Saturday, June 5, 2010
Red Roasted Peppers
Raspberry Viniagrette dressing (for marinading)
1 Dozen Eggs
Non-fat plain yogurt
Low fat cottage cheese
2 cans tuna
Veggie Tray (carrots/celery/broccoli/cauliflower – whatever fresh vegs you like)
2 large CRISP apples
2 ribs celery
Romaine Hearts (not chopped)
Pork Tenderloin (NOT flavored)
Tortillas or Baked Pita Wedges
this weekend is speeding by again. I think that's the norm.
Dinner this week will be fun and refreshing. With some juggling of nights, no doubt, but here's what we've planned for you:
Sunday: Red Roasted Pepper Hummus with Veggie Tray & Tortillas (or baked Pita Wedges)
Monday: Horseradish encrusted Salmon with Cinnamon Sweet Potato Fries
Tuesday: Waldorf Salad
Wednesday: Raspberry Vinagrette Pork with Roasted Broccoli and Garlic
Thursday: Mac & Cheese w/ spinach
Friday: Tuna & White Bean Salad
Saturday: Deviled Eggs.
Of course recipes and shopping list to follow.
1/2 cup reduced fat cream cheese, softened .50
1/2 tsp dried oregano .05
1/2 cup feta cheese .99
1/4 cup fresh basil leaves, chopped finely .99
1/4 cup finely chopped black olives (drained well!).30
4 whole wheat tortillas (the healthy, high fiber, expensive ones are preferred - the cheap flour ones will sub) .40
8 ounces sliced turkey breast .99
2 cups fresh spinach leaves $1.99
In a mixing bowl, flex your muscles in your arms as you combine the cream cheese, spices, feta and black olives.
Evenly spread 1/4 of the mixture over each of the four tortillas
top each tortilla with 1/4 of the meat, then finally the spinach.
Roll up tightly, then cover with plastic wrap, refrigerate, and wait (patiently) for them to become firm enough to slice (if desired, you don't have to wait if you're only doin' this for yourself and you don't want to wait - just half and eat!)
Upon firming up in refrigerator (15 to 30 minutes), slice into six or so pieces, plate beautifully, and endulge.
I wasnt planning on a 85 degree June day to make soup, but while waiting for a perscription and my son and neice were debating which rubberband braclettes to purchase with their $2.00(in change I might add), I perused the staple food aisle at Wags. Staring me in the face was the canned peas, and I thought instantly of Pasta Carbonara with Peas, but I want to save that for a night when Michael is home, and tonight he had a baseball playoff game. I spotted the chicken broth next, and it hit me how much my brother likes cream of pea soup, and I didnt look any further.
I grabbed 2 cans of peas, a can of chicken broth. I had at home all the spices I could need and if I decided to make the soup non vegan, I had bacon left over from my bacon wrapped dates.
Upon examing my spiced, I decided to use dried onion, garlic salt, pepper, and the bacon was a go go.
I thought all and all the soup came out good.
ingredients and recipe:
2 cans canned peas $3.98
1 can chicken broth .99
1 tsp dried onion
2 tsp garlic powder
1 tsp black pepper
2 strips of bacon
1 tsp olive oil
cook bacon in skillet, discard 3/4 bacon grease
in soup pot add all ingredients, including bacon and grease
heat on medium for 15-20 minutes, stirring so nothing sticks to bottom of pan
remove from heat, let cool 10 minutes
pour entire content of soup pot in food proccessor or blender
blend until smooth and creamy
pour back in soup pot and heat another 10 minutes
Thursday, June 3, 2010
A friend recently served this at a party, and I liked them so much, I wanted to make them myself
ingredients for bread:
8 thinly sliced Italian bread .40
1 tblspoon olive oil .15
1 small garlic clove minced .10
in small bowl combine olive oil and garlic
with a brush, brush on olive oil to bread
bake at 300 until bread is crisp
1 cup frozen peas .40
1 cup button mushrooms sliced..99
1 tablespoon olive oil .15
1 small garlic clove .10
salt and pepper .10
heat olive oil in skillet on low add garlic, saute for 5 minutes
add mushrooms and peas, saute 10 minutes, add salt and pepper to taste
top toasted bread with mushroom pea combo and enjoy!!
1 lb bag mixed field greens $1.99
1/2c bluecheese crumbled .99
2 apples, sliced thinly, skin on .50
1/2 c sliced almonds .80
1 small red onion sliced thinly .20
1 cup raspberry vinegrette .30
salt to taste
toss ingredients in a big salad bowl, toss in dressing add salt to taste and serve
Wednesday, June 2, 2010
you'll want to be sure to have fresh ground beef (or turkey) for this masterpiece - previously frozen hamburger WILL NOT work as the tallows don't thaw right, and will not hold together right - a VITAL part of making such a thin burger patty. In this instance you can use the lean or even extra lean ground beef - sometimes it too doesn't stick together, but these super thin patties will require a lot of "working", so the meat will come together and hold it's shape, so feel free to treat yourself to 93% lean ground sirloin!
Pizza Stuffed Burgers:
1 lb to 1 1/2 lbs Extra Lean Fresh Ground Beef (or turkey - I used turkey)$2.29
3/4 cup pizza sauce .40
3/4 cup shredded mozzarella.50
4 -8 slices of pepperoni (optional!).30
buns if desired, I prefer mine open-faced
Place on hot grill, cook four minutes on each side (these are THIN, watch them close) - or pan fry in a hot frying pan sprayed with cookign spray for six minutes per side over medium heat UNTIL DONE. (don't use a George Foreman or Panini Press type grill - these burgers don't need that multi-directional pressure!)
If desired, put on a bun, else Plate and Eat! with a side of steamed veggie of choice - vegetable normandy would be perfect with this!
Tuesday, June 1, 2010
Ingredients - Lasagna for 8:
1 1/2 - 26 oz jars Good Quality Meatless pasta sauce (4 1/2 cups)(I love Aldi Marinara) $1.19
12 lasagna noodles (cook 14 in case they break)$1.99
5 egg whites .40
1 1/2 tsp Italian Seasoning.15
1 1/2 tsp Fresh Basil leaves, chopped .30
1 1/2 tsp parsley .15
10 to 16 oz frozen spinach, thawed and drained (even squeezed dry)$1.19
1/2 cup grated parmesan cheese .30
2 tsp garlic powder .10
a few sprinkles of bread crumbs.05
1 cup mozzarella cheese$1.30
pour 1 1/2 cups Marinara sauce in bottom of sprayed 9 by 13 baking dish
Layer as follows:
- 4 noodles
- 1/3 of the cheese/spinach mix (then a dusting of bread crumbs)
- 1/3 of the remaining sauce
- 4 noodles
- 1/2 of the remaining cheese/spinach mix (then a dusting of bread crumbs)
- 1/2 of the remaining sauce
- 4 noodles
- remaining cheese/spinach mix (then a dusting of bread crumbs)
- remaining marinara
LET COOL at LEAST 10 to 15 minutes (up to 25 minutes) to allow it to cool, thicken, and "set".
Serve with another family or plan for leftovers - this dish serves about eight people...and goes well with a salad.
Monday, May 31, 2010
20 prunes .20(handsdown, best deal in town from walgreens)
20 strips of bacon $1.80
take slice of uncooked bacon, place prune on one end, and roll up bacon, wrapping the prune with bacon, secure close with the toothpick.
bake at 350 for 30 minutes, or until bacon is crisp
Michael was very proud of his appetizers.
Sunday, May 30, 2010
Cold Veggie Pizza
2 8 oz packages Reduced Fat Crescent Rolls
8 ounces low fat cream cheese .49
1/2 cup reduced fat sour cream .45
1 tsp onion powder.05
1 tsp garlic powder .05
1 tsp Italian Seasoning .05
1/2 to 1 cup EACH tiny broccoli flowerettes, tiny cauliflower flowerettes, diced carrots, diced red (or yellow) peppers, sliced green onions, (halved?) grape tomatoes, sliced black olives (OPTIONAL)
open crescent rolls, but DO NOT seperate into individual rolls, rather, lay two big "sheets" directly from can side by side on a 11 by 13 size baking sheet - press all the seams together to make into one gigantic sheet (covering most of the pan).
Bake at 350 for 10 to 12 minutes until fully cooked (it's not going back in the oven, so it should be done cooking!)
While baking, mix the cream cheese, sour cream, onion pwdr, garlic pw.dr & Italian seasoning together.
When crust is fully cooled (as in an hour later) spread the THICK cream cheese mixture on the crust, then decorate with veggies! You can use whatever veg appeals to you - I've listed the most common above.
Return to refrigerator, and slice into 24 pieces just before serving.
This makes 24 servings, and each is just under 100 calories. Well worth it - if you can stop at one square.
'em up a bit for the big holiday weekend:
Grilled Stuffed Portabella Mushrooms
1 large portabella mushroom $2.99
1/4 cup fresh basil leaves (1 tbsp dried if fresh isn't available) $1.00
4 cloves garlic (a GOOD tablespoon if jarred minced) ,30
1/3 cup shredded mozzarella cheese .40
a few sprigs of fresh rosemary .10
1 tsp olive oil .10
1 tsp balsamic vinegar .10
1 tsp lemon juice .02
Fire up the grill (or the broiler)
combine the tomatoes, basil, garlic, and mozz. cover and refrigerate.
combine the olive oil, balsamic vin, and lemon juice
with a spoon, scoop the "fins" out of the mushroom cap, remove/discard stem
baste the olive oil etc. mix on the mushroom caps and place, scooped out side down on the grill
after five minutes, flip, and after 3 or four minutes divide the tomato mixture into four and place in "caps", and close grill. allow another 3 or so minutes under cover, then open, remove, and serve.
some may like this with a crusty (grilled?) bread, good olive oil, and shredded parmesano'. As I'm trying to do it as a "light' dinner with very few carbs, I'll pass and eat it with a knife and fork, iced water, and good company!
tortillas, cream cheese, dried oregano, feta cheese (sub mozz if not available), black olives, turkey deli meat (or canned Salmon can work too), and fresh spinach leaves (?).
Almonds, slivered or sliced
Mozzarella Cheese (the big bag! – at least four cups)
2 packages (8) crescent dough in a tube (like Pillsbury – reduced fat if available)
Sour cream (reduced fat)
12 oz light cream cheese (whipped could work)
Ricotta cheese (or cottage cheese)
Gorgonzola Cheese (can sub blue cheese)
Feta Cheese crumbles
A good marinara sauce
Pizza sauce (can sub marinara)
Big Portabella Mushroom Caps
2 carrots (or 15 baby carrots)
2 Red pepper (or other colors)
Granny Smith Apple (or a pear)
Salad in a bag
Romaine Lettuce (for a big salad)
2 cups baby spinach leaves
Fresh White Button Mushrooms
Baby Bella Button Mushrooms
Ground beef, extra lean
Sliced pepperoni (optional!)
Sliced turkey deli meat
Frozen veg of choice
Chicken tenderloins or 20 ounces chicken breast
4 (8 inch) Whole Wheat Tortillas
Bruschetta Bread (French Bread for slicing)
White Cooking Wine
1 box chicken broth