Corn Bowl

So tonight's original dinner was a mess!! I didn't get home until about 8:30 and then had to cook dinner.  I ran to the store to grab a quick pre-made frozen stir-fry dinner......yes I know, they are terrible for you! Well then, it must have been a sign I shouldn't eat it when I put it in the pan and forgot about it and burnt it....ooopps!

So this means that I needed to think of something quick, since at this point I was starving.  I through a bag of steamfresh corn in the microwave to hold me over.....then I took a look in the fridge to find some tomatoes, olives and kielbasa.  I simply sliced all three and sauteed in EVOO until the kielbasa was cooked.  Threw this on top of the corn and that was dinner!

Honestly, it was DELICIOUS!  I will probably make it again as both Scott and I loved it, this shows you never know what you can do when your starving with what you have in the fridge! Enjoy!

Men Can Cook Too!

Men can cook too!

I texted my husband tonight to tell him I would make American Chop Suey, his favorite, when I got home.  When I get home late he usually will start dinner, the protein at least, so I can just throw together some sides when I get home.  I wanted to make sure he didn't bother tonight.  If you have read my post on American Chop Suey, you know I don't eat it.  My husband texted me and asked if I could let him know when I was on my way, at this point I knew he would be cooking something for me, and I was right! 

He made me an egg sandwich, but not your typical egg sandwich.  There is no bread in this sandwich, the eggs are the bread, and in between them is the kielbasa, tomatoes and taco cheese for a bit of heat. Topped with salt and pepper to finish.  A simple, quick and most importantly, delicious sandwich, without all the carbs of bread! It was so good I had him make me another, might just be a new favorite!

Crispy Spicy Chicken Bits - Baked

So this recipe all started when my husband brought home a new dipping sauce he found by Miracle Whip.  He came home and showed me the SMOKIN' BACON RANCH dipping sauce by Miracle Whip and asked if I could make something to dip in it.  Of course the first thing that came to mind was chicken.  Seeing how the sauce is incredibly unhealthy for you I wanted to make the crunchy chicken pieces as healthy as I could.  I decided to use panko and bake them instead of frying.

1 package of chicken breast tenderloins, cut into bite-sized pieces

1 c. panko bread crumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1/2 tsp. salt 

1/2 tsp. pepper

olive oil cooking spray

3 tbsp hot chili pineapple grilling sauce

2 egg whites

First, mix the bread crumbs and spices together in a small bowl.

In a separate bowl, mix together the hot chili pineapple sauce and egg whites.

Dip the chicken into the egg white mixture, then place the chicken into the breading mixture.  Place the chicken bits on the olive oil sprayed baking pan and spray the tops of the pieces with the olive oil cooking spray as well.

Bake in a 350 degree oven (I popped them in the toaster oven) for 15 minutes.  Then broil on high for the last 5 minute to brown the tops.

Optional:  Serve the Crispy Spicy Chicken Bits with the SMOKIN' BACON RANCH dipping sauce by Miracle Whip! Enjoy!

Corn Chowder Makeover!

I am not one for depriving myself, I have learned if you do you will just end up eating too much when you actually let yourself indulge.  My mom happened to buy me a new cookbook the other day.  America's Test Kitchen Comfort Meals Makeover.  They teach you how to recreate all of your favorites with half the calories and fat, they even throw in some restaurant favorites as well!  I have only tried two so far, and both have been excellent.  I did make a few changes to them but mainly cut some ingredients out, so the calorie and fat count most likely stayed the same or went down even more.  

I LOVE corn chowder, but when you think chowder you automatically think fattening.  Well this recipe helps you cut the fat from  27g to 12g and calories from 310 to 180 while still tasting delish!  The key, more broth and 1% milk and less cream.  

1 Tbsp Olive Oil
1 slice of bacon, chopped fine

1/2 sweet onion
2 minced Garlic Cloves

1 tsp. dried Thyme
 3 tbsp Flour

3 cups low sodium, low fat chicken broth

1/2 cup 1% milk

2 cans of baby white corn

1lb baby red potatoes

1 Bay leave

1/2 cup half and half

1 Tbsp Unsalted Butter

Salt

Pepper

First heat the EVOO in a large soup pan until shimmering.  Add bacon and cook until crisp.  Stir in the onion and cook until softened.  Stir in garlic and thyme and cook until fragrant (about 30 seconds). Stir in flour and cook for 1 minute.

Slowly whisk in the broth and milk, scraping up any brown bits.  Stir in the potatoes and bay leaf.  Bring to simmer, partially covered, and cook until potatoes are tender.

Lastly, stir in the 1/2 and 1/2, butter and corn.  Simmer gently until corn is tender yet still slightly crunchy (about 5 minutes). Remove the bay leaf, stir in parsely and season to taste with salt and pepper.

Serve and Enjoy!

Reduced Fat Lemon Squares

Reduced Fat Lemon Squares

Crust

• 1 Package low fat/fat free Graham Crackers (crushed)
• 1 tablespoon lemon Zest
• ½ teaspoon Baking Powder
• ¼ teaspoon Salt
• 1 tablespoon almond milk
• 4 Tablespoons Unsalted Butter chilled (cut into ½ inch pieces)

Place all of the above in the food processor and pulse until combined

Bake at 350 in an 8 inch pan for 20 minutes and cool for 15

Filling 

(this is a double recipe for filling since I didn't find it to be enough, feel free to cut the below in half for traditional bars)

·         1 cup (5 1/4 ounces) granulated sugar

·         2 large egg plus 2 large egg white

·         4 tablespoons all-purpose flour

·         1/4 teaspoon salt

·         2 tablespoon grated lemon zest plus 12 tablespoons juice (about 3 lemons)

·         2 tablespoon confectioners' sugar to sprinkle on top

Whisk Sugar, Eggs, flour and salt in bowl until smooth.  Stir in lemon juice and zest.

Pour over cooled crust and bake 15-20 minutes at 325degrees until set

Cool in pan on wire rack for 1 hour or until completely cooled

Dust with confectioners’ sugar

By far the best Lemon bars I have had AND only 3g fat per 2 inch square! 

Slow Cooker Corned Beef and Veggies

Now that Valentines day is behind us, next up is St. Patrick's Day! My husband loves Corned Beef and never waits for St. Patty's Day to cook it.  I personally don't eat it but have a great recipe passed along from Scott's mom.  Since they are Irish and all it MUST be good right?!? Well I have heard its the best from both of them and easy to make too!  Now the traditional way is Corned Beef and Cabbage but we leave that out since he isn't a fan, feel free to add it if you like it. Here is what you need:

1 Corned Beef Brisket
2 Tablespoons Brown Sugar
2 Tablespoons Whole Grain Mustard
1 Teaspoon of Salt
1/2 Teaspoon Pepper
1 Bottle of Beer
1/2 Bag Baby Carrots
5 Small White Potatoes
1 Small Onion

Place the Beef in a large slow cooker, fat side up.  Sprinkle with brown sugar and spread mustard on top of sugar.  Sprinkle with salt and pepper then add beer around the sides.  Cook on high for 5-6 hours.  Baste beef with liquid after 4 hours of cooking.  With 1 hour left add the veggies and continue to cook for an additional hour or until veggies are cooked.  Serve and ENJOY!

Shrimp Mozambique

Tonight I was feeling like shrimp but not wanting the same old shrimp scampi that I always make.  I decided to go with a Portuguese dish, Shrimp Mozambique.   This dish is full of flavor and so easy and quick to make.  I love making it with Shrimp but you can also make it with Chicken.  I actually made this dish last Valentine's Day with both chicken and shrimp and used a heart shape cookie cutter to make the chicken pieces in the shape of hearts! 

 To start off you will need all the ingredients below: 

2 bags of boil in a bag whole grain rice
20 large shrimp peeled and deveined
 2 sticks of margarine
1 bottle of light beer
3 cloves of garlic sliced
1/2 a sweet onion, chopped
3 teaspoons minced garlic with two teaspoons of juice (jarred)
2 teaspoons paprika
Salt to taste
4 packets of Goya con azafern seasoning

 First you can start to cook your rice by following the directions on the box.  In a large skillet melt the margarine with the can on beer.  Add the onion, garlic and paprika.  Saute for about 10 minutes.  Add the shrimp and cook until pink.  Add the Goya Seasoning and salt and pepper to taste.  Stir, turn the heat off and cover for about 15 minutes to let the shrimp absorb the flavor.  Serve over rice and Enjoy!