Warm Up With a Bowl of Soup

This was such an easy soup to throw together. It makes a great dinner, and the leftovers make a wonderful lunch.

Weight Watchers Spicy Black Bean Soup

Ingredients:

Cooking spray
1 medium uncooked onion, finely chopped
4 medium cloves of garlice, minced
45 oz. canned black beans, undrained, divided (three 15 oz cans)
1/2 tsp. red pepper flakes, or to taste
1 tsp ground cumin
14 1/2 oz. fat free chicken broth or vegetable broth
10 oz. canned tomatoes with green chilis
11 oz. canned yellow corn, drained

Directions:

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sauteed onion mixture, red pepper flakes, and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Source: Weight Watchers. You can find it here.

Notes: I didn't blend the sauteed onion mixture with the can of beans. I figured I would just have a slightly chunkier soup and save myself a step. This was really flavorful and satisfying. Also, as mentioned above, it was beyond easy, which is always a good thing.

Another Pantry Winner

 

In my perfect freezer world, I would keep a pork roast, beef roast, pork tenderloin, flank steak, chicken breasts, bacon, whole chickens, ground beef, cubed beef stew meat, etc. In reality, I have different combinations of these items in my freezer at different points in time.

As it so happened, I had some pork tenderloin in there that was due to be used up...and this is the recipe I decided to make with it.

Weight Watchers Sweet-Hot Pork Medallions

Ingredients:

1 pound pork tenderloin
1/8 teaspoon dried crushed red pepper
1/8 teaspoon garlic powder
Vegetable cooking spray
1 teaspoon sesame oil
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
2 tablespoons brown sugar

Directions:

Trim fat from pork. Cut pork into 1-inch-thich slices. Place slices between two sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Sprinkle with pepper and garlic powder.

Coat a large nonstick skillet with cooking spray; add oil. Place skillet over medium-high heat until hot. Add half of pork medallions, and cook 3 minutes on each side, or until browned. Remove pork from skillet; set aside, and keep warm. Repeat procedure with remaining half of pork meallions.

Add water, soy sauce, and brown sugar to skillet. Reduce heat to medium; cook, stirring constantly, 1 minute or until bubbly. Soon sauce over pork.

Yield: 4 servings.

Source: Weight Watchers 15-Minute Cookbook, ISBN 0-8487-1822-4.

Notes: I had discovered this recipe a few years back in my cookbook. It is easy and so flavorful. I haven't quite found the best side dishes to go along with it. I served this with a salad, egg rolls, and couscous...so, I kind of mixed my ethnic cuisines here, and I don't think it worked too great. I mean, it all tasted great, but I don't think it paired well together. Other than that, this is so delicious, and so easy to make.

I like to increase the sauce (I usually double or triple it).

Pow! That Packs a Punch!

Sometimes, nothing is easier than doing some sort of Chinese chicken over rice.  It's usually easy to have the ingredients on hand and if you cook the rice while making the chicken, it all gets done at the same time.  It's an easy method for dinner, that's for sure.

I'm going to share two favorites that just so happen to fall into the lighter/healthier for you category.

Kung Pao Chicken

Ingredients:

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth 

2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Directions:

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add broccoli and 2 teaspoons ginger to pan; saute 1 minute.  Add water.  Cover; cook 2 minutes or until broccoli is crisp-tender.  Remove broccoli from pan; keep warm.

Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken.  Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk.  Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly.  Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

Nutrition information: 239 calories, 7.9 g fat, 30.9 g protein, 11.4 g carbohydrate, 3 g fiber, 66 mg cholesterol, 1.8 mg iron, 389 mg sodium, 60 mg calcium.

Source: Cooking Light, December 2005, found here.

Notes: I like a lot of sauce (more than a recipe usually calls for).  So, I made one batch of sauce and threw it in with the stir fry.  I made a second batch of sauce to spoon extra onto my rice as needed/wanted.  I also skipped the peanuts since one of my sons is allergic to them.  Finally, I simply sauteed the broccoli in the water and ginger (without covering it).  I removed the broccoli while I cooked the chicken and then added the broccoli back in once the sauce was added.  I did this because otherwise, I have a tendency to overcook the broccoli and end up with mushy veggies.

Weight Watchers General Tso's Chicken

Ingredients:

3/4 cup(s) canned chicken broth, reduced-sodium
1 1/2 tbsp cornstarch
2 tbsp sugar
2 tbsp low-sodium soy sauce
1 tbsp white wine vinegar
1/2 tsp ground ginger
2 tsp peanut oil
2 medium uncooked scallions, chopped
2 medium garlic cloves, minced
1/2 tsp red pepper flakes
1 pound boneless skinless chicken breast cut into 2-inch pieces
2 cups cooked white rice for serving

Directions:

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar, and ginger; set aside.

Heat oil in a wok or large skillet over medium-high heat.  Add scallions, garlic, and red pepper flakes; cook, stirring frequently, 2 minutes.  Add chicken; saute until browned all over, about 5 minutes.

Add reserved sauce to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice.  Top with additional sliced scallions, if desired.

Makes 4 servings.  8 WW points.

One serving is about 1 cup of chicken with sauce and 1/2 cup rice.

Source: Weight Watchers (from an email newsletter), can be found here.

Notes: I usually double this because that serving size isn't enough for my husband.  In addition to that, I often increase the sauce.  Because as I said above, I like my rice saucy!

I am going to be making this for dinner tomorrow night and I'll post a picture of it then!

I like to serve this with a side of stir-fried broccoli.  Found here.

Above: I have seen this spelled two ways: "General Tso's" and "General Tsao's."  So, spell it however you want!  I have served it with Stir-Fried Broccoli.

Hospital Food

Well, both my sister and I did it! We had our babies. And both of us had our babies on our actual due dates (no inductions...we went into labor on our own)! What are the chances of that, eh?

Oh, and I have to say that labor is A LOT easier the second time around! Thank goodness!

There are a lot of things that I don't like about staying in a hospital. One of those things is the food. I didn't have anything bad, mind you, but it's definitely not great food. But I will say this, hospitals have the best ice for chewing in the whole wide world. They also have a sweet little drink that I like to call a "Hospital Cocktail."

The nurses gave me a "Hospital Cocktail" after I finished my labor to help get my blood sugar level back up. It is a yummy mix of fruit juice and lemon-lime soda. I tried to guess the ingredients on my own (and almost got it right), but I eventually just asked one of the nurses what the drink consisted of.

Now, I don't want you to have to go to the hospital to have this yummy drink, so I'll share it with you right here!

Oh, and as a bonus, I'm sharing a recipe for chocolate bran muffins. Any of you out there who have ever been pregnant know that (and I apologize if this is too much information) you get a little backed up after labor and anything to help you get regular again is a welcome thing. These bran muffins are just the ticket. Honestly, they work better than laxatives. Again, sorry if it's TMI!


Hospital Cocktail

Ingredients:

Sprite, 7-Up, or other lemon-lime flavored soda
Cran-Raspberry Juice
Orange Juice
Apple Juice

Directions:

Mix equal parts of all ingredients to make desired quantity. Serve over crushed ice.

Chocolate Bran Muffins

Ingredients:

3 cups of All Bran cereal
2 1/2 cup water
1/2 tsp baking powder
1 tsp vanilla (or other flavoring)
1 pkg Krusteaz fat free brownie mix

Directions:

Soak All Bran in water for 10 minutes (until most, but not all of the water is absorbed). Stir in remaining ingredients. Bake at 350 degrees for 22-25 minutes.

Makes 24 muffins. 1 WW point each.

Source: I got this recipe from my mom. I think she got it at a WW meeting.

Notes: You can experiment with the flavorings/extracts. Almond, coconut, orange, etc. are all fun. Also, I used Fiber One cereal because I couldn't find All Bran. It worked pretty well, but it required a little more water. I would say to add about 1/2 cup more water (but not more than that, otherwise they will be too gooey). Also, I couldn't find the Krusteaz fat free brownie mix at my grocery store, so I used a Betty Crocker Low Fat brownie mix instead. It worked great.

 

Freezer Friendly Foods

As you know, both my sister and I are pregnant. I'm a little over 37 weeks along and she's about 38 weeks along. We are now both a couple of ticking time bombs. The babies could come at any time now!

After my first baby was born, I did NOT have the energy to cook for a number of weeks. After that experience, I've done my best to prepare for the second time around. One of the things I have done is to make double recipes of freezer friendly foods. We've enjoyed the first batches for dinner and frozen the second batches to thaw and reheat during the first six weeks after my baby is born.

I know that my sister has been doing the same thing. Hopefully she will add some of her freezer friendly food discoveries to this post as well.

I've also labeled some of our recipes as being freezer friendly on this blog. Here's a list of some other freezer friendly foods (with hyper links so that you can access them easily) that we've already posted:

Mexican Pork
Assorted Slow Cooker Sandwiches (shredded meat freezes well)
Grecian Meatballs
Chicken Chalupas
Penne with Sausage and Roasted Red Pepper Sauce
Pulled Chicken Sandwiches and Buffalo Chicken Sandwiches
Baked Ravioli and Tomato-Sausage Lasagna
Slow Cooker Southern Pulled Pork
One-Pot Pasta
Meaty Calzones and Shepherd's Pie
Chicken Tamale Casserole
Slow Cooker Smoky Chipotle Soft Tacos and Buffalo Chicken and Potatoes
Easy Chicken Pot Pie

Main dishes such as baked pastas and casseroles (Mexican and Italian, especially) are particularly freezer friendly. Shredded meat and pasta are also freezable. However, with shredded meat and pasta (not of the baked pasta variety), you will need to thaw it completely in the refrigerator and just microwave it to reheat it.

Many recipes that are freezer friendly don't say that they are freeze-able and they don't come with baking instructions post-freezing or thawing. But if you just keep an eye on it in the oven, it will reheat beautifully and be just as hot, bubbly, cheesy, and yummy as if you had just made it that day.

The best way to reheat these meals (the ones I am sharing now) is either to allow them to thaw completely in the refrigerator overnight and then bake as directed (usually, it will be necessary to add anywhere from 10-30 minutes to the baking time since the dish is being put into the oven cold rather than warm, which would be the case if you were baking it immediately after assembling it) or to double the original baking time if you are putting a frozen dish directly into the oven. Make sure to keep the casserole covered with foil until the end (this will keep the cheese from browning--or burning--before the casserole is evenly cooked/heated). Then, remove the foil and continue baking until the casserole is hot and bubbly and the top/cheese is nicely melted and browned.

I'm going to share two Mexican-style casseroles and two baked pasta recipes.

I found one of the baked pasta recipes in a Martha Stewart photo/recipe gallery devoted entirely to dinners that were freezer friendly. If you would like to check out that gallery, click here.

Everyone has times when they either don't feel like cooking or there's a small emergency and it comes in handy to have a meal on hand that can just be popped into the oven. In that case, simply double these recipes so that you can freeze one for just such an occasion.


Green Chile-Chicken Casserole

Makes 12 servings (about 3/4 cup each)

Ingredients:

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (1o 1/2 ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6 inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)

Directions:

Preheat oven to 350 degrees.

Combine the first 9 ingredients in large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13x9 inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes, or until bubbly.

Nutrition information: Calories 335, Fat 10.8 g, Iron 1.5 mg, Cholesterol 66 mg, Calcium 270 mg, Carbohydrate 34.3 g, Sodium 693 mg, Protein 23.9 g, Fiber 3.2 g.

Source: Cooking Light, November 2003


Weight Watchers Layered Mexican Chicken

Makes 12 servings (6 WW Points per serving)

Ingredients:

Olive oil cooking spray
2 pounds uncooked, boneless, skinless chicken breasts
30 oz canned black beans, rinsed and drained
3 cups fat free sour cream
2 cups reduced fat shredded Mexican-style cheese, divided
8 oz chopped green chilies (two 4 oz cans)
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortillas, cut into 2 inch strips
1 cup salsa (mild, medium, or hot)

Directions:

Preheat oven to 350 degrees. Coat a lasagna pan with cooking spray.

Place chicken in a medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10-15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.

Source: Weight Watcher's website.

Notes: I didn't cut the tortillas into strips, I kept them whole. Also, I added a few more tortillas so that it created more layers to the casserole (rather than just two). If you can, I would even suggest assembling this the day before and baking it the next day (because the flavors get stronger with this casserole when it has been allowed to sit for a bit).


Baked Penne with Chicken and Sun-Dried Tomatoes

Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.

Serves 8

Ingredients:

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup, plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

Directions:

Preheat oven to 400 degrees. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3-5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently.

Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

If freezing: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.When ready to bake, thaw in fridge overnight and follow instructions below.

Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Source: Martha Stewart website.

Notes: I doubled the recipe so that each baking dish would serve 8 and I baked each in a 9x13 inch pan. Make sure to taste for seasoning preference before baking. After baking, I realized mine needed a little more salt and pepper. Otherwise, it will be too bland.


Baked Ziti with Italian Baking Sauce (Ziti al forno con mozzarella e carne di manzo)

Ingredients:

1 box Barilla Ziti (1 lb)
1 jar Barilla Italian baking sauce (or favorite jarred marinara sauce)
Cooking spray, to coat
1/4 cup extra virgin olive oil
1 medium white onion, diced
1 pound ground beef
Salt, to taste
Freshly ground black pepper, to taste
1 cup water
4 cups (16 ounces) shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees.

Bring a large pot of water to a boil.

Grease or spray a 13x9 inch baking pan.

Heat olive oil in a large skillet. Add onion; saute until golden. Add ground beef and cook until brown. Season with salt and pepper.

Add Italian baking sauce/marinara and water. Simmer 5-10 minutes or until excess water evaporates.

Cook pasta ccording to package directions. Drain and add pasta to skillet. Add 2 cups of shredded cheese and mix well.

Transfer to baking dish. Top with remaining cheese.

Bake 10-20 minutes until cheese is melted and bubble.

Source: I found this recipe on Barilla's website. I really like Barilla brand pasta, myself. (No, I'm not a spokesperson). :) My point in telling you that is that if you like a certain food product, they usually have a website with a ton of recipes that you'll probably like too. Do a web search and see. You might just find some fun recipes.

Notes: I like this recipe because it is just one of those basic baked pasta recipes. It's easy to assemble and it hits the spot. I couldn't find the Italian baking sauce referred to in the recipe, so I used marinara sauce. Also, I would suggest adding 1 teaspoon (or to taste) of Italian seasoning when browning the beef. You could also add 2-4 cloves of minced garlic to the beef, if you like. If baking from frozen, I would suggest baking the ziti, covered, for 40-60 minutes and then uncovered for another 10-20 minutes. Just check it from time to time to make sure that it gets fully heated...but not overcooked. Oh, and there is no reason to use 1/4 cup of olive oil to saute the onion in. The beef will render enough fat when you brown it. I only used 1 tbsp of olive oil for the onion.

I Cuss, You Cuss, We All Cuss for Asparagus!

Does anyone remember Gary Larson? "The Far Side" was one of the best comic strips ever, in my opinion. Maybe it's just because I'm older, but the comics have definitely lost their luster.

There's a Far Side cartoon that is entitled "Failed Marketing Ploys" and it has a guy driving around in a truck similar to an ice cream truck, but it has a sign that says "I cuss, you cuss, we all cuss for asparagus." Now, I really like asparagus...so when I have it, there's no cussing involved. Though I don't cuss as a rule, anyway!

Again, I must apologize that I am posting a type of food that is out of season right now. Asparagus is best (not to mention less expensive and more widely available) in the spring. But my baby is due in six weeks and judging by how I was with my first baby, I don't think I'm going to have a ton of free time to blog. So, I wanted to post this while I had the time--despite the fact that it is out of season. Also, I must apologize that I don't currently have any pictures of either of these dishes.

I hope you like these two asparagus recipes. Also, if you have any other asparagus favorites, I would love to hear about them!


Roasted Asparagus

Ingredients:

1 1/4 lb asparagus spears, rinsed and trimmed
1 Tbsp olive oil
1/4 teaspoon salt
1/ teaspoon black pepper
Cooking spray

Directions:

Preheat oven to 400 degrees. Toss asparagus with next 3 ingredients. Arrange asparagus in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 8-10 minutes or until tender, shaking pan often to roast asparagus evenly.

Yield servings.

Nutrition information: 61 calories, 5 g carbohydrates, 3.4 g fat (0.5 g saturated fat), 2.5 g fiber, 2.5 g protein, 0 mg cholesterol, 147 mg sodium, 25 mg calcium, 0.5 mg iron.

Source: This is a Weight Watchers recipe, but I'm not sure where it came from specifically.

Notes: This couldn't be easier. When I was younger, I really only thought of steaming or boiling vegetables. But now I prefer baking/roasting vegetables. They are so much more flavorful and crisp that way! Yum!

Sesame Snow Pea and Asparagus Salad

Snow peas and sesame are a natural combination. Adding fresh asparagus makes for a very elegant and classy salad. Serve this alongside a main dish, or enjoy it as a light lunch.

Ingredients:

1 1/2 cups cooked brown rice
2 tablespoons canola oil
2 teaspoons sesame oil
3 tablespoons light soy sauce
1/2 pound snow peas, trimmed and cooked
1/2 pound fresh asparagus, trimmed and cooked
3 tablespoons sesame seeds, toasted
3 scallions, sliced
1/4 teaspoon crushed red-pepper flakes

Directions:

In a large serving bowl, toss the rice with the canola oil, sesame oil, and soy sauce. Stir in the snow peas, asparagus, and sesame seeds, and toss to combine. Sprinkle with the scallions and red-pepper flakes.

Makes 6 servings.

Nutrition information: 239 calories, 9 g fat, 1 g saturated fat, 6 g protein, 31 g carbohydrates, 5 g dietary fiber, 0 mg cholesterol, 314 mg sodium.

Source: The South Beach Diet Cookbook, published 2004.

Notes: This is another recipe I found while preparing meals for my in-laws. I made it quite awhile ago, but according to my memory, I doubled the recipe and adjusted the seasonings slightly according to my taste (I added a little more soy sauce and crushed red-pepper flakes). This has a nutty, robust flavor that is very satisfying. I used low-sodium soy sauce as opposed to lite soy sauce too.

I'm Strictly on the Corny Side

My sister just returned from a study abroad trip in France. Apparently, they don't eat a whole lot of corn over there. But thankfully, we eat a lot of it here in America!

So, I decided to share some corn side dishes. They have Mexican and Italian influences. So, I guess we're not the only ones who appreciate this tasty vegetable!

I also realize that this particular entry should have been posted in the summer time because corn really isn't in season right now. So, sorry!



Mexican Corn Salad

Ingredients:

1 (16 ounce) package frozen shoepeg white corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup finely chopped red onion
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeno pepper (about 1 large)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
2 garlic cloves, minced, or 2 teaspoons bottled minced garlic

Directions:

Combine all ingredients in a bowl; toss well. Cover and chill 8-24 hours. Stir well before serving.

Yield: 6 servings (serving size 1/2 cup)

Nutrition information: 112 calories, 3.1 g fat, 2.8 g protein, 19.1 g carbs, 2.8 g fiber, 0 mg chol, 0.2 mg iron, 199 mg sodium, 8 mg calc

Source: Cooking Light Salads cookbook.



Baked Polenta Fries

These delicious baked polenta fries can be made using tubes of prepared polenta found in the refrigerated section or Italian section of local supermarkets.

Ingredients:

2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried Italian seasoning, or dried oregano

Directions:

Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.

Drizzle olive oil on a large rimmed baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.

Bake, turning once with a thin metal spatula, until golden and crisp, 45-50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.

Source: Martha Stewart website and Everyday Food: Great Food Fast

Notes: I made a batch using regular polenta and another batch using polenta that had sun-dried tomatoes in it. I just thought "What the heck." Both versions of the polenta fries were fantastic. So fast and easy to make and super tasty.


Basil Corn on the Cob

Ingredients:

4 Ears of corn (the fresher the better!)
Basil, 3 leaves per cob
Butter, to taste
Salt and pepper, to taste

Directions:

Preheat oven to 450 degrees.

Remove husks and silk from each ear of corn. Place each ear of corn on a square of aluminum foil. Butter and salt and pepper each ear of corn to your taste. Place 3 basil leaves on each ear of corn. Wrap aluminum foil around corn.

Place foil wrapped corn on a baking sheet. Bake at 450 degrees for 15 minutes or until tender, turning ever 5 minutes.

This can also be cooked on the grill.

Source: This was originally a Weight Watcher's recipe that used 4 ears of corn, 1/4 tsp ground pepper, 2 tsp reduced-calorie stick margarine, 1/4 tsp salt, and 24 large basil leaves. However, I don't think we've really followed the recipe that way since the first time we made it. However, if you would like to, it makes 4 servings at 2 WW points per serving.

In the picture above, I used white sweet corn on the cobb. I love white corn! But yellow corn is delicious in this recipe too.

My Guess as to my Father-in-Law's Mexican Rice and White Bean Salad

Ingredients:

3-4 cups cooked white rice
2 cans white beans, drained and rinsed
2 pkgs. frozen white shoepeg corn, thawed
4 fresh tomatoes, diced
1 large onion, diced
cilantro, about 1/2 cup chopped
salt and pepper, to taste
small can of tomato sauce
3-4 cloves garlic, minced

Directions:

Saute garlic and onion until tender. Add tomatoes and saute until just soft. Add salt and pepper to taste. Add tomato sauce until heated. Remove from heat.

In a large bowl, combine rice, white beans, shoepeg corn, tomatoes, onions, and garlic. Add cilantro and more salt and pepper to taste, if desired.

Serve at room temperature or chilled.

Source: This one came from the mind of my father-in-law (who is a very talented cook). When I asked him about it, he said that he had just made up the recipe. I asked him if he could write it down for me. He looked at me like he thought I was just plain silly and said that he would...but in my heart, I knew that he wouldn't write the recipe down. :) So, I hoarded away some of the leftovers and tasted them while I did my best to write down the ingredients and the method of cooking I thought he had used. I think I got it as close as I'm going to get without getting the exact ingredients and method from him. But I don't think I ever will!

The Penne is Mightier than the Sword

I think if I could, I would eat pasta almost every night...minimum at least once a week. My favorite is probably spaghetti, but I love all kinds of pasta...including, of course, penne.

Oh, and I must apologize that we have done such a lousy job of posting on this blog lately. My sister and I are both pregnant (just out of the first trimester now) and food DID NOT sound good to either of us during that time. As for my mom (who also posts on this blog), she has no excuse!

The first recipe (pictured above) is a pasta favorite that my mom found. It is my youngest sister's absolute favorite pasta. It is also a quick and easy weeknight recipe. Plus, each serving is only 7 Weight Watcher's Points.

The second recipe is one of my pasta favorites that I found last year. It is a Martha Stewart Everyday Food recipe.

I just think pasta hits the spot. Pair these recipes with a nice side salad and some crusty garlic bread or breadsticks and you're set!

Penne with Sausage and Roasted Pepper Sauce

Ingredients:

2 cups uncooked penne or other tubed-shaped pasta
6 ounces 50% less fat pork sausage (such as Jimmy Dean)
1 1/4 cups bottled spaghetti sauce (such as Classico with mushrooms and ripe olives...see note below)
1/2 cup diced bottled roasted red bell peppers
3/4 teaspoon sugar
1/8 teaspoon salt

Directions:

Cook pasta according to package directions, omitting salt and fat. Drain well.

While pasta cooks, cook sausage in a large nonstick skillet over medium heat 6-8 minutes or until brown; stir to crumble. Drain sausage.

Add spaghetti sauce and bell peppers to pan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes or until slightly thick. Remove from heat; stir in sugar and salt. Cover and let stand 3 minutes. Serve over pasta. Yield: 4 servings (serving size: 1 cup pasta and 1/2 cup sauce)

Nutrition information: 329 calories, 45.5 g carbohydrates, 9.5 g fat, 3.1 g fiber, 15 g protein, 30 mg cholesterol, 694 mg sodium, 62 mg calcium, 3.1 mg iron.

Notes: I believe that my mom usually uses Prego pasta sauce (just the basic sauce with no vegetables added in). The sweetness of the Prego sauce pairs nicely with the sausage and peppers. Also, as with many pasta dishes, this one is freezer friendly. Freeze the pasta sauce separately (don't forget to label the contents and date them!). When you are ready to use it, simply defrost it overnight in the fridge and reheat in the microwave or over the stove top. New note: My mom identified the Prego pasta sauce in her comments. She uses Prego's Three Cheese pasta sauce. Also, if you keep some frozen sausage around in your freezer, this makes a great pantry recipe. You can have everything on hand and ready to go if you need a dinner idea to throw together quickly!




Tomato and Olive Penne

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces. If you're cooking for children who don't like black olives, toss the olives in for the adults after you've served the kids.

If you pit your own olives, the easiest way is to lay a wide chef's knife over it and smack the blade with your fist or the palm of your hand. The olive should split open, and the pit will pop right out.

Ingredients:

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Directions:

In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Notes: I add more olives than the recipe calls for (really, is 1/4 cup enough? Not for me!). In addition to that, I ALWAYS buy pitted olives. They cost a little more, but to me, the extra cost is worth it because it saves me a lot of time. Also, I add salt and pepper to taste. I end up adding a little more than the recipe calls for. But this is a tasty and super easy meal. Yum!