sucker for potato soups. This one is quite yummy, rich and creamy in texture, and tastes like a loaded baked potato. You would never think that it is a light soup. Perfect for fall and winter!



Ingredients:
6 red potatoes
2 teaspoons olive oil
1/2 cup onion, chopped
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons flour
2 cups skim milk, divided
1/4 cup reduced fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, cooked and crumbled
1/3 cup shredded cheddar cheese
4 teaspoons green onions, thinly sliced

Directions:
Pierce potatoes with a fork and microwave on HIGH for 13 minutes or until tender. Cut in half; cool slightly and remove potato skins.

While the potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt and pepper.

Discard the potato skins an coarsely mash potaotes into soup. Reheat if necessary. At this point, my soup was a little thick so I added additional chicken broth to thin it out. Top with cheese, green onions and bacon.

Servings: 4
Points: 5

 

Linked to Rook No. 17 A Little Birdie Told Me and Angie's Healthy Living Watch My Weight Wednesday.

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Tuesday, November 9, 2010

Chicken Tikka Masala

Travel for work last week has put me way behind on cooking and posting but I hope to get back into the swing this week. I just bought an immersion blender (finally) so hope to be making lots of soups very soon!

This is another one of my top all time favorite Weight Watchers recipe. Unfortunately, I didn't get the greatest pictures of it, they definitely don't do it justice! I love this recipe because it is so flavorful and you wouldn't guess it was low cal. The sauce is so good that I would eat just the sauce and rice by itself and be perfectly happy. In fact, if you are vegetarian, I would recommend doing just that! I usually marinate the chicken for this overnight and like to cook it on the grill for great flavor. This is a favorite of Casey and myself so I will definitely be making it again this winter!

Ingredients:
2/3 cup low-fat plain yogurt
1 Tbsp fresh lime juice
1 tsp ginger root, fresh, grated
2 medium garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper
1 pound uncooked boneless, skinless chicken breast, cut into 2-inch chunks
2 tsp olive oil
1 medium garlic clove, minced
1 small jalapeno pepper, minced (I usually use two for extra heat)
1 tsp ground cumin
1/2 tsp paprika
8 oz canned tomato sauce
1 cup fat-free evaporated milk
1/4 cup cilantro, fresh, chopped
2 cups cooked white rice, basmati, kept hot

Directions:
To prepare chicken, in a large bowl, whisk together first seven ingredients; add chicken and toss to coat. Cover bowl and marinate in refrigerator for 1 hour and up to 24 hours.

Preheat outdoor grill, stove top grill pan or nonstick skillet.

Skewer chicken pieces onto four metal or wooden skewers. Grill or cook skewers in a hot skillet until chicken is cooked through, turning frequently, about 5 to 7 minutes. (Make sure to soak wooden skewers in water for 30 minutes to prevent charring).

To make sauce, heat oil in a large, high-sided skillet (or wide saucepan) over medium heat. Add remaining minced garlic clove and jalapeno; cook, stirring occasionally, 1 minute. Add remaining teaspoon of cumin and paprika and stir to coat. Add tomato sauce and evaporated milk, reduce heat to low and simmer 5 minutes, stirring frequently.

Remove grilled chicken from skewers. Add to tomato mixture and simmer 1 minute to heat through. Remove from heat and stir in cilantro. Serve with rice. Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.

Servings: 4
Points: 7

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Wednesday, November 3, 2010

Coq au Vin

This recipe is definitely one of my top 5 favorite Weight Watchers recipes. Actually, I would probably even say top two. It was so flavorful and delicious and hearty, you would never know that it was low calorie! I cannot wait to make this again and again this winter! This is the perfect dish for cold winter nights. I have never had coq au vin before but Casey says this is a little more stew-like than traditional coq au vin. Either way, I highly recommend that you make this this winter!

Ingredients:
3 Tbsp all-purpose flour
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 Skinless, Bone-in Chicken Thighs (I used boneless and it turned out perfectly)
1 Tbsp olive oil
2 slices uncooked reduced fat or turkey bacon, chopped
2 cups frozen pearl onions, thawed (I substituted 1 onion, chopped)
1/2 pound cremini mushrooms, fresh, halved
1/2 pound uncooked red potatoes, scrubbed and quartered
2 medium carrots, cut into 1 1/2-inch pieces
1 medium stalk celery, cut into 1 1/2-inch pieces
2 medium garlic cloves, minced
1 cup red wine, dry
1/2 cup reduced-sodium chicken broth
1 leaf bay leaf
1 tsp thyme, fresh, chopped

Directions:
Combine the flour, salt, and pepper in a medium bowl. Add the chicken and toss to coat. Transfer the chicken to a plate and reserve remaining flour mixture.

Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat. Add the chicken and cook until browned, 2–3 minutes on each side. Transfer the chicken to a plate and set aside.

Heat the remaining 1 teaspoon oil in the same Dutch oven. Add the bacon and cook, stirring occasionally, about 1 minute. Add the onions, mushrooms, potatoes, carrots, celery, garlic, and the reserved flour mixture; cook, stirring occasionally, until the vegetables begin to soften, 6–7 minutes. Stir in the chicken, wine, broth, bay leaf, and thyme; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, 25–30 minutes. Discard the bay leaf.

Yields 1 chicken thigh and 1 cup vegetable mixture per serving.

Servings: 4
Points: 6

Notes:
I made this into 6 servings by using 6 thighs and adding an extra 1/2 cup wine and 1/4 cup chicken broth.



 

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Tuesday, November 2, 2010

Recipe Revisit: Grilled Brie and Apple Sandwiches

Here is another revisit to one of my very first blog posts. I absolutely love this sandwich and it makes a quick and easy dinner paired with a bowl of soup.


See the recipe and original post here
C + C Marriage Factory: November 2010

C + C Marriage Factory