Sunday, September 30, 2012

Cashew Chicken

Ive actually never had cashew chicken before but, it sounded damned good.  Not to mention, this is another crockpot dish & being that fall is in full swing in Baltimore, it seemed ideal for a Sunday dinner.

Recipe from Better Homes & Gardens
Yields 6 servings
256 calories per serving

1 can cream of mushroom soup
3 tbsp low sodium soy sauce
1 tsp ground ginger
1.5 lb chicken tenders
16 oz frozen broccoli stir fry blend
4 oz sliced mushrooms
1/2 c cashew halves

Put all ingredients in a crockpot.
Cover & cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.
Stir in cashews & serve.

Cheesy Whipped Potatoes

Like any other human being cheese, potatoes, & garlic are the best combination on any day but especially on a crisp, Autumn evening.

Recipe from Best Homes Test Kitchen
Yields 8 servings
107 calories per serving

1.5 lb potatoes, cut into 1/2 inch cubes
1/3 c part-skim ricotta
1/3 c crumbled blue cheese
1 tbsp minced garlic

In a large pot, cook potatoes in boiling water for 20 minutes.

Meanwhile, mix ricotta cheese & blue cheese in a large bowl.
Add garlic, salt, & pepper and mix again.

When potatoes are finished cooking add to bowl.
Beat with an electric mixture until smooth.

Mushroom Onion Calzone

Did my usual Saturday night routine with my friends & this is what we made this time.  Mushrooms & onions & garlic, oh my!

Whole wheat pizza dough
8 oz part-skim mozzarella cheese, shredded
1 large onion, halved & thinly sliced
3 tbsp olive oil
3 c mushrooms, sliced
2 cloves garlic, minced

Preheat oven to 375.
Lay pizza dough out on a baking sheet.

In a large skillet cook onions in 2 tbsp of olive oil over medium heat until tender.
Place onions in the middle of the pizza dough & sprinkle half of cheese over top.

In the same skillet pour remaining tbsp of olive oil & cook mushrooms & garlic until tender.
Place mushrooms atop of onions & sprinkle remaining cheese over top.

Fold pizza dough into a calzone shape.  
Top with garlic & a little extra cheese & bake for 30 minutes.

Friday, September 28, 2012

Chewy Cupcake Brownies

I havent baked anything in quite a while & I figured that since my roommates were out & I had the kitchen to myself, Id make something sweet.  Plus, my birthday is on Tuesday!

Recipe from Spark People
Yields 12 brownies
72.2 calories per serving

3/4 all-purpose flour
1/2 c brown sugar
3 tbsp unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 c water
1/4 c unsweetened applesauce
1/2 tsp cider vinegar
1.5 tsp margarine, melted
1/2 tsp vanilla extract

Preheat oven to 350.

In a bowl stir together flour, brown sugar, cocoa, baking soda, & salt.
In another bowl stir together the remaining ingredients.
Pour water mixture over flour mixture & stir until batter is smooth.

Pour into a muffin tin coated with cooking spray.
Bake for 20 minutes.

Spinach & Feta Casserole

Ive been going on and on about how much I love feta cheese lately & this recipe is no exception.  My ex and I ate the crap out of this last time I made (& forgot to photograph) it.

Recipe from Better Homes & Gardens
Yields 4 servings
172 calories per serving

3 eggs, lightly beaten
2 c fat-free cottage cheese
10 oz frozen spinach, thawed
1/3 c fat-free feta cheese
1/4 c margarine, melted
3 tbsp all-purpose flour
2 tsp dried minced onion

Preheat oven to 350.
Grease small casserole dish & set aside.

In a large bowl, combine eggs, cottage cheese, spinach, feta cheese, margarine, flour, & dried onion.
Transfer mixture into casserole dish.

Bake, uncovered, for 45 minutes.

Monday, September 24, 2012

Garbanzo Bean Stew

The garbanzo bean obsession continues.  I ended up topping my portion that I ate last night & tonight with feta cheese because chickpeas & feta just go hand in hand in my head.  This, for me, also marks the official start of fall because I pulled out my crockpot.

Recipe from Heart Healthy Living
Yields 4 servings
245 calories per serving

3 15 oz cans chickpeas, rinsed & drained
1 lb red potatoes, cubed
1 medium red pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
28 oz vegetable broth

In a 6 quart slow cooker stir together chickpeas, potatoes, red pepper, onion, garlic, cumin, paprika, & cayenne pepper.
Pour vegetable broth over top.

Cover & cook on low heat for 9 - 10 hours or high heat for 4 - 5 hours.

Sunday, September 23, 2012

Beef & Black Bean Wraps

Apparently, I cant stay away from beans this week.  They are great because they're full of protein which means they're super filling.

Recipe from Better Homes Test Kitchen
Yields 6 servings
267 calories per serving

8 oz lean ground beef
1 c onion, chopped
2 cloves garlic, minced
1.5 tsp ground cumin
1 tsp chili powder
15 oz black beans, drained & rinsed
1 large tomato, chopped
1/4 tsp salt
1/4 tsp pepper
6 whole wheat tortillas
1 c reduced fat monteray jack cheese, shredded

In a large skillet cook ground beef, onion, & garlic until meat is browned.

Stir in cumin & chili powder & cook for a minute.
Stir in black beans, tomato, salt, & pepper.
Cover & cook for 5 minutes.

Spoon mixture into each tortilla & top with cheese.

Peppery Artichoke Salad

I do love artichokes & I never thought to try them with Caeser dressing.  Should make for an excellent lunch dish this week.

Recipe from Better Homes & Gardens
Yields 6 servings
189 calories per serving

15 oz black eyed peas, rinsed & drained
14 oz artichoke hearts, drained & cut up
1/2 c mixed salad greens, torn
1/4 c creamy Caeser dressing
1/4 tsp black pepper

In a medium bowl combine all ingredients except dressing.
Pour dressing over top.
Toss to coat.

Kickin' Baked Pasta

Another Saturday night dinner date with friends.  I dont know what the pasta kick is lately but, this was sure tasty!

Recipe from Rotel.
Yields 12 servings.
288 calories per serving.

1 box whole wheat pasta
1 lb Italian sausage, casings removed
1 medium onion, chopped
8 oz sliced mushrooms
28 oz crushed tomatoes
10 oz diced tomatoes with red peppers
2 c part-skim mozzarella cheese

Preheat oven to 375.
Spray a large casserole dish with cooking spray & set aside.

Cook pasta according to directions on box.

Cook sausage, mushrooms, & onions in a large skillet over medium-high heat until sausage is crumbled & no longer pink.
Drain & set aside.

Drain pasta.
Pour crushed tomatoes on the bottom of casserole dish.
Layer pasta, diced tomatoes, sausage mixture, & cheese in dish.

Bake for 30 minutes.

Wednesday, September 19, 2012

Ham & Corn Tostados

This was so fast & perfect for a weeknight.

Recipe from Better Homes & Gardens.
Yields 4 servings.
250 calories per serving.

8 oz fully cooked ham, cubed
8 oz canned corn
1/2 c salsa
1/2 c reduced fat colby jack cheese, shredded
2 tbsp scallions, chopped
4 flour tortillas

In a medium skillet, combine ham, corn, & salsa.
Bring a boil, reduce heat, cover & simmer for 5 minutes.

Top each tortilla with ham mixture, cheese, & scallions.

Monday, September 17, 2012

Sausage & Pepper Medley

I so seldom cook with sausage.  It's actually kind of a shame but I also regard 'non-lean' meat as kind of a treat.  Plus, sausage & peppers are one of my favourite combinations.

Recipe is from Better Homes Test Kitchen.
Yields 6 servings.
204 calories per serving.

1 lb uncooked turkey sausage links
1 tbsp olive oil
2 cloves garlic, minced
4 medium bell peppers (I used 2 green, a red, & a yellow), seeded & cut into strips
1 large onion, thinly sliced & separated into rings
14.5 oz diced tomatoes, undrained
1/4 tsp oregano
1/4 tsp crushed red pepper
1/4 c parmesan cheese

In a large skillet, cook sausage links over medium heat for 5 - 8 minutes, turning frequently.
Reduce heat to medium-low, cover, & cook for about 10 minutes.
Transfer links to a cutting board & cut into smaller pieces.

Add olive oil to the same skillet & increase heat to medium.
Add the garlic & cook for 30 seconds.
Add peppers & onion; cook for 5 minutes, stirring occasionally.

Add sausage, tomatoes, oregano, & crushed red pepper.
Bring to a boil & reduce heat.
Let simmer uncovered for 5 minutes.
Sprinkle with parmesan cheese to serve.

Broccoli Salad with Creamy Feta Dressing

This is actually something Id made over Labor Day weekend for a BBQ with my friends but, throughout the chaos that was the kitchen that day, I didnt remember to take a picture.  However, everyone (myself included) really loved it so much that I figured Id make it as one of my lunches this week & actually blog it.

Recipe from Eating Well.
Yields 4 servings.
122 calories per serving.

1/3 c crumbled feta cheese
1/4 c non-fat plain yogurt
1 tbsp lemon juice
1 clove garlic, minced
1/4 tsp black pepper
8 oz broccoli crowns, chopped
7 oz chick peas, rinsed
1/2 c red bell pepper, chopped

Whisk feta, lemon juice, garlic, & pepper in a medium bowl until combined.

Add broccoli, chick peas, & bell pepper.
Toss to coat.

This can be served at room temperature or chilled.  From my experience, it's delicious either way.

Sunday, September 16, 2012

Crunchy Zucchini & Tomato

This was the side to last night's dinner.  Jo & I opted to put a few different veggies in this version but, it was around the same calorie count.  Tell you the truth, I dont recall exactly everything so, Ill just write up the recipe as I have it.

Recipe from Better Homes Test Kitchen.
Yields 4 servings.
54 calories per serving.

1 medium zucchini, quartered & cut into 1 in pieces
1 large tomato, diced
1/4 tsp Italian seasoning
1/4 tsp black pepper
1/3 c panko
1/4 c parmesan cheese, shredded
1 clove garlic, minced

Preheat oven to 450.

Place veggies in a cooking dish.
Sprinkle with Italian seasoning & pepper.
Bake for 20 minutes.

Pull pan out of the oven sprinkle with Panko & parmesan cheese.
Roast for 5 more minutes.

Santa Fe Chicken

My friend, Jo, & I made this last night for dinner.  It was super good & the spices were so right on.

Recipe from Campbell's.
Yields 4 servings.
260 calories per serving.

1 tbsp flour
1 tbsp chili powder
4 skinless, boneless chicken breast halves
2 tbsp vegetable oil
10 oz marinara sauce
1/4 c cheddar cheese, shredded

Stir flour & chili powder on a plate.
Coat chicken with mixture.

Heat oil in a large skillet over medium-high heat.
Add the chicken & cook for 10 minutes.

Add the marinara & heat to a boil.
Reduce heat to low.
Cover & cook for 5 minutes.
Top with cheese.

Sunday, September 9, 2012

Pan Con Tomate

I dont really eat a lot of bread merely because it makes me blow up like a balloon, even if I eat only a small amount.  This just looked way too good to pass up & it went along perfectly with the Mexican meatloaf Id made for dinner.

Recipe from Skinny Taste dot com.
Yields 8 servings.
185 calories per serving.

16 oz rustic loaf
3 garlic cloves, peeled & left whole
3 ripe medium tomatoes, halved
Salt & pepper, to taste
Olive oil spray

Preheat oven to 375.
Slice bread into 8 pieces.
Place on a baking sheet, spray with olive oil spray, & season with salt & pepper.
Bake for about 5 minutes.

Remove from oven.
While bread is still warm, rub the garlic cloves over the surface.
Rub tomatoes halves over top.

Serve immediately.

Skinny Mexican Meatloaf

Im a pretty big fan of meatloaf.  My mom would make it for us pretty regularly when I was a kid & I cant remember the last time I ate any kind of meatloaf.  I stumbled across this & thought it was about time.  Not to mention, the serving size is extremely generous.  And there's nothing like a Tex Mex twist on a childhood favourite.

Recipe from Skinny Kitchen dot com.
Yields 4 servings.
215 calories per serving.

1lb extra lean ground beef
1 c yellow onion, chopped
1/2 c red pepper, chopped
1/2 c frozen corn, thawed
1 c salsa
1/3 c reduced fat tortilla chips, crushed
2 egg whites
Fresh black pepper, to taste

Preheat oven to 350.
Line a baking sheet with foil.

In a large bowl, combine beef, onions, red pepper, corn, 1/2 c salsa, tortilla chips, egg whites, & pepper.
Mix well until thoroughly combined.

Place mixture in the center of the baking sheet and shape into 12 x 4 loaf by hand.
Spread remaining salsa over the top.

Bake for 1 hour.
Let stand for 5 minutes before slicing.

Chickpea Salad

Chickpeas & feta?  Oh hell yes please!  This is really fast to assemble & ideal for grab & go lunches for the work week.

Recipe from Eating Well dot com.
Yields 6 servings.
90 calories per serving.

7 oz chickpeas, rinsed
2 cucumbers, peeled & diced
2 c grape tomatoes, halved
1/4 c feta cheese, crumbled
1/4 c red onion, diced
1/2 c fat free ranch dressing
Ground pepper, to taste

In a large bowl place chickpeas, cucumber, tomato, cheese, onion & pepper.
Pour dressing over top & mix until evenly coated.

Cucumber & Black Eyed Pea Salad

Apparently, I was feeling in the mood for Mediterranean food this week because both of the lunch dishes I chose involved feta cheese and cucumbers.  I have been on quite a feta kick lately.  A few weeks ago I made the boyfriend & I this feta & spinach dish that we ate the crap out of!

Recipe from Eating Well dot com.
Yields 6 servings.
160 calories per serving.

3 tbsp olive oil
2 tbsp lemon juice
1 tsp oregano
pepper, to taste
2 cucumbers, peeled & diced
1 can black beans, rinsed
2/3 c red bell pepper, diced
1/2 c feta, crumbled
1/4 c red onion, silvered

Whisk together olive oil, lemon juice, oregano, & pepper in a large bowl.
Add cucumber, black beans, bell pepper, feta, & onion.
Toss to coat.

Friday, September 7, 2012

Double Cheese Potatoes with Ham

I made this dish for my boyfriend & I the other night for dinner.  My camera battery had died, which is the reason for the cell phone picture.  But, I promised that Id be better again at taking pictures of the things I prepare.

Recipe from Better Homes Test Kitchen.
Yields 4 servings.
219 calories per serving.

4 baking potatoes
21 g Laughing Cow Cheese, garlic & herb flavored
1/2 c green onions, chopped
1 tbsp olive oil
salt & pepper, to taste
1/2 c skim milk
1/4 c lean ham, diced
1/3 c reduced-fat cheddar cheese, shredded

Preheat oven to 375.

Poke holes in potatoes, wrap in paper towels, & place in the microwave for 10 minutes.
Cut each potato in half length-wise & scoop out pulp into a mixing bowl.
Add cheeses, onions, oil, salt, & pepper & mix until well-blended.
Add milk & continue blending.
Scoop mixture into each shell & sprinkle with ham.

Bake for 30 minutes.

Tuesday, September 4, 2012

Skillet-Roasted Potato Salad

Man, I havent made a post here in a while.  I apologize but, lately, every time Ive been cooking it's been with my friends so I forget to take photos of what I/we've made.  I swear Ill do better with that next time.

Anyways, this is going to be my lunch for the week.

Recipe from BHG dot com.
Yields 6 servings.
172 calories per serving.

1 lb potatoes, cut into 1 inch pieces
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 medium squash, diced
1/3 c Italian vinaigrette
1 sweet red pepper, chopped
6 cherry tomatoes, halved

In a large skillet, cook potatoes in olive oil over medium heat for 15 minutes.
Spoon potatoes into serving dish & sprinkle with salt & pepper.

Add squash to the same skillet & cook over medium heat for 5 minutes.
Add to serving bowl with potatoes.

Pour vinaigrette over potatoes & squash.
Add pepper & tomatoes & toss together.