Showing posts with label Veggies. Show all posts
Showing posts with label Veggies. Show all posts

Sunday, August 11, 2013

Chicken and Sweet Potatoes for Baby

Have I mentioned Yams is one of the easiest things to make and so good for babies.  Well that still hasn't changed.  Neither has my need to make my own baby food.  While on vacation last week I had to stop and buy a couple of jars of baby foods and I couldn't believe how much 1- four ounce jar was.  If you're looking for a cost affective alternative for feeding your baby making your own is the way to go. 
So at Emilie's 6 month appointment I was asked if Emilie has gotten any proteins.  Which I had started giving her yet, I really thought that came at 8-9 months, boy was I behind with the times.  I decided that I would give her pureed chicken combined with one of Emilie's favorite meals, sweet potatoes, (AKA yams).  I tried to make all my baby food once a week so I'm not making it during the week.  This will take about 3 lbs of yams and  1 to 1.5 chicken breast  to make a weeks worth of food, if your little one is eating 4ounces daily.
Steamed Sweet Potatoes
Pureed Chicken Breast and Sweet Potatoes

Like always, Happy cooking!

  • Large stock pot
  • Steamer basket
  • 3-4 lbs of Sweet potatoes
  • 1-1.5 Chicken breast
  • Wash the yams and split them length wise.
  • Place yams in steam basket and let steam until yams are squishy when lightly squeezed.  Once sweet potatoes are done, allow to cool, then scoop out sweet potatoes into blender
  • In a second pot, pooch chicken breast until fully cooked, once done let cool before added to blender. 
  • Use some of the water use to steam the swett potatoes to get desired thinness.  (Due to the added protein, this might require more water than what you expect.)
  • Once puree has cooled transfer to ice cube tray and freeze.
  • Each cube equals one ounce of baby food.
I hope your little ones enjoy it as much as mine does.

Saturday, December 8, 2012

Herbed Eggplant Gratin with Creme Fraiche

I think I've said this before, but just in case I didn't I'm in love with Pinterest.  I've found so many different things on that site that it's just amazing.  I've found anything from home decor ideas, to things to do with the kids, to one of my favoriate pass times....COOKING! How can you not love a site that allows you to have everything you need right at your finger tips. 

About a month ago I came across this reciepe and I told myself I would have to try it because eggplant is one of the few veggies that I could get Jonathan to eat without it being WW III.  All you mothers know what I'm talking about, if only they were like that when it came to sweets, but that's a whole other story. 

I have to say that hey Creme Fraiche is what makes this dish.  I personally recommed only using enough of the two sauces to cover the eggplant so it's not dry.  Sometimes I feel that too much sauce really masks the taste of the eggplant and what's the point of eating eggplant if your not going to taste it. 

This really pairs well as a side dish, with meatballs and pasta, or since eggplants are sucha harty veggie, it could even be made into a grinder.  whatever way you go, you will not be disappointed. 
Like always happy cooking and Baking!


2 medium to large eggplant, sliced 1/2″ thick
salt & pepper to taste
cooking spray
1 quart simple tomato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
12 oz. creme fraiche
4 oz parmesan cheese, grated


Preheat oven to 375.
Season eggplant slices with salt and pepper.
Spray and heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.
Set aside while you prepare the creme fraiche.
Place creme fraiche in a small saucepan and bring to a simmer over medium heat.
Let reduce until you have about 1 cup.
Then stir in half of the grated parmesan and all of the chopped herbs and set aside.

Spray a casserole dish and place eggplant inside in a single layer.
Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.

Make two more layers of eggplant and sauce, covering the top with tomato sauce.
Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.

Bake uncovered until browned and bubbling, about 25-30 minutes.
Let rest briefly before serving.

Saturday, December 17, 2011

Italian Sausage with Broccoli Rabe and Pasta

Is it just me, our does everyone fall into a food rut every once in awhile? I love food and trying new dishes. This that said...working long days, and then coming home to a three year year old, sometimes is easier to go to your staple recipes. You know what I'm talking about... the recipes that you don't need to think about it, you just go into auto pilot and before you know it dinner is served.

Yeah, I too am guilty of this, more so when winter rolls around because it get darker earlier, and I associate darker with later, which means make something fast. Now that the holiday are right around the corner I came up with the idea of keeping a food log. This is where I write what plan on making each day, giving me the opportunity add something new into the rotation. This has helped me a lot and I've worked it out so that on nights that I know I'll be coming home early, I plan on trying something new. And tonight was one of those is my spin on the traditional sausage and broccoli.

Hope you enjoy! And like always, Happy Cooking!


1 package of whole wheat pasta
1 tablespoon extra virgin olive oil
1 pound bulk Sweet Italian sausage (I like to use a turkey sausage)
2 cloves garlic, minced
2 cups chicken broth
1 cup of white wine
1/8 teaspoon crushed red pepper flakes
1 bunch broccoli rabe, trimmed
1/4 cup butter
1 1/2 cups grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon of sugar


Bring a large pot of lightly salted water to a boil over high heat.

Add in pasta, and cook until al dente, about 8 minutes, once done drain pasta.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Stir in the sausage until crumbly and no longer pink, this will take about 5 minutes.

Stir in the garlic, and continue cooking until the sausage begins to brown, for another 5 minutes.

Pour off the excess grease, then add chicken broth, white wine, and red pepper flakes.

Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe almost done about 2 minutes.

When the broccoli rabe almost done, stir in the butter, Parmesan cheese, salt, pepper, a sugar until sauce has thickened.

Add everything in with the pasta and and serve hot.

Wednesday, September 7, 2011

Sweet Potato and Pecan Pancakes

I can not tell you how excited I was when I found this recipe. As you all know, I'm always looking for ways to get Jonathan to eat more veggies, and I could not tell you when the last time he eat pancakes...that is until now! Mashing up a sweet potato and adding it into this pancake mix is the perfect way to ensure that he gets an added severing of veggies.

My husband stated that this recipe was really good and in his own words "savory" Jonathan stated that they were "yummy, yummy for his tummy" Which makes this mommy, very happy! Drizzle with maple syrup and butter, or serve with a side of fresh fruit.

Happy eating!

Recipe adapted: Cooking Light 2006


1 1/4 cups all-purpose flour
1/4 cup chopped pecans, toasted
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup fat-free milk
1 cup mashed cooked sweet potato
3 tablespoons brown sugar
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
Cooking spray


Add AP flour into dry measuring cups; level with a knife.

Combine the next 4 ingredients (through cinnamon) in a large bowl, stirring with a whisk.

Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; and then add to flour mixture, stirring just until combined.

Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

Heat a nonstick griddle or nonstick skillet over medium-high heat.

Coat griddle or pan with cooking spray.

Spoon about 1/4 cup batter per pancake onto griddle or pan.

Cook 2 minutes or until tops are covered with bubbles and edges look cooked.

Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Wednesday, August 10, 2011

tomato basil soup

As my readers well know, I tend to work 50+ hours a week, and then dealing with the traffic. I have nights when I don't get home until 6:30-7:00 o'clock at night. So dinners on my "late nights" tend to be carry out...and I don't know about the rest of you, but it gets old fast!

So for the passed few months I've gotten back on the meal planning routine and on the weekends I make something a head of time for our Monday night dinner. This weekend I decided that Monday's dinner would be TOMATO BASIL SOUP with stuffed sausage bread (also baked the night before)can you say yum?!?!

Not only is this a healthier filling meal, but it only take 5 a total of 5 minutes to reheat when you arrive home after a long day in the office.

I hope you all enjoy it as much as we

Recipe Source: Ina Garten


3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 onions chopped
6 garlic cloves, minced
2 tablespoons unsalted butter
1 (28-ounce) canned plum tomatoes with juices
4 cups fresh basil leaves, packed
1 quart chicken stock or water
1 cup of cream (I use fat-free and it works well)


Preheat the oven to 400 degrees F.

Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper.

Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, until the onions start to brown.

Add the canned tomatoes, basil, thyme, and chicken stock.

Add the oven-roasted tomatoes, including the liquid on the baking sheet.

Bring to a boil and simmer uncovered for 40 minutes.

Once above is complete blend using hand blender, return to stock pot and then add cream and let it come to quick simmer.

Taste for seasonings and serve hot.

Tuesday, August 9, 2011

Zucchini Bread

Since we had so many zucchini this year, I had t o find new ways to use them, before they went to waste. Of course having a child that is the "I wouldn't eat that because it's green" stage, I had to find new ways to get certain veggies into his diet. Adding shredded zucchini into the bread makes it easy for me to achieve that goal.

The cool thing about this bread is that the spices in it, make it taste more like a coffee cake bread then an actual zucchini bread. The bread comes out with a nice smooth, moist texture. Something else that I love about this bread is the fact that it freezes well, so you can eat one now and then freeze the second bread for another day. I hope you, and your family all enjoy this as much as we have.

Recipe inspired by Paula's Home Cooking


3 1/4 cups of whole wheat flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon of allspice
2 teaspoons baking soda
2 teaspoon ground cinnamon
2 1/2 cups sugar
1 cup unsweetened apple sauce
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice


Preheat oven to 350 degrees

In a large bowl, combine flour, salt, nutmeg,all spice baking soda, cinnamon and sugar.

In a separate bowl, combine apple sauce, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry.

Bake in 2 standard loaf pans, sprayed with nonstick spray.

Bake for 1 hour, or until a tester comes out clean.

Sunday, August 7, 2011

Healthy Zucchini Muffins

This month's JADE from decided that the What's Baking challenge would be Celebrate Summer. This month I decided that I would use up the abundance of Zucchini I have, and try to make something that was tasty and healthy.

Jonathan is in the phases where we wouldn't eat any green veggies. So, as his mother it's my job to find a way to get him to eat them. And I ask you, what better way than to bake them into his favorite things.

This recipe is so good that even myself who hated Zucchini love this recipe. With the applesauce and spices you really can tell that they have anything healthy in them. I hope you enjoy them as much and my 3 year old who eat 2 in one sitting!

Happy Baking!



2 cups of shredded zucchini
2 cups of whole grain pancake mix
1 Tsp of cinnamon
1 teaspoon of allspice
1 teaspoon of pumpkin pie spice
3/4 cup of brown sugar
1/4 cup of unsweetened applesauce
2 Tsp of lemon juice


Wash,peel, and shred zucchini

Wrap grated zucchini in a couple of paper towels and squeeze to remove water.

Preheat oven to 375 degrees

Line a 12 cup muffin tin

In a large bowl, and mix pancake mix,along with all the dry spices

In another bowl whisk together eggs, applesauce, and lemon juice

Fold egg mixture into shredded zucchini and dry ingredients.

Fill each muffin cup with 2/3 full with batter.

Bake for 15 minutes (until golden brown)

Cool on baking rack for 5-10 minutes.

Friday, July 8, 2011

Hubby's Cole Slaw

About 2 weeks ago, a friend emailed me requesting that I bring Cole Slaw to her daughter's Birthday party. My 1st thought was, how are you going to email me and tell me what to bring. Then my next thought was I never make slaw, because I don't like it; how was something to bring it to a party?

After telling my husband about my dilemma,my husband (who will eat just about anything) said that we would have care of this. I was doubtful about this, but I agreed to allow him to make it, if it came out awful, I could always blame him. LOL!

I was going to skip posting this recipe, but the fact that it was so easy to make and the fact that everyone loved it really change my mind. I hope you all enjoy this recipe as much and everyone at the party did.

Like always happy cooking!

6 cups shredded cabbage
1 cup shredded carrot (about 3 medium carrots)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper to taste


After shredding the cabbage in your food processor, combine cabbage and carrots in large bowl.

In a smaller bowl, combine mayonnaise, vinegar, celery seed, sugar, salt and pepper.

Add mixture to cabbage and let chill for a couple of hours before serving.

Thursday, March 31, 2011

Kale Soup- Caldo Verde

Here is another one of my favorite Portuguese soup recipes. I made this as a starter dish for my 24x24 meal. Not only is it an easy basic recipe that you can throw together it's also very tasty.

Growing up this was something that my mother would make on a weekly bases, especially on cold winter nights. This soup along with a think slice of crusty bread makes a wonderful meal. I hope you all enjoy it as much as my family and friends have.

Happy Cooking!
Source: My mother's kitchen


4 tablespoons olive oil, divided
1 clove garlic, minced
6 large potatoes, peeled and chopped into chunks
2 quarts cold water
6 ounces chorizo sausage, thinly sliced
2 1/2 teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and thinly julienned


In a large saucepan over medium heat, cook garlic in 3 tablespoons olive oil for 3 minutes.

Stir in potatoes and cook, in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.

Puree the potato mixture in food processor.

Stir the sausage, salt and pepper into the soup and return to medium heat.

Cover soup broth and simmer 5 minutes.

Then stir kale into soup and simmer, 5 minutes, until kale is tender and jade green.

Stir in the remaining tablespoon of olive oil and serve at once.

Sunday, February 6, 2011

Carrot cake Muffins

Every Sunday I bake some kind of baked good for weekday mornings. I know I've said it in the passed weekdays are hard for my husband I to have a good breakfasts before going to work. Before we had Jonathan I would make myself a berry smoothie and my husband was known to skip breakfast all together...I know, I know...not the healthiest habit. Good news is that since we have had Jonathan he has become much better about this.The fact that I bake something every weekend helps a lot.

Each week, I make some type of breakfast bread, or a muffin which my husband is able to eat, or take with him, before he walks out the door. The passed few weeks I've made different breakfast breads, so this week the husband asked if I could make him some carrot cake muffins. The problem with that request was I lost the carrot cake recipe I use to have. Therefore I asked the wonderful ladies on WC if they had a recipe that they would be willing to share.

I was lucky that Cathy of was online and was able to share her carrot cake recipe with me. So thanks to Cathy for sharing your recipe. Please feel free to click on the link below to see her original post for carrot cake, I omitted the frosting because, this is a breakfast food. But I plan on trying making this into a cake, "cake" some day soon!

Hope you all enjoy this recipe as much as my husband has. Happy baking!

4 eggs
1 1/4 cups vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
1 cup crushed pineapple, drained
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots (About 6-7 carrots)


Preheat oven to 350 degrees F (175 degrees C). Line muffin tins.

Grate carrots and set aside.

In a bowl combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, beat together eggs, oil, sugars, vanilla, and pineapple. Mix in dry ingredients.

Once mixture is well combined, stir in carrots.

Pour equal amounts into prepared muffin tins, abou 3/4 of the way.

Bake in the preheated oven for about 15-17 minutes (time will depend on muffin pan, I use a pampered chef stoneware so it tends to take a little longer)

After 15 minutes check with toothpick muffins will be done once the toothpick comes out clean.

Let cool in pan for 5 minutes, then place on wire rack until completely cool.

Monday, January 31, 2011

Creamy Chicken and Veggie Pasta

I'll admit it, I love pasta in any type of cream sauce. But realistically cream sauces are no ones friend. Let's face it...cream based sauces are not the best for anyone's waist line. The good things about this recipe is, all one needs to do is make a few adjusts. By doing this you save on calories and fat, and you can still have that same great taste.

Dinner does not have to be flavorless or take a long time to put together. This recipe is that it's so easy and perfect after a long day at work. Because it's a lighter version and can be made in about 30 minutes, it's become one of my go to weeknight dinner recipes. I hope you all enjoy this as much as my family and I have.

Happy cooking!

Recipe source yours truly


1 (16 ounce) box dried whole wheat penne pasta
2 Tbsp. olive oil
1 pounds chicken breast, sliced
1 1/2 tsp. salt
1 tsp. black pepper
1 teaspoons of crushed red pepper garlic sauce
1 jar artichoke hearts
1 medium red onion chopped
1 red pepper, thinly sliced
2 garlic cloves, minced
1 cup chicken broth
1/2 cup fat free half and half
1/2 cup grated Parmesan cheese
1 and 1/2 cup chopped broccoli
2 Tablespoons cornstarch (to make a slurry)


Cook the pasta according to package directions and set aside.

Season the chicken with the salt, pepper and red pepper garlic sauce set aside.

Heat oil over medium heat in a large skillet and add sliced red pepper, and onions and cook until veggies are soft and then add garlic.

Add chicken and cook until it starts to brown about 5 minutes.

Once chicken is cooked add in the artichoke hearts, and stir in the chicken broth. Bring to a simmer.

Once it has come to a steady boil, stir in half and half, and add in the Parmesan cheese, and broccoli.

Add corn scratch slurry, and mix in with chicken, veggie, and pasta, allow for it to thicken.

Stir in the cooked pasta. Serve immediately.

Saturday, January 1, 2011


For this year's New Year Eve we decided that we would just stay in, and have a bunch of appetizers for dinner. The reason for this is we are having company over the two days following, and I have two large meals planned.

My goal was to make a bunch of things that we could pick at all night and I wanted something that we could much on while I prepared everything else. So I ask you what is better than making homemade Salsa?....NOTHING this was so good, that I will never go make to buy salsa again.

Happy New Year everyone!

Inspired by Better Homes and Gardens

3 Tomatillos, husked. rinsed, and chopped
6 Firm tomatoes
1/4 Cup of finely chopped red onion
2 Habanero pepper finely chopped (leave seeds and inner pepper ribs for more heat)
Lime juice from half a lime
2 Tablespoons of fresh chopped Cilantro
Salt to taste
Fresh ground pepper to taste
4 Cloves of garlic finely minced


In medium bowl stir together tomatillos, tomatoes, onions, peppers, lime juice, cilantro, salt, pepper, and garlic.

Once combined cover, for best results chill for at least 2 hours before serving. Salsa is best if consuming within 2 days.

Nutrition Facts serving size 2 tablespoons,
62 cal, 6g of fat, 132mg of sodium, 1g of carbs, 2 g of protein

Tuesday, November 30, 2010

Sweet Potato Casserole w/ Marshmallow and Cornflake Topping

I feel like every holiday, my husband likes to add more work to my day. My down fall is I love to cook and try new things so I never say no. This year he asked that I make him a potato casserole. I am not a sweet potato fan so I didn't plan on having it on my meal plan for the day, but since he asked so nicely I couldn't say no.

In my search for the perfect recipe I came across a lot of recipes, but nothing that really make me go that sounds like a great recipe. So I decided that I would take the main ingredients, doctor it up by adding a few ingredients and adding others ingredients so I could tailor it to my husband's likes and dislikes. I also went as far as to change the cooking methods and techniques, I am pleased to say, that I was so happy with the way it came out, and I just had to taste it for myself. Like I said before I am not a fan of sweet potatoes, but this recipe was so good that I actually had a full serving at Thanksgiving.

The fact that I actually enjoyed it means that they recipe had to be pretty amazing. My husband enjoyed it so much that he asked if I could use this recipe on a regular bases. So it appears that it got the seal of approval with the family.

Happy Cooking!

Inspired by the food network kitchen


5 pounds sweet potatoes pealed and cut into large chunks
3 large eggs, lightly beaten
4 tablespoons unsalted butter, melted, plus more for the preparing the pan
4 tablespoons packed dark brown sugar
salt to taste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 large pinch of grated nutmeg
Freshly ground black pepper to taste
3/4 heavy cream
about 1 cup of mini Marshmallow
2 cups cornflakes (enough to cover the top of the casserole)


Preheat the oven to 350 degrees F.

On a large stockpot add water (enough to cover sweet potatoes)

Put the sweet potatoes into boiling water and allow to boil until tender.

Drain from water and set aside to cool.

Scoop the sweet potato into blender and blend until smooth.

Transfer potato puree into a stand mixer and add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, pepper and heavy cream.

Blend until mixture until smooth.

Butter a casserole dish and pour the sweet potato mixture into the pan.

Then top with a little layer of mini marshmallows, now top that with cornflakes.

Bake until puffed, and cornflakes are browned (about 30 minutes.)

Serve immediately.

Sunday, November 28, 2010

Sauteed Broccoli Rabe

This is by far the best way I to prepare broccoli rabe. Being that my family isn't the biggest group of corn lovers. I thought that this year for Thanksgiving I would make broccoli rabe. Almost everyone loves fresh in season broccoli rabe so why not pair it with my turkey dinner?

This was super easy and super yummy recipe. Everyone loved it and I had no leftovers which makes me happy. Try this recipe I grantee that you wouldn't be disappointed.


4 bunches (about 1lb each) broccoli rabe with stems trimmed
1/4 cup olive oil
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper flakes
Fresh ground pepper
2 tablespoons pine nuts, toasted


Working in batches, cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute per bunch.

Transfer the broccoli rabe to a large bowl of ice water to cool.

Reserve about 1/4 cup of the cooking liquid.

Strain the cooled broccoli rabe and set aside.

Heat the oil in a heavy large skillet over medium heat.

Add the garlic and red pepper flakes, and saute until the garlic is golden, about 1 minute.

Reduce heat to medium-low.

Add the broccoli rabe and toss to coat.

Add the reserved cooking water, and cook until the broccoli rabe is heated through and the stems are tender, about 4 minutes.

Season with salt, fresh pepper to taste.

Just before serving, toss the mixture with the pine nuts.

Friday, April 9, 2010

Roasted Vegetables

I have to say that when I was younger I never eat enough vegetables. In fact, I think that the only veggie that I did eat was carrots and cabbage. I kinda blame my parents for that, had they "made" me eat my veggies when I was younger, I don't be trying to "learn" to eat them now.

Long story short, this recipe and method of making veggies has made getting my daily intake of veggies much easier. I don't think I'll ever go back to just steaming veggies, even more so, seeing how easy it is to make, and how it pairs up well with any main dish.

5 carrots, peeled, cut into thirds
3 medium turnips, peeled and cut into 6 wedges
2 medium red onions, peeled, cut into 6 wedges
1 small head of cauliflower
1.5 lbs of broccoli
5 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
2 teaspoons kosher salt
Fresh ground black pepper


Preheat the oven to 350 degrees F.

Put the carrots, turnips, onions, red peppers, cauliflower, and broccoli, on a baking sheet and toss with the olive oil, thyme, salt, and pepper.

Roast for the last hour, stirring occasionally, until tender throughout.

Wednesday, March 31, 2010

Caramelized Red Onion, and Broccoli Risotto

I have to admit, I'm now on a new risotto kick. Tonight for dinner I made grilled flank steak and I wanted to make a nice risotto to go with it. So I decided that I would try to make a new risotto dish with some of the ingredients I had on hand. The end product was yummy and I will for sure make this again.


1 large onion sliced thin (I like red onions but can be made with any kind)
3 cloves raw garlic minced
4 tablespoons of unsalted butter (2 tbsp for the risotto and 2 for the onions)
1/4 cup dry white wine
3 cups low sodium chicken broth, warmed (I use homemade broth, but you can use canned)
1 cup of milk (I use 2%)
half a lemon zest
1 cup arborio rice
1 cup of fresh chopped broccoli
1/2 cup shredded Parmesan cheese
Salt and pepper to taste


Caramelize the onions with butter in a pan over medium heat.

Stir until golden brown, and then add your minced garlic, be careful not to burn the onions nor the garlic.

Add the rice; stir for 1-2 minutes.

Add the white wine and stir until it is absorbed.

Add the chicken broth 1 ladle-full at a time, letting it fully absorb before adding more.

When the rice is 75% the way cooked add your broccoli crowns and the lemon zest.

Add milk and once milk is halfway absorbed, add the cheese and the two tablespoons of butter one tablespoon at a time.

Season with salt and fresh ground pepper to taste.


Wednesday, February 24, 2010

Grilled Pork-Chops with Weight Watchers Mushroom Sauce

I sometimes wonder if anyone else ever gets sick and tired of having the same thing over, and over again. I know, I sure do. When it comes to dinners I try to change things up as much as possible, especially when it comes to pork.

My husband is not a picky eater, however he also isn't a big fan of pork. He states that it tends, to be dry and tough, and in some cases, he is right. Which brings me to my point of how glad I am to have come across this recipe for mushroom sauce. It adds that extra something, and is a great alternative to the usual red sauce.

One of the great things about this sauce is that it's weight watchers recipe. It is packed with flavor, and is so easy to make. I hope that if you try it, that you all enjoy it as much as we did. Happy Cooking!

Mushroom sauce adapted from the Weight Watchers Cookbook

Makes 4 servings:


1.5 Tablespoons of unsalted butter
1 shallot finely diced
2 garlic clove
4 cups of thinly sliced mushrooms (to save time you can buy the mushrooms already sliced)
1/8 teaspoon of black pepper
1/4 teaspoon of salt (or more to adjust to taste)
2 tablespoons brandy (I didn't have brandy so I used some Portuguese Port wine)
1 1/2 tablespoon of all-purpose flour
1 1/2 cup fat-free milk (you might need to add a little extra milk while cooking to thin out the sauce)
2 tablespoons fat-free sour cream (A must have it makes the sauce creamy and makes the sauce taste really good.)


2 bone-in Pork-chops (doesn't need to have bone, and be center cut)
half box of your favorite Whole Wheat pasta
1/4 teaspoon of salt
1/8 teaspoon of black pepper
1/8 teaspoon of garlic powder
1 teaspoon of olive oil


In a stockpot bring water to a boil, and cook pasta as directed by package.

Season pork-chops with salt,pepper, and garlic powder.

Pour olive oil onto a hot grill pan, and place pork-chop to sear the meat. Once the meat is seared reduce the heat and let cook (about 5-6 minutes on each side depending on thickness of the pork.)

While pork is cooking, melt butter for sauce in a large skillet.

Saute the shallot until soft, it will take about 2 minutes.

Add garlic and cook for another minute.

Stir in mushrooms, salt, and pepper. Stir frequently until mushrooms are tender. (This will take another 5-6 minutes.)

Increase the heat to high, and cook until almost all the liquid has evaporated.

Add brandy (or Port) and cook another minute.

Stir in flour, and stir constantly until smooth.

Stir in milk, reduce the heat and simmer stirring constantly until thickened. (this will take about 7 minutes)

Remove from heat and stir in the sour cream.

Serve over your favorite pasta or protein!

Serving size for sauce is 1/2 cup....79 cal, 2g fat, 1g sat fat, 7mg chol, 187mg sodium, 11g carbs, 1g fiber
weight watchers points 2 for sauce only

Wednesday, January 27, 2010

Spicy Teriyaki Steak with Veggies over White Rice

After making Mongolian Beef 2 weeks ago(which was amazing!) I deiced that I would try making some more food that was Asian inspired. So being that I had a London broil steak in the freezer (which I usually is used to make jerky for my husband) I thought it might work well if I sliced it thin to make teriyaki steak with veggies. While it did come out good, It wasn't amazing and I blame that on the cut of meat that I used last night. The veggies and marinade were packed with flavor so I really think that next time I will use sliced New York Strip and not London broil.

The Teriyaki marinade is Tyler Florence the rest of the recipe is my own.

Tyler's recipe yields about 1 cup of marinade.

1/2 cup soy sauce
2 teaspoons dark sesame oil
2 oranges, juiced
2 tablespoons honey
2 tablespoons ginger, peeled and minced
2 teaspoons garlic, minced
2 teaspoons sesame seeds, toasted
1/2 teaspoon of crushed red pepper flakes


Combine all ingredients in a large bowl. Refrigerate for 1 hour.

At this time take your NEW YOUR STRIP and slice into thin strips (I used a London broil and wish I had used a new york strip, because they are a lot more tender and flavorful)

Take you sliced steak and place in a single layer season with salt and black pepper pour marinade over meat and place in refrigerator for a few hours. (The longer you let marinade the more flavor your meat will have.)

Remove meat from refrigerator and shake meat around. Let meat sit on counter for 30 minutes before cooking.

In stock pot put water to cook your rice. While the water begins to come to a boil, take all your veggies that you plan on using and chopping them up.

I like to use 1 medium Onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper and about 1.5 cups of broccoli.

Heat up wok with a little of olive oil and drop in onions and all your peppers. Let veggies cook about 4 minutes. Take you steak and add to wok ago with the marinade. let cook and turn slices of steak. Add in broccoli when steak is half way done.

Plate white rice and top with beef and veggies. Don't forget to pour some sauce over it.

Tuesday, January 12, 2010

Stuffed Shells with Turkey and Veggies

I wanted to do something different for dinner, something that was tasty but also something where I also incorporate as many veggies as possible. So you might wonder how the how it came out and all I can say is that out of 18 stuffed shells I only had 4 left over. I will for sure continue to make this for the family. This recipe freezes well.

Adapted from Giada De Laurentiis


1 box jumbo pasta shells (I like to use whole wheat pasta)
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
1 finely chopped carrot
1/2 red bell pepper finely chopped
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
1 (15-ounce) container ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
1 jar of your favorite pasta sauce


Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add veggies and the garlic and cook until they are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Drizzle the remaining sauce over the shells, top with the grated mozzarella.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Sunday, November 29, 2009

Baked Mac and Cheeses w/ Ham and Broccoli

I have never been a huge fan of Mac and Cheese, however my husband lived on the blue boxed Mac and Cheese throughout college and until this day he can never get enough. After reading the label on the box I told him that I would never buy that stuff again. I decided that I would try to create something a little more "healthy" without all the additives. I think I have become successful and coming up with a recipe that will satisfy my husband's "cravings" and also satisfy me in the fact that I found a way of getting him and my son to eat extra veggies.

1 lb box of elbow mac you can use wheat or white pasta (I only use whole wheat)
5 Tbls of unsalted butter
5 Tblp of flour
5 cups of milk (I use 2% and it comes out great)
2 Tbls salt
1 Tbls of cracked black pepper (optional)
1 lb grated cheese (I used 2% cheddar)
1 8-10oz Ham steak with fat trimmed off and chopped into small bite size pieces
2 large crowns of Broccoli
1/3 cup bread crumbs


Preheat over to 350

Cook pasta according to boxed directions. once cooked drain, and rinse under hot water. Put pasta back into stockpot and set aside.

In medium skillet brown chopped ham steak. Once cooked place in stockpot with pastas and set aside.

In a steamer steam broccoli for about 4 minutes (broccoli should still be firm) once time is up remove from steamer and cut into pieces and place in stockpot.

Over medium heat melt butter in large sauce pan. Once butter is melted add flour. Let cook until mixture becomes slightly browned. Add milk and stir until it is boiling and has thicken.

Mix in salt and add cheese in slowly keep stirring until cheese is fully melted and smooth. Once this is done add all the cheese mixture into the stockpot and mix together well.

Pour mixture into a 13x9 SPRAYED glass baking dish and top with bread crumbs. Bake for 30 minutes and until bubbling around the edges.

Let mac rest for 2-3 minutes before serving.