SUNDAY SLOW COOKER: Bolognese Sauce

Even though this looks a lot like spaghetti sauce it has a very different taste. Enjoy!

Ingredients:

1 small onion, chopped

1 celery rib, finely chopped

1 carrot, finely chopped

1 lb lean ground beef or turkey

salt and pepper, to taste

pinch of nutmeg

1/2 cup milk

1/2 cup white wine

1- 28oz can crushed tomatoes

1. Spray skillet with cooking spray and saute carrot, celery and onion 5 minutes. Add beef and cook stirring until no longer pink. Season with salt pepper and nutmeg.

2. Pour in milk and wine; bring to a boil. Lower heat and cook at a lively simmer until most liquid has evaporated, about 15 minutes. 3. Transfer to slow cooker and stir in tomatoes. Cover and cook on low for 8 hours. Stir, and then cook until sauce is slightly thickened, about 30 minutes longer.

I served mine over pasta with some garlic bread. Yummy!

Note- a serving of sauce is about 3/4 cup.

Fish Tacos

It’s about that time of year. Time to start eating fish on a more regular basis. For some reason, I always abandon this type of food in the winter…just doesn’t sound near as good as a big cup of chili or a nice warm casserole…but grilled fish fits right in with spring and summer.

This might be the first time I’ve tried my hand at fish tacos…but let me say, it won’t be the last. I even ate the leftovers and found them just as enjoyable, if not more, as the first time! If you struggle getting in our friends from the sea, try these, you might just change your mind.

Ingredients: these are tacos, no measurements needed

Cod fillets- or a nice sturdy fish that will stand up to the grill. Halibut, mahi-mahi or salmon would work too.
Lettuce or thinly sliced Napa cabbage
½ tsp Salt
¼ tsp cumin
Taco shells
Avocado, halved, pitted, peeled and diced
Fresh cilantro
Lime
Red onion
Fat free salsa

Sprinkle the fish with the salt and cumin. Place the fillets on the grill and cook for about 5 minutes on each side, depending on the thickness. Once it’s cooked, tear apart with fork.

Make your tacos to your preference and enjoy!

I used corn tortillas and was really pleased. Yummy!

Chicken and Napa Cabbage Salad

There are a few ingredients that always seem to catch my eye. If you’ve been reading my blog for long, you probably know I prefer anything with blueberries, pumpkin and fresh ginger. But another one I haven’t written too much about is Asian sesame oil. It’s amazing the flavor this oil adds to any dish…especially if you want a more ethnic taste. It just takes a little bit….so only add it by the tsp!

Source: Weight Watchers Momentum Cookbook

Ingredients: entire recipe is 8 points plus
2 Tbl lime juice
2 tsp Asian (dark) sesame oil (2 points plus)
½ tsp salt
¼ tsp black pepper
5 cups thinly sliced Napa cabbage
6 oz. shredded cooked chicken breast (6 points plus)
1 cup matchstick-cut carrots
1 green bell pepper, thinly sliced
2 scallions, thinly sliced

To make the dressing, whisk together the lime juice, sesame oil, salt and pepper in a serving bowl.

Add the remaining ingredients to the dressing and toss to coat.

Note: With two teaspoons of oil, I almost thought it overpowered the freshness of the lime. Next time I think I’ll try one tsp and then add more if needed.

This is a fresh salad that can be enjoyed by two or as many as four. Just depends if you want it as your meal or a small side salad.

Why Corned Beef and Cabbage?

Corned beef- a type of salt cured beef product present in many beef eating cultures.

Irish corned beef was used and traded extensively from the 17th century to the mid 19th century for English civilian consumption and as provision for the British naval fleets and North American armies due to its non-perishable nature.

Costal cities such as Dublin, Belfast and Cork created vast beef curing and packing industries, with the latter producing half of Ireland’s beef exports in 1668.

As with many of the American traditions we have deemed for this holiday, they are not considered part of the Irish celebration. Corned beef isn’t a national Irish dish and the connection with St. Patrick’s Day specifically originates as part of Irish-American culture. Maybe we came up with it because a traditional Irish meal is “Bacon and Cabbage”. Corned beef and cabbage became popular in the U.S. after Irish immigrants in the northeast used corned beef instead of pork.
-Source: Wikipedia

Non-the-less, I am sure many corned beefs will be eaten today and this wonderful holiday will be celebrated in splendor. I know mine is cooking away in the crockpot right now.

Kiss your blarney stone and drink a Guinness to celebrate today!

Roasted Pears with Balsamic Glaze

There is only one word to describe this dessert. WOW!! I mmm mmm’d out loud when I took my first bite! If you like pears, please wow your spouse, significant other, yourself, a dinner party or guests with this easy to do dessert. You won’t regret it and they will think you are absolutely amazing in the kitchen.

Source: Weight Watchers Momentum Cookbook
Ingredients: serves 4

2 tsp unsalted butter, melted
2 tsp lemon juice
4 ripe pears, halved and cored
¼ cup packed brown sugar
1 Tbl balsamic vinegar
4 (1/2 ounce slices soft goat cheese)

1. Preheat the oven to 425
2. Stir together the butter and lemon juice in a small bowl.
3. Place the pears, cut side up, on a large baking sheet. Brush the cut side of the pear halves with the butter mixture. Roast until softened when pierced with a fork, about 30 minutes.
4. Meanwhile, combine the brown sugar and vinegar in a small saucepan and cook over low heat, whisking until dissolved. Increase the heat to high and boil until thickened, about 30 seconds. Transfer to a cup.
5. Arrange 2 pear halves on each of 4 plates and place a slice of goat cheese next to each pear. With a teaspoon, drizzle the balsamic glaze over the pears. Serve warm.

Note: Because the pears are ripe, I didn’t think they needed 30 minutes to roast, I only roasted them for about 15-20 minutes. Serve with warm goat cheese. It melts in your mouth with the warm pear. If you’re only serving two, this is can be easily halved. Delicious!

TUESDAY TIPS: Surviving Restaurants

*Ordering a burger or sandwich? Order it with no mayo or cheese. These two items add tons of fat and calories. Make up for the “loss of taste” with ketchup and mustard and lots of “free" condiments….lettuce, tomato and pickle.

*Making a trip to Olive Garden? Tell your waiter/waitress the number of bread sticks you want. None of this endless stuff.

*Red Robin? Who can resist their yummy burgers! Well, did you know they serve their burgers with TWO pieces of cheese? You can easily order with only one piece atop that juicy burger….I know, I’ve done it!

*We’ve heard this time and time again but how often do we do it….order a to-go box at the beginning of the meal. Remove the temptation of going further and further into your “half” portion.

*Don’t be afraid to order your meal the way YOU want it! Steamed veggies vs. sautéed. Salad dressing on the side. A lighter bread. Make substitutions the way you want them.

*Always remember portion control. Do you really think the baked potato from McAllister’s is one serving?

*Stay away from these cooking terms: battered, fried, Au gratin, scampi and tempura to name a few.

*Try to get in some exercise before going.

Stovetop Meat Loaves

Some people have no interest what-so-ever in eating or preparing meatloaf. But this happens to be one of our go tos when nothing else is springing to mind. So when I found this quick variation, I was all too eager to give it a try. Both of us were very pleased with this quick cooking, easy assembled, very fulfilling meal! So before you turn your nose up at “meatloaf”, give it a try…you might be just as pleased as we were!

Source: Taste of Home Comfort Diet Food Cookbook

Ingredients: 2 servings
3 Tbl reduced fat milk
2 Tbl quick-cooking oats
1 Tbl chopped onion
¼ tsp salt
½ lb lean ground beef or turkey
½ tsp cornstarch
½ cup Italian tomato sauce (tomato sauce with oregano, basil and garlic)
¼ cup cold water

Directions:
In a small bowl, combine the milk, oats, onion and salt. Crumble beef over mixture and mix well. Shape into two loaves.

In a small nonstick skillet, brown loaves on both sides; drain. Combine the cornstarch, tomato sauce and water until smooth. Pour over meat loaves. Bring to a boil. Reduce heat to med-low; cover and cook for 15-20 minutes or until meat is no longer pink.

Chicken Tortilla Soup

Ingredients:
1 Tbl olive oil
1 onion, chopped
3 cloves garlic, minced
2 tsp chili powder
1 tsp dried oregano
1 (28 oz) crushed tomatoes
1 can chicken broth
1/2 cup frozen corn
1 can white hominy
1 can chopped green chilies
1 can black beans, rinsed and drained
2 boneless chicken breasts, cooked and cut into pieces
¼ cup chopped fresh cilantro

Optional:
Crushed tortilla chips
Cubed avocado
Shredded cheese
Sliced green onion

In a medium soup pot, heat oil over medium heat. Sauté onion and garlic until soft. Stir in chili powder, oregano, tomatoes and broth. Bring to a boil and simmer for 5-10 minutes, stirring occasionally.

Stir in corn, hominy, chiles, beans and chicken. Simmer for 10 minutes. Add cilantro just before serving. Once soup is in bowls, feel free to top with the optional ingredients as you see fit!

I thoroughly enjoyed this recipe and froze the extras!

Lemon Thyme Chicken

WOW! Did this meal turn out delightful! The lemon added just the right amount of specialty and pizzazz to a normal run of the mill chicken breast. Next time you’re in the mood for literally brightening up your chicken dish…give this one a try, you won’t regret it.

Source: Taste of Home Comfort Diet Food Cookbook

Ingredients:
3 Tbl all-purpose flour
½ tsp salt
¼ tsp pepper
4 boneless skinless chicken breast halves (4 oz each)
2 tsp olive oil
1 med onion, chopped
1 Tbl butter
½ tsp dried thyme
1 cup chicken broth
3 Tbl lemon juice
2 Tbl minced fresh parsley

In a small bowl, combine the flour, salt and pepper. Set aside 4 ½ tsps for sauce. Sprinkle remaining flour mixture over both sides of chicken.

In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.

In the same pan, sauté onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken and then sprinkle with parsley.

Notes: I didn’t skimp on the butter because it is needed to thicken the sauce once the flour and broth are added. Also, don’t add more salt to your sauce….serve it and let people salt it themselves. It’s very surprising the added taste the lemon gives.

Enjoy!

Baked Ziti

Ingredients: Serves 6

2 cups cooked pasta- penne preferably
1 can petite diced tomatoes
1 small can tomato sauce
1/2 cup chopped mushrooms
1 cup reduced fat mozzarella cheese, shredded
1 tsp olive oil
4 med. garlic cloves, minced
1/4 cup yellow onions, finely chopped
1/2 lb extra lean ground beef or turkey
1 tsp oregano
1/2 tsp basil
1 tsp thyme
1 tsp rosemary
salt and pepper to taste

*Preheat oven to 350.
*Heat oil over medium heat; add onions and garlic and saute 2 minutes. Add beef and cook until browned; drain fat and set pan back over medium heat.
*Add the oregano, basil, thyme, rosemary, salt and pepper. Cook about 2 minutes. Add tomatoes and mushrooms and bring mixture to a boil; reduce heat and simmer for 5 minutes.

Layer as follows:
1. Small about of beef mixture in bottom of a 4 quart casserole dish (just enough to slightly cover the bottom)
2. Half of cooked pasta
3. Half of remaining beef mixture
4. Half of mozzarella cheese
5. Remaining pasta
6. Remaining beef mixture
7. Sprinkle with remaining mozzarella cheese

Bake until cheese is golden and bubble, about 30 minutes.

Note: I didn't have any regular tomato sauce so I used some that basil, garlic and oregano and it was most delicious!