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Archive for the ‘veggies’ Category

PW’s Fresh Corn Casserole

CornChowder

So a while back it was warm outside and fresh corn could be found on just about every street corner. Well maybe not so much anymore now that I was watching it snowing outside, but that won’t stop me from posting this recipe. So The Pioneer Woman did it again, this corn casserole was to die for! Cutting the corn off the cob was a little time-consuming and messy but it was definitely worth it in the end. If you are looking for a recipe involving fresh corn or even canned corn I’d recommend giving this a try.

Enjoy!

Fresh Corn Casserole
Source: The Pioneer Woman

 8 ears Of Corn (Still In The Husk)
⅔ cups Heavy Cream
3 Tablespoons Butter (salted)
½ teaspoons Salt To Taste
Ground Pepper To Taste

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

 Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350º for 30 to 45 minutes or until thoroughly warmed through.

Cajun Chicken Alfredo

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Santa Fe Dip

IMG_2848

If you are looking for a quick and easy dip for either entertaining, as a side of dinner, or maybe for that lazy weekend this is the stuff to try. I was able to whip it up and no time and it tasted pretty good too. If you are looking to make this for two people I highly recommend cutting this recipe in half.

Enjoy!

Baked Santa Fe Dip
Source: Cooking This and That

Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (Omitted the next three itmes because the hubby wouldn’t eat it)
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Pre-heat oven to 350 degrees F.
Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.

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So we are learning there isn’t much of a variety to some of our menu so bear with us if this is very boring to you.

Day Three:

Breakfast:
(Me) 2 eggs, 2 pieces of bacon
(M) 4 pieces bacon, ½ cup milk, yogurt

Lunch:
(Me) onion soup, green tea, yogurt, and a cheese stick
(M) Rustic Tomato Soup, yogurt, cheese stick

Dinner:
(Me and M) Roasted Chicken and Cottage Cheese

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Day Four:

Breakfast:
Same

Lunch:
(Me) Tuna salad, salad with mozzarella cheese and red onion, green tea, yogurt, and a cheese stick
(M) Leftover chicken with sour cream and cheese, nuts, cheese stick

Dinner:
(Me and M) Pesto Chicken and Low Fat Cottage Cheese

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Day Five:

Lunch:
(Me) Cannellini Bean Salad (recipe below)
(M) Burger

Dinner:
(Me and M) Chili

bean-salad

Cannellini Bean Salad
Source: South Beach Diet Quick and Easy Cookbook

2 tablespoon Extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced red onion
¾ teaspoon dried oregano
2 medium cucumbers, peeled, seeded, and diced
1 (15-ounce) can of cannelloni beans (or Great Northern beans)
1 red bell pepper, finely diced
salt and freshly ground pepper

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, bell pepper; toss to combine. Season with salt and pepper and serve.

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Day Two:

So we are learning there isn’t much of a variety to some of our menu so bear with us if this is very boring to you.

*FYI-(M) is my husband

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, Green tea

(M) 4 pieces bacon, ½ cup milk, yogurt

Mid-Morning:

Skipped

Lunch:

(Me) Tuna salad, salad with mozzarella cheese and red onion, green tea, yogurt, and a cheese stick

(M) Mexican Chicken Soup, yogurt, cheese stick

Mid-Afternoon:

(Me and M) Nuts

Dinner:

(Me and M) Parmesan Crusted Chicken (I stuffed mine with a little feta and sun dried tomatoes yum!)

(Me) Stuffed Baked Tomatoes

(M) Low Fat Cottage Cheese

RECIPES:

chicken-and-tomato

Parmesan Crusted Chicken and Stuffed Baked Tomatoes

Tuna Salad
Source: Unknown

2 cans Tuna (I use solid white Albacore)
2 hard boiled eggs
1 T more or less of Fat Free Mayo

Mix all together and refrigerate. You can also add in some thawed frozen peas.

Parmesan Crusted Chicken
Source: I found it on a blog over a year ago and forgot to copy the source, I’m still looking for it

1 packet of dry Italian dressing seasonings
½ cup Grated Parmesan
1 teaspoon garlic powder
2 boneless skinless chicken breasts

Pre-heat oven to 375F. Mix seasonings and cheese together. Wet chicken under water and dredge in parmesan mixture. Place in a greased baking dish and put chicken in the oven for 25-30 minutes or until done.

For an added bonus I stuffed my chicken with a little feta and sun dried tomatoes, it defiantly took this dish to the next level.
Stuffed Baked Tomatoes
Source: The South Beach Diet Quick and Easy Cookbook

4 plum tomatoes, halves lengthwise
1/3 cup shredded part-skimmed mozzarella cheese
¼ cup roughly chopped fresh basil leaves
2 tablespoons freshly grated parmesan cheese
1 garlic clove, minced
Salt and freshly ground black pepper

Heat oven to 400F.

Scoop out the middle of each tomato half with melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, parmesan, garlic, and a pinch of salt and pepper.

Place tomatoes, cut side up, on a baking sheet. Spoon in tomato mixture and bake until cheese is melted and lightly browned, about 10 minutes, serve warm.

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Day Two:

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, vegetable juice

(M) 4 pieces bacon, ½ cup milk

Lunch:

(Me) Tuna salad, salad with mozzarella cheese and red onion, green tea, yogurt, and a cheese stick

(M) Rustic Tomato Soup (recipe below), nuts, cheese stick

Dinner:

(Me and M) Meat Mounds

(M) Low Fat Cottage Cheese

Rustic Tomato Soup

Source: South Beach Diet Quick and Easy

1 tablespoon extra-virgin olive oil

3 garlic cloves, chopped

1/4 teaspoon red pepper flakes (optional)

1 (28-oz) can unsalted diced tomatoes

2 tablespoons chopped fresh basil

2 (5.5-oz) cans low sodium vegtable juice

salt and freshly ground black pepper

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Day One:

So far so good, here’s a break down of today’s menu:

*FYI-(M) is my husband

Breakfast:

(Me) 2 eggs, 2 pieces of bacon, 1 cup coffee

(M) 4 pieces bacon, ½ cup milk

*** Normally two pieces of bacon would be your max but we tweak the rules a little to accommodate my husbands picky eating. Probably won’t yield the best results but it’s some thing. ***

Mid-Morning:

(Me and M) Yogurt

I wasn’t hungry for a snack so I saved the yogurt for lunch. I probably should have eaten it and just save it for later but I was hungry at that point.

Lunch:

(Me and M) Mexican Chicken Soup (recipe to come)

(Me) Diet White tea

Mid-Afternoon:

(Me and M) Cheese stick

Dinner:

(Me and M) Ribeye w/ Seasonings (recipe below)

(Me) Mushrooms w/ Thyme (recipe below)

(M) Green beans

steak-and-mushrooms

PW’s Steak Seasoning
Source: Pioneer Woman

Ribeye Steak (We’ve used all sorts of steaks so don’t limit yourself to ribeye)
1T Lawry’s seasoning
3T lemon pepper
1 tsp kosher salt
Ground black pepper

Mix seasoning together then rub seasoning on steak. We then grilled the steak until it was done. I would look at Pioneer Woman’s recipe for her version, which is quite a bit different.

Sautéed Mushrooms with Thyme
Source: The South Beach Diet Quick and Easy Cookbook

1 teaspoon extra-virgin olive oil
1/2small red onion, thinly sliced
1/4 teaspoon dried thyme
1 pound white or cremini mushrooms, quartered
Salt and freshly ground pepper

Heat oil in a large nonstick skillet over medium-high heat. Add onion and thyme, reduce heat to medium, and cook until softened and lightly brown, about 2 minutes.

Add mushrooms and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season well with salt and pepper and serve hot.

Mexican Chicken Soup
Source: South Beach Diet Quick and Easy

1 tablespoon canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 garlic cloves, minced
2 teaspoons ground cumin
5 cups lower sodium chicken broth
1 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
2 cups mild salsa
salt and freshly ground black pepper

Heat oil in a large pan over medium heat. Add onion amd jalapeno; cook, stirring often, until vegetables are tender, 5 minutes. Stir in garlic and cumin; cook 30 seconds more.

Add broth, increase heat to high, and bring to a rapid simmer. Add chicken and cook until no longer pink, about 3 minutes. Stir in salsa, bring back to a simmer, season with salt and pepper to taste, and serve hot.

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Southwestern Potatoes

My husband and I decided to cook steaks last night. I was looking for a quick side dish and remembered I have a ton of potatoes left over from the holidays. I really wanted to use them up before they go bad, so I was going through trying to find a quick simple recipe for potatoes, just recently I saw a  recipe going around for Southwestern Potatoes. They looked like potato skins and thought this would go perfect with our steak and boy did they! I made a few modifications so if you want the actual recipe you’ll find it at  Sing for Your Supper, which is a really cute blog.

Southwestern Potatoes
Source: Sing for Your Supper

4-5 pieces of bacon fried and chopped
4 peeled potatoes, you could keep them unpeeled but I chose not to
3 tablespoons olive oil
1 teaspoon garlic salt
1 teaspoon black pepper
2 tablespoons butter, melted
2 teaspoons garlic powder
1 cup shredded cheddar cheese

Line large baking sheets with foil and preheat oven to 450 degrees.
Cut potatoes into 1/4 inch slices. Toss the potatoes, olive oil, garlic salt and pepper in a big ziploc bag to coat the potatoes. Arrange potatoes in a single layer on the baking sheets. Bake until lightly browned, about 15-20 minutes. Brush with melted butter and garlic powder, then top with the shredded cheese and bacon bits. Bake until the cheese melts, about 3-5 minutes.

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French Onion Soup

I have been craving this stuff! It is so easy to make I wish I had discovered this awesome soup earlier in life! Plus this is phase One compliant for SBDieter’s. Enjoy!

French Onion Soup
Found on MizFrog’s Pad

2 onions, very finely sliced (can use sweet onions)

1/4 cup Brummel & Brown spread (or other SBD-appropriate margarine)

4 cans beef broth

1/2 teaspoon thyme

1 teaspoon black pepper

1 teaspoon salt (check saltiness of broth first and add salt to taste)

2 cups shredded part skim mozzarella cheese

Heat stock pot over med heat; melt margarine spread, and sauté onions until soft, about 15 minutes. Add 1/2 can of beef broth and continue to cook until the onions have absorbed the broth. The onions should now look almost clear and brownish in color.

Stir in the remaining broth and all seasonings. Simmer for 20 minutes. Ladle soup in oven-proof soup bowls and sprinkle on shredded cheese. Place oven-proof soup bowls under the broiler and broil until cheese is totally melted but not browned.*

*Note: Can just stir in the shredded cheese, if desired, instead of broiling.


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