Saturday, October 9, 2010

Roasted Veggies

5 large carrots, sliced into fries
3 sweet potatoes, sliced into fries
2 red bell peppers, quartered
3 cloves garlic, peeled
1 tsp oregano
½ tsp each salt and pepper
2 tbsp olive oil

Position racks in top and bottom thirds of oven. Preheat to 450 degrees. Place two large rimmed baking sheets in oven while preheating. Place all ingredients in a large bowl and toss until vegetables are evenly coated with oil. Remove baking sheets from oven and tumble vegetables onto sheets and spread out. Roast 25 to 35 minutes, switching trays half way through roasting.
Makes 6 servings
From: Low-Glycemic Meals in Minutes by Laura Kalina & Cheryl Christian
Note: I have made with 1-2 tbsp of pesto mixed in with the vegetables and some parmesan cheese sprinkled on top before baking.

I made this last night along with the fettucine.  I believe I already posted this recipe.  Good stuff.

Friday, October 8, 2010

This one is in the oven right now


2 eggs
½ cup oil
1 cup sugar
1 cup grated zucchini
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp cinnamon

Beat eggs till frothy. Beat in oil and sugar. Add zucchini. Stir in vanilla. In a separate bowl add 5 remaining dry ingredients and stir well. Pour dry mix into wet mix. Mix well. Bake in 350 degree oven for 50 to 60 minutes.
From: Mom

My daughter and I just made a double batch of these.  So yummy.  Could it have to do with the 1 cup of sugar?  My neighbour grows zucchini but does not eat it.  What is up with that?  Is she trying to be like Weezer on Steel Magnolias?  She gave me a bunch of zucchini a while ago so I just ground it up in my little food chopper.  (I love my food chopper.)  I froze it in little 1/2 cup containers and just take a couple out when I want to make a loaf.  I do it mostly because my daughter loves to help me bake or cook.  She always wants to help. 

December Daily and yummy salad


Dressing ingredients
¼ cup Kikkoman Teriyaki Marinade & Sauce
¼ cup olive oil
2 tbsp honey
2 tbsp vinegar
1 tsp freshly grated orange peel
Salad ingredients
1 lb chicken breast tenders
Freshly ground black pepper
1 egg
1 tbsp Kikkoman Teriyaki Marinade & Sauce
½ cup all purpose flour
½ cup Kikkoman Panko Bread Crumbs
½ cup smoked almonds, finely chopped
2-3 tbsp vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments

Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.
Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended. Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.
Serves 4.
From: Kikkoman

I made this last night.  Thursday is our salad night and I was getting so bored of our regular salad so I thought I would try this.  It was so good.  My husband really liked the chicken.  I cooked my chicken in the oven at 350 degrees for about 45 minutes because it was not completely thawed and because I don't like cooking in hot oil because of the spray and mess.  I also used Romaine lettuce because we use to eat the spring mix all the time and I just got tired of it.  It turned out really well and I will make it again.  I was not sure about the orange segments because I am an apple not an orange person but it was good. 
Ali Edwards has already done her December Daily.  Should I start mine too?  I have to come up with a plan.  I missed a few days of taking pictures last year.  December is my favorite time of year because of Christmas. I don't want to miss out on the documentation of it this year.  We are celebrating Canadian Thanksgiving on Monday and I have already got out my Christmas Cd's because I am starting right after Thanksgiving.  It is not too early.  I love Christmas and want to spread it out as much as I can.

Thursday, October 7, 2010



1 onion, chopped
1 clove garlic, minced
2 tsp vegetable oil
2 cups skim milk
1 cup chicken broth
3 tbsp flour
½ tsp salt
¼ tsp pepper
½ cup grated Parmesan cheese
16 oz dry fettuccine pasta

I n a medium saucepan, heat oil over medium heat. Add onions and garlic, and sauté until golden brown. In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Continue cooking until the past is al dente. Drain the pasta and transfer to a large bowl. Toss with sauce. Serve
From Winco Foods

This one is a great tasting light recipe.   I really do prefer this over the super creamy fat filled alfredo sauces.

Wednesday, October 6, 2010

Oops forgot about yesterday


1 store-bought pie crust
½ cup chopped onion
1 package of frozen chopped spinach
3 eggs
1 cup milk
1 ½ cups of shredded mozzarella cheese
Salt and pepper
3 strips of bacon chopped up

Sauté onion until transparent. Squeeze out excess moisture from spinach. In a bowl, beat eggs. Add milk, cheese, onion, spinach, bacon, salt and pepper. Prick the bottom of the pie crust several times with a fork. Put in the oven at 350 degrees until it becomes a really pale brown. Put the egg mixture in the pie crust. Bake at 350 degrees for 30-40 minutes. Swing the dish and if the egg mixture looks fixed, it’s done.
From: Fumika

One of the mom's from my Mom's group gave me this recipe a long time ago.  I finally made it last night and I think it may be one of my new favorites.  It was super easy to make and good.  She had made it for a baby shower and didn't have the bacon in it.  It was good without the bacon if you want a vegetarian option.  Sorry about yesterday.  I totally blanked.  It was kind of a busy day yesterday.  My mom is coming on Friday and then I am going up to Canada for a while so my daily recipes will probably not be so daily.  I had a craft night last night with some of the girls and I worked on my Project Life.  I just have to do some journalling and then I am caught up again on all the pictures I have for 2010. 

Monday, October 4, 2010

Yesterday's and Today's Recipe


1 chicken (3 to 4 pounds)
2 quarts homemade or low-sodium canned chicken stock
2 tbsp extra-virgin olive oil
1 onion, halved, cut into ¼-inch slices
2 green or red bell peppers, seeded and cut into ¼-inch strips
Enchilada sauce
12 corn tortillas (6 inch)
2 cups grated Monterey Jack cheese (about 6 ounces)
2 cups grated sharp cheddar cheese (about 6 ounces)
Pepper and Tomato Salsa
Sour Cream

Place chicken in a large pot and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock to use for enchilada sauce if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside. Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside. When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes. Serve with the salsa, sour cream, or both if desired.
Serves 6 to 8 people
From: Martha Stewart

I have only made this once.  I used some precooked chicken and enchilada sauce from a can.  I have not tried to make the sauce myself. 

2 tsp olive oil
1 pound (about 2 or 3) green zucchini, cut into ½-inch pieces
4 scallions, thinly sliced
4 cloves garlic, minced
1 tsp dried marjoram
1 tsp coarse salt
½ tsp freshly ground pepper
1 pound (about 2 or 3) yellow zucchini, cut into ½-inch pieces
½ cup freshly chopped dill
¼ cup freshly chopped flat-leaf parsley
5 large eggs plus 5 large egg whites, lightly beaten
1 tomato, thinly sliced
2 ounces low-fat feta cheese, crumbled

Preheat oven to 325 degrees. Heat 1 teaspoon olive oil in a large skillet set over medium heat. Add green zucchini, half the scallions, half the garlic, ½ teaspoon marjoram, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring frequently, until zucchini has softened and is beginning to brown, about 5 minutes. Remove form hat; transfer to a large bowl; set aside. Rinse skillet; repeat process with yellow zucchini and remaining teaspoon olive oil, scallions, garlic, ½ teaspoon marjoram, ½ teaspoon salt and ¼ teaspoon pepper. Transfer to bowl with cooked green zucchini; let sit until cooled. Drain and discard any liquid. Add dill, parsley, and eggs to zucchini; stir to combine. Pour into a 9 ½ inch round, deep baking dish. Cover with tomato; sprinkle with feta. Bake until set, about 1 hour. Serve hot or at room temperature.
Serves 6
From: Cooking Light

I have also only made this once.  It was a lot of prep but it was yummy.  I believe at the time I could not find yellow zucchini so I just used all green.

Saturday, October 2, 2010



3 cups chopped skinless, boneless rotisserie chicken breast
1 (15.5-ounce) can great Northern beans, rinsed and drained
1 (16-ounce) container refrigerated fresh salsa
3 cups fat-free, less-sodium chicken broth
1 tsp ground cumin

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat. Simmer 10 minutes, stirring occasionally.
Yield: 6 servings (serving size: 1 1/3 cups)
Points value: 3
Prep: 3 minutes Cook: 13 minutes
Per serving: CAL 180; FAT 3.2g; PRO 25.3g; CARB 11.7g; FIB 3.5g; CHOL 60mg; IRON 2.3mg; SOD 923mg; CALC 78mg
From: Weight Watchers

Super fast and easy recipe.  My step-son likes this one.  That is always a plus. 

Friday, October 1, 2010



6 tbsp margarine or butter
1 small onion, minced
1 10 ounce package frozen chopped spinach, thawed
¼ pound fontina cheese, shredded
1 6 1/8 to 6 ½ ounce can tuna in oil, drained
1 3 ounce package cream cheese
¼ tsp pepper
1 large egg
9 sheets phyllo

About 2 hours before serving or early in day: In 2 quart saucepan over medium heat, in 1 tbsp margarine, cook onion until tender. Remove from heat. Squeeze spinach dry; stir in with fontina, tuna, cream cheese, pepper and egg. Cut tack of phyllo, (each sheet about 16 ½ by 11 ½) length-wise into 5 strips. Place strips on waxed paper; cover with damp paper towels. Melt remaining margarine. Brush 1 strip phyllo lightly with margarine. Place 1 heaping teaspoon spinach filling at end of strip. Fold one corner of strip diagonally over filling, forming a right angle. Continue folding. Place, seam-side down, in jelly-roll pan; brush with margarine. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425 degrees F. Bake 15 minutes or until golden. Makes 45 ho rs d’oeuvres. About 50 calories, 3 g fat, 10 mg cholesterol, 75 mg sodium.
To freeze up to 1 month: Freeze unbaked pastries in jelly-roll pan, then store in freezer in covered container with waxed paper between layers. Bake frozen pastries 20 min in 425 degree F preheated oven.
From: unknown source

I haven't made these in a really long time.  They are a lot of work but they are very good.  I have never found fontina cheese.  I just use feta instead.