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Archive for August, 2009

Hidden Shrimp

Can you see him in there? He is hiding beneath all the yummy!

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I didn’t even miss the bun. I used romaine hearts because that is what I had but butter lettuce would have been a better choice.  I served it with mayo free coleslaw and an English muffin. It all felt very decadent and only cost me 5 points.

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Shrimp Po’Boys

Serves 4

3 Points/Serving

4 Tbsp Low Fat Mayonnaise

2 Tbsp sweet pickle relish

1 Tbsp shallot, minced

1 tsp capers, minced

1 tsp Taco Bell Mild Sauce (Yes you can get it in a jar and I love it!!)

1 pound large shrimp, pealed and deveined

Butter flavored pan spray

1 ½ tsp Cajun seasoning

1 small tomato

6 large butter lettuce leaves (shred 2 of the leaves)

¼ red onion, thinly sliced

  1. Combine the first five ingredients in a small bowl. Stir and taste. You may want to add a little salt and pepper.
  2. Heat a large skillet over medium-high heat and spray with pan spray.
  3. Combine shrimp and Cajun seasoning and add to pan. Cook about 2 minutes. The shrimp will curl and become pink and plump.
  4. Place one lettuce leaf on each plate and start to layer. I did shrimp, then a little sauce, then veggies and a little more sauce.

This was wonderful and refreshing. I don’t necessarily think there is anything wrong with making this on a roll but I just feel more full when I have my bread separate.

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I KNOW!!!!

I have been missing in action for weeks!!! What is up with that? Well, I have been struggling with things for some time and things have been beginning to pile up. I am trying to decide if I want to stay on Weight Watchers or not. I am happy and healthy at my current weight. I like having the accountability of the program but I am curious to see if I can self regulate with out gaining back the 11 pounds I have managed to lose and keep off over the months. I am also growing weary of getting on the scale every week. No matter what happens I am filled with anxiety every week.

I have still been cooking I am sure you are glad to hear and I have some great recipes to share. To start with this wonderful chicken stir-fry that is straight from the WW site. Only a few little changes.

Chicken and Broccoli

Lemon Chicken with Broccoli

1 ½ Tbsp whole-wheat flour

½ tsp kosher salt

¼ tsp black pepper

12 oz boneless, skinless, chicken breast, sliced thin

Pam butter spray

1 ½ cups reduced sodium chicken broth, divided

2 cloves garlic, thinly sliced

2 ½ cups of broccoli, small florets

zest of ½ a lemon

1 Tbsp fresh lemon juice

2 tsp cornstarch

  1. Combine flour, salt, and pepper in a large bowl. Toss the chicken in the flour mixture to coat.
  2. Heat the pan with butter spray over medium-high heat. Wait until the pan is glimmering and then add the chicken and cook until lightly browned, about 5 minutes.
  3. Remove the chicken from the pan and set aside.
  4. Add 1 cup of broth and garlic to the pan. Bring to a boil and scrape up the brown bits from the bottom with a wooden spoon.
  5. Add the broccoli to the pan and cover cooing for 1 minute.
  6. In a small bowl combine the remaining chicken broth and cornstarch. Add the cornstarch mixture to the pan and bring to a simmer over low heat.
  7. Cover and cook until the broccoli is crisp-tender and sauce is thickened, about 1 ½ minutes.
  8. Stir in chicken, lemon zest, and lemon juice.
  9. One serving is about 1 cup.

This was a totally simple meal that I just happened across because I had chicken and broccoli in the fridge and needed a recipe. I typed in “chicken, broccoli” into the WW recipe finder and this popped up. Well the original version of this recipe that I “fixed.”

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New Birthday Chicken

This chicken was amazing. David said, “This is the replacement for birthday chicken!” He loved it. For those of you who don’t know my husband he has a very close relationship with BBQ chicken. Every year he has the same dinner for his birthday: BBQ chicken, California Salad, and corn. So for him to say he now wants this chicken is a huge deal. Now don’t be fooled it is still BBQ chicken but the new recipe is much lighter. So print this out Gini because this is what he wants next year.

Birthday Chicken

Barbecued Chicken

5 Servings
3 Points/Serving

5 chicken thighs, skin removed
Cajun seasoning
1/2 tsp salt
1/8 cup ketchup
1 Tbsp brown sugar
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard

  1. Sprinkle the chicken with Cajun seasoning and get on a hot grill meat side down.
  2. While the chicken is getting started combine the remaining ingredients in a bowl. It will be quite soupy.
  3. Turn the chicken after 8 min and brush with the sauce.
  4. Turn again after 8 min and brush the other side.
  5. Turn again after 4 min and brush one final time.
  6. Turn one last time and finish for another 4 min or until internal temp reads 160F.

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Grilled Chicken and Peaches

We still don’t have gas for our grill so I made this dinner on the Foreman.

The only bummer is that my George Foreman is sooooo small I had to do it all in batches.  I think it worked out well because the chicken had plenty of time to rest while I grilled the onions and peaches.

I pulled this recipe from my old friend Real Simple Magazine, the July 2009 issue. As you know I am a nondairy girl so I did not use the cheese, which lowered the calorie count by a considerable amount. Even if you are not lactarded I think this recipe was awesome with out the cheese. I also cut the oil and added more vinegar.

Grilled Peaches and Chicken

Grilled Chicken with Balsamic Onions and Peaches

2 Servings
6 Points/Serving

12 oz boneless skinless chicken breasts
1 large sweet onion, sliced into generous rings
2 medium peaches, quartered
2 Tbsp balsamic vinegar
2 tsp extra virgin olive oil
salt and pepper to taste
4 cups of arugula

  1. Heat the grill and cook the chicken until the thermometer reads 170F.
  2. In a large bowl combine vinegar, oil, and salt and pepper.
  3. Grill the onions and when they are soft add them to the vinegar mixture.
  4. Grill the peaches until they are charred.
  5. Now pull it all together. Slice the chicken into thin slices and add the arugula to the onions and toss.
  6. Plate the arugula and onions, top with the chicken and drizzle the dressing from the bottom of the bowl over the top of the chicken.
  7. Grilled peaches on the side and dig in.

I absolutely adored this meal. The balsamic and onions were so sweet and savory at the same time and grilling the peaches really brought out the natural sugar. It was salad, entre, and desert all on one plate.

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No BUTTER! No OIL! No EGGS! No MILK!!!! Low Sugar! And Great TASTING!!!!

Blueberry Muffin 1

Too good to be true?

Nope. After hours of searching the Internet I finally found a 1 point blueberry muffin. I wanted to use the blueberries that I got for super cheep at Trader Joes before they went bad and I thought muffins would be perfect. If I could find a recipe that was healthy and low in points I could freeze them and pop them in the microwave on those days when I am running late. I was a little skeptical going in so I tweaked things, (well thing). I added flax meal to the wet mix just to make sure everything would bind.

The original recipe came from fatfree.com. The link is here.

Blueberry Muffins 2

1 Point Vegan Blueberry Muffins

12 Servings
1 Point/Serving

2 cups whole wheat flour
2 Tbsp brown sugar
3 tsp baking powder
¼ tsp salt
1 tsp cinnamon
1 ¼ cups water
½ cup applesauce
1 Tbsp ground flax meal
1 ½ cups fresh blueberries

  1. Preheat oven to 425F.
  2. Whisk dry ingredients in large mixing bowl.
  3. Combine water, applesauce and flax in another bowl allow to sit a bit until for the flax to do its thing.
  4. Add the blueberries to dry ingredients and mix to coat.
  5. Add water mixture to dry ingredients. The batter will be somewhat thick.
  6. Spoon the batter into non-stick muffin tins sprayed with vegetable oil spray.
  7. Bake for about 20 minutes or until lightly browned. Remove from muffin tin.

I am so excited to have one of these with eggs tomorrow. I also think they will make a great pre-run snack. I hope you give them a try.

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Cooking for Mom

My mom is one of the best people to cook for. She and I know each other’s tastes so well I just know what she is going to love. When I arrived at her house on Thursday evening she was not home from work yet. So I started poking around in the fridge. I knew we were going away for the weekend so I used up all the fresh food I could find.

I love it when things come together. How beautiful is that plate?

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Simple pork chops and spinach toped with mushrooms and onions and dill carrots on the side. Wow. Just sitting in the fridge waiting for me. I didn’t follow an exact recipe for this but I will share my process and approximations.

I started by heating a pan over medium heat and spraying olive oil into it.

While I heated the pan a put the baby carrots into a small pot and covered with water and put it on the stove to boil. I boiled the carrots until they were fork tender.

I added the thick pork chops to the pan and cooked till they were almost done. Then I put them on a plate and covered with aluminum foil.

Then back to the pan. I added one small sliced onion the sliced mushrooms and sautéed until they were caramelized. Then out of the pan for mushrooms and onions and in with the spinach, just wilting the spinach adding vinegar and plating it.

While the spinach was wilting I drained the carrots and sprinkled them with sprinkle butter and fresh chopped dill.

Now here is the confession…I usually get the thin chops and mom got the thick ones so the cooking time was all screwed up. Everything had to sit and wait for the chops to finish cooking with a lid on over low heat and a little balsamic vinegar in the bottom of the pan.

It was so fun to have mushrooms all over my plate yum. I think this was a very low point meal. I counted it a 4 points.

Thanks Mom, for letting me raid your fridge. I love you.

Me and Mom

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