Sunday, January 30, 2011

Menu Plan Monday - January 31 - February 5, 2011

Monday: Lentil Soup

Tuesday:  White Bean Hash

Wednesday: Leftovers

Thursday: Red Wine Chicken with Quinoa

Friday:  La Bamba Casserole

Saturday: Leftovers

Sunday: Something in the crockpot

This is linked with Menu Plan Monday at I'm an Organizing Junkie and Friday Favorities at Finding Joy in my Kitchen.

One Year Ago...

Broccoli & Cheese Soup

Saturday, January 29, 2011

Lemon Poppyseed Amish Friendship Bread

I remember having one of these starters about 10 years ago.  I also remember that lemon was our favorite.  Well, now that I have another starter, I think lemon still is the favorite around here.  I've tried several lemon versions and they all just rock. 

There is just something classic about lemon poppy seed.  I wanted to make these into muffins but the kids were using the muffin pan for something else.  It worked great in the loaf pan and everyone loved it!

Check out my other Amish bread creations

Lemon Poppyseed Amish Friendship Bread

About 1 cup of starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 tsp. lemon extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of lemon instant pudding
1/4 cup poppy seeds

Spray 2 loaf pans or 2 - 8 x 8 pans with cooking spray. Mix all ingredients together and pour into pans. Bake for 1 hour at 325.

One Year Ago...

Chicken Tortilla Casserole

Thursday, January 27, 2011

Green Chili Chicken & Lime Soup

I've made this soup a number of times and each time it seems to get better and better.

I often cook a bunch of chicken and have bags of portioned cooked, shredded chicken in the freezer. I cooked the rice early in the day so when it came time for dinner, this was able to be thrown together very quickly.

We ate this with a pepper jack peach quesadilla with honey lime sour cream.  It was a wonderful meal!!  Very healthy and incredibly tasty!! 

Green Chili Chicken and Lime Soup Recipe

Adapted from Picky Palate

1 onion, chopped
4 cloves garlic, minced
2 cartons of chicken broth or 64 oz.
1 can Rotel with green chilies
2 - 4 oz. cans of green chilies
2 cups chicken, cooked and shredded
2 cups basmati rice, cooked
1/4 cup lime juice
1 1/2 tsp. cumin
Salt & pepper to taste
Handful of cilantro, chopped

Place onion in pan with cooking spray and cook for about 5 minutes. Add garlic, cook for one minute. Stir in chicken broth, tomatoes, green chilies, cooked chicken, cooked rice, lime juice and seasonings. Cook for 5 minutes, taste and season with salt and pepper as desired. Right before serving, add chopped cilantro.

Total calories = 1162
6 servings = 194 calories per serving

Pepperjack Peach Quesadilla & Green Chili Chicken and Lime Soup = 485 calorie dinner

One Year Ago...

Monte Cristo Sandwich

Calories calculated from Some numbers are approximate and rounded.

Tuesday, January 25, 2011

Apple Pie Pork Chops in the Slow Cooker

Apple pie for dinner.  Really, can you think of anything better? 

This was a wonderful dish that we all enjoyed very much. 

This was also a super simple recipe!  I so love my crockpot! (I've mentioned that before, haven't I?)

I doubled the original recipe as I happened to have 8 pork chops and I like to have leftover for lunches.

The only problem was the apple part didn't fair well in the refrigerator.  The next day it was quite soft and while it still tasted okay, the texture was off.  So next time I will just make enough for dinner and skip the prospect of leftovers.

I used all splenda as the sweetener to cut the calories a lot.  You certainly could use sugar but the calorie count will be much higher. 

Apple Pie Pork Chops
Adapted from Once a Month Mom

5 medium apples, peeled and sliced
1 1/2 cups splenda or sugar
1/4 cup flour
2 1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. allspice
3 lbs. boneless pork chops (I had 8 of them)

Place pork chops in the bottom of a slow cooker. Mix splenda, flour and spices together. Add apples and stir to coat.  Dump on top of pork chops.  Cook low 6 - 8 hours or high 3 - 4 hours. 

Total calories = 2186 calories
8 servings = 273 calories per serving

One Year Ago...

Crustless Turkey Pot Pie with Quinoa

Calories calculated from Some numbers are approximate and rounded.

Monday, January 24, 2011

Pumpkin Cheesecake

I've been making a lot of food with pumpkin.  Whenever it goes on sale I buy like 4 or 5 cans. So I've developed quite the supply of pumpkin.

I love cheesecake but I don't have a spring form pan.  I did once but it got all bent and gross so I tossed it out.  I hated cooking cheesecakes in a water bath too.  I did once and it leaked and got all soggy. 

So when my brother came home with like 6 packs of cream cheese and hinted at a cheesecake, I told him that I would make it but HE was responsible for cooking it.  It's hard to tell when they are done. 

It cooked just fine in an 8 x 8 pan.  If you want to see the original recipe cooked in a springform pan, it's here.  It turned out delicious.  The crust was particularly tasty. Plus, now I have one less can of pumpkin.  

Until the next sale on pumpkin.  :-) 

Pumpkin Cheesecake Recipe
Adapted from Simply Recipes

1/2 cup pecans

1/4 cup all purpose flour
1/4 cup brown sugar
3 graham crackers
1 tbsp. butter, melted
1 egg yolk

2 - 8 oz. packages cream cheese, light, softened
1 cup brown sugar
2 extra large eggs
1 1/2 tbsp. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1/8 tsp. salt
1 tbsp. vanilla extract
1 - 15 oz. can pumpkin
1 tbsp. spiced rum

Pulse pecans, flour, sugar and crumbs in a food processor.  Or if your food processor isn't cooperating, just put in a baggie and smash the heck out of it.   Mix with the butter and egg yolk.  Press into  the bottom of an 8 x 8 in. pan sprayed with cooking spray. I had it come slightly up the edges too.  Bake for 10 minutes at 375.  Let cool. 

Drain and strain as much liquid as you can from pumpkin.  Place on several layers of paper towels and squish with more paper towels to get more liquid out.  You'll go through a lot of paper towels but you want to get rid of as much liquid as possible.  Reserve exactly 1 cup of this for your cheesecake.  There will be a little left, stick it in your oatmeal tomorrow morning. 

Whisk together the flour and spices in a bowl.  Mix in the pumpkin, vanilla and rum. Beat in the eggs. 

In a large bowl, combine the cream cheese and the brown sugar until fully creamed and smooth.  Gradually add the pumpkin mixture until fully incorporated. 

Pour the filling onto the slightly cooled crust.  Cook at 325 for about 55 minutes. Check and maybe cook for another 5 minutes if it isn't done. 

Total calories = 3264 calories
16 slices = 204 calories per slice

One Year Ago...

Chili Con Carne

Calories calculated from Some numbers are approximate and rounded.

Sunday, January 23, 2011

Menu Plan Monday - January 24 - January 30, 2011

I have quite an extensive menu planned for the week, not leaving much room for leftovers. Last week I was NOT in the mood to cook. I am hoping this week will be different. I'm planning to precut some things tonight and get all ready for the week so meals will come easier. I hope!

Monday:  Beef Stew with Butternut squash & Chickpeas

Tuesday: Barbeque Chicken Enchiladas

Wednesday:  Quesdillas, Southwest Cream of Chicken Soup

Thursday:  Banana Oatmeal Bake, waffles & ham for kids

Friday: Ham & Pineapple fried rice

Saturday: Leftovers

Sunday: Crockpot Breakfast for Dinner (from More Make it Fast, Cook it Slow)

This is linked with Menu Plan Monday at I'm an Organizing Junkie.
Also linked with Friday Favorites at Finding Joy in my Kitchen

One Year Ago...

Blueberry Pancakes

Thursday, January 20, 2011

Pumpkin Pasta with Bacon

I couldn't stop eating this. I seriously think that I had some for breakfast one morning! 

It was also incredibly easy. The sauce was perfect!

The portions were huge for a small amount of calorie and I LIKE that!

The best part of course - it had bacon.  Bacon makes EVERYTHING better!

Pumpkin Pasta with Bacon Recipe
Adapted from Cinnamon Spice & Everything Nice

6 Slices of turkey bacon
1 large onion, chopped
1 tsp. thyme
Salt and pepper
4 garlic cloves
14 oz. pasta (I used Rotini Barilla Plus)
1 (15 oz) can of pumpkin
1 cup of sour cream, light

Cook pasta. Drain and set aside.

Cook bacon. Drain on paper towels.  Add onion to the same pan and cook for 6 - 7 minutes.  Add thyme, salt, pepper and garlic and saute for about 2 minutes. 

Add pasta to onions. Add pumpkin and sour cream, stir until combined. You may need to add some pasta water to it to get the right consistency. I didn't need to do this though. 

Crumble bacon on the whole thing or just crumble enough on each portion.

Total calories = 2307 calories
6 huge servings = 385 calories per serving

One Year Ago...

Kung Pao Chicken

Calories calculated from Some numbers are approximate and rounded.

Tuesday, January 18, 2011

BBQ Cola Meatballs in the Slow Cooker

I posted this on Our Krazy Kitchen a couple of months ago.  It is a great recipe for awesome meatballs!!

These were part of my freezer cooking day. The meatballs came together in a snap then off to the freezer until I was ready for them.  I thawed them, rolled, baked, then threw them into the crock pot. 

Then I made an incredibly easy tasty sauce to throw on them in the slow cooker.

Aren't they adorable!!  These cooked up nicely and were delicious! We ate every bit of that sauce.

Barbecue Cola Meatballs
Adapted from Between the Lines

1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix

3/4 cup ketchup
1/4 barbecue sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce

In a large bowl, mix together the meatball ingredients until well blended.  Shape into meatball and place on a baking sheet.  Bake for 30 minutes at 375 turning them over half way.

Mix up the sauce ingredients in crockpot.  Remove meatballs from baking sheet and place in sauce in crock pot.  Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 minutes before serving. Mine made 40 meatballs.

Total calories = 1922 calories
40 meatballs = 48 calories per meatball with sauce

7 BBQ Cola Meatballs + Spaghetti Squash Mac and Cheese582 calorie dinner

One Year Ago...

Chipotle Bean Burritos

Calories calculated from Some numbers are approximate and rounded.

Monday, January 17, 2011

Chicken Chickpea Soup

This soup was fantastic!  I just want to make another enormous pot and eat it for weeks.  Seriously, it was that good.

Excellent as it was the first night, it was enormously better the next day, as many soups tend to be.  The bacon flavor was much more pronounced after sitting in the frig. 

The other awesome thing was that it was super duper filling.  One cup of this and you're good to go. Seriously, make this soup, get your fuzzy slippers, sit by the fire and enjoy. 

Chickpea Chicken Soup Recipe
Adapted from How Sweet It Is

4 slices bacon, chopped
1 tbsp. bacon grease
1 large onion, chopped
1 red pepper, chopped
1 cup mushrooms, rough chopped (I didn't use these)
2 cups raw spinach
4 cloves garlic, minced
1 tsp. paprika
1/2 tsp. cumin
12 oz. chicken, cooked, shredded or chopped
1 tsp. seasoned salt
1 1/4 cup chopped carrots
3 celery stalks, chopped
2 cans of chickpeas, 15 oz. a piece
24 oz. chicken stock (I think I used less)

Cook chopped bacon and fry until brown and crispy.  Remove and drain on a paper towel.  Keeping only 1 tbsp. of bacon grease in the pan, add onions, peppers, carrot and celery and saute until soft, about 5 - 8 minutes.  Add garlic, spinach, paprika and cumin and stir for about 1 minute. Turn heat down and add chickpeas, seasoned salt and chicken.  Pour in chicken stock and simmer for about 30 minutes or more.  Right before serving, add bacon back into soup.  

230 calories per cup

I figured out how many cups were in this to figure out the calories and I wrote down that there were 230 calories per cup. However, I then forgot to write down how MANY cups were in it and now, a week later, totally forgot. I do know it has 230 per cup though.  :-)

One Year Ago...

Calories calculated from Some numbers are approximate and rounded.

Sunday, January 16, 2011

Menu Plan Monday - January 17 - January 23, 2011

The turkey quinoa recipe got bumped again last week. I bought some last minute pork that made a great pulled pork sandwich with some new BBQ sauce that I got.  Hey, it happens. 

Monday: Mexican Ground Turkey Quinoa Skillet

Tuesday:  Homemade tortilla chips with black bean tomato dip

Wednesday: Southwestern Cream of Chicken Soup & cheese quesadillas

Thursday:  Broccoli wraps (I told you we ate these a lot!)

Friday: Chicken & White Bean Pita

Saturday:  Science Museum, probably out to eat

Sunday: Crockpot Breakfast for Dinner

This is linked with I'm an Organizing Junkie's Menu Plan Monday.

One Year Ago...

Lemon Quinoa with Broccoli

Saturday, January 15, 2011

Amish Lemon Coconut Bread

I think that lemon cake is my favorite.  I change my mind often but I really, really do like lemon cake.  Adding coconut just seemed to make it better!

My loaf sunk in the middle but it tasted great!!

Amish Lemon Coconut Bread Recipe

1 cup Amish starter
3 eggs
1 cup oil
1/2 cup milk
1 cup sugar
1/2 tsp. lemon extract
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups flour
2 small boxes of lemon pudding
1 1/2 cup coconut + 1/2 cup for the top

Grease 2 - 8 x 8 in. pans or 2 loaf pans.  Mix ingredients all together and pour evenly into the 2 pans. Sprinkle with coconut.  Bake 1 hour at 325.

One Year Ago...

Carrot Cake Pancakes 

Thursday, January 13, 2011

Italian Style Green Bean Casserole

You know the classic green bean casserole that everyone feels the need to make on Thanksgiving and/or Christmas?  Really, the only thing awesome about that casserole is the french fried onions on the top.  I could just eat those out of the can.

Well, maybe it's time to start a new tradition and make THIS green bean casserole. 

You so don't have to wait until the holidays to make this. I'll be making it again no matter what the season.  These were amazingly delicious!  Creamy, cheesy and fresh! 

The only thing I would change is to cut the green beans in half.  I try to control portions and it was hard to cut a portion evenly with the large green beans. 

Italian style Green Bean Casserole
Adapted by Cinnamon Spice & Everything Nice

2 lbs. fresh green beans, ends trimmed
4 tbsp. butter, divided
1/2 cup onion, minced
1 red pepper, cut up finely
5 cloves garlic, minced
1/4 cup flour
2 cups milk
Salt and pepper
Pinch of nutmeg
8 oz. mozzarella cheese
25 Ritz crackers, crushed in baggie
1/4 cup parmesan, grated

Gently steam the green beans until tender but still firm.  Place in 9 x 13 pan that has been sprayed with cooking spray. 

Melt 2 tbsp. of the butter in a pan, add the onions and red pepper and saute for about 5 - 6 minutes.  Add garlic and saute for another couple of minutes. Whisk in the flour and cook for 2 - 3 minutes. Whisk in milk, bring to a simmer but not boil.  Stir in cheese and turn off heat and stir until cheese is melted.  Season with salt and pepper to taste.  Add just a bit of nutmeg and stir.

Pour the sauce over the top of the green beans.  Melt the remaining 2 tbsp. of butter and combine with the crackers and parmesan cheese.  Sprinkle over casserole.  Bake for 25 minutes at 400 until bubbly and golden on top. 

Total calories = 2565 calories
8 servings = 321 calories per serving

Steak & onions + Green Bean Casserole = 571 calorie dinner

One Year Ago...

Slow Cooker Cheesy Garlic Chicken

Calories calculated from Some numbers are approximate and rounded.

Tuesday, January 11, 2011

Sweet Potato Chips

Here is a quick and easy side dish or snack.  They don't get quite as crispy as chips but they make a good substitute.  Use any spices you'd like with them.  Be inventive! 

Sorry, I didn't get a good picture.  Just snapped a shot before we ate them!


Sweet Potato Chips Recipe

1 large sweet potato
Cooking spray
Salt, pepper, pumpkin pie spice or whatever spice you would like

Peel and slice sweet potato very thin. Spray baking pan with cooking spray and lay potato slices on it. Spray lightly on top of potatoes.  Sprinkle with spices.  I used salt and pumpkin pie spice here but I've used garlic or chili powder too.  What every floats your boat.  Cook at 400 for about 20 - 30 minutes, depending on how crispy you would like them and how thick you cut them.  Keep an eye on them as they go from almost done to burnt quite quickly.  Actually, I don't mind the burnt ones! 

One Year Ago...

Smokey Caramelized Balsamic Chicken

Calories calculated from Some numbers are approximate and rounded.

Monday, January 10, 2011

Butternut Squash Black Bean Rancheros

I think these have become my new favorite meal.  I've said that before, haven't I?  Yea, like 30 times probably. But really, really.  These are awesome.

Butternut squash is one of my favorites. I could eat it with every meal. There have been some weeks when I have eaten it daily.

Roasted like this, with just a bit of salt and pepper, slightly caramelized; well, it just makes my mouth water thinking about it.

Pair that with a plate full of delicious southwestern beans and it's a fantastic meal. 

The best part?  This is an enormous amount of food for a small amount of calories.  Seriously.  This rocks.

Butternut Squash Rancheros Recipe
Adapted from Cooking Aweigh the Pounds

1 lb. butternut squash, peeled and sliced into 1 in. rounds
Cooking spray

1 tsp. ground cumin
1 tsp. ground coriander
1/2 large onion, finely diced
1 jalapeno pepper, seeded and finely diced
3 garlic cloves, minced
1 - 8 oz. can tomato sauce
1/4 tsp. salt
1 tsp. honey
1 - 15 oz. can black beans, drained and rinsed

Preheat oven to 425 degrees. Spray both sides of the squash with cooking spray.  Place the squash on the baking sheet and sprinkle with salt.  Bake for 15 minutes.  Flip and sprinkle with more salt.  Bake for another 15 minutes. 

While squash is cooking, begin sauteing the onions in cooking spray for about 5 - 6 minutes.  Throw in cumin, coriander, jalapeno and garlic and cook for anther 2 minutes.  Add tomato sauce, salt, honey and beans and cook for another 5 minutes or so. 

When the squash is done, turn on the broiler and broil for 5 minutes. Watch to make sure the squash caramelizes a bit but doesn't burn. 

Place half of the bean mixture on a plate or bowl and top with 1/2 the butternut squash. 

Total calories = 850 calories
2 servings = 425 calories

Butternut Squash Rancheros + extra squash = 475 calories

One Year Ago...

Slow Cooker Pulled Pork Sandwiches

Chicken Pot Pie

Calories calculated from Some numbers are approximate and rounded.