Monday, January 31, 2011

Chipotle Mashed Potatoes

This was good and spicy. We had with Bottle O' Beer Chicken Thighs. Would have again.

D made these the way he makes mashed potatoes. He didn't return the potatoes to the sauce pan.

Chipotle Mashed Potatoes

Pre 10 min
Cook 25 min
Serves 4
From Weight Watchers Mag Jan/Feb 2008

1 lb red potatoes, scrubbed and cut into 2-inch chunks
1/2 c. low fat buttermilk
1/2 tsp. chopped canned chipotles en adobo (can more or less depending on how spicy you like it)
1/2 tsp. kosher salt
1/4 tsp. black pepper

1. Bring to a boil in a large saucepan the potatoes and enough cold salted water to cover. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain well in a colander.
2. Combine the buttermilk, chipotle, salt, and pepper. Stir until blended. Set aside.
3. Return the potatoes to the saucepan. Cook over low heat, stirring constantly until all the liquid has evaporated. Remove the saucepan from the heat. Mash until blended while pouring in the buttermilk.

serving size 2/3 cup
98 cal
0 G fat
3 G fiber

Saturday, January 29, 2011

Barbecue Chicken Pizza

So this was pretty good. Big portions.
D made it, I assume it was easy.

Barbecue Chicken Pizza

Preparation Time: 15 minutes minutes
Cooking Time: 20 minutes minutes
Yield: 2 Servings

Cost per Serving: $3.83
2 teaspoons vegetable oil
1 small skinless, boneless chicken breast half (added Arizona Seasoning to it)
1/2 cup plus 2 Tbsp. barbecue sauce (used Bull's Eye)
1 (11-inch) pizza crust (14 oz. package)
1/2 cup grated smoked Gouda (didn't use)
1/2 cup grated mozzarella (used 1 Cup)
3 tablespoons sliced red onion
2 tablespoons chopped cilantro

Warm oil in a skillet over medium heat. Add chicken and cook, turning once, 5 to 6 minutes per side, until just cooked through. Transfer to a cutting board. When cool enough to handle, cut into 1/2-inch cubes. Toss chicken with 2 Tbsp. barbecue sauce in a bowl.

Position a rack in bottom of oven and preheat to 450°F. Place pizza crust on a large baking sheet and spread with remaining 1/2 cup barbecue sauce. Sprinkle with half of both cheeses, arrange chicken on top, and then add remaining cheese and onion.

Bake until cheese is melted and golden brown, 20 minutes. Let rest for 5 minutes. Sprinkle with cilantro, cut into slices and serve hot.

CALORIES 596 ; FAT 41g (sat 12g); CHOLESTEROL 22mg; CARBOHYDRATE 45g; SODIUM 771mg; PROTEIN 12g; FIBER 4g

All You, AUGUST 2007

Thursday, January 20, 2011

Spiced-Up Linguine with Clams

So this was good. D said it was easy. We forgot a side once again.

Spiced-Up Linguine with Clams

Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)

12 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon crushed red pepper
6 canned anchovy fillets, chopped (used anchovy paste, 1TBSP)

4 garlic cloves, minced
1/3 cup dry white wine
1/4 cup clam juice (used juice from cans)
30 littleneck clams (used 3 cans of minced clams)
2 tablespoons butter
1/2 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.

CALORIES 388 ; FAT 13.1g (sat 3.9g,mono 6.2g,poly 1.5g); CHOLESTEROL 46mg; CALCIUM 90mg; CARBOHYDRATE 46.6g; SODIUM 336mg; PROTEIN 21.5g; FIBER 2.4g; IRON 15.9mg

Cooking Light, SEPTEMBER 2010

Wednesday, January 19, 2011

Chicken with Mushroom Sauce

So I have another recipe on here that is called the same thing, but the recipes are different. This one was good. D made this. He said it was easy. It wasn't anything fancy, but it had a lot of flavor, and it had sauce. I like sauce.

We had with rice, because we forgot to write down a vegetable.

Will have again.

Chicken with Mushroom Sauce

Other Time:
35 minutes minutes
Yield: 4 servings (serving size: 1 breast half and 1/3 cup sauce)

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots

1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

CALORIES 290 ; FAT 10.5g (sat 4.4g,mono 3.5g,poly 1.5g); CHOLESTEROL 114mg; CALCIUM 34mg; CARBOHYDRATE 5.5g; SODIUM 526mg; PROTEIN 42.1g; FIBER 0.8g; IRON 1.9mg

Cooking Light, JANUARY 2011

Mexican Red Rice

Well it turns out, I actually had this recipe in my Recipe Builder on WeWa (although it isn't a WeWa recipe). I believe I got this out of a Betty Crocker Cookbook. This is far and above the best Mexican Rice. You'll never want anything from a Texican restaurant again.

Mexican Red Rice

Course: side dishes
PointsPlus™ Value: 5
Servings: 5

Preparation Time: 0 min
Cooking Time: 0 min
Level of Difficulty: Easy
Subscriber built RECIPE


1 medium onion(s)
1 small green pepper(s)

1 tsp minced garlic
8 oz canned tomato sauce

10 1/2 oz canned condensed beef broth bouillon and consomme (use Campbell's double condensed Beef Broth)

3/4 tsp Cumin seeds (use cumin)

3/4 tsp chili powder

2 1/4 cup(s) dry instant long-grain white rice


Chop onion and green pepper.
In saucepan, over medium heat, cook onion, green pepper and garlic, stirring occasionally, until vegetables are tender. Stir in broth, tomato sauce, cumin, and chili powdwer.

Heat to boiling; stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed. Fluff with fork.

Speedy Chicken and Cheese Enchiladas

So I'm not sure how I haven't posted this, except this used to be a staple in our house until I started this blog, it appears. Anyway we had them last night. Very good. The only thing that is difficult is rolling the enchiladas, so I leave the room when D does that. Last night we had with Mexican Rice, which is another recipe that one day I will get around to posting.

Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)

Cooking spray
1 cup prechopped white onion
1 cup prechopped bell pepper
1 (10-ounce) can enchilada sauce (such as Old El Paso)
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.

CALORIES 364 (27% from fat); FAT 10.9g (sat 4.9g,mono 2.9g,poly 1.4g); IRON 1.7mg; CHOLESTEROL 70mg; CALCIUM 339mg; CARBOHYDRATE 37.2g; SODIUM 701mg; PROTEIN 29.7g; FIBER 4.1g

Cooking Light, AUGUST 2005

Sunday, January 9, 2011

Blue Ribbon Chili Recipe

So D made this one. It smelled terrific. Taste after a few hours...too sweet. I suggested cumin. D used Penzey's Arizona Seasoning (we had run out of chili powder and only had Thai Chili powder). The AZ seemed to fix it. It was really good. D wished it had chorizo and not Italian Sauage...I thought it tasted fine. I am holding off until 11 to get some for lunch. I think the flavors will be even more melded.

Blue Ribbon Chili Recipe

This is an award winning chili, and sure to please any crowd.

1 lb. Ground Beef
1 lb. Italian Sausage (mild or hot or both)- used hot
1/2 lb. Pork Tenderloin (cut up in small pieces)- used loin
1/2 large Onion or 1 small onion (yellow sweet onion)
1 Tbsp. Paprika
1 Tbsp. Chocolate (cocoa powder or semi sweet chocolate morsels)
1/3 cup Brown Sugar
1 Beer- used a Bud Light
1 can White Kidney Beans-used regular kidney beans
2 cans Tomatoes, chopped-used 1 28 oz. can
1 tsp. Cayenne Pepper
1 tsp. Cumin
1/3 cup Chili Powder
1 tsp. Garlic Powder
1 tsp. Oregano
Added a jalapeno
Added Arizona Seasoning


Cook all meats together in big saucepan with 1/2 of the beer.

Once boiling, add the onion, paprika, chocolate, brown sugar, cayenne pepper, cumin, chili powder, garlic powder, and oregano and let them simmer on low.

Add the remaining beer.

Add the kidney beans and tomatoes, but do not drain any liquids from the cans to the in pot.

Use a hand potato masher to help mash up all the ingredients together about every half hour. (didn't do)

Let everything simmer for 3 to 4 hours.

And Enjoy!

11 servings

Tuesday, January 4, 2011

Cheesy Spinach Stuffed Meatloaf

D made this. It was pretty good. Of course he made it differently, by layering the cheesy spinach in the middle of the meatloaf. Overall we both liked it...we felt the meatloaf needed a bit more seasoning or Italian seasoning. We would have again. We had with spinach salad.

Cheesy Spinach Stuffed Meatloaf

1 1/2 pound lean ground beef
3/4 cup soft bread crumbs
1 large egg, slightly beaten
1 teaspoon salt
1/8 teaspoon pepper

1 package (10 ounces) frozen chopped spinach, defrosted and drained well*
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder

3 tablespoons ketchup (used Marinara)
1/4 cup shredded part-skim mozzarella cheese
Italian seasoning (optional)
  1. Heat oven to 350ºF (175ºC). In large bowl, combine meatloaf ingredients, mixing lightly, but thoroughly. In medium bowl, combine filling ingredients; mix well. Set aside.
  2. Place beef mixture on waxed paper and pat into 14x10-inch rectangle. Spread filling over beaf, leaving 3/4-inch border about edges. Starting at short end, roll up jelly-roll fashion. Press beef mixture over spinach filling at both ends to seal. Place seam side down on rack in open roasting pan.
  3. Bake in oven 1 hour. Spread ketchup over loaf; return to oven and continue baking 15 minutes or until beef is no longer pink. Top loaf with 1/4 cup mozzarella cheese. Sprinkle with additional Italian seasoning, if desired.
  4. To serve, cut into 1-inch thick slices.
Serves 6.
* For best results, use your hands to squeeze out the excess moisture from the defrosted spinach.
Recipe provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.

Saturday, January 1, 2011

Avocado-Buttermilk Soup with Crab Salad

We tried this because we have leftover buttermilk.

D made this. He said it is very easy.

The soup was very rich, and silky. I really liked it. He liked the crab salad a bit more than I did, but I think it was because I thought it would be more like a pico de gallo and it wasn't (I have concluded the picture is what made me think this). I was expecting a lime taste and not an orange taste. It was good, but by the time I got over the taste expectation it was gone.

(This would explain why I thought it needed lime juice and cilantro and perhaps a tomato though).

We used canned crab, because I'm cheap.

Would have again.

Avocado-Buttermilk Soup with Crab Salad

Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

4 servings

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, less-sodium chicken broth

3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

1. Place first 7 ingredients in a blender; process until smooth.

2. Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Wine note: The fresh and healthful ingredients of Avocado-Buttermilk Soup with Crab Salad scream California--or, specifically, California chardonnay. The full body and supple texture of a well-balanced wine like Bogle Chardonnay, California 2008 ($11), permit it to partner with the creamy soup and sweet shellfish, while the wine's tart apple flavors and lively finish cleanse the palate for the next delicious bite. --Jeffery Lindenmuth

CALORIES 252 ; FAT 16.3g (sat 2.6g,mono 9.8g,poly 2.3g); CHOLESTEROL 44mg; CALCIUM 107mg; CARBOHYDRATE 12.4g; SODIUM 540mg; PROTEIN 16.9g; FIBER 5.7g; IRON 1.5mg

Cooking Light, AUGUST 2010