Monday, July 30, 2007
Anyway, I finally hunted a recipe down but totally changed it after I read it, using the thought process behind it though.
Thursday, July 26, 2007
Serve on top of black bean soup or as a side to the quesadilla.
2 cans black beans
Cheese Quesadilla, Diet Style
2% Mexican Cheese Shredded
Whole Wheat/Whole Grain tortillas
In a pan, spray with Misto, place on tortilla in the pan, sprinkle with cheese, season with taco seasoning or whatever you like. Top with other tortilla, spray with misto. Flip about 1/2 way through.
Wednesday, July 25, 2007
Now, on the plus side of all this, my camera took AWESOME pictures tonight!!! So even though I didn't particularly like the dinner (this is probably more b/c I am tired of cooking & eating rather than how it tastes) it sure looks pretty yummy!
Oh I seasoned the chicken with cayenne pepper & cumin & served with fresh steamed cauliflower.
Monday, July 23, 2007
4 (6-ounce) salmon fillets (about 1 inch thick)**
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon thinly sliced shallots
1 1/2 cups presliced mushrooms**
2 cups fresh spinach
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.
Add oil and shallots to pan; sauté 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1/4 teaspoon salt, rind, and juice. Serve over fish.
**NOTES** I used ahi tuna as mentioned above. This should be cooked rare to med-rare, so I think I seared it maybe 3 minutes on each side. I sliced my own mushrooms, let me tell you, it was tough :-)
I served this with some garlic & olive oil couscous.
Tomatillo Shrimp Fajitas
1 1/2 cups red bell pepper strips
2 teaspoons bottled minced garlic**
1 small red onion, vertically sliced**
1/2 cup bottled green salsa
1 teaspoon ground coriander
1/4 teaspoon salt
1 1/2 pounds peeled and deveined large shrimp
8 (6-inch) corn tortillas
2 tablespoons chopped fresh cilantro
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, garlic, and onion; sauté 4 minutes. Stir in salsa, coriander, salt, and shrimp; sauté 2 minutes or until shrimp are done. Arrange about 1/2 cup shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 teaspoons cilantro.
**Notes** I used white corn tortillas b/c thats what I had in the house. I used a regular onion, i was out of red onions & I added some mushrooms because my husband & I love them. I also minced my own garlic.
These were pretty tasty, for diet food, I think I would have liked a little more spice to them, maybe add some cayenne pepper.
Friday, July 20, 2007
I had chicken defrosted & planned to grill b/c it was close to 100 degrees yesterday. Yes we are having random storms, then it heats up-its great for the hair I tell you. Anywho, I turned to Paul Purdomme again for a little flavor on the chicken (Meat Magic Seasoning).
Tired of broccoli & green beans, I had two heads of cauliflower so I cut one up & steamed them.
Then I made the aforementioned, Pesto Stuffed Tomatoes. All this I did by eyeing it so I dont have any real measurements.
about 2 cups of fresh basil
2 handfuls of pine nuts
2 garlic cloves, chopped but not finely chopped
some parmesan cheese
some olive oil
Salt & Pepper
In a food processor, put in all basil leaves & puree. Add the rest of the ingredients & puree. If it looks thick, just add some more olive oil.
I cut off the tops, & gutted them :-) I filled them about 3/4 full of pesto.
Then topped them with a mixture of breadcrumbs & parmesan cheese. I cooked these on the grill.
They were wonderful!
1 Large Apple - peeled and cored
Crustless Broccoli and Cheese Quiche (from Cooking Light)
2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded reduced-fat Swiss cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 tablespoon grated fresh Parmesan cheese
Preheat oven to 350°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes.
**NOTES** We cant have egg yolks, so I used 8 egg whites total. I also have an overflow of fresh tomatoes from our garden, so I chopped some up & added them into the mix. I am not a huge fan of swiss cheese, so I mixed swiss & cheddar (all reduced fat/2%).
Beef & Broccoli Stir-Fry
1/4 cup low sodium soy sauce
1/2 red onion sliced
1 Tbsp garlic minced
1 lb top sirloin steak
1 Tbsp Sesame oil
2 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
4 cups broccoli
Heat soy sauce in the pan, add onions & garlic until opaque.
Add beef & saute. Stir together oil, vinegar, & ginger. Add to the saute mixture
Blanch broccoli in boiling water, then add to the meat mixture.
**Notes** you can serve this over soba noodles, I couldn't find any. Also, I had some left over yellow pepper so I tossed that in there. And I didn't have quite enough steak, so I added some peanuts for extra protein.
After a week on our new diet & exercise program, I needed some new ideas for meals for this week. Our diet will get old very quickly if I don't mix it up a bit. Chelle's recipe had the perfect portions of the foods we get to eat so, we tried bumpy chicken on Monday night.
2 cups finely chopped mushrooms
1 onion, chopped
3 cloves garlic, minced
4 boneless, skinless chicken breast halves
2 Tbsp Dijon mustard
2 Tbsp reduced-fat mayonnaise
1 tsp. balsamic vinegar
1. Preheat oven to 375.
2. In a non-stick frying pan, stir mushrooms, onions and garlic over medium-high heat until mushrooms begin to brown, 8 to 10 minutes.
3. Meanwhile, place chicken breasts in a 9x13 baking dish coated with cooking spray and bake, uncovered, for 10 minutes.
4. When the mushroom mixture is done, remove it from the heat. Stir in the mustard, vinegar and mayonnaise.
5. Spread the mushroom mixture over the chicken and continue baking the chicken until chicken is no longer pink in the center of the thickest part. Add salt to taste.
I served this with brown rice cooked in chicken broth, and broccoli that were steamed. Also, I misread the recipe & used 1 Tbsp balsamic vinegar. It was pretty bland though I must say, if I were to make it again I would season the chicken before I cook it & probably add some fresh herbs to the mushroom mixture. I also took Chelle's advice & didn't chop the mushrooms, I just sliced them, then cut them in half.
Thursday, July 19, 2007
I was pretty tired of broccoli as our main veggie with each meal, I decided to change it up with some zucchini.
a little EVOO
any spices you like
grated Parmesan cheese
Heat oil in a skillet, just enough oil to coat the pan. Slice zucchini. Add zucchini to pan, cook for about 5 minutes, tossing & turning along the way. Add your spices. Since I have an herb garden I just went out a grabbed some. I think we had rosemary, oregano, thyme & sage. Cook until zucchini is almost done, then sprinkle with Parmesan cheese.
1 1/2 cups balsamic vinegar
2 Tbsp fresh lemon juice
6 Tbsp Dijon mustard
4 tsp shallots, chopped
4 tsp fresh basil, chopped
2 tsp olive oil
black pepper to taste
Whisk all ingredients in a small bowl. Store covered in the fridge. Makes approximately 16 2 Tbsp servings. I have used this on a steak & spinach salad. It really brings out the flavor of the steak. My salad had artichoke hearts as well & they just soaked up the vinaigrette.
2 Tbsp fresh lime juice
1/2 Tbsp orange juice
1/2 Tbsp dijon mustard
1/2 tsp cumin powder
1/4 tsp salt
1/8 tsp black pepper
1 Tbsp EVOO
Whisk together until emulsified. Makes approximately 4 Tbsp.
I used this on a island pork tenderloin by itself, as well as with the pork tenderloin in a salad. Sweet & spicy all at the same time.
1 cup pine nuts
4 cups fresh basil
2 Tbsp garlic, chopped
1 cup lo-fat Parmesan cheese, grated
1/3 cup white cooking wine
1/3 cup lemon juice
1/2 cup fat-free, low-sodium chicken broth
1/2 tsp salt
Heat skillet over medium-high heat, toast pine nuts until golden brown. In a food processor, puree basil, nuts & garlic. Add parm cheese, wine, lemon juice & chicken broth until blended. Add salt to taste. Serve with pasta, chicken or seafood.
**Notes** I was expecting more of a pesto from this rather than a pesto sauce so I was a little disappointed at how runny it is. I'd probably reduce the liquids by 1/2.
Tuesday, July 17, 2007
Menu for a Saturday Night at Home:
Roasted Red Pepper Soup
Tomato Lentil Cous Cous
Roasted Red Pepper Soup
1 cups white wine
1/2 onion, chopped
3 roasted red peppers
1 cup celery, chopped
1/2 Tbsp garlic, minced
1 plum tomato, chopped
1/4 cup tomato paste
1 cup fat-free, lo-sodium chicken broth
1 Tbsp Thyme (fresh or dried)
pinch of salt & pepper
1. Preheat oven to 375, cut red peppers in half, spray with Misto (olive oil) & place in over for about 30 mins (I think)
2. Heat wine in a large heavy soup pot. Add onions, celery & peppers. Cook for 3 mins. Add garlic, cook for another 2 mins. add more wine if you need to.
3. Add tomatoes, tomato paste & broth. Cover & bring to a boil. Reduce heat & simmer for 25 minutes.
4. Puree soup in a blender. Return to pot, add thyme, s&p; heat through.
Monday, July 16, 2007
Mix this up with your hands, place on grill, cook until finished.
I topped it off with lo-fat Swiss cheese & decided to grill some onions so it had some company.
Since DH & I are on different calorie intakes, the amounts vary between him & I, but I will just post the recipe for mine.
6 oz shrimp, peeled & deveined
1/4 Tbsp low-sodium soy sauce
1/2 tsp rice vinegar
1/4 cup fat free low sodium chicken broth
1/2 tsp garlic, minced
1/4 tsp fresh ginger, minced
1/2 cup red onions, sliced in wedges
1/2 cup broccoli florets
1 1/4 cups snow peas
1 1/2 cup mushrooms, halved
1/4 cup yellow bell pepper, cubed
1/4 cup canned water chestnuts, sliced
1. Rinse shrimp & drain well
2. heat soy sauce, rice vinegar & 2 Tbsp of chicken broth in saute pan over medium heat. Add garlic & ginger, saute until tender.
3. Add all veggies to pan & continue to saute, stirring, adding more broth if needed. Add shrimp when the veggies are 1/2 way cooked.
Top with 1 Tbsp Sesame Seeds & 1 oz cashews.
Notes: This was my first experience with fresh ginger & I LOVED it! I can't wait to use it again!
Me: 6 oz Salmon
DH: 8 oz Salmon
I just grilled these on the George Foreman.
Lemon Dill Sauce:
1/4 cup shallots
1 cup white wine
1 cup fat free, low sodium chicken broth
3 Tbsp lemon juice
1/2 tsp lemongrass, minced*
1/2 Tbsp fresh dill
1. Spray saute pan with Misto & saute shallots until soft, moisten with wine if necessary
2. Add remaining wine & reduce by 1/2. Add chicken broth & reduce by 1/2 again.
3. Blend mixture in blender until smooth
4. Add lemon juice & simmer over low heat for 30 minutes. Stir in dill.
**Ok I never found lemongrass at the store, also, I was a bad chef & didn't read the directions beforehand. I didn't have 30 mins to wait, so I decided to take about 1 Tbsp of lo-fat mayo & 2 Tbsp of the sauce, mix it together & serve it with the salmon.**
Wild rice was from Rice-a- Roni, I just steamed fresh broccoli.
We started on July 9th & the first week was rough, just trying to get organized after vacation was hard enough, scheduling a new workout & cooking regimen added some serious stress. But we made it!
This program is designed to build & tone muscle, not lose weight. We burn a lot of calories, so we tend to eat a lot as well. (I am at 1800 calories a day, DH is at 2400. I hope this part of the blog will help others see that a diet can be fun for a cook.
Sunday, July 15, 2007
The best part of this restaurant was the view, we weren't too impressed with the dinner, it wasn't as great as Roy's, but still very good.
I had a salad to start, its their house salad:
From our farm with love. tender greens garnished with bleu cheese and bacon crumbles soy citrus vinaigrette
For our main entress I had the "HAPA/HAPA" TEMPURA
(Award winning dish - Best Seafood - Taste of Lahaina) Two sashimi blocks of fresh fish wrapped in a sheet of dry seaweed, quickly fried medium rare tempura style, white miso dressing, lime basil sauce.
Mike had the KONA WINDS
Fresh fish seared with house spices, served over wilted O'o Farm grown arugula and bean sprouts. Topped with warm avocado, Maui onion salsa, goat cheese, macadamia nuts, and soy bacon vinaigrette.
That's all from the island of Maui.
Aloha & Mahalo!
This turtle was so cute! He swam around us & played for awhile.
Moving onto the food..
Mike & I decided that this was, by far, the best meal we had on the island. We went to Roy's Restaurant in Kihei. Created by Roy Yamaguchi, deemed Hawaiian Fusion Cuisine, had such a mixture of flavors, it was great!
We started off with a light appetizer that consisted of a beef rib, ahi tuna & an egg roll. Sorry for the dark pictures, restaurant ambiance.
We had Macadamia Nut Mahi Mahi in a lobster sauce:
and this one was a special & for the life me, I can not remember what it was. I think its a blackened yellow fin tuna:
And for dessert we had Macadamia Nut Tart
And Molten chocolate cake. I don't have a picture of the molten cake, but it is on his website.
So if you do make it Hawaii or have a Roy's in your area, definitely go!
Saturday, July 14, 2007
The Old Lahaina Luau
We decided to take in a traditional luau while in Maui. It was really cool. We did the traditional mat seating.
Here is the Kalua Pua's crazy how you can cook a pig under the ground. (Its pig cooked in an underground oven called an "imu")
The meal consisted of the Kalua Pua'a, Poi, Ahi Poke, Sweet Potatoe, Pulehu steak, chicken long rice, island style chicken, maui style mahi mahi, stir fry vegetables, local style fried rice, island crab salad, taro salad, pohole salad & lomi lomi salmon.
After diner they bring over a few plats of dessert, my favorite was the macadamia nut tart. Just lik pecan pie, but made with macadamia nuts.
And man can these girls move their hips!