Sunday, June 19, 2016
Saturday, March 15, 2014
Okay, so these were a date night invention. I thought they were pretty darn good. When we feed them to the missionaries, they asked for the recipe. Here goes...
1.5 cups wild rice, uncooked
6 sweet red peppers
2 red onions
1-2 tsp. olive oil
4 (or so) large cloves garlic
3/8 cup walnuts, chopped
2 oz. dried apricots, chopped
5 oz. gorgonzola crumbles
Prepare rice as directed.
While rice is cooking, caramelize onions in olive oil. Add garlic once onions begin to soften and turn a nice brown.
Preheat oven to 350F.
Once onions and garlic are nice and caramelized, cut tops off peppers. Hollow out seeds and rind.
Add rice to onions. Mix in apricots and walnuts and gorgonzola. Stuff peppers with rice mixture and place tops back on.
Put peppers in 9x13 dish and fill 1/2 inch full of water. Cover with aluminum foil. Bake 35 to 40 minutes. Remove aluminum foil and bake for 15 more minutes, or until tops are brown to black.
Tuesday, October 29, 2013
Before anyone freaks out about the word "cream" here, let me tell you this recipe is super low calorie. And it's filling! It's also really pretty, but my phone really doesn't do it justice. Leah and I made this up on my birthday (because that's what we do around here on birthdays), and it's absolutely lovely. Enjoy!
4 tsp. olive oil, divided
2 small onions or 1 large onion
10 cloves garlic (this number is negotiable, but we really like garlic)
1 head broccoli
1 bunch asparagus
1 pint cherry tomatoes
2 bell peppers (not green)
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt (or to taste)
1/4 cup flour
1 1/2 cup water
2 Tbsp. lemon juice
2 cubes chicken bouillon
5 oz. rotini pasta*
2 Tbsp. heavy cream
2. Chop broccoli, asparagus and peppers into bite sized pieces (as shown). Put all three into a bowl with tomatoes and remaining olive oil. Toss with a little salt and pepper to coat. Transfer vegetables to glass baking dish and roast at 450 for 30-40 minutes, stirring occasionally, until vegetables are nice and roasty.
3. While stirring onions frequently, add oregano, basil, thyme, pepper and salt. Once onions are caramelized, add flour (like a roux). Once flour is incorporated, add water, bouillon and lemon juice. Boil until mixture thickens and turn to simmer.
4. Cook pasta according to directions. (We do this simultaneously with step 3.)
5. Once vegetables are nice and roasted and pasta is soft, drain the pasta and remove vegetables from the oven. Add the cream to the sauce. Then add the pasta and vegetables and stir together. Serve hot with a tiny bit of parmesan sprinkled on top.
*We use Barilla white fiber pasta. Trust me, it's worth the extra couple cents (it's still cheap!). It has more protein and fiber than normal pasta but tastes just like your average rotini. It's seriously a miracle.
Calories per serving: 325. Fat: 8g. Carbohydrates: 54g. Protein: 9g. Fiber: 9g. (NOTE: Calories do not include parmesan. We calculated the calories using the Barilla white fiber pasta.)
Tuesday, October 15, 2013
Thursday, June 27, 2013
- lb lean (at least 80%) ground beef
- can (16 oz) Old El Paso® refried beans
- jar (16 oz) Old El Paso® Thick ‘n Chunky salsa
- package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
- 2 1/2
- cups coarsely broken tortilla chips
- medium green bell pepper, chopped (3/4 cup)
- medium green onions, sliced (1/4 cup)
- medium tomatoes, chopped (1 1/2 cups)
- cup shredded Cheddar or Monterey Jack cheese (4 oz)
- cup sliced ripe olives (opt)
- cup shredded lettuce
- Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
- In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.
- Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips. Makes 5 servings.
1 Serving (1 1/2 Cups)
% Daily Value*:*Percent Daily Values are based on a 2,000 calorie diet.
1 medium green pepper, coarsely chopped
1 small onion, coarsely chopped
4 large eggs
1 1/4 c. skim milk
1 (8.5 ounce) box corn muffin mix
1/4 c. drained sliced jalapeño peppers
2 c. shredded cheddar cheese
salsa or maple syrup, for serving
In a 12-inch cast iron skillet, cook sausage over medium heat on a camp stove, grill or on a cooking grate over a fire. When no pink remains, add green pepper and onion; cook about 5 minutes or until tender. Drain. Remove from heat.
In a bowl, beat together eggs and milk; stir in corn muffin mix and jalapeño peppers until combined. Pour over sausage. Return to medium heat, cover, reduce heat, and cook 10 minutes. Remove from heat; let stand 5 minutes. Sprinkle with cheese. Serve with salsa or maple syrup, if desired. Serves 8.
10% vitamin A
20% vitamin C
Dietary Fiber: 1g
Saturated Fat: 10g
Trans fats: 0g
Tuesday, January 29, 2013
- Start with a high fat content banana bread recipe. (Leah and I use this one.)
- Spray a non-stick pan with Pam.
- Put your banana bread in the pan and pan-"fry" it with the Pam. (You could use butter, but Leah and I actually found that makes the banana bread soggy and doesn't give it the nice crisp. It has nothing to do with calories.)
- When your banana bread is nicely browned and the outsides are crisp, put the slices on individual plates.
- Place a scoop of vanilla ice cream on each hot slice of banana bread.
- Top ice cream with syrup (buttermilk of maple) and walnuts.
Saturday, January 26, 2013
Wednesday, January 2, 2013
1 box (3 oz.) orange Jell-O (It's Alive!)
1 envelope Knox gelatin
1 1/4 cup boiling water
8 oz. can crushed pineapple
12-16 oz. fresh or frozen cranberries
1 orange, peeled and pith removed
1/2 cup walnuts, chopped
1/2 cup fresh celery, chopped
1. Dissolve gelatin and Jell-O in boiling water.
2. In your food processor (or blender), chop pineapple, cranberries and orange until all are in very small pieces. (Do no liquefy.)
3. Add walnuts, celery and gelatin mixture to processor and pulse process briefly until mixture is desired consistency. (A little pulsing goes a VERY long way.)
4. Chill until set - a few hours.
This yields 12 side dish servings, each of which have about 130 calories.