Monday, June 30, 2008
Friday, June 27, 2008
Thursday, June 26, 2008
Tuesday, June 24, 2008
Monday, June 23, 2008
Friday, June 20, 2008
When I shopped yesterday, I only picked up one carton of mushrooms instead of two, but I really wanted to make this dish tonight so I had to use--GULP!--canned mushrooms. It still turned out delicious, but I wouldn't do it except under extreme duress.
I love pasta and have tried hard to love whole wheat pasta. I've tried so many different brands it makes my head spin. Unfortunately, I have not fallen in love. In a desperate attempt to try to eat pasta more healthfully, I tried the new Ronzoni Smart Taste which has 6 grams of fiber in each serving. It was good. Of course fresh is better, but this is something I can live with since I miss eating pasta as often as we did in the past.
This recipe will feed 4 people who eat like birds, or 2 with normal appetites and you'll have a bit left over. Since it is lowfat and loaded with vegetables, eating a double portion isn't so bad. If you use regular pasta, the nutritional information per serving is: 231 calories, 3g total fat (1g saturated fat), 29g carbohydrates, 3g fiber, 21g protein, 145mg calcium); it would be lower in calories, fat, and carbs and higher in fiber using the Smart Taste. It was a snap to make, so it's a good choice for weeknights.
Creamy Spinach Florentine
1 tsp olive oil
2 cups sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 tbs flour
1 cup skim or 1% milk
1/2 cup beef broth
3/4 lb skinless, boneless chicken breast, cubed
10 oz package frozen chopped spinach, defrosted and squeezed dry
4 cups hot cooked penne or other medium-sized pasa
2 tbs grated Parmesan cheese
In a large nonstick skillet, heat the oil and add the chicken, mushrooms, onion, and garlic. Cook, stirring, for about 6 minutes. Add the flour and cook over low heat, stirring constantly, for 1 minute. Gradually add the milk and the broth, then bring to a boil, stirring as the mixture thickens. Stir in the spinach and grated cheese and return to a boil. Add the drained pasta, lower the heat, and cook for another minute until the pasta is coated with the sauce.
This was absolutely delicious and filling--I ate a portion and a half!
Thursday, June 19, 2008
2 medium shallots, chopped
Wednesday, June 18, 2008
1 clove garlic, minced
Tuesday, June 10, 2008
Monday, June 9, 2008
Sunday, June 8, 2008
Saturday, June 7, 2008
Friday, June 6, 2008
I probably eat more dessert when I'm "on program" than I do when Weight Watchers is just a distant memory. While there are some decent frozen or ready-made cakes with low points, they are either too small, too expensive, or just a tad off in taste.
I've experimented with cake mixes before, replacing the fat and eggs with everything from apple sauce to pumpkin to diet cola. None of those produced the right taste and texture. On a mission now, I dragged out all my old healthy eating cookbooks, combed through my own recipe files, and searched the web for ideas. A few recipes mentioned yogurt, so I thought I'd give it a try. The batter it produced still looked too thick, so, in a moment of inspiration, I added a magic ingredient: water! The result was a moist, delicious chocolate cake that tastes as good as any mix cake I've ever had. The photo shows a small "2 smile" square. Double it if you can spare "4 smiles."
LIGHTENED CHOCOLATE CAKE
1 box chocolate or devil's food cake mix
2 cartons nonfat raspberry yogurt
1/3 cup warm water
Combine the cake mix and yogurt. Mix well. Add water a little at a time to thin out the batter. Spray a 9 X 13 inch cake pan with non-stick spray. Bake at 350 degrees for 25 minutes (or until a toothpick inserted in middle of cake comes out clean). Cool, then cut into 24 squares.
Simple, but delicious and inexpensive.
Thursday, June 5, 2008
1 1/2 cups chicken broth (I use fat free)
Wednesday, June 4, 2008
Tuesday, June 3, 2008
Baked Sweet Potato Fries
2 large sweet potatoes, peeled and sliced into fry sticks
butter or olive-flavored cooking spray
Preheat the oven to 375 degrees. Spray a cooking sheet with cooking spray of choice. Place sweet potato fries in a single layer and spray with more of the cooking spray. Season generously with garlic powder and sea salt. Bake 25 minutes, flip over, and bake and additional 15 minutes. To crisp, place under the broiler for a few minutes; watch carefully so they don't burn.
They are wonderful with pork or chicken, hamburgers or hot dogs. I'd even eat them by themselves.