Stress and food, need I say more? For me they seem to go hand in hand and it is not a good combination for me being I am trying to lose weight. When I am stressed I love to cook and eat all my favorite comfort foods that I remember from growing up, the problem with these foods is that they are full of calories and high in fat.
I love to cook and cooking is a way for me to relieve stress, I just send the girls downstairs and turn up the tunes. Lately though while trying to lose weight cooking has become boring to me, I think it is the one ingredient cooking (Leigh Peele) that is doing it to me. To those who are not into cooking, I think one ingredient cooking while trying to lose weight is a wonderful idea, it is quick and straight forward, but to me it has gotten boring not only to me but to my kids. I try different spices to mix things up and it works great, but I miss some of my favorite dishes as does my kids. I am getting tired of hearing, "Oh, chicken again!" So, the following cookbook a friend let me borrow has given me a great idea, it is called NOW eat THIS! 150 of America's Favorite Comfort Foods All Under 350 Calories by Rocco DiSpirito. It is a great cookbook full of stuff we love to eat. I have tried two recipes, Meat Loaf with Portobello Mushrooms and Grilled Chicken Parmigiano, they both went over well and will be made again. I try to plan my meal plans 2 weeks in advance, so my new goal is to try and make the comfort foods I love a bit healthier.
I just read a great review of this book on Diets in Review.com. I have not tried the recipes that are listed on this site, Rocco’s Brownies and Flash-Fried Finger-Lickin’ Chicken but I will soon along with the Mac n' Cheese recipe he has in there. Until then I will leave you with the Meat Loaf recipe in hopes you will follow the links and try all these tasty recipes and go buy the book for even more. If these recipes are not what you are looking at trying I found some more sample recipe in the Google Books section.
For this recipe I could not find Ian's All-Natural Panko breadcrumbs, so I used other whole wheat ones. I also added 1-2 teaspoons of crushed red pepper flakes in it to give it a bit of a kick, it turned out great and does not add any additional calories.
Meatloaf with Portobello Mushrooms
Serves 4
Per serving: Fat 8.9g, calories 212, protein 21g, carbs 11g, cholesterol 55mg, fiber 2g, sodium 400mg
From Now Eat This!
Ingredients:
4 ounces portobello mushrooms, roughly chopped
2 garlic cloves
1/3 cup egg substitute
1/3 cup reduced-sugar ketchup, such as Heinz
12 ounces 93% lean ground beef
1/4 cup chopped fresh flat-leaf parsley (try and use fresh, dried just does not taste the same!)
1/2 cup whole-wheat panko breadcrumbs, such as Ian's All-Natural
1/2 teaspoon salt
Freshly ground black pepper
Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with foil and set it aside.
Place the mushrooms in a food processor, and pulse until they are very finely chopped; scrape them into a large mixing bowl. Add the garlic cloves to the food processor and pulse until they are finely chopped. Add the egg substitute and 1 Tablespoon of the ketchup, and puree until the garlic is smooth. Scrape the garlic mixture into the bowl containing the mushrooms.
Add the beef, parsley, and panko to the bowl. Add the salt and season with pepper to taste. Using your hands, gently mix the ingredients until they are just combined.
On the prepared baking sheet, form the meat mixture into an 8x4x1 1/2 inch loaf. Brush the remaining ketchup over the loaf. Bake until the meatloaf is cooked through, 18-20 minutes.
Allow the meatloaf to rest for 5 minutes before slicing.
Source: DiSpirito, R., (2010). Now eat this!. New York:Ballantine Trade Paperback Original.
Sunday, February 27, 2011
Friday, February 4, 2011
BBQ Beef
This is a recipe I found that was one my mom had wrote down for me at one time and I never made. It sounds yummy and I am going to give it a whirl at the Super Bowl Party this Sunday.
Ingredients:
3-1/2 pounds beef chuck roast
1 C water
1 T and 1-1/2 t white vinegar
2 T brown sugar
1 T mustard
2 T Worcestershire sauce
1-1/2 C ketchup
1 t salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/4 t crushed red pepper flakes (optional)
2 cloves garlic (minced)
Directions:
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily be pulled apart with a fork.
Pull the beef apart, remove all the fat as you go. Reserve 1/2 cup of the broth from the slow cooker for later use.
In a bowl, mix the vinegar, brown sugar, mustard, Worcestershire sauce, ketchup, salt, pepper, cayenne, crushed red pepper, and garlic. Stir into the shredded beef so that making sure that all the meat is well coated.
Cover and continue to cook beef on Low for an additional 4 to 6 hours. If beef gets either too thick or dry you may add some of the reserved broth.
Ingredients:
3-1/2 pounds beef chuck roast
1 C water
1 T and 1-1/2 t white vinegar
2 T brown sugar
1 T mustard
2 T Worcestershire sauce
1-1/2 C ketchup
1 t salt
1/4 t ground black pepper
1/8 t cayenne pepper
1/4 t crushed red pepper flakes (optional)
2 cloves garlic (minced)
Directions:
Place the roast into a slow cooker along with the water. Cover, and cook on LOW for 4 hours, or until beef can be easily be pulled apart with a fork.
Pull the beef apart, remove all the fat as you go. Reserve 1/2 cup of the broth from the slow cooker for later use.
In a bowl, mix the vinegar, brown sugar, mustard, Worcestershire sauce, ketchup, salt, pepper, cayenne, crushed red pepper, and garlic. Stir into the shredded beef so that making sure that all the meat is well coated.
Cover and continue to cook beef on Low for an additional 4 to 6 hours. If beef gets either too thick or dry you may add some of the reserved broth.
Lil' Smokies
This is by far my favorite way to make lil' smokies. I have made these this way for years and they always go over very well. Meatballs are good with this too!
Ingredients:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Directions:
Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Ingredients:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
Directions:
Combine cocktail wieners or little smokies in crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.
Beer Dip
I got this recipe from a friend who served it at her Pampered Chef Open House. It is very good and does not have a strong beer taste. It went over very well at our last football party. I served it with pretzels, but we had some Tastefully Simple Beer Bread that tasted good with it too.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Sharp Cheddar cheese
1/3 cup beer
Directions
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 cups shredded Sharp Cheddar cheese
1/3 cup beer
Directions
In a medium bowl, combine cream cheese and dressing mix. Stir in Cheddar cheese, and then beer. The mixture will appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.
Sloppy Joes
2 1/2 pounds ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 1/4 C ketchup
1 medium green sweet pepper, copped
2 stalks celery, chopped (optional)
1/3 C water
3 T brown sugar
3 T mustard
3 T vinegar
3 T Worcestershire sauce
1 T chili powder
16-20 hamburger buns
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3 1/2- to 4 quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low heat for 6 to 8 hours or on high setting for 3 to 4 hours.
1 medium onion, chopped
3 cloves garlic, minced
1 1/4 C ketchup
1 medium green sweet pepper, copped
2 stalks celery, chopped (optional)
1/3 C water
3 T brown sugar
3 T mustard
3 T vinegar
3 T Worcestershire sauce
1 T chili powder
16-20 hamburger buns
In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat.
In a 3 1/2- to 4 quart slow cooker combine ketchup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder. Stir in meat mixture.
Cover and cook on low heat for 6 to 8 hours or on high setting for 3 to 4 hours.
Game Day Food
This weekend is the big game, Steelers vs the Pack. Everyone who knows me, know I live in cheeseland, but me and my family are HUGE Steelers fans. This sometimes makes it difficult for my 8 yr old.
One thing I love about the Super Bowl is the food. I am always amazed at what everyone serves. Being we are in a new home this year and have plenty of room we are having our second football party and our very first Super Bowl party. My daughter is very excited to have people over, but I am not sure if she is more excited for the people or the food. At the last one she pulled a chair up to the counter and grazed on all of the food. There were few people here, but enough food for 4 times that many! Some of you may be curious as to what that food was, well I am going to tell you what we had last time and what I am making this time.
Game Day Food Ideas
This is what we had a few weeks ago.
Cheesy Potatoes
Sloppy Joes
M & M Dream Bars
Veggie Tray & Hidden Valley Original Ranch Dip (16 oz of sour cream mixed with 1 Packet of Hidden Valley Ranch Dip)
Beer Dip
Tastefully Simple's Warm the Oven Dip served with their Bountiful Beer Bread
Hummus variety pack with some Pita Chips
Warm Pizza dip, this is so yummy and super simple I have yet to get the recipe for this one!
Nacho Cheese with tortilla chips (my daughter asked for plain nacho cheese, she didn't want any stuff in it! LOL!)
Super Bowl Food
Here is some things I am having, I am excited to see what everyone else will bring.
Veggie Tray with a dip
BBQ Beef Sandwiches
Cheesy Potatoes
Guacamole with chips
Lil' Smokies
So, whether it be for a game or just a fun filled get together, here are some foods to try. Enjoy!
One thing I love about the Super Bowl is the food. I am always amazed at what everyone serves. Being we are in a new home this year and have plenty of room we are having our second football party and our very first Super Bowl party. My daughter is very excited to have people over, but I am not sure if she is more excited for the people or the food. At the last one she pulled a chair up to the counter and grazed on all of the food. There were few people here, but enough food for 4 times that many! Some of you may be curious as to what that food was, well I am going to tell you what we had last time and what I am making this time.
Game Day Food Ideas
This is what we had a few weeks ago.
Cheesy Potatoes
Sloppy Joes
M & M Dream Bars
Veggie Tray & Hidden Valley Original Ranch Dip (16 oz of sour cream mixed with 1 Packet of Hidden Valley Ranch Dip)
Beer Dip
Tastefully Simple's Warm the Oven Dip served with their Bountiful Beer Bread
Hummus variety pack with some Pita Chips
Warm Pizza dip, this is so yummy and super simple I have yet to get the recipe for this one!
Nacho Cheese with tortilla chips (my daughter asked for plain nacho cheese, she didn't want any stuff in it! LOL!)
Super Bowl Food
Here is some things I am having, I am excited to see what everyone else will bring.
Veggie Tray with a dip
BBQ Beef Sandwiches
Cheesy Potatoes
Guacamole with chips
Lil' Smokies
So, whether it be for a game or just a fun filled get together, here are some foods to try. Enjoy!
Thursday, November 25, 2010
Thanksgiving Dinner, mmm good!
I am thankful for so many things, my family, my friends, my health, a roof over my head, friends inviting us over for Thanksgiving dinner, my list can go on and on. Usually for Thanksgiving I make a large meal for my family of four, turkey, stuffing, real mashed potatoes, green bean casserole, pie, and anything else I can think of. But this year, I recently lost my father and making a big meal just seemed tiring. So, this year I went small and it turned out great! I made turkey breast in my pampered chef deep dish baker, instant Betty Crocker Four Cheese Mashed Potatoes, Green Giant green beans with almonds, homemade mac n' cheese (you can find it on a previous blog post), and a paradise pumpkin pie. It was all so good, I just have to share the recipes!
Turkey Breast
I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!
Ingredients:
Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil
Directions:
Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.
This is something we will definitely make again! It came out so moist and had a wonderful flavor!
Paradise Pumpkin Pie
Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!
This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.
What You Need
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
Make It
PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.
BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.
Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Turkey Breast
I was going to put this in my crock pot for the day, but my friend Jamie, who sells Pampered Chef suggested I use my deep dish baker and it turned out great!
Ingredients:
Butterball Turkey Breast Roast 3 pounds
1 package dry Lipton Onion Soup Mix
1 tsp garlic powder
1-2 tsp olive oil
Directions:
Preheat oven to 325 degrees. Mix soup mix, garlic powder, and oil together(it should not be runny, it should be think). Rub it all over the turkey roast and make sure to get some under the skin. Put some water in the bottom of the baker, just enough to cover the bottom. Put the roast in the pan, skin side up. Cover and bake for 1 hour and 45 min or until your thermometer comes out to 170 degrees.
This is something we will definitely make again! It came out so moist and had a wonderful flavor!
Paradise Pumpkin Pie
Everyone who knows me know I love to cook and bake. One thing these people will be surprised to know is that today is the very first time I have ever baked a pie. I usually rely on other people to bring the pie, while I do everything else. I do have to say it turned out great!
This recipe my oldest daughter and I found on the Kraft Food website. It was something different from the traditional pumpkin pie we are used to.
What You Need
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar, divided
1/2 tsp. vanilla
3 eggs, divided
1-1/4 cups canned pumpkin
1 cup evaporated milk
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/8 tsp. salt
Make It
PREHEAT oven to 350°F. Prepare pie crust as directed on pkg. for unfilled 1-crust pie, using 9-inch pie plate.
BEAT cream cheese, 1/4 cup of the sugar and the vanilla with electric mixer on medium speed until well blended. Add 1 of the eggs; mix well. Pour into crust; set aside. Mix remaining 1/2 cup sugar, remaining 2 eggs, the pumpkin, milk, spices and salt; carefully pour over cream cheese mixture.
BAKE 1 hour and 5 min. or until center is set. Cool completely. Store in refrigerator.
Kraft Kitchens Tips
Size-Wise
Since this indulgent special-occasion dessert makes 8 servings, it's a perfect dessert to serve at your next party.
Substitute
Prepare as directed, substituting PHILADELPHIA Neufchatel Cheese.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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