Monday, January 28, 2013

Snow Day

One downside to having two dogs is having twice the yellow snow.  Gross, but true.  Our backyard is a "gold mine."  Now I'm not an A+ pet owner, but I don't think there's anything one can do about that.  I mean, yes you are expected to go out and scoop up *ahem*, but I am not going to chisel out the yellow snow.  Fortunately Mother Nature stepped in and saw the plight of our yard and delivered us with a few inches of white fluffy snow.  Ahh, fresh coverage. 
Notice that?  No plastic lawn furniture in the picture!  Of course there's our new top-o'-the-line homemade chicken wire dog fence, but whatever.  Still pretty.

When there's a snow day, I am always inclined to bake, being that I am a girl and apparently I am hardwired to enjoy domestic activities.  I found a recipe that looked really weird, but turned out great.  I made a few changes to it so that I may claim it as my own.  Get your food processor ready...

Orange Muffins
1 orange, quartered and seeds removed (with peel)
1/2 cup orange juice
1 large egg
1/4 cup butter, cut into smallish chunks
1/2 cup unsweetened applesauce
1 3/4 cups all-purpose flour 
2/3 cup white sugar
1 teaspoon baking powder
1 teaspoon baking soda
 
1. Preheat your oven to 400 degrees and coat a muffin tin with nonstick baking spray (or line with paper wrappers).  
 
2. Ok yes- you are about to puree an entire orange- peel and all.  Trust me with this one.  Put the orange slices plus orange juice in the food processor and run until smooth (about 1-2 minutes).  It'll look like this:

 3. Now add the butter, egg, and applesauce.  Run the processor again until smooth.  You'll still be able to see teeny bits of butter in the mix.  This is ok.

4. In a large bowl, whisk together flour, sugar, baking powder, and soda.  Stir in orange mix.  Spoon into muffin cups, 2/3rds full.  

Makes either a dozen regular size or six jumbo size.
Do you like my attempt at using a prop and being artistic?  Yeah, that's about as good as I'll get. 
 
Per regular size muffin: 150 calories, 26 g carbs, 4 g fat, 2.5 g protein. 





 

Friday, January 25, 2013

Good intentions

Yesterday while driving to work, I was very proud of myself for remembering to pack my gym bag with workout clothes and shoes.  Oh yes- I had every intention of having a nice li'l workout over my lunch hour.

Only when noon came around, I was starving, and everyone knows it's not good to work out on an empty stomach, right?  I mean how can your body possibly burn any calories when it's only thought is FEED ME?  So I ditched the midday workout in exchange for vegetable soup and a promise to hit the gym on my way home after work.

But then 5:00 came around and I was starving.  Again.  And as bad of an idea as it is to be driving on an empty stomach, again it is worse to work out with an empty stomach.  Do you see the sense in my reasoning?

I had to get home ASAP to feed myself.  Good thing I had salsa chicken waiting for me in the slow cooker. 

Slow Cooker Salsa Chicken
-2 lbs boneless skinless chicken breasts with any visible fat trimmed
-1 packet taco seasoning
-16 oz jar salsa of your choice

Place the chicken in the bottom of your slow cooker.  Top with taco seasoning and salsa.  Cook on low for 5 hours or high for 2.5 hours.  Shred with a fork when finished. Perfect for making tacos- just add cheese and lettuce.

 As for my ditched workout?  Never fear.  I have the gym bag in my car, along with a protein bar.  And some chicken tacos for lunch. 

Monday, January 21, 2013

Cinderelly, Cinderelly

When the husband is away ice fishing and you have the house to yourself, there is only one logical thing to do:

Watch embarrassingly long hours of ABC Family network.  Including "Cinderella."

I was all excited for a nostalgia trip.  Prince Charming, evil step-sisters, and shoes that could never exist in real life.

But I was disappointed.  I failed to remember that 90% of the movie involves those stupid mice.

Ah well.  Some things remain better in your memory.

These cupcakes are no such thing.  Make them now.  Make them in a few weeks.  Make them in a few months.  They will be just as good every time.  Yes that's right- today I made cupcakes.  Ridiculous cupcakes.

Chocolate Chip Peanut Butter Cookie Dough Cupcakes
-1 stick butter, room temperature
-1/2 cup creamy peanut butter
-1/2 cup brown sugar
-1/2 cup white sugar
-1/2 cup mini chocolate chips
-1 1/4 cup flour
-1 box chocolate cake mix, plus whatever cake mix calls for (eggs, water, oil)

Frosting:
-1 (3.4 oz) box instant vanilla pudding mix
-1 cup cold milk (can't swap out and use almond or soy- cow's milk here)
-1/2 cup creamy peanut butter
-1 cup fat free Cool Whip topping

1. For starters, we'll make the cookie dough balls.  Beat together butter, 1/2 cup peanut butter, and sugars until well combined.  Add in flour, 1/3 cup at a time.  Stir in chocolate chips.  Form into 24 3/4-inch balls.  Cover with plastic and freeze until solid.  I froze mine overnight, but they'd probably be ok in an hour.

2. Preheat the oven and prepare cake mix according to directions.  Line a muffin pan with cupcake liners.  Fill each cup 1/2 full with batter.  Place a frozen cookie dough ball in the center of each cup.  Bake 15 minutes, or until batter is cooked (the cookie dough center will be unbaked- this is how it's supposed to be).  Let cool completely.

3. Whip together pudding mix and milk 2 minutes, or until thickened.  Stir in peanut butter and Cool Whip until well combined.  Pipe onto cupcakes.

Ok so I picked the one crookedly place dough ball cupcake to take a picture of (ahem- that bottom right one in the pan).  Makes 24 cupcakes.  I won't bother to count the calories.  Perfect for evil step sisters. 
 

Monday, January 14, 2013

How to not get into an argument with your wife

Alternately titled: Mexican Chicken Bake

Our marriage, though wonderful, is not without its (minor) ups and downs, and this past week we hit a bump in the road, courtesy of my cooking.

Step One:
-Find a great-looking recipe for a Mexican hotdish that uses ingredients you already have on hand.  Joy!


Step Two:
-Prepare half of the recipe and then realize that in fact you do *not* have all the ingredients on hand.  It's shredded turkey in the freezer, not chicken.




Step Three:
-Decide to proceed anyway.  Poultry is poultry, right?  Complete the recipe and serve it up.

Step Four:
-Critical step here- do NOT point out to your spouse the overwhelming turkey flavor.  Pretend that the recipe is tasty and delicious and eat it up. 

So yes, here is the recipe.  Learn from me, who chose to do it the wrong way. 

Mexican Chicken Bake 
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion 
  • 1 tablespoon minced garlic (you know I just use the jarred kind)
  • 2 tablespoons all-purpose flour
  • 1 cup 1% or skim milk 
  • 1/2 cup unsalted chicken stock
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces 1/3-less-fat cream cheese (Neufchatel cheese)
  • 1 can canned black beans, rinsed and drained
  • 3 cups chopped cooked chicken breast (just buy a rotisserie chicken)
  •  7 ounces baked tortilla chips, crushed 
  • 1 roasted red bell pepper, chopped (just slice up a pepper, drizzle with a little olive oil, and roast at 375 degrees until softened and slightly browned on the tips)
  • 8 ounces lower-sodium green chile enchilada sauce or salsa verde
  •  2/3 cup shredded cheddar
  • 2/3 cup frozen roasted corn (or regular corn would work too)
  1. Preheat oven to 350°.
  2. Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.
  3. Spray the bottom of a 9 x 13 inch baking dish with nonstick cooking spray.  Spread 1/3 of the milk mixture over bottom of the baking dish. Layer beans, corn, 1 1/2 cups chicken, and half the crushed chips. Top with another 1/3 of the milk mixture. Layer 1 1/2 cups chicken, bell pepper, and remaining chips; top with the remaining milk mixture and enchilada sauce or salsa. Sprinkle with shredded cheese. Bake at 350° for 30 minutes. 
Makes 6 large servings.  Per serving: 400 calories, 34 g carbs, 14 g fat, 29 g protein, 5 g fiber

Wednesday, January 9, 2013

New additions

Last Friday we got a second dog.

(Why would they get a second dog?)

She's a 10-yr old Pomeranian.

(Ew, she's going to shed all over the place.)

With no teeth.  They were so rotten that they had to be pulled.

(So she probably needs special food.)

Maybe not the most rationale decision we've ever made, but she's cute.  And cute trumps pee accidents on the carpet.  Cute trumps shedding.  And cute trumps making sure her food is the right mushy texture so she can gum it down.



So far Bella seems to be a happy dog.  

Given that I've been busy keeping an eye on her (seriously how more rugs can she pop a squat on?), I haven't been doing a whole lot in the kitchen.  

I did try a new recipe for a Vietnamese chicken sandwich, found on CookingLight.com.  A typical Vietnamese sandwich is called banh mi and it's served on French bread ('cause what little I remember about 10th grade world history is that Vietnam was ruled by France for some time).

 Vietnamese Chicken Sandwiches (from Cooking Light, December 2012)
  • 1 (12-ounce) French bread baguette
  • 2 teaspoons canola oil 
  • 1 pound chicken cutlets
  • 1/4 teaspoon black pepper
  • 2 teaspoons minced garlic, divided
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons dark sesame oil (I swapped out olive oil 'cause I didn't have sesame on hand)
  • 2 teaspoons hoisin sauce
  • 1/2 cup sugar
  • 1/2 cup rice vinegar
  • 1 cup matchstick-cut carrots 
  • 1 cup very thinly sliced radishes
  • 2 cups thinly sliced English cucumber (the long skinny ridgy kind)
  • 1 1/2 cups thinly sliced romaine lettuce 
  • 1/2 cup cilantro leaves
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

1. Cut bread in half horizontally; hollow out, leaving a 1-inch-thick shell.

2. Heat canola oil in a large skillet over medium-high heat. Sprinkle chicken with pepper. Sauté 3 minutes on each side or until done. Let stand 10 minutes. Slice chicken; toss with 1 teaspoon garlic.


3. Combine remaining 1 teaspoon garlic, soy sauce, sesame oil, and hoisin in a bowl; add chicken. Toss. Combine sugar and vinegar in a small saucepan; cook until sugar dissolves. Add carrot and radishes. Cool; drain, reserving 2 tablespoons vinegar mixture.


4. Arrange cucumber and lettuce on bottom half of bread; drizzle with vinegar mixture. Top with chicken, radish mixture, cilantro, Sriracha, and bread top. Cut into 4 equal portions.
Calories per sandwich (makes 4): 400

Alright now that I have sandwiches packed for our lunches, I can go hunt down the carpet spot-treatment.  Cute trumps annoying...

Tuesday, January 1, 2013

Res-o-lutions

Haaaaappy New Year.

2013 will be kind of a difficult year for me, as I have a weird thing about disliking odd numbers.  I even made sure I was born on 4-4-84 as to exclusively exclude odd numbers. 

Ok so I'm half kidding here. 

I have to update and show my big Christmas present from last week:
A new Kitchen Aid stand mixer.  Mine all mine.  It's the kind where you can buy attachments to make pasta, grind meats, slice veggies, make juice, etc.  Awesome.  The inaugural recipe was chocolate banana muffins, which I will post later.

In terms of the resolutions, I've considered one of two things.  Either doing the stereotypical "get-more-fit-eat-better-save-more-money-floss-my-teeth-more-often", or the equally stereotypical "I'm-happy-the-way-I-am-and-I-don't-need-to-resolve-anything."

Hmm.  Neither.  I want to get better at pull ups and get the official Everyday Dietitian website up and running.  And eat more vegetables.

Shrimp & Veggie Primavera
1/2 box whole wheat thin spaghetti
1 head of broccoli, chopped into bite-size chunks
2 peppers, chopped
1 small yellow onion, chopped
2 cups baby carrots, sliced in half lengthwise
8 oz cooked medium shrimp, tails removed
8 oz reduced fat cream cheese
2 3/4 cups skim milk
1/4 cup flour
1/4 cup butter spread
1/2 teaspoon jarred garlic
1/2 teaspoon garlic powder
Pepper

1. Bring a large pot of water to boil and add pasta.
2. Meanwhile in a smaller saucepan, whisk together 2 cups milk, flour, and butter and heat over medium-high.  Stir until thickened and bubbly.  Turn heat to low.  Add remaining 3/4 cup milk, cream cheese and jarred garlic.  Whisk until smooth.
3. Set both cooked pasta and sauce aside.  In a large shallow pan, heat 3/4 cup water to boiling.
 Add vegetables and cover- let the steam cook them (about 8-10 minutes). 
Remove cover and let any remaining water boil off.  Add shrimp and garlic powder and pepper to taste.

4. Add sauce and veggies to pasta pot and stir until coated.
Makes 5 servings.  Per serving: 400 calories, 49 g carbs, 14 g fat, 25 g protein.

With this dinner, the new year is off to a great start, even though it is an all-odd-numbers date...