Category Archives: Recipes

Mug o’ Soup

Kind of ugly out today and I wanted something to go with my turkey sandwich for lunch, so I made soup.

I chopped up some raw mushrooms and spinach, popped both in the mug then added a teaspoon of ‘Better than Bouillon’ chicken flavor, a bunch of black pepper, then filled the mug with boiling water – about 10oz – and stirred.

Fast, easy AND tasty 🙂 Probably terrible for folks watching sodium, but great for folks too lazy and cheap to go out and buy a can of Progressos (ie. ME!)

Tastes great, 0P+

Kitchen Sink Stir Fry

Cleared out a good part of the freezer last night with delicious results. Everyone was happy with this concoction.

Let’s play ‘name that previously frozen vegetable and protein’…

Edamame, green beans, bell pepper strips, water chestnuts and shrimp with a low sodium teriyaki, crushed garlic, ginger and red pepper flake sauce.

Along side brown rice, which I finally got right! I’ve lost the brown rice measuring cup for our rice maker and every time I’ve guessed at the ratios it’s been terrible, glue-like and ultimately inedible. Yesterday, I found the manufacturer’s guide online and converted the 171mL to cups and managed to get a pretty decent end result.

Homemade Baguettes and Leek Soup

Holy watch out Nigella Lawson, there’s a new domestic goddess in town! I made leek soup a la last Friday’s asparagus soup. Sauteed shallots and leeks in a little olive oil, added thinly sliced Dutch Baby potatoes and simmered in stock, then pureed in the blender. Salt and pepper to taste, a little shredded parm on top, voila. Delicious, right? Surprisingly, not the star tonight…

I love to watch The Food Nanny on the BYU Channel. She has one episode where she helps a family with ‘Italian Night’ and make fresh baguettes. They looked delicious and easy. I’ve been meaning to hunt around for the recipe online ever since that aired, but I have my tried and true no-knead recipe and I’m lazy. So laziness backfired today. I forgot to start the no-knead bread last night and didn’t set a protein out to thaw, so I found the Food Nanny recipe and stuck with the scheduled meal.

IT IS SO EASY! Less than an hour start to finish, no special ingredients and everyone gobbled it up. Warm bread, yo! Google that recipe and give it a shot. You and your family will not be disappointed 🙂

Leek Soup, 3 ; Food Nanny Baguette, 3 (but I ate 7!)

Farmer’s Market

Farmer’s Market is open! The fam and I went down on Sunday to check it out and our neighborhood market is small, but packed with produce. Previous markets we’ve been to have had about a 50/50 breakdown with handmade goods to purchase (cards, art, candles, etc.) and produce, but this one is all about the produce.

They did have a crepe stand and Hawaiian shave ice stand, but we managed to steer clear. We did however, buy some goodies from the bakery stand; chocolate dipped peanut butter cookies and shortcake. Both were preservative free with common ingredients and a short list at that!

We also bought cara cara oranges, artichokes, green garlic, gerbera daisies and baby carrots. Next week we’ve got our eyes open for some of the farm fresh rainbow eggs and strawberries.

For lunch, I followed Mark Bittman’s advice on pan braising the artichokes. It turned out so delicious! Cut the artichoke in half length-wise, trim the thistles, remove the down from the heart, peel back the stem, then brown heart-down in 2 tablespoons of melted butter (about 4 minutes) before adding chicken stock to the pan (enough to half submerge artichokes)  then let it simmer for 40 minutes, turning the artichokes halfway. Suggested additions to the braising liquid were wine (which I didn’t want to spend the points on), lemon juice (which we didn’t have) or water (why bother?) so I just went with chicken stock, and added some of the sliced green garlic from the market. End result was DELICIOUS and only 3 points:

Asparagus Soup

So much asparagus!!!!

Step 1 – Broil
Step 2 – Blend
Step 3 – Eat


I added a little chicken stock to help it whirl in the blender and a dash of salt and pepper during the broil, but that’s it. A thick, creamy soup for asparagus lovers. You can add anything to it, crumbled bacon, Parmesan cheese, olive oil. In fact, you could make soup this way with any vegetable! 0 Points, folks 🙂

No Knead Bread Recipe

 

We’re having minestrone soup, baked ravioli and this delicious, crusty bread for dinner. Good choices for a cold, rainy day, I think. Anyhow, this is another super simple one… Just be sure to read the recipe all the way through before getting started. It takes more than 18 hours from start to finish, though most of that is unattended. It requires maybe 15 minutes or so of actual work.

Crockpot Rotisserie Chicken

This is the easiest recipe ever. Kids love it, parents love it, leftovers are great. Winner, winner… chicken dinner 😉

Ingredients:
1 whole chicken
LOTS of Pappy’s

  • Loosely wad up 3 or 4 balls of aluminum foil, toss in bottom of crockpot, spray with Pam, set to high.
  • Remove nastiness from inside of whole chicken.
  • Coat chicken with a liberal shaking of Pappy’s, Lawry’s or whatever seasoned salt variety you prefer.
  • Get that bad boy into the pot, breast down, right on top of the aluminum.
  • Take off the lid and enjoy after 4-5 hours.

In the early days I used to wrap small potatoes in the foil, so they would cook along with the chicken, but every time I make this there’s SO much rendered fat, it kind of creeps me out to have the potatoes simmering in it. Besides, chicken fat’s not on plan. Anyhow, if you’re into salty chicken fat and potatoes, give that a shot.

Vanilla meringues with the kids

Vanilla Meringues
4 egg whites
1c sugar
1/2t white vinegar
2t vanilla extract

  • Preheat oven to 200, line two baking sheets with foil.
  • Whip the egg whites until foamy. Add the vinegar, whip some more. Add sugar slowly and increase mixer speed to highest setting. Add vanilla once glossy, stiff peaks form.
  • Put the batter into a large plastic baggie, cut a corner and pipe kisses onto baking sheet. These don’t spread, so keep them close, though not touching. We made 160 with this recipe.
  • Bake up to 3 hours. You’ll know they’re done when they lift off of the foil easily.

Delicious! I should have read ahead to see these bake for 3 HOURS! I need to get my meatloaf in the oven already. Best part, by my calculations, you get 11 for 1 😀

Mex Pasta Skillet

1lb lean ground beef or turkey
16oz jar of salsa
1c tomato sauce
1 1/2 c water
2 c elbow macaroni or other pasta
1 c frozen corn
1/2 c shredded cheddar cheese

Brown the beef, add salsa, tomato sauce and water. Heat until boiling, stir in macaroni and corn. Reduce heat, cover and simmer for 15 minutes or until pasta is tender, stirring occasionally. Sprinkle with cheese.

With the simply filling stuff, I used whole wheat pasta but didn’t have any fat free or soy cheese, so I used 2% reduced fat and counted the points. I’m not a fan of jarred salsas, but the Herdez Casera one is pretty good in this and the price is right!