Monday, January 25, 2010

Turkey Tetrazzini

The cooking from the Guilt Free TOH book continues! Riley, my 7 year old, picked this recipe....there was no picture, but he thought it sounded good. Since it said it made 6 servings and there are 6 of us, I doubled it to ensure we'd have enough for the meal. Riley was not thrilled. JoJo and Tucker ate it, but I think that was only because they were "I GOTTA EAT RIGHT NOW, MOM, YOU'RE STARVING ME OVER HERE! ALL I'VE HAD TODAY IS 40,000 GRANOLA BARS AND 100 APPLES AND A GALLON OF MILK AND A JUG OF JUICE. YOU GOTTA FEED ME, LADY." Rugby liked it and TIm and I thought it was alright, but not something I'd make again, probably. It was a bit on the bland side, but I kind of expected that. There really isn't much for seasoning, but if that's your thing, then this is good for you! We just like a bit more zip. Enjoy!

Turkey Tetrazzini

1/2 pound uncooked spaghetti
1/4 cup finely chopped onion
1 clove garlic, minced
1 tbsp butter
3 tbsp cornstarch
1 can reduced sodium chicken broth
1 can fat free evaporated milk
2 1/2 cups cooked, cubed turkey breast (A 3# turkey breast is enough to make a double batch)
1-4 oz can mushroom stems and pieces, drained (or do yourself a favor and use fresh...just saute them up with the onion and garlic)
1/2 tsp Lawry's season salt
Black pepper, to taste (I used about 1 tsp for a double batch, but I we like a lot of black pepper)
2 tbsp Parmesan cheese (I like to use the fresh kind rather than the powdered)
1/4 tsp paprika

Preheat oven to 350.

Cook the spaghetti according to pkg directions, drain and set aside.

In a large saucepan, saute onion and garlic (and fresh mushrooms if you choose that) in the butter until tender. Combine cornstarch and broth until smooth and add this to the saute pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat to low and add the milk. Cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, canned mushrooms, season salt and pepper.

Transfer to an 8x8 pan that you've sprayed with cooking spray. Cover and bake for 20 minutes. Uncover, sprinkle with Parmesan and paprika and bake another 5-10 minutes or until heated through and cheese is nice and melty.

1 serving = 1 1/4 cup. 331 calories, 5 g fat, 1 g fiber, 28 g protein.

Thursday, January 21, 2010

Chuck Wagon Wraps

We're turning over new leaves left and right over here! First, I got bitten by the running bug, now I've got Timmy working out with me in the morning....and to go with that, we need to start watching what we eat. Here's the challenge...we have 4 boys that need to eat fat. They have boundless energy and need the fat and calories to keep them from losing weight. And they can be a bit fussy sometimes. Well, I've been struggling to find recipes online. I don't make too much time for that, honestly. But, my FABULOUS MIL, bought me a book that, so far, we are enjoying! It's from Taste of Home and it's called Guilt Free Cooking. When I was looking through the book the first time, I said that one recipe sounded interesting....Timmy wasn't real was a veggie "burger" that was carrots and onions and zucchini and not a speck of meat. He told me not to bother making them. So, when he saw the book out tonight he was leery about what I was making and he thought I was trying to sneak something past him until I let him read the's simple and tastes good and appeals to his "meat and potatoes" side, and it's so fast to make!! 5 of the 6 of us enjoyed this, so I'd say it's a winner! Enjoy!

Chuck Wagon Wraps

1# ground beef (I use the cheapest stuff and make sure that I drain it)
1-28 oz can BBQ baked beans (I used the new Bush's Grillin' ones...Southern Pit BBQ and added some Sweet Baby Rays original since it wasn't a big enough can)
2 cups frozen corn (use the frozen, not canned here, pretty please.)
4 1/2 tsp Worcestershire
1 cup (4 oz) reduced fat shredded Cheddar cheese
12 tortillas, warmed (I use Chi-Chi's whole wheat and no one complains)
3 cups shredded lettuce (please use leaf lettuce or something other than iceberg, though that would work too it just isn't as good)
1 1/2 cups chopped tomatoes
3/4 cup reduced fat sour cream

Brown the hamburger in a large skillet. Drain. Stir in baked beans, corn, and Worcestershire. Bring to a boil and reduce heat. Allow to simmer 4-5 minutes, uncovered. Sprinkle with cheese and simmer another 1-2 minutes.

Spoon 1/2 cup meat mixture for each tortilla and top with choice of toppings.

1 wrap = 1 serving. 373 calories, 11 g fat, 4 g fiber, 20 g protien.

Check out other great recipes today at The Grocery Cart Challenge!

Thursday, January 7, 2010

'Nola Bars

Yesterday I wanted to make a treat that was going to a) warm up the house, b)taste yummy, and c)be healthy-ish. I asked for ideas on my facebook page. I LOVE my friends, they always have great ideas and suggestions. Someone suggested Caramel's a weight watchers recipe and sounds awesome...but the kids didn't want them this time. I will make them and post about it, though another time. I'm hoping to have time to make them today or tomorrow. Someone else suggested granola. Well, every time I make granola, I'm the only one that eats it unless it's granola bars, then I barely get one before my vultures kids have them gone. I found a recipe on allrecipes that sounded good and I bought some wheat germ a while back to make granola bars and lost the recipe that called for it. The one I made yesterday was really good! I cut back on the sugar, skipped the raisins, and trimmed the salt just a tad and they were so good! Oh, I added chocolate chips, too. I made a double batch and put them in an 11x17 pan which they filled nicely. Reviews for this one said that a single batch doesn't quite fill a 9x13 pan. Enjoy!

'Nola Bars

2 cups rolled oats
3/4 cup brown sugar (1/2 cup is plenty)
1/2 cup wheat germ
3/4 tsp cinnamon
1 cup ap flour
3/4 cup raisins (opt)
3/4 tsp salt (again, about 1/2 tsp is plenty)
1/2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp vanilla
chocolate chips, nuts, coconut, sunflower seeds(opt)

Preheat oven to 350. Line a pan with foil and spray with cooking spray.

In a large bowl, mix together oats, sugar, flour, wheat germ, cinnamon, raisins and salt. Make a well in the center and pour in the honey, egg, oil, and vanilla. Mix well with your hands (I used my big KitchenAid mixer.) Stir in any extras that you like. I used a whole bag of chocolate chips for a double batch. Pat the mixture into the prepared pan.

Bake for 18-30 minutes, depending on your oven. The edges should just start to brown. This will give you a nice chewy granola bar. Bake a bit longer for crunchy ones. Allow to cool for 5 minutes, then cut into bars and allow to cool completely.

A single batch makes 24 servings. Each serving is: 161 calories, 5.5 g fat, 1.4 g fiber, 2.4 g protien

Monday, January 4, 2010

New Years

Long time, no see! We have just been UBER busy over the holidays. We had 6 Christmas parties that we attended and lots of visiting here, there and everywhere. You know the drill. :) For New Years this year, we had both of Tim's brothers, one of their girlfriends, and one of Tim's sisters over for dinner. We're the only ones (of those) that have kids, so it was just easier to be here. Anyway, I made a prime rib that I got on sale for $4.75 a pound, Windsor glazed carrots, twice baked potatoes in a casserole dish, and two dips (beer and bagel). Tom's fiance, Dawn, brought stuffed mushrooms, veggie pizza, and turtle cheesecake. It was quite the feast. We had a few unexpected visitors which was interesting and we had all the kids in the car with us as we rang in the New Year...that's a long story I'm not going to be sharing. Sorry. Anyway, it was super nice.

Back to the food, afterall, that's why you're here, right?! The Windsor glazed carrots. My BIL left some Windsor here this summer, so I wanted to use that up. PW posted a recipe for whiskey glazed carrots that fit the I got to use my NEW cast iron skillet!! Enjoy!

Copy and pasted from PW's website...

  • 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
  • 1 stick Butter
  • ½ cups Jack Daniels Or Other Whiskey (We used Windsor)
  • ¾ cups (to 1 Cup) Brown Sugar
  • ½ teaspoons (to 1 Teaspoon) Salt
  • Freshly Ground Pepper, to taste
Preparation Instructions

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches., cooking for 60-90 seconds each batch. Remove from skillet.

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.