Friday, July 30, 2010

Ethiopian Lentils with Sweet Potatoes

I went to Ethiopia this month!  Through Regional Recipes, we get to go to a new country every month.  

So I found this recipe and thought it sounded great!  It called for fenugreek.  I had never heard of it.  This isn't something you can get at your local grocery store.  So there is an Indian market not too far and we found it there.  We got a 7 oz. bag for $1.29.  Very cheap.  I did have to laugh when I looked at it though.  

I found it humorous that we put Meth Powder in this meal.  Maybe that's why it was so good.  Sorry, weird sense of humor.

I didn't know what fenugreek was but according to reviews it was "essential" for the dish.  So I get all the spices together and start cooking and realize it smells just like curry.  So I look at my jar of curry and the second ingredient is fenugreek. I didn't know curry was a blend of a whole bunch of spices (most of which are in this dish).  Shows how much I know about spices.  So moral of the story, if you sub curry for the fenugreek you'll be fine.  

I still say it's fun to say we had meth powder in our dinner though. :-) 

I think this was supposed to be a stew but we cooked most of the liquid out.  According to my research on Ethiopian Cuisine, they often don't use utensils and they scoop their food with injera, a sourdough flatbread.  I wasn't motivated enough to make injera. So we super Americanized this and served it on a tortilla.  If anyone knows me, they know that we eat almost everything on a tortilla.  It was delicious and super low calorie!

I also think this would be great served on top of a curry rubbed grilled chicken. Either way I am super glad I went to Ethiopia and I for sure will be making this again! 

Ethiopian Lentils with Sweet Potatoes Recipe

1 large onion, diced
6 garlic cloves, minced
2 tsp. fresh ginger, minced
2 medium sweet potatoes, diced
1/2 red sweet pepper, diced
1/2 cup lentils
2 tbsp. tomato paste
2 1/4 cups water
1 1/2 tsp. paprika
1 tsp. ground coriander
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/2 tsp. ground fenugreek (or curry)
1/2 tsp. ground ginger
2 tbsp. soy sauce
Black pepper

Saute onion, garlic, ginger and sweet potatoes in olive oil at medium heat for about 5 - 7 minutes.  Add the red pepper and saute for another minute or two.  Add the lentils, tomato paste and water.  Bring to a boil.  Add the spices.  Lower heat and allow the stew to simmer for 20 minutes or until the lentils are tender and all the water is absorbed.  Add soy sauce and pepper to taste. 

Total calories = 708 calories
6 servings = 118 calories per serving

2 - 100 calorie whole wheat tortillas with Ethiopian Lentils & Sweet Potatoes = 436 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Thursday, July 29, 2010

Bacon, Lettuce, Tomato Pasta Salad

I love quick easy salads.  This one totally fits the bill. Plus it has bacon. How can you ever go wrong with bacon???

I've seen this at deli's for a lot of money, it's quite expensive and by the time you've brought it anywhere, the lettuce is all wilted and worthless. 

Save yourself a ton of money and make this one. Seriously. It's good.

I made it for my Luau recently and it was the only salad that completely disappeared.  I made it again a month later for a BBQ at my dad's.  Again, it was a complete hit. 

I like to make the noodles and the bacon the night before. I put about 3/4 of the ranch dressing in the noodles right away so it soaks in all the nummy-ness.  (that's a word, right?)  Then it's easy to just grab it and throw it together. 

BLT Salad
Adapted from Full Bellies, Happy Kids

1 - 14.5 oz. box of Rotini, Barilla Plus (you can use any rotini, I just like this kind)
1 bottle ranch dressing, light (I used Kraft Three Cheese Ranch)
2 - 3 tomatoes, diced
1 pack turkey bacon (I used Jennie'o Extra Lean Turkey Bacon)
1/2 head lettuce, shredded

Cook pasta according to package. Cool.   Cook bacon until crispy. Cool and crumble. Stir ranch into noodles. Add bacon, tomatoes and pepper. Refrigerate until ready to serve. Add lettuce right before ready to serve.  **I like to make the noodles ahead. I add about 3/4 of the dressing and leave overnight. Then I add the rest of the ranch, bacon, tomatoes later. 

Total calories = 3115 calories

This is a huge salad. I didn't measure out the portions.  If you stick to the low calorie bacon, you could probably get a large sized portion for about 150 - 200 calories tops. Feel free to add more tomato or other veggies to bulk it up a bit too! 

Other salads you might enjoy!

Quinoa Black Bean Cold Salad
Asian Coleslaw
Summer Spiced Carrot Slaw

Calories calculated from Some numbers are approximate and rounded.

Wednesday, July 28, 2010

Oreo Amish Friendship Bread

I'm still having fun coming up with different creations of Amish Friendship Bread. 

So I found Oreo pudding mix at the store. Oreos, yum.  It was interesting, the box was big but the ounces were closer to the small boxes. I'm guessing because of the chunks of Oreo. Anyways, I used 2 boxes.  I meant to actually buy Oreos and put some chunks in there but that just didn't happen.

This was good. The chunks of Oreo are pretty small but it does still taste like Oreo! 

Because of the extra pudding, I used less sugar. The last couple of breads have been really sweet.  Don't get me wrong, sweet is good but I did think that this could do with less sugar. I also subbed 1/2 the oil with applesauce. I am going to do this for all of them. It still tasted great and it lessens the calories by a lot.  Which basically means I can rationalize eating more.  :-)

Check out my other Amish Bread creations:
Week 1 - Cinnamon Bread
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Week 4 - Pistachio Pineapple Coconut
Week 5 - Butterscotch Chocolate
Week 6 - Lemon Raspberry or Blueberry
Week 7 - Banana Cream

Oreo Amish Bread

About a cup of Amish Starter 
3 eggs
1/2 cup oil
1/2 cup applesauce
1/2 cup milk
3/4 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 boxes Oreo pudding mix

Spray 2 - 8 x 8 pans with cooking spray.  Mix all the ingredients together and pour evenly into the pans.  If you have Oreos, you can chop some up and press into batter.  Bake 1 hour at 325.  Cool.  Consume in great quantities.

Calories calculated from Some numbers are approximate and rounded.

Tuesday, July 27, 2010

Everything Kids Cookbook - Cinnamon Apples & Broccoli, Ham & Cheese Potato


I won a cookbook!  It's The Everything Kids Cookbook.

Robyn from Our Homeschool Home sent me this awesome kids cookbook.   She has an awesome weekly event, On The Grill.  Link up every Thursday and she or a guest judge picks the winner on Sunday. You don't even have to have a grilling recipe, follow the theme or whatever floats your boat! 

Anyways, this is a great cookbook. My kids got a hold of it immediately and started putting markers in recipes they wanted to try. My 13 year old daughter has shown interest in learning to cook but my 11 year old son, hasn't ever wanted to. Until this cookbook. He was excited to try a few of the recipes. 

So first up was Cinnamon Apples.  I can't believe I've never made this for the kids before.   

First I cut the apples with the apple wedger into 8 pieces. Then I cut them each in half so there were 16 pieces.

He proceed to measure out the 1 teaspoon of sugar and the 1/2 teaspoon of cinnamon.   

Then they all took turns shaking the bag.  That was the fun part!!  Those apple really got shaken pretty well!!

Voila!  The result was sticky, sweet, cinnamon apples. 

They all absolutely loved them! We have made them several times now and they always have fun shaking the bag! 

Another thing that I loved about the cookbook is the fun and games. On every page, there are games, trivia, fun facts and a bunch of other tidbits.  I would totally recommend this cookbook to anyone with kids.  If I hadn't won it, I would have bought it. Seriously. My kids have looked through it dozens of times in just the few weeks that I've had it.   

He also wanted to try the Broccoli Stuffed Baked Potato. Its funny, he loves baked potatoes, he loves broccoli but I've never combined the two for him.  We added ham to this and he loved it!  We've made it a few times already.  And he's my picky eater so if he likes it, it's totally a winner! 

Thank you Robyn again for this fantastic gift! 

Cinnamon Apples

1 apple (we like green granny smiths or fuji)
1 tsp. sugar
1/2 tsp. cinnamon

Cut apples with an apple slicer into 8 slices. Cut apples with a knife until you have 16 slices.  You can cut them however you'd like but the more apple surface, the more cinnamon taste you'll have.  Place in a gallon sized baggie.  Put sugar and cinnamon in baggie, close and shake until apple is coated. Then shake some more because it's fun!  Eat apples and be sure to wash your hands after because they are really sticky!

Calories = 114 calorie snack

Broccoli Stuffed Baked Potato

1 medium potato
1/4 cup broccoli florets
2 tbsp. cheese, shredded
2 oz. ham chunks. 

Wash and scrub potato. Poke it with a fork a few times. Cook in the microwave for about 5 - 6 minutes until soft.  Cut the potato open, set aside.  Place broccoli in a small bowl with about 1 tsp. water and cook in microwave for about 2 minutes to soften and heat.  Heat ham chunks in microwave until hot (I actually pan fried them). Drain any excess water.  Stuff potato with broccoli and top with ham and cheese. Place in microwave again and heat for 30 seconds to 1 minute until cheese is melted.  Cool a bit and enjoy!! 
Total calories = 292 calories

1 Broccoli Stuffed Baked Potato = 292 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Monday, July 26, 2010

Teriyaki Glazed Chicken & Pineapple

I've had this on my ever growing need-to-make list for a couple of months. We all love pineapple here so I knew this would be good.  

I was waiting until I had a REAL pineapple, not the canned stuff.  I somehow managed to ignore the pineapple I had for too long and by the time I got to it, it wasn't looking too pretty so out we tossed it. 

So I settled for the canned pineapple. My kids eat a ton of fruit so we always have it on hand. 

This didn't disappoint. We loved it.  I did glaze it with teriyaki before breading which was awesome.  I didn't measure too much but was pretty liberal with the teriyaki. 

I also opted for just 1/2 slice of cheese.  It is 70 calories for the cheese and just didn't think it needed that much.  Call me stingy with the calories! 

This was a very easy quick meal that we will for sure make again!!

Chicken & Pineapple Supreme
Adapted from Taste and Tell

1 lbs. chicken (I had 3 equal sized boneless breasts)
2 tbsp. flour
2 tbsp. teriyaki sauce
1/2 tsp. salt
1/8 tsp. pepper
3 pineapple rings (I used from a can)
1 - 1/2 slices provolone cheese

If your chicken is thick, pound between plastic wrap until it is even.  Coat the chicken with the teriyaki sauce.  In a bowl, combine flour, salt and pepper.  Coat the teriyaki covered chicken in flour and place in a hot pan coated with cooking spray.  Cook on medium until done, turning once.  Place a pineapple ring on each chicken breast, top with 1/2 piece of provolone cheese.  Cook an additional minute or until cheese has melted.

Total calories = 831 calories
3 servings = 277 calories per serving

1 Teriyaki Glazed Chicken & Pineapple + broccoli + cheese garlic toast = 477 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Sunday, July 25, 2010

Peanut Butter Cheesecake Brownies

I don't make desserts too often. I just can't. If I do, I eat them. A lot of them. It just isn't pretty.

I've had a series of events lately.  Family picnics, BBQ's, party's, vacation, that sorta stuff.  Well, events like these enable you to break the no dessert rule.  I pretty much smashed that rule to pieces.  I've been making desserts like crazy! 

This one was awesome. I got this from One Crazy Cookie.  I failed to get some photos. I managed to snap a shot while cutting them, then proceeded to take them to my dad's house for a party.  They were all eaten in record time and I never snatched a picture.  In fact, I barely even tasted them! When I was cutting them, I just ate a small corner of bliss before whisking them away. 

Speaking of cutting. Take her advice and cut them before the top has set all the way. I failed to do this which resulted in the top coming off. It hardens into one big piece and it didn't cut too well.  No one seemed to mind.  The pan was literally licked clean.  (I admit to snatching a few broken, lost pieces of topping).

So head on over to her site to see the awesome pictures of this fantastic dessert!!  You won't be sorry!!

Peanut Butter Cheesecake Brownies
Adapted from One Crazy Cookie

1 box brownie mix
1 - 8 oz. pkg. cream cheese
1 can sweetened condensed milk
1/2 cup peanut butter (I used chunky)
1 cup chocolate chips (I used semi sweet)
2 tsp. oil
1 cup toffee heath bits

Make brownie mix as directed on package.  Spray 13 x 9 pan with cooking spray and pour brownie batter in it. Combine softened cream cheese, sweetened condensed milk and peanut butter.  Spoon evenly over the brownie mix and spread as evenly as possible.  Bake for 35 - 40 minutes at 350.  Cool. 

Combine chocolate chips and oil and microwave until softened.  Pour over the peanut butter layer. Sprinkle the top with the toffee heath bits.  Cool in refrigerator. Cut before the top chocolate layer completely hardens. 

Do you really want to know the calories? 


Calories = 7900 calories
35 bars = 226 calories per bar

I ended up cutting these in 7 rows across and 5 rows down for 35 bars. Totally worth every calorie!

Calories calculated from Some numbers are approximate and rounded.

Thursday, July 22, 2010

Fruit with Pina Colada Dip

We've had a number of parties and family picnics this summer!  I've enjoyed them all and have been having so much fun trying new recipes out. 

Last year for a party, I made a fruit dip consisting of cream cheese and marshmallow fluff.  I got this idea from my mother in law.  It was highly delicious but super high in calories too. I don't even want to THINK about how many calories I was putting on my nice, healthy fruit!

So this year, I wanted something tasty yet way healthier.  I've had this recipe in my bundle for many years and just haven't made it.  It was super easy, delicious and wayyyyyyyyy healthier than the other fruit dip. 

I went a bit easy on the rum extract as I knew kids would be eating it.  Most of the kids even liked it and it was a great hit!  I would have loved to have pineapple on the fruit tray as well but the one that I bought went bad and there wasn't time to get another one.  Kiwi would have been awesome too.


Fruit with Pina Colada Dip

2 (6 oz) Fat Free French Vanilla Yogurt (100 calories)
1 tsp. rum extract or dark rum
3 tbsp. flaked coconut, toasted
2 tbsp. finely chopped pineapple

Mix everything together, serve immediately or refrigerate until ready to use.  Serve with assorted fruit.  You can sprinkle another tablespoon of toasted coconut on top if you want it to look pretty. 

Total calories for dip = 315 calories

Calories calculated from Some numbers are approximate and rounded.

Tuesday, July 20, 2010

Apple Coleslaw

I love coleslaw. And I love to combine different flavors to make new salads!  I am more of a celery and cucumber fan in salads.  The husband and my brother both prefer green pepper. So I made this for them. It wasn't my favorite but they both liked it a lot.

We ate this salad with the most delicious grilled cheese sandwiches with a caramelized red onion jam.  It was an excellent meal.  

Apple Coleslaw

4 cups coleslaw mix
1 green pepper, chopped
2 apples, chopped
1 - 8 oz. Yoplait french vanilla yogurt, light
2 tbsp. mayonnaise, light
2 tsp. lemon juice
1/4 tsp. dill weed
Salt and pepper

Combine coleslaw, pepper and apples.  In a small bowl, combine yogurt, mayo, lemon juice, dill, salt and pepper. Mix and add to coleslaw.  Mix and serve.

Total calories = 467 calories
4 servings = 117 calories per serving

Grilled Cheese with Red Onion Jam + Apple Coleslaw = 515 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Monday, July 19, 2010

Sweet Potato Bean Burritos

I pretty much love anything on a tortilla.   

I also adore sweet potatoes and beans.

So clearly I knew that I would love this even before the first bite hit my mouth.  What I loved about these was that I didn't need to add anything to them.  I certainly could have added tomato, avocado, lettuce and sour cream as I often.  With the sweet potato adding so much sweet flavor, they didn't seem to need anything else.  That makes things SOOOO much more simple when preparing. 

The recipe that I sorta followed called for cheese but as usual, I didn't put any on and didn't miss it. One. Bit.  Seriously, save yourself a ton of calories and just skip it.  Especially with the sweet potato, it just would have been overkill and I think it would have just dulled the flavor of everything rather than enhance it. 

We also cheated and didn't put these in the oven.  We just toasted the tortilla on the stove and then rolled it up. It's really the same thing and we're just used to it that way.

Sweet Potato Bean Burritos

1 onion, chopped
3 - 4 cloves of garlic
2 cans of kidney beans, rinsed and drained
1 cup water
1 1/2 tbsp. chili powder
1 tsp. ground cumin
2 tsp. prepared mustard
1 pinch cayenne pepper, or to taste
2 tbsp. soy sauce
2 cups cooked and mashed sweet potatoes
Salt and pepper
8 - 100 calorie whole wheat tortillas

Saute onion in cooking spray for about 5 minutes.  Add garlic, saute for about 2 minutes.  Stir in beans and mash.  Gradually add in water and heat until warm.  Remove from heat, stir in chili powder, cumin, mustard, cayenne pepper and soy sauce. 

Divide bean mixture and mashed sweet potato evenly between the tortillas.  Fold tortillas and place seam side down on a baking sheet.  Bake for 12 minutes in oven at 350 until warm and serve.

Total calories = 2235 calories
8 servings = 279 calories per burrito

2 Sweet Potato Bean Burritos = 558 calorie dinner

Here are some more awesome meals you might like!

 Pineapple Black Bean Enchiladas

Calories calculated from Some numbers are approximate and rounded.

Saturday, July 17, 2010

Grilled Cheese with Caramelized Red Onion Jam

I won some cheese!!!! 

Jennifer from Slim Shoppin' graciously sent me a coupon for a free pack of cheese from Sargento!  So go over to her blog and give her a high five for me!

This proved to be the perfect time for me to try some different flavors of cheese that I don't usually buy.  Plus I've had this recipe for awhile and have been dying to make it!!  

I read about these grilled cheese sandwiches from Kristen over at Holy Cannoli.  I saw this red onion sauce and knew it would be a winner.  It didn't disappoint!

I often make grilled cheese for the kids, we usually just use cheddar or colby jack.  Pretty standard. I already had cheddar and gruyere in the frig so I took my coupon for free Sargento cheese and got me some muenster!  

The caramelized red onion jam is incredible. I could seriously just eat it with a spoon.  I already have ideas for how to use it again.  Burgers, pork loin or quesadillas would be awesome with it.  

Have you ever had an Arby's beef and cheddar?  It has an onion bun, roast beef, cheddar and a sauce.  The flavor of this grilled cheese totally reminded me of a beef and cheddar sandwich. Without the roast beef of course. 

We didn't use any fancy bread, I just used my standard low calorie bread.  Even with that, it still is a pretty high calorie sandwich.  I paired with a very low calorie coleslaw and it was a delicious meal.

Grilled Cheese with Red Onion Jam
Adapted from Holy Cannoli

1 tbsp. olive oil
1 large red onion, sliced
3 tbsp. brown sugar
1/4 cup red wine vinegar
3 tbsp. water
4 slices muenster
4 slices gruyere
4 slices sharp cheddar
8 slices - Sara Lee wheat 45 calorie bread
Butter for bread

Heat olive oil in pan over medium heat.  Add the onions and cook for about 10 - 15 minutes.  Add the sugar, red wine vinegar and 3 tbsp. water and cook until the liquid is reduced completely and the onions are caramelized, about 10 more minutes.  Set aside.

Butter the outside of each slice of bread and arrange, butter side down, on a plate or sheet pan to assemble.  Place 2 pieces of cheese, then a heaping tablespoon of the onions and another slice of cheese.  Cover it with another slice of bread, butter side up.

Heat large pan over medium. Put the sandwiches into the pan and cook until the bread is toasted and golden and cheese is melted, about 4 minutes on each side. 

Total calories = 1590 calories
4 servings = 398 calories per sandwich

1 Grilled Cheese with Red Onion Jam + Apple Cole Slaw515 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Thursday, July 15, 2010

Grilled Pizza Burgers

Everyone loves pizza. Everyone love burgers. Put them together and it's awesome.  Seriously good stuff.  They don't look overly impressive from the photos but the flavoring and spices was spot on. 

The husband had the idea for putting some pepperoni before the cheese was melted but I don't think it needs it at all. 

I know we like to make mini pizzas on English Muffins and you could certainly serve these burgers on English Muffins. I used my trusted Arnold Select Sandwich Thins. I love how they are 100 calories and they taste great! 

I also put 1/2 slice of provolone cheese.  One slice was pretty big and was 70 calories, so mine had 35 calories.  Go ahead and add what you'd like but this is what is reflected in the calorie count below. 

Grilled Pizza Burgers

2 lbs. ground turkey
2 eggs, lightly beaten
1 cup parmesan cheese, shredded
1 large onion, chopped
1/4 cup minced cilantro (or you could use parsley)
1 1/2 tsp. basil, dried
1 1/2 tsp. oregano
1 1/2 tsp. crushed rosemary
1 tsp. black pepper
Provolone cheese
1 cup pizza sauce

Combine ground turkey, eggs, parmesan cheese, cilantro and spices. Shape into 8 burger patties. Either grill or pan fry hamburgers until done.  Top with provolone cheese (I used 1/2 slice).  Serve with 2 tbsp. pizza sauce on Arnold Selects sandwich thins, or english muffins. 

Total calories = 3081 calories
8 servings = 382 calories per burger

Pizza Burger + coleslaw = 532 calorie dinner

Here's some more lower calorie burger recipes!

Garlic Ranch Turkey Burgers

Turkey Taco Burgers

Green Chile Pepper & Cream Cheese Burgers

Calories calculated from Some numbers are approximate and rounded.

Wednesday, July 14, 2010

Crockpot Chicken Mole

Chocolate for dinner.

This really has chocolate in it.  Plus it's made in the crock pot.  A winning combination if you ask me!   

In the original recipe, from The Domestic Engineer, she dredged the chicken in flour and seared it before putting it in the crock pot.  I dumped frozen chicken tenders in the crock pot.  She probably had more flavor but mine was easier.  

The sauce, while delicious, is slightly annoying.  It is prepared on stove and then pureed.  When cooking with the slow cooker, I'm all about just dumping it in the crock and dinner is done.  But I went with it as I was super eager to try this.  

So I simmered away on the stove and then pureed most of it, I left it pretty chunky as I figured I would like it that way. I did. It was great.  

Personally, if I were to make this again, I would just dump it all in the crock pot and forget about simmering and pureeing on the stove. You're going to get a completely different texture and meal, it's going to be chunky, you'll have some almond bits but that wouldn't matter to me.  If it matters to you, go ahead and puree. I'm okay with that.

Those of you who know and care what TRUE chicken mole is, are probably incredibly insulted but this method of cooking but hey, I'm all about simple here. I'm no chef, just a mom who likes to eat good food!  I think that the flavor would be the same, just more chunky. 

I LOVED the cinnamon in here and the flavor was wonderful.  You could put the chicken mole over rice or pasta. We chose to put it over a baked potato and broccoli. After photographing, I quickly mixed it all up and it was fantastic!  I did put a bit of sour cream on it too.

I enjoyed it on lettuce for a couple of lunches this week too! 

Crock Pot Chicken Mole
Adapted from The Domestic Engineer

1 1/2 lbs. boneless chicken
1 large onion, chopped
1/2 cup slivered almonds
1 tbsp. chili powder
1 tsp. cumin
1/2 tsp.cinnamon
1 - 14.5 oz.can diced tomatoes
1 1/2 oz. bittersweet chocolate (I used semi sweet)
1 tsp. oregano
Salt and pepper
1 chicken bouillon cube
1/2 cup water (or you could just sub 1/2 cup chicken broth)

Put chicken breasts into slow cooker, turn on low. Mine were breast tenders and they were frozen. 

Saute onion in a bit of cooking spray for a couple of minutes.  Add almonds and cook for a few more minutes, stirring often as not to burn the almonds.  Add in chili powder, cumin and cinnamon, stir in for a minute.  Add diced tomatoes with the liquid, chocolate, oregano, salt, pepper, bouillon cube and water (or chicken broth).  Stir around and let it simmer for a couple of minutes. 

Carefully place into a blender or use an immersion blender to blend together to make a smoother sauce. I left mine a bit chunky.  Continue to cook until slightly thickened, you don't want to put it in the slow cooker too thin.  When sauce is done, pour over chicken in slow cooker. Cook on low for 5 - 7 hours or until done. Shred chicken and mix in with the sauce.  Serve over pasta, rice or baked potatoes.  We ate ours over baked potatoes and broccoli.

Total calories = 1437 calories
6 huge servings = 240 calories per serving

Baked potato, sour cream, broccoli with chicken mole = 461 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Tuesday, July 13, 2010

Banana Cream Amish Friendship Bread

I've been excited about making this bread.  I've been WAITING to have just the right squishy banana to make this.

My kids eat tons of bananas. They are seriously monkeys.  So for a banana to actually stay here long enough for me to make bread with, is a rare thing.  So I hid the last banana in the frig until I was ready to make this bread.  

I actually wish I had reserved 2 bananas but it was fine with the one. It was delicious!!  I thought about making some peanut butter icing and going Elvis with the bread but decided against it.

I also made another change. I cut the oil down from one cup to 1/2 cup. I am going to continue to do this.  I might add some applesauce to future recipes but with the moisture of the banana, I didn't this time. It tasted wonderful!!

Check out my other Amish Bread creations:

Week 1 - Cinnamon Bread
Week 2 - Almond Joy
Week 3 - White Chocolate Almond Craisin
Week 4 - Pistachio Pineapple Coconut
Week 5 - Butterscotch Chocolate
Week 6 - Lemon Raspberry or Blueberry

Banana Cream Amish Bread

About a cup of starter
3 eggs
1/2 cup oil
1/2 cup milk
1 cup sugar
1 tsp vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes banana cream pudding
1 banana, mashed

Spray 2 - 8 x 8 pans with cooking spray.  Mix the rest of the ingredients together and pour evenly into the 2 pans.  Bake 1 hour at 325. 

Calories calculated from Some numbers are approximate and rounded.

Monday, July 12, 2010

Cheesy Artichokes, Cauliflower and Red Pepper

Vegetables the star of the show?  Well, the steak here was less than impressive. I didn't do anything fancy with flavor and it was overcooked.  These vegetables totally made up for it!  They completely rocked!

The whole family loved this and polished the whole thing off in one night so no leftovers for me. 

I have a secret though.

I didn't tell the husband there were artichokes in here.  They kinda hid themselves amongst all the cheesy sauce. He asked at one point "what are the green things?"  I just vaguely said something about green onions.  Tee-hee.  He never knew. He doesn't even know what an artichoke IS but he won't even eat my cheesy, delicious artichoke dip JUST because it has an "unknown vegetable". 

Well, the jokes on him because he loved this!  Yea!

Cheesy Artichokes, Cauliflower and Red Pepper
Adapted from Cooking Club magazine, January 2010

4 cups cauliflower florets (about 12 oz)
1 can artichokes, drained and chopped
2/3 cup red pepper, chopped
3 green onions, chopped
1 1/2 tbsp. butter
1 garlic clove
1 1/2 tbsp. flour
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1/2 cup gruyere cheese (or swiss)
1/4 cup shredded parmesan cheese

Place cauliflower in a bowl with some water and microwave for about 3 minutes until starting to soften but still crisp.  Drain and rinse.  Toss cauliflower, artichokes, pepper and green onions in a large bowl. 

Melt butter in a pan.  Cook and stir in garlic for about 30 seconds.  Whisk in flour, cook 1 minute, whisking constantly. Pour in milk, whisking constantly.  Whisk until smooth for a couple of minutes and starting to thicken.  Add salt and pepper and shredded gruyere cheese.  Pour cheese sauce over veggies and mix. 

Spoon vegetables into an 8 x 8 pan sprayed with cooking spray.  Sprinkle with parmesan cheese. Bake 35 - 40 minutes or until lightly browned and bubbling. 

Total calories = 920 calories
6 servings = 153 calories

4 oz. steak with steak sauce + Cheesy Artichokes, Cauliflower and Red Pepper + watermelon = 413 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Saturday, July 10, 2010

Poppy Seed Apricot Chicken Salad Wrap

This was my first time buying poppy seeds!  I didn't even know where to find them!  They were right in the spice aisle, not hard to find at all.

I've seen a ton of recipes with poppy seeds but just haven't taken the leap. 

Until now.

Chicken salad is my true love so when I saw this, I knew I had to try it! So glad I did because it is awesome!!

I think that she used less chicken as this was not super goopy. It could have used a bit more dressing but it was fine so I left it.  I ate way too much of this, it was super good! I plan to make it again soon!

Poppy Seed Apricot Chicken Salad Wrap
Adapted from Cinnamon Spice & Everything Nice

Boneless chicken breasts, 1 1/2 lbs.
1 1/2 tbsp. lemon juice
1/2 tsp. thyme
Salt and pepper
1/2 cup mayo, light
1/2 cup sour cream, light
1 tbsp. dijon mustard
1 stalk celery, diced
1/2 cup onion, diced
1/4 cup chopped almonds, toasted (any nut would work)
2 green onions (she uses chives but I couldn't find any)
2 tbsp. chopped fresh parsley
1 tbsp. poppy seeds
1/2 cup dried apricots, chopped
8 whole wheat tortillas - 100 calorie

Cook chicken on stove top, season with salt and pepper.  Cool and shred.  In a large bowl, mix mayo, sour cream, lemon juice, mustard, celery, onion, green onion (or chives), parsley, poppy seeds, salt and pepper.  Add apricots and nuts.  Add to chicken and toss.  Put slightly heaping 1/2 cup with lettuce on whole wheat tortillas.

Total calories = 2530 calories
8 servings = 316 calories per wrap

2 Poppy Seed Apricot Chicken Salad Wraps = 632 calorie dinner

Calories calculated from Some numbers are approximate and rounded.

Thursday, July 8, 2010

Southwestern Butternut Squash

I bought a butternut squash last week. I had no specific purpose for it but I love squash and thought it would make a simple side dish. I never used it. It sat on my counter for a week.  Then it came time for me to make these delicious turkey black bean burgers so I wanted a dish that would go along with it. 

So I googled Southwestern Squash.  I saw a recipe that sounded good, needed some changes but it was a good starting off point.  Then I realized that it was a recipe for summer squash, not butternut squash.  I couldn't figure out why the recipe wanted me to puree the squash.  Huh? That didn't make sense.  

Well, what the heck, I was still going to make it with the butternut squash.  So I added some stuff, changed amounts and this is what I came up with.   

This was fantastic! Even my squash hating husband liked it and my daughter raved about it.  I ended up eating the leftovers for breakfast!  Seriously.  This rocked!

Southwestern Butternut Squash

1 butternut squash (mine was 1 lb. 10 oz. after cut and peeled)
4 green onions, chopped
1 small can of green chiles
2 cloves of garlic, pressed
1/3 cup sour cream, light
2 eggs
1/2 cup shredded cheese (I used colby jack)
Salt and pepper to taste

Peel and cut squash into chunks. Steam on stove with some water until soft enough to mash.  Drain water and mash squash.  Add the rest of the ingredients except for the cheese.  Pour mixture into an 8 x 8 pan sprayed with cooking spray.  Add cheese to the top.  Cook for about 25 minutes at 375. 

Total calories = 928 calories
6 huge servings = 155 calories per serving

Turkey Black Bean Burger with toppings + Southwestern Butternut Squash = 455 calorie dinner

Calories calculated from Some numbers are approximate and rounded.