Friday, April 29, 2011

Easy & Tasty Beer Bread




I don't make a lot of bread.  I don't have a bread maker and I hate kneading.  I also don't have a lot of patience to let bread rest, rise and rest some more.

Which is why this bread seemed incredibly intriguing.  No machine, no kneading, no waiting.  Except for the oven.  This was the easiest bread I've made. 


The bread came out moist with a buttery, crunchy top and we all loved it!  We ate it with a delicious chunky meaty chili. 




Beer Bread
Recipe from Recipe Rhapsody


3 cups of flour
1/4 cup splenda (or sugar)
1 tbsp. baking powder
1 tsp. salt
1 (12 oz.) bottle of beer
1 stick (1/2 cup) butter, melted

Preheat oven to 375 degrees. Spray a loaf pan with cooking spray and set aside.  Sift the dry ingredients together in a large bowl and stir briefly to combine.  Pour beer over the flour mixture and stir to combine.  The mixture will be thick and not like regular bread dough.  Dump into the prepared pan and spread out as evenly as possible.  Pour the melted butter over the top and bake for 1 hour.  The butter will run down the sides and underneath as it bakes.  I recommend putting a pan on the rack under the bread in case the butter leaks over, it did somewhat on mine.  Remove from pan and cool slightly before serving. 


Total calories = 2271 calories

One Year Ago...








Whole Wheat Banana Muffins

This is linked with:
Ingredient Spotlight: Quick Breads at Eat at Home


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Thursday, April 28, 2011

Chunky Meaty Chili





I wanted a nice and meaty chili. Oh, I still needed beans though.  This is an awesome meaty, chunky, hearty chili that we all loved. 

This is said to be Jimmy Fallons recipe.  I changed it quite a bit and so did Veronica so it really isn't his anymore, now is it?  I found it here if you'd like the original recipe.


Of course, I had to serve it with the same buttery beer bread that she used.  They both went well together and we all loved it!



Jimmy Fallon's Chili
Adapted from Recipe Rhapsody

3 lbs. ground turkey, lean
Salt and pepper
2 large onions, chopped
1 1/2 tbsp. garlic, minced
1/4 cup chile powder
2 tbsp. Ancho chili powder
1 tbsp. dried oregano
1 1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
3 (15 oz.) cans diced tomatoes
1 (10 oz.) can Rotel tomatoes with green chiles
1 (12 oz.) bottle beer
2 (15 oz.) cans kidney beans, drained and rinsed

In a large skillet, brown beef over medium heat, chopping very fine.  Add onions and garlic and cook for about 5 minutes.  Season with salt and pepper.  In a large crock pot, combine meat mixture, chile powder, oregano, cumin and cayenne pepper.  Stir to combine.  Add tomatoes, beer and kidney beans.  Cook for 5 hours on high or 8 hours on low.  Season with salt and pepper as desired. 

Total calories = 3544 calories
17 cups = 208 calories per cup

One Year Ago...










Ham & Swiss Chicken in the Slow Cooker

This is my submission to Souper Sundays at Kahakai Kitchen.

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage

Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Figure Friendly Friday at Family, Stamping and Food!
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Foodie Friday at Little Brick Ranch





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, April 26, 2011

Spaghetti Squash with Garlic Alfredo and Bacon



This tasted way too good to be this low calorie. Seriously.

Bacon.  Cheese.  Creamy sauce.  Low calorie. Pure deliciousness.

 I know, it doesn't make sense. I didn't believe it either at first. 


I bought a spaghetti squash and stared at it for a few days before figuring out what to do with it. 

I took my favorite pizza and decided to incorporate the ingredients into this.  It's the chicken bacon alfredo pizza.  I seriously drooled a bit while typing it.  So good! 


I knew that I loved all the ingredients so it would be good. I underestimated HOW good it would be though. 



The slightly caramelized onions with the bit of bacon grease was perfect with this.  Turkey bacon is so much lower calorie and it doesn't yield much grease but you just need a bit.  I think the only think I would do different is add a bit more garlic.

Make this. You won't regret it.



Spaghetti Squash with Garlic Alfredo with Bacon

1 large spaghetti squash, 2.3 lbs.
Classico Garlic Alfredo Sauce, 15 oz.
Mozzarella cheese, 2 cups
Chicken, cooked & chopped, 9 oz.
Turkey Bacon, 6 slices
1 onion, sliced
Salt and pepper

Split spaghetti squash in half place on baking sheet with a bit of water.  Roast in oven at 375 for about 45 min - 1 hour until done.  Let cool and scrape squash into a 9 x 13 pan sprayed with cooking spray. 

Cook bacon until crispy.  Crush when cool.  Saute onions in the small amount of bacon grease in pan.  Spray with a bit of cooking spray if needed. Sprinkle with salt and pepper.

Top squash with Alfredo Sauce.  Sprinkle one cup of mozzarella cheese.  Top with chopped chicken, bacon and sauteed onions. 

Top with remaining one cup of cheese.  Bake in oven for about 25 minutes at 350 until heated through and cheese is melted. 

Total calories = 1644 calories
8 servings = 206 calories per serving

2 servings Spaghetti Squash with Garlic Alfredo and Bacon = 412 calorie dinner

One Year Ago...










Garlic, Tomato, Cheesy Zucchini


This is linked with:

No Whine Wednesday at Food on the Table
Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie
Foodie Friday at Designs by Gollum
Ingredient Spotlight: Bacon at Eat at Home




Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, April 25, 2011

Summer Squash, Zucchini & Pea Risotto




So do you watch Hell's Kitchen??  Have you ever watched it? 

Gordon Ramsey yelling and swearing at chefs for their inferior quality food.

Well, I've never made risotto.  Though they make it all the time at Hell's Kitchen.  It takes a bit of love and patience to make it just right. You know what happens when you don't make it right? 

You get yelled at by Chef Ramsey!

I seriously kept thinking of that as I was stirring the risotto. Some how, it became important to me to make a GOOD risotto that Gordon Ramsey would be proud of!




You bring your plate to him.

He calls your name.

This is the moment of truth!  *nail biting*

"DEBBI!!!"

"Yes, Chef?"

*pause for effect*

"PERFECT RISOTTO!!"

*sigh*

Smile.  :-)





I so don't think I could handle someone yelling and swearing at me in my kitchen.  Twin 3 year olds racing trucks around your feet is quite enough thank you. 

I posted this a while back on Our Krazy Kitchen. 



Summer Squash, Zucchini and Pea Risotto
Adapted from 990 Square

1 tbsp. olive oil
1 medium onion
1 medium zucchini, cut lengthwise and then in 1/4 thick slices
1 medium yellow squash , cut lenthwise and then 1/2 in. thick
1 quart of chicken stock (or veggie stock)
2 tbsp. butter
1 cup arborio rice
1 cup peas
juice of 1 lemon
Salt and pepper to taste

In a saucepan. heat the olive oil on high. Add the squashes, saute for 2 - 3 minutes.  Set aside.

Melt the butter in a heavy large saucepan over moderate heat and add the onions, sauteeing them for about 3 - 4 mintues, then add the rice, stirring until it is well coated. Add 1/2 cup stoc and cook, stirring constantly until the stock is absorbed. 

Continue adding stock, about 1 cup at a time, stirring frequently.  By the time most, or all of the stock is added, the rice should be tender but still firm, the mixture creamy.  Add the resperved zucchini, squash and peas and cook until they are heated through.   Remove from heat and stir in lemon juice.  Add salt and pepper as desired.

Total calories = 1395 calories
6 servings = 232 calories per serving

Honey Mustard Chicken with Pretzel Crust + Summer Squash & Peas Risotto = 532 calorie dinner

One Year Ago...










Haitian Chicken Puffs & Caribbean Black Bean Soup

This is linked with:

$5 Dinner Challenge at $5 Dinners
My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, April 24, 2011

Menu Plan Monday - April 25 - May 1, 2011





This is what we ate last week!  Some recipes to come in a few weeks!

~~~~~~~~~~~~

Pink Spaghetti Squash

~~~~~~~~~~~~~~~~~~



~~~~~~~~~~~~~~~~

Bailey's Irish Cream Cheesecake Cupcakes

~~~~~~~~~~~~~~~~~~~~~~


~~~~~~~~~~~~~~~~~

 



~~~~~~~~~~~~~~~~~~~~

Monday: Banana Oatmeal Bake


Tuesday: Ham, Egg & Cheese Breakfast Burritos

Wednesday: Black bean, zucchini and corn enchiladas


Thursday: Stuffed shells from the freezer

Friday: Out to eat with family and friends


Sunday: Something in the crockpot


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

One Year Ago...










Carrot Banana Bread

Saturday: BBQ with friends, Chicken Pasta Salad

Saturday, April 23, 2011

Amish Friendship Honey Biscuits


Yea!  I successfully made biscuits!  I was so happy these turned out well. I typically over knead them or over flour, or under flour and it turns into a great big mess.

Well, they still made a big sticky mess but I got through it and they made perfect biscuits.


I added the honey in at the last minute and was pleasantly surprised how much it came through in taste.  They were wonderful.  They were more cakey but not like the usual hockey pucks I make. 

For more awesome friendship bread recipes, check out The Friendship Kitchen!


Amish Friendship Honey Biscuits Recipe

Mix:
1 1/2 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder

Combine and make a well (dent) in center. 

In another bowl combine:
2 eggs
1 cup amish batter
1/4 cup oil
1 1/2 tbsp. honey

Beat for 2 minutes on medium speed.  Pour egg mixture into flour mixture all at once.  Stir and add additional flour, a tablespoon at a time until dough cleans sides of bowl and is easy to pick up without being super sticky and able to be rolled.  Roll 1/2 in. thick.  Cut out biscuit using a circle cutter or use the top of a cup to form the biscuits.  Place biscuits on a greased cookie sheet, they can be close together.  Brush top of biscuits with melted butter. Cover, let rise in a warm place for 30 minutes.  Bake at 350 degrees for 15 - 20 minutes.

One Year Ago...





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Friday, April 22, 2011

Kelloggs Virtual Breakfast Recap


On April 20, 2011, Kellogg hosted its second virtual breakfast in TheMotherhood to discuss the new 2010 Dietary Guidelines and the importance of a nutritious breakfast to start the day.  I had such a great time visiting and I really enjoyed the information.

Sarah Woodside, registered dietitian for Kellogg, and Liz Ward, registered dietitian, author and one of the Kellogg's Breakfast Council members, spoke to the group through a live video feed to discuss the nutrients a good breakfast should provide, options for healthy breakfasts on the go, recent research findings on nutrition, and more.

As Sarah Woodside noted, “At Kellogg, we believe that great days start with great breakfasts.” Read on for ideas and suggestions about a healthful start to YOUR day!

Essential nutrients
In her opening remarks, host Sarah Woodside also revealed that Kellogg has talked to a lot of moms about what “great breakfasts” mean to them. They say great breakfasts are the ones that the entire family enjoys and provides them with the nutrition they need.

“However, knowing what nutrition the family needs isn’t always easy, especially when it seems like recommendations change all the time,” she said.

She pointed to an expert resource for nutrition information: the recently released Dietary Guidelines.

Dietary Guidelines for Americans and breakfast

The Dietary Guidelines for Americans are published jointly every five years by the Department of Health and Human Services (HHS) and the Department of Agriculture (USDA). The Guidelines provide authoritative advice about how good dietary habits can help promote health and help reduce risk for major chronic diseases.

This year, “the Guidelines are very much written with heightened awareness of obesity, poor diet and limited physical activity and the association each of these has with chronic disease and death in this country,” said host Liz Ward.

The Dietary Guidelines list four nutrients that American children and adults are not getting enough of: dietary fiber, calcium, vitamin D and potassium. Noted Liz, “Cereals are called out specifically in the dietary guidelines for helping Americans meet their B12, folic acid, iron and Vitamin D requirements.”

To improve nutrition even more, “I always add dried fruit, walnuts/almonds, and flax seed to my cereal,” said co-host Ilina Ewen, Dirt and Noise. “I don't weigh or measure anything, but I do make sure the dried fruit doesn't have added sugar.”

Breakfast has benefits including:
- Refueling the body after the night’s fast.
- Helping regulate metabolism to better control calorie intake the rest of the day.
- Helping achieve the needed intake of daily nutrients. Common breakfast items can help provide the body with important nutrients, such as whole grains, fiber, fruit, dairy and lean protein.

“As a rule of thumb, breakfast should provide approximately 20% of your daily energy and nutrient needs,” said host Liz Ward.

And in addition to being healthy, breakfast can be fun! “One of my friends makes art with her toddler's food,” said co-host Jessica Weaver, Vanderbilt Wife. She shared this link to illustrate her point: http://www.miskellany.com/2010/09/works-for-me-wednesday-toddler-food-art/

The importance of fiber

The Dietary Guidelines list fiber as one of the nutrients that adults and children aren’t eating enough of. Why is fiber so important?

“Fiber is key for overall health,” said host Liz Ward. “In fact, a new study published last month suggests that eating a high-fiber diet – particularly fiber that comes from grain foods like breakfast cereals – just may help you live a longer life. The study found that fiber intake was associated with a reduced risk of death from cardiovascular disease, infectious and respiratory illness and, for men, certain cancers.”

While the research is clear on the benefits of fiber, there is a lot of confusion about where to find fiber. Many people assume whole grain foods are high in fiber, but this isn’t necessarily the case.

If you have a picky eater – like co-host Debbi Smith, Debbi Does Dinner Healthy – try adding “flaxseed! You can add a bit when you make muffins/cake/bread, mix it in with cereal, granola, etc. I almost always add some when I bake – no one has ever noticed a taste difference,” said participant Brandie.

“Another thing I add, a little odd, is chia seeds,” suggested co-host Lauren Freeman, Health Happiness Hamstrings.

How else can you and your family get more fiber into your diet? Try some of these great-tasting ideas:
- Snack on fiber-filled fruit; pears and apples with their skin and raspberries are good choices.
- Make homemade trail mix by adding high fiber whole-grain cereal, such as Kellogg's® Frosted-Mini-Wheats®, to raisins and nuts
- Lunch on lentil soup and higher-fiber crackers
- Make sandwiches on higher-fiber, whole-wheat bread piled with sliced veggies
- Add veggies and beans whenever and wherever you can, such as chopped celery and carrots to spaghetti sauce and chickpeas to salads
- Start the day with a bowl of one of the many Kellogg's® cereals that provide fiber. Many kid cereals, such as Kellogg’s® Froot Loops® and Apple Jacks® contain 3 grams of fiber per serving. Kids can have the taste they love while getting a good start on the fiber they need each day.

Make breakfast both healthy and convenient

On hectic mornings, it can be tough to get everyone to sit down and have a healthy breakfast together.

“If you want something fast in the morning, you can eat 2 Kellogg’s Eggo Nutri-Grain Whole Wheat Waffles and some turkey sausage!” said participant Erin O. “It’ll double your dose of fiber from other frozen waffles.”

“I love those frozen waffles. So tasty! I like to spread some Greek yogurt on them with some honey and fresh fruit,” said co-host Monet Moutrie, Anecdotes and Apple Cores. She also noted that, for another fast breakfast option, “as a vegetarian...my husband relies on cereal for those B vitamins!”

To prepare breakfast more quickly, you can set out breakfast ingredients the night before (bowls and spoons, boxes of cereal, etc.), and participant Amy Lewis suggested creating “a breakfast menu – the kids ‘order’ by checking the boxes!”

Think outside the breakfast box

In addition, breakfast time doesn’t need to be limited to traditional breakfast food. “I love the idea of thinking outside the breakfast box,” said co-host Kate Selner, Kate in the Kitchen. “I've always told my son that I want him to eat something for breakfast, but it doesn't exactly have to 'be' a breakfast item.”

Host Sarah Woodside pointed out that kids aren’t biased about what breakfast food should be, and eating a lunch item – such as half a turkey sandwich – at breakfast time is perfectly acceptable.

“That was a great suggestion,” agreed co-host Christine Satterfield, I Dream of Clean. “You're right that they don't have the preconceived ideas of what ‘breakfast’ foods are. Love the turkey sandwich idea.”

And to encourage kids to eat breakfast, get them involved in making it. “I know my niece and nephew love making breakfast with me on the weekends. Getting kids in the kitchen often helps them want to eat their morning meal!” suggested co-host Monet Moutrie, Anecdotes and Apple Cores.

The benefits of cereal

Cereal and milk is the leading source of ten nutrients in a child's diet, plus it's low in cholesterol.

“I find that if I skip breakfast, my energy level for the whole day is affected,” said co-host Dara Michalski, Cookin’ Canuck. “I always look for cereal with high fiber to keep me full through the morning. I have to avoid that mid-morning binge time!”

And there are alternative ways to eat cereal, rather than simply pouring milk over it. Host Sarah Woodside suggested using cereal and yogurt to create breakfast parfaits.

Co-host Andrea Updyke, Li’l Kid Things, endorsed that idea: “Cracklin’ Oat bran in vanilla yogurt is almost a dessert!” she said.

“That's one of my faves,” agreed co-host Kristy Bernardo, The Wicked Noodle. “Healthy with great flavor, and the cereal adds a much-needed texture.”

Resources

Meal plans from Kellogg: http://loveyourcereal.com/FiberAndWholegrain.aspx

Scroll to the bottom of the page, and where it says "Find Fiber for Every Meal," you can click the links to download PDFs of the meal plans.

Kellogg “Fiber Tracker” http://www.kelloggsnutrition.com/

Recipe ideas from Kellogg: http://www2.kelloggs.com/RecipeLanding.aspx

“My cousin made a quiche with Corn Pops!! Be creative!” said co-host Jessica Weaver, Vanderbilt Mom: http://onceamonthmom.com/corn-pops-quiche-recipe/

Thanks to our wonderful hosts, Sarah Woodside and Liz Ward, for the informative and interesting discussion - and to Kellogg for sponsoring the virtual breakfast!

And a big thanks to our fantastic co-hosts!
Kristy Bernardo, The Wicked Noodle
Ilina Ewen, Dirt and Noise
Lauren Freeman, Health Happiness Hamstrings
Dara Michalski, Cookin' Canuck
Monet Moutrie, Anecdotes and Apple Cores
Christine Satterfield, I Dream of Clean
Kate Selner, Kate in the Kitchen
Debbi Smith, Debbi Does Dinner Healthy
Andrea Updyke, Li'l Kid Things
Jessica Weaver, Vanderbilt Wife

Thursday, April 21, 2011

Spicy Goulash




I first heard of goulash from my mother in law.  I had never had it before her. I enjoy hers, very tasty.  I've never gotten the recipe though.

So when I saw this, I thought I'd give the old goulash a try. 

This is nothing like moms.  At all.


It is, however, quite delicious.  And I got to use my slow cooker, which made me very happy.

This may be called spicy but it really isn't. It's quite flavorful and tasty.  More like a chili mac.

Maybe someday I'll get mom's recipe...



Spicy Goulash or Chili Mac Recipe


1 lb. ground turkey
2 cans (10 oz) Rotel tomatoes with green chiles
2 cans (15 oz) kidney beans, rinsed and drained
2 cups beef broth
1 onion, chopped
1 green or red pepper, chopped
1/4 cup red wine vinegar
2 tbsp. chili powder
1 tbsp. Worcestershire sauce
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground cumin
1/4 tsp. pepper
2 cups uncooked elbow macaroni

In a large skillet, cook ground turkey, peppers and onions until done.  Transfer to a slow cooker.  Stir in the tomatoes, beans, beef broth, vinegar, chili powder, Worcestershire sauce and seasoning.  Cover and cook on low for 5 - 6 hours or until heated through.  Stir in macaroni; cover and cook 30 minutes longer or until macaroni is done. 

Total calories = 2925 calories
13 cups = 225 calories per cup

One Year Ago...













Zucchini, Peppers and Potato Bake

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage

Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursday at The Diaper Diaries
It's a Keeper Thursday at It's a Keeper
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Figure Friendly Friday at Family, Stamping and Food!
Friday Firsts at Dinner at Christina's
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katie's Cucina
Friday Potluck at EKat's Kitchen
Fun With Food at Paisley Passions
Foodie Friday at Little Brick Ranch
Ingredient Spotlight: Pasta at Eat at Home
Recipe of the Week: Casseroles at Family Fresh Meals


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Tuesday, April 19, 2011

Honey Lime Enchiladas



Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways. 


So I'm always excited when I see a new way to make enchiladas.  This time I needed something quick.  I had the chicken, I just needed stuff to put in it.

These were perfect.


The flavor combination of the honey, lime and chipotle is wonderful.  A lot sweet with a little spice for the tongue. 

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month! 




Honey Lime Enchiladas
Adapted from TidyMom

2 lbs. chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained

6 tbsp. honey (1/4 cup + 2 tbsp.)
1/2 cup lime juice
1 tbsp. chipotle chili powder
1 tsp. garlic powder

2 (10 oz) cans green enchilada sauce
6 oz. colby jack cheese (or whatever kind you'd like)
1/2 cup milk
18 -6 in. 100 calories whole wheat tortillas

Cook chicken, cool, shred.  Mix together the honey, lime juice, chipotle chili powder and garlic powder.  Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more. 

I used a 9 x 13 pan and an 8 x 8 pan.  Pour a small bit of sauce on the bottom of the pans. 

Mix milk with the enchilada sauce. 

Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla.  Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese.  Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan.  Cover enchiladas with the rest of the sauce and sprinkle with cheese.  Bake at 350 for about 30 minutes.  Or cover one pan with aluminum foil and freeze for another night. 

You could also use 3 - 8 x 8 pans with 6 enchiladas in each and freeze two of them.

Total calories = 4801 calories
18 servings = 267 calories per enchilada

One Year Ago...












Orange Chipotle Boneless Ribs

This is linked with:
No Whine Wednesday at Food on the Table

Let's Do Brunch at My Sweet and Savory
Works for me Wednesday at We are THAT Family
Real Food Wednesdays at Kelly the Kitchen Kop
What's on your Plate? at Good Cheap Eats
What's on the Menu Wednesdays at Dining with Debbie


Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, April 18, 2011

Buffalo Chickpea Patties





I've been enjoying a lot of vegetarian meals lately. One thing I like about beans, is that they are healthy and cheap!



I've made bean patties before but so far, these are my favorite. I got the recipe from Veggie by Season and I even attempted to copy her presentation! It looked so nice!


I liked how she pureed some of the oats, I think that led to them sticking together better. They made a very nice appetizer.

We ate these with a delicious Apple Onion Pizza!  It was a great meal.



Buffalo Chickpea Patties
Adapted from Veggie by Season



1 - 15 oz. can garbanzo beans, drained and rinsed
1/2 cup rolled oats
1/2 c. buffalo sauce, I used Franks
1 egg white
1 small onion
1 tsp. garlic powder
Salt and pepper

For serving:
Buffalo sauce
Ranch or blue cheese
Carrot Sticks
Celery
Cucumber


Add chickpeas to a bowl, use a potato masher or fork to mash, some chunks are okay. Add the buffalo sauce to the chickpeas.


Add half the oats to a food processor, pulse to create a crumb, add to the chickpeas. Then add the rest of the oats. Beat the egg white into the chickpeas. Grate onion into the chickpeas, finally add the garlic powder, salt and pepper. Combining ingredients well.


Heat a griddle over medium, spray with nonstick spray. Use a 1/4 measuring cup to portion out chickpea mixture onto griddle. Cook patties for about 5 - 7 minutes, until crispy and brown, flip gently and cook for another 5 - 7 minutes. Serve immediately to retain crispness.


I served these as an appetizer and got about 7 patties. You could make larger patties and serve as a burger as well.

Total calories = 616 calories
7 patties = 88 calories per pattie

One Year Ago...












Sweet Potato, Potato Salad

This is linked with:
$5 Dinner Challenge at $5 Dinners

My Meatless Monday at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Just another Meatless Monday at What's for Dinner, Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Made By You Mondays at Skip to my Lou
Mangia Mondays at Delightfully Dowling
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at A Moderate Life
Tasty Tuesdays at 33 Shades of Green
Tasty Tidbits at Permanent Posies
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace





Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, April 17, 2011

Menu Plan Monday - April 18 - April 24, 2011




I'm cheating again this week.  The meatloaf is already made and in the freezer.  Several weeks ago I made a few different kinds of meatloafs to freeze for future meals.  Plus we still have a couple more mystery pans left to eat.  :-)

The winner of the My Blog Spark prize package was CajunMomma.  The kids picked #2 this time. 
~~~~~~~~~~~~~~

This is what we ate last week!  All are new and will be posted to my blog in a few weeks or so!

Creamy Chicken Tortilla Soup
~~~~~~~~~~~~~~~~~~~~~

Pizza Meatloaf Cups
~~~~~~~~~~~~~~~~~~~~~~

Chicken Poblano Casserole
~~~~~~~~~~~~~~~~~

Mexican Pot Pie
~~~~~~~~~~~~~~~~~~

Creamy Lime Chicken & Peppers


~~~~~~~~~~~~~~~~~~~~~~~
Salted Browned Butter Crispy Treats

~~~~~~~~~~~~~~~~~~~~~~~

Here's what's on the menu for this week.

Monday:  Pink Spaghetti Squash with veggies


Tuesday: Turkey Broccoli Slaw Wraps

Wednesday: Chicken, Broccoli, Quinoa Casserole with Creamy Curry Sauce

Thursday: Smokey Chipotle Meatloaf, Roasted Garlic & Parmesan Potato Salad

Friday: Mystery Enchiladas or something in the freezer

Saturday: Leftovers

Sunday: Tacos

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

One Year Ago...











Taco Pasta




Calories calculated from calorieking.com. Some numbers are approximate and rounded.