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Wednesday, April 28, 2010

Curry & Artichoke Rice Salad

There are many recipes online that inspired this dish. I just took bits and pieces from several.

2 boxes Chicken Rice a Roni
2 jars marinated artichoke hearts, chopped (reserve juice from one)
2/3 cup light or fat free mayonnaise
2-3 tsp of curry powder

Prepare Rice as directed on the box.
Let it cool completely. (I didn't and it got a little mushy in my opinion)
Mix mayo, artichoke oil and curry together.
Add mayo mix and artichokes to rice and toss.
Let chill in the fridge for a bit before serving.

Next time I might add some chopped grilled chicken. SO yummy!

Quiche x 4

I made quiche for Bunco on Monday night. These are the four recipes, just the way I tweaked them...MMM

Spinach Quiche

1 (10 ounce) package frozen chopped spinach, thawed and drained
2  mushrooms, diced
1 (6 ounce) package feta, crumbled
1/2 shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked pie crust
4 eggs, beaten
1 cup milk
salt, granulated garlic and pepper to taste

Press crust into a pie plate and pinch the edges (Prick the sides and edges with a fork)
Spread 2/3 of the spinach into the pie plate
Sprinkle with granulated garlic and pepper
Spread about 4 ounces of feta on top
Sprinkle cheddar cheese over the feta
Beat together 4 eggs and milk until frothy.
( I used my magic bullet to blend and it makes it super easy)
Pour egg over the top of the filling
Bake at 375 for about 50 minutes or until the knife inserted comes out clean
Let it set about 5-10 minutes before slicing to serve.

Apple Sausage Quiche

9 inches pastry shells, unbaked
1 cup apple, peeled, chopped (I used a Granny Smith)
2 tablespoons sugar
1 tablespoon lemon juice
1 dash salt and pepper
1/2 lb turkey sausage
4 large eggs, beaten
1 (8 ounce) container sour cream
1/2 cup cheddar cheese, shredded

Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Combine apple, sugar and lemon juice in a bowl.
Microwave the apple mixture for about one minute to soften.
Brown Sausage in a large skillet until it crumbles
Spread sausage into crust
Top with apple mixture
Top apples with the cheese
Whisk together eggs and sour cream (salt and pepper to taste) until frothy
(Again, I use the magic bullet or blender for this part)
Pour egg mixture over the top of the fillings
Bake uncovered at 375 for 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Asparagus and Ham Quiche

I love this one because you can substitute any meat and any veggie you have on hand and it tastes great!
1 cup shredded cheddar cheese
1/2 cup cooked and cubed ham
1/2 cup frozen asparagus, cooked
3 eggs
1/2 cup baking mix
1/2 teaspoon salt
1 dash garlic powder
1 1/2 cups milk
1/3 cup olive oil

Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Spread cheese inside of the crust
Cover cheese with meat and vegetables
In a blender, combine eggs, baking mix, salt, garlic, and milk.
Blend until smooth and then add olive oil
Blend until combined
Pour mixture over the meat and veggie layer.
Bake at 375 for about 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Bacon and Cheese Quiche
3 oz Turkey Bacon, cooked and cooled*
5 oz Cheddar cheese
3 oz grated Parmesan cheese
1 9 inch frozen pie crust
4 eggs
1 cup whole milk
Cut 4-5 strips of bacon into small slices using scissors.
Saute' over medium-high heat until crispy
Fit pastry into 9 inch quiche dish/pie pan. Prick the sides and bottom with a fork
Sprinkle bacon and cheese into crust
Whisk eggs and milk until frothy (add salt and pepper to taste)
(Again, I use the magic bullet or blender for this part)
Pour over the meat and cheese mixture
Bake at 375 for about 40-50 minutes
(Knife test)
Let stand 10 minutes before serving

Friday, April 23, 2010

Lettuce Wraps

TO DIE FOR!!! These were so yummy. The recipe looked a little lengthy for a mommy of two with a small window of prep time. Let me tell you, this meal was worth every "chop."  These tasted so much like our favorite appetizer @ PF Changs. Even better, they are pretty light! This was a perfect Friday night treat!

1 can (8 ounces) bamboo shoots, drained and minced
1 can (8 ounces) water chestnuts, drained and minced
3 tablespoons hoisin sauce
1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
2 teaspoons low-sodium soy sauce
1 teaspoon hot-pepper sauce
2 packets (.035 ounce each) sugar substitute (such as Splenda)
1-2 tablespoon minced garlic
1 cup minced onion
1 lb ground chicken breast
2 teaspoons minced fresh ginger
1/4 teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped

In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute.
Mix well and set aside. 
Mist a large, nonstick skillet with olive oil spray and set over medium heat.
Add the garlic and cook for 2 minutes, or until fragrant.
Add the onion.
Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
Increase the heat to medium-high.
Add the chicken, ginger, and salt.
Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
Add the reserved bamboo shoot mixture.
Cook for 2 minutes, or until hot.
Stir in the sesame oil.
Remove the pan from the heat.
Spoon the chicken mixture into the lettuce leaves.
Top with green onion.
Serve immediately.

Wednesday, April 21, 2010

Southwestern Pile-up (Veggie Version)

This was dinner last night. Super tasty and low cal. These would be great with some grilled chicken if you wanted to add some more protein. The beans pack quite a bit too!

One pita
2 Tbs Garlic Hummus
1/4 Cup Black beans
1 oz avocado
1/4 cup fat free cheddar cheese
Diced Tomatoes
Hot sauce to taste

Total  for the Pita is only 285 Calories!!

Sunday, April 11, 2010

Pizza Casserole

This has the taste of pizza and baked zitti. A huge hit at our house! 8 hearty servings @ 426 calories
1 lb whole wheat spiral pasta
1 lb honeysuckle turkey Italian sausage
1 onion (chopped and browned with sausage)
2 (26 ounce) cans spaghetti sauce (Hunt's Roasted Garlic & Onion)
3 ounces chopped cooked ham
6 ounces hormel turkey pepperoni
2 cups grated mozzarella cheese
3 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
5 mushrooms, chopped
1 can sliced olives

Cook pasta until al dente'.

Cook sausage, garlic powder and oregano with onions until the juices run clear.
In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
Layer ingredients in the order listed below.
1st layer-1/3 of the pasta, 1/3 remaining sauce, 1/2 cup of mozzarella cheese, 1 Tablespoon parmesan cheese, sausage and onions.
2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1/2 cup of mozzarella cheese, 1Tablespoon parmesan cheese, ham, mushrooms
3rd layer-all remaining pasta, all remaining sauce, 1 cup of mozzarella cheese, 1 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni)
Sprinkle olives on top.
Bake at 375°F for 40 minutes.
Let sit for 5 minutes before serving.

His & Her Cobb Salad

Such an easy dinner, and yet so yummy. This combo really tasted like a fancy restaurant salad without the calories or cost.  My favorite new secret in the kitchen is Turkey Bacon. I take an entire package and a pair of scissors to the stove top. I slice the handful of strips into bite size pieces and let them drop into a hot pan. Saute them until they crisp up and you will have a hard time telling the difference between it and real bacon. It is so close in texture, color and taste when prepared this way!!! MMM!

This salad:

Full Plate of Greens
45 grams of grilled, sliced chicken (about 1/2 breast)
28 grams of blue cheese
28 grams of turkey bacon
56 grams of ham
1 egg
Tbs Honey Mustard dressing mixed with 2 Tbs fat free milk

Calorie Total:  401