Monday, March 30, 2009
Thursday, March 26, 2009
I based the recipe on one my mom described to me over the phone and then I added in a couple different twists based on what I had in the kitchen. I would have prefered to use wheat pasta but we were out...if you have it at home, I think it would really add to the flavor (and nutritional benefits) of this meal.
Chicken Curry Pasta
1/2 lb pasta
1/2 tsp curry powder
1/2 tsp salt
3 diced roasted red peppers (packed in water)
1 can Italian style diced tomatoes
1 small onion, diced
Shredded or diced cooked chicken (I used roughly the equivalent of a breast and a half)
Several halved cherry tomatoes
1. Prepare pasta according to package directions.
2. Combine the curry powder and salt in a small bowl along with a couple of turns from the pepper mill. Saute onions on medium high until they begin to soften...about 5 minutes. Add tomatoes, red peppers, cherry tomatoes, chicken and spices, mixing to coat all ingredients with the tomatoes sauce and spices. Reduce heat to medium and simmer until everything is heated through.
3. Add the pasta to the chicken and curry mixture and toss to combine.
That's it! I hadn't cooked with curry in ages...after remembering how such a small amount of curry can go such a long way in terms of flavor, I'm definitely going to be looking for more ways to incorporate it into our meals.
Tuesday, March 24, 2009
If you're interested in joining SwagBucks, you can go here and tell them I sent you!
Friday, March 20, 2009
So that covers the spuds....now on to the stud!
Doesn't he look so cute?! Stud may have been the wrong choice of words given his little surgical alteration a few months back. But I think you get my point...
Wednesday, March 18, 2009
I found this idea from Real Simple (their picture is WAY more appealing than mine!). At first, the ingredients seemed like such an odd combination to me. But then some of my favorite breakfasts are those skillet type deals with the hash browns, and sausage and eggs all mixed together...which is pretty much what you end up with here.
2 large baking potatoes
2 tablespoons butter
1/4 cup grated Parmesan
2 precooked turkey sausages, diced (I used 4 pieces of turkey bacon, crumbled)
4 large eggs
1. Heat oven to 400° F.
2. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes.
3. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow.
4. Arrange on a baking sheet and cook 10 to 15 minutes or until set.
Such an inexpensive and hearty meal!! It definitely will serve 4...I was surprised at how full I was after 1 half of a baked potato...and the leftovers don't reheat all that well so I'll probably just half the recipe for the 2 of us next time.
Monday, March 16, 2009
It wasn't our favorite because of their stellar service...it always took an eternity to get your food, but hey, we were in college, where did we have to be?
What kept us coming back was their calzones. They were embarassingly large and absolutely stuffed with toppings...you could easily get 3 meals out of 1 of these calzones.
So when I saw a tube of Pillsbury pizza crust and some turkey pepperoni in the fridge over the weekend, I couldn't help but remember those calzones and then I had to have one.
To make these at home, I sauteed some green pepper and onion with 2 links of hot Italian chicken sausage (casings removed). I rolled out the tube of Pillsbury pizza crust (it's quite good when you don't have time to make your own crust) and cut it into 3 equal parts which I then rolled out into circles. I put some of our favorite marinara sauce down the center of each piece of dough (not too much or it will get soggy) and topped it with the sausage mixture, some turkey pepperoni and the Sargento brand Italian cheese blend. Then fold the dough to cover the filling and press the edges to seal (my technique here still needs some work as you can see in the photo). Bake on a greased baking sheet at 375 for 25-30 minutes or until golden brown. Top with grated parmesan and serve with marinara sauce for dipping!
Thursday, March 12, 2009
I followed this Zatarain's recipe and we both really loved the meal! The peppers stayed tender crisp and were a great accompaniment for the rice mix and spicy sauce. I don't know what they put in that seasonings packet with the beans and rice but it is so good! The bit of cheese on top didn't hurt anything either! So next time you see Zatarain's Buy One Get One Free, definitely give this recipe a try!
Wednesday, March 11, 2009
Here's the recipe as I found it on startmakingchoices.com:
1-1/2 teaspoons Canola Oil
2 cups frozen broccoli florets, thawed, drained and chopped
1/2 cup chopped onion
1/2 red bell pepper, chopped
1-3/4 cups fat free milk
1-1/2 cups Egg Beaters
1 cup reduced fat all-purpose baking mix
3/4 cup shredded reduced fat Cheddar cheese, divided
1. Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray.
2. Heat oil in medium nonstick skillet over medium-high heat. Add broccoli, onion and red pepper; cook and stir 4 minutes or until crisp-tender. Remove from heat.
3. Combine milk, Egg Beaters, baking mix and about half of the cheese in large bowl. Beat with wire whisk until blended. Add vegetables; mix lightly.
4. Pour mixture into prepared baking dish. Bake 40 minutes. Sprinkle top with the remaining cheese. Bake another 10 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
I had fresh broccoli so I used that...and used a reduced fat Italian blend of shredded cheese since that's what I had in the fridge. I thought this turned out to be like a puffy omelet and just thought in the future it would be a great way to use up veggies we have lying around that are on the verge of getting too ripe. As I mentioned, Jake wasn't a big fan...but that just meant more leftovers for me which I thought worked equally well for dinner, breakfast or lunch! I think I might be able to change his mind if I leave out the broccoli next time!
Monday, March 9, 2009
Here's a quick and easy recipe that is bathing-suit-season-friendly! Yet another one from Hungry Girl! Can you tell I'm a fan?!
1 1/4 cups whole wheat flour
1/4 cup all purpose flour
3/4 cup granulated Splenda
1 1/2 cups mashed ripe bananas (about 3 bananas)
1/2 cup fat free liquid egg substitute (I used Publix Eggsters)
1/2 cup no sugar added applesauce
2 tsp baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1. In a large bowl, combine all dry ingredients.
2. In a separate bowl, mix the mashed bananas, egg substitute, applesauce and vanilla (all the wet ingredients). Add this mixture to the dry ingredients and stir until just blended.
3. Spoon batter into a large loaf pan sprayed with nonstick spray.
4. Bake at 350 for about 50 minutes are until a knife inserted in the middle comes out clean.
4. Allow to cool slightly before cutting into 8 slices (just 2 pts per slice!).
I sprayed ours with zero-calorie butter spray and it made a great breakfast or after dinner snack!
Monday, March 2, 2009
I blogged about it here...but more importantly, you can go here and vote for Christie's Cupcakes!!