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Archive for category Cooking & Recipes

What’s on Your Plate? Dinner Ideas – Part 2

Mar 5

Posted by ThisMomsGuide in Being A Mom, Cooking & Recipes | 1 Comment

cook What’s on Your Plate? Dinner Ideas – Part 1 I introduced you to three recipes. I hope that you might have had a chance to try one. Maybe it wasn’t your type of cuisine. Here are a few more recipes to wrap up this particular blog.

Quick & Easy:

Parmesan-Crusted Chicken Fingers

Olive or vegetable oil cooking spray

2/3 c. panko (Japanese-style) breadcrumbs
1/4 c. grated Parmesan cheese
2 T. chopped fresh parsley (optional)
1/4 t. ground black pepper
1 T. Dijon mustard
2 egg whites
1 lb. chicken tenders

Place a rack in the top third of the oven. Heat the oven to 425 F. Set a wire rack on a baking sheet and coat the rack lightly with cooking spray.

In a shallow bowl, stir together the breadcrumbs, Parmesan cheese, parsley (if using) and pepper. In another shallow bowl, whisk together the mustard and egg whites until frothy and opaque.

Dip each chicken tender in the egg white mixture, then in the breadcrumb mixture to coat all sides. Place on the prepared rack.

Spritz the top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until the crumb coating is golden brown and crisp and the chicken is no longer pink at the center, about 15 to 20 minutes. Serve immediately. Makes 4 servings.

Hearty & Ethnic:

Jay’s (Yep me again) Asian Beef & Noodles

14 ¾ oz of Beef tenderloin all fat removed and cubed (3 in filet minion steaks)
1 T of Sesame Oil
1 T of Soy Sauce
1 t of Rice Vinegar
1 Tsp of fresh grated ginger
1 t of beef bullion granules
1 T of Chili Garlic Sauce
2 T of Hoisen Sauce
1 t of black pepper
2 garlic cloves minced
3 scallions bottoms, minced
3 T of water

Put all ingredients in a bowl and let marinade at least 1 hour.

1 c of fresh chopped spinach
½ c of shredded carrots
6-7 asparagus (chopped in half and split down the middle)
3 scallion tops chopped
1 c of fresh green beans, chopped into pieces
1 pkg of Soba or Udon Noodles.

Bring Water to boil and noodles and follow directions on package. In a hot pan sear the beef. Put the veggies in except the spinach. Cook for till almost tender add the spinach and stir in. Combine the drained noodles with.

Lent Friendly & Tasty:

Calypso Shrimp with Black Bean-Citrus Salsa by Betty Crocker

makes:4 servings

Shrimp and Marinade
2 teaspoons grated orange peel
1/4 cup orange juice
1/2 teaspoon seasoned salt
4 cloves garlic, finely chopped
1 lb uncooked large shrimp (21 to 30), peeled, deveined
1 tablespoon canola oil

Salsa
1 can (15 oz) Progresso® black beans, drained, rinsed
1 medium orange, peeled, divided into segments, membrane removed and cut in half
1/4 cup Old El Paso® Thick ‘n Chunky salsa
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
2 cloves garlic, finely chopped

In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.

In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).

In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink. Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

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What’s on Your Plate? Dinner Ideas – Part 1

Mar 3

Posted by ThisMomsGuide in Being A Mom, Cooking & Recipes | Comments off

cookingI am someone who loves to cook. I always have. I feel eating is one thing we all have in common as humans, no matter your gender, your weight, your sexual orientation, whether you are married or single, whether you rent or own, no matter your religious belief, the size of your bank account, or your skin color. We all need to eat. We love to eat. Sometimes it’s hard to get some inspirations to cook for dinner. I have some friends who never cook and some who cook the same 10 meals. I however, cook millions of things. Some are my own creations (I even have enough to publish a cookbook- darn recession) and some are others’ creations.  I thought I would share a couple of dishes you might want to try out. Here’s one Vegetarian, One Chicken, and One Fish. Hope you enjoy something tonight!

Island Kale and Sweet-Potato Soup by Food & Wine Magazine – 4 Servings

Inspired by Caribbean callaloo, this tropical, coconut-milk-spiked soup can be mildly or wildly spicy, according to your taste. If you like it hot, add some or all of the jalapeno seeds or a splash of Tabasco sauce.

INGREDIENTS

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeds and ribs removed, sliced thin
  • 3/4 pound kale, tough stems removed, leaves washed well and shredded (about 1 quart)
  • 1 1/2 pounds sweet potatoes (about 3), peeled and cut into 3/4-inch cubes
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 1/2 teaspoons salt
  • 1 cup canned unsweetened coconut milk
  • 1 cup long-grain rice

DIRECTIONS

  • In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds.
  • Stir in the kale, sweet potatoes, broth and salt and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 20 minutes. Add the coconut milk and just heat through.
  • Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the soup around the rice.
  • Notes: Crinkly kale leaves are wonderfully sturdy and flavorful, making them especially well-suited to soups. Remove and discard the thick stems and then wash the leaves really well before adding them to a dish. The twists and turns of kale leaves are great places for dirt to hide.

Slow Cooker Chipotle-Lime Chicken Thighs Jamaican Rice and Peas by Robin Miller

1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
4 pounds skinless chicken thighs
Salt and freshly ground black pepper
1 (15-ounce) can tomato sauce
1/4 cup lime juice
1 tablespoon minced chipotle chiles in adobo sauce with 1 teaspoon sauce from can
2 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish

Arrange onion, celery and carrots in bottom of slow cooker. Season chicken thighs with salt and pepper and arrange over vegetables.

In a medium bowl, whisk together tomato sauce, lime juice, chipotle chiles with sauce, and garlic. Pour mixture over chicken.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve half of the thighs with this meal (topped with diced avocado and cilantro and garnished with lime wedges) and reserve remaining thighs for another meal.

Jamaican Rice and Peas:
2 cups instant white rice or instant brown rice
1 (14-ounce) can low fat coconut milk
1 cup water
1 (15-ounce) can Kidney red beans, drained

½ c of peas
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped scallions
Salt and freshly ground black pepper

In a medium saucepan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low, add peas, cover and simmer 5 minutes, until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.

Jay’s (Yes that’s me) Baked Orange Roughy

4 large Carrots cut julienne style

4-5 celery stalks cut julienne style

1 med. onion, thinly sliced

1 T of Fresh Chopped Basil

1 T of Fresh Chopped Parsley

2 to 4 fillets of Orange Roughy

2 T of No Sugar Added Orange Marmalade

1/4 c. Lemon Juice

1 T of Lime Juice

1 garlic clove minced

1 tsp of honey

1 tsp. tsp sea salt

1 tsp of black pepper

2 tbsp. Melted Smart Balance butter or reg butter

Toss carrots, celery, onion, and basil together. Spread 1/2 of this mixture in a shallow casserole pan. Place fish on top. Cover with the rest of the remaining vegetables. Combine in a bowl the butter, lemon juice, lime juice, garlic, honey, sea salt, pepper, and Marmalade. Cover and bake in a preheated 450 degree oven for 15 to 20 minutes until fish is opaque and flakes with fork. Remove the Veggies and discard. Spoon Sauce over fish and then Serve.

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What I Have Learned in 10 Weeks at Weight Watchers

Oct 28

Posted by ThisMomsGuide in Cooking & Recipes, Weight Loss & Diet | 1 Comment

homeworkIt’s amazing, when I started 10 weeks ago to lose weight (for the thousandth time) I was hoping for the best, but there was always a nagging feeling deep down in my psyche whispering, “You are gonna FAIL”. I decided I need a plan and a team so I joined Weight Watchers. This is the second time I had joined. I had tried it back about 7 years ago, lost a few pounds and just quit..I believe I just wasn’t ready to commit to me.

I have learned a lot in 10 weeks, some about weight loss, some about food, some about myself, and some about others. I want to share with you and maybe you too have felt this way from time to time.

When you make a decision to lose weight, people are behind you. However, sometimes those you are closest too, never really believe you will stick with it, but they will cheer you on. When you are succeeding the look of surprise is hard to hide in their faces or tones. Then there are those around you, maybe a family member, a friend, a coworker, or maybe someone you just met! When they find out you are succeeding sometimes you get…lack of better word…snubbed. I have experienced this a few times. In fact just the other day. I was at my daughters school and they were having a party. I stuck to all fruits, veggies, and popcorn with water. I made the comment to a lady, ‘Wow this can be sure hard when you are watching what you are eating!” She looked at me and replied, “Why bother, it’s the holidays?” I told her I was on Weight Watchers and was almost 30 lbs down and what I had eaten here at the party, and she snorted as if I had offended her and literally turned her back to me as if I hadn’t been speaking with her. I was shocked! First I felt bad, then I was annoyed, then I just felt for her. She was heavy like me, but she had chosen to give it up because of “the holidays’. Guess what? 9 years of “the holidays’ helped add to this bottom line!

I have learned that if you wait till tomorrow, tomorrow never comes, because it always changes to today giving an opportunity to say tomorrow yet again. Just say I am doing it now or don’t say it at all.

I have learned that you can eat foods you love, just balance it with healthy foods, and watch portions! I am living proof..I just had Chinese last night and pizza a few nights before that and McDonald’s last week. I do have a family who does eat regular junk along with healthy foods. I just watch how much I am eating.

I learned that you can remake most foods healthy and sometimes it just tastes better. There is a chef who does this, no it’s not me lol..but I do it too. Her name is Chef Devin Alexander (follow her on Twitter @chefdevin). She cooks for Biggest Loser and she cooks for celebs and she has her own show on Fit TV called Healthy Decadence.  Her style of cooking embodies this practice. You MUST make her version of the Big Mac or Spanakopita or just take a look at some of her other recipes!

I learned portions are deceiving. I have measuring cups and a scale. I needed them, because I have severe portion distortion. I use to eat 3 1/2 servings of cereal before I realized what it looks like in a measuring cups. So until I have my distortion under control, I use them. I even measure out snack food, BEFORE I eat in front of the TV, so I am aware of how much I am eating. Yes I do know how eating in front of TV is dangerous, that’s why it’s taken from the big bag and into a bowl.

I learned that if you carry water and healthy snacks where ever you go, you will more than likely consume them. If not, well you leave it up to temptation and it is always there waiting, lurking to pounce on you at your weakest moment.

I learned a Misto Sprayer helps with controlling oil use. I use a Microplane Grater/Zester for chocolates, nuts, cheese, etc… I use finely or regular shredded cheese, because I end up using less.

I learn to put your dressing in a little bowl on the side, dip your fork in and then grab salad. I did this one day at a restaurant. They gave me a typical little side container of dressing. Using this method, I used less than half!

I learned that when I was ready to myself a priority my health improved. I have my husband to thank for this because he watches our daughter who cries when I go work out or go to my Weight Watchers Meeting. But if I did not do this, I could die a lot sooner, and then she would really be sad. SO although I feel guilt, I go. A happy mom and wife can help make a happy life and home.

I learned that with a little planning and prep, the week is easier.

I learned writing what you eat and drink, keeps you accountable.

I learned I would rather eat my calories instead of drinking them, so I cut out alcohol for the most part and I do not drink any kind of pop.

I learned that people are shocked to find out I have my weight loss progress out there on the web where the world can see it, including over 200 people I went to high school with 15 years years ago. I have it on Twitter (mostly strangers), Facebook (friends, family & old classmates), Myspace (a combo of both), and of course my blog that you are reading. Why shouldn’t I? For those who knew me, was it a secret I was fat? Did I have a fat  invisibility cloak on and everyone only saw a super model, um..no. For those who didn’t know me, what do I have to lose there? If they don’t like me or what I write, uh..they will move on and I will be more than likely, blissfully unaware. Having it out there means there are a lot of people who know my progress, and they will know when I slip…it keeps me more accountable. Plus it’s encouraging to have people truly root for you! The added benefit that I love the most, is sometimes, I motivate and help others..and that’s awesome.

So thanks for reading…I can not wait to find out what I learn next!

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Chipotle Remade For My Shrinking Waist Line

Oct 22

Posted by ThisMomsGuide in Cooking & Recipes, Weight Loss & Diet | 2 Comments

yum

I love Chipotle Grill. I think it is delicious, however, what I use to get was super high in fat, calories, and sodium! Yikes! Now if you can still eat it at the actual restaurant, I recommend it because it’s the yummiest, however if you are watching your weight I have remade them, and although it’s not exactly the same flavor it’s a pretty good substitute for when you need a Mexican Burrito or Salad fix. I am on Weight Watchers so I do the point values. You can either build it as a salad (like I do) or a burrito (like my hubby).  The points are up to you!


I do a serving of everything on top of 2 cups of Romaine Lettuce (0 points) and either Homemade or All Natural Store Bought Salsa (o points).

You can also top with
2 Tblsp of reduced fat sour cream for 1 point
1/4 cup of Kraft 2% reduced fat shredded cheese (any flavor) for 2 points
1/4 cup of guacamole for 2 points
chopped Jalapenos for 0 points
You could put in a
large flour (burrito size) tortilla like the one made by Mission for 4 points
1 carb balance flour tortilla for 2 points
2 small corn tortillas for 1 point
18 chips of Guiltless Gourmet Baked, Not Fried Yellow corn tortilla chips for 2 points

I hope you enjoy! I sure did tonight! Yum!
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The Cooking Conversation- What’s For Dinner Tonight

Aug 18

Posted by thismomsguide in Cooking & Recipes | Comments off

woman-cooking

Part of my life was spent in my grandmother’s kitchen learning the basic fundamentals of cooking. She would always use the Betty Crocker cookbook as her Kitchen Go To Book. She did have a few recipes that were hand written in a card box that I never knew if she made them up or got them from some other source, but they always tasted the best. Today’s home cook has a plethora of sources for recipes; cookbooks, family, friends, the internet, and sometimes they are just blessed with the ability to create food from their own minds. I am one of those people, although I do use all the other sources as well and at time, get my inspiration from other cooks. I think that every person has a gift (or gifts if you are super lucky) that is all their own, and mine is cooking.

To me food and beverage is one of the universal things that every humans does and at times, interactively with others. Think about it, going out on a girls night? More than likely you are hitting a restaurant first. In laws visiting? We eat and talk politely over our meals oohing and ahhing over the food. Just got married? Great, free food at the reception. Watching football with guys? Break out the grub and libations. Even if you do not know each other or even maybe like each other, if you are sitting to a meal, the food at the very least, is a commonality of discussion.

My grandparents connected food with love, as do I. I remember coming home from school and having a tough day and there my my sweet grandma was with homemade cookies and milk and we sat and talked about the day. Every “supper” as they called it, we sat around the table together enjoying her labors over the stove and oven that day on some fantastic homemade creation. We would laugh and just talk as a family, the three of us taking the time to just be in the moment.

Last year I created a dish that I entered in a contest called, “So You Think You Can Cook Cleveland” on Channel 3 on the show Good Company. I became a finalist and eventually won and was even on TV. Check out the links below (sorry you’ll have to cut & paste them in your address bar, it’s not hyper-linking).

http://www.wkyc.com/video/default.aspx?maven_playerId=immersiveplayer&maven_referralPlaylistId=search&maven_referralObject=755302571 (My cooking as a finalist)

http://www.wkyc.com/video/default.aspx?maven_playerId=immersiveplayer&maven_referralPlaylistId=search&maven_referralObject=758463567 (My winning interview)

My only regret was my grandparents were not alive to witness my win, but I am proud my “15 minutes of fame” nevertheless (hence the shameless plug for the videos). I want one day to write a cookbook, but I am waiting on two things; motivation (anybody have some to spare?) and the economy to rebound a bit. Until then I will offer up some recipes from time to time. I can not say that everything I make is earth shatteringly delicious to all taste buds. I did once have a horrible debacle with Asiago Cheese to never be repeated again that still haunts my dreams. And like most home cooks, I do mess up and sometimes my labors of love end up in the abyss of the dreaded garbage can.

I will offer two recipes today, one my award winning dish and one another one for those who may not like the ingredients of the other! Maybe you’ll give it a try and it’s what’s for dinner tonight. If so, I hope you enjoy.

Jay’s Chicken Sausage Dish & Shrimp Dish (The Good Company Win)

1 lb of cooked shrimp

2 T of Lime juice

1 T of Seafood Seasoning

2 T of Tarragon Leaves

Take off the tails of the shrimp and dice into pieces. Add the other ingredients and set aside in a bowl. (if prepping earlier in the day leave lime juice off for now)

7-8 baby carrots

Small Onion

2 garlic cloves

Chop into tiny pieces the carrots and onions. Mince garlic. Combine in a small bowl. Set aside.

¼ – ½ of red pepper

¼ – ½ of green pepper

¼ – ½ of orange pepper

Chop all peppers and combine in a bowl and set aside

2 Jalapeño Chicken Sausage  (or any precooked chicken sausage you like)

1 T of Olive Oil

Remove Casings and chop Sausage into small pieces and cook in oil for three minutes stirring frequently on med-high heat. Add the carrot and onion bowl. Cook for additional 3 min minutes stirring frequently. Then add the pepper bowl, cook an additional; 3 min, then add the shrimp bowl and cook and additional 2 min. Serve separate or over rice or pasta or in a wrap or in egg roll wrappers that can be baked or fried.

Note: Almost everything should roughly be the same size, except the onion and carrot being slightly smaller.

Plain recipe serves 4 at 230 calories, 6 grams of fat, 1.6 grams of Sat Fat.

________________________________________________________________________________________

Jay’s Asian Beef & Noodles

14 ¾ oz of Beef tenderloin all fat removed and cubed

1 T of Sesame Oil

1 T of Soy Sauce

1 t of Rice Vinegar

1 Tsp of fresh grated ginger

1 t of beef bullion granules

1 T of Chili Garlic Sauce

2 T of Hoisen Sauce

1 t of black pepper

2 garlic cloves minced

3 scallions bottoms, minced

3 T of water

Put all ingredients in a bowl and let marinade at least 1 hour.

1 c of fresh chopped spinach

½ c of shredded carrots

6-7 asparagus (chopped in half and split down the middle)

3 scallion tops chopped

1 c of fresh green beans, chopped into pieces

1 pkg of Soba or Udon Noodles.

Bring Water to boil and noodles and follow directions on package. In a hot pan sear the beef. Put the veggies in except the spinach. Cook for till almost tender add the spinach and stir in. Combine the drained noodles with.

Servings 3     630 cal each serving  (without noodles 375 calories per serving)

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