Low Fat

Cauliflower Cakes with Avocado Ranch Cream

Time to eat our vegetables again. I created this dish for the Alphabet Challenge. This challenge is organized and coordinated by Brenda at Meal Planning Magic. What a great idea! This is where on or around the 15th of each month I will publish vegetable recipes and share them at the link party with other bloggers. If you are interested in joining us you can find out more here.

I picked the letter C for cauliflower. Cauliflower is very popular right now. I have learned many, many new ways to make it. I got this one and changed it just a little from the Healthy Foodie. I can’t be as healthy as she can so I added this avocado cream to it (its kind of healthy).

Cauliflower Cakes with Avocado Cream

I got nutritional information about cauliflower here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2390/2 Cauliflower per cup has 25 calories, 30mg of sodium, 5g of carbohydrates and 2g of protein.

Check out the link party below (must be registered to enter) and don’t forget to check out the Eating the Alphabet Pinterest board. There you can keep track of all the recipes that are added month-to-month but also find new recipes from last year too. What’s your favorite fruit, vegetable, grain or legume that starts with the letter C or D?


Green Food! I Mean Green…Really Green.

Green Food?  Really?  I’ve heard of Green Eggs and Ham.   When I “Googled” green food I got a whole list of organic, naturally grown food.  That was not quite what I had in mind.  Not that there’s anything wrong with those, of course.  I was thinking St. Patrick’s Day not natural food.

I made a list of naturally green food:  peppers, cabbage, celery, cucumbers, asparagus, avocado, broccoli, kale, green beans, leeks, green onions, spinach, lettuce, peas, zucchini, Granny Smith apples, kiwi, honeydew, green grapes.  Then of course there are all sorts of herbs.  Cilantro, parsley, chives, tarragon, mint… the list can go on.

So what was I worried about?  There are plenty of green food items I use all the time.

I wanted to make something green for Saturday Dishes.  (I’ll get to St. Patrick’s Day green a little later with cookies, cakes and whatever else.)  I did come up with a roasted Napa Cabbage, Broccoli, and Leek dish and to go with it a Green Cilantro Rice.

I know you either like or hate cilantro.  I happen to like it….a lot!  Huevos Rancheros and Chicken Tacos aren’t complete without it.  If you like it this rice is very easy and tasty.

What other green foods can you think of?  Link it to Saturday Dishes sometime this weekend.  We will open the show early tomorrow morning so come back and link up your green.  Sweetened or unsweetened is fine!

Broccoli, Leek and Napa Cabbage

Green Rice

Quinoa Beet Salad

This is definitely a new favorite thing of mine.  Quinoa does have a lot of carbs but also TONS of vitamins and minerals for you.  So, where I would easily use rice or potatoes this fills in nicely.  It is also smoother and absorbs the flavors of what is being fixed more readily.  You will note that earlier I made chili with it.  It tasted like chili.  Now I am using an asian-orange-beet combination.  A lovely and healthy combination.  Enjoy this.

We are about done being healthy.  Pretty soon we will focus on SUPER BOWL food and Valentines Day.  Maybe some of this healthy stuff will make it in there though!

Mushroom Stuffed Acorn Squash

This was a new one to me and I was dubious about how this would be for dinner.  It was a very rich and flavorful meal with the addition of sage and onions.  I have to say I am completely fulfilled with my 5 day vegetable only dinners.  I am really not missing the meat at all.  Try it!  A great way to work on adding in all those essential vitamins and minerals.

Cold Weather Chicken Soup

I think I am in love with my new T-fal pressure cooker.  Whatever I can think up, I can make when I get home from work and have for dinner.  I don’t always know what I may want for dinner when I leave in the morning.  Sometimes I go home at lunch (I work about 15 minutes from my office) and put something in the crock pot.  Now I can do it when I get home in the pressure cooker.  That way I have time to read some blogs and answer email while dinner is cooking.  I’m all about multi-tasking.  When the weather said 80% chance of snow for tomorrow, I knew I needed soup for lunch the next day. And guess what?  It snowed!   This is just outside my office.  I know it’s not much snow to some of you, but to West Texans this is just right!

What I like is the “long-cooking” flavor that develops as it is cooking.  Soups are the only thing I have made so far.  Next I am going to try a pot roast.  I really like pot roast, though none of my family cares for it.  My Momma made the best pot roast with potatoes and carrots and gravy.  Then she added a butterscotch and chocolate cream pie to that. I would love to have some of her pie.  I don’t do pies, and I don’t need them.  I can taste this meal still.

This soup is magic!  Day-long simmered flavor in 30 minutes.

Take a minute to stop by and meet my new “ramblin” friend Diana at New Friend Friday.  She is a creative lady with great ideas who has been a really good blog learning resource for me.

Sharing with:
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Low Fat Enchilada Soup

Time to get on those New Year’s Resolutions.  Put the cookie dough away and get back to basics.  I am starting with one of my favorites.   It has been cold and gray and nothing will do right now but soup.  I initially thought of one of my rich and warm chili recipes but that contradicts with any sort of healthy eating.  This soup has all the flavor and very little fat, depending on how much cheese one uses for the top and the kind of tortilla chips added.  You’ll note in the picture that I got a little heavy handed with the cheese, but hey, I didn’t have greasy chili!  Somewhere this started as a Weight Watcher’s recipe that I got from a friend over the phone.  I have made a lot of changes to suit my taste including omitting the chicken.  It isn’t a lot of fat, but if I don’t need or miss it, why not leave it out?  Room for more cheese!

Healthy, Easy and Hearty Chicken Stew

Our thoughts and prayers are with all of our East Coast friends and family and everyone there too. We are thinking of you and this bowl of soup is just right for cold and wet. Take care!

I think I have been too busy at work, my volunteer job and kitchen creativity.  I’m tired.  I have been so busy I haven’t even written some of these wild concoctions up for you.  I have become determined to make easier and healthier meals for a while.  When cooking becomes a chore, I need to reevaluate what I am doing.  So, I made this simple Chicken Stew.  It was good and easy.  The recipe serves 2, but of course it can be multiplied.

Chicken Stew

  • 1 boneless, skinless chicken breast
  • 1 medium Yukon gold potato, diced 3/4”
  • ½ medium yellow onion, diced
  • 1 stalk of celery, diced
  • 1 medium carrot, diced
  • ½ red bell pepper, diced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen green peas
  • 1 teaspoon cornstarch
  • Water or chicken broth for simmering the chicken and adding to the stew

Simmer the chicken breast in a large open pan with the bay leaf, the oregano, salt and pepper.  Meanwhile, dice and cook the potato in a separate small saucepan until tender.  Add the bell pepper, celery, carrot and onion to the chicken.  Cook all these together for about 10 minutes.

Remove the chicken breast and cut it up when tender, returning it to the stew.  Add the potato without draining too much water off.  Add more water or chicken broth if needed and adjust for seasoning.   Add the frozen peas last and let this simmer to warm until the peas are tender.

Mix 1 teaspoon cornstarch with enough water to thin and add to the stew.  Simmer until ready to serve.  The stew is not thick.  You can make your’s thicker with more cornstarch.

I served this with a large spinach salad with balsamic vinegar.  It was an-easy-to-prepare meal that was warm and good. Just what the Doctor ordered.  Well, not my doctor, he wants me to eat lettuce and mashed cauliflower.  In any event, it made me feel better.  I need to rest up because the busiest cooking time of the year is upon us.

Don’t forget to submit your cookie recipes to the Holiday Cookie Exchange.

Cookies 2012

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Oatmeal Stuffed Baked Apples

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Today’s Recipe:

This is a perfect almost healthy weeknight dessert.  It also makes your house smell fabulous.  It tastes like a crisp but has much less calories and fat.

  • 1 large apple split in half and core scooped out
  • 2 tablespoons of uncooked oatmeal
  • 2 tablespoons of honey
  • 2 teaspoons of lemon juice
  • Cinnamon

Pre-heat oven to 325 degrees and spray baking dish with PAM.

Mix honey and oatmeal together and place one half in the scooped area of each apple half.  Place in the baking dish and sprinkle one teaspoon of lemon juice over each half.

Bake in the oven for 30 minutes or until apple is shriveled and cinnamon is browned.

Serve in individual bowls.  You could top with ice cream or whip cream, but it really isn’t necessary.

Sharing with Love Bakes Good Cakes and:
Make-Ahead Meals for Busy Moms

Growing Home

 

 

Fish Tacos and Steak-Andy Cooks

A perfect post to share with Slightly Indulgent Tuesday’s!

All three of my children cook. They have their specialties and each has their favorites with their own twists.  My son has taken to cooking recently.  Healthy cooking at that!  This is a big change for him.  He was eating out A LOT and it wasn’t healthy.  He’s the baby of the family, but all grown up.  My two girls make delicious things too.  They aren’t too much into baking.  Amy makes great party food and Krista is very creative with herbs and chile.

I think this food blog is rubbing off on him.  He sends me some pictures of what he cooked for dinner and then immediately calls me to describe what it was he made for dinner.  When he calls it is usually around 900PM and I’m not prepared to write down all the ingredients.  He is into fish.  You will notice there are not too many (if any) recipes that use fish from me.  This is new for us all.  He didn’t learn to cook fish from me.

He made fish tacos because someone gave him some homegrown peppers at work.  That spurred him on to combine the peppers, cilantro, onion together in a skillet and sauté them.  He rubbed tilapia with red chile powder, salt, pepper and a seasoning blend and warmed his whole wheat tortillas in a skillet. Then he topped the grilled tilapia with the sautéd pepper mix, added an avocado and some lime juice.  I do believe he has great promise as a home cook.  He didn’t know what kinds of peppers they were, but they were HOT!  They look good.

 

Another evening he made a great steak and sent me that picture.  He uses a George Foreman table top grill that he loves.  I think this steak was marinated in Worcestershire sauce, salt, pepper and a dry steak seasoning blend.  He marinated this overnight because he decided not to cook one night.  So it was well marinated when he cooked it.  He served it with asparagus and mushrooms he sautéed in butter.  Looks pretty good to me.

When he lived at home he made chicken breasts marinated in Italian salad dressing or he fried flautas.  They were a mess and guess who did the dishes?  Now he cooks things that don’t make a mess as he has to clean them up himself.  At least he is thinking healthy and that is way ahead of when I started thinking of eating healthy food.  Good idea for us all!

Homage to Ouiser-Artichoke and Mushroom Stuffed Tomatoes

Almost too pretty to eat....ALMOST!

One of my favorite movies is Steel Magnolias.  I love Ouiser!  This is one of my favorite conversations involving her:

Ouiser – Tomatoes. (put’s em in Clairie’s lap)
Clairee – Don’t give these all to me!
Ouiser – Somebody’s gotta take em. I hate em. I try not to eat healthy food if I can possibly help it. The sooner my body gives out the better off I’ll be… I can’t get enough grease into my diet.
Anelle – Then why do you grow them?
Ouiser – Because I’m an old Southern woman and we’re supposed to wear funny looking hats and ugly clothes and grow vegetables in the dirt. Don’t ask me those questions. I don’t know why, I don’t make the rules!

Ain’t that true?  And what do I have?  Tomatoes.  So, today’s post is about tomatoes.  I was trying to think of something different.  What could I do with big tomatoes?  Stuff them of course!  How boring would another chicken or tuna salad be though?  Here is my attempt at creative thinking.  This was filling and tasty with the added bonus of leaving the kitchen nice and cool on a hot summer’s day.  Don’t worry if you aren’t old enough to grow tomatoes this big.  The grocery store has a fabulous selection right now.

Mushroom and Artichoke Stuffed Tomatoes

  • 2 large tomatoes
  • 1 15 ounce can of water packed artichoke hearts, chopped
  • 6 ounces of sliced mushrooms, chopped
  • ½ of a small onion finely diced
  • 1 small pepper finely diced (I used Jalapeno but Bell would work)
  • 1 cup of croutons
  • 3 tablespoons of crumbled bacon
  • 2/3 cup of cheese crumbles (I used Cheddar but blue might be good too)
  • 2 tablespoons of chopped parsley
  • ½ cup of salad dressing (see recipe below or use your favorite)

Salad Dressing

  • 1/3 Cup olive oil (I used Chipotle Olive Oil from Con’ Olio)
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon finely grated onion
  • 1 teaspoon sugar
  • ½ teaspoon Supremely Salad seasoning
  • salt and pepper to taste

In a medium bowl combine artichokes, mushrooms,  onion, pepper, croutons, bacon, cheese, parsley and dressing.  Stir to coat and chill in the refrigerator for about an hour.

While the other ingredients mingle slice off the top and scoop out the inside of your big tomatoes.  I used a knife to cut out a big chunk and then I used my melon baller to get all the way through the seeds.

After an hour pack the stuffing into the two tomatoes and serve.

I thoroughly enjoyed this!  Some of the rules serve a good purpose, Ouiser.  I’ll have to watch that movie again soon.

I am dusting this one off for This Week’s Cravings on July 30th!