Tuesday night happiness!

Tuesday nights for me can either be really lame or really happy.  Stephen works late on Tuesday nights so I am often alone for many hours and the world is my oyster.  This can either mean sitting around counting the seconds until he comes home or cooking up a storm!  Tonight I am cooking!  Woohoo!  I just put some Cranberry-Walnut Oatmeal in the slow-cooker and I'm making some soup as we speak.  

Anyone who has ever gone out for a meal with me knows that I LOOOOOOOOOOVE mushrooms!  Anything with mushrooms!  It could be a cardboard box covered in mushrooms and I would order it!  Yum!  Stephen despises mushrooms.  What is a girl to do?  Cook with mushrooms when he isn't home!  Duh!

Creamy Mushroom Soup

Ingredients:

Cooking spray

1 1/2 c. leeks, chopped

2 stalks celery, chopped

2 cloves garlic, fresh, pressed (or minced)

20 oz. white mushrooms, sliced

3 c. chicken broth, fat-free, reduced-sodium

3/4 c. milk, fat-free, evaporated

1/8 tsp. salt

1/8 tsp. black pepper, ground

Instructions:

1.  Coat a large saucepan with cooking spray and set over medium-high heat.  Add leeks, celery, and garlic; saute until soft (about 4 minutes).  Add mushrooms; saute until soft, stirring frequently (about 7 minutes).

2.  Add broth to mushroom mixture and stir.  Bring to a boil; reduce heat to low, simmer, covered, for 15 minutes.

3.  Remove pan from heat and puree with immersion blender (you could use a food processor or blender in small batches if you don't have an immersion blender).

4.  Add milk to pureed mixture and return to heat.  Simmer for 2 minutes or until heated through.  Season with salt and pepper.

Serves 4 (about 1 1/2 cups per serving)

2 WW points+

I'm back!

Sorry for the ridiculously long hiatus!  My last post was about the Banana Bread Oatmeal.  Sad news...I never got to taste it!  During the cooking process, there was a slow-cooker malfunction and I ended up burning my hand.  :-(  If that didn't stink enough...it was 2 weeks before my wedding!  Good thing I work with nurses that treated me as if I were just in a serious fire!

So after the slow-cooker incident, I took a small break from cooking.  Then we got married.  Then we went to Italy.  Then I came home and cooked a TON!  I just keep forgetting to blog.  So here we go!

I just finished making Apple-Pear Sauce and I have some Extra Veggie (however, not vegetarian) Chili on the stove.

Apple-Pear Sauce

Ingredients:

2 tsp. Smart Balance Light (or any other  light "butter")

3 Bosc pears, peeled and chopped

3 Granny Smith apples, peeled and chopped

1 tsp. cinnamon

1 tsp. Splenda

1/2 c. water

Instructions:

1.  In a large skillet (not a non-stick), melt Smart Balance over medium heat.

2.  Add pears, apples, cinnamon, Splenda, and 1/4 cup water.  Stir and cover.

3.  Cook apples and pears for 10 minutes, stirring every few minutes.  Add rest of water.  Stir, cover, and cook for another 10 minutes, stirring frequently.

4.  Remove skillet from heat.  Mash with potato masher to desired texture.  Chill and serve.

Serves 3-4

Extra Veggie (however, not vegetarian) Chili

Ingredients:

1 lb. lean ground turkey

1 medium onion, diced

2 medium carrots, diced

2 stalks celery, diced

1/2 c. green beans, diced

2 medium bell peppers, green, diced

3 cloves garlic, pressed (or minced)

29 oz. can crushed tomatoes

43 1/2 oz. can tomato sauce

8 3/4 oz. can corn kernels, drained

15 1/2 oz. can small red kidney beans, rinsed and drained

15 1/2 oz. can black beans, rinsed and drained

1 package chili seasoning

2 tsp. chili powder

1 tsp. ground cumin

Salt and pepper to taste

Instructions:

1.  In a large dutch oven, prepared with cooking spray, brown ground turkey over medium-high heat.

2.  Once turkey is browned, add onions, carrots, celery, green beans, peppers, and garlic.  Saute for 5 minutes.  Add tomatoes, tomato sauce, corn, beans, chili seasoning, chili powder, cumin, salt, and pepper.  Stir and bring to a boil.

3.  Reduce heat to simmer, cover, and cook for 45 minutes.  Serve hot.  Is delicious with fat-free sour cream, reduced-fat shredded cheese, and baked tortilla chips.

Serves 8

Fresh Green Pea Soup

Ingredients:

3 1/2 c. vegetable stock, fat-free, reduced sodium

2 medium Yukon gold potatoes, raw, peeled and cut into 1/2-inch chunks

1 1/2 medium leeks, chopped, white and light green parts only

2 cloves garlic, chopped

1 1/4 tsp. salt

1/4 tsp. ground black pepper

10 oz. green peas, frozen, thawed

1/4 c. fresh tomatoes, diced

Instructions:

1.  In a large saucepan, combine broth, potatoes, leeks, garlic, salt, and pepper.  Bring to a boil over medium-high heat.  Reduce heat and simmer, covered, until vegetables are almost tender, about 12 minutes.

2.  Add peas to saucepan, stir and cook until vegetables are tender, about 3 minutes.  Remove saucepan from heat and let cool about 5 minutes.

3.  Puree soup in a saucepan using an immersion blender or in batches in a blender or food processor.  

4.  To serve, ladle 1 cup of soup into each of 6 soup bowls.  Top each with 2 teaspoons of tomato.

Serves 6

Hearty Vegetarian Stew

Ingredients:

2 tsp. olive oil

2 stalks celery, sliced

1 medium carrot, diced

1 medium onion, chopped

3 cloves garlic, minced

14 1/2 oz. canned diced tomatoes

1 c. canned kidney beans, rinsed and drained

1 c. canned white beans, rinsed and drained

4 c. vegetable stock

1 1/4 c. tofu, low-fat, extra firm, diced

1/2 tsp. salt

1/4 tsp. ground black pepper

Instructions:

1.  Heat the oil in a large saucepan over medium heat.  Add the celery, carrot, onion, and garlic.  Cook, stirring occasionally, until softened, about 10 minutes.

2.  Stir in the tomatoes, kidney beans, white beans, and broth.  Bring to a boil.  Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended, about 30 minutes.

3.  Add the tofu, salt, and pepper.  Cook, stirring occasionally, until the tofu is heated through, about 5 minutes.

Serves 4

Oven-Fried Paprika Chicken Cutlets

Ingredients:

Cooking spray

1/2 c. Greek yogurt, plain, fat-free

1 Tbsp. paprika

15 saltine crackers, crushed into crumbs (I use my mini food processor)

1 tsp. salt

1/4 tsp. ground black pepper

4 4-oz. chicken breasts, thin-sliced

1/4 medium lemon, cut into 4 wedges

Instructions:

1.  Preheat broiler and coat a baking sheet with cooking spray.

2.  Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine.  Combine cracker crumbs, salt, pepper, and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine.  Place each chicken cutlet in yogurt mixture and turn to coat.  Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.

3.  Place coated chicken on prepared baking sheet and lightly spray with cooking spray.  Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side.  To serve, garnish with lemon wedges.

Serves 4

Quick Beef Stew

Ingredients:

1 Tbsp. olive oil

1 lb. boneless beef sirloin, trimmed, cut into 1-inch cubes

1/2 c. dry red wine (I used merlot)

8 oz. canned tomato sauce

10 1/2 oz. can condensed French onion soup

3 c. water

1 Tbsp. Worcestershire sauce

24 oz. frozen mixed vegetables

1 tsp. salt

1/4 c. parsley, chopped

Instructions:

1.  Heat oil in a large skillet over high heat.  Add the beef and cook until browned.

2.  Transfer the beef to a soup pot.  Add the wine to the skillet.  Cook over high heat, stirring and scraping, until reduced by half.  Pour over the beef.

3.  Add tomato sauce, French onion soup, water, Worcestershire sauce, vegetables, and salt to the pot.  Stir.  Heat to a boil, reduce the heat, cover, and simmer for 10 minutes, or until the vegetables are tender.  Stir in the parsley and serve.

Serves 4

Stracciatella alla Roma  (We had this in Italy and I NEEDED to make it.  So yummy!)

Ingredients:

3 c. chicken stock

1 egg

1 1/2 Tbsp. Parmesan cheese, grated

1 Tbsp. dry bread crumbs

2 Tbsp. parsley, chopped

1 garlic clove, finely minced

Instructions:

1.  In a medium saucepan, bring stock to a simmer.

2.  Meanwhile, whisk egg, cheese, bread crumbs, parsley, and garlic together until blended.  Stir this mixture rapidly into the simmering stock and stir until the egg is set, 30 to 60 seconds.

Serves 2-3

I know I've made some other things in the past few weeks, but I can't think of them.  As I do, I will let you know!

There is a pattern...

I've noticed that from these blog posts, it appears that Stephen and I are living on only oatmeal and soup.  This may be true.  Here is some more...

Slow-Cooker Banana Bread Oatmeal

Ingredients:

1 c. steel-cut oats

1 tsp. vanilla extract

1 packet Splenda

1/8 tsp. salt

1 medium over-ripe banana, diced

1/8 c. finely chopped walnuts

4 c. water

Instructions:

1.  Place first 6 ingredients in slow-cooker.  Pour water on top, do not stir.

2.  Cover and cook on LOW for 8 hours or HIGH for 4 hours.

3.  Stir and serve.

Serves 4

3 WW points

This oatmeal is in the slow-cooker as we speak, so I can't tell you how delicious it is.  But I can imagine!

I've heard that some people with larger slow-cookers (mine is only 3.5 quarts) are running into a little problem with the oatmeal in terms of overcooking.  Try doubling the recipe or reducing the cook time.

Slow-Cooker Mushroom Lentil Soup

Ingredients:

2 medium carrots, diced

2 medium celery stalks, diced

1/2 large onion, diced

2 medium garlic cloves, minced

2 c. lentils, dry

3 bay leaves

1/4 tsp. thyme, dried

1/2 tsp. salt

1/4 tsp. black pepper, ground

8 c. chicken stock

1 1/2 c. shiitake mushrooms, diced

Instructions:

1.  Place ingredients in the slow-cooker in the following order:  carrots, celery, onion, garlic, lentils, bay leaves, thyme, salt, pepper, broth, and mushrooms.

2.  Cover and cook on LOW setting for 6 hours.

3.  Uncover and stir.  Cook uncovered on LOW setting for another 30 minutes.

4.  Remove bay leaves and serve.  Yields about 1 1/2 cups per serving.

Serves 8

4 WW points

Red Pepper and Tomato Soup

Ingredients:

2 tsp. olive oil

2 medium garlic cloves, minced

1 medium onion, diced

1 medium carrot, diced

1 tsp. Herbes de Provence

3 medium red bell peppers, diced

14 1/2 oz. chicken stock

28 oz. crushed tomatoes, canned

1 tsp. salt

1/2 c. fat-free half-and-half

1/2 tsp. black pepper, ground

1 tsp. sugar, white

Instructions:

1.  In a large pot, heat oil over medium-low heat.  Add garlic, stir until fragrant, about 1 minute.  Add onion and carrot.  Cook until onion is tender, about 5 minutes.

2.  Add herbes de Provence.  Cook, stirring until fragrant, about 1 minute.  Add peppers.  Cook until begins to soften, about 5 minutes.

3.  Add broth and tomatoes.  Bring to a boil.  Cover and simmer for 25 minutes.  

4.  Stir in salt, pepper, half-and-half, and sugar.  Puree in food processor or with immersion blender.  Briefly reheat, if needed, and serve.  Yields 1 cup per serving.

Serves 8

1 WW point

This soup was SOOOOOOOO good!  Excellent with a grilled cheese or a piece of crusty bread!  Yum!

Early MM

I just prepped tomorrow's Mexican Monday!  Looking good so far!

Slow-Cooker Chicken Burritos

Ingredients:

1 medium clove garlic, minced

1 small red onion, diced

14 1/2 oz. tomatoes, canned, diced

15 oz. black beans, rinsed and drained

1/2 tsp. chili powder

1/2 tsp. salt

1/4 tsp. oregano, dried

1/4 tsp. black pepper

1 lb. boneless, skinless chicken breast, cut into 2-in. pieces

3/4 c. chicken stock

8 Joseph's Flax & Oat Tortilla Wraps

1 c. shredded Mexican cheese, low-fat

4 Tbsp. sour cream, fat-free

Instructions:

1.  Place garlic, onion, tomatoes, beans, chili powder, salt, oregano, and pepper in a 3.5-quart slow cooker; stir well.

2.  Add chicken and stock to mixture in slow cooker; stir.

3.  Cover and cook on LOW for 5 hours; drain off liquid.  Stir with fork to shred chicken.

4.  To serve, spoon 1/8 of chicken mixture onto tortilla.  Top with 1/2 tablespoon of sour cream and 1/8 cup of cheese.

Yields 2 burritos per serving

Serves 4

7 WW points

Mmmm Fall!

I've gotten many request for this one...so here goes...

Slow-Cooker Pumpkin Oatmeal

Ingredients:

5 c. water

1 1/2 c. pumpkin, raw, diced into 1/4-in. cubes

1/3 c. honey

1 Tbsp. cinnamon, ground

1/4 tsp. salt

1/4 tsp. nutmeg, ground

Instructions:

1.  Combine all ingredients in slow-cooker.

2.  Cook on LOW for 8 hours or HIGH for 4 hours.

3.  Stir and enjoy!  You may need to add a little extra water in the end if it gets too thick.

It was quite yummy!

Serves 4

3 WW points

I'm depressed...

So I am back from my bachelorette party weekend...it was the BEST!  I have the best friends in the world!  But now I'm in a depression.  I wish it were still the weekend.

To help with the depression I decided to play with my new slow cooker and make something that will warm the soul.  I sampled it before putting it in the fridge for the morning...YUM!

Mixed Berry Oatmeal

Ingredients:

1 c. steel cut oatmeal (not quick-cooking)

1 tsp. salt

2 tsp. ground cinnamon

1/2 c. dried mixed berries

4 c. water

Instructions:

1.  Place first 4 ingredients in slow cooker.  Cover with water.

2.  Cook on LOW for 8 hours or HIGH for 4 hours*.  Stir and serve.

Serves 4

3 WW points 

*I have a 3.5-quart slow cooker.  It is probably the same-ish cook-time for a regular sized one.  Don't blame me if it doesn't come out right.  Ha!

¡Arriba!

Happy Mexican Monday!

Bean Burrito Soup is cooking up as we speak.  Sounds interesting...we shall see!

Bean Burrito Soup

Ingredients:

2 c. chicken broth, reduced-sodium, fat-free

1/2 c. water

16 oz. refried beans, fat-free, canned

16 oz. mixed vegetables, frozen, unprepared

2 Tbsp. green chiles, diced, canned

1/2 tsp. garlic powder

1 Tbsp. chili powder

1 tortilla, Joseph's flax, oatbran, & whole wheat flour, cut into strips

4 Tbsp. cheddar cheese, shredded, low-fat

4 Tbsp. sour cream, fat-free

Instructions:

1.  Bring the broth, water, and beans to a boil in a large saucepan over medium-high heat.  Add the mixed vegetables, chiles, garlic, and chili powder; return to a boil.  Reduce the heat and simmer, covered, until the flavors are blended and the vegetables are tender, about 6 minutes

2.  Meanwhile in a non-stick skillet coated with cooking spray, toast the tortilla strips over low heat until golden brown and crispy.

3.  Divide the soup evenly among 4 bowls (yields about 1 1/2 cups of soup per serving).  Top each bowl with 1 tablespoon each of cheese and sour cream and 1/4 of the tortilla strips.

Serves 4

4 WW points

Football season is upon us!

Hi there!  Sorry I haven't posted in a while.  It isn't that I'm not cooking/eating, it is that our wedding is now 48 days away and I have 1,000,000 things to do!  Ahhhh!

Anyway...I LOVE football season!  Not because of football, but because on Sundays when there is a home game, I get to hole up at home and cook!  So even though weather.com is telling me that it is currently 62 degrees out, I'm pretending it is freezing!  Here is what is cooking up in my kitchen on this "winter" day...

Pumpkin-Cranberry Bars

Makes for a delicious high fiber/protein breakfast or a lovely mid-afternoon snack with a cup of tea!

Ingredients:

1 c. packed light brown sugar

4 Tbsp. reduced-calorie margarine, soft, at room temperature

1 c. canned pumpkin puree

1 large egg

1 large egg white

1/3 c. buttermilk

1 1/4 c. whole wheat flour

1 1/2 c. uncooked old fashioned oats

1 Tbsp. pumpkin pie spice

1/2 tsp. baking soda

1/2 tsp. salt

2/3 c. dried cranberries

Instructions:

1.  Heat oven to 350 degrees.  Lightly coat a 9X13-inch baking pan with cooking spray, then dust lightly with flour.

2.  In a large stand-mixer bowl, cream sugar and margarine (could be done with a hand mixer as well, but I love any excuse to use my KitchenAid).

3.  Beat in egg, egg white, pumpkin puree, and buttermilk.

4.  In a medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt.  

 

5.  Stir dry mix into pumpkin mixture just until moistened, then add cranberries and mix gently.

6.  Spread batter in pan and bake 20 to 25 minutes or until center springs back when pressed gently.  Cool and cut into 18 bars.

Serves 18

3 WW points

Fresh Tomato Soup

When Stephen and I decided to go to Italy on our honeymoon, my mom bought me an Italian-cooking cookbook to get in the mood.  Here is one of the recipes that I altered a bit to be a little healthier.

Ingredients:

1 Tbsp. olive oil

1 lb. plum tomatoes, seeded and roughly chopped

1 onion, cut into eighths

1 garlic clove, slice thinly

1 celery stalk, chopped coarsely

2 c. chicken stock, fat-free

2 oz. dried, whole wheat, short-cut pasta (such as elbows)

Salt and pepper, to taste

Fresh flat-leaf parsley, chopped, to garnish

Instructions:

1.  Pour the olive oil into a large, heavy-bottom pan.  Add tomatoes, onion, garlic, and celery.  Cover and cook over low heat for 45 minutes, occasionally stirring gently, until the mixture is pulpy.

2.  Blend the mixture with a hand blender, or in a food processor, to a smooth puree.

3.  Add the chicken stock and bring to a boil.  Add the pasta, bring back to a boil, and cook for 8-10 minutes, until the pasta is tender but still firm to the bite.  Season to taste with (lots of) salt and pepper.

4.  Ladle into warmed bowls, sprinkle with parsley, and serve immediately.

Serves 4

2 WW points

Serve with a whole wheat grilled cheese for added deliciousness!  :-)

Enjoy!  Off to learn Italian!

Baci,

Amy

Don't forget the Beano!

Last night, I made one of my and Stephen's favorite recipes for Stephen, Mom, Dad, Lee, E, and Aunty Lynn down the beach. It was a success!  Rave reviews (at least they said)!  Enjoy!

Black Bean Burgers

Ingredients:

1 15 oz. can black beans, rinsed and drained

1 c. brown rice, cooked

1/2 medium onion, diced

2 egg whites, whisked

6 Tbsp. salsa

4 Tbsp. fat free sour cream

Salt and pepper, to taste

Cooking spray

4 whole wheat hamburger buns or sandwich thins

Instructions:

1.  Heat non-stick skillet over medium heat.

2.  In a large bowl, mash beans with a fork until they become a paste.

3.  Mix beans with rice, onions, egg whites, and 2 tablespoons of salsa.

4.  Divide mixture into 4 patties (they will be very loose).  Spray skillet with cooking spray.  Drop patties onto hot skillet.  Cook patties for approximately 4 minutes on each side, or until firm.

5.  While patties are cooking, mix sour cream with remaining salsa to create sauce.

6.  Serve patties on buns topped with 1 1/2 tablespoons of sauce each.

Serves 4

4 WW points (with sauce and bun)

Yum!  Sorry, forgot to take photos!  Next time!

Mexican Monday!

Happy Monday!

About a year ago, Stephen and I began Mexican Monday.  We thought, "How can we make Monday a better day in the week?"  Then it came to us...Mexican food!  Mexican Monday has been forgotten about a bit recently because of grilling season.  But since tonight is raining...it is back!

I have chosen to share with you (and make for dinner tonight) our favorite Mexican Monday recipe.  I do confess though, it is not an original Amy recipe.  I have modified the deliciousness of the wonderful Chanel Elise Latimer.  Many thanks, Chanel.  You have made Mondays much better here in Kenmore Square.

Chicken and Salsa

Ingredients:

1 lb. chicken breast, raw, thin sliced

24 oz. jarred salsa (Tostitos is the best for this recipe)

15 oz. black beans, canned, rinsed and drained

1 large bell pepper, green, chopped

1/2 medium onion, chopped

2 2/3 c. brown rice, cooked (I tend to use Trader Joe's frozen brown rice...so easy!)

4 Tbsp. fat-free sour cream

Instructions:

1.  Preheat oven to 375 degrees.

2.  In a 9"X13" casserole dish, lay chicken in a single layer (I usually put a couple spoonfuls of salsa on the bottom to make sure it doesn't stick).

Kind of an icky picture!

3.  Cover chicken in 1/2 of the salsa.  Then top with peppers, onions, and beans.

4.  Cover with remaining salsa.  Bake for 45 minutes.

5.  Divide into 4 servings and serve with 2/3 cup of rice and 1 tablespoon of sour cream.

Delicious!

Serves 4

7 WW points

P.S.  It is also fabulous on Day 2 chopped up and with tortilla chips!  Yum!