Sunday, November 20, 2011

57 degrees at 8pm??? Really?

How is it still 57 degrees at 8pm on November 20??? I made soup tonight anyway. And it was gooooood!

Roasted Garlic, Red Pepper, and Potato Soup


1 bulb garlic
4 c. chicken or vegetable broth
2 c. Yukon gold potatoes, peeled and diced
1 large onion, chopped
2 stalks celery, chopped
2 medium carrots, peeled and chopped
1/2 tsp. salt
1/8 black pepper, ground
7 oz. roasted red peppers, packed in water, drained


1. Preheat oven to 425 degrees. Cut top 1/3 garlic bulb and discard. Wrap bulb in foul and roast in oven for 45 minutes. Let cool.

2. Combine broth, potatoes, onion, celery, carrots, salt, and pepper in a medium pot; bring to a boil. Reduce heat and simmer, covered for 20 minutes.

3. Purée peppers in food processor; set aside.

4. Squeeze the garlic bulb into the broth mixture and purée with immersion blender until smooth. Serve topped with dollop of pepper purée.

Serves 5.
3 points+

Don't you just want to dunk a big piece of bread in there???

Monday, November 7, 2011

New Home, New Stove, New Blog Post

I have finally given in to all those fans out there harassing me to blog (ahem...Lindsey)!  Despite my lack of blogging, I have been cooking quite a bit and going to lots of life changes!  I was a renter living in Boston, then suddenly homeless living with my parents, now a homeowner!  Woohoo!  Now I have a nice new home, a nice new stove (thanks, Mom and Dad!), and a nice new dining room table to eat on!  It is time for some new recipes!  Here are a few recipes I've made since March (Seriously, March???  What a slacker!)!
My new stove.  Gorgeous, right!?!

Mexican Meatloaf


Cooking spray
1 lb. ground beef, 96% lean
2 large egg whites
1 c. cornbread stuffing, dry mix
1 medium onion, chopped
1/2 tsp. chili powder
1/4 tsp. cumin, ground
4 oz. green chiles, canned, diced
8 oz. enchilada sauce, canned


1.  Preheat oven to 375 degrees.  Coat cookie sheet with cooking spray.

2.  In a large bowl, mix beef, egg whites, stuffing mix, onion, chili powder, cumin, chiles, and half of enchilada sauce together.  Shape into a loaf with your hands on prepared cookie sheet.

3.  Cook for 1 hour, top with remaining enchilada sauce and bake for 5 more minutes.  Slice into 6 pieces and serve.

Serves 6
4 points+

I served it with brown rice, sautéed spinach (for me), and roasted corn (for the husband).  It was quite delicious!  Definitely being added to the Mexican Monday roster!

Arleen's Fruit Compote


4 apples, peeled and chopped
4 pears, peeled and chopped
1/4 c. water
2 tsp. Splenda
3 cinnamon sticks
1 can whole cranberry sauce


1.  Combine first 5 ingredients in a medium pot.  Cook, covered, on low for 1 hour.

2.  Add cranberry sauce and cook, covered, for 10 more minutes.  Refrigerate before serving.

Serves 8
1 points+

This is a recipe I wasn't that interested in growing up whenever my mom made it.  I've recently become obesessed and now always have it in my fridge.  It is an awesome snack or a great side to a roasted chicken.  It also freezes well, so you can always have it on hand!

Root Vegetable Kugelettes


Cooking spray
1 lb. Yukon gold potatoes, peeled and shredded, squeezed out (to rid excess moisture)
1/2 lb. parsnips, peeled and shredded
1/2 lb. carrots, peeled and shredded
3 medium shallots, finely chopped
1/2 c. egg substitute, fat-free
3 Tbsp. Matzo meal
1 Tbsp. salt
1/2 tsp. black pepper, freshly ground


1.  Preheat oven to 375 degrees.  Generously coat a 12-hole muffin pan with cooking spray.

2.  Place potatoes, carrots, and parsnips in large bowl.  Stir in shallots, egg substitute, matzo meal, salt, and pepper.

3.  Evenly spoon mixture into prepared pan; lightly coat with cooking spray.  Bake for 30 minutes; remove from oven and coat with cooking spray again.  Continue baking until browned and set, about 30 minutes more.  Cool at least 10 minutes on a wire rack before serving.

Serves 6
4 points+

I originally made these for Hanukkah with only potatoes as a healthy alternative to the deliciously greasy latkes.  I then altered the recipe a bit to make them into a yummy Passover-friendly side!  They were SO good either way (I think my brother at 3 of them in the car on the way to dinner)!

Spaghetti Squash Toss


1 medium spaghetti squash, quartered the long way
2 c. Brussels sprouts
1 bag baby spinach
1 clove garlic, minced
3 tsp. olive oil, extra virgin
1/4 tsp. salt
1/3 c. Parmesan cheese, shredded


1.  Preheat oven to 425 degrees.  Bring a large pot of water to a boil.  Add squash and boil for 30 minutes.

2.  In the mean time, toss Brussels with 2 tsp. olive oil and salt on cookie sheet and roast in oven for 20 minutes (or until desired roastiness).  Heat remaining olive oil and garlic over medium-low heat in large, non-stick skillet.  Add spinach and saute until leaves are wilted.

3.  Remove squash from pot and shred lengthwise with a fork into large bowl.  Add Brussels and spinach to squash and toss with Parmesan cheese.

Serves 2
4 points+

This was a big hit at work the next day!

I'm having a mind blank and can't think of what else I've been cooking!  Help!  If you can think of a recipe you wanted from me, remind me!  Happy Cooking!!!

Monday, March 28, 2011

Mooched March Mexican Monday

What are friends for???  Sharing recipes, of course!  I stole this recipe from my bestie (LB)!  YUM!

White Chili


Cooking spray
1 medium onion, chopped
3 cloves garlic, pressed or minced finely
1 lb. extra lean ground turkey
1/2 lb. lean ground turkey (adding some less lean turkey makes it non-rubbery)
1 1/2 to 2 (depending on how spicy you like it) 4-oz. cans green chile peppers, chopped
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1/2 tsp. ground cinnamon
1/2 tsp. ground cayenne pepper
1/4 tsp. ground black pepper
1/4 tsp. salt
1 15-oz. can garbanzo beans, rinsed and drained
1 15-oz. can cannellini beans, rinsed and drained
1 15-oz. can cannellini beans, undrained and pureed
4 c. fat-free chicken broth
1 c. reduced-fat Mexican cheese, shredded


1.  In a large pot coated with cooking spray over medium heat, combine the onion, garlic, and turkey.  Saute until turkey is well browned, about 10 minutes.  Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper, black pepper, and salt.  Saute another 5 minutes.

2.  Add drained garbanzo beans, drained cannellini beans, and broth to pot.  Bring to a boil, uncovered.  Reduce heat to a simmer.  Add pureed cannellini beans and simmer, covered, for 10 minutes.

3.  Serve chili hot, topped with cheese.

Serves 6.
400 calories per serving.

Monday, March 21, 2011

Like I said...

I've been big on beans these days.  Happy Mexican Monday!

Spicy 17 Bean & Barley Soup


Cooking spray
2 c. Trader Joe's 17 Bean & Barley Dried Soup Mix (this is just a mixture of dried beans and barley, no seasoning.  so anything of the sorts would do)
64 oz. vegetable broth
1 medium onion, chopped
8 stalks celery, chopped
3 medium carrots, chopped
1/2 tsp. dried basil
1 clove garlic, minced
1 bay leaf
1/2 tsp. Italian seasoning
1 1/2 tsp. cayenne pepper
1 Tbsp. salt
2 tsp. black pepper
15 oz. tomatoes, canned, diced


1.  In large saucepan, cover dried beans with 6 cups of cold water.  Bring water to a boil, then lower to moderate heat and cook uncovered for 2 minutes.  Remove pan from heat and soak beans for 1 hour, covered.

2.  Rinse and drain beans, return to saucepan.  Pour 4 cups of broth over beans.

3.  In a separate non-stick skillet sprayed with cooking spray, cook onions, carrots, celery, garlic, and basil until soft.  Add vegetable mixture to beans.

4.  Add remaining ingredients to pot.  Bring to a boil, then reduce heat to low and simmer, covered for 1 hour, 15 minutes.

Serves 8.
268 calories per serving.

I also tried a recipe from my new cookbook.  YUM!  Definitely adding it to the weekday dinner roster.

Chicken with Fire-Roasted Tomatoes, Peppers, and Goat Cheese


4 (4-oz.) chicken breasts, boneless, skinless, thin-cut
Salt and pepper, to taste
Cooking spray
1/2 c. tomatoes, canned, fire-roasted, drained
1/4 c. roasted red peppers, diced
2 oz. goat cheese
1 tsp. fresh basil, finely minced


1.  Preheat the oven to 350 F.

2.  Season chicken with salt and pepper on both sides.  Combine tomatoes and peppers in a small bowl; set aside.

3.  Place a medium OVENPROOF nonstick skillet over high heat.  When hot, coat with cooking spray and immediately add the chicken (side by side, but not touching).  Cook the chicken just until it is golden brown on the outsides (but not cooked through), about 1-2 minutes on each side.

4.  Remove the pan from the heat and top each piece of chicken with 1/4 of tomato mixture, followed by 1/2 ounce of cheese.  Transfer the skillet to the oven and bake the chicken until it is cooked through and the cheese is melted, about 8-10 minutes.  Remove from oven carefully (I burnt

5.  Top each piece of chicken evenly with the basil.  Serve immediately.

Serves 4.
171 calories per serving.

Wednesday, March 16, 2011

Blog Update!

Hi Everyone!

As I'm sure you noticed, my blog got a face-lift today!  I was feeling a little "blah" about my blog, but I was getting pestered about I decided to go for a new look.  Like it?

I've been really into beans these days (and therefore, the husband and I have had stomach aches for quite some time), so I apologize if the posts are a little bean-heavy.  Now let me try and recall what I've been making...

3-Bean Salad


15 oz. canned black beans, rinsed and drained
15 oz. canned small cannellini beans, rinsed and drained
15 oz. canned chick peas, rinsed and drained
1 medium tomato, seeded and diced
1/2 medium red onion, minced
2 stalks celery, minced
1/4 c. red wine vinegar
1/4 c. fresh parsley, minced
Salt and pepper, to taste


1.  Combine all ingredients.  Let sit in refrigerator for at least 4 hours to allow flavors to combine.  Serve cold.

Serves 6.

Slow-Cooked Red Beans and Barley


1 c. barley, rinsed, uncooked (not pearled barley)
1 small red onion, diced
2 stalk celery, diced
1 clove garlic, pressed or minced
1/4 tsp. cayenne pepper
15 oz. canned kidney beans, rinsed and drained
28 oz. canned crushed tomatoes
2 bay leaves
3 c. vegetable broth
1/4 tsp. black pepper
1 tsp. salt


1.  Place all ingredients in the order they are listed in the slow-cooker.  Do not stir.

2.  Cover and cook on LOW for 7 hours.  Stir and serve.

Serves 6.

Mini Chocolate Meringues


5 large egg whites
1/4 c. cocoa, unsweetened
2. Tbsp. sugar
1 1/2 tsp. vanilla extract
1/8 tsp. salt
1/2 c. cocoa, unsweetened
1/8 tsp. cinnamon, ground


1.  Preheat oven to 225 F.  Cover 2 cookie sheets with wax paper (or parchment paper); set aside.

2.  Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar, and extract in a large bowl.

3.  Beat remaining 4 egg whites and salt with an electric mixer (a stand mixer is best) just until soft peaks form; add the remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until the egg whites are stiff and glossy.  Fold the egg whites ( least favorite part...I get nervous that the egg whites will collapse) into the chocolate mixture in 2 batches.

4.  Fill a plastic ZipLock bag with the mixture.  Cut a hole in the corner of the bag and pipe out the cookies onto the cookie sheets (mine ended up looking like tiny doodies).  Each cookie should be about 1-inch wide.

5.  Bake 1 hour and 15 minutes until a dried texture.

6.  Mix the remaining 1 teaspoon of cocoa an cinnamon in a small bowl.  Sprinkle over the hot cookies.  Let cool completely on wire racks before removing from wax paper.

Yields 10 servings.
12 cookies per serving.

Polenta Parmesan


Cooking spray
1 log pre-made polenta, sliced into 15 rounds
15 oz. canned tomato sauce
1 c. ricotta, fat-free
3/4 c. mozzarella, reduced-fat, shredded
1/4 c. parmesan cheese, reduced-fat, grated
Salt and pepper, to taste


1.  Preheat oven to 375 F.  Heat non-stick skillet over medium-high heat.

2.  Season both sides of polenta rounds with salt and pepper.  Spray hot skillet with cooking spray.  Sear polenta rounds until browned on both sides.

3.  Cover bottom of 9X9 baking dish with 1/4 cup of tomato sauce.  Place 5 polenta rounds on top of sauce.  Combine remaining sauce with ricotta.  Spoon 1/3 of ricotta mixture on top of polenta rounds.  Place another round on top of ricotta mixture.  Continue layering until you have 5 stacks of 2 rounds topped with ricotta mixture.

4.  Sprinkle rounds with mozzarella and parmesan cheese.  Bake for 20 minutes, or until bubbling.  Remove from oven and let cool 3-5 minutes.

Serves 5 (or fewer because it is SOOOOO yummy!).

I went to Borders the other day because they are going out of business and I had a gift card.  I don't typically buy books anymore (love my Kindle!), so I headed over to the cookbooks.  I bought one that looks really awesome!  It is written by the author of The Biggest Loser Cookbook and it seems very similar to the Hungry Girl cookbooks.

I can't wait to try some of the recipes.  Here is what is on tap...

Mini Frittatas with Herbed Goat Cheese
Blue Cheese Portobello Mushroom Burger (can't wait for summer!!!)
Grilled Chicken & Caramelized Onion Flatbread with Blue Cheese
Buff-Corn (Buffalo Popcorn...YUM!)
Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes
Penne and Asparagus with Ricotta Cheese
Tuscan Pizza
Buffalo Mashed Potatoes
Powerhouse Polenta Fries
Mexican Mac & Cheese
Cinnamon Sugar Triangles

My mouth is watering now.

Tuesday, February 1, 2011

Holy SNOW!

That is a LOT of snow!  I guess I'll cook!  Last night I made some super spicy chili.  Yikes!

Super Spicy Chili


Cooking spray
1 lb turkey, ground, 7% lean
1 medium onion, diced
2 cloves garlic, pressed
3 carrots, diced
2 stalks celery, diced
1 medium yellow pepper, diced
1 medium bell pepper, orange, diced
1 Tbsp chili powder
1 Tbsp paprika
2 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/3 tsp cayenne pepper
29 oz chicken stock, fat-free
30 oz diced tomatoes, canned, with green chiles
15 1/2 oz black beans, canned, rinsed and drained
15 oz refried beans, canned, fat-free


1.  Coat a skillet with cooking spray; set over medium heat.  Brown turkey, breaking up meat with a wooden spoon, about 8 minutes.  Drain and set aside.

2.  Coat a large pot with cooking spray; set over medium heat.  Cook onion, stirring occasionally, until soft, about 5 minutes.  Add garlic; cook, stirring, 30 seconds.  Add carrots, celery, and peppers; cook stirring occasionally, for 8 minutes.  Add chili powder, paprika, cumin, oregano, salt, and cayenne; stir for 1 minute.

3.  Stir in broth, tomatoes, both types of beans and turkey; bring to a boil.  Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.  

Yields about 1 1/2 cups chili per serving.  Delicious served with fat-free sour cream and baked tortilla chips!

Serves 8
5 WW points+

Tonight, I made Sweet and Sour Meatballs.  I LOVE my mom's recipe, but decided to try a new one.  They were pretty good, but not the same.  Haha!

Not My Mom's Sweet and Sour Meatballs


Cooking spray
1 1/2 lbs ground beef, 7% lean
3/4 c rolled oats
2 large egg whites
1/2 medium onion, small diced
1 clove garlic, minced
2 Tbsp dried parsley
2 tsp dried oregano
8 oz tomato sauce, canned
7 tsp Splenda
3 Tbsp Dijon mustard
1 1/4 tsp chili powder
1/2 tsp Frank's hot sauce


1.  Preheat oven to 350 degrees.  Coat a large baking sheet with cooking spray.

2.  In a medium bowl, combine beef, oats, egg whites, onion, garlic, parsley, and oregano; mix thoroughly.  Shape beef mixture into 48 1-inch balls; place on prepared baking sheet.

3.  Bake meatballs until cooked through, about 25 minutes.  Set aside.

4.  In a medium pot, combine remaining ingredients.  Set over low heat for 3 minutes.  Add meatballs; stir and cover.  Cook for another 3 minutes.

Yields 4 meatballs per serving.  Yummy over brown rice!
Serves 12
3 WW points+

Monday, January 3, 2011

I've never met a potato I didn't like...

...luckily, neither has my husband.  We could happily live on potatoes for the rest of our lives.

Potato-Cheddar Soup


Cooking spray
1 medium onion, chopped
2 medium carrots, diced
1 tsp. salt
1/2 tsp. black pepper, ground
1/2 tsp. paprika
1/2 tsp. Dijon mustard
1 lb. Yukon Gold potatoes, peeled, cut into small cubes
4 c. vegetable (or chicken) broth
1/2 c. half-and-half, fat-free
8 oz. cheddar cheese, low-fat, shredded


1.  Coat a medium pot with cooking spray and set over medium heat.  Add onions to pot and cook for 5 minutes, or until they begin to soften.  Add carrots, salt, pepper, paprika, and mustard.  Stir to coat mixture.  Cook until carrots begin to soften, about 2 minutes.

2.  Add potatoes, broth, and half-and-half; stir.  Increase heat and bring to a boil.  Once boiling, reduce heat to simmer.  Cover and cook until potatoes are tender, about 20 minutes.  Stir in cheese until melted.  Puree with immersion blender (or food processor/blender in small batches) until smooth. 

Serves 6
4 WW points+