Menu Plans 03-01-10

Monday - Garlic Lemon Shrimp and Orzo with Broccoli, Salad
Tuesday - Oven Fried Chicken, Brown Rice, Roasted Artichokes
Wednesday - Dinner Out
Thursday - Trivia Night @ Smokey Bones
Friday - Dinner out with Abby!
Saturday - Dinner at home, TBD

Peamutt Butter Dog Cookies

Happy first birthday Kaylee! Our baby girl is finally one. She still acts a little devilsh, but she has come along way since we first brought her home. Puppies are so cute when they are two months old. Kaylee used to LOVE sleeping on the ledge of our end table. It didn't take very long for her to grow to big for that!

I made cookies for Brady's second birthday and knew I had to make some more to celebrate Kaylee's first. I found this recipe on group recipes and used star and present cookie cutters for some cute shapes.

Kaylee and Brady sure did enjoy their homemade treats.

Adapted from GroupRecipes

Ingredients
1/4 cup peanut butter
1 tbl vegetable oil
1 cup water
2 1/4 cup whole wheat flour
1 cup oatmeal

Directions
1. Preheat the oven to 375 degrees F.

2. In a large bowl, combine peanut butter, oil and water.

3. Gradually add flour and then oat meat. (I had to kneed by hand towards the end.)

4. Roll dough to 1/4 inch thickness and cut with a cookie cutter. (bone shaped if possible)

5. Place on an ungreased cookie sheet.

6. Bake at 375 degrees F for 35 minutes.

Kale Chips

I had some extra kale leftover from Zuppa Toscana so I searched for some easy kale recipes. I came across a ton of different versions of kale chips. These were so easy to make and can be seasoned in a variety of ways. For this version, I simply used salt, pepper and paprika for a nice crisp taste. Kale chips are a great snack alternative to regular potato chips.

Ingredients
kale
olive oil
salt
pepper
additional seasoning if desired

Directions
1. Preheat oven to 350 degrees.

2. Rinse kale and pat dry. Trim leaves from stems. (I bought bagged kale so there were no stems on mine)

3. Toss lightly with olive oil, salt, pepper and seasoning.

4. Arrange kale in a single layer on a baking sheet.

5. Bake approximately 15 minutes, until leaves JUST begin to brown. Be sure to flip chips a few times for even cooking.

Chicken Chili Verde

Although this was quite good, it definitely was not a QUICK meal to prepare. The cooking time alone is one hour, plus prep time. But I knew this going in, so it wasn’t a big deal. It took me a little longer to prep the vegetables than I thought. I am a little over organized and like to have ALL my ingredients ready to go before I even turn on the stove. I hate to be rushed during the cooking process.

Back to the chicken chili verde. I seeded the jalapenos, so the dish was VERY mild. I enjoyed the flavor a lot, however I think some spice would have really added to the sauce. Next time I’ll leave the seeds in one of the jalapenos and see how much heat that adds. After boxing up leftovers, I had about a cup and a half of chili verde sauce leftover. I froze it and hope it’s good for some chicken tacos in the future.

Adapted from Proceed With Caution

Ingredients
5 cloves garlic, peeled
2 jalapenos, stems removed (and seeded if necessary to reduce the heat)
10 tomatillos, husks removed and rinsed (approx 1 pound)
1/2 of a large white onion, quartered
1/3 cup fresh cilantro
1 tsp vegetable oil
1.5 lbs boneless, skinless chicken breast, cut into 1" cubes

Directions 1. Place garlic, jalapenos, tomatillos, and onion in a large stock pot with just enough water to cover. Bring to a boil over medium heat, and cook, uncovered, for about 25 minutes.

2. Add contents of the pot to a blender along with an additional 1/2 cup water and cilantro. Puree until smooth, being careful to allow steam to escape while blending.

3. When tomatillo mixture reaches a boil, heat oil in a large skillet over medium heat. Brown chicken until no longer pink, then drain skillet.

4. Add pureed tomatillo mixture to skillet, then add salt, to taste.

5. With the lid cracked, simmer over medium low heat for 30 minutes. Serve, garnished with a lime wedge if desired.

The Facts
4 Servings
Calories 220.0
Total Fat 4.1 g
Fiber 3.2 g
WW Points 4

Menu Plans 02-22-10

Monday - Chicken Chile Verde, Jasmine Rice, Roasted Brussels Sprouts
Tuesday - Garlic Lime Cilantro Shrimp Pasta with Broccoli
Wednesday - Pho Ga (take 2!), Summer Rolls with Peanut Sauce
Thursday - Trivia Night @ Smokey Bones
Friday - Mussels, Brown Rice, Salad
Saturday -Dinner Out

Roasted Brussels Sprouts 2

I previously posted a different version of roasted Brussels sprouts; however I much prefer this one. The step of cutting the sprouts in half allows them to roast quicker and more even in my opinion. It’s also a smaller bite that’s a lot easier to handle. This recipe is simple and can easily be adjusted to your taste. You can vary the seasonings to create all kinds of different varieties; try some paprika, garlic salt, cayenne, etc. The possibilities are endless.

An Erin’s Eatery Original

Ingredients
Brussels sprouts
Vegetable Oil
Salt
Pepper
Seasoning of Choice

Directions
1. Preheat oven to 350.

2. Cut hard ‘stem’ off Brussels sprouts, then cut in half.

3. Spread sprouts on jelly roll pan. Drizzle with vegetable oil and sprinkle with salt, pepper and a seasoning if desired.

4. Roast in the oven for 20 minutes, or until beginning to brown. Be sure to give them a shake or stir every few minutes for even roasting.

Turkey Lettuce Wraps

We used to eat at Pei Wei…a lot. Key phrase: USED TO. I would enjoy the lettuce wrap or chicken salad wraps and Bryan typically ordered a noodle dish. We’d check the nutrition facts online and order something that fit our plan. Out of the blue one day, the nutrition facts were updated, and the majority of our favorite meals increased in calories…drastically. For instance, the chicken salad wraps TRIPLED in calories. I emailed customer service and was total they did a reevaluation of the nutritional values of their menu and these new numbers were more accurate. Well that’s fine and dandy, but how in the heck were they so far off. I could under stand slight variation, but seriously, three times off? Crazy. We haven’t been back since.

I found this recipe in my Everyday Food magazine. It looked simple and a nice healthy alternative to restaurant versions. I prepped the veggies ahead of time so once I started cooking this was ready in less than 10 minutes. Perfect for a week night meal! The turkey had a great stir fry flavor. I added chili paste to the original recipe for a little more spice. I could taste a hint of heat but it was by no means hot.

Adapted from Everyday Food Magazine

Ingredients
1/4 cup low sodium soy sauce
4 tsp fish sauce
4 tsp sugar
2 tsp vegetable oil
1 large shallot, finely chopped
2 tbsp ginger, minced
2 garlic cloves, minced
1 small jalapeno, seeded and finely chopped
1.25 lbs ground turkey (93% lean)
1 tsp chili paste with garlic
1 medium head iceburg lettuce, leaves separated

Directions
1. In a small bowl, combine soy sauce, fish sauce and sugar. Stir until sugar dissolves and set aside.

2. Heat a large skillet over medium high until hot. Add oil.

3. Add shallot, ginger, garlic and pepper. Stir until fragrant, about 30 seconds.

4. Add turkey and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

5. Add sauce and chili pasted to skillet and stir until meat is cooked through, about 2 minutes.

6. Serve in lettuce leaves with additional soy sauce if desired.

The Facts 5 servings
Calories 228.0
Total Fat 10.1 g
Fiber 1.3 g
WW Points 5

Cajun Fettucine Alfredo

We’ve pretty much given up white pasta completely. I don’t even notice that I’m eating whole wheat pasta anymore and I actually enjoy the texture. I’ve learned that the longer you cook it, the better it tastes. For example, if the box says cook for 11-13 minutes, I cook it for the full 13 and the result is very tender pasta. When I cook it for 11 minutes, it’s a lot tougher than traditional white pasta and you can definitely tell its wheat. I think this ‘tough’ pasta is what turns people away from liking wheat pasta.

I found this recipe flipping through my first issue of Cooking Light. You know I LOVE creamy pasta so I marked it immediately as a must try. When making my menu plans for the week, I remembered I had some leftover pancetta from spaghetti last week so I decided to try this recipe, subbing out the bacon. After I put it on the menu, Bryan had the idea to marinate the chicken in a Cajun sauce and add some Cajun seasoning to the pasta. FABULOUS idea! This had a great creamy taste with a little bit of spice to it. Yum, I loved it!

Adapted from Cooking Light

Ingredients
8 oz. whole wheat linguini
2 oz. pancetta
2 garlic cloves, pressed
1 tbsp AP flour
1 cup fat free milk
2 oz. grated Parmigiano-Reggiano cheese
Cajun seasoning, to taste
1/2 tsp salt
2 tbsp chopped fresh parsley
1/2 tsp pepper

Directions
1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. While pasta cooks, cook pancetta in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings.

3. Add garlic to drippings in pan; sauté 1 minute, stirring constantly.

4. Sprinkle flour over garlic; cook 30 seconds, stirring constantly.

5. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly.

6. Reduce heat to low. Add Cajun seasoning. Gradually add cheese, stirring until cheese melts.

7. Stir in salt and reserved 1/4 cup cooking liquid.

8. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

The Facts
(Pasta Only)
4 Servings
Calories 291.6
Total Fat 9.5g
Fiber 6.0 g
WW Points 6

Ma Po Shrimp

This dish came together quickly. I cooked twice as much shrimp as the original recipe; however did not double the sauce ingredients. There was plenty of sauce to go around. My one complaint was the sauce was a little thin. If I cook this again, I plan on adding a bit more cornstarch to try and thicken it up some. I used one tablespoon of chili paste, but if you like the heat, feel free to add more! This meal had a nice flavor, but nothing too spectacular.

Adapted from Mary Ellen’s Cooking

Ingredients
1 lb pound shrimp, deveined and cleaned
3 cloves garlic, chopped
3 green onions, chopped
8 oz chicken broth
1 tbsp chili paste
1 tbsp soy sauce
1 tsp olive oil
1 tsp cornstarch mixed with 1 oz chicken broth

Directions
1. Heat olive oil in a pan over medium heat; add garlic and onions, sauté until tender.

2. Add chili paste, soy sauce, and chicken broth; let simmer for 5 minutes.

3. Add shrimp, cooking 1-2 minutes on each side until pink.

4. Stir in the cornstarch mixture to thicken sauce.

5. Serve over rice

The Facts
4 Servings
Calories 101.5
Total Fat 1.3 g
Fiber 0.3 g
WW Points 2

Valentine's Day Recap

Bryan and I celebrated Valentine's Day on Saturday night. I had received an email about a special three course holiday menu at Cantina Laredo. We had eaten there a few times and the food was always quite good so we made a reservation! It was fun to get all dressed up and have a nice date night out. We arrived a little early so we could enjoy a few house margaritas at the bar before being seated. The house margaritas were super delicious!

Once we were seated, we ordered the 'Top Shelf Guacamole.' The waiter brought all the ingredients to our table and made it fresh right in front of us. This stuff is seriously good! (Hint, Hint: If you sign up for the email club, you'll receive a coupon for a free guacamole!)

After enjoying our appetizer, we selected our three courses from the Valentine's menu. There was an option for tequila drink pairings with each course that we ordered as well.

Our first course was a Cranberry Pecan Salad with a Pomegranate Margarita. The salad was good, but not particularly special. The margarita (and all the drink pairings for that matter) were not what we expected. They were a lot smaller than the normal margaritas and WAY too sweet. They were almost like a martini as they were not served 'on the rocks.'

For our main course, we both ordered the Fresh Sea Bass Oscar. I though the sea bass was very good. The jalapeno beurre blanc covered the fish filet and the majority of the plate and had a great flavor that I really liked. There was a crab cake on top of the seas bass, but we found it to be overcooked. I would have much preferred just lump crab meat on top.

This is the Sunset Margarita next to the House Margarita. You can see how much bigger the house one is. Also, this drink pairing conveniently came AFTER we finished our dinner course.

For our dessert drink we had a tequila, Bailey's and coffee cocktail.

I ordered the Dia Y Noche Flan which was a brownie topped in flan. It was ok, but would have been MUCH better if served warm.

Bryan had the Strawberry Bunelos which were fairly plain in his opinion.

Overall, we were disappointed in our dining experience. The service was sub par, the food was average and the drinks were, well you saw them. However, it was still a special day and we had fun just being with each other!

Will we dine there again? Probably. Every other time has been enjoyable, so hopefully this was just a one time occurrence. Too bad it was on a holiday.

We ended our night with a few beers and a cigar for Bryan at a cigar bar next to the restaurant. Needless to say, we spent most of Sunday recovering. :)

Menu Plans 02-15-10

Monday - Fettuccine Alfredo, Grilled Chicken, Grilled Asparagus
Tuesday - Turkey Lettuce Wraps, Salad
Wednesday - Italian Beef Sandwiches, Green Peppers and Onions, Salad
Thursday - Teriyaki Chicken, Broccoli, Brown Rice
Friday - Dinner Out
Saturday - 3rd Annual Chili Cookoff!

Tabouli

I’ve made hummus before and that was fairly easy so I decided I’d try out a tabouli recipe. Turns out, it’s a lot easier with no need for a food processor!Plus, it’s super healthy. I added olive oil and cucumber to the original recipe. I will say that the parsley in this is overpowering. Next time I’ll probably cut the amount in half. Regardless is still was tasty. I served it with some toasted whole wheat pita wedges.

ETA 02/16/10: After letting the tabouli's flavors meld in the refrigerator over night, it tasted MUCH better. The parsley was not near as intense. I recommend letting this chill for at least 12 hours before even thinking about enjoying it.

Adapted from Cate’s World Kitchen

Ingredients
1 cup bulgur
1 1/2 cups water
1/4 cup lemon juice
1 tbl olive oil
3 cloves garlic, finely minced
4 green onions (white and green parts), chopped
15 fresh mint leaves, chopped
1 cup chopped fresh parsley
1/2 cup cherry tomatoes, diced
1 small cucumber, chopped

Directions
1. Bring the water to a boil in a medium saucepan.

2. As soon as it boils, remove it from the heat and stir in the bulgur. Let stand covered for 30 minutes.

3. Fluff the bulgur with a fork, then transfer to a bowl and stir in remaining ingredients.

4. Chill 20-30 minutes before serving.

The Facts
8 Servings
Calories 95.6
Total Fat 2.1 g
Fiber 4.1 g
WW Points 1

Chicken Cutlets with Rosemary and Shallots

This was simple, and good for a cooler night when you don’t want to use the grill. I’m beginning to like shallots and onions more and more (as long as they’re cooked!) which is surprising because six months ago, I probably would have omitted them completely. I’m sure this would taste great with other fresh herbs as well. The original recipe used turkey breast, but I used chicken instead.

Adapted from Everyday Food Magazine

Ingredients
3 chicken breasts (mine totaled 1 lb 5 oz)
2 tsp olive oil
Salt and pepper
3-4 shallots
1/2 cup dry white wine
5 sprigs rosemary (1 1/2 inches each)
3/4 cup chicken broth

Directions
1. Pound chicken cutlets to 1/4 inch thickness with a meat mallet.

2. In a large skillet, heat 1 teaspoon of oil over medium high. Season turkey with salt and pepper and cook through, about 1 to 2 minutes per side. Transfer turkey to a plate.

3. Add additional teaspoon of oil and shallots to skillet; season with salt and pepper.

4. Cook, stirring occasionally until shallots begin to soften, about 4 minutes.

5. Add wine and rosemary and cook until syrupy, about 3 minutes.

6. Add broth and cook until reduced by half, about 2 minutes.

7. Return turkey to skillet and cook until warmed through, about 1 minute. Remove from heat and serve.

The Facts
4 Servings
Calories 201.2
Total Fat 3.9 g
Fiber 0.1 g
WW Points 4

Creamy Parmesan Orzo

Typically when I cook pasta, it’s one of the MAIN meal ingredients. This dish was a nice change and served as a great side. Plus, it was super easy to make. It had a rich creamy taste that pleasantly surprised me considering there really isn’t that much cheese. I would love to experiment using different herbs to play with the flavor. I definitely plan on making this again.

Adapted from Cooking Light

Ingredients
1 tsp butter
1 cup orzo, 6 oz.
1 1/4 cup fat free, less sodium chicken broth
1 cup water
1 oz. grated parmesan cheese
1 tsp Italian seasoning
Salt & pepper

Directions
1. Heat butter in a medium saucepan over medium heat.

2. Add orzo, and cook 3 minutes, stirring constantly.

3. Stir in broth and water; bring to a boil.

4. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes).

5. Remove from heat; stir in cheese, seasoning, salt, and pepper. Serve immediately.

The Facts
4 servings
Calories 182.7
Total Fat 2.6 g
Fiber 2.0 g
WW Point 4

Sautéed Mustard Greens

I’ve been reading a TON of other food blogs lately, and I came across one that talked about getting fresh vegetables weekly from a local CSA. Curious, I clicked the link and started researching. Through the site, I found Shaolin Gardens here in Orlando. They are just starting up and this is their first crop sharing season. I talked to my husband about it and we decided to go for it. Chaz from Shaolin Gardens held a work day this past Saturday, so Bryan and I went out there to check out the set up and help out some. We filled bags with soil alternative in preparation for planting for a few hours. It was cool to know that we were actually contributing to the fresh vegetables we’ll be enjoying the next few months.

While we were there, Chaz showed us some leftover mustard greens they had planted last season. They went through the Florida freeze in December so their taste was uncertain. I searched for some recipes online to sauté our fresh greens and pieced together a few recipes in my head and went to the kitchen. You’ll notice I didn’t put measurements by any of the ingredients because added based solely on taste. They turned out quite delicious and I can’t wait for more fresh local produce.


An Erin's Eatery Original

Ingredients
Olive oil
Onions, chopped
Garlic
Mustard Greens
Lemon Juice
Chicken Broth
Salt
Pepper

Directions
1. Add olive oil to a pan on medium heat.

2. Add garlic and onion. Sauté until onion is translucent.

3. Add greens, lemon juice and chicken broth to pan. Add salt and pepper to taste. Sauté until greens are tender.

4. Enjoy!

Spaghetti with Pancetta and Brussels Sprouts

Apparently Bryan is getting tired of the usually broccoli, so this week at Costco I grabbed the Brussels sprouts. I was catching up on my Google reader and this recipe immediately caught my eye. I like how the veggies were integrated into the pasta making for a one dish meal.

I followed the original recipe with the exception of adding some crushed red pepper and ground cayenne. Once it was all mixed together, I felt like it was still a little bland. I consulted my husband and he suggested adding some white wine and lemon juice. Perfect! This added a light sauce to the pasta and a ton more flavor.

Adapted from Love and Olive Oil

Ingredients
14 oz. spaghetti, Ronzoni Smart Taste
2 oz pancetta, diced
1/2 onion, chopped
3 cloves garlic, minced
1 dozen Brussels sprouts, shredded (about 2 cups)
1/2 cup cherry tomatoes, halved
salt and pepper
crushed red pepper flake
ground cayenne
1/2 cup white wine
1/4 cup lemon juice
1/4 cup Parmesan cheese

Directions
1. Bring a large pot of water to boil. Cook spaghetti until al dente according to package instructions.

2. Meanwhile, preheat a large saucepan over medium heat. Add pancetta, and cook until just starting to brown.

3. Add garlic and onion and cook until fragrant, about 3 minutes.

4. Add Brussels sprouts to pan and cook until tender and slightly translucent, about 5 minutes.

5. Add tomatoes and quickly sauté until just softened. Season with salt, pepper, red pepper flake and ground cayenne to taste.

6. Drain spaghetti, reserving 1/2 cup of the pasta water. Add noodles to Brussels sprout mixture. Toss until coated, adding pasta water a bit at a time if necessary.

7. Add white wine and lemon juice and toss to mix. Divide onto plates. Top with Parmesan cheese and serve.

The Facts
7 servings
Calories 256.9
Total Fat 4.5 g
Fiber 7.1 g
WW Points 5

Low Fat CrockPot Beef Roast

This was fast and easy to put together. Bryan and I decided to make this for our Super Bowl dinner that way neither of us would have to spend time in the kitchen and risk missing a moment of the game (or the commercials!) I found this recipe in one of my slow cooker cookbooks. I added celery to the mix and changed up the seasonings a bit. It smelled delicious cooking and I’m sure it would be great for a quick week night meal. The original recipe called for a cooking time of 6 hours on high; however ours was thoroughly cooked after 4.

Adapted from Fix-It and Forget-It Lightly

Ingredients
2.5 lbs beef eye round roast, trimmed
10 baby carrots
2 celery stalks, cut into 1.5 inches pieces
2 Idaho potatoes, cut into 1.5 inch chunks
1 onion, quartered
2 cups fat free low sodium beef broth
1 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp salt
1 tsp pepper
1/2 tsp kosher salt

Directions
1. Place roast in slow cooker.

2. Add carrots around edges, pushing them down so they reach the bottom of the cooker.

3. Add celery, onion and potatoes.

4. Sprinkle 1/2 tsp of pepper and kosher salt over CrockPot ingredients.

5. Mix beef broth and remaining seasonings and pour over roast.

6. Cover. Cook on low for 8 hours or high for 4 hours.

The Facts
10 Servings
Calories 298.9
Total Fat 5.9 g
Fiber 1.8 g
WW Points 6

Menu Plans 02-07-10

Sunday - Low-Fat Crockpot Roast
Monday - Spaghetti with Pancetta and Brussels Sprouts
Tuesday - Zuppa Toscana, Salad
Wednesday - Chicken with Rosemary and Shallots, Creamy Parmesan Orzo, Kale Chips
Thursday - Ma Po Shrimp, Jasmine Rice, Roasted Brussels Sprouts
Friday - One-pot Chicken and Brown Rice or Dinner Out

Vacation Recap: Breckenridge, CO

We just got back from a week of skiing in Breckenridge, CO. We've turned this into an annual trip as this was our fourth year in a row. It's nice because we know the town quite well and have found some great restaurants along the way. Check out the ones we visited this year!

Friday – Lunch @ Yardhouse in Denver: Well over 100 beers on tap.
Dinner @ Empire Burger in Breckenridge, CO: Tons of burger choices or a build your own burger option.

Saturday – Dinner @ Downstairs at Eric’s in Breckenridge, CO: Definitely a must go to place. Great baked wings, delicious pizza and much more! Be prepared to wait at least an hour on the weekends

Sunday – Dinner @ The Historic Mint in Silverthorne, CO: A grill your own steak restaurant complete with butcher counter, salad bar and texas toast. If you know how to make a good steak, then this is a fun place to visit.

Monday – Dinner @ Breckenridge Brewery in Breckenridge, CO: The boys swear by the ribs here. I'm pretty sure we had at least 5 racks on our table.

Tuesday – Dinner @ Downstairs at Eric’s in Breckenridge, CO: YES, we ate here twice.

Wednesday – Dinner @ Jalapenos in Breckenridge, CO: Delicious, authentic Mexican food. Plus, the waiters always make it a fun evening. Last year we had our margarita pitchers comped; this year we had tequila shots on the house to start the evening off.