9/30/13

2 Chocolate Chip Cookies

I did something Friday night and I'm still not sure of whether or not it was the most amazing thing I've done in a while or if it was the most ridiculous thing I've done in a while.  Perhaps, it was a nice mixture of both. 
I'd had a simple veggie and cheese quesadilla for dinner and was looking forward to a comfy night at home. 

And then it happened.  My sweet tooth started screaming for something.  Anything.  Feed me!  Feeeeeeeeeeed meeeeee it bellowed!

I should have had an apple.  Or a banana.  Or even a small bowl of multi grain cheerios.  But no, no m'am.  That's no fun.  
What is fun, though, is googling "chocolate chip cookie for one" until you find the most perfect recipe to throw together.  Then you bake said perfect recipe and you wind up with this:
Well, you wind up with that + one other one because your husband has a sweet tooth and also a touch of depression because he just learned (Again.  For the 6th time) the empty calorie WW point black hole that is a Sonic Oreo Blast.

Give this one a try, guys.  You will not regret it!

2 Chocolate Chip Cookies
from No. 2 Pencil

2 tbl of butter
2 tbl of packed brown sugar
1 tbl sugar
pinch of kosher salt
1/4 tsp pure vanilla extract (Or almond.  That's all I had and it was pretty darn good!)
1 egg yolk 
1/4 tsp baking soda
1/4 cup AP flour
3 tbl milk chocolate chips

Preheat the oven to 350. 

Place the butter in the microwave for about 15 seconds or until it has started to melt a little.  Add both sugars, the salt, the vanilla and combine well with a fork.  Add the egg, combine.  Add baking soda and flour and combine.  Finish it up with the chocolate chips.  

Divide the dough into two equal parts and place on a cookie sheet...use a silpat if you've got it.  

Bake for 8-10 minutes or until the cookies start to brown around the edges.  Remove them from the oven and whap the pan on the counter...this makes them sink down and look awesome. 

Serving size 1 cookie (makes two big cookies)
Points plus 10
 

9/27/13

A Few on Friday

1.  Jimmy Fallon + the Roots need to stop being so adorable.  No, I'm kidding.  They don't need to stop because it's amazing.

2.  Dogs sniffing out ovarian cancer....read about it here!

3.  Speaking of ovarian cancer, I've set a rather (like seriously) lofty goal for when I run the MS River Marathon in February.  Check out my fundraising page here!

Don't worry, I'll be doing massive amounts of harassing you for money between now and then. Just need 262 people to give 10$.  Or 26.2 people to donate 100$.  That's doable.  Right?  Sure. 

I'll also talk more about why this is an important cause.  Hopefully others will be sharing, too.  Barn raising, people.  Barn raising.  Share the page.  And read Traveling Mercies.  

4.  Switching gears here, have you visited My Imaginary Well Dressed Toddler on pinterest lately?  Well you should.  Visit it here.   

That's about it for me, dear friends!  Have a wonderful weekend!     

9/26/13

Strawberry + Blueberry + Banana Smoothie

Friends.  I have drank the smoothie kool-aid.  And it is good.  Real good.  And surprisingly filling, so that's a plus.  We all know this sister needs a filling start to her day. 

Turns out, smoothies are all the rage these days.  People are freaking out about them, blogging about them, creating 30 day challenges in honor of them.  I'm pretty pumped about said smoothie rage as it means that websites and friends and others have done the work for me, all I have to do is load up on spinach and bananas at hit go on the blender.  

This purple mason jar of goodness is coming to you compliments of Simple Green Smoothies, they've got tons of options....some sound delicious while others sound terrifying.  Can't wait to plow through them!     
Strawberry + Blueberry + Banana Smoothie
from Simple Green Smoothies

2 cups of fresh spiniach
3/4 cup water
3/4 cup of orange juice
1 cup of frozen blueberries
1 cup of frozen strawberries
2 banannas

Place the spiniach, water and orange juice in a blender.  Blend until smooth.  Add in the rest of the ingredients and blend it all up.  Enjoy!

Serving size 16 oz (makes 2 servings)
Points plus 6 

9/25/13

Win's Feta + Egg Toast

Who doesn't love a surprise at breakfast?  

A hit of cherry up in your doughnut.  Some cream cheese up in your pumpkin muffin.  A wad of feta up under your fried egg.  All of these things are good and great and make me bow my head slightly whilst raising the roof.

So let's focus on the feta.  

This breakfast suggestion came to me by way of my good buddy Win and let me tell you....it rocks.  And it's simple.  And it can be thrown together whilst you run out the door to your j-o-b.  

Give it a try!    
Win's Feta + Egg Toast

1 egg
1 tbl reduced fat feta cheese
1 slice of wheat bread

Spray a small skillet with cooking spray and set the heat to medium.  Fry your egg, trying real hard not to make it look crazy.  Remove the egg and set it aside.  Put the feta in the skillet, cover it with the bread.  Flip the bread around a few times, letting the cheese smear around and reach both sides.  This is going to be awkward but just go with it.  

Remove the slightly toasted bread that has been drug around in the cheese, top with the fried egg.  

Makes 1 serving
Points plus 4 

 

9/24/13

The Delta Light Sandwich

So here we find ourselves at the end of another hot summer.  

And what have I found?  The perfect summer sandwich.  At the end of the summer.  

Ahhhhhh.  Sweet sandwich irony.  

The original version of this guy can be found at Crave in Cleveland, MS and is called the Delta Light Sandwich.  If you've never been there and live around there....go check it out.  And buy a cupcake.  And bring me one.  A lemon blueberry supreme one.  Kthanksbye.   
The Delta Light
adapted from Crave Restaurant

2 slices of multi grain wheat bread
3 oz of smoked turkey
1 slice of Swiss cheese
cucumber, sliced
tomato, sliced
fresh spinach
1 tbl onion and herb cream cheese 

You know what to do here, guys. 

Serving size 1 sandwich
Points plus 10

9/23/13

Baked Ziti

Happy Monday morning friends!  How was your weekend?  Good stuff, I hope.  Mine was.  300 Oaks, a trip to Oxford, lovely weather, truffle fries.  All of these things rock.  Hard.  

The recipe that I'm sharing today was mine and Brandon's pre-race carb loading meal.  Because carb loading is required for a 10K and a 5K, right?  Right.  

Must have worked because I took about a minute off of my time from last year.  Obviously, it was the ziti.  

Speedy ziti.   

Bam!  I'm here all week.  

This here meal was easy, comforting, cheesy and full of all kinds of goodness.  Keep it in your bag 'o tricks for those times you need something quick and comforting and for a crowd.  Like when you sitting on your couch, minding your own bushiness and suddenly find yourself surrounded by a cold a hungry mob of people preparing to engage in large amounts of physical activity the next day. 

You're welcome. 
Baked Ziti
adapted from All Recipes

1 pound ziti (but really, I used rigatoni)
1 lb lean ground beef
1 onion, chopped
2 cloves of garlic, chopped 
2 jars of spaghetti sauce
6 oz provolone cheese (sliced)
1 cup of reduced fat sour cream
6 oz mozzarella cheese
2 tbl Parmesan cheese 

Cook the pasta according to the package direction, drain and set aside. 

Preheat the oven to 350 degrees.

Spray a large pan with cooking spray.  Cook the ground beef, onion and garlic until the meat is cooked through.  Add the spaghetti sauce and simmer for 15 minutes. 

In a large baking dish, layer as follows: 
1/2 of the pasta
provolone cheese
sour cream
1/2 of the meat sauce
remaining pasta
mozzarella cheese
remaining meat sauce
Parmesan cheese  

Bake for 30 minutes. 

Divide into 10 equal servings and enjoy!

Serving size 1/10 of recipe
Points plus 13


9/20/13

A Few on Friday

1.  Have you ever seen a more devastated hound?
This 138# (steady losing!) beast of an Akita somehow made his way into the front seat upon learning that it was that time again...that time to go to the vet for another round of heart worm treatment!  I try to tell him that's it's all for his betterment but he's just not listening.

2.  I need long tshirts.  You know, something to cover my rear.  Any suggestions? 

3.  Click on this link and go vote for Big Fluffy Dog Rescue in the Shelter Challenge. They recently resuced around 15 dogs from a hoarding case.  Intense.  Help them win.  It takes all of five seconds and you don't have to create any account or anything.  Doooo it! It's good karma. If their page doesn't automatically come up, search "Big" and "TN" for the state. 

4.  Habits of Supremely Happy People.  Go

5.  Speaking of happy...watch this.  Lovely

6.  For the sake of balance, here's a snarky article for you about Whole Foods.  Petty hilarious.  Still wish I had access to them and their whole chickens more often. 


7.  Here's another video for you to enjoy on this lovely day. 

Can you tell that things are a bit on the slow side for me this week? 

Happy Friday friends!  Make it a good one!
 


9/19/13

Coconut Oil Chocolate Chip Cookies

At several points during the making and baking of these cookies I said to myself:

Why am I doing this?  

Why am I making what promises to be soft and chewy cookies when (one of) my Achille's heel(s) is soft and chewy cookies?

Why am I making coconut oil chocolate chip cookies when I don't even really like anything that is coconut?
Despite these questions, I kept trekking ahead.  Kept stirring and measuring and reminding myself that even one bite of any of the dough guaranteed a horrible death from salmonella.  Or trichinosis.  Or tuberculosis.  Or whatever you get from raw eggs.  

That, friends, is how I avoided the always tempting licking of the spoon.  Making sure that the points were calculated exactly helped me to know that one cookie is usually enough.  Packing them up and taking them to friends helped as well.   

Just trying to make lifestyle changes stick over here guys.
Coconut Oil Chocolate Chip Cookies
adapted from Plain Chicken

3/4 cup of coconut oil
1 cup brown sugar
1/2 cup of sugar
2 eggs
1 tsp vanilla extract
2 1/4 cup flour
1 tsp baking powder
1 tsp salt
1 cup of chocolate chips

Preheat the oven to 350.  Line a baking sheet with a silpat or parchment paper. 

Beat together the coconut oil and the sugars until light and fluffly.  Add eggs one at a time, beating well.  Beat in the vanilla.  

Combine the flour, baking powder and salt into a small bowl.  Slowly pour into the sugar/oil mixture, making sure everything gets all mixed up.  

Stir in chocolate chips.

Place dough on your baking sheet by 2 tbl rounds.  Bake for 10-12 minutes (more like 14 in my nutty oven), until the bottoms are golden brown.  Allow to cool and enjoy!

Serving size 1 cookie (makes 18)
Points plus 6   

9/18/13

Breakfast Pasta with Bacon and Egg

I've had some wild and crazy Friday nights lately.  Like, for example, last Friday night when I made a breakfast pasta and then was in bed at 9:30.  What?  Crazy-town.  

In reality, though, going to bed was the only option as one serving of said breakfast pasta could have probably taken up most of a five gallon bucket.  

What?  Joy the Baker said it was two servings!  Who was I to argue?  

So this pasta, you could totally make it for breakfast.  If you are in to doing things like boiling pasta and chopping garlic.  I am not.  Don't get me wrong.  I love mornings.  That's probably why 930 is my dream bedtime.  But I don't love to boil pasta and chop garlic in the morning.  To much.  To many dishes.  I'd rather spend my time drinking coffee and googling random facts.  

This, all of this, is why I chose to make this dish as a Friday night supper.  All of this + it's kind of (majorly) high in points and I always view Friday as a good day to splurge.  

Kind of carbonara, kind of breakfast, kind of awesome.  Enjoy!
Breakfast Pasta with Bacon and Egg
adapted from Joy the Baker

8 oz of whole wheat dried pasta, cooked
4 slices thick cut bacon, cooked pretty crisp
1 tbl olive oil
1 clove of garlic, chopped
1 tbl unsalted butter
juice of one lemon
small hand full of chopped parsley
1/3 cup of shredded parmesan
salt and pepper, to taste
2 eggs, fried using cooking spray

Place the pasta and the bacon in a large bowl, keep warm.  Heat the olive oil over medium heat.  Add the garlic and cook for about 5 minutes.  Transfer to bowl with the pasta.  Add in the butter, lemon juice, parsley, parmesan salt and pepper.  Toss until everything is melted. 

Divide among two (big) bowls and top with your egg.  

Serving size 1/2 of recipe
Point plus 21 (wherps!)

 

 

9/17/13

White Bean + Chicken Enchilada Stuffed Peppers

The beauty of that roasting of the whole chicken is that you can spread the meat out into many delicious meals.

Well, eventually.  I'm not there yet.  I don't know how to carve said bird so I'm probably wasting some stuff.  And no, I didn't save the bones to make stock.  I'm just not there yet.

But I am here.  What?  

And I am stuffing peppers.  With all kinds of goodness.  Like chicken and cheese and cannellini beans. 
Told ya so!

This was great in a pepper and I'm sure it would be equally as great in a tortilla or even atop a bowl of rice.  Or quinoa.  Or whatever your preferred grain is.  Whatever you do, just be sure that you top it with some of this avocado cream.  Duh.   
White Bean and Chicken Enchilada Stuffed Peppers
adapted from How Sweet It Is

4 medium bell peppers (any color) (red if you are feeling fancy) (because they are expensive)
1 tbl of olive oil
1 jalapeno pepper, seeded and diced
1/4 red onion, diced
2 garlic cloves, minced
2/3 cup cannellini beans
1/4 cup of fresh cilantro
10 oz enchillada sauce
3/4 cup reduced fat cheddar cheese

avocado cream:
1 avocado, sliced
3 tbl reduced fat plain greek yogurt
1 lime, juiced
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350.  

Slice the tops off of the peppers.  Chop the tops up (save them) and clean out the inside.  

Heat the olive oil over medium heat.  Add the bell pepper tops, jalapeno, onion and garlic and cook until soft.  Stir in the beans, half of the cheese, the cilantro and half of the enchilada sauce.  Divide into four equal parts and place inside the hollowed out peppers.  Place them in a baking dish.  Divide the remaining cheese over the peppers, top with the remaining enchilada sauce.  

Bake for 35 minutes or until the cheese is bubbling and melting. 

To make the cream sauce combine all of the ingredients in a blender.  

To serve top each pepper with 1 tbl of cream sauce (you'll have lots of cream sauce left over!)

Serving size 1 pepper + 1 tbl of sauce
Points plus 9

9/16/13

Roasting a Whole Chicken (Hell Has Frozen Over)

If you know me, then you know that what I'm about to show you is not just kind of a big deal.  No.  This is the biggest deal to happen in my kitchen since, possibly, ever.
Yes, to know me is to know my sometimes irrational fear of many things chicken. 

Creepy chicken.  Chicken bones.  Chicken that hasn't been raised in a loving environment.  I could go on but I wont as it could get a little gross. 

I shocked myself recently when I decided that I should (at least try to) get (kind of) over this fear.  I decided that I would take the plunge and buy myself a whole chicken.  And then I would cook it.  And then I would eat it.  But not the whole thing as that would be a little too reminiscent of Girl Interrupted. You know....that Daisey hides those chickens under her bed?  Eeeeek.  Let's move on.

I researched several recipes and methods and eventually decided that simple and calm was going to be the way to go about this.  I also decided that a happy and healthy chicken was going to have to be involve...you know something free range and grain fed and all that shiz.  Turns out, this one was a level 5 on the Animal Welfare Standards scale, I got the old gal from Whole Foods in Memphis.  I understand this could all be malarkey but it sure did make me feel better.  Also it was less involved than hunting down my own chicken, wringing its neck and singing off it's feathers.  What???  Reason number 462 why I wouldn't have been the most popular gal in the village had I been around in ye days of old.

All in all, I give my first cooking a whole chicken experience two enthusiastic thumbs up.  The only time things got hairy was when upon taking note that there was a raw whole chicken hanging out in salty mixing bowl in the fridge, Brandon exclaimed that better not contaminate the Fat Tire.

Agreed, B.  That would rank pretty high on the list of things that are beyond uncool.   
Oven Roasted Chicken

1 tbl olive oil
1 whole chicken (Make it a nice one.  Nothing creepy.)
kosher salt and fresh ground pepper

The night before (or morning before) you plan to cook this bird, give it a good rinse off and pat down with a paper towel.  Season liberally with salt and place in the refrigerator.  This gives you crispy skin that is all kinds of excellent. 

When it's time to cook, remove your bird from the fridge and allow it to sit at room temp for about 30 minutes.

Preheat the oven to 450.

Rub the olive oil all over the bird.  Season it liberally with salt and pepper.  Place it in an oven proof skillet.  I used my Viking frying pan with excellent results.  Roast it in the oven for 15 minutes.  Reduce the heat to 375 and continue cooking for 50-60 minutes or until the internal temperature reaches 165.  I didn't have a thermometer so I took it out at 55 minutes and just prayed that I didn't have salmonella.

I'm looking forward to experimenting in the future with lemons and rosemary and sage (oh my!) and look forward to hearing your cooking a whole chicken suggestions!      

9/13/13

A Few on Friday

1.  For starters, here are two lovely things for you to read on this lovely Friday.  Well I'm assuming that it's a lovely Friday.  I'm writing this on Wednesday...

First up is this incredible obituary.  It was featured on Huffington Post and it's a great read! 

Next up is Ordinary Blessings.  This might be my new favorite prayer:

 “Days pass, the years vanish, and we walk sightless among miracles. Lord, fill our eyes with seeing and our minds with knowing. Let there be moments in which your presence, like lightning, illumines the darkness in which we walk.”

This, the sharing of inspiring stories with each other, is one way that social media wins. 

2.  A raspberry latte with soy milk tastes like a pink soybean. 

3.  I just found another way that social media is winning.  I present to you the 12 (of 100) service dogs that worked search and rescue after the September 11 bombings.  They are the only ones still living and I want to give them each a 30 minute belly rub and as many pig ears and Plato Eos treats as their sweet hearts desire.  Click here for the story
This is Moxie and I love her. 

Quick fact:  Eos treats (turkey and sweet potato) and pig ears and two of Big Browne's favorite things.

4.  This one is for the runners and walkers and lovers of community events:  300 Oaks is next Saturday in Greenwood!  It's fun!  You should come!  Visit this website to register.  And check out my last year's post about it.   

5.  Speaking of running (and walking) I've started reading Running With the Mind of Meditation.  I'm just a little bit in but enjoying it already.  Here's a passage:


Happy weekend to you, friends!  I'm looking forward to a cooler day tomorrow (fingers crossed) as well as breakfast pasta for supper tonight and maybe (just maybe) giving these cookies a try. 

Be well and keep things awesome!

9/12/13

(More) Eggplant Parmesan

Again, with the Parmesan. 

Can't stop, wont stop people.  Let's move on.

When Brantley brought me the rest of our garden bounty a few weeks ago, I tried to make baba ganoush.  It failed.  Miserably.  So I did what most people do when faced with agony of repeat defeat...I made something fool proof.  

But not just fool proof, also delicious and cheesy.  

Foolproof.  Delicious.  Cheesy.  These are all musts when coming back from the dark side of defeat.

Enjoy this parm!
Eggplant Parmesan
adapted from AllRecipes

2 small eggplants
1 egg, beaten
2/3 cup of Italian seasoned breadcrumbs
2 cups jarred spaghetti sauce
7 oz part skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 tsp dried basil

Preheat the oven to 350 degrees. 

Dip eggplant slices in egg, then in breadcrumbs.  Place in a single layer on a baking sheet.  Bake in the preheated oven for 5 minutes on each side. 

In a square baking dish, spread half of the spaghetti sauce to cover the bottom.  Place a layer of eggplant slices in the sauce. Sprinkle with half of the mozzarella and Parmesan cheese.  Repeat with the remaining ingredients, ending with the cheese.  Top with basil.  

Bake for 35 minutes.  

Serving size 1/4 of recipe
Points plus 10

9/11/13

Red Snapper Fish Tacos

Guys.  I'm pretty proud of this meal I'm about to share with y'all. 

It's fresh, healthy and it photographed well.  These are all big deals. 

It was the final roof raise to a lovely weekend, one in which I got to do city things like go to Whole Paycheck Foods and sharpen my interstate driving skillz.

There was also a dinner at Tsunami (!!!!), much needed catch up time with wonderful friends, an engagement and BBQ nachos.  If that's not a solid weekend, I'm not sure what is. 

But!  Let's talk tacos. 

These tacos arose (arised?) from a dialetical crisis in which I wanted to cook something something tasty, exciting and different but didn't really want to put forth the effort required to cook something that was tasty, exciting and different.  I was on the phone with Sister Jennifer; she was telling me about the delicious fish tacos she had enjoyed at the beach.  I can do that, I says to myself, and set forth to find a plan.  After combining a few different recipes, this is what I came up with. 

Enjoy, friends! 
Red Snapper Fish Tacos

12 oz red snapper
1/2 tbl of olive oil
salt and pepper, to taste
4 tbl guacamole
purple cabbage (about 2 cups)
1 tbl olive oil vegetable oil
1 tbl lime juice
8 small flour tortillas
siracha sauce
extra limes

Preheat the oven to 400 degrees.  Spray a baking dish with cooking spray.  Rub the olive oil over both sides of the fish, season with salt and pepper.  Bake, skin side down for about 12 minutes or until the fish is cooked through.  Cut it into four equal pieces.

To make your slaw, chop up the cabbage and toss it with vegetable oil and lime juice. 

To build your tacos, take one tortilla and layer it with 1 tbl of guacamole, a little bit of the slaw, 1/8 of the fish.  (Cut your 1/4 of the fish piece of fish in half.  You dig?) Top with siracha and lime juice.

Serving size 2 tacos (Makes 4 servings)
Points plus 8

9/9/13

Baked Crispy Beef, Cheddar and Pickle Tacos

Before you ask, no I'm not pregnant.  

But I did put pickles on a taco so I would imagine how one might think that.  You might be asking why on earth I put pickles on a taco.  The answer is simple.  Why not?

Pickles are amazing.  Pickles are what got me through the first few months of weight watchers.  They are little sour gifts from the earth,  proof that we humans are meant to be happy.  Meant to be happy and smart.  The person that figured out pickling.....smart.

Wish it would have been me.  Can't you see my mom and dad's eyes all a-sparkle with pride, gushing about their middle daughter...the one who discovered pickling. 

It's a lovely thought.  Really, it is.   

But back to putting pickles in tacos.  If you've never tried it do so this week.  You won't regret it.  You'll only have a happy belly and tacos that are surprisingly good when reheated in the microwave.

And reader friends....check out the Slender Kitchen blog.  They've got some good stuff!         
Crispy Baked Beef, Cheddar and Pickle Tacos
from Slender Kitchen

1 tbl chili powder
1/2 tbl cumin
1/2 tsp paprika
1/2 tbl oregano
1/2 tbl garlic powder
1/2 tbl onion powder
1/2 tsp coriander
1/2 tsp salt
1/2 tsp pepper
1 lb 93% ground beef
1/4 of an onion, chopped fine
1/3 cup of water
1/2 tbl cornstarch
12 corn tortillas
1/2 cup of shredded cheddar cheese (reduced fat)
1/2 cup of pickles, chopped

Preheat the oven to 400 degrees.  Line a baking sheet with foil and spray it with some cooking spray.  

Combine all of the seasonings in a small bowl, set aside.  Brown the meat and the onion until done, add in the seasonings.  

Combine the cornstarch and the water, stir well.  Add to the meat mixture and bring to a simmer.  Allow to simmer for about five minutes.  

Line all of the corn tortillas on the baking sheet.  Spread half of the cheese on one half of the tortillas.  Add 1/4 cup of beef to each tortilla.  Top with pickles and remaining cheese. 

Bake until starting to brown, about 10-15 minutes.  Flip.  Bake for another 8 minutes or so.  

Serving size 2 tacos
Points plus 6

9/6/13

A Few on Friday

1.  Maybe you've seen this article floating around the facebook called "9 Questions About Syria You Were Too Embarrassed to Ask."  I read it and am glad I did.  Check it out here.

2.  Ugh.  I hate world conflict.  I wish we could just all sit around and enjoy meals together while listening to this song or songs that rock equally as much:

It's worth mentioning that in this delusionally perfect world, I've got amazing hair. 

3.  Also in this delusionally perfect world, there are no animals in need.  But there are animals in need and that's where wonderful rescue organizations come in.  You know I'm usually super focused on Akita Rescue but there are other ones out there.  Like Big Fluffy Dog out of Nashville.  I've become obsessed.  I'm probably going to buy a tshirt.  Guys come on....they need a van.  Check them out here.  Buy a tshirt here.  There's a corgi mix up for adoption and I can't even handle those short little legs...I can't really see them but I just know they are there....
 
Hey darlin'!
 
 
4.  What's topping my gratitude list right now:  the chicken sandwich that my herz-band just brought me from Chick-fil-A.  Yerm
 
5.  Speaking of that herz-band, we two are planning a trip to Nola in December for the celebration of our 2nd wedding anniversary.  Since it's never to early to start researching dining establishments....what suggestions have you?  And thanks be to Mary of Burning it Down for making me hip to Noodle and Pie.  That's happening. 
 
Happy weekend party people!  Make it a good one!

9/4/13

Lemon Stir Fry Noodles

Would it be to much to ask that someone open a noodle bowl shop in Greenwood?  I don't think so. 

But I also don't think it would be to much to ask for homemade chocolate chip cookies to be 0 WW points.  Or for someone to take me on a week long trip back to Carmel.  Maybe I don't make the most reasonable requests.  

Moving on. 

Here's a quick little something when you want some noodles but don't want to make a big deal out of things.  Chances are, you've got lots of this stuff up in  your cabinets.  And chances are, your taste buds will say "score!" when you taste them.  Or they might say "holy yum!" just depends on your outlook in life.

Or your taste buds might say "liar!!" because if we were doing honest then we'd realize that this is, in fact, not a stir fry.      
Lemon Stir Fry Noodles

1/4 lemon juice
1 tsp lemon zest
1/4 cup vegetable broth
1 tbl soy sauce
2 tbl sugar
16 oz frozen stir fry vegetables
3 cloves garlic
1 tbl vegetable oil
6 oz stir fry noodles (I used chuka soba brand)

Cook the noodles according to the package direction, set them aside. 

Combine the lemon juice, zest, broth, soy sauce and sugar to make your sauce.  Set this aside as well.  

In a large pan, heat the oil.  Add the garlic and the vegetables and cook until they are cooked through.  Add the noodles and the sauce to the pan and toss to combine.  

Serving size 1 cup (makes four)
Points plus 6

**If you're feeling crazy and not being a vegan...fry yourself an egg for some added protein. 
 

 

9/3/13

Vegan Quesadillas (seriously, they're good y'all)

For starters, happy vegan day!

Let's move on. 
 
You know how you know that a quesadilla is good?  
 
 When someone proclaims the following:

People in a Widespread lot would freak out over this. 

Well, hey there, best compliment ever.  And it wasn't even me saying this to myself!  Nope.  It was Brandon saying this.  And guess what else....this was a (wait for it) vegan dish.  Boom!  Success!  3 points for the herbivores. 

This is filling, tasty, easy as can be.  Fix it up and enjoy!   
Vegan Quesadillas
 adapted from Love My Vegan Life

2 flour tortillas
4 tbl roasted red pepper hummus
1/2 cup black beans
tomatoes
onion/cilantro/green onion party **

Spray a skillet with cooking spray.  Heat to medium.  Take one tortilla and spread it with 2 tablespoons of hummus.  Layer with black beans, tomatoes and onion mixture.  Spread the remaining hummus on the second tortilla and lay it on top of everything else.  Cook until it's heated through and getting crispy, flip and heat some more. 

Cut into four triangles and serve.  

Makes one quesadilla
Points plus 10

**For the onion/cilantro/green onion party just chop up 1 purple onion, 10 green onions and 1 small bunch of cilantro.  Store in an airtight container in the fridge.  
 

9/2/13

Holy Yum Chicken Thighs

I was going to come up with a different name for this.  Holy Yum Chicken just wasn't doing it for me.  Why?  Because I don't say things like "holy yum this chicken is good!"   
However, in the effort of not spending energy on things that just don't matter, I decided to just go with it.  So here you go....holy yum chicken.  Or holy yum chicken!!! said with eyes wide and hands waving.  

You've probably seen this one on the Pinterest.  It's had lots of pins.  So many pins and tries that the original author of this recipe went back and added some disclaimers.  I'm glad she did....the rules were strict but they were helpful.  

Y'all know I love a rule.

And you also know that I don't love chicken.  I guess this is the root of my lack of love for the name of this recipe.

But these thighs, they were tasty.  The sauce was flavorful, the chicken was tender, the whole situation worked.  It was also quick to put together so those of you who are getting back into the swing of school things....this one is for you! 

Hope you enjoy! And hope you come up with a starch side that is less skanky than that piece of wheat bread.         
Holy Yum Chicken
adapted from Table for Two 

6 boneless, skinless chicken thighs
1/2 cup dijon mustard
1/4 cup pure maple syrup
1 tbl rice wine vinegar
1/4 tsp salt
1/4 tsp pepper
1 tbl cornstarch
2 tsp fresh rosemary

Preheat oven to 450.  Line an 8x8 pan with 2 layers of foil (seriously, do all of that).

In a small bowl, combine the mustard, syrup, vinegar, salt and pepper.  Place the chicken in the lined pan and pour the sauce over it.  Flip the chicken around to ensure that it's all covered.  Bake, uncovered, for 40 minutes.  

Remove from the oven and let sit for 5 minutes.  Remove the chicken, set aside.  Combine the remaining liquid in the pan with the cornstarch and combine until thick.  Pour sauce over the chicken, top with rosemary.