Lemon Pepper Rice

I don't know why I never thought to do anything like this. My friend Terra gave me the idea and it's genious!

Ingredients:
1/2 c brown rice, uncooked
Juice of 2 small/medium lemons
1/2 T lemon pepper

Directions:
Cook rice according to package directions, adding lemon juice and lemon pepper to the water.
Makes 2 servings.

Kristen's Rating: 4

Stuffed Acorn Squash

This recipe came from a Meatout Mondays email. (www.meatoutmondays.org) It was perfect timing because we just got 2 acorn squashes in our Bountiful Basket on Saturday morning! I'll leave the recipe as posted because I am going to use their nutritional information. The only change I really made is that their "medium acorn squash" must have been bigger than mine because we had a lot of leftover filling. (Not a bad thing!!) I also recommend saving the seeds to roast with a little olive oil and salt at 275 for 15 minutes! Yum!

Ingredients:

1 medium acorn squash
1 cup vegan chick'n broth or vegetable broth
½ cup uncooked quinoa
1 tablespoon olive oil
3 cloves garlic, finely chopped
½ medium onion, chopped
2 carrots, chopped
½ large bell pepper (preferably red), chopped
1 cup cooked garbanzo beans
1 cup fresh spinach
¼ cup raisins
2 ¼ teaspoons cumin
½ teaspoon salt
2 tablespoons vegan butter
2 tablespoons brown sugar

Directions:

1. Preheat oven to 400°F.

2. Cut squash in half, remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done. Squash should be tender all the way through.

3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes.

4. In a large skillet over medium heat, heat olive oil. Add garlic, onions, carrot and bell peppers. Sauté for about 5 minutes until the carrots are tender, stirring occasionally.

5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes.

6. Add the quinoa to the skillet, stir well and remove from heat.

7. Once the squash is done cooking, remove from oven. Evenly spread the butter over the entire inner squash and sprinkle with the brown sugar. You can break the squash up a bit with a fork so that the butter and sugar are spread more evenly throughout.

8. Stuff each half of the squash with half of the quinoa stuffing mixture and serve.

Ratings:

Kristen: 4

    Dave: 4

Nutritional Information:

Serving = 1/4 squash stuffed. Makes 4 servings.
Amount Per Serving
Calories 367	From fat 102
	% Daily Value*
Total Fat 11.3g	17%
Saturated Fat 2.1g	10.5%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 590mg	24%
Total Carbohydrate 64g	21%
Dietary Fiber 7.7g	31%
Sugars 19.7g
Protein 8.1g
Vitamin A 98.7%	Vitamin C 68.8%
Calcium 9.2%	Iron 23.9%
* % Values are based on a 2,000 calorie diet

Rigatoni with Roasted Asparagus, Toasted Walnuts and Balsamic Butter

I changed the original recipe ever so slightly.

Ingredients:
1 lb asparagus
1 T olive oil
salt & pepper
1/2 c plus 2 T balsamic vinegar
1/2 tsp brown sugar (or white sugar + molasses)
1 lb pasta, whatever shape you like. I used rigatoni
1/4 lb butter/margarine (I used Blue Bonnet)
1/3 c shredded mozzarella cheese
1/3 c walnuts, toasted in microwave

Directions:
1. Preheat the oven to 400. Snap the ends off the asparagus and cut the remaining spears into 1" pieces. Put the asparagus on a baking sheet and toss with olive oil and 1/4 tsp each of salt and pepper. Roast until tender, 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 T remain. Stir in the brown sugar and 1/4 tsp pepper. Remove from heat.
3. Cook the pasta according to package directions. Drain; toss with butter, vinegar, asparagus, cheese, and walnuts. Sprinkle with salt to taste.
Makes 6 servings.

Nutritional Information:
Calories: 477
Fat: 19.5g
Saturated: 3.5g
Cholesterol: 3.5mg
Carbs: 63g
Fiber: 4.5g
Sugar: 6.5g
Protein: 13.5g

Ratings:
Kristen: 4
Dave: 4

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

Original recipe

Ingredients:
8 oz chicken tenderloins
1 egg (only need about half)
1/2 T parsley
1 tsp plus 1 T Dijon mustard
1/4 c panko breadcrumbs
1 T grapeseed oil
1/2 c fat free reduced sodium chicken broth
1-1/2 T maple syrup
1 T plus 1 tsp spicy brown mustard
1/2 T butter

Directions:
In a bowl, mix together the egg, 1 tsp dijon mustard, and parsley. In another bowl, pour the breadcrumbs.
Heat oil in a saucepan or skillet to medium high heat. Dredge the chicken in the egg mixture, then coat in breadcrumbs and place in skillet; cook about four minutes per side until browned and cooked through.

Meanwhile, whisk together the chicken broth, syrup, remaining T of dijon mustard, and 1T plus 1 tsp spicy brown mustard. Remove cooked chicken from pan to a plate. Heat the broth mixture to a boil over medium heat until reduced, 3-4 minutes. Stir in butter until melted. Serve over chicken.

Nutritional Information:
(Note: From Website,(which calls this 2 servings)- mine would be lower since I used chicken tenderloins, margarine, fat free chicken broth, half the amount of breadcrumbs, and not real syrup)
Calories: 390
Fat: 15.5g
Saturated: 4.5g
Carbs: 21g
Fiber: 0.5g
Protein: 39.5g

Ratings:
Dave: 4

Didn't take a picture... imagine chicken with a brown sauce... GO!

Vegetable Sesame Noodles

I made a variation of this tonight. It is really good! You can use whatever vegetables you have... it's a great way to use them up!!

Ingredients:
6 oz. whole wheat pasta
1 c. frozen shelled edamame
1/4 c lite (low sodium) soy sauce
1 T oil (I used grapeseed)
1 T sesame seed oil
1 T seasoned rice vinegar
1 tsp Sriracha sauce
4 c chopped veggies, such as
------2 c radishes
------1/2 c each celery, green beans, red bell peppers and broccoli

Directions:
Cook pasta according to package directions. (Chop your veggies in the meantime.) Put frozen edamame in a colander and drain the pasta over the edamame. (I was skeptical of this un-freezing the edamame but it totally worked!)
Whisk together the liquids. Add pasta, edamame and other veggies. Mix with your hands.
You can sprinkle with sesame seeds if you want but I was hungry and forgot!!
Makes 8 cups.

Nutritional Information: (2 cups)
Calories: 300
Fat: 9g
Saturated fat: 0.8g
Carbs: 42g
Fiber: 3.5g
Protein: 12g

Crispy Parmesan Asparagus

Here is the original recipe for the asparagus I made tonight. Oh. Em. GEE!!!!!!!!!!!!! Defreakinglicious.

Ingredients:
1 bunch asparagus
1 egg
1/8c grated parmesan
1/8c flour
1/2c panko bread crumbs

Directions:
Snap the ends off the asparagus. I also cut mine into thirds after that. Dredge first in the egg and then in a mixture of parmesan, flour and bread crumbs. Place on a greased wire wrack placed atop a baking sheet.
Bake at 425 for 10-15 min until golden and crispy.
Enjoy!

Nutritional Information: (2 servings)
I would say I used only 2/3 of the dredging materials (both wet and dry):
Calories: 135
Fat: 3.5g
Saturated: 1.5g
Carbs: 19g
Fiber: 3.5g
Protein: 9g

Tomato-Basil Parmesan Soup

Original recipe is here

Ingredients:
14.5 oz can diced tomatoes (basil, garlic & oregano), with juice
3/4 c diced celery
1/2 c diced carrots
onion powder to taste
1/2 tsp oregano
1/2 T basil
2 c vegetable broth
1/4 c flour
1/4 c butter (Blue Bonnet light)
1/2 c Parmesan cheese
1 c milk, warmed in microwave
salt & pepper, to taste

Directions:
Place tomatoes, celery, carrots, onion powder, oregano, basil and broth in crock pot. Cook on low 5-7 hours on low. (Or you know, on high for shorter, or whatever.)
About a half hour before serving, melt butter on low and stir in flour. I actually pureed my soup in a food processor at this point because I don't enjoy the tomato chunks. Mix 1/2 c soup into the flour/butter mixture. Then mix in another 1-1/2c. Transfer back to the crock pot. Stir in milk and cheese and season to taste (I added salt, pepper, and garlic powder.)
Cook for another 30 min on low and enjoy!

Nutritional Information: (Let's call it 4 servings for nutritional purposes, but I didn't measure how much it made LOL)

Calories: 182
Fat: 9g
Saturated: 3.5g
Carbs: 15g
Fiber: 2g
Protein: 8g

Ratings:
Kristen: 4.5
Dave: Not home from work yet :-P

Cinnamon Sugar Squares

Found this tonight and my sweet tooth was calling. These are really good with coffee. Mmmmmm...

Ingredients:
1/2 c butter (Blue Bonnet light)
2 c sugar
1/2 c vegetable oil (use applesauce next time!)
2 eggs
1/2 c milk (1%)
1 tsp vanilla extract (I was out...)
1 tsp salt
1 tsp baking soda
3 c all-purpose flour
1/4 c sugar
1/2 T cinnamon

Directions:

1. Preheat oven to 350F
2. Beat the butter, sugar, oil (applesauce), eggs, milk and vanilla until thoroughly combined.
3. Continue beating and add salt, baking soda and flour. Mix until just combined.
4. Pour the batter into a 9"x13" baking pan sprayed with cooking spray and spread evenly using a spatula. Mix the cinnamon and sugar and sprinkle evenly over the top of the batter and bake for 25-30 minutes.
5. Cut into 24 squares.

 Nutritional Information: (values if made with applesauce in parentheses)

Calories: 195 (157)
Fat:  7g (2.5g)
Saturated: 1g (0.5g)
Carbs: 31g (32g)
Fiber: 0.5g (0.5g)
Protein: 2.5g (2.5g)

Broccoli Cheese Soup

I got this recipe from The Girl Who Ate Everything. I think she credits someone else with it as well. Here's my version. It is hands down the best soup I have ever made. Perhaps even the best soup I have ever eaten. Really. It's that good.


Ingredients:
1-3/4 c vegetable broth
1/3 c all-purpose flour
4 T butter
1/2 tsp pepper
1/2 tsp salt
2 c milk
1-1/2 c shredded cheddar cheese, preferably sharp or extra sharp
1/2 c shredded Swiss cheese
1 bunch of broccoli, chopped


Directions:
In the microwave, heat milk and veggie broth (I think I heated mine about 2 min each.) Also cook the broccoli in a glass bowl covered with saran wrap for 3-4 min.
Meanwhile, melt butter in a pot and then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, and then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed broth and continue to stir until well blended.
Add cheeses and stir until completely melted. Stir in cooked broccoli.
Makes about 6 cups.

Nutritional Information:
I don't want to know.

Ratings:
Kristen: 5!!!! 6!!!!
Dave: 4

Tortellini and Garden Vegetable Bake

Orignal recipe found here. I changed it just a bit to make it vegetarian and take out the yucky tomatoes.

Ingredients:

18 oz refrigerated cheese tortellini

1 medium carrot, thinly sliced

1-1/2 c sugar snap peas, halved crosswise
1 T butter
1 c sliced fresh mushrooms
1/3 c vegetable broth
1-1/2 tsp dried oregano
2 tsp all-purpose flour
3/4 tsp garlic salt
1/2 tsp pepper
1 c milk
8 oz 1/3 less fat cream cheese, cubed
1 T lemon juice

1 green pepper, chopped

Directions:

1. Cook tortellini according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat butter in a 12" skillet. Add mushrooms and cook about 5 minutes. Remove from skillet.

3. Shake together veggie broth, oregano, flour, garlic salt, and pepper in a sealed container until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture and green pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir.

If desired, top with parmesan cheese.

The recipe says it makes 12 servings but I sure don't think we got that many out of it!

• Make Ahead Tip: Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

Nutritional Info: (Not my calculation-- from website based on 12 svgs with chicken) 

Calories: 247

Fat: 12g

Saturated: 5g

Carbs: 17g

Fiber: 1g

Protein: 15g

Ratings:

Kristen: 3

Dave: 3

Yeah, we thought this one was just okay. Didn't take a picture.

Calzone

I made a calzone for dinner tonight. I'm only blogging it because it's pretty. :) It's just a store-bought Pillsbury pizza crust with filling. You can put whatever you want inside! I used pizza sauce, mozzarella, and green pepper, plus pepperoni in Dave's half. I got the idea to make it pretty here (found on pinterest).

Flower Power Eggs

I found this recipe (and lots of others!!) on pinterest.

The website says to:
1) Cut bell peppers into 1/2 inch rings; 2) Place in a lightly oiled non-stick skillet; and 3) Crack an egg in the middle of each ring and cover and cook over low heat until done. If you like your yolks runny, just cook over low heat until whites are done. If you like your yolks firm, break the yolks and then cook over low heat until both whites and yolks are firm.

I did this, but as you can see from the picture, mine did not turn out as pretty as theirs. :) The peppers worked pretty well to corral the eggs- a little egg white seeped out the bottoms but mostly the eggs stayed in their pepper rings.
I did not keep the heat on low, so the egg whites started to brown on the bottom while they were still liquid on top. I solved this by flipping the whole thing over once the bottom was cooked. If I had paid attention and left it on low, maybe they would have turned out as pretty as the original picture. (Go look at it in the original link, if you didn't already!) I'll try again sometime.
Either way, they were good. :)

Oatmeal Waffles

This recipe is from allrecipes.com and I stuck pretty close to it!

Ingredients:
1-1/2 c all-purpose flour (I used half whole wheat and half all-purpose)
1 c quick-cooking rolled oats
1 T baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 eggs, slightly beaten
1-1/2 c milk (1%)
6 T butter, melted (Blue Bonnet)
2 T brown sugar (white sugar + molasses)

Directions:
In large mixing bowl, stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron (amount will vary with size of waffle iron). Close lid quickly; do not open during baking. Use fork to remove baked waffle.
Mine made 8 waffle squares.

Nutritional Information:                    Forgot to take a picture! They look like...waffles!
(for 2 waffle squares)                                                                         
Calories: 435
Fat: 16g
Saturated: 3g
Carbs: 61g
Fiber: 5.5g
Protein: 14g


Ratings:
Kristen: 4
Dave: 4

Crispy Potatoes with Green Beans and Eggs

I made this for dinner tonight. Here's the original recipe.

Ingredients:
1/2 T grape seed oil
9 oz potatoes, cut into 1/2" dice 
1/2 c frozen green beans, defrosted in the microwave
2 stalks celery, diced
garlic powder, onion powder, crushed red pepper, salt and pepper, to taste
1 egg

Directions: 

Heat oil in a skillet over medium heat until hot enough to sizzle a piece of potato. Cook potatoes (season with salt and pepper) until tender and browned. Add the green beans, celery, red pepper flakes, onion powder and garlic powder. Cook a few minutes.

Crack an egg into a small bowl and slip it into the pan on top of the vegetables. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes.

Makes 1 serving.

Nutritional Information:

Calories: 350

Fat: 11.5g

Saturated: 2g

Carbs: 51g

Fiber: 6.5g

Protein: 12.5g

Rating:

Kristen: 4