The Foodie Fashionista

Chinese Vegetable Stir Fry

2009-06-12T21:02:00.003-04:00

I'm sorry, but does this plate not look like something you would get in a restaurant? For dinner, we had a basic shell steak on the grill that had marinated for 2 days in Lawry's Sesame Ginger marinade. That is tasty stuff. But the Asian flavors in the marinade don't lend to corn on the cob the way the typical steakhouse marinade I use does. The vegetables were crisp and colorful ... I don't know why we don't use the wok more often.

1 tablespoon dark sesame oil
1/2 cup green bell peppers, sliced
1/2 cup red bell peppers, sliced
2 cups broccoli florets
1/4 cup plum sauce
2 tablespoons low-sodium soy sauce
1 tablespoon minced garlic
1/2 cup sliced mushrooms
1/2 cup baby corn
1/4 cup sliced water chestnuts
1/2 cup snow peapods
2 cups bok choy, sliced
1/4 cup sliced scallions

Heat the sesame oil over high heat in a wok. Add broccoli and peppers. Toss, cover tightly and cook for 5 minutes. Add plum sauce and soy sauce, stirring to mix well. Add garlic, mushrooms and corn. Toss, cover and cook another 3-5 minutes. Add water chestnuts, peapods, bok choy and scallions. Cover and cook for 3 minutes, just until bok choy has wilted.

Serve over rice or by itself.

Yields 4 servings.

Linguine with Mussels and Clams

2009-05-30T20:52:00.002-04:00

Is there anything better than fresh caught fish on a New England summer's eve? OK, so it wasn't "caught," but they were fresh and picked (?) that day. And it's not quite summer yet, but it sure feels like it. Next to a good old-fashioned BBQ, this meal is second in my favorite summer meals.

6 oz linguine
2 tablespoons extra virgin olive oil
1/2 cup diced onion
3 cloves garlic, coarsely chopped
1/2 cup white wine
1/4 cup tomato paste
1 (14.5oz) can of diced tomatoes
1/4 cup clam juice
1/4 cup fresh chopped clams
1 pound clams, scrubbed
1 pound mussels, scrubbed and debearded
3 tablespoons fresh parsley, roughly chopped

Boil pasta until only cooked halfway (it will finish cooking in the sauce later).

Meanwhile, in a high-sided skillet, heat olive oil over medium heat. Add onions and cook until translucent. Add garlic and saute another 2 minutes. Be careful not to burn the garlic. Add the wine and tomato paste, stirring constantly and until the wine has almost completely evaporated.

Add diced tomatoes (with juice) and clam juice. Bring to a boil and add the chopped clams. Cook for 3-4 minutes until clams are cooked through. Add partially cooked pasta and toss well. Add clams and mussels and cover the pot tightly. Allow shells to steam open, about 7 minutes. Toss in fresh parsley and serve immediately.

Yields 2-3 servings.

Chocolate Valentino (Flourless Chocolate Cake)

2009-03-11T16:11:00.007-04:00

I am no Daring Baker (it was their February baking challenge) but with three ingredients, how could I not try this recipe? I'm not a huge dessert person, nor am I a baker, so really the only appeal of this recipe was the fact that it only had three ingredients. Fortunately, this was a very successful recipe for this non-baker.

Notes: I halved the recipe and filled three 5" ramekins (the kind you would use for creme brulee). Only half of each cake could be eaten at a time. These are SO RICH! Since I couldn't halve an egg, I used 2 eggs separated, and added 1/8 cup of Egg Beaters to the egg yolk bowl. I also didn't line the sides of my ramekins with parchment (they were scalloped...I can't be bothered with the time it would have taken), so I sprayed with non-stick cooking spray and the cakes unmolded perfectly. Tasted perfect too, fake egg and all.

16 ounces semisweet chocolate, roughly chopped
1 stick plus 2 tablespoons unsalted butter
5 large eggs, separated

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. While your chocolate butter mixture is cooling. Butter your pan (an 8" or 9" spring form pan works best, or six 5 ramekins) and line with parchment, then butter the parchment.

Separate the egg yolks from the egg whites and put into two medium/large bowls. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). With the same beater beat the egg yolks together.

Add the egg yolks to the cooled chocolate. Fold (don't stir!) in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375 degrees for 25 minutes until an instant read thermometer reads 140F/60C. (Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.) Cool cake on a rack for 10 minutes then unmold.

Hooray for Hamentaschen!

2009-03-07T22:46:00.007-05:00

My fondest memory of Purim is being at a Purim party at my synagogue when I was about 9 or 10, and my best friend's dad got sooo drunk when we were reading the Megillah (the story of Purim). My friend's dad was a very quiet, reserved man (and was also slightly more religious than I was familiar with) and to see him drunk was the shock of shockers.

The reason he was drunk was because when you are reading the Megillah, you are supposed to drink and make lots of noise every time the name "Hamen" is read (he's the villian in the story). And the reason we eat hamentaschen (translation: Hamen's pockets), is to symbolically destroy his memory. And they are triangles is because it seems Hamen wore a triangular-shaped hat (how fashionable!).

Anywho, unfortunately I don't really have a personal story behind hamentashen other than that are yummy, and I'm sick of spending $5 for 6 of them at Whole Foods. Guess what? I like mine better, though the ones at Whole Foods are definitely prettier (the picture at the top is of one of the good ones that I made...scroll down for a glimpse at how most of the rest of the gang came out).

Note: I found this dough really, really sticky and it was hard to work quickly with it, which is why I think my cookies were so sad looking in the end. If they were colder when they went into the oven, maybe they wouldn't have collapsed as much.

Apricot Hamentaschen
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
6 tablespoons cold butter
2 eggs
1/4 teaspoon vanilla extract
1/2 cup apricot preserves

In a large bowl, mix flour, sugar and baking powder. Then, using a pastry blender (or 2 knives in a criss-crossing motion), cut the cold butter into the dry ingredients, until the mixture resembles a crumb consistency.

In a separate bowl, mix the eggs and vanilla extract. Stir in to larger bowl and mix until the dough creates a ball. Add extra flour one tablespoon at a time if dough is too sticky. Cover and refrigerate for at least 2 hours, or up to 24 hours.

Preheat oven to 350 degrees. Lightly flour your work surface, and roll out 1/4 of the dough to 1/8" thickness. Cut into rounds using a cookie cutter or drinking glass (I used a 4" drinking glass). Spoon 1 teaspoon of apricot preserves into the center of each round. Bring up the edges to create 3 sides, and pinch corners together (wet your fingers if the dough won't stay closed). Places formed cookies 2" apart on a parchment-lined baking sheet. Repeat until all dough is used.

Bake for 12-15 minutes until golden brown the bottom and on corners. Transfer to a wire rack immediately.

Yields 24 cookies (using a 3"round cookie cutter; I got 20 with a 4" glass)

Potato Leek Soup

2009-02-22T14:33:00.009-05:00

Thanks for the delicious pic, Steph!
www.stephanieleigh.com

About 10 years ago, I had what I think was Potato Leek Soup once. I actually think it was vichyssoise, which is (I think) COLD potato leek soup. It was awful. Cold and so salty I could barely stomach 2 spoonfuls. So since then, I have been deathly afraid of the dreaded potato-leek combo.

Enter my new kitchen toy: the immersion blender. I have been eyeing one for a while ever since I decided that I would attempt to make my own baby food. I finally got one 2 weeks ago and I have been dying to puree everything in sight. I solicited for recipes in my Facebook status and several versions of the potato-leek combos were thrown back at me. No thanks.

THEN, I was helping a friend cook an anniversary dinner for her husband and she wanted to make potato leek soup. Argh...potato and leeks: my archenemy of the food combination world. I remembered that it would be hot and we could control the salt content. It came out pretty good and I really liked it, but it tasted a little too much like mashed potato soup, probably from the butter and whole milk we used. So here is my lighter, less-mashed-potatoey version. A definite keeper! I just can't get enough soup in the winter!

P.S. Happy Anniversary, Steph and Ian!

2 tablespoons extra virgin olive oil
3 leeks, white and pale green parts sliced thin (discard leaves)
1 large carrot, sliced
1 large celery stalk, sliced
2 cups water
2 cups chicken broth
3 medium Yukon potatoes (about 1 pound), cubed
1/4 cup fat-free milk
1/4 cup (loosely packed) fresh parsley leaves
1/2 teaspoon dried dill
salt and pepper to taste

Heat olive oil in a large stockpot over medium high heat. Add leeks, carrot and celery. Cover and cook for 10 minutes, until soft (do not brown).

Add water, broth and potatoes. Cover, and simmer for 20 minutes.

Remove from heat. Add milk and parsley. Using an immersion blender, puree soup until texture is smooth and even throughout. Careful not to overblend as the potatoes can break down too much and get gummy. Stir in dried dill and salt and pepper to taste.

Yields about 8 servings (3/4 cup per serving).

WW info:
flex - 2.5 points per serving
core - included

Creamy Mushroom and Wild Rice Soup

2009-01-08T12:50:00.006-05:00

Oh, picture, wherefore art thou?
Thou was not taken because we were too hungry to wait for pics
when we ate it the first time, and then I froze the remainder too quickly.

As I've said before...is there anything more soul-warming than a nice thick bowl of soup on a blustery winter day? Well, other than a kitten on your lap, or a roaring fireplace, or a toasty laptop on your lap....

I saw this recipe in a recent issue of Rachael Ray's magazine and let's face it—while RR pushes fresh ingredients, she's not exactly pushing low-cal, low-fat options. Nonetheless, I love her despite her annoying perkiness. And I love the ease of her recipes. I thrive on the challenges of figuring out how I can make them (and anyone else's) more "figure-friendly." And interestingly enough, the recipe she printed was actually a remake of an even fattier reader submitted recipe.

This soup was soooooo good. And hearty! My husband and I actually ate it for dinner one night on its own. And soup is rarely enough to serve as the main course around here. Enjoy!

1 ounce mixed dried mushrooms
7 cups fat-free, low-sodium chicken broth
2 tablespoons extra virgin olive oil
3 large carrots, peeled and sliced
1 onion, coarsely chopped
2 tablespoons fresh thyme leaves
6 ounces long grain and wild rice mix
12 ounces crimini mushrooms, sliced
1 (4 ounce) skinless, boneless chicken breast
1/2 cup light cream
salt and pepper to taste

Place the dried mushrooms and 1 cup chicken broth in the bowl of a food processor, and soak for 10 minutes. Process until coarsely chopped; set aside.

In a Dutch oven, heat the olive oil over medium heat. Add carrots, onion, and thyme and cook for about 5-7 minutes. Add processed mushrooms, stir, and cook for one minute.

Stir in 5 cups of chicken broth, rice and mushrooms and bring to a boil. Add chicken breast, lower heat to a simmer, and stir occasionally. Simmer for about 25 minutes, or until rice is tender and chicken is cooked through. Transfer cooked chicken to a plate and shred; add shredded chicken back to the pot. Stir in the cream, remaining cup of chicken broth, season with salt and pepper, and simmer for 5 minutes.

Yields 8 servings (1 serving=1 heaping 1/2 cup plus about an extra 1/4 of broth)

WW info:
4 points per serving

Tilapia with Avocado-Mango Salsa

2009-01-06T13:01:00.006-05:00

I can't remember where or when I fell in love with tilapia. I feel like it just all of a sudden magically appeared in my shopping cart one day at the store, and we have been in love ever since. I found a dish at a local seafood restaurant that used a mango salsa on tilapia but without the avocado. One night, I found myself with a ripe mango and avocado and decided to get crazy.

Let me tell you—when the mango and avocado start to warm up from the hot fish, their flavors really come out in ways I've never had them before.

1 large avocado
1 large mango
juice of 1 lime, divided
2 tablespoons fresh cilantro, coarsely chopped
4 (4 ounce tilapia) fillets
salt and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
non-stick cooking spray

Slice avocado in half, and remove pit. Carefully remove flesh and cube into 1/2" pieces. Do the same for the mango. Toss in a bowl with half of the lime juice and cilantro. Set aside.

Wash the tilapia fillets and pat dry. Sprinkle remaining lime juice over fillets, and season with salt and pepper, onion powder, and garlic powder. Spray a large skillet with non-stick cooking spray and place over medium heat. Place tilapia fillets in the skillet. Cook for 3-4minutes on each side, until cooked through.

Remove fillets from pan and divide salsa equally over tilapia. Garnish with cilantro and serve immediately.

Yields 4 servings.

WW info:
flex: 5 points per serving
core: included

I'm (almost) back, baby!

2009-01-04T21:22:00.007-05:00

Friends, countrymen, devoted blog followers....I hope you are all still out there! After a hiatus from the blogging, I present to you the most delicious thing I have ever cooked up:

My daughter. Couldn't you just eat her up? She was born on October 17, 2008 and we have been in love since the second we laid eyes on her.

Well, anywho... I have been cooking for the past 9 months but not blogging. Pregnancy and motherhood are EXHAUSTING. But fear not, I've got a backlog of recipes dying to become part of the internet. Over the next week or two, I'll slowly be updating my blog with what I've been up to. Keep your eyes peeled for:

Pasta e Fagiole
Classic Macaroni Salad
Tilapia with Mango-Avocado Salsa
Noodle Kugel
Chicken Fat and Grivens
Creamy Mushroom and Wild Rice Soup

Check back soon!!!!!

Pasta e Fagiole

2008-11-03T17:31:00.010-05:00

Mmmm....soup. I heart soup. Thick, hearty, stomach-filling soups. But I rarely eat it when I go out. I'm a big believer in that soup must be homemade. And lately I've been watching way too many reality TV shows about restaurants (can you say Kitchen Nightmares?) to know that most things in restaurants are not homemade.

While pregnant, I went to the Olive Garden for the Soup & Salad lunch deal with a few coworkers. I had the Pasta e Fagiole for the first time (first time ever...not just at the OG) and I fell in love! I soured the internet looking for a copycat recipe and found this one. It's not the same as the OG, but its pretty damn good.

12 oz extra-lean ground beef
1 cup celery, finely chopped
1 cup carrot, finely chopped
1 cup onion, finely chopped
4 cloves of garlic, minced
1 (12 oz) can of V8 juice
1 (15 oz) can of tomato sauce
1 (28 oz) can of diced tomatoes
1 (15 oz) can of cannellini beans, drained
1 (15 oz) can of kidney beans, drained
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 (15 oz) can of fat-free, low sodium beef broth
4 oz diatali macaroni

Heat a large stock pot over medium heat. Add beef; break up and cook until cooked through. Drain fat.

Add celery, carrot, onion and garlic and saute for about 10 minutes. Add remaining ingredients, except macaroni, and bring to a boil. Turn down heat to low and simmer for one hour.

After 50 minutes, boil macaroni and cook to al dente. Drain well, and add to soup. Simmer for 10 minutes.

Yields 8 hearty servings.

WW info: 5 points per serving.

Mama needs a new apron....

2008-09-14T08:44:00.002-04:00

I am the laziest blogger ever. I know I haven't updated in ....oh, who knows how long. Bu the sad part is that I DO have several recipes to add, I'm just too lazy to download the pics off my camera or type up the recipes.

What I am NOT too lazy to do is read other people's blogs and find this little contest from Pennies on a Platter. And fast forward to 6-7 months from now when my baby lives outside my body and is eating food.....I plan on making my own baby food (and blogging it), which means pureeing everything, which means liquid food everywhere, which means liquid food on my clothes. So I'm crossing my fingers that I win this apron because Mama's gonna need it.

It's my Blog-iversary! Steak Fajita Quesdillas

2008-07-31T20:37:00.001-04:00

Happy blog-iversary to me! My one year anniversary of starting the ramblings of the Foodie Fashionista has completely snuck up on me. As Cookie Monster once said on Sesame Street, "If I knew you were coming I'd have baked a cake....baked a cake...baked a cake...." BUT...I don't really bake. But I do grill.

My new motto is "Grill once, eat as many times as possible." Tuesday night I grilled steak tips. Nothing fancy. Just marinated in Lawry's Steak and Chop marinade. But I always make enough to last one dinner and at least 2 salads worth. Wednesday's and Thursday's lunches were a salad with romaine, tomato, corn, red pepper, red onion, avocado and some sliced steak. Yum.

And by the time dinner came around on Thursday, it was time to get rid of the steak. I can't explain where the inspiration came for this. I think it was my constant craving for cheese lately. And the abundance of leftover steak and peppers in my fridge.

non-stick coooking spray
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1 small onion, sliced thin
4 ounces cooked steak, sliced into small strips
1/4 teaspoon cumin
4 whole-wheat, low carb wraps (like Cedar's)
non-stick cooking spray
1 cup fat-free shredded cheddar cheese

Preheat a George Foreman grille or panini press.

Spray a large skillet with non stick cooking spray and heat over medium-heat. Add in peppers and onions and cover, allowing to soften for about 5 minutes. Add in steak and cumin, and toss well. Cook until steak is heated through. Remove from heat.

Spray one side of a wrap with cooking spray and place sprayed-side down on preheated grill. Arrange about 1/4 of the peppers, onions and steak on one half of the wrap and add 1/4 cup cheese. Fold over wrap to cover, and press. Cook until cheese is melted and wrap begins to get brown and crispy.

Serve with salsa, guacamole, and/or fat-free sour cream.

Yields 4 servings.

WW info:
Core - 1 point per serving (for wrap)
Flex - 3 points per serving

Holy Guacamole

2008-07-31T12:00:00.001-04:00

In my opinion, guacamole doesn't really need a recipe. I just make it to suit my taste. You need avocado, lemon juice, salt cilantro, diced and seeded tomato, and diced red onion. I start with mashing the avocado and adding the lemon juice and salt to taste. Then add the tomato and red onion to reach your desired chunkiness. I could eat this every day.

WW info:
CORE - all included
FLEX - i'd guess about 2 points per 3 Tbsp.

Chocolate Chip Cookie Bars

2008-07-29T20:16:00.001-04:00

If you are a loyal reader of my blog, you'll know that I am no good at making cookies. So I give up. I'm throwing in the towel. But that doesn't mean I've given up on baking all together. I've made a successful brownie in the past, so why not try a cookie in a brownie form.

More commonly known as a blondie, these chocolate chips bars are the real deal. I'm not calling them blondies though. since traditionally blondies have nuts in them, and I am not a nut person. I might be nutty sometimes, but I like to keep the nuts out of my brownies and blondies.

1 cup packed dark brown sugar
1/3 cup (5 1/3 tbsp) butter
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees and spray a 8x8 baking pan with non-stick cooking spray; set aside.

In a medium saucepan, heat brown sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly.

In a large bowl, beat the egg and vanilla. Slowly pour in the butter and sugar mixture, stirring constantly. Mix in flour, baking powder and baking soda. Spread batter in prepared baking pan. Sprinkle with chocolate chips.

Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. Allow to cool completely before cutting into bars.

Yields 9 bars.

WW info:
Click here

Crushed Potatoes

2008-07-07T21:21:00.000-04:00

I haven't been blogging much but I religiously keep up with my blog reading (thank you, Google Reader!). I bookmarked Crash-Hot Potatoes at the Technicolor Kitchen and was inspired to alter it slightly. Being in the mood for baked potatoes one particular night but only have small white potatoes, I combined Patricia's recipe and a stuffed baked potato.

Smiles and clean plates were plentiful that evening.

16 small potatoes (Yukon Gold are my preference, about 2" in diameter)
non-stick cooking spray
olive oil
kosher salt
freshly ground pepper
1–1 1/2 cups shredded fat-free cheddar cheese
1 cup fat-free sour cream
2 tablespoons finely snipped chives

Preheat oven to 450 degrees.

Bring a large pot of water to a boil and add potatoes; boil for about 10-15 minutes, until soft yet firm.

Drain, and arrange on a baking sheet sprayed with non-stick cooking spray. Using the flat end of a meat mallet, squash each potato flat, until it is twice its original diameter. Drizzle the tops with olive oil, and scatter with salt and pepper. Bake on the top shelf of the oven for 20 minutes until crisp and golden brown.

Remove baking sheet from the oven and add approximately 1 tablespoon of shredded cheese to the top of each potato and give each mound of cheese a quick squirt of cooking spray (to aid in the melting if using fat-free cheese). Return to oven for 3-4 minutes, until cheese is melted. Remove from oven.

Mix 1 tablespoon of the chives into the sour cream in a small bowl and dollop about 1 tablespoon of sour cream on top of each potato. Garnish with remaining chives.

Yields 8 servings.

WW info:
Click here

Bruschetta with Pesto

2008-06-29T20:27:00.007-04:00

Where I'm from (New York City), Italian bread comes in a long, skinny loaf like a French baguette. When I moved to MA, I found that the local Italian bread is a short, fat loaf that you can't really slice into small appetizer-size pieces, which is why I tend to use a French baguette for this particular dish.

I promise the appetizer will disappear very quickly, so be sure to make plenty. Or serve it as a side dish like I do when I'm grilling steak.

1 long crusty loaf of bread (French baguette or Italian bread)
4 ripe tomatoes, cored, seeded and diced
1/4 cup red onion, finely chopped
6 ounces buffalo mozzarella, diced
10-15 basil leaves, finely chopped
1 tablespoon extra virgin olive oil
kosher salt and fresh ground pepper
1/4 cup pesto
fresh Parmigiano Reggiano to garnish

Preheat oven to 400 degrees. Slice bread on the diagonal, making about 30 slices, each about 1/2" thick (quantity based on a loaf about 2' long). Lay slices on a baking sheet and bake until crispy.

While the bread is in the oven, toss the tomatoes, onion, mozzarella, basil and olive oil in a bowl. Add a pinch of salt and pepper.

Spread about 1/2 teaspoon of pesto on each slice of bread. Top each with a about 2 tablespoons of tomato mixture and thin sliver of Parmigiano Reggiano cheese.

Yields about 30 slices (depends on length of bread loaf).

Tasty Tools Event: Homemade Fruit Roll Ups

2008-05-10T20:41:00.012-04:00

It's fate that this month's Tasty Tools event is The Mighty Blender. I've had this recipe bookmarked since I first saw it in the May issue of Gourmet, and it just happens to utilize a blender! And I mean, come on....who doesn't LOVE Fruit Roll Ups?!?!

So, a few tips on making this yummy, sticky-fingered treat:

You can use parchment paper in place of the Silpat. You'll yield a less bumpy result with the Silpat, but not everyone has one, so use what ya got!
I used a bit less sugar than the original recipe called for. It definitely depends on the strawberries you can get. I happened to find some that tasted as though they had been injected with sugar, so I cut the 3/4 cup down to a heaping 1/2 cup.

1 1/2 pounds strawberries
1/2 cup sugar

Purée strawberries with sugar in a blender until smooth, then strain through a fine-mesh sieve into a large heavy saucepan. (Note: I skipped the straining step accidentally, and it came out fine.)

Bring purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly, 45 minutes to 1 hour.

Preheat oven to 200°F with rack in middle. Line a large baking sheet with nonstick liner (either Silpat or parchment paper).

Pour hot purée onto liner and spread thinly (as evenly as possible) into a 15- by 10-inch rectangle using spatula. Dry purée in oven until it feels drier (it shouldn't stick to your fingers) but is still slightly tacky, about 2 hours.

Cool on liner on a rack until completely dry, at least 3 hours and up to 24. (Note: Mine was cool in about 30 minutes!)

Place a sheet of parchment paper over leather, then peel leather off liner and roll up in parchment.

Yields 8 snack servings.

WW info:
1 point per serving

Mac and Cheese (inspired by Alton Brown)

2008-05-08T19:55:00.000-04:00

My husband is a mac and cheese snob. Now, I don't mean he demands his macaroni served with truffle oil or anything like that. I just mean that he is just really, really picky when it comes this American classic. Next to my homemade macaroni and cheese, his favorite is Kraft in the blue box and Annie's. Its total comfort food.

A few years ago, I discovered Martha Stewart's recipe for mac and cheese and we just fell in love. I make it all the time, yet interestingly enough, I've never blogged it. Maybe because it became such a staple that I never thought to blog it. That, and since my blog is mostly Weight Watchers recipes, and macaroni and cheese is NOT a WW friendly recipe.

Then, a few weeks ago, I happened to catch Good Eats, For Whom the Cheese Melts 2, which was all about macaroni and cheese. Now everyone knows that Alton Brown "knows best." So since he claimed his macaroni was scientifically perfect, I had to try it. When I told my husband I was going to be trying a new mac and cheese recipe, there were a few grumbles under his breath about fixing that something that wasn't broken and divorce.

Of course, I had to make a few edits after reading the reviews and others for personal preference. I omitted the mustard powder (my husband hates mustard with a passion) and the onions (honestly, this just seemed like a weird addition to this dish).

Well, shuck my corn....my husband LOVED IT. I don't know if it was the mysterious flavor added by the paprika and bay leaf, or the slightly different consistency in the sauce (this sauce has less roux and an added egg compared to Martha's). Well, whatever it was, he went back for seconds and tried to make it back for thirds (but I stood between him and the dish).

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 3/4 cups fat-free milk
1 bay leaf
1/2 teaspoon paprika
fresh black pepper
1 large egg
10 ounces sharp cheddar, shredded
1 teaspoon kosher salt
1/4 cup panko bread crumbs
cooking spray
In a large pot of boiling, salted water cook the pasta to al dente. Rinse with cold water and set aside.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and keep it moving for about five minutes, making sure it's free of lumps. (Note: I have never made a successful roux. I always wind up with a ball of flour. If this happens to you, make sure you whisk the roux into the milk with a little extra elbow grease to break it up.) Stir in the milk, bay leaf, pepper and paprika. Simmer for ten minutes and remove the bay leaf.
Beat egg in small bowl. Add about 1/4 cup of the hot milk, 1 tablespoon at a time, to the egg. (this is called tempering, when you raise the temperature of the beaten egg before adding it to the hot mixture, so you don't end up with scrambled eggs). Add egg mixture to the hot milk mixture and mix in thoroughly.

Stir in 3/4 of the cheese. Season with salt. Fold the cooked macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and then the bread crumbs. Spray top of casserole with cooking spray to evenly coat the bread crumbs. Bake for 30 minutes (I broiled for 3 minutes at the end to get a nice crunchy top). Remove from oven and rest for five minutes before serving. Yields 6-8 servings.

Original Recipe from Alton Brown

WW info:
Click here

Cooking up Something Different....

2008-05-07T10:17:00.000-04:00

Like a bun in the oven. :)

My Weight Watchers eTools subscription has been temporarily discontinued due to my pregnancy, but I will be returning to WW just as soon as I am back on my feet, post-partum (due date is November 2, so just in time for the holidays!).

If you would like to assist me in figuring out point values for recipes I am unable to calculate at this time, both myself and my loyal readers would much appreciate it. Please post in comments and I will update each recipe when points are supplied. Thanks!

Homemade Pancakes

2008-04-27T09:45:00.002-04:00

I've had this recipe bookmarked in my Google Reader for sometime now, but I'm embarrassed to admit that it was more for the heartfelt story that accompanied the recipe that the actual recipe. See, I'm an Aunt Jemima box mix kind of girl. And this morning, when I woke up and craved pancakes for breakfast (after eating matzoh for breakfast for a week straight), I was heartbroked to see that we were out of pancake mix. But then I remembered that I had this recipe filed in the back of my mind, and more importantly, all the ingredients in my pantry.

These pancakes were perfect. Equal to or better than Aunt Jemima. I made one small change: I left out the pecans and added a few chocolate chips for my husband.

Thank you to the Homesick Texan for sharing her story and her recipe. Thanks to her grandpa, I need not ever buy pancake mix in a box ever again.

Almond Thumbprint Cookies

2008-04-17T09:58:00.001-04:00

In an effort to bring something for everyone to my in-laws for Passover (because not everyone likes cheesecake, including myself), I decided to attempt...the cookie. For those loyal readers of my blog, you know that "the cookie" and I have a history. Basically, they never come out right. They don't spread when they are supposed, they spread when they aren't supposed to...its a never-ending battle.

These cookies were a HIT. Gobbled up. Gone. I doubled the recipe, which should have yielded 48 cookies. I got 42, so I guess some were bigger than others.

3/4 cup sliced raw almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup apricot jam

Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.

While dough chills, put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes. Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Transfer cookies to a rack and cool completely.

Cookies keep in an airtight container at room temperature 3 days.

Yields 48 cookies.

WW info:
Click here

Semi-Homemade "Vodka Sauce" with Me

2008-04-14T09:22:00.001-04:00

So for some ungodly reason, one of favorite quick fix meals is one of those salt packets known as Knorr Pasta Sauces. The parma rosa is my sauce of choice. I haven't eaten in about a year, but when I saw them on sale for fifty cents each, I had to grab a few. But my husband HATES this stuff. So I decided to fancy it up a little with a few fresh ingredients. And voila....Semi Homemade "Vodka Sauce" with me.

8 ounces penne, rigatoni, or other ridged macaroni
1 1/4 cups skim milk
1 packet Knorr Parma Rosa sauce mix
1 tablespoon butter
1/2 cup crushed tomatoes
1 tablespoon grated Pecorino Romano cheese
15-20 basil leaves, cut into thin strips

Cook pasta al dente per instructions on the box.

Mix milk and sauce mix together in a saucepan until well-blended. Heat over medium heat and butter. Bring a boil and turn down to a simmer; cook for 4 minutes. Stir in crushed tomatoes and Romano cheese. Cover sauce and turn heat down to low to keep warm until pasta is ready. Add pasta water (1 tablespoon at a time) to thin sauce out if necessary.

Stir sauce and half the basil leaf strips into drained pasta and stir until the pasta is well coated. Garnish each bowl of pasta with remaining basil leaves

Yields 4 servings.

WW info: 7 points per serving.

Chocolate Chip Italian-Style Cheesecake

2008-04-13T17:36:00.008-04:00

My mother-in-law asked me to bring a dessert for Passover next weekend. Seeing as how I am not a dessert person (I mean in cooking, not eating), this was a whole new challenge for me and required a practice run this weekend. Cheesecake seemed to be a very scary attempt but a safe one for the holiday since it can easily be adjusted to accomodate, as the only thing that needs to be altered is the crust.

Cara from Cara's Cravings suggested a crust of ground up macaroons, which proved to be tasty on the final outcome, but I think it needs some work. It came out a little soggy and not quite deep enough, as the lip on the base of the springform pan prevented me from removing the cake from the base. I also think some water from the water bath seeped in, but thats easily prevented next time by better sealing the pan. I think that when I make this for next weekend, I will add more macaroons, not use the butter (as the macaroons are extremely moist as is), and brush some egg white over it when I pre-bake the crust. I will post again if I am successful with that attempt!

Crust
10 Passover chocolate macaroons (about 1" in diameter)
2 tablespoons cold unsalted butter
cooking spray

Filling
1 (15-ounce) carton fat-free ricotta cheese
1 (8-ounce) block light (50% less fat) cream cheese
1/4 cup all-purpose flour (cake meal for Passover)
3/4 cup sugar
1/2 cup plain fat-free yogurt
1 1/2 teaspoons vanilla extract
2 large eggs
2 large egg whites
1/2 cup semi-sweet chocolate chips

Ganache
1/2 cup Splenda
3/8 cup unsweetened cocoa
1/2 cup fat-free evaporated milk
1 (4 oz) bar of semi-sweet chocolate

Preheat oven to 325°F.

Place macaroons and cold butter in a food processor and pulse until finely ground. Spray a 9" spring form pan with non-stick cooking spray and press macaroom crumbs into base to create an even crust. Place in center of oven and bake for 10 minutes. Remove pan from oven ad set aside.

To prepare filling, place cheeses in a bowl, and beat at medium speed of a mixer until smooth. Lightly spoon 1/4 cup flour into a dry measuring cup, and level with a knife. Add cake meal, sugar, vanilla, and yogurt to cheese mixture; beat until smooth. Add eggs and egg whites and beat in until just mixed (careful not to overbeat).

Wrap the base of the spring form pan tightly with tinfoil. Place in a large roasting pan. Pour filling over crust; gently stir in chocolate chips ensuring they are evenly distributed top to bottom. Fill roasting pan with hot water just enough to cover half the tin foil. Place roasting pan in oven and bake for 60 minutes.

After 60 minutes, turn oven up to 350°F and bake for an additional 30 minutes until set. Remove from water bath and place on a cooling rack. Allow to cool completely until removing the springform pan.

To make the ganache, mix the Splenda, cocoa, and milk in a small saucepan over medium-high heat, stirring constantly until it comes to a light boil. Remove from heat and stir the entire chocolate bar, broken into pieces. If necessary, add more milk 1 teaspoon at a time as needed to keep the consistency (I had to add about 3). Spread evenly over the cake and chill until serving.

Yields 12 servings.

WW info: To come later

Vegetable Tortellini Soup

2008-04-07T20:22:00.005-04:00

picture coming soon....

Ladies and gentlemen, the Foodie Fashionista is back....for now. I haven't been cooking much at all over the past month as I have been very busy with work and somewhat under the weather, so when I am cooking, it's usually stuff I've already made in the past, which requires very little thinking.

So, while I've fallen behind in my cooking, I've also fallen behind in reading about other people's cooking. I must have near 1,000 blog updates to sort through in my Google Reader. While digging through some earlier today, I found this kitchen sink–type soup in Apples and Oranges. I altered it slightly (for instance, I added more tortellini to beef it up and make it more a meal). It came out delicious. I can't wait for lunch tomorrow!

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 carrots, sliced into discs
1 celery stalk, diced
3 small white or Yukon Gold potatoes, peeled and diced
1 (15 oz) can of cannellini beans, drained and rinsed
1/2 cup frozen corn niblets
3/4 cup frozen green beans
1 (15 oz) can diced tomatoes
2 (15 oz) cans reduced sodium, fat-free chicken broth
3/4 cup crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 cup dried tortellini
salt and pepper to taste

Heat the olive oil in a stock pot. Add onions; cook for 5 minutes until soft. Add garlic, carrots, celery, and potatoes. Cook for another few minutes; add beans, corn, green beans, diced tomatoes (with liquid), broth, and crushed tomatoes. Stir well. Add seasonings and bring to a boil. Turn down to a simmer and add the tortellini. Cook until the tortellini is cooked through. Season to taste with salt and pepper (and basil, oregano, and thyme if desired).

Yields 6 servings.

WW info:
core: 1 point (for tortellini); all included (without tortellini)*
flex: 3 points
*To beef up the soup without tortellini, try 2/3 cup of whole-wheat elbow or alphabet macaroni

New York State of Mind

2008-03-16T16:50:00.000-04:00

During a recent visit to NYC to visit family, I decided to finally make a trip to Chelsea Market, home of the Food Network and famed bakeries such as Eleni's and Fat Witch. Below is a picture of some of my spoils.

Clockwise from top left: cupcakes from Eleni's (one is yellow cake with chocolate buttercream and one is chocolate cake with mocha buttercream), famed sugar cookies from Eleni's in fun summer shapes, a mini blondie from Fat Witch, and 2 original fudge brownies from Fat Witch.

As a whole, I was kind of disappointed with Chelsea Market. I imagined it to be something totally different, like a combination of Boston's Quincy Market (with food stall after food stall after food stall of prepared food) and a farmers market with lots of fresh produce, cheeses, meats and fishes....

The shops are far and few and pricey, but i'm not sure if thats because its NY or because this is a slightly tourist trappy place. The few places we visited were good but not worth returning to again.

Reviews from my Yelp page:

Friedman's Delicatessen: I'm a sucker for a jewish deli. pickles, knishes, sandwiches...what else do you need? While on the slightly pricey side, the sandwiches were delicious and HUGE. I only got though half my sandwich and that was plenty. So we brought enough sandwich home for lunch tomorrow, so I guess we really got 2 meals for the price of 1, right? So I am a pretty picky person when it comes to eating egg salad and tuna salad in a commercial setting, but theirs was GOOD. Really good. My friend got the brisket sandwich and the meat was a nice and tender (there was a little too much fat visible for my taste but it was still good). The potato knish was also huge and delicious. The matzo ball soup was really good too. The broth wasnt too salty and the ball was the perfect consistency (a little too perfectly round if you ask me, but i digress). Will i be back? Mmmm...prob not since next time I'll be in search of a cheaper lunch but I'm not sorry I came. Definitely not.

Eleni's Cookies: Wow....and I don't mean that in the good wow sense. I am so unimpressed. iIhave been eagerly awating a visit to Eleni's ever since I saw her cookies featured in a 2001 issue of Martha Stewart weddings magazine. Yes, 2001. It was a long time coming and my bubble has been burst. The sugar cookies, while very pretty and somewhat tasty, are NOT worth the $3.50-$10 each pricetag. I picked up a flip flop, lobster, and bottle of sunblock. total? $10.50 for 3 cookies, each the size of a pack of gum. The cupcakes are piled high with fluffy buttercream frosting, and oddly enough, cheaper than each cookie. We took a vanilla with chocolate buttercream and a chocolate with mocha buttercream. the cupcakes themselves really had no flavor. The frosting was the winner in flavor over the the cupcake by far. As for the boutique...what a horrible setup. The goods are placed behind a counter that is at eye level (the one thing going for them compared to typical bakery setups where you have to hunch over to see the goods in the case), but the glass walls (aka sneeze guards) are so high that the snotty girls behind the counter can't hear you when you place your order. I had to shout my order 3 times over the glass. Also, there were several prewrapped items that were not priced and the girls had no idea how much they were.

Fat Witch Bakery: One of the best commercially made brownies I've ever had. I mean honestly, nothing beats a homemade brownie (be it from scratch or from a box of duncan hines) but these are damn good. we picked up some regular and some blondies. MMMMM.....I would return for these in a heartbeat.

Pad Si Ew

2008-03-10T17:06:00.000-04:00

My husband's favorite kind of take out is Thai food. And he'll only order one thing: pad si ew. So after much begging and pleading to me (the one who doesn't really like Asian food to begin with), I finally gave in and decided to make it. Of course, this required a special trip to the Asian supermarket for things like dark soy sauce (yes, there exists dark AND light...who knew?), fish sauce, and wide thai rice noodles.

I followed this recipe exactly, but something went awry. There definitely wasn't enough liquid to coat the everything once it was in the wok and keep everything nice and moist, and I kept adding more soy sauce and more fish sauce until it was so salty it was nearly inedible. I think next time I will stray from the recipe slightly and try adding some (low sodium) chicken broth to keep it moist.

Meatloaf Burgers with Smokey Ketchup and Carmelized Onions

2008-02-27T19:38:00.008-05:00

I've been craving meatloaf but it takes so long to bake it! It's a total "Sunday dinner" in my books, meaning Sunday is the only day of the week that I have time to prepare and cook it in time to eat dinner at a decent hour. The idea came to me when I was flipping through an old issue of COoking Light where they had a feature on burgers from around the world. All of a sudden I thought, "Why can't I put all the flavors of meatloaf into a burger size portion?" Ta-da.

So I took my meatloaf recipe and just turned it into burgers, ketchup topping and onions and all.

Carmelized Onions
1 tablespoon olive oil
1 1/2 cup yellow onions, sliced thin
1 1/2 cup red onions, sliced thin
pinch of sugar

Heat oil over medium heat in a small saute pan. Add onions and cover pan. Cook until onions are translucent, about 8 minutes. Add sugar and continue to cook for about 10 more minutes, until the onions are golden brown. Remove from heat and set aside.

Smokey Ketchup
3/4 cup ketchup
1 tablespoon Worcestershire sauce

Mix ketchup and Worcestershire sauce in a small bowl.

Burgers
1 teaspoon olive oil
1/2 cup yellow onion, chopped
1 large garlic clove, minced
1 egg, beaten
1/4 cup ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 slice of light wheat bread, ground fine (I use a coffee grinder or mini food processor)
20 ounces 93% lean ground beef

Heat oil in a saute pan over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook another 3-4 minutes. Remove from heat.

In a large bowl, mix ingredients from egg through bread. Stir in cooked onions and garlic. Add meat to bowl and mix well with hands. Mixture will be much wetter than a typical burger mixture. Shape meat into 6 equal patties. Grill or broil to desired level of doneness. Serve on a light hamburger bun with smokey ketchup and carmelized onions.

Yields 6 servings.

WW info:
flex - 4 points per burger
core - included
(does not include hamburger bun)

Coq au Vin

2008-02-24T20:03:00.006-05:00

I sort of didn't realize when I jumped into this recipe that it wasn't extremely Weight Watchers friendly (especially when served with mashed potatoes, like I did). It could probably be lowered in points by using chicken breasts rather than thighs, but the chicken thighs really add that extra kick of flavor and texture to this dish (that, and I had a package of them in my freezer that were screaming at me to use them every time I opened the freezer).

The original recipe called for a few slices of bacon, and then you cook the chicken in the bacon grease but I don't care for the flavor of bacon (unless its served alongside some eggs or French toast) so that's where I substituted the oil. If you like bacon, then check out the original recipe.

Serve over mashed potatoes to help soak up all the delicious juices.

2 cups red wine
1 cup chopped yellow onion
1 cup chopped carrot
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 (4-ounce) chicken thighs, skinless and boneless
1/2 cup all-purpose flour
1 tablespoon canola oil
1/2 cup pitted dried plums, quartered
2 bay leaves

Chicken sangria, anyone?

Combine first 10 ingredients in a large bowl; cover and marinate in refrigerator at least 4 hours or up to 24 hours.

Remove the chicken from marinade, reserving marinade, and pat chicken dry. Place flour in a shallow dish. Dredge the chicken in flour; set aside.

Add 1/2 tablespoon of canola oil to a Dutch oven and place over medium heat. Add half of chicken to pan; cook 4 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.

Remove onion and carrot from marinade with a slotted spoon, reserving marinade. Add remaining oil to pot and then add onion and carrot to pan; sauté for 5 minutes or until softened. Stir in marinade, scraping pan to loosen browned bits. Add chicken, dried plums, and bay leaves; bring to a simmer. Cover, reduce heat, and simmer 1 hour and for 20 minutes or until chicken is tender. Discard bay leaves.

Yields 6 servings.

WW info:
core - 2 points per serving
flex - 7 points per serving

It's Peanut Butter Jelly (Muffin) Time!

2008-02-24T16:32:00.009-05:00

Growing up, I dreaded the peanut butter and jelly sandwich. My mom always sent us to school with them for lunch, and by lunch time the peanut butter and jelly would have made the bread all soggy and the sandwich would have been smushed by everything else my lunch bag. So I'd end up with a PB&J ball.

So now I'm all grown up and there is nothing more than I love than a peanut butter and jelly sandwich. But there are rules:

The jelly must be strawberry.
The jelly must actually be preserves or jam.
A PB&J sandwich must be accompanied by a glass of ice cold milk.

So as much as I love PB&J, it's not quite Weight Watchers friendly. The peanut butter alone is 4-5 points. Then when you factor in the bread and jam, you're looking at a 10 point sandwich! No thanks! This muffin will satisfy that craving hands down...and at only 3 points each! It is AWESOME.

1 3/4 cups white whole wheat flour
1/4 cup Splenda
1/8 cup Splenda brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups fat-free milk
1/3 cup creamy peanut butter
1/4 cup egg substitute
2 tablespoons light butter, melted
1 teaspoon vanilla extract
1/4 cup strawberry jam

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flour, Splenda, baking powder, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla); add to flour mixture, stirring just until moist.

Line a 12-muffin tin with muffin/cupcake liners. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400°F for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan, and cool on a wire rack.

Yields: 12 servings

Source: Cooking Light

WW info: 3 points per muffin

The Neely's BBQ Spaghetti

2008-02-21T19:40:00.008-05:00

I've never even seen The Neeley's but someone at work made this and brought in the leftovers. It sounds ghetto, but it was amazing! It was like a distant relative of chicken cacciatore, but with a smokey flavor from the Worcestershire sauce and some kick from the chili powder and cayenne. I'll bet the leftovers will even better tomorrow after the pasta sucks up all the flavors.

BBQ Sauce
1 1/4 cups ketchup
2/3 cup water
1/3 cup apple cider vinegar
2 1/2 tablespoons light brown sugar
2 1/2 tablespoons sugar
1/4 tablespoon fresh ground black pepper
1/4 tablespoon onion powder
1/4 tablespoon garlic powder
pinch of chili powder
pinch of cayenne pepper
1/2 tablespoon lemon juice
1/2 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours. You can make this ahead of time and refrigerate.

1/2 tablespoon olive oil
1 1/2 cups bell pepper, chopped (mixed colors or all one color)
1 small yellow onion
2 cups Neely's BBQ sauce (recipe above)
8 ounces chicken, cooked and chopped into bite-size pieces
8 ounces whole wheat spaghetti

In a large skillet, heat olive oil over medium heat. Saute the pepper and onion, until softened for 1 to 2 minutes. Add the premade BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chicken.

Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente and drain. Toss spaghetti with sauce.

Yields 4 servings.

WW info:
flex - 7 point per serving
core - 1 point per serving (for the sugar)

Sweet Potato Chicken Quesadillas

2008-02-20T20:16:00.002-05:00

I like Rachael Ray. I know I'm in the minority in most cooking circles, but I like her ideas. I don't like watching her on TV (her abundance of enthusiasm is sometimes like nails on a chalkboard to me) but I love her magazine! I found this idea in there, but I can't even credit her with the idea since it was a recipe submitted a the reader (Sarah Ellis of Columbus, OH...good job!). I tweaked it slightly (the original recipe called for black beans, but it seemed a waste to open a can for just me since my husband doesn't like them....but you should toss them in if you like them).

1 large chicken breast (about 5-6 ounces)
1 teaspoon Southwestern seasoning (like Emeril's)
non-stick cooking spray
1 sweet potato, peeled and cubed
4 whole-wheat, low carb wraps (like Cedar's)
1 cup fat-free shredded cheddar cheese

Rub seasoning into chicken. Spray a skillet with cooking spray place over medium heat. Cook chicken until brown and cooked through. Remove from heat and set aside to cool. Chop cooled chicken into small pieces.

In a pot of boiling water, cook the sweet potato until soft, about 10 minutes. Drain, return to the pot, and mash. Spread the potato mash over 2 wraps. Top each with half the chicken, half the cheese and a second wrap.

Heat a skillet over a high heat (or a panini press or Foreman grill). Cook each quesadilla until cheese is melted, about 4 minutes. Serve with salsa.

Yields 2 servings.

WW info: (if using the wraps described above) core - 2 points flex - 7 points

FINE! I GET IT! I'M IT!!!!!

2008-02-19T22:27:00.003-05:00

OK! I've been tagged by about 10 people and I was trying to avoid it but now I feel bad. So here are my five fun foodie fashionista facts (say that 5 times fast!). And not to be a Debbie Downer, but I'm ending the line here. I can't think of anyone to tag since everyone has been tagged like 100 times already.

1. I have made a vow to seek out farmers markets in my area come this summer. There is an Amish farm stand down the road from our house which is as close as they get out by us, but I am determined to buy more local and organic produce.

2. I am the BBQer in my house. And I'm OK with that. I love to cook and I love grilling. And I really can't deal with my husband asking every 2 minutes, "Is this done yet?"

3. When we moved into our house 2 years ago, we didn't flatten any of the moving boxes we used. We just piled them up in the basement. We have mountain of boxes thats about 10 feet wide and 5 feet tall. But at least we're ready for the next time we move!

4. I'm secretly loving that Mylie Cyrus song thats on the radio right now. I can't get it out of my head.

5. I'm going to Alaska in May! We just booked our trip this past week. I'm so excited!

Master Baker Challenge: Cinnamon Raisin Bread

2008-02-16T12:27:00.010-05:00

My first blog event outside of my comfort zone! The ingredient du jour was cinnamon and I have been staring at a canister of raisins in my pantry for weeks trying to figure out what to do with them other than oatmeal raisin cookies or just eating a handful of them.

This is only my 3rd experience with yeast but my 1st successful one. It smelled amazing while it was baking and it tastes even better! My husband usually gets angry when he sees me baking something that doesn't involve chocolate, but I saw the twinkle in his eye when it bit into the first slice, warm out of the oven.

P.S. I was hoping for a swirl in the middle but I'll work on that for next time. I think the dough just swallowed up my sprinkle of cinnamon. Oh well. It still tastes amazing.

Thanks to Nikki at CrazyDelicious for organizing this blogging challenge. I can't wait for the next one!

1 cup raisins
1 cup plus 2 tablespoons fat-free milk
2 1/2 tablespoons unsalted butter
3 cups bread flour, divided
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon, divided
3/4 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
2 large eggs, lightly beaten
non-stick cooking spray

Place raisins in a small saucepan, and cover with water; bring to a boil. Remove from heat; cover and let stand 15 minutes. Drain well.

Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Add butter to pan; stir until butter melts.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 3/4 cups flour, brown sugar, 3/4 tablespoons cinnamon, salt, and yeast in a large bowl, stirring with a whisk. Add warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). (I did all of the mixing in my stand mixer with a dough hook at low speed, scraping the sides of the bowl down every 2 minutes.)

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Evenly sprinkle remaining cinnamon over the surface of the dough. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Yields 16 slices.

Original recipe from Cooking Light
WW info: 3 points per slice

Ravioli Madness '08

2008-02-10T18:16:00.001-05:00

A few friends and I got together yesterday afternoon fir some good old fashioned ravoli-making fun. We each brought a filling (some brought 2 or 3) and then we made the dough and each brought home 3-4 bags of ravioli.

It's a good thing I don't own a Kitchen Aid, because I don't know how I wouldn't be making fresh pasta 24/7 ( I know I can make it without a Kitchen Aid, but let's face it...it makes about 1000 times easier!)

Some of the combinations we made were:

roasted eggplant, roasted garlic, ricotta, and parmesan
smoked salmon, cilantro, scallions, and ricotta
feta, artichoke, and spinach
spinach and about 5 cheeses
pumpkin, mozzarella, nutmeg
sweet potato, cinnamon, nutmeg, parmesan
ricotta, kalamata olives, onions, asiago cheese
artichoke, cilantro, and red onion (i cant remember what kind of cheese was in these)
portabello mushroom and gorgonzola with balsamic vinegar

Smoked Salmon, Cilantro and Scallions

Kalamata Olives and Scallions

Portobello Mushrooms and Gorgonzola Cheese with Balsamic Vinegar

Chicken with Sage and Carmelized Onions

2008-02-05T21:36:00.000-05:00

Well, this was tast-ee. I didn't have tumeric or shallots on hand, but it still came out great. I'm going to have to tweak the ingredients a little more when I make it next because Mr. Finicky (aka my husband) doesn't like cumin. Personally, I wasn't crazy about the flavor myself. I think that a little rosemary would make this dish amazing. Predictable, but amazing. I didn't have shallots, but I added a handful of mushrooms instead. Not quite a similar ingredient, but it added another level of flavor.

Link to original recipe

Peanut Butter Chocolate Chip Cookies (Mr. Goodbar Cookies)

2008-02-03T18:44:00.002-05:00

I yelled at my cookies. It's mean but they deserved it. This is about the umpteenth time that I have baked cookies AND THEY DIDN'T SPREAD! Is it because I used parchment paper? It was my first time ever using it, and I'm confused because I thought it served the same purpose as a Silpat, right? Which you can use with any cookie recipe, right? Is it my cookie sheets? Argh.

But they did come out miiiighty tasty. I think the old "smush with the bottom of a glass" technique will be employed the next time I make this recipe. Which I will.

Adapted from Weight Watchers New Complete Cookbook
1/2 cup plus 1 tablespoon all-purpose flour
1/2 cup white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons unsalted butter, softened
1/3 cup chunky peanut butter
1/4 cup plus 2 tablespoons dark brown sugar, packed
1 large egg
3/4 teaspoon vanilla extract
1/3 cup semisweet chocolate chips

Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper.

In a medium bowl, combine flour, baking soda, and salt. In another bowl, cream the butter and peanut butter together with an electric mixer on a high speed. Add in the egg and vanilla; beat until fluffy. With the mixer on a low speed, gradually beat in the flour mixture until well blended. Stir in chocolate chips.

Drop dough by tablespoons onto the baking sheets, forming 24 cookies total. Using the bottom of a drinking glass, press down on each dough ball. Then using a fork, create criss-cross marks across the top of each cookie. Bake for 12–15 minutes. Transfer to a cooling rack and cool completely.

Yields 24 cookies.

WW info: 2 points per cookie.

White Bean Garlic Dip

2008-02-03T17:20:00.000-05:00

Move over hummus. White Bean Garlic Dip is moving in. I found this recipe in my Weight Watchers New Complete Cookbook. It is AWESOME! I'm slightly obssessed with cannellini beans ever since I discovered them for my Tuscan Bean Soup, but my problem is that I don't like chewing on beans. The texture is not my bag, but I like them all mushed up. Black beans? Yuck. Refried beans? Yes, please. Chick peas? Blech. Hummus or falafel? Yum.

6 large garlic cloves
1 (15 ounce) can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, minced

Preheat oven (or toaster oven) to 400 degrees. Place 4 garlic cloves in the center of a small square of foil and tent foil over cloves to create a pouch. Roast cloves for about 30 minutes. Unwrap foil and allow cloves to cool.

Squeeze the garlic from the skins into the bowl of a food processor. Add remaining 2 cloves of garlic, beans, lemon juice, salt and olive oil; puree. Stir in half the chopped red pepper and transfer to serving bowl. Garnish with remaining red pepper and parsley to serve.

Yields 1 1/2 cups.

WW info:
core - included
flex - 2 points per 1/4 cup serving.

Garlic Pork with Vegetables and Noodles

2008-02-01T21:05:00.000-05:00

Its a cold, rainy night here in Massachusetts and all I wanted was something healthy. Since the options were order in greasy take-out pizza or Chinese, or get in the car and drive through a monsoon to the supermarket for more food, I decided I would actually make use of what I had in the ol' pantry.

Not too shabby for a girl who claims to hate food of the Asian genre

And P.S. ... this dish isn't as garlicky as the title implies. I mean, there is quite a bit of garlic in it, but it's not so bad. Actually, the title was lacking in adjectives before I added it on.

Stir Fry Sauce
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teapsoon dark sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon crushed garlic
1/2 teapsoon cornstarch

Pork Marinade
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
1/2 teaspoon crushed garlic

12 ounces pork tenderloin, trimmed of all visible fat and cut into small strips
8 ounces whole-wheat spaghetti (or other thin noodles)
1/2 cup mushrooms, sliced
3 garlic cloves, minced
3 cups broccoli florets
1 cup sugar snap peas or snow peas
1/2 cup red bell pepper, chopped
1 cup haricot verts
1/4 scallions, finely sliced
1/2 teaspoon fresh ginger, grated

Mix stir fry ingredients together in a small bowl; set aside. In a larger bowl, mix 1 teaspoon sesame oil, 1 tablespoon soy sauce, and 1/2 teaspoon crushed garlic. Add in pork and toss until well coated by the marinade; marinate for 15 minutes.

Bring a pot of water to a boil and cook pasta as directed on package.

Spray a wok with non-stick cooking spray and heat over medium-high heat. Add marinated pork and cook until cooked on the outside. Transfer the pork to a plate and tent with foil. Add mushrooms and minced garlic and cok for 3-4 minutes. Add broccoli, peas, pepper, and green beans. Pour stir fry sauce over vegetables and cover wok tightly. Cook for 5 minutes. Add semi-cooked pork to mixture, fresh ginger, and scallions. Toss well and cover tightly, cooking until pork is cooked through. Add cooked pasta and toss.

Yields 4 servings.

WW info:
core - 1 point (all included if canola oil is subbed for sesame oil)
flex - 7 points

Better Than Big Barry's Homemade Chicken Noodle Soup

2008-01-30T21:50:00.000-05:00

My husband is a soup person. Loves his soup. And I've been on a big homemade soup kick lately, but he hasn't really taken to any of them since they are all a little too healthy for his style. Quinoa Corn Chowder? Nope. Tuscan Bean Soup? Definitely not. Chicken Noodle Soup? Oh yeah. When he finally wandered into the kitchen to see what I was up to and saw the soup in the pot, he eyes nearly bugged out of his head, into the pot of soup.

So, the story begins with Matzoh Ball Soup. My favorite soup in the whole wide world. It was the 1,000th time I was making matz0h balls (first time blogging though) and I still wasn't quote ready to tackle the homemade soup element of it though.

Our story continues with Chicken and Wild Rice Soup. By now I'm starting to feel my way into homemade soup, but I'm still not quite there so I mix in some chicken broth and use sparing amounts of raw chicken and water. Something about the raw chicken in the soup wasn't rubbing me right.

But yesterday I was planning ahead to Friday, when I will home sick half the day after having a (hopefully painless) procedure. Hmm...what could I have on hand that will make me feel better? Duh...soup. So I leave work and I call Grandma from the car, who is always on-hand for cooking consultation as she doesn't really leave her house much anymore. Grandma gives me the shopping list, of which I already had most of at home except the cheesecloth (to strain out the fat at the end), dill, turnip, and an ingredient described like this: "That other root vegetable that goes in soup...the one with the green fringe on top. Just throw the whole thing in...fringe and all. You'll know what I'm talking about when you see it at the market. If you can't find it, ask an employee or an old lady. They should know what goes in soup." Ummm....the employees in my market don't speak English really and I'd bet the old ladies don't either. And if they did, I highly doubt they would know what goes into old fashioned chicken soup. Needless to say, I came out root-less (and its not a parsnip or a turnip, according to Grandma). I also had some concerns when I asked where to find cheesecloth, I was told to ask at the deli counter or look in the dairy aisle. My reply: "Um, it's not cheese you know." Butcher counter guy's reply: "It's not?" Oddly enough, I found it hanging on a hook over the hot dogs...across from the cheese. What are the odds?

OK, so we're home...we're cooking....and you are wondering why the hell this soup is called Better than Big Barry's Chicken Noodle Soup. So my husband begs for a bowl the second it is ready to eat. I try to tell him that it should be eaten tomorrow after it sits, but he will have none of that. So I made him a small bowl. One bite and his eyes lit up like he had just gone to heaven. He exclaimed, "This is even better than the soup at Big Barry's!!!!" So now, us both being Jewish New Yorkers, I'm assuming that Big Barry's is a Jewish deli somewhere out on Long Island near where he grew up. OH. NO. Big Barry's was a COWBOY WESTERN THEMED restaurant from his childhood. He proceeded to go into great detail about this place for about 20 minutes. I have known him for 12 years and I have never seen him speak about anything with such enthusiasm. The jail cell where he had a birthday party, the cowboy-costumed waiters, the food served in cast iron skillets, the "gunman" in the watchtower on top of the restaurant with his shotgun aimed at the parking lot, and last but not least...the chicken noodle soup served in big tin mugs. Before yesterday, it was apparently the best soup in the world.

And now I can say with great pride and enormous pleasure that my soup tops that. Yee haw!

1 (3 pound) roasting chicken
2 large carrots, chopped
2 large celery stalks with leaves, chopped
1 large onion, chopped
1 parsnip, sliced in half vertically
1 turnip, sliced in half
3 garlic cloves, peeled
several springs of parsley and dill
10-12 cups cold water
salt and pepper to taste
4 ounces pasta (optional)
cheesecloth

Place chicken, vegetables, and herbs (reserving a few springs of dill) in a large stockpot. Add enough cold water to cover all the contents of the pot. Bring to a boil and turn down to simmer; cover pot, but vent to allow steam to escape. Simmer for about 90 minutes.

After 90 minutes, remove chicken from the soup. Remove as much meat as possible and discard skin and bones. Remove turnip and parsnip and discard. Find garlic cloves (they should be floating near the top) and smash them against the side of the pot and mix the smashed garlic into the soup. Add chicken meat back to soup; season with salt and pepper and add leaves of reserved dill springs. Add pasta and bring back to a boil; boil until pasta is cooked through.

Remove pot from heat and cover top surface of soup with cheesecloth. Push cloth down into soup until it sits just below the surface. Allow to cool completely, preferably overnight. Slowly lift cheesecloth up, separating the fat from the top surface of the soup. Reheat to serve.

Yields 10 servings.

WW info:
core - all included (without pasta); 1 point with pasta
flex - 3 points per serving (including pasta)

A Makeover for this Fashionista

2008-01-27T22:00:00.000-05:00

You might notice a few changes going on with the Foodie Fashionista in the coming weeks. I felt like I needed a makeover. New logo, new fonts, new colors...maybe soon a change of address! But nothing yet. Stay tuned and thanks for reading the ramblings of the Foodie Fashionista.

'Tater Skins

2008-01-27T18:53:00.000-05:00

I am really looking forward to the Super Bowl this year for many reasons.

The New York Giants are in it! Go Giants! I hope they cream the Pats. I'm a New Yorker living in Massachusetts and I absolutely depise the New England Patriots.
We have a brand new 46" Sony LCD and we will be watching the game in HD.
Most of the yummy traditional football snacks I'm preparing are Weight Watchers Core-friendly!!!!! Which brings me to the point of this post....

So I don't remember the conversation my husband and I were having the other night, but in the middle of it, it all of a sudden occurred to me that I could make CORE potato skins and have no guilt about indulging in them!

8 baby white potatoes (about 1 1/2 pounds)
3 Tbsp fresh chives
1 cup fat-free sour cream
4 strips lean Canadian bacon, fat trimmed
1 1/2 cups fat-free shredded cheddar cheese

Preheat oven to 350 degrees. Place potatoes on a baking sheet and bake until soft in the middle, about 25 minutes. (You can also speed up this process by microwaving them at this step for 5 minutes). Stir 1 tablespoon of chives into sour cream and mix well; set aside.

Meanwhile, spray a skillet with non-stick cooking spray and place trimmed bacon in skillet. Cook until brown on both sides and crispy, about 4 minutes each side. Transfer cooked bacon to a paper towel to absorb any residual grease. When cooled, chop into fine pieces. Set aside.

Slice potatoes in half and spray the skin sides of them with non-stick cooking spray and season generously with salt and pepper. Place potato halves back on baking sheet, skin side up, and cook for 10 minutes,

After 10 minutes, flip potato halves over and scoop out about 1/4 of each potato and discard. Distribute half the cheese over the tops of the potatoes. Layer the bacon evenly over this layer, followed by the remaining cheese. Sprinkle 2 tablespoons of chives over tops and lightly spray finished skins with cooking spray. Return to oven and bake until cheese has melted.

Serve with sour cream.

Yields 8 servings (2 halves each).

WW info:
core - included
flex - 1 point each

BFCCCC

2008-01-27T18:16:00.000-05:00

I finally made a successful cookie. The Big Fat Chewy Chocolate Chip Cookie. But do I see all the hype over these allegedly heavenly cookies? Unfortunately, not really. Don't get me wrong...they were a delicious treat after all the diet treats I've been stomaching lately, but I don't think they tasted any different or looked any different than cookies from the Nestle Tollhouse recipe, which I made many times in years gone by before I went healthy. They were better than these healthy chocolate chip cookies, but I don't know that they are worth the time. Although, licking the bowl was the highlight of my day. And I definitely ate more than my fair share.

WW info:
2 points per cookie*
*The recipe as is on allrecipes.com is supposed to yield 18 HUGE cookies. You can easily get 36 good-sized cookies (that are still very large....one will be a very nice snack).

Quinoa Corn Chowder

2008-01-26T15:28:00.000-05:00

Is there anything more tummy-warming than chowder on a cold winter day? I'm not a huge fan of corn chowder, but I am a big fan of quinoa and I'm always looking for new ways to use it. I don't have a huge stockpile of recipes incorporating it since it is often used in place of rice or couscous and I don't use either of those ingredients much (brown rice makes an appearance on our table when a stir fry makes its way to our table, but that's pretty much the extent of our rice consumption.)

I recommend using a Yukon Gold potato with this recipe, as it is very soft and part of it will disintegrate into the soup, adding to its thickness. You can slo sub the dried herbs for fresh, just be sure to double their amounts, as dried herbs are much more potent than fresh.

1 Tbsp olive oil
1 small Onion, finely chopped
1 large garlic clove; crushed and minced
1 lg Potato; peeled and cubed
1 1/2 cups corn kernels
3/8 cups uncooked quinoa
2 cups fat-free, low sodium chicken broth (or vegetable broth)
2 bay leaves
1 cup skim milk
1/4 cup diced red pepper
1 tsp fresh dill
1 tsp dried thyme
Salt and pepper; to taste

Heat the olive oil over medium-high heat. Saute the onion, garlic, and red pepper until soft. Add the corn and potato, cook for another 5 minutes. Add stock, bay leaf and quinoa; stir well. Simmer for 30 minutes. Add milk, dill and thyme. Simmer for another 10 minutes. Remove bay leaves; add salt and pepper to taste. Garnish with dill to serve.

Yields 4 servings

WW info:
core - included
flex - 3 points

Asian Slaw Salad

2008-01-24T20:27:00.000-05:00

I have finally broken free from the "been there, done that" salad topped with grilled chicken. I found the inspiration for this salad in Cooking Light (which originally used chicken...surprise!). My leftover pork from a few days ago seemed perfect since pork and Asian flavors are an undeniable match. The original recipe called for slivered almonds on top, but I didn't include those, but I guess you can. I also added some grated ginger to the dressing, because what's an Asian flavored salad without ginger? Seriously.

Salad
4 cups coleslaw mix OR 3 cups shredded green cabbage and 1 cup shredded red cabbage
1/4 cup shredded carrot
1/2 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup sugar snap peas, chopped
1/4 cup red onion, finely sliced (or 1/2 cup scallions, chopped)
1/4 cup water chestnuts, chopped
6 ounces cooked lean pork loin, shredded

Dressing
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp grated ginger
1/8 tsp salt
1/8 tsp sugar

Toss all salad ingredients in a large bowl. In a small bowl, whisk together all the dressing ingredients. Pour dressing over salad and toss well. Refrigerate one hour (or overnight) before serving.

Yields 2 large entree size salads.

WW info:
core - included
flex - 3 points

Herbed Pork Loin with Apples and Garlic

2008-01-19T23:05:00.000-05:00

How is it that I've never cooked a pork roast before? It was so easy and so much more juicy and flavorful than regular old pork chops. I couldn't decide on which recipe to use so I combined a number of recipes to create my own. The apple mash really adds a nice touch instead of the usual jarred applesauce.

7 garlic cloves
2 sprigs of fresh rosemary
10 large sage leaves
1/4 cup flat leaf parsley
1 (3 pound) boneless pork loin roast, trimmed of all visible fat
coarse salt
fresh ground black pepper
2 large Granny Smith apples, cored and diced
1/2 cup apple jelly
1 Tbsp cider vinegar

Preheat the oven to 425 degrees. Spray a baking dish with non-stick cooking spray.

Place 3 garlic cloves, rosemary, sage, and parsley in a food processor and pulse until a paste forms. You have to scrape down the sides one or two times to enusre that everything is ground up evenly. Season pork with salt and pepper and rub herb paste over top and sides of the roast. Dice remaining 4 garlic cloves and spread on the bottom of the baking dish with the diced apple. Place roast on top of apple and garlic mixture. Insert a meat thermometer into the center of the roast and cook for 20 minutes.

Place the apple jelly and cider vinegar in a small saucepan. Heat over low heat until the jelly liquifies. After the first 20 minutes of cooking the roast, brush the apple jelly over the surface of the roast. Cook for another 10 minutes and brush with the jelly again. Continue this process ever 10 minutes until the thermometer reads an internal temperature of 150 degrees.

Remove from the oven and tent with foil; let stand for at least 10 minutes prior to slicing and serving. Place the roast on a serving tray, leaving the apple and garlic in the baking dish. Lightly mash the apples and garlic with a potato masher or fork; transfer to a small serving bowl to serve as a garnish for the pork.

Yields 8 servings.

WW info:
flex - 6 points
core - 1 point (for the apple jelly)

Roasted Potatoes with Yellow and Red Piperade

2008-01-19T22:08:00.000-05:00

Piperade: A traditional Basque dish that is comprised of peppers, onions, and tomatoes in olive oil. (Thank you, Wiki!)

These potatoes involved a little more work and effort for roasted potatoes but the final dish is wonderful. All the flavors come together perfectly. I found the recipe in the Thanksgiving issue of Bon Appetit where it was shown as a potential Thanksgiving side dish. I personally don't know if these flavors would work alongside traditional Turkey Day fare, but I will definitely make it again. I did alter the recipe slightly and I think it came out wonderful.

non-stick cooking spray
1 large red bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 large yellow bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 small red onion, sliced thin
2 Tbsp olive oil
coarse kosher salt
freshly ground black pepper
1 pound Yukon Gold potatoes (about 4 large potatoes), sliced into thick
1/4 tsp garlic powder
1/4 cup Italian flat leaf parsley, chopped
1/4 shallots, finely chopped
2 Tbsp fresh basil, finely chopped

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a bowl, toss the bell pepper strips and red onion strips with the olive oil. Add to baking dish and season with salt and pepper. Toss to coat salt and pepper evenly. Roast for 10 minutes. Add potatoes over the peppers and onion and spray generously with non-stick cooking spray. Season with salt, pepper, and garlic powder and toss with peppers and onion. Return dish to oven and continue to roast until the potatoes are golden brown, about 40 minutes.

Toss parsley and shallots into potatoes and roast an additional 5 minutes. Garnish with chopped basil immediately prior to serving.

Yields 4 servings.

Original recipe

WW info:
core - included
flex - 3 points

Frittata with Mushrooms and Spinach

2008-01-19T12:00:00.000-05:00

I just realized that this is my first "breakfast" post. I guess I'm not a fancy breakfast person. Give me some basic scrambled eggs or a bowl of cereal most days. Unless I'm hosting some weekend guests, in which case, I break out all the fancies (I even made fruit salad).

2 medium Yukon Gold potatoes (about 8 ounces), sliced very thin
non-stick cooking spray
1 small onion, diced
6 ounces cremini mushrooms, sliced
3 cups chopped spinach leaves
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 cup fat-free egg substitute
3 eggs, beaten
1/2 cup fat-free shredded cheddar cheese
1/4 cup crumbled goat cheese (optional)

Preheat the oven to 350 degrees. Place potato slices in a steamer and steam for about 5-6 minutes. Spray a 10" pie plate with non stick cooking spray. Lay steamed potato slices in the bottom of the pie plate, overlapping them and covering the whole surface. Season with salt and pepper.

Spray a large skillet with non-stick cooking spray and cook onion and mushrooms until soft. Add spinach to pan and allow to wilt, about 3 minutes. Add in garlic powder, thyme and pepper; mix well. Remove from heat.

In a large bowl, mix the egg substitute and eggs. Pour half the mixture over the potatoes. Add the spinach mixture and half the shredded cheddar cheese. Pour the remaining half of the egg mixture over that, and then the remaining cheddar cheese. (Optional step: Sprinkle the crumbled cheese over the top).

Place in the oven and bake for about 30 minutes, or until the egg is set. Broil for 2 minutes to crisp up the top surface.

Yields 6 servings.

WW info:
core - all included (without goat cheese); .5 points (with goat cheese)
flex - 3 points

And my husband's idea of breakfast (he's not the fancy frittata type)

Snickerdoodle....Munchkins?

2008-01-14T20:21:00.000-05:00

Another cookie attempt failed...or did it? I'm really trying here. I love snickerdoodles. Love them almost as much as warm chocolate chip cookies. So I finally decided to try to make them. I found a recipe that seemed simple and painless. I made one substitution (Splenda for sugar) and I wound up with treats just like Dunkin Donuts munchkins, not cookies.

Damn it....all I want is to make a successful cookie. Not that these were bad, but where did I go wrong? Was it the sugar substitution? The only other thing that may have caused my non-spreading was that I chilled the cookie sheets and dough separately before rolling out the dough, rather than doing it after as the recipe said. I didn't do that on purpose. I just misread the directions. If anyone has an insight, please share.

This is the recipe I used from Recipezaar.com, making the single substitution of Splenda for sugar. I halved it and got 16 cookies, but I think they were too big. I could have easily gotten 20-24.

WW info:
2 points per cookie.

Chicken Salad

2008-01-14T14:53:00.000-05:00

Aahhh...leftovers. I used the leftover chicken from our Balsamic Glazed Wings from last night, but you can use any leftover chicken. Soup chicken, roasted, barbequed.... the sweetness of the balsamic glaze lends a sweet flavor to my salad. A traditional roasted chicken would lend a more savory flavor. BBQed chicken will give you a more tangy salad. Soup chicken will give you a blander chicken, but more of a blank palatte to work with when flavoring your salad.

The measurements below are for one portion, but the amounts should be adjusted based on the texture and taste you desire. How you use them is up to you.

2 oz cooked chicken
1/8 cup red onion, chopped
1/8 cup celery, finely chopped
splash of cider vinegar
2 tsp mayonnaise (i use light)
1/8 cup dried cranberries

WW info: 3 points per serving (can be all free for core if you use FF mayo)

Balsamic Glazed Chicken Wings

2008-01-14T13:24:00.000-05:00

Finger lickin' good.

I found the inspiration for the recipe in Meghan's blog, Parsley, Sage, Rosemary and Thyme. I modified it slightly but it was perfect because I too am addicted to balsamic vinegar. Instead of using on the grill (its about 20 degrees outside!), I baked the wings.

1/2 cup balsamic vinegar
1/4 cup plus 2 tablespoons ketchup
2 tsp Worcestershire sauce
1 tablespoon brown sugar
1 tsp crushed garlic
1 1/2 pounds chicken wingettes and drumettes
1 tablespoon Italian seasoning

Preheat oven to 350 degrees.

Mix the first 5 ingredients in a small sauce pan. Bring to a soft boil and simmer for about 10 minutes, until thick and coat the back of a spoon.

Lay wings on a cooling rack positioned over a baking sheet (mimicking a grill inside the oven). Season wings with Italian seasoning. Place wings in oven and bake for about 15 minutes. Remove from oven and glaze both sides of the wings and return to the oven. Glaze wings about every 10 minutes until they are cooked through (mine took about 45 minutes and I bumped the oven up to 375 for the last 10 minutes).

Yields 4 servings of wings.

WW info:
flex: 4 points
core: included

East Hampton Clam Chowder

2008-01-13T10:43:00.000-05:00

Ina Garten, I have no words. The Barefoot Contessa is one of those chefs that I watch on the Food Network that I watch knowing I'll never make any of her recipes. There was one episode where she used 9 sticks of butter in one meal! My arteries clogged up just watching. Last weekend, my husband and I were happily spending the whole weekend on the couch, vegging out in front of the TV. When Ina made this soup, my husband said, "Thats it? I thought chowder would be so complicated." I offered to try it this weekend (with slight modifications to accommodate my dietary preferences).

One word: wow! I cut down slightly on the amount of butter and flour and I used 2% milk instead of whole milk (which actually surprised me that she used. No cream for the Contessa?). I also used Yukon Gold potatoes instead of boiling potatoes. I thought this was a mistake at first because a lot of them broke down, but then realized that it was actually a blessing in disguise. The broken down potatoes help thicken the chowder, making up for the lighter milk and decreased amounts of butter and flour. I also used clam strips, rather than Ina's suggested whole-belly clams. The girl at the fish market recommended strips over the whole bellies. She said the whole clams would discolor the chowder and make it brown. The strips were a perfect choice. They also chopped them up for me. One less thing for me to do! I heart my fish market.

Original recipe

10 tablespoons light butter, divided
1 1/2 cups chopped yellow onions (2 onions)
1 1/2 cups medium-diced celery (4-5 medium stalks)
1 1/2 cups medium-diced carrots (2 large carrots)
4 cups peeled medium-diced Yukon Gold potatoes (4 large potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups clam juice
1/4 cup all-purpose flour
2 cups low-fat 2% milk
3 cups fresh, chopped clam strips (approx. 1 1/2 pounds)

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.

In a small pot, melt the remaining 6 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth from the pot and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.

Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

Yields 10-12 servings (1 serving = 1 heaping 1/2 cup)

WW info: 4 points per serving.

Fudgy Brownies!

2008-01-13T09:46:00.001-05:00

I found this recipe on Recipezaar.com accidentally. I wasn't even looking for snacks but it magically appeared on the screen. I figured I'd give them a try. For low-fat, I think they came out pretty damn good! I'll definitely make them again. Who can argue with a 2 point regular-size brownie? Since Duncan Hines or Betty Crocker are a no-no on Weight Watchers, a girl got to find some way to get a brownie into her diet, right? Because a life lived without brownie is no life at all.

2 tablespoons margarine
1/2 cup unsweetened cocoa powder
1 cup Splenda
1 egg
3/4 cup unsweetened applesauce
2 teaspoons vanilla
1/2 cup white whole-wheat flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mini chocolate chips

Preheat oven to 350 degrees. Spray an 8-inch square baking dish with nonstick cooking spray. Dust with cocoa, shaking out excess.

In a microwave safe bowl, melt margarine. Stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth. Gently stir in flour, baking soda and salt until well combined. Pour into prepared pan and spread evenly. Bake 25 minutes or until set.

Cool completely and cut in 9 squares. Store in the refrigerator.

Yields 9 servings.

WW info: 2 points per brownie

Sicilian Pasta

2008-01-10T20:36:00.000-05:00

Last spring, my husband and I took a cruise around the Mediterranean. Our stop on the isle of Sicily left us in the town of Taormina. A gorgeous coastal town, high up on a cliff overlooking the Ionian Sea. Well, I'm sure its gorgeous when it's not raining, which it was when we were there. As it was our first day in Italy, we were determined to find a delicious authentic Italian lunch. We decided to get lost in the back alleys of the town and avoid the restaurants right on the main drag. When it started to pour, we decided to duck into a little restaurant whose name escapes me right now.

Prior to our trip, I had read that eggplant is a major staple in the Sicilian diet. After reviewing the menu, I settled on the Pasta alla Siciliana—pasta tossed with eggplant, garlic, tomatoes, and a little cheese. It also had lots of garlic, crushed red pepper, and fresh basil. It was one of the best meals I ever had.

Having made eggplant for one last night (according to my husband, he is "over" eggplant), I had plenty left over so I decided to recreate this memory.

1 large eggplant
coarse salt
8 oz whole-wheat penne or rigatoni
1 Tbsp olive oil, divided
1/4 tsp crushed red pepper
non-stick cooking spray (olive oil flavor if available)
4 garlic cloves, sliced paper thin
2 cups marinara sauce
1/2 cup fat-free shredded mozzarella cheese
1/2 cup fresh basil, roughly chopped and loosely packed

Peel the eggplant and slice into 1/2" thick rounds. Salt both sides generously and allow to sit for about 30 minutes. After 30 minutes, blot the moisture from the eggplant and cut the eggplant into cubes.

Bring a pot of water to a boil and cook the pasta to desired tenderness. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat half of the olive oil over medium-high heat. Add the red pepper and cook for one minute. Add the eggplant and spray generously with non-stick cooking spray. Saute until the eggplant is soft, cooked through and brown on the outside. Add the remaining the olive oil and the garlic. Toss and cook for 2-3 minutes.

Stir in the marinara sauce and drained pasta. Add reserved pasta water if necessary to help the sauce coat the pasta. Stir in cheese until melted. Toss in fresh basil right before serving.

Yields 4 servings.

WW info:
core - included
flex - 5 points

Fried Mozzarella Caprese

2008-01-10T20:18:00.000-05:00

This is my husband's favorite. I've been feeling bad that I haven't cooked any of his favorites since I've been so focused on healthy cooking. I haven't fried a thing in about 8 months. Tonight I gave in because he's been having a bad week. And since I've been so good, I indulged myself in one piece of cheese. Damn, that was good.

1 egg, beaten (or 1/4 cup egg substitute)
1/4 cup Italian seasoned breadcrumbs
2 Tbsp all-purpose flour
8 oz whole milk, low moisture mozzarella ball
extra light olive oil
1 cup marinara sauce
fresh basil to garnish

Add egg to a wide, flat bowl and mix the breadcrumbs and flour in a second wide bowl. Slice the mozzarella ball into 8 equal slices, about 1/4" thick. Dip each slice into the egg and then dredge through the breadcrumbs and coat evenly.

Pour olive oil (1/4" deep) into a skillet. Heat over medium heat. Add slices to oil and cook for 30-60 seconds per side, until golden brown.

Serve with marinara sauce and fresh basil.

Yields 4 servings (2 slices and 1/4 cup sauce per serving).

Eggplant Towers with Herbed Ricotta

2008-01-09T19:39:00.002-05:00

This dish is like a mini version of my Eggplant Lasagna and can be modified all the way down to one serving (which is actually how I made it for dinner tonight and just refigured the amounts for the recipe below). Serve either 2 towers as an entree or one tower with a side of pasta.

1 large eggplant (at least about 4" in diameter and 9" long)*
coarse salt
non-stick olive oil cooking spray
1 cup fat-free ricotta cheese
1/4 tsp Italian seasoning
1/8 tsp garlic powder
1 cup fat-free shredded mozzarella cheese
2 cups marinara sauce, divided
*The size of the eggplant will determine the number of servings

Peel eggplant and slice into rounds 1/4" thick, making . Sprinkle both sides of the eggplant rounds with salt and lay flat for about 30 minutes, allowing the moisture to rise to the surface of the eggplant.

Preheat oven to 400 degrees. Blot moisture from both sides of the eggplant with a paper towel. Spray a non-stick baking sheet with cooking spray and light spray both sides of the eggplant rounds. Bake for 15 minutes, flip eggplant, and bake another 15 minutes. Meanwhile, mix ricotta cheese, Italian seasoning, and garlic powder in a small bowl.

Remove baking sheet from oven. Place about 1 tablespoon of the ricotta mixture in the center of one eggplant round. Stack a second round on top of that. Spread another tablespoon of ricotta on top of that, finishing with a third eggplant round on top. Repeat process until there are 8 towers total.

Spread about 1 tablespoon on marinara sauce over the top of each tower. Return baking sheet to the oven and bake for about 10 minutes. Sprinkle about 1/8 cup of shredded mozzarella over the top of each tower and bake another 5 minutes or until cheese is melted.

To serve, divided remaining marinara sauce between 4 plates and plate 2 towers per plate on top of sauce. Garnish with a sprinkle of dried or fresh minced basil.

Yields 4 servings (2 towers per serving).

WW info:
flex - 4 points per serving (2 points per tower)
core - included

Beef Goulash

2008-01-07T16:37:00.000-05:00

Nothing better than a hot beef stew on a cold winter's day. Too bad that winter took a break today and the thermometer reached 50 degrees. Oh well. Its still delicious. There's nothing more warm and homey than coming home to a warm bowl of stew.

So, as for the goulash aspect of it. If there are any true Hungarians out there, then the first thing you will tell me is that the recipe below is not real goulash. It contains two ingredients considered most forbidden among goulash ingredients: flour and tomatoes. Of course, I did not discover this until AFTER it was simmering away. The good news is that somewhere I read that if you must add tomatoes, then you needn't be able to taste them. Thankfully, all they did was body to my goulash, not flavor. I also unintentionally omitted red peppers. But in my defense, I actually am part Hungarian and my mom never mentioned anything about red peppers when making goulash. I'm not blaming though.

My goulash (or stew, for the party poopers) came out great. My husband didn't care for it, mainly because of the caraway seed flavor. I'd be willing to leave it out next time, just to see if he'll eat more. Because now I'm stuck with 6 more servings of goulash to eat myself since he doesn't want anymore.

2 Tbsp flour
3 Tbsp sweet Hungarian paprika
1/2 tsp fresh ground pepper
1 1/2 pounds trimmed beef sirloin, cut into 1" chunks
1 Tbsp shmlatz (chicken fat)
2 1/2 cups onions, chopped (about 3 onions)
3 garlic cloves, finely chopped
1 Tbsp red wine vinegar
2 bay leaves
1 (15 oz) can diced tomatoes, drained
1/2 tsp caraway seed, crushed
1/4 tsp salt
1 (14 oz) can reduced sodium, fat-free beef broth
1/2 cup water
1 cup carrots, sliced
1 pound Yukon Gold potatoes, cubed
1 Tbsp fresh squeezed lemon juice
1/2 pound egg noodles
1 Tbsp unsalted butter

Mix flour, pepper, and 1/2 tablespoon paprika in a bowl. Dredge meat in flour mixture.

Melt chicken fat in a large Dutch oven or stockpot over medium-high heat. Add meat and brown, about 8 minutes. Remove meat and add onions and garlic. Cook onion and garlic until soft and brown, about 10 minutes. Add remaining paprika and vinegar; cook for 2 minutes and return beef to pot. Add bay leaves, tomatoes, caraway seed, and salt; cook for another 2-3 minutes. Add broth and water; bring to a boil. Cover, turn heat down to low, and simmer for about an hour and a half.

After an hour and a half, add carrots and potatoes. Cook for another hour and fifteen minutes, or until potatoes and carrots are tender. Stir in lemon juice and salt and pepper to taste.

Remove from heat and cool. Refrigerate overnight.

Serve over cooked egg noodles tossed with butter. Garnish with a light sprinkle of paprika to serve.

Yields 8 servings (2/3 cup of goulash over 3 oz cooked egg noodles)

WW info:
core - 3 points (for egg noodles, shmaltz, and butter)
flex - 8 points

Stuffed Chicken Breasts with Spinach and Red Peppers

2008-01-06T19:25:00.000-05:00

Kinda looks like a stuffed shell here...

No shells here.... all chicken.

I'm back, baby! It's been 2 weeks since I last set foot in the kitchen. With the New Year in tow now, I'm planning on switching back to the Core plan this week so I'm on the prowl for new recipes. Not only is this Core, but my husband gave it two thumbs up. It was really easy to make too, so I highly recommend it as an easy weeknight dinner. Serve with pasta (whole-wheat for those following Core).

4 (6 ounce) chicken breasts
3/4 cup fat-free ricotta cheese
1 cup fat-free shredded mozzarella cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 cup frozen chopped spinach
1/4 red pepper, diced
3/4 cup marinara sauce

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and pound each with a meat mallet until 1/4" thin.

In a bowl, mix ricotta, 1/2 the mozzarella, and seasonings. Lay chicken breasts flat and spoon 1/4 of the mixture onto each breast. Spread evenly to cover the entire surface of each breast. Add 1/4 of the spinach and 1/4 of the diced pepper to each breast. Roll each breast in a jellyroll fashion, starting with the narrowest end.

Spread 1/4 cup of the marinara sauce in an 8"x8" baking dish. Place each roll, seam side down, in the baking dish. Pour the rest of the sauce over the chicken breast. Cover and bake for 20 minutes. After 20 minutes, uncover and sprinkle remaining mozzarella cheese over chicken breasts. Bake until melted, about 5-7 minutes.

Yields 4 servings.

WW info:
core - included
flex - 5 points each

You don't have to Challah!

2007-12-23T13:38:00.000-05:00

Or do you? After last week's adventure with yeast (Soft Pretzels), I was game for the next yeasty challenge.

Did you know that the term challah isn't actually the loaf of bread that we associate it with? The word challah actually refers to a small piece of dough (about one-tenth of the total amount of diuhg) that is removed prior to shaping your loaf. A blessing is said over the dough and that small ball of dough is then discarded or burnt in the oven that the bread will bake in. In biblical times, the small ball of dough was given as a tac to the Jewish priesthood. (Thank you WIki, for clarifying all this for me!)

I found this recipe in The New York Times Jewish Cookbook. This cookbook has several challah recipes, I settled on a rather unconventional one: Bejma (Tunisian Triangular Challah). It wasn't my first choice, but one recipe needed 8 hours to rise (who has that kind of time?), the other called for way too much sugar, and the third one's instructions were 2 whole pages long. So I opted for the Bejma,which really didn't seem much different from the others. Flour, eggs, yeast, salt, sugar, oil..... they all had the same ingredients.

Final result: a little dense. Challah should be light and airy...and slightly sweet. I halved this recipe and made two loaves out of the dough. One as a traditional bejma, and the 2nd a traditional Jewish braided loaf. The bejma was actually denser than the braid, probably because the balls are thicker than the strands in the braid. Next tme I'll try one of the other recipes my cookbook ahs to offer, but this bread certainly won't go to waste. French toast, anyone?

1 1/2 cups lukewarm water
2 packages active dry yeast
1/4 cup sugar
4 large eggs
1/4 cup vegetable oil
2 teaspoons salt
7 cups all-purpose flour

Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.

Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.

Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.

Preheat the oven to 375 degrees.

Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.

Yields 3 loaves (8 servings per loaf)

WW info: 3 points per slice.

Thanksgiving Burgers

2007-12-22T18:55:00.000-05:00

A lot of people in my blog circles have been posting about such burgers recently, but I swear that I was thinking about doing this before I saw these other recipes. I had an unusual abundance of dried cranberries and fresh sage for some reason, and all I can think of when I think of those 2 ingredients is Thanksgiving.

The one ingredient I was hesitant to use was the store-bought gravy. As far as I'm concerned, its sacrilegious. Its faux gravy. But it did smell and taste like real gravy. Not my gravy, but like gravy. I would never use it on real turkey meat as gravy should be used, but I'd recommend it for adding flavor when flavor is needed.

This burger is different. Its definitely not your typical "summer BBQ" burger. It is savory, juicy, and everything else a burger should be. Its the new and updated Thanksgiving sandwich. Its the new "IT" burger. I've decided.

1 tsp olive oil
1/3 cup finely chopped onion
1 egg white
1/4 cup Heinz Fat-Free Turkey gravy
1/4 cup plain breadcrumbs*
1 Tbsp Worcestershire sauce
1/4 cup dried cranberries**
1 tsp dried thyme
2 Tbsp fresh sage, finely chopped and loosely packed
1 tsp onion powder
20 ounces lean ground turkey

*To make a core, recipe substitute with ground oatmeal.
** Dried cranberries are not a Core item, but once mixed through all the meat, the amount of cranberries per serving is negligible.

Heat oil in a small saute pan. Add onion and cook until translucent, about 5 minutes.

Mix all ingredients including the sauteed onions (except the ground turkey) in a large bowl until well blended. Add the meat and fold in with a wooden spoon until blended. Be careful to not overmix the meat or else you will end up with tough burgers.

Form into 6 patties. Grill or broil until coked through.

Serve on wheat bun with a drizzle of turkey gravy and 2 tablespoons of cranberry sauce (jellied, homemade, whatever!)

Yields 6 burgers.

WW info:
core - included
flex - 3 point each (not including bun or cranberry sauce)

Tilapia Oreganato

2007-12-19T20:40:00.000-05:00

I have to confess that I kind of licked my plate a little. This came out better than I thought it might. The breadcrumbs were perfectly crunchy and the fish was light and flaky. Its pretty basic. You can definitely substitute the butter spray for real butter, just make sure you count for that if you are on Weight Watchers!

non-stick cooking spray
4 (4 ounce) tilapia fillets
salt and pepper to season
2 Tbsp fresh squeezed lemon juice, divided
imitation butter spray
1/2 cup panko breadcrumbs
2 Tbsp plain breadcrumbs
2 Tbsp olive oil
2 tsp dried oregano
1/2 tsp garlic powder

Preheat oven to 425 degrees.

Cover a baking sheet with tin foil and spray lightly with non-stick cooking spray. Place tilapia fillets on foil covered sheet and season with salt and pepper. Reserve 1 Tbsp of lemon juice and drizzle the other tablespoon over the fillets. Give each fillet one spray of butter and set aside.

In a small bowl, mix breadcrumbs, remaining lemon juice, olive oil, oregano, garlic powder, and 5 sprays of butter. Mix until well blended. Spoon a quarter of the mixture onto each fillet, covering the top surface completely and evenly. Give each a light spray of cooking spray. Bake for 10-15 minutes, until fish flakes with a fork and the breadcrumbs are golden brown.

Yields 4 servings.

WW info:
core - 2.5 points
flex - 4.5 points

Double Chocolate Cookies

2007-12-16T21:18:00.000-05:00

I'm sad. I have been on a baking kick and I finally found the cookie that I really wanted to make in the Technicolor Kitchen. It's the same Martha Stewart recipe that several bloggers have been making and everyone seems to have pulled it off without fail. But alas, not I. Don't get me wrong....the end result was very, very tasty. Just not what I had a hankering for when I set out to make them.

Now of course, its my own fault for slightly altering the ingredients to accommodate my Weight Watchers lifestyle. But I really didn't think I changed it enough to completely alter the final product. I subbed Egg Beaters for egg, half the sugar for Splenda, and the white flour for wheat flour. And since it was an impulse baking event for me, I had to sub Nestle mini chocolate chips for the chocolate. I also didn't have parchment paper or a Silpat, but was advised that as long as my cookie sheets were greased properly, I'd be fine. Maybe that was where I went wrong. Or maybe I made them too small. Who knows.

The end story is that my cookies didn't really spread. The final result was very cake-y. Almost like brownie bites. Yummy, but not what I set out to make. My altered recipe is below. I highly recommend it if you are looking for a chewy, cakey cookie.

(half the original recipe)
1/2 cup white whole wheat flour
1/4 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
100 grams (about 2 ounces) semi-sweet mini chocolate chips
1/4 cup unsalted butter
1/4 cup sugar
1/2 cup Splenda
1/4 cup Egg Beaters
1/2 teaspoon pure vanilla extract

Preheat oven to 325ºF. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt half the chocolate chips with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

Put chocolate mixture, sugar, Splenda, egg, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in remaining chocolate chips.

Using a rounded teaspoon, drop dough onto greased baking sheets, spacing 2 inches apart. Bake for 15 minutes cookies. Let cool on wire racks.

Makes about 30 cookies.

WW info:
1 point per cookie

A Taste of NYC: Soft Pretzels

2007-12-15T17:43:00.000-05:00

I did it.....I faced one of my biggest baking fears: yeast. How silly was I to be afraid of such a tiny little packet of powder? There has been a huge boom of soft pretzels in the blog circles I travel in and I picked I Shot the Chef's to follow. My dough didn't come out sticky or as smooth as she describes (I probably would follow her advice next time and not add the last 1/4 cup of flour)and I forgot to let the dough rise after dividing it up into balls AND after I shaped them into pretzels, but they came out great! I divided the dough up into 2 different size portions: 1 and 2 ounce balls for small and large pretzels. Of course, the end, I was sick of forming the pretzels so I starting making knots (like garlic knots) which I kind of like better.

WW info:
1 point per small pretzel/knot (one ounce of dough)
2 points per large pretzel (2 ounces of dough)

Chewy Chocolate Mint Bites

2007-12-15T15:56:00.000-05:00

I recently had the pleasure of indulging in Dancing Deer's Chocolate Peppermint Cookies. Oh my. I'm not a big mint person, but these cookies took the cake. Or took the cookie. Whatev. So I set out to try to replicate it as best as possible.

These little bites are inspired by a recipe from weightwatchers.com are close, but I guess since I'm not a baker, I can't expect myself to be able to replicate a professionally made cookie. Nonetheless, these came out nice a cris outside and chewy inside. The addition of the mint (which was part of my altering the original recipe) is really refreshing. I ate 2 bites about 30 minutes ago and my breath still feels minty fresh.

What kills me is that this is a "Weight Watchers" recipe. They are 1 point per BALL. They are only 1 inch each in diameter, which means you have to eat at least 3-4 for a real snack. Which means its really 3-4 points per serving, which defeats the WW purpose. At any rate, I've added the WW tag to this entry, but WW readers be advised that I wouldn't recommend it as a really great WW choice.

non-stick cooking spray
1/3 cup unsweetened cocoa
1/4 cup margarine, softened
3/4 cup Splenda
4 oz unsweetened applesauce
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt
2 Tbsp powdered sugar

Preheat oven to 375ºF. Coat two nonstick cookie sheets with cooking spray. Place cocoa, margarine and sugar in a medium bowl; beat with an electric mixer. Add applesauce, vanilla and peppermint; beat to blend. In another small bowl, stir together flour, baking powder and salt. Stir flour mixture into cocoa batter with a wooden spoon. (Mixture will be on the dry side.) Shape batter into 48 marble-sized balls. Arrange balls 1 inch apart on cookie sheets. Bake until set, about 8 minutes. (Note: cookies will cook in marble-shapes. They won't spread.)Remove from oven and allow cookies to stand for 1 minute. Remove to wire rack and cool; sprinkle with powdered sugar. (Note: Store extra cookies in freezer-safe containers or plastic bags to maintain their freshness.)

Yields 1 cookie per serving.

WW info: 1 point per cookie

Cajun Cornmeal Crusted Catfish

2007-12-12T18:00:00.001-05:00

I don't know if catfish is my preference, but I will definitely be making this recipe again. The crust was incredibly crispy for not being fried. Probably better than if it had been pan-fried in oil. This would be great on any flakey fish fillet. Snapper, tilapia, cod ... whatever your fancy.

non-stick cooking spray
1/4 cup coarse cornmeal
1 tablespoon Cajun seasoning
1/8 cup egg substitute
4 (6 ounce) catfish fillets

Preheat oven to 425 degrees and spray a baking sheet with non stick cooking spray.

Mix cornmeal and Cajun seasoning in a shallow bowl. Pour egg into a second shallow bowl. Dip each fillet in the egg and then dredge through seasoned cornmeal. Place on baking sheet and spray tops with cooking spray. Bake for 20 minutes, or until fish is flaky.

Yields 4 servings.

WW info:
core: all included
flex: 5 points

WC Recipe Exchange Challenge: Oatmeal Cake!

2007-12-09T20:18:00.002-05:00

This is my first time participating in any kind of "blog" event. A cooking chat board that I frequent decided to do an exchange of dessert recipes. The rules were simple: submit a recipe, and get a recipe that you have to cook and post in your blog. I was extremely nervous about this given that I am NOT a baker, so I did make one teeny, tiny request when submitting mine: that I don't get assigned a recipe that requires a Kitchen Aid mixer. Granted, you could technically make anything without one of these highly coveted small appliances, but I was hoping for something that might not involve a terribly complicated dough (since like I said, I am not a baker).

I was psyched for this recipe since I LOVE LOVE LOVE oatmeal. And pecans. And brown sugar. When I first read the recipe, for some reason it sounded like an ideal cake for a bundt. I don't know why, but it did. It was a little denser than your typical bundt cake (it didn't rise very much and kinf of jsut hung out in the bottom half of the bundt pan, but it worked (because you could drizzle all the topping gooey-ness over the outside AND inside edges). I had to increase the cooking time ALOT, but it was worth it.

I've posted the original recipe with my changes red. I did make a significant number of changes to accommodate the Weight Watchers fans out there.

1 1/2 cups boiling water
1 cup quick or old fashioned oats (I used quick for a finer texture)
1/2 cup butter (1 stick) (I used light butter since thats what I always have on hand)
1 cup sugar (I used Splenda)
1 cup brown sugar (I used 1/2 cup Splenda brown sugar blend...you use 1/2 cup to every cup of brown sugar)
1 tsp vanilla
2 eggs
1 1/2 cups flour (I used white whole wheat flour)
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350 degrees.

Mix boiling water and oats together and set aside. Cream together butter and sugars until light and fluffy. Add vanilla and eggs to creamed mixture. Add oatmeal mixture and mix well.

Stir flour, baking soda, salt, cinnamon and nutmeg together and add slowly to wet mixture. Pour into a 13" x 9" pan sprayed with non-stck cooking spray and bake for 30-40 minutes till toothpick inserted into center of cake comes out dry. (To bake in bundt pan, increae cooking time to 65-75 minutes.)

Topping
1 cup brown sugar (I only used 1/4 cup Splenda brown sugar blend
1/2 cup butter (1 stick) (I used only 1/4 cup light butter)
2 tbsp evaporated milk (I used 3 to compensate for the left out butter)
1 c coconut (I didn't use this...I hate coconut!)
1/2 c diced pecans

Melt brown sugar, butter and evaporated milk on medium heat in sauce pot until bubbly. Add coconut and pecans and pour over baked cake.

Put back in oven under the broiler until golden brown & bubbly. Cool and serve. (I didn't return the cake to the oven ... it was just fine at room temperature.)

Yields 24 slices.

WW info: 3 points per slice.

Baked Pasta with Tons of Vegetables

2007-12-09T19:29:00.000-05:00

In an effort to "sneak" some vegetables onto my husband's plate, I thought I might try this. My plan was both a success and failure. A success because he LOVED it! A failure because he exact words were, "Wow, I like this so much better than your other baked ziti." Turns out he has always hated my plain baked ziti (sans veggies) but never had the heart to tell me. Oh well... at least he really like this. And I don't have to force the veggies down his throat. Amen to that.

2 1/2 cups uncooked penne or ziti (regular or whole wheat)
2 Tbsp olive oil
3/4 cup onion, chopped
1 cup red pepper, chopped
1/2 cup green pepper chopped
1/2 cup orange pepper chopped
1/2 cup zucchini, chopped
1 cup crimini mushrooms, chopped
4 cloves garlic, chopped
1 tsp dried basil
1 tsp oregano
1/4 tsp black pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups marinara sauce
1 cup frozen spinach, thawed and water squeezed out
1 cup fat-free ricotta cheese
1/2 cup fat-free shredded mozzarella cheese
non-stick cooking spray

Preheat oven to 375 degrees. Cook pasta until al dente. Drain and set aside.

Heat olive oil in a large skillet. Add onions and peppers and saute until soft, about 5 minutes. Add zucchini, mushrooms, and garlic. Continue to cook another 5-7 minutes. Stir in basil, oregano, pepper, tomatoes, marinara sauce and spinach. Bring to a boil and then turn heat down to simmer. Cover and simmer for 10 minutes.

Stir cooked pasta and half the ricotta cheese into the sauce. Transfer the pasta mixture into a 9x13 glass baking dish. Dollop the remaining ricotta cheese on top of the pasta and cover. Bake for 20 minutes. Sprinkle mozzarella cheese oand spry lightly with cooking spray. Return to oven and cook until the cheese has melted.

Yields 6 servings.

WW info:
flex: 5 points per serving
core: all included if using whole wheat pasta

Semi-Homemade Breadsticks

2007-12-09T19:07:00.001-05:00

Let's face it ... sometimes you have to play the Sandra Lee card. I am no baker. I've never attempted to make anything that involves yeast. Frankly, working with yeast scares the bejeezus out of me. But I find that preseasoned breadsticks are always waaaay too salty (if you are a fan of my blog, you will rarely see salt as an ingredient), so I figured I'd give this a go. Score! I know most people use crescent roll dough for this sort of item, but I like the slightly denser dough of pizza dough versus the flakiness of crescents.

1 tube Pillsbury refrigerated pizza crust dough
2 Tbsp extra virgin olive oil
1 Tbsp Italian seasoning
1 Tbsp garlic powder
2 Tbsp shredded Parmesan or Romano cheese

Preheat oven to 400 degrees.

Open dough tube and spread evenly over a large non-stick baking sheet. Brush about 3/4 of the oil over the surface of the dough. Sprinkle Italian seasoning, garlic powder, and the shredded cheese over oil.

Using a pizza cutter, slice the dough in half down the long length of the baking sheet, and then into 12 strips the other direction, creating a total of 24 breadsticks. Grab the end of each stick and twist each end in the opposite direction of each other, turning the underside of each end up. Firmly press the ends onto the baking sheet and then brush the undersides of the ends with the remaining olive oil.

Bake for 15 minutes until golden brown.

Yields 24 breadsticks.

WW info: 1 point each

Latke vs. Latke

2007-12-03T22:11:00.000-05:00

Some are fried; some are roasted .... can you tell which are which?

Latkes don't have to be unhealthy, you know. The ingredients aren't bad, its the frying that will do you in. I prepared the mixture (per weight watchers core so I could indulge myself as much as possible) but fried half and roasted half (again, so I could partake in the Hanukkah deliciousness without the fat and calories). The roasted ones were just OK. Nothing takes the place of a fried potato latke.

1 medium onion, grated
3 large all-purpose potatoes, grated
1/4 cup matzoh meal*
1/4 cup egg substitute
cooking spray

*If following WW Core, substitute matzoh meal with oats (quick or old-fashioned), ground in food processor to flour-like texture.

Preheat oven to 450 degrees.

Grate onion and potatoes and squeeze as much moisture out of them as possible. Mix in a large bowl with ground oats and egg. Add more egg if the 1/4 cup doesn't seem to coat and bind the potatoes.

Spray 2 baking sheets with cooking spray and create 12 pancakes, each made up of 1/3 cup of the mixture. Spray tops of each pancake ightly with cooking spray and place sheets on center rack in oven. Bake for 30 minutes, flipping halfway through.

Yields 12 latkes.

WW info:
flex - 1 point per latke
core - all included (if oatmeal is used)

Beef Brisket

2007-12-02T19:59:00.000-05:00

What people don't know is that the eleventh commandment is "Thou shalt eat brisket." You can't really screw this recipe up, unless you undercook the meat. The longer it cooks, the softer it gets, which is the opposite of how cooking meat usually works. I've incorporated a combination of a few different recipes to make my own creation. Its a little my mom's, a little my mother-in-law's, and a little my mom's best friend's. It's the best. I promise.

24 ounces tomato juice
1 (12 ounce) jar of Heinz chili sauce
1 Tbsp white horseradish
1 1/2 Tbsp onion powder
1 1/2 Tbsp garlic powder
1 tsp salt
1 tsp pepper
1 large onion, chopped
4 garlic cloves, finely chopped
1 (3 pound) beef brisket, trimmed
3 large carrots, chopped
1 1/2 - 2 pounds Yukon Gold potatoes

Preheat oven to 350 degrees.

Mix the first 7 ingredients (save for half the chili sauce) together in a large bowl. Place half the onions and garlic in a large roasting pan (like this one, with a tight lid). Pour about 1/2 the liquid over the onions and garlic. Place the brisket over this and the remaining onions and garlic on top. Pour the rest of the liquid over the brisket and cover tightly. Place in oven and cook for one hour.

After one hour, turn the oven down to 325 degrees. Add the carrots and return to oven. Cook for an additional hour. After the second hour, quarter potatoes and add to roasting pan. If there isn't enough liquid to cover all the contents of the roasting pan now, add water to the remaining chili sauce in the jar and shake vigorously. Add as needed to make sure all contents are covered in liquid. Cook for an additional hour (time based on a 3 pound brisket; approximate 1 hour cooking time per pound of meat)

Remove from oven and let stand to come to room temperature before slicing. Best if made one or two days ahead of time.

Yields 8-10 servings (2 slices of brisket and 1 1/2 cups of potatoes and carrots)

WW info:
7 points per serving.

Chicken and Wild Rice Soup

2007-12-02T13:30:00.000-05:00

This was a hard recipe to type up since chicken soup os one of those things that you can use anything and everything. A few weeks ago, chicken breast halves were on sale at my local grocery store, so I bought a few pounds. I cooked a few breast right away, but removed the rib portions and froze them with the remaining breasts. I figured those little pieces could come in handy for something, like soup.

Last night I decided to make soup today, but I wanted to cook my chicken breast first. I rubbed them with a paste of olive oil, fresh rosemary, sage, and thyme and roasted them. Rather then throw the raw chicken into the soup, I roasted them ahead of time for 2 reasons: a) i'm still not quite there on the whole making soup 100% from scratch, and b) it gives the opportunity to add that extra flavor of the fresh herbs that cook into the chicken. It also makes the recipe easier to lend to using leftovers when they are available.

1 large celery stalk, finely chopped
1 large carrot, finely chopped
1 onion, finely chopped
1 parsnip, finely chopped
1/2 pound leftover chicken rib sections (removed from previously cooked chicken breasts)
cold water (about 2 cups)
kosher salt
fresh ground pepper
1 Tbsp dried parsely
2 bay leaves
4 cups reduced sodium, fat-free chicken broth
2 cups cooked chicken breast, chopped or shredded
3/4 cup wild rice
1/4 cup long grain white rice*

*Substitute 1/4 cup wild rice to make this recipe 100% WW core.

Add chopped vegetables and raw chicken pieces to a large stock pot. Add cold water to the pot, just enough to cover the vegetables and chicken. Add a pinch of salt and pepper, parsely, and bay leaves. Cover and bring to a boil. Boil for about 45 minutes.

Remove chicken pieces. Add chicken broth, chopped chicken, and rice. Cover tightly and bring to a boil. Turn down heat and simmer for about an hour. Add more broth to reach desired consistency (recipe as is will make a thick soup).

Yields 10 servings (about 1 cup each).

WW info:
core - included (if not using white rice)
flex - 3 points.

Quinoa Stuffed Peppers

2007-11-30T21:26:00.001-05:00

Confession: I thought I hated stuffed peppers and I had never even tried them. But I was inspired by a recent online posting of peppers stuffed with quinoa. Coincidentally I had a bag of this ancient grain in my pantry that I had purchased, but never used. The only reason I had bought it was because I found out it was legal WW core food. But I had no idea how to incorporate it into my cooking. This recipe is fantastic. The flavor really comes from the meat, which is AWESOME.

1/2 cup quinoa
1/4 cup water
1/4 cup reduced sodium, fat-free chicken broth
4 bell peppers (any color)
2 cups Sloppy Joe mixture
1 cup fat-free shredded cheddar cheese
cooking spray

Preheat oven to 450 degrees.

Mix quinoa, water, and broth in a saucepan and bring to a boil. Once mixture comes to a boil, turn down to a simmer and cook for 15-20 minutes (until all liquid is absorbed). Remove from heat and cover to keep moist.

Cut tops of peppers and remove seeds and ribs. (When choosing peppers, be sure to pick peppers that have 3-4 bumps on the bottom to help them stand up). Place hollowed peppers on foil-covered baking sheet. Place 2 heaping spoonfuls of quinoa in the bottom of each pepper. Then place about 2 spoonfuls of sloppy joe mixture in each pepper. Add another layer of quinoa and sloppy joe to each pepper for a total of 4 layers each. Bake for 15 minutes.

Remove peppers from the oven and sprinkle cheese on top of each pepper and spray tops lightly with cooking spray. Return sheet to oven and bake until cheese is melted.

Yields 4 servings.

WW info:
core-included
flex-5.5 points

Hoisin Barbequed Beef

2007-11-28T20:28:00.001-05:00

I guess its not really barbeque if you don't grill it. But the hoisin sauce is Chinese BBQ sauce. Who knew? (Well, maybe you did but I sure didn't.)

1/4 cup hoisin sauce
2 Tbsp ketchup
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1/4 tsp fresh ginger, grated
1/2 tsp crushed garlic
1 tsp brown sugar

Mix all ingredients in a bowl. Baste beef (or chicken) for grilling or use as stir-fry sauce.

Yields 1/2 cup sauce.

WW info:
1 point per serving.

My New Favorite Blog

2007-11-28T20:22:00.002-05:00

http://uglyblogfood.blogspot.com

Someone out there sure has a lot of free time on their hands, but thats OK since they are making it easier for me to find things to laugh at.

And I would be honored to be called out by the Ugly Food Blogger. I recognize that I don't make the most delicious items and that I am not the best photographer and that I am sometimes not the most original chef.

Blog on, Ugly Food Blogger ... blog on.

Thanksgiving Leftovers: Shepard's Pie

2007-11-25T18:38:00.000-05:00

Attractive, no? Tasty? YES!

This dinner officially marks the end of Thanksgiving 2007. All the leftover turkey went in here (except for a little breast meat for my salad tomorrow). It was pretty tasty. Not so much attractive, but tasty.

1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 cup leftover turkey breast, chopped
1 cup reduced sodium, fat free chicken broth
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 1/2 cups leftover mashed potatoes
1 cup leftover green beans

Preheat oven to 400 degrees.

Add carrots, onion, celery, turkey and broth to a suace pan. Stir in herbs and bring to a boil. Turn down heat and simmer for 10 minutes, allowing the liquid to reduce. Remove from heat.

Spread half the mashed potatoes at the bottom of a 2 quart casserole dish. Reserve 1/4 cup broth from turkey mixture. Add turkey mixture to casserole dish over potatoes. Layer green beans over turkey mixture. Layer remaining potatoes over green beans, smoothing the top out with the back of a spoon. Pout reserved broth over top layer of potatoes.

Bake for 15 minutes.

Yields 2-3 servings.

WW info:
core-included (if potatoes are made with core ingredients)
flex- 5 points

Thanksgiving Leftovers: The Wrap

2007-11-23T21:43:00.000-05:00

Today's leftovers: the wrap.

Stuffing, turkey and cranberry sauce in a whole wheat wrap. And some leftover green beans on the side.

Thanksgiving in a Nutshell

2007-11-22T21:58:00.000-05:00

Dinner was a raging success. No need to get into the details, but it was de-lish!

Thanksgiving Turkey
Haricot Verts with Shallots
Parmesan Mashed Potatoes
Cranberry Sauce x 2 (from the can and homemade by mom)
Sweet Potatoes with Brown Sugar and Pecans (recipe to come form my friend who brought this dish)
Macaroni and Cheese (the kinda healthy kind)
Stuffin' Muffins

And then dessert. I'm not a HUGE dessert person, but a few of most favorite things are on this table. Chocolate cake, apple pie, bakery cookies, and chocolate covered pretzels. And my new favorite: Chocolate Pecan Tart (bottom left ... homemade by yours truly, and coincidentally, the only homemade item in this spread).

Spinach Dip

2007-11-22T21:31:00.000-05:00

No secrets here.

1 (16 ounce) fat-free sour cream
1 packet vegetable dip mix
1 (10 ounce) package frozen spinach, defrosted

Mix sour cream and dip mix together well. Squeeze as much moisture from spinach as possible and fold into sour cream mixture.

Serve with veggies.

Yields 12 servings (1/4 cup of dip per serving).

WW info:
core-included
flex-1 point per serving

Parmesan Mashed Potatoes

2007-11-22T20:31:00.000-05:00

These mashed potatoes were just OK. I think they needed more liquid. They tasted great right out of the pot, but after sitting for about a half hour waiting for Thanksgiving dinner to be served, they got too dry. There's definite potential here, but it needs more liquid to get there.

10 Yukon Gold potatoes, peeled and quartered
1/2 cup fat-free half & half, warmed
4 Tbsp unsalted butter
1/4 cup shredded Parmesan cheese
salt and pepper to taste

Place potatoes in a pot and cover with water. Bring to a boil and then simmer until potatoes are fork tender. Drain.

Add potatoes back to pot and add warm half & half and butter and mash potatoes. Halfway through mashing, add cheese and continue to mash potatoes and stir until smooth. Season with salt and pepper as desired.

WW info:
2 points per serving.

Thanksgiving Turkey

2007-11-22T16:50:00.000-05:00

My first turkey! I swear, my mom was tearing up. To quote her: She didn't pass the torch...I stole it.

1 hen turkey (12-14) pounds
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
1 packet of Good Seasons Italian dressing mix
2 Tbsp light olive oil
1 Tbsp cider vinegar
1 cup turkey or chicken stock
1 onion
4 cloves garlic

Preheat oven to 400 degrees. Remove neck and giblets from inside turkey. Rinse turkey with cold water and pat dry. Finely chop the leaves off one sprig of each fresh herb. Place chopped herbs in a small bowl and add Good Seasons mix, olive oil, and vinegar. Blend into a paste. Massage paste onto turkey, making sure to get it into all cervices. Slice onion in half and palce inside the turkey cavity with garlic cloves and remaining sprigs of herbs. Tie legs together with kitchen twine. Place turkey, breast side down, in a roasting pan. Pour broth in the bottom of the pan. Roast for one hour. After one hour, turn the oven down to 325 degrees and rotate turkey to turn the breast side up. Place back in the oven and baste every 20 minutes. Yield 10-12 servings.

Haricot Verts with Shallots

2007-11-22T16:40:00.000-05:00

Since only about 3 people at my Thanksgiving table would eat a green bean casserole (myself included), I decided to forgo it this year and just do some healthy green beans with a little extra flavor.

1 Tbsp light olive oil
2 shallots, chopped
1 teaspoon red wine vinegar
1 pound haricot verts (the skinny green beans!)

Heat oil over medium heat. Add shallots and saute until soft. Stir in vinegar and cook for one minute. Add green beans and toss well. Cook until beans are heated throughout.

Yields 8 servings.

WW info
core-included
flex-1 point per serving.

Pecan Chocolate Tart

2007-11-22T15:40:00.000-05:00

Oh. My. God. This desert was amazing! I saw it on the cover of November's Cooking Light and thought it looked delicious. And my luck...it was the easiest recipe ever! I am NOT a baker so this was right up my alley. Everyone raved about it and I think this is my new "it" dessert.

Here is a link to original recipe. Here's a list of my changes:

the original recipe called for bourbon - i used chocolate liquor.
the original recipe called for molasses - I used honey (I didn't need to buy whole bottle for 2 Tbsp worth, plus the brown sugar provided plenty of molasses flavor)
the original recipe called for bittersweet chocolate - i used hot fudge ( i DID buy Ghiradelli chocolate, but it didnt melt properly at first and then it burned...thank god i had hot fudge in the fridge)

3/4 cup packed light brown sugar
1/2 cup dark corn syrup
3 tablespoons whole-wheat flour
2 tablespoons chocolate liquor
1 tablespoon honey
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
1 1/4 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) cooking spray
1 ounce hot fudge sauce

Preheat oven to 350°F.

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

Yields 12 servings.

Oh yeah....

Thanksgiving-y Salad with Honey Vinaigrette

2007-11-22T00:51:00.000-05:00

My husband wanted soup for an appetizer at Thanksgiving dinner, but who need soup with a giant turkey and about 10 different kinds of carb-laden side dishes. I opted for something lighter and went out of my comfort zone for salad (lettuce, tomato and cucumber) and ventured to a salad world unknown to me. Apples, cranberries, and almonds - oh my!

Dressing
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
1 packet Good Seasons Italian dressing mix
1 1/2 tablespoons olive oil

Salad
10 oz mixed field greens
1 granny smith apple, cored and sliced thin
1 teaspoon lemon juice (to keep apple from browning)
1/4 cup dried cranberries
1/8 cup slivered almonds
1 ounce Gouda cheese, shaved

Mix broth, vinegar and honey in a bowl until honey dissolves. Mix in seasonings, followed by olive oil.

Toss salad greens in a bowl with dressing. Plate lettuce and layer apples, almonds, cranberries and cheese on top.

Yields 10 servings.

Pan Fried Polenta

2007-11-14T21:21:00.000-05:00

Hellooooooooo cornmeal! Who knew that cornmeal was a legal food item on WW core? Not me! So how psyched was I to find this information out? Then to only find out that polenta is cornmeal and water? Hmm.... the wheels are turning. I just got a new cookbook and there is a recipe for polenta, so I'm off and running. The best parts is, the cookbook isn't even a diet cookbook. Good food can be found in non-diet cookbooks!

2 1/4 cups water
1/2 tsp salt
1 cup coarse cornmeal
1 Tbsp grated Parmesan cheese
non-stick cooking spray
1 egg, beaten (or 1/4 cup fat-free egg substitute)
1/8 cup seasoned breadcrumbs
1 cup marinara sauce

Bring the water and salt to a boil in a 2 quart saucepan and gradually sprinkle in the cornmeal, stirring constantly to break up any lumps. Stir in Parmesan cheese. Turn heat down and simmer for 30 minutes, stirring frequently until the cornmeal gets thick and starts to pull away from the sides of the pan.

Spray an 8x8 pan with non-stick cooking spray and spoon in cooked cornmeal. Spread out evenly, using the back of a wet spoon or spatula. Allow to fully cool to room temperature, about 2 hours.

Cut cornmeal into 16 squares. Spray a large skillet with cooking spray and heat over medium heat. Pour breadcrumbs into a flat bowl. Using a pastry brush or basting brush, brush tops and bottoms of squares with egg and place squares in breadcrumbs to lightly coat with breadcrumbs. Cook squares until golden brown on both sides.

Yields 8 servings.

WW info:
flex - 1.5 points per serving.
core - included (the amount of breadcrumbs and cheese divided up among 8 servings makes the point amount trivial)

Eggplant Lasagna

2007-11-11T20:45:00.000-05:00

I found this recipe in Everyday Food magazine a while back. After slightly tweaking it, its become a staple in our house. You can also grill the eggplant slices, rather than roast them in oven. You also don't have to use fat free cheese, but thats the best way for me to figure out WW points.

1 large eggplant
non-stick cooking spray
2 cups of tomato sauce
8 ounces fat-free ricotta cheese
1 cup fat-free mozzarella cheese, shredded
1 egg
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon basil

Preheat oven to 425°F.

Cut top and bottom off eggplant and discard. Stand eggplant up on one end and slice downward, creating ¼" to ½" slices, for a total of 8 slices. Brush each side of the eggplant slices with olive oil and lay flat on cookie sheet. Bake for 15 minutes. Turn slices over and bake another 10 minutes.

Meanwhile, mix the egg, ricotta cheese, ½ cup mozzarella cheese, garlic powder, basil, and oregano in a medium bowl.

In an 8" x 8" baking dish, pour enough sauce to coat the bottom. Then layer two slices of eggplant, side by side. Spoon cheese mixture on top of eggplant slices (about 2 or 3 spoonfuls per slice) and pour sauce over the cheese layer to coat it. Continue layering of eggplant, cheese, and sauce, making sure to alternate the direction of the eggplant 90° with every layer. Bake for 25 minutes.

Sprinkle remaining mozzarella cheese over dish and bake until melted, about 5 minutes. Let cool for 5 minutes before slicing.

Yields 4 servings when served on its own, or 6 servings if served with a side of pasta.

WW info:
core - all included if using fat-free cheeses and sauce made from core ingredients
flex - 3 points per serving based on 6 servings; 4 points per serving based on 4 servings.

Oatmeal vs. Breadcrumbs

2007-11-11T00:23:00.001-05:00

If you are following the Weight Watchers Core plan, you can substitute oatmeal where breadcrumbs are called for if the breadcrumbs are the only thing preventing a recipe from being core. Grind the oatmeal in a food processor for a finer texture. I recommend this to avoid biting into whole grains of oatmeal in the middle of a meatloaf or meatball.

Chicken Parmesan

2007-11-09T19:18:00.000-05:00

No cute story here. Had some extra chicken and I'm sick of grilling it or sauteeing it or throwing vegetables on top of it. And by way of a small miracle, this is 90% core (WW reference, for all you non-WW readers). You can make it 100% core if you use oatmeal as the breadcrumbs. I'm willing to take the 1 point as to not compromise the texture of the breading, since thats my favorite part. I also like the texture of mixing the breadcrumbs and panko together.

4 (4 ounce) boneless, skinless chicken breasts
1/4 cup egg substitute or 1 egg, beaten
1/4 cup panko breadcrumbs
1/4 cup Italian seasoned breadcrumbs
(OR 1 cup quick cooking oats instead of breadcrumbs and panko to stay core)
non-stick cooking spray
1/2 cup marinara sauce
1 cup fat-free shredded mozzarella cheese

Preheat oven to 350 degrees.

Pour egg in a large flat bowl. Mix breadcrumbs and panko together in second large flat bowl (or oatmeal if following core). Dip one chicken breast in the egg and then dredge through the breadcrumb mixture. Repeat for each chicken breast.

Spray a large skillet with non-stick cooking spray and heat over medium-high heat. Spray each side of chicken cutlets lightly with cooking spray. "Fry" each cutlet on each side just until the breading starts to brown and crisp up slightly.

Place cutlets on a baking sheet and lightly spray with cooking spray. Bake for 25 minutes, flipping halfway through. Spray reverse side when you flip the cutlets. After 25 minutes, spread about 2 tablespoons sauce over each cutlet and sprinkle 1/4 cup cheese over each. Bake until cheese is melted.

Yields 4 servings.

WW info:
core: 1 point (for breadcrumbs; 0 if use sub with oatmeal)
flex: 6 points

Macaroni and Cheese (the kinda healthy kind)

2007-11-05T20:34:00.000-05:00

Well, color me orange....this was ridiculously good for being "healthy." I put healthy in quotes because while the squash adds nutritional value, it doesnt help cut the fat since its just replacing milk, not cheese. It made the sauce incredibly thick and creamy. I'd highly recommend this recipe. You can't taste the squash at all. I swear it. If my husband couldn't taste it and mistook this for my original recipe, then it MUST be good.

Here is a link to the original recipe. It was the first time I ever watched Ellie Kreiger, because let's face it...who wants to watch a show about healthy eating? But I was pleasantly surprised. You really won't be disappointed with this recipe.

cooking spray
1/2 pound cavatappi macaroni
1 (10-ounce) package frozen pureed winter squash
1 1/2 cups fat-free milk
5 ounces extra-sharp Cheddar cheese, shredded
2 ounces Romano cheese, shredded
1/4 cup ricotta cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 tablespoon light butter
2 tablespoons unseasoned bread crumbs

Preheat the oven to 375 degrees. Coat an 8x8 baking dish with cooking spray.
Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in 4 ounces Cheddar, 1 1/2 ounces Romano, ricotta cheese, salt, and pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

Sprinkle remaining ounce of cheddar cheese and 1/2 ounce Romano over macaroni in baking dish. In a small microwavable dish, melt butter. Stir in breadcrumbs and sprinkle over the top of the macaroni and cheese. Bake for 20 minutes. Then broil for 3 minutes so the top is crisp and nicely browned.

Yields 4 servings.

WW info:
10 points per serving

Mini Chocolate Chip Cookies

2007-11-03T22:18:00.000-04:00

Cute cookies, but they taste just OK. The recipe was from WeightWatchers.com, so how much could I expect? The entire problem could have also been that I used light brown sugar instead of dark brown sugar like the recipe called for. And I used whole wheat flour instead of all-purpose. So maybe I'll try them again and follow the recipe exactly and give them another chance. But for 1 point per cookie, I'd rather eat a reduced-fat Oreo.

WW info: 1 point per cookie.

Life is better with glitter.

2007-11-03T20:14:00.001-04:00

This was so easy and they are so pretty, I wish I could glitter everything.

Stuffin' Muffins

2007-11-03T18:06:00.000-04:00

This is a trial run for Thanksgiving. Until a few years ago, I only made stuffing from the bag (like Pepperidge Farms stuff, never Stove Top) and then I went to my mom's friend's house for Thanksgiving and all bets were off! I've made a few adjustments, but the idea is generally the same. Lots of veggies and flavor! Try a mix of red, yellow and orange peppers for flavor. Add feel free to add some fresh mushrooms, but makde sure to use the canned. You need the juice for moisture and flavor. This is my first time making it as muffins ... I've always made it in a 9x13 dish. This is portion control practice. ;)

1/2 cup celery, finely chopped
1/2 cup white or yellow onion, finely chopped
1/2 cup bell pepper, finely chopped
1/4 cup carrot, finely chopped
3 garlic cloves, minced
3 tablespoons light butter
1 loaf Wonder Light White bread
1/2 cup Egg Beater
1/4 cup fat-free, reduced sodium chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 (6 ounce) can of mushroom pieces and stems
non-stick cooking spray

Melt butter over medium heat in a large skillet. Add celery, onion, pepper, carrot, and garlic and stir well. Turn heat down to medium-low, cover and cook until soft, about 20 minutes.

Preheat oven to 375 degrees.

Take bread and cut slices into cubes. Place in a large bowl and set aside. In a smaller bowl, mix egg, broth, seasonings, and liquid from canned mushrooms. If the mushrooms are in large pieces, run your knife through them to break them down a bit.

Add cooked vegetables, egg & broth mixture, and mushrooms to bowl of bread cubes and mix very well. If mixture seems dry, add some more broth.

Spray a 12-cup muffin tin with cooking spray. Distribute stuffing mixture evenly into muffin tin cups. If serving alongside roasted chicken or turkey, drizzle about a 1/2 tablespoon of drippings (or gravy if already made) over each muffin and spray tops lightly with cooking spray. Bake for 20 minutes.

Yields 12 servings.

WW info:
2 points per muffin.

Mango Salsa (over Pork Chops)

2007-11-01T21:56:00.000-04:00

There are three things on this plate that until recently I never would have considered eating: sweet potato, asparagus and mango. Now I have one word for all of it: yum!

I always thought I didn't like mango until I accidentally ate some thinking it was pineapple. Yum! Now its my favorite side on fish and stuff. Shown above on pork chops marinated in a little teriyaki sauce and garlic powder.

1 cup mango, cubed
1 cup cherry tomatoes, quartered
1/4 cup red onion, finely chopped
1/4 cup red bell pepper, finely chopped
1 tablespoon cilantro, finely chopped

Mix all ingredients in a bowl and cover. Refrigerate for at least 3 hours (preferbaly overnight) to allow flavors to blend. Serve over chicken, fish or pork. Yields 4 servings.

WW info: flex- 0 points core: all included

Pizza!

2007-10-31T22:23:00.000-04:00

Foodie Fashionista is to pizza as Cookie Monster is to cookies. I LOVE pizza.

I just recently discovered Boboli Whole Wheat Thin Crust. Topped with my homemade sauce (1/2 cup), fat-free mozzarella cheese (1 cup), and some sauteed onions, mushrooms, and peppers (using Pam, not oil) ... this is my new favorite easy supper.

1 pie=3 servings of 2 slices each.

WW info:
flex: 8 points per serving
core: 3 points (for the crust)

No-Bake Peanut Butter Pie

2007-10-31T20:39:00.000-04:00

OK, there's 5 minutes of baking involved. But other than that, its really easy and I guarantee that won't be a crumb left. I brought this to work today for a pot-luck luncheon and it DISAPPEARED. Save yourself a piece before you serve.

1 egg white
1 premade Oreo pie crust
1 cup + 2 Tbsp creamy peanut butter
8 ounces cream cheese
1/3 cup sugar
12 ounces frozen whipped topping, thawed
1 (12 ounce) jar of hot fudge

Preheat oven to 375°F.

Beat the egg white in a small bowl and brush pie crust with egg white and bake for 5 minutes. Allow crust to cool completely before adding filling.

Using an electric hand mixer, beat 1 cup peanut butter, sugar, and cream cheese together in a large bowl. Gently fold in 3 cups of whipped topping. Spoon mixture into pie crust and smooth to edges.

Reserve 2 tablespoons of hot fudge in a plastic sandwich baggie and set aside. Heat the rest of the hot fudge in microwave for one minute (remove metal cap from jar!). Stir and spread to cover peanut butter mixture evenly to the edges. Refrigerate until serving (at least one hour).

Just before serving, spread remaining whipped topping over hot fudge layer. Knead hot fudge in the baggie until soft. Snip a corner off the bag and drizzle in parallel lines over whipped topping. Follow same instructions for the remaining 2 tablespoons of peanut butter and drizzle in opposite direction of fudge.

Topping Alternatives:
Skip the fudge and PB drizzle and sprinkle Reeses Pieces over top (as shown above) OR smash Reese's PB cups or Oreos and sprinkle crumbs over top.

Yields 8-12 servings.

Sloppy Joe

2007-10-30T20:21:00.000-04:00

This is actually a Weight Watchers recipe that someone had emailed me a looong time ago....way before I even considered Weight Watchers. Its way better than Crapwich, I mean Manwich.

2 tsp olive oil
1 small onion(s), chopped
2 medium celery, stalks, chopped
1 medium bell pepper(s), chopped
1 pound lean ground beef or turkey
1 Tbsp chili powder
2 tsp dried basil
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
20 oz canned crushed tomatoes in tomato puree
1/4 cup ketchup
1 Tbsp Dijon mustard
1 cup frozen corn kernels, thawed
8 light hamburger roll(s)

Heat oil in a large nonstick saucepan over medium-high heat. Add onion, celery and bell pepper and sauté until tender, 3 minutes. Add turkey and sauté until browned, breaking up the meat as it cooks, 5 minutes. Add chili powder, basil, salt, black pepper and cayenne; stir to coat. Add crushed tomatoes, ketchup and mustard; mix well.

Bring mixture to a boil, reduce heat, partially cover and simmer, stirring occasionally, 30 minutes.

Stir in corn and simmer 2 minutes to heat through. Spoon mixture onto rolls and serve hot.

Yields 8 servings.

WW info:
flex: 4 points per serving
core: 1 point (for the bun)

Swordfish Kebobs

2007-10-29T21:36:00.000-04:00

The hubby is out of town so that means its fish night! It may be in the 40s outside, but I'm still grilling. This is a keeper for next summer. Next time I'm adding some zucchini and red peppers to really beef up the veggie content.

1/4 cup red wine vinegar
1 tablespoon olive oil
2 teaspoons Italian seasoning
1 pound swordfish steak
1 small red onion, quartered and separated
1 pint cherry tomatoes
8 ounces baby portobello mushrooms, stems removed (about 20 mushrooms)
non-stick cooking spray

kebob skewers

If using wooden skewers, soak in water for at least 10 minutes prior to using.

Remove any skin from swordfish fillet and cut into 1" cubes. Add swordfish cubes, onion pieces, tomatoes, and mushroom caps to a bowl. In a small bowl, mix vinegar, oil, and seasoning. Add half to fish and vegetables; reserve half. Toss fish, vegetables, and dressing until everything is well coated.

Preheat grill to medium-high heat. and spray grates with non stick cooking spray. Make skewers, being especially careful to spear the fish directly through the center of each piece (spearing it off-center can cause the fish to fall off the skewers while cooking).

Place skewers on grill and cook for about 10 minutes, rotating skewers once or twice. Use reserved dressing to baste skewers halfway through cooking. Cook until swordfish is cooked through.

Yields 4 servings.

WW info:
core- all included
flex- 5 points per serving

Portobello Layered Mashed Potatoes

2007-10-28T21:06:00.001-04:00

I adapted this from the recipe I found on Cooking Light and it was DELICIOUS. A great twist on mashed potatoes. I'd bet you can even skip the baking step and just stir the mushroom mixture into the mashed potatoes. Its a shame you can't see the layers of potatoes and mushrooms in my pic though.
1 1/2 pounds Yukon gold potatoes, peeled and quartered
1/3 cup half and half
2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 tablespoon light butter
1/4 cup fresh onion, finely chopped
2 garlic cloves, minced
1 1/2 cups finely chopped portobello mushroom caps
1 tablespoon dried basil, divided
non-stick cooking spray
1/4 teaspoon olive oil

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer until tender; drain, reserving 1/4 cup cooking liquid. Add potatoes back to pot; mash. Add reserved cooking liquid, half and half, 1 tablespoon grated Parmesan, salt, and pepper, and mix until well blended.

Melt butter in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add mushrooms and cook 2 minutes, without stirring. Cook until liquid almost evaporates (about 4 minutes), stirring frequently. Remove from heat, and stir in half the basil.

Preheat oven to 375°.

Spread one-third of potato mixture in bottom of a 1.5-quart casserole dish coated with cooking spray. Spread half of the mushroom mixture over potato mixture; repeat layers, ending with potato mixture. Sprinkle top with remaining cheese and basil; drizzle with oil. Bake for 25 minutes.

Yield 5 servings (serving size: 1 cup)

WW info:
flex: 3 points
core: 1 point

Meatloaf

2007-10-21T22:55:00.000-04:00

I will fight you for the end piece of the meatloaf. It's my favorite part!

OK...this was a magical rising meatloaf. Seriously though...it rose (and stayed risen) like a loaf of bread (see picture below). That's never happened to me before. Perhaps it knew that it would be photographed and wanted to look its best....

non stick cooking spray
1 teaspoon olive oil
1 small onion. diced
3 cloves of garlic, finely chopped
1/4 cup egg substitute (or one egg)
1/2 cup ketchup, divided
2 teaspoons Worcestershire sauce
1/4 cup fat-free, reduced sodium chicken broth
1/4 cup homemade breadcrumbs (or ground oatmeal if following core)
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
20 oz 93% lean ground beef
20 oz 93% lean ground turkey

Preheat oven to 350 degrees.

Spray a skillet generously with non-stick cooking spray and add oil. Heat over medium heat and add onions and garlic. Cover and let onions sweat and cook until translucent (about 7-10 minutes).

Meanwhile, in a large bowl, combine egg, broth, 1/4 cup ketchup, Worcestershire sauce, breadcrumbs, seasonings, and about until 3/4 of the sauteed onions and garlic (reserve about 1/4 of the onions and garlic for later). Separate the ground turkey into 4 equal portions, and do the same for the beef. Add 1 portion of each to the bowl at a time. Be careful to combine the meats well (to avoid a whole bite of beef or a whole bite or turkey later on) but at the same time be careful not to overknead the meat (which will result in a tough loaf).

Spray a loaf pan with non stick cooking spray and fill pan with meat, making sure it is spread evenly. Spread remaining ketchup across the top and sprinkle remaining sauteed onions and garlic over the ketchup.

Place in the center of the oven and bake for 75 minutes.

**Note: As my loaf cooked and shrunk away from the edges of the pan, I noticed ALOT of fat and grease accumulating at the bottom the loaf pan. At about the 40, 60 and 75 minute marks, I siphoned out as much grease and fat as possible with a turkey baster. This did not lend to any dryness or adversely affect the meatloaf at all. Who needs all that grease anyway? Although, I'm sure with some beef broth, ketchup, and cornstarch it might make a decent gravy.

Yields 8 servings.

WW info:
flex:4 points per serving.
core: included

My Homemade Breadcrumbs

2007-10-21T12:57:00.000-04:00

So today I found half a package of light, whole wheat hot dogs buns that got hidden in the back of the fridge. They were kind of stale, but not moldy at all. Seemed like a waste to throw them out, so I decided to grind them up into breadcrumbs. 4 hot dog rolls gave me 3 cups of breadcrumbs, which are way less WW point-heavy than your standard breadcrumbs or panko. They are also a lot less dense (which may or may not have something to do with my crazy-ass rising meatloaf that I made today and used some in).

I'll bet you could even add maybe a tablespoon of grated parmesan cheese, some dried basil, oregano, and garlic powder and voila! Italian seasoned breadcrumbs.

Zuppa Toscano

2007-10-20T11:03:00.000-04:00

Thanks to Joelen for the inspiration for this. I altered the recipe slightly (even thought I halved most of the amounts for less soup, i kept the original amounts of the mushrooms and spinach and I didnt cook the sausage as ground sausage...I left it in the casings and cut it up itno bite-size pices once it was cooked). I think this might become a new staple around here! My husband won't like it since he doesn't like sausage, but I think its fab. I was sort of hoping for a crsip, fall day today so I could curl up with a yummy bowl of warm soup, but its in the 70s (so bizarre for October in New England!). Don't worry...I'll enjoy it anyway!

48 ounces fat-free, reduced sodium chicken broth
1 large baking potato, peeled and diced
8 ounces sweet Italian chicken sausage (2 or 3 links depending on the size of each link)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teapsoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
1 cup cremini mushrooms, sliced
2 cups fresh spinach leaves
1/4 cup half and half

Boil potatoes in chicken broth in a 4 quart pot for about 15 minutes.

Meanwhile, place sausage links in a non-stick frying pan and heat over medium-high heat until browned on the outside. Transfer links to a plate and carefully slice each one down the center, lengthwise (be careful, since the inside won't be cooked through and still a little messy since it hasn't solidified yet), and transfer back to the pan, placing the inside face down to cook. Cook until brown. Transfer links back to plate (wash it first since the chicken was partially raw the alst time we used it!) and slice link halves into bite size pieces. Add sausage pieces to broth and potatoes. Add seasonings and mushrooms to soup and stir. Bring back to a boil and simmer until potatoes are fork tender and mushrooms are soft.

Stir in the spinach leaves; cook for 5 minutes.
Stir in half and half; cook for 5 minutes and remove from heat.

Yields about 4-6 servings.

WW info:
3 points per serving if yielding 6 servings.
4 points per serving if yielding 4 servings.

Turkey Burgers and Sweet Potato Chips

2007-10-17T19:18:00.000-04:00

I love turkey burgers. And the best ones are homemade. And in my opinion (and a few other that have also told me so), I make the best turkey burger out there. The secret? Add enough stuff to the meat until it just doesn't smell like meat. Ha. I usually have at least a half dozen or so in the freezer ready to go when I just don't feel like cooking.

And my sweet potato chips.... I'm finally learning to eat hot orange food. I know that sounds wierd, but I've never been able to stomach things like pumpkin related items, anything sweet potato, cooked carrots, etc. But a coworker ordered some sweet potato fries from a take out place that we frequent, dn you know what? They weren't so bad. So I decided to try it out. I made chips, instead of fries, but its all the same in the end.

The Best Turkey Burger
1 egg white or 1/4 cup egg substitute
1/4 cup seasoned breadcrumbs*
1 Tbsp Worcestershire sauce
1 Tbsp Teriyaki sauce
2 Tbsp fresh parsley
2 garlic cloves, minced
20 ounces 93% lean ground turkey

*If you want to keep the burgers "core", then sub the breadcrumbs for oatmeal and add a dash of a few seasonings like onion powder and dried parsley.

Mix first 6 ingredients in a bowl until well blended. Mix ground meat into egg mixture, just until mixed being careful not to overmix (or else you'll wind up with tough burgers).

Shape into 6 patties. Grill or freeze promptly.

WW info: 3 points per burger (does not include bun)

----------

Sweet Potato Chips
1 large sweet potato
olive oil non stick cooking spray
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp dried rosemary

Preheat oven to 400 degrees.

Peel potato and slice thin (a mandolin is recommended). Toss in a bowl with seasonings and a few sprays of cooking spray. Lay flat on a baking sheet and bake for about 15 minutes. Flip chips and continue to bake until crispy (about 10 minutes). Length of time for baking will vary depending on how thin your potato is sliced.

Yields 2 servings.

WW info:
1 point per serving (based on 4 oz of potato)

Japanese-Style Noodle Bowls

2007-10-14T19:22:00.000-04:00

Growing up, I hated Chinese food, Japanese food...any Asian-style food really. It's still not my preference, but I'm learning to enjoy it. So when I saw Rachael Ray making noodle bowls with bok choy, I was inspired since: 1. I'm very into soup right now and 2. for some weird reason, bok choy is my husband's favorite veggie of the moment.

And hopefully, your green veggies will be a brighter green than mine since I put them in the pot too early.

non-stick cooking spray
1 tsp vegetable oil
1/2 tsp red pepper flakes
3 cloves of garlic, minced
2 inches ginger root, grated
8 ounces shiitake mushrooms, stems removed and sliced
48 ounces fat-free, low sodium chicken broth 2 tsp sesame oil
12 ounces chicken breast, sliced into 2" strips
9 oz Japanese or Chinese noodles (fresh, not dehydrated)
4 scallions, chopped
1 medium head of bok choy, sliced
6 ounces snow pea pods

Spray a large stock pot with non-stick cooking spray, Add vegetable oil abd heat over medium-heat. Add red pepper flakes, garlic, ginger and mushrooms. Add chicken broth and cover. Bring to a boil.

Meanwhile, heat the sesame oil in a skillet over medium heat. Add chicken strips and cook until browned. Add chicken to soup pot. Add one ladle's worth of broth to the skillet and deglaze any bits and flavor in the skillet. Add liquid back to the soup pot. Add noodles, bok choy, snow peas and scallions. When adding the noodles, separate them as you add them to the pot so that don't stick together when they cook. Simmer for 10-15 minutes.

Yields 5 servings.

WW info:
6 points per serving.