Posted in beef, Mexican on October 29, 2007 |
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Tacos. Why do we never make tacos? Why am I always trying to make complicated meals?! On the way home from church today I realized I was craving tacos, and since we spent the last of our October dining out budget at chick-fil-a the other night (mmmm I love you forever chick-fil-a) it was make tacos myself or let my craving go unfulfilled. Tyler actually made the tacos, while I watched 40 First Dates for the millionth time (oh how I love that movie!) Tacos are truly a 30 minute meal (if that).
Taco Seasoning I (from allrecipes.com)
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
We cooked 1lb of ground beef, then drained the fat. Added 1/2 cup water with the taco seasoning and half a can of black beans. Let it simmer over medium heat for about 15 minutes. Served with cheese, lettuce, and spicy guacamole. (FYI to KC area girls, the wholly guacamole can be found in the produce section and is on sale at HyVee this week, 1.87 each, and I used a coupon I clipped a couple of weeks ago for $1 off). On soft taco shells (heated the tortillas on the stove top for about 2 minutes each.)
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Posted in beef, Weight Watchers on October 23, 2007 |
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I love a good burger. My latest favorite burger place is Ted’s Montana Grill, I’m especially fond of their blue cheese burger. Tyler always gets a salad there, weird, but he claims it’s an amazing salad. We decided to recreate these burgers at home, it was quite simple and very tasty! To make this WW core friendly, use fat free blue cheese (or reduced fat and count the points, I think fat free cheese is terrible) and serve w/o a bun (obviously I did not follow my own advice!) And obviously count the points for the beer Blue Moon is my favorite!
Blue Cheese Burgers (original recipe from allrecipes.com)
- 1 pound lean ground beef
- 1-1/2 ounces blue cheese, crumbled
- 2 tablespoons and 2 teaspoons minced fresh chives
- 1/8 teaspoon hot pepper sauce
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 4 French rolls or hamburger buns
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. Gently form the burger mixture into 4 patties.
- Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
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Sorry for the serious lack of posting again. Tyler has been doing most of the cooking for us and we’ve been eating some tried and true meals, nothing new until last night. This recipe is from the “best of” Cooking Light magazine from last month. We love falafel but haven’t really figured out a place where we could get the good stuff here in Kansas City. Next time I make this I’ll experiment with other kinds of beans. I think black beans or garbanzo beans would be equally good. This was also a very fast meal to whip up, which is always nice on a busy day!
I don’t count this as a Core recipe (but it could be if you used FF cheese, no chips, and ate it without a pita). On the Flex system it is 6 pts per serving, and the recipe makes 4 servings. If you are thinking about joining Weight Watchers I really encourage you do to it before the holiday season is in full swing, WW is a great program for learning portion control and having some accountability during the tough holiday season! I’ve lost about 7lbs in the last 3 weeks, so I am clearly a fan! I’m already down a pant size!
Southwestern Falafel with Avocado Spread (from Cooking Light)
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monterey Jack cheese (I used pepperjack)
1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/8 teaspoon ground cumin
1 large egg white
1 1/2 teaspoons canola oil
1/4 cup mashed peeled avocado
2 tablespoons finely chopped plum tomato
1 tablespoon finely chopped red onion
2 tablespoons fat-free sour cream
1 teaspoon fresh lime juice
1/8 teaspoon salt
2 (6-inch) pitas, each cut in half crosswise
To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add Monterey Jack cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4 (1/2-inch-thick) oval patties.
Heat canola oil in a large nonstick skillet over medium-high heat. Add patties; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, while patties cook, combine the avocado, plum tomato, red onion, sour cream, lime juice, and salt. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half.
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Posted in chicken, Weight Watchers on October 1, 2007 |
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My husband is too good to me. I’ve been stressed and worn out the last few weeks working all day and then training at my second job at night. Plus I’m trying to change the way I eat and it’s just so…tiring. Tyler volunteered to make dinner tonight plus he’s been cooking for himself when I’m not here in the evenings. It’s a fantastic arrangement
Tonight’s dinner was pretty easy. We tried another recipe from Heather’s Core blog and were very happy with it. I love me some mushrooms! And of course mashed potatoes, I can never have enough mashed potatoes. I could make them (and eat them) in my sleep at this point So glad they are a Core food!
Balsamic Chicken with Mushrooms
2 tsp canola oil
3 TBS balsamic vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
1 lb uncooked boneless, skinless chicken breast (four 4-oz pieces)
2 c mushrooms, small, halved
1/3 c chicken broth
1/4 tsp dried thyme, crumbled
Heat 1 tsp oil in a nonstick skillet. In a medium bowl, mix 2 TBS vinegar, the mustard, and the garlic. Add chicken and turn to coat.
Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm (We seem to be incapable of getting chicken to cook all the way through in a skillet, so we stuck it in the oven for 10 minutes at 350 degrees after cooking it for 3 minutes on each side on the stove top).
Heat remaining tsp of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining TBS of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
Serve chicken topped with mushrooms.
Serves 4 (each serving contains 1/2 tsp healthy oil)
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