Sunday, November 27, 2011

Menu Plan- November 27th- December 3rd

I was so excited this morning- I had plans to grocery shop by myself!!  I get half way to the store and realize I forgot my debit card at home- ughhh.  Luckily I had my checkbook with me.  Like usual, I get home and realize I forgot a few things I was planning to get.  Guess I didn't do a very good job of planning this week!

Anyways... here is the planned menu for this week:

Sunday- porkchop casserole, green beans
Monday- enchiladas, chips & salsa
Tuesday- meatloaf, mashed potatoes & gravy, peas
Wednesday- ham, baked potatoes, corn
Thursday- split chicken breast, brown rice, broccoli
Friday- beef stew, crescent rolls
Saturday- dinner out or leftovers

Sunday, November 20, 2011

Mexicali

This is a recipe my mom used to make when we had an abundance of zucchini but I still enjoy making it all year long. It is very versatile and you can change what veggies or meat you use. This is the original recipe. Sorry I don't have a picture to show how yummy it looks!

I typically don't measure so this is just estimated.

Ingredients:
1lb ground beef (venison)
1/4c diced onions
1/2tbl minced garlic
2-3c zucchini sliced
1 can diced tomatoes (I have used fresh when in season)
1 c corn kernels
chili powder
olive oil

Brown beef in a skillet. Remove from pan and set aside. Add olive oil to skillet, sauté onions and garlic till almost tender. Add in zucchini and sauté till fork till zucchini begins to soften. Add diced tomatoes, beef, and corn. Add chili powder till liking (I like it to have a bit of a kick). Let cook till zucchini is fork tender.

I serve it over brown rice. It is also great as leftovers. Enjoy!

Baked Potato Soup

I love, love, love soup!!!  Unfortunatly my husband doesn't enjoy it as much as I do so we typically only have chili.  My solution, I make a small batch and take it for my lunchs at work.  Here is a lightened up recipe of my favorite soup- Baked Potato

Serving size- 1 cup
Servings- 5
Points Plus- 5 pts

Ingredients:
  • 2 russet potatoes, washed and dried
  • 1 small head of cauliflower, stem removed cut into florets
  • 1 1/2 cups fat free chicken broth
  • 1 1/2 cups 1% reduced-fat milk
  • salt and freshly cracked black pepper
  • 1/2 cup light sour cream
  • 10 tbsp reduced-fat shredded sharp cheddar cheese
  • 6 tbsp chopped chives, divided
  • 3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)
Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon

Menu Plan- November 19th-25th

It's almost that time- Thanksgiving!!  I really enjoy this holiday not just for the food but I have wonderful memories of growing up.  A day filled with food, family, and football- what could be better!!  I'll be bringing sweet potato casserole to both family gatherings.

This week's menu is of course always subject to change due to the holiday but I do have a few meals I can make this week and be flexible if needed.  Since I have a big bag of potatoes that need used, think I'll make some potato soup to take to work this week.  Nic won't eat it so I won't make it for a meal. 

Here goes:

Saturday (Korie's request)- BBQ chicken legs, baked potatoes, green beans, corn

Sunday- Pollock fish (not sure how I'll make yet), brown rice pilaf, broccoli, kiwi

Monday- spaghetti, garlic bread, salad

Tuesday- salsa chicken, black beans, tortilla chips

Wednesday- fend for yourself dinner

Thursday- Turkey Day

Friday- porkchop casserole, peas, crescent rolls, oranges

Everyone have a wonderful Thanksgiving!!!

Wednesday, November 16, 2011

What I Ate Today- November 16th

I'm a WW member so I track what I eat each day- putting it here is just another way from me to hold myself accountable.

Breakfast
1Whole Wheat Waffle
1Tbl Nutella
1C fat free milk

Lunch
Subway broccoli cheese soup
steamed broccoli
1/2C brown rice
orange
pepsi

Dinner
mexican- mixed fajitas with 2 corn tortillas
tortilla chips with salsa

Snack
mini babybel light cheese
Mt. Dew

I had 2 sodas today- not my usual choice but I had to give multiple webinars at work today and needed the caffeine!  We went out for mexican tonight- I typically get the fajitas and try to limit the amount of tortilla chips I eat but it didn't happen tonight.  Other than that- it was a good day!!

Sunday, November 13, 2011

Berry Triffle

I love, love, love this dessert!!!  It is so versatile- change the type of pudding used or vary the fruits used.  It feels so naughty to eat but is very points friendly.  I hope you enjoy it as much as I do!



# of Servings: 14
Serving Size: 1cup
Points Plus: 4 pts

Ingredients:
  • 10 oz angel food cake, cut into 1-inch cubes*
  • 2 pints strawberries, sliced
  • 2 pints blueberries
For the cream filling:
  • 1 1/2 cups cold milk
  • 1 package sugar-free white chocolate instant pudding mix (I also like to use cheesecake flavored)
  • 12 oz fat-free frozen whipped topping, thawed
Directions:

Whisk the milk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries.  Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.



Chicken and Mushrooms in a White Wine Sauce

I have not tried this yet but I can't wait to try it out next week!  I think I'll serve it with fresh pasta.




Servings: 4
Points Plus: 6pts per serving

Ingredients:
  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour*
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Sweet Potato Brulee

I'll be making this for both family's Thanksgiving dinners this year. I love sweet potatoes!!



Serving size: 1/2 cup
# of Servings: 14 
Points Plus: 3pp per serving

Ingredients:
  • 5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
  • 3/4 cup 1% milk
  • 3 tbsp light butter, softened
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup unpacked light brown sugar

Directions:

When the potatoes are cooked and soft, combine them with milk, light butter, salt, cinnamon and nutmeg and mash or puree until smooth.  Spoon into a 9 x 9 or 11 x 7-inch baking dish. 
Preheat the broiler. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts, careful not to burn. Let it stand until the melted sugar hardens (about 5 minutes).

Menu Plan-November 13th-18th

I got to enjoy the weekend with family and friends Christmas shopping and of course enjoying good food and wine.  We had a long conversation about easy meals our families enjoyed so that is the inspiration to to many of this weeks meals. My adjustments are in ( ).

Sunday- tuna helper, broccoli, oranges (tuna packet, 1/2 sweet potato, broccoli, and oranges)
Monday- crockpot chicken and hashbrowns, asparagus, applesauce (I'll skip the hashbrowns)
Tuesday- pork tenderloin patties (not sure how I'll prepare yet), mashed potatoes, green beans
Wednesday- crockpot salsa chicken, rice, corn
Thursday- fish, baked potatoes, veggie
Friday- ??? something with ground sirloin, maybe crockpot lasagna

New Blog

I had some difficulties with my other food blog so I had to start a new one.  Long story!!!  Unfortunately, I have lost everything from the other one.  I hope to add several recipes and this weeks meal plan over the next few days.