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


Ingredients:


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


Instructions:


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


Ingredients:


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


Instructions:


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


Ingredients:


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


Instructions:


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


Ingredients:


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


Instructions:


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!!!

Mooched March Mexican Monday

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


White Chili


Ingredients:


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


Directions:


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.

Like I said...

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


Spicy 17 Bean & Barley Soup


Ingredients:


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


Instructions:


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


Ingredients:


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


Instructions:


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 myself...boo).


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


Serves 4.
171 calories per serving.

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

¡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

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!