Weekly Menu Change

Ever made something so good you want to have it at least once a week?  Something so warm and flavorful you know there's no way you could get tired of it?

If you answered no, then you haven't tried this recipe and I encourage you to head to the grocery store, or your freezer and pantry, and make this for dinner tonight!  I think I will!

Brazilian Shrimp Stew (Serves 6)
1 1/2 lbs raw shrimp, peeled & deveined
2 tbsp olive oil
1/4 cup onion, diced
1 clove garlic, minced
1/4 cup roasted red pepper, diced
1/4 cup fresh cilantro, chopped
1 14oz can diced tomatoes, with chilis
1 cup coconut milk
1 tbsp Sriracha hot sauce
2 tbsp fresh lime juice
3 cups white rice, cooked

Heat olive oil in medium sauce pan.  Once oil is hot, saute onions until translucent; add garlic and peppers and cook an additional 3-4 minutes.  Add tomatoes, shrimp and cilantro and simmer until shrimp turns opaque.  Add coconut milk and hot sauce and cook until heated through, do not boil.  Add lime juice and season with salt and pepper.  Serve with 1/2 cup of prepared white rice on the side and garnish with fresh cilantro.  

The rich sweet and spicy flavor came as quite a surprise!  Each and every bite of this stew brings more flavor and discovery.  We like to add a spoonful of rice every couple of bites to absorb even more flavor and bring a new texture.  If not rice then I highly recommend bread sticks, you'll definitely want something to sop up any leftover broth in your bowl!

Here's the great part!  It's only 7 Weight Watcher points+ per serving (9 with rice) and it's also Paleo friendly!  How can something this good be THAT good?!

Enjoy!

Winter Warmth

There's nothing better on a cold winter night than a nice hot bowl of soup to take away the chill.  When that bowl of soup is Zuppa Toscana and it's Weight Watcher friendly you get warm all the way to your toes!

Don't let that whole "Weight Watcher" thing fool you!  This soup is loaded with flavor and is probably the best I've ever tasted.  Now granted, I haven't been to Italy yet, but it is definitely the best I've ever tasted in an American Italian restaurant!  Try it for yourself and let me know what you think!

Zuppa Toscana

16 oz. Isernio's Chicken Italian Sausage

1/2 large onion, diced

6 slices bacon, diced

3 gloves garlic, minced

4 medium potatoes, diced

2 cups kale, chopped

2/3 cup heavy cream

6 cups chicken broth, fat free

2 cups water

~  In a medium skillet over medium-high heat, cook sausage until no longer pink.  Set aside.

~  In the same skillet, over medium heat, cook onion and bacon until onions are clear.  Add minced garlic and cook until onions and garlic are soft and bacon has slightly crisped.

~  In a large soup pot or dutch oven, combine chicken broth, water, potatoes and onion mixture.  Simmer for 15-20 minutes until potatoes are slightly softened.

~  Add kale, sausage and heavy cream to pot.  Continue simmering until kale has wilted and potatoes are soft.

Not only is this soup is so warm and delicious, it's very fast and easy.  Of course you can add salt and pepper and maybe even some red chili flakes to the sausage while it's cooking but none of that is really necessary.  It's got great flavor from the sausage and your still able to taste the subtle flavor of the kale.

This pot will serve 8 and each serving is 1 1/2 cups.  The best part is that it's only 7 pts - amazing!  Add a bread stick for 3 points and you'll be completely satisfied!

Snack Time

Bigger IS better!

When it comes to snacks and dieting of course!!  I find myself once again bored with the snacks (and lunches) I create while dieting - or "Changing my lifestyle" as WW puts it!  The fresh fruit is great and pea pods nice and crispy but sometimes I just want something to sink my teeth into that doesn't cost half my daily points.

I came across this idea the other day while perusing the internet and although I'm not a fan of the baked egg roll wrappers I figured I'd give it a try.  So many recipes want you to bake these papery wrappers and that's exactly what they come out like...  baked paper!  Maybe I was really hungry this time but these were really quite tasty!

Ham & Swiss Rolls
1 cup lean ham, minced
1/2 cup 2% Swiss cheese
1 green onion, minced
2 tbsp Dijon mustard
8 egg roll wrappers
1 tsp honey
2 tbsp half & half, fat free

Preheat oven to 400F.  Mix ham, cheese and green onion to combine.  Place an egg roll wrapper diagonally on work surface and spread 1/4 tsp Dijon mustard in the center.  Put two tablespoons of ham mixture on the mustard.  Fold the bottom of the wrapper over the filling and gently but firmly pull slightly towards you.  Fold the left and right sides in and roll to the tip, creating a nice firm roll.  Place on sprayed baking sheet and continue with remaining wrappers.  Lightly spray rolls with cooking spray.  Bake for 8 minutes, turn rolls over, bake for an additional 8 minutes until lightly browned.  Mix together remaining tablespoon of mustard, honey and half & half for dipping.

Eaten hot or room temperature, these little rolls do the trick!  At a mere 2 pts each they can be a quick snack or a nice filling lunch.  I'm going to experiment with some different cheeses and maybe a spinach leaf or two but other than that, I think I'll keep it simple and enjoy the flavors just like they are!

Taste Buds & Texture

Meatloaf?

I've never liked meatloaf...  never!  To me it's dry, bland and mundane no matter what sauce you add or how many eggs, bacon and Velveeta slices are put in or on it!  Even though hubby loves it, kids devour it and diners and cafes serve it for lunch and dinner, I only make it once or twice a year to spoil the family!

Not anymore!  I finally found a recipe that is called meatloaf but is so much more.  It's not only got taste, it's got texture and lots of it!

Meatloaf Cupcakes
1 egg
1/2 cup oatmeal
1 small onion, diced
1/2 cup tomato sauce
1/2 cup mozzarella cheese, part skim
1/2 cup Parmesan cheese
9 oz frozen spinach (box)
2 tbsp pine nuts
1 1/2 lb ground beef, 96%
Brown gravy mix

Mashed Potatoes
3 small potatoes, peeled and quartered
1 1/2 lb cauliflower florets
1/3 cup buttermilk, 1%
3 tbsp cream cheese, fat free

Preheat oven to 350 F.  Mix first 8 ingredients in a large bowl until thoroughly mixed.  Add ground beef and mix lightly with a large fork until just combined, do not over mix or your meatloaf may end up dry.  Use aluminum muffin cups for the best results and fill them using a large ice cream scoop.  Bake approximately 30 minutes until no longer pink.  While meatloaf is baking, boil potatoes and cauliflower until soft; drain well. Transfer potatoes and cauliflower to a food processor or electric mixer bowl, add buttermilk and cream cheese.  Process/mix until smooth and creamy.  Prepare gravy mix according to package directions.  Pipe/spoon potato mixture onto tops of meatloaf muffins to resemble frosting and sprinkle with pine nuts.  Drizzle prepared gravy over the top.  Makes 12 cupcakes, 2 per serving, 10 points+ per serving.

After making these a second time, I have resolved that I will never again make ordinary meatloaf!  The taste and texture of these beautiful cupcakes is like nothing I've eaten before.  Try them and
I'm sure you'll agree!

Lunch Time!

Sometimes with WW, I get really bored at lunch time.  There are only so many soups and salads before I start wandering, looking for something a little different and a little more traditional.  One of my favorite sandwiches is a good, creamy egg salad.  Without all that mayo though (and I mean the good full fat kind) it's just not the same!  

This "egg salad" sandwich is so different from what I grew up with that it takes on a whole new taste and texture and yet satisfies my craving for the real thing. 

Try it and see what you think!

Egg Salad Sandwich

1 English Muffin

1 Egg (hard boiled)

2 slices of tomato (or one big one)

Handful of alfalfa sprouts

2 tbsp mayonnaise or ranch dressing (fat free) 

Salt/pepper to taste

Slice the hard boiled egg into nice thick slices. Spread 1 tbsp of mayo on each half of the English muffin.  Place sliced egg on bottom half of muffin and sprinkle lightly with salt/pepper.  Add tomatoes and alfalfa sprouts and place muffin on top.

The crunch of the alfalfa sprouts and the creaminess of the egg yolk really compliment each other making this a very satisfying lunch for only 5 pts.

Cravings

What's something every family has nearly once a month?

  Give up?

Pizza Night!

This night usually involves lots of gooey cheese, rich sauce, movies, soda pop, paper plates and arguing (depending on the size of the family) over what toppings get to adorn the luscious pie!  Don't you just get a craving for all that?  Well, maybe not the arguing...  but the taste of the pizza...  the tomatoey goodness of the sauce...  tasty toppings mingling together on your tongue...  melted cheese on your chin!

It's time to enjoy it once again with a zillion less calories and fat grams!

Pizza Chicken (1 serving)

1 5 oz boneless, skinless chicken breast

1 tbsp pizza sauce (home made or jarred)

4 slices turkey pepperoni

1 mushroom, sliced thin

1 ring sliced bell pepper

2 tbsp mozzarella cheese

Preheat oven to 400F.  Flatten the chicken breast to 1/2" thickness.  Season chicken with salt, pepper and garlic powder and place on a foil lined baking sheet.  Spread the sauce evenly over the seasoned chicken then layer with pepperoni, mushrooms and bell peppers.  Bake chicken for 15 min then top with cheese and bake for an additional 5 min.

This is only the beginning!  The possibilities are as endless as the local pizzeria menu options and of course your imagination. Not to mention it cooks up just as fast as one of those pizzas you bring home and cook yourself!  Oh, by the way, did I mention these can be cooked on the grill?

This one serving, made just like this is only 5 points!  It's a rather large "piece" of pizza and will definitely fill you up but why not have 2 "slices" and put that craving to rest for a little while!

Layers of Flavors

As I typed the title my mind wandered - why isn't it spelled "Layers of Flavers" or "Layors of Flavors"?  They rhyme perfectly but are spelled differently!  Ahhh...  back on track here!

As I peruse, wander and seek out new recipes to convert to our "lifestyle" way of eating (aka Weight Watchers) I find some recipes that make my mouth water and I just HAVE to find a way to make them within the allowances.  This was one of them!

Roasted Pear & Gorgonzola Chicken Sandwiches (serves 4)

2 pears, thinly sliced

1 onion, thinly sliced

1 lb boneless, skinless chicken breast

2 oz Gorgonzola cheese, crumbled

2 giant hamburger buns

1 tbsp butter

Preheat oven to 400F.  Spray parchment lined baking sheet and place pears in a single layer on pan.  Bake until light golden and turning soft, approximately 20 min.  Turn each pear slice and bake an additional 15 min.  While pears are roasting, spray a small skillet and caramelize onions on medium heat until nice golden brown.  Brush buns very lightly with butter and place on a griddle pan or skillet.  Remove and set aside once they are nice and golden brown.  Pound chicken breasts to 1/2", season with salt and pepper.  Spray a large oven-proof skillet and sear breasts for 3 minutes on each side.  Remove from heat immediately to avoid over cooking.  Place 2-3 pear slices on each breast then sprinkle with cheese crumbles.  Add caramelized onions.  Place in the oven for 2-3 minutes to allow cheese to melt.  Place chicken breast atop toasted bun.

The crispy buttery bun, tender juicy chicken, tangy Gorgonzola, sweet pears and rich onions provide layer after layer of flavor!  Than you take another bite because you weren't sure what you just tasted and bam, it hits you again!

You may be asking "Why the bun"?  It's because the original recipe I saw was for a turkey burger and I felt it still needed the sandwich feel.  Whether it needs it or not, I will always make it with just because it adds a whole different layer!  Enjoy this open faced sandwich for a low 9 WW pts+ each and include a large helping of roasted asparagus done at the same time as the pears!

Off I go to find that motivation that I lost...

Sense of Independence

The twins turned 18 which is said to be when children become adults.  Although that is yet to be seen, I'm taking that idea and running with it!  I now have a new found independence in my kitchen.  To heck with these little adults, from now on I'm going to cook what I want!  And I want seafood!

Shellfish Stew (serves 6)

2 tbsp olive oil

1 large onion, chopped

1 large fennel bulb, thinly sliced

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp crushed red pepper flakes

1 (28 oz) can diced tomatoes

2 cups chicken broth, fat free

1 cup red wine

1/4 cup tomato paste

2 tsp salt

1 tsp black pepper

18 littleneck clams

18 medium shrimp, tails on

6 large sea scallops

2 cooked Dungeness crab, legs and flesh

Heat the olive oil in a large soup pot or skillet over medium heat.  Add the onion, fennel and scallops.  Cook, stirring the vegetables until they begin to soften, and turning the scallops, searing on each side.  Remove the scallops and set aside.  Add garlic, oregano, thyme and red pepper flakes.  Cook, stirring until fragrant, about 1 minute.  Add the tomatoes, broth, wine and salt and pepper.  Bring to a boil then reduce heat and simmer, partially covered for 30 minutes.  Add the clams, cover and cook until they open, about 5 minutes.  Add the shrimp, partially cover, and cook until just cooked through.  Add the crab legs, crab meat and scallops and continue to cook until thoroughly heated.  Discard any unopened clams before serving.

Have plenty of napkins available and of course a few crab crackers for those claws!  

This was a fully satisfying meal other than the desire for some nice hearty crusty bread to sop up the amazing sauce!  Since we're doing so well we kept this at the 8 WW points+ that it is and just imagined ourselves dipping the bread!

So get ready family (including you new adults), the sky's the limit and we'll be sampling some new and exciting things!

Surprises at the dinner table!

Kids...  aren't they precious!

Mine aren't really what you would call picky eaters since they have to put up with me and all my fancies in the kitchen but they do tend to push a lot of the more colorful things off to the side.  I encourage them (basically force them) to try everything just in case it tastes different than the last time and they usually indulge me.  Last night was no different!  They took one look at the red pepper and said "We only eat the inside, right"?  I informed them to try a bite with both the inside AND a piece of the pepper and guess what?

SURPRISE!

All three of them agreed it was pretty darn good!  The sweet pepper really added to the spices and flavors of the filling.  Now you try...

Sante Fe Stuffed Peppers (6 servings)

3 large red bell peppers

1 lb ground beef, 95% lean

1 (15 oz) can black beans, drained & rinsed

1 (11 oz) can Steam Crisp Mexi-Corn

6 (or more) pickled Jalapeno sliced, chopped

3 Roma tomatoes, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 small onion, chopped

1 tsp cilantro, dried

2 tsp cumin

1/2 cup chicken broth, fat free

1 cup colby jack cheese, 2%, shredded

Preheat oven to 350F.  Cut the peppers in half lengthwise and remove all the seeds and membrane.  The stem may be left on or removed.  Place in a deep roasting pan and set aside.  In a large skillet, begin browning the ground beef.  When partially cooked, add the onion, green bell pepper and garlic and continue to cook until ground beef is no longer pink.  Add the black beans, corn, jalapenos, tomatoes and spices.  Lower heat and simmer 15-20 minutes until flavors have combined and any juices have evaporated.  Divide the cooked mixture evenly into the prepared red bell peppers.  Pour the chicken broth into the bottom of the roasting pan and cover with foil.  Bake for 45 minutes.  Remove the foil and divide the cheese evenly on top of each pepper.  Return to the oven for 5-10 minutes until the cheese is melted.  Serve piping hot!

I will definitely add these to my favorites and next time I might even spice them up a bit more!  This recipe will serve 6 people with average appetites and is only 7 WW points plus.  I'm thinking maybe some rice in there the next time to make them just a tad bit more filling and to provide those ever-loving carbs!

So what's the next surprise for the kids?  How about some seafood, that's always fun!

And Then It Hits You!

In my head:  "What's for dinner?"
Action taken:  Photograzing...  Foodgawker...  Tastespotting...
In my head:  "What's for dinner?"
Action taken:  Cookbooks, recipe collections, freezer peek-a-boo
In my head:  "What's for dinner?"

And then it hits me!!!

Sausage, Kale & Potato Casserole
5 medium potatoes, sliced thin
3 tbsp butter, unsalted
5 links Isernio Chicken Italian Sausage
1 bunch curly leafed kale, pulled off stems
1 cup cheddar cheese, shredded

Preheat oven to 400F.  Spray a 9x13 baking dish generously and set aside.  Wash the potatoes (do not skin them) and slice thinly.  Arrange the slices in a single layer in the bottom of the baking dish.  Drop a few thin pats of butter across the top of the potatoes and bake for about 30 minutes.  While the potatoes are baking, brown the sausage (make sure you use a big skillet).  Pull the kale off the stems and tear into medium sized pieces.  Wash and dry as much as possible.  Remove the sausage from the pan to a bowl and set it aside.  Saute the kale in the same pan in the sausage drippings until wilted to about half its original size.  Remove the baking dish from the oven and layer the kale, sausage and cheddar cheese on top of the potatoes.  Return the casserole to the oven, uncovered, for 10 minutes.

This recipe will serve about 6 people if you limit them to one serving each!  Trust me, that's a tough thing to do!  I usually make up two pans just in case and that way we get plenty of leftovers.  At six servings, it's only 8 pts per serving - pretty darn good when you consider your entire meal is in front of you!

I specified the Isernio's sausage because it is the absolute best sausage I have found flavor wise.  Adding the healthy chicken bonus on top of that and it's the only Italian sausage I ever buy.  If you use another sausage the flavors may change slightly but I don't think it will affect it too much.

I'm off to buy some Kale!!

Sometimes You Just Have To EAT!

In the beginning, when you first start "dieting" or "eating healthy" or whatever else you call it, do you have the same issue as me?  I never feel like I get to lift my fork to my mouth enough times!  By the end of the first week, I'm ready to eat, I mean really eat!  I want to keep putting food in my mouth until my tummy says stop, not only until my teeny tiny portion runs out.

That feeling led me to the discovery of this amazing salad!  Boy oh boy did it do the trick!  I was able to lift my fork as many times as I could and when I was done, I was really done eating.  Completely satisfied all the way to my toes!

Salsa Verde Chicken & Shrimp Salad

1 tbsp cilantro, dried

1 cup sour cream, fat free
3 tbsp Salsa Verde
1 tsp ground cumin
1 tsp chili powder
1/4 tsp salt
13 oz raw chicken breast, diced
8 oz raw shrimp, small
2 tsp Old Bay Seasoning
6 cups Italian Lettuce mix
3 Roma tomatoes, diced
1 (15 oz) can black beans, rinsed and drained
1 (11 oz) can Green Giant Steam Crisp corn, drained

Mix the first six ingredients until well blended.  Set aside while preparing the salad in order for the flavors to blend.  Season chicken and shrimp generously with Old Bay.  Spray a medium skillet with cooking spray and cook chicken and shrimp on medium high heat until chicken is no longer pink.  Drain any liquid.  In a large bowl, combine lettuce, tomatoes, black beans and corn.  Add cooked chicken and shrimp and mix well.  Pour dressing into salad mixture and toss to completely cover every morsel!

Each serving of 2 cups is only 7 points plus on WW and will completely fill you up!  This recipe will serve at least 6 people, more if they are small eaters.

I have finally found a "diet" recipe that I can literally eat until I'm ready to stop!  Oh, by the way, I don't consider slurping soup "eating".  I want to chew, chomp, taste and savor when I get in this mood!  Now it's on to the next discovery until the urge hits again!

Changing Direction

Sometimes the direction we are going is perfect, heading down that golden paved road with nothing but sunshine and roses along the way.  We vow to stay on that path forever, then all of a sudden there's road construction and we have to take a detour!

The first detour (aka straying off the healthy eating) has finally ended after a couple weeks and I'm back on the golden road!  The second detour is going to be a little longer and involves three very beautiful blessings...  grandchildren!  As we were heading down that golden road towards empty nest and teaching the girls independence, our three grandchildren (ages 7, 5 and 2) have joined us!  Talk about detour (and chaotic road construction)!

So after a five day camping trip of wonderful dutch oven cooking and over-indulging in the snack department, here's the meal that got us all back on track!

Orange Herb Pork Tenderloin

2 tbsp olive oil

2 garlic cloves, coarsely chopped

2 lb pork tenderloin

2 cups orange juice

1 cup chicken broth, fat free

1/4 cup white wine

1 tsp rosemary

1 tsp oregano

Preheat the oven to 400F.  In a large zip lock bag, combine 1 tbsp of the olive oil with the garlic.  Add the pork, turning to coat completely, and refrigerate for one hour.  After marinating, remove the pork from the bag and season with salt and pepper.  In a medium oven proof skillet, heat the remaining olive oil over medium-high heat.  Add the pork and cook until richly browned on all sides, about 10-15 minutes.  Add the orange juice, wine, broth and herbs and bring to a boil.  Transfer the skillet to the oven and roast for about 35 minutes or until the center of the tenderloin reaches 145F.  Remove the pork from the skillet and strain the cooking liquid into a saucepan.  Boil the sauce until reduced to 1/2 cup, about 15 minutes.  If a thicker sauce is desired, mix 1 tbsp of cornstarch with 2 tbsp of orange juice and add to the sauce, simmering until thickened.  Slice the tenderloin evenly and top with sauce.

This was a perfect dinner over mashed potatoes (made with potatoes and cauliflower) to remind me how easy eating healthy is.  The sauce is rich with a ton of flavor that even the pickiest eaters will enjoy!  Each serving of pork and sauce is only 5 pointsplus leaving plenty of room for the mashed potatoes or even some rice.

Although we're still on a detour, we're going to do our best to enjoy the new scenery until the golden road is finished being reconstructed! 

Winning Is Everything

When cooking, why would we ever want to lose?  Winning is definitely the goal in mind!  The other options just don't seem to be quite as satisfying!  Now that's not to say that sometimes things don't turn out quite as planned and you end up with a whole different and new creation - those times are awesome.  I'm speaking merely of disasters...  inedibles...  black where black doesn't belong!  In those cases, winning is everything!

Last night I won!

Whenever I've attempted to make Chinese food it's always been referred to as Stir Fry.  Why?  We don't order Stir Fry from the Chinese shop menu do we?  Is it even an item on the menu?  Where did the term come from?  Maybe I should look that up before I post this?  Make it an educational post too!  Anyway, last night I didn't make stir fry, I made Chinese Food!  I finally got the taste AND texture of my favorite dish, I won!

Cashew Chicken

6 tbsp soy sauce, divided
2 tbsp sherry (or chicken stock)
1/2 tsp sesame oil
2 lb chicken breasts, cubed
3 tbsp cornstarch, divided
2/3 cup chicken broth, fat free
2 tbsp sugar
2 tbsp rice vinegar
1 tbsp teriyaki sauce
1 tsp fresh ginger root, minced
1 tsp salt
2 tsp canola oil, divided
2 cups fresh snow peas
2 celery stalks, sliced

3 medium carrots, julienned
8 oz. can sliced water chestnuts
2/3 cup cashews
1 cup rice

2 cups chicken broth, fat free

~  In a large resealable plastic bag, combine 4 tbsp soy sauce, sherry, sesame oil and 1 tbsp cornstarch; add chicken.  Toss chicken to coat with the marinade.  Refrigerate for 30 minutes.
~  Cook rice as directed on the package, or rice cooker, using the chicken broth for the liquid.
~ In a small bowl, combine 2 tbsp cornstarch and 2/3 cup broth until smooth.  Stir in the sugar, vinegar, teriyaki sauce, ginger, salt and remaining soy sauce; set aside.
~ Drain the chicken, discarding the marinade.  Rinse the chicken lightly with cold water to remove excess cornstarch.  (The cornstarch is what gives the chicken the "Chinese Food" texture - ancient Chinese secret!)
~ In a large non-stick wok or skillet, stir fry the chicken in 1 tsp of oil until it is no longer pink.  Remove from pan and add the peas and carrots.  Fry until crisp tender, then add the water chestnuts.
~ Return the chicken to the pan and add the cashews.  Stir the sauce mixture and then add it to the chicken and vegetables.  Bring it to a boil and cook, stirring constantly, until it is thickened. Serve over rice.

Notice I snuck the secret in there!?  I learned that secret a long time ago and I can't believe what it does to the chicken!  You'll have to try it with thin sliced beef for Beef and Broccoli and let me know how it is!

So there you have it - my winning dish!  With 1/2 cup of rice and plenty of the chicken it's only 9 points plus!  That even leaves room for a little extra chicken without the rice - and trust me, you're going to want just a few extra bites!

Birthday Cake

Does everybody celebrate their birthday with cake? Is it okay to say you don't want cake?

I'm sure glad my friend told me no to the cake! Her birthday wish was that I cook dinner for her and make her a dessert "something like flan", she hinted. Well, it just so happened that my mom had told me the last time she had my flan that she would never order it in a restaurant again! So with my friend's wish and mom's praise dessert was going to be a breeze!

Yep, you guessed it, too easy! My challenge was going to be making it a little less calorie laden (I won't say healthy here). I always have fat free half and half on hand so I decided to use that and hope for the best! It worked beautifully!! Mom never guessed and after her third serving my friend hadn't a clue either - I was happy! Then, I got up this morning and while drinking my coffee decided to try again... even lower!

Upside Down Creme Brulee (Flan)
1/4 cup sugar (plus 2 tsp for caramelizing)
1 cup half and half, fat free
1/2 cup Egg Beaters
3/4 tsp vanillaPinch of salt

Sprinkle 1/2 tsp of sugar in the bottom of 4 ramekins. With a torch, moving the flame in slow spirals, caramelize the sugar in each ramekin until amber or dark amber beads form over the entire bottom surface. Set them aside to cool. Preheat the oven to 300F. In a small saucepan, combine 1/4 cup of sugar and the half and half. Stir while heating over medium-high heat until almost to the boiling point. Set aside to cool. In another bowl, briskly stir the egg beaters, vanilla and salt. Continue stirring while adding the cream mixture in a slow thin stream. Strain the mixture through a fine sieve and fill the ramekins, pouring gently. Place ramekins in a baking dish and then fill the baking dish with hot water until 1/2 way up the ramekins. Bake for 40 minutes (more or less depending on the depth of the ramekins) until the centers are softly set. They should jiggle slightly. Remove them from the oven and let them cool in the water for about 10 minutes. Remove them from the baking dish and cover with plastic wrap before placing in the refrigerator. (They are also great room temperature!) To unmold them, hold the bottom half of the ramekin in a bowl of hot tap water for a count of 20. Then, with a small paring knife, go around the edge of each custard. Turn the ramekin over in the center of a dessert plate. If the custard does not fall out, gently lift one edge of the custard with the paring knife to release the vacuum.

Wow, that's a lot of directions! Hopefully I got everything and they turn out perfectly like mine did!

This amazing tasting dessert is only 3 points plus per serving! Only 3!
Would that be considered healthy?

Happy Birthday!

Healthy Stuff

I was looking through my cookbook and then browsing my blog when I realized that it doesn't quite fully represent our new way of healthy eating. Although most of the family doesn't realize it, we've gotten to the point where there's very little fat, if any, in our meals. They just enjoy all the amazing flavors and beautiful plates they're getting.

They also don't realize they're getting a lot more seafood in their diet! For a family that doesn't care for seafood (one will go to McDonald's instead of Anthony's) I've been managing to "sneak" it into the menu once or twice a week! Today I realized there's none on my blog! How will I ever remember all the successful sneaks if I don't document?!

Besides fish tacos, here's one of the favorites:

Herb Crusted Cod
2 lbs cod fillets
3 tbsp butter, melted
1/2 tsp Dijon mustard
1/2 lemon, juiced
1 tbsp fresh parsley, finely chopped
1 tsp dried basil
1 clove garlic, minced
1/4 tsp salt and pepper
16 crackers, fat free, crushed

Preheat the oven to 375F. Line a large baking pan with parchment paper. Lay cod fillets on parchment with a small amount of spacing just so they don't stick together. In a medium bowl whisk together the melted butter, mustard, lemon juice, parsley, basil, garlic, salt and pepper. Add the cracker crumbs and combine. If the mixture seems to dry, spray lightly with cooking spray and mix well. Divide the crumbs between the fish and use your fingers to pat it evenly over the top. Bake for 15 minutes, depending on the thickness of the fillets. When fish is cooked through turn oven to broil. Check every 20-30 seconds and remove when tops of crust are a light golden brown. Serve with additional lemon if desired.

This recipe is so simple! And yet everybody will have seconds without realizing I just snuck more seafood into their diet! Will I ever get them to give up the red meat? That makes me chuckle just thinking about it...

During my chuckle I almost forgot to mention, this is only 6 points plus per serving leaving plenty of room for some Parslied Potatoes (coming soon)!

Recognition

Everybody needs a little recognition don't they? Those of us that love being in the kitchen and putting forth beautiful plates and bowls of food love that recognition - at least I do! I'm so excited to get that through my blog for the first time! A friend of mine read my last blog about my Mother's Day brunch and asked for one of the recipes I included in the list of menu items! Somebody besides my husband read my blog!! How exciting!

So here it is, the requested recipe!

Lemon Panini French Toast
12 slices of French Bread
1/2 cup egg beaters
1/4 cup evaporated milk, fat free
1/2 tbsp sugar
1 tsp vanilla extract
2 cups of mixed berries (fresh or frozen)
3 tbsp sugar
Squeeze of fresh lemon

Lemon Curd
1 oz butter
1/2 cup lemon juice (2 lemons)
Zest of 2 lemons
1/4 cup sugar
1/4 cup egg beaters

Lemon Curd (can be made ahead of time): in a microwave safe bowl, combine the butter, sugar, lemon juice and lemon zest. Cook on high about 2 minutes, stirring halfway through. The butter should be melted and the sugar dissolved. Whisk in the egg beaters and microwave 30 seconds. The curd should be thickened, if not, microwave an additional 15 seconds. (There will be leftover lemon curd for another use).

Preheat the oven to 200F. Place a baking sheet in the oven. Mix the cream cheese and 1/2 cup of the lemon curd. Divide between half of the slices of bread and spread to the edges. Top with the remaining slices of bread. Whisk the egg beaters, evaporated milk, sugar and vanilla extract. Coat the bottom and top of the panini grill with cooking spray. Working in batches, dip each sandwich in the egg mixture to coat both sides. Cook until golden brown. Do not press down on the grill! Transfer the grilled French toast to the warmed backing sheet and keep warm in the low oven. In a small saucepan, combine the berries, sugar and lemon juice. Bring to a boil, then lower the heat to simmer and cook for about 10 minutes until thickened. Serve over French toast.

Although they may appear sweet, these are light and not nearly as sweet as we expected. I guess that's what made them so perfect! The cream cheese combined with the lemon curd is the perfect texture and combines well with the fruit topping. Put the syrup away - you definitely won't need any!

As for Weight Watchers and counting my points, well, what can I say except that it was Mother's Day!! I did calculate though and each full French Toast with the fruit topping was 8 points plus. That's not too bad if that's all I ate for breakfast!

Thank you for reading my blog, it makes me smile!

Doing What We Love

I love Mother's Day! Not only do I get to celebrate my mother, and celebrate with her, I get to be celebrated as well! For many, this means you don't have to go anywhere near your kitchen! For me, it means I get the opportunity to STAY in my kitchen, undisturbed, creating, playing and doing exactly what I love to do!

This year I was able to share some extraordinary delights with my mother and family, including my very dear friend Jackie! I created a brunch that had a little bit of everything for everybody and the menu went something like this....

Lemon Curd French Toast Panini ~ Sausage Gravy ~ Potato Roast ~ Tuscan Baked Eggs
Strawberry Strata ~ Son-In-Law Eggs ~ Crescent Rolls

For this post, I'm going to highlight the strangest and newest creation because it gave me the greatest pleasure to create and sample. A popular street fare in Thailand is now a treat at home!

Son-In-Law Eggs
1 can coconut milk
1 tbsp Thai red curry paste
1 tsp chopped lemon grass
1 tbsp fish sauce
1 tbsp brown sugar
1 lime, juiced
6 eggs, soft boiled
2 tbsp peanuts, chopped
1 green onion, sliced

In a small saucepan over medium high heat, reduce half of the can of coconut milk until it splits into oil. Add the curry paste and the lemongrass to the oil and cook for about 1 minute. Reduce the heat and add the rest of the coconut milk, fish sauce, brown sugar and lime juice. Continue cooking, stirring frequently, until the sauce is a creamy consistency. Keep sauce warm.
Heat a couple of inches of oil in a small saucepan over high heat. Once heated carefully add two eggs at a time to the oil and fry until the outer white turns golden brown and expands int a crisp honeycomb texture. Placed fried eggs on a paper towel prior to placing in a small serving dish. Spoon on prepared sauce, sprinkle with chopped peanuts and green onion.

I tell people about these eggs and they look at me like I was crazy for deep frying the egg - I thought I was too! Who ever heard of such a thing? Not to mention deep frying anything is pretty much never mentioned in this house!

It being Mother's Day and all - yes, I used every extra point I had and probably points leftover from last week and the week before! This one tasty, delightful morsel alone is 8 points plus per warm, comfortable egg!

Note: This is a bit spicy! Okay, it's a lot spicy! Use less curry paste to tone down the heat but I wouldn't omit it completely.

Taking A Chance

There have been times that I've prepared a meal for guests, family and potlucks without trying it first. If my memory serves me right, it's been an epic failure every time! I'm not sure how I can cook meal after meal for the six of us every night and have the majority turn out tasty but then pick something to try for a potluck and have it be dry and tasteless? With every failure, I vow that I will prepare something tried and true, that I will no longer experiment on innocent bystanders!

Then here I went again!

Last night it was my turn to cook dinner for our groups monthly meeting. There's anywhere from 10-20 people that attend and 90% of them are men. Since it was only me providing the entire meal I tried to make something that would appeal to everybody, something well known, easy to recognize and with minimal unique ingredients. Perfect time to refrain from trying something new!

Nope, not me! Refrain? Not usually! And boy am I glad I took the chance!
Check this out...
It's amazingly wonderful...

Creamy Chicken Spaghetti
2 cups chicken breast, cooked and cubed
1/2 cup butter
16 oz fresh mushrooms
1/4 cup white wine
Salt and pepper
1/4 cup flour
2 cups chicken broth, fat free
1 1/2 cups milk, 2%
1/4 cup (additional) white wine
1 cup freshly grated Parmesan
1 cup black olives, chopped
1 pound thin spaghetti

Bring the broth to a boil. Break the spaghetti into thirds and add to the boiling broth. Boil for 5-8 minutes until tender. Drain spaghetti, reserving the liquid. Melt 2 tbsp of the butter in a large skillet. Add the mushrooms, 1/4 cup of wine and sprinkle with salt and pepper. Cook over medium heat for about 8 to 10 minutes, or until the liquid has completely evaporated, stirring occasionally. Remove the mushrooms and set aside. Lower heat of skillet to medium low and add 6 tbsp of butter. Sprinkle the flour over the melted butter, whisk to combine and cook for 1-2 minutes. Add 2 cups of broth (from the spaghetti pot) and whisk to combine. Pour in the milk, and the additional 1/4 cup of wine. Sprinkle with salt and pepper, tasting after each sprinkle. Continue simmering until thick. Turn off the heat and stir in the Parmesan. Add the mushrooms, chicken and olives and stir to combine. Check the seasoning level again and add salt and pepper as needed. Turn into a 9x13 casserole pan and bake at 350 for 20-30 minutes.

And that my friends is a comfort food dish you will want to make over and over!

The way it's written above it will feed about 8 people and is only 11 points plus per serving. Next time I'm going to try and use less butter, or light butter, and see if that works. I've also seen low fat Parmesan that would help lower it even further. Oh, and not to forget, I bought a pasta extruder that will make thin spaghetti! It's much easier to control the fat and calories when you know exactly what's going in it! I'll post the difference when and if I try the changes - after all, 11 points isn't bad for dinner!

Sometimes you just gotta take that chance!

Cooking For One

No, not me! Everybody knows I cook for a minimum of 6 every night - adding to that, the requirement for two leftover lunches and everything I do is for 8!

Wait a minute... breakfast and lunch! I cook for one twice a day!

Couple of things going on today that made me title this the way I did... the realization that I've lost 32 pounds is starting to sink in and the conversation I had with a friend last night. Both of those made me realize how important cooking is in my life. My friend was telling me about the horrible frozen lasagna she had (I witnessed her purchasing it at the grocery store) and the fact that she had chicken nuggets for dinner on Cinco de Mayo... both devastating tragedies! Her excuse was that it was too hard cooking for one. I'm here to prove her wrong!

Breakfast Tostada

1 corn tortilla
3 tbsp re-fried beans, fat free
2 tbsp cheddar cheese, shredded, low fat
1 egg
1 tsp sour cream, fat free
Salsa or tomato slice

Spray a small non-stick skillet with cooking spray. Heat the skillet to medium and add the corn tortilla. Spray the exposed side of the tortilla lightly with cooking spray. In order to get a perfect texture and color, turn the tortilla frequently, over and over. Also, press down on the tortilla with a spatula as the tortilla will rise up in the middle. When the tortilla is golden and crispy remove to a paper towel. In the same skillet, fry the egg to your liking. While the egg is frying, heat the re-fried beans in the microwave for 30-45 seconds and spread on the tortilla. Sprinkle the beans with 1 tbsp of the cheese. Place the fried egg on top of the cheese, sprinkle with remaining cheese and top with tomato and sour cream.

A delicious breakfast cooked for one in about 5 minutes! Add to that the fact that it's only 4 points plus and the understanding of the weight loss comes into full focus. Cooking for one is actually pretty easy... just takes imagination, food in the pantry and plenty of plastic containers to save the portions of food not used!

Mandatory Posting

I was thinking today, being Cinco de Mayo, that I should probably post something to commemorate the delicious meal we had this evening! I went all out and made chicken enchiladas, shrimp tacos and beef taquitos to have a multitude of flavors, it was quite the feast. It was all low fat and yet just as wonderful as if it were full of calories and unnecessary fat. So I should post it right?

Nope! I'm going to post another great recipe that deserves to be posted on a special day!

Mexican Braised Beef

2 lbs beef chuck roast, trimmed
4 poblano peppers
1 serrano chili
2 tbsp olive oil
1 onion, chopped rough
1 clove garlic, minced
1/2 cup red wine
1 (14.5 oz) can diced tomatoes
1 tbsp dried oregano
8 small potatoes, baked

Roast the peppers in the broiler (or over an open flame) until the skin is charred. Place them in a bowl and cover with a towel to allow to steam and cool. When cooled, scrape/peel off the blackened skin. Cut off the stem, open the chili and remove the seeds and ribs. Rough chop the peppers and set aside. Season the beef generously with salt and pepper. Heat a large skillet over high heat, add the oil and then add the beef. Sear for about 2 minutes on each side and then set aside. Reduce the heat and add the onions. Cook them until they are slightly carmelized, about 4-5 minutes. Add the chopped chilies and garlic and cook for an additional 2 minutes. Add the wine and scrape the bottom of the skillet. Cook until it is reduced by half then add the tomatoes and bring it to a boil. Pour this mixture into a crock pot/slow cooker and place the seered beef on top. Cook on low for 6-8 hours until the meat is tender and falling apart. Shred beef, in pot, with forks and mix well with sauce and vegetables. Serve over baked potatoes that have been split in half and raked with a fork.

Although there is substantial prep time with roasting the peppers and reducing the sauce, it is well worth it. Plus, you get it done in the morning and don't have to do another thing until it's on the table!

Depending on the actual size of your roast this meal will serve a minimum of 8 people with plenty of left overs. I take about 1/4 cup of the leftovers and wrap it up in a flour tortilla for lunch the next day - I call it lunch perfection! Dinner is only a mere 9 points plus per serving (including the potato) and the lunch burrito with a carb balance tortilla is only 4 points plus.