Spinach Manicotti

It’s a two post kinda day!

I HATE chopping onions!  Without fail, my eyes tear up in an insanely bad way.  Being the crazy person that I am, I never stop chopping when this happens, but rather just continue to chop while my eyes are blurry with tears and/or closed.  Most of the time, I end up cutting myself and bleeding all over the onions, the countertops, and my clothes.  If I have makeup on I’m left with some lovely raccoon eyes for the rest of the night.

For years I was obsessed with buying a pair of onion goggles, which you can buy for around $20 on the cheap end.  Why it never occurred to me to just use regular swimming goggles is beyond me!  When Brad started swimming again for exercise this past summer, I started using his goggles for my onion choppin’.  The little goggles are chillin in my cabinet drawer, right next to my measuring cups.  I can’t wait until they put out the swim stuff this year, so that I can get another pair with a nose piece.  Dollar Tree here I come!  

4 eyes!

 Now it is happy food time!  We had this for dinner on Tuesday, but I never got around to posting it.  I’m taking the GRE again on April 7^th, so I have been spending loads of time studying.  I wish they would just accept my scores from 2003, but they won’t take anything older than 5 years.  Ya’ll will be calling me Dr. Boone in no time

Spinach Cheese Manicotti

Ingredients

• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz.) crushed tomatoes
• 2 cans (6 oz.) tomato paste
• 1 cup vegetable broth
• ½ cup red wine or vegetable broth
• 2 tbsp. Italian seasoning
• 2 tsp. sugar
• 2 tsp. dried oregano
• 1 pkg. (8 oz.) fat-free cream cheese
• 1 container (15 oz.) low fat or fat free ricotta cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• ¼ cup grated Parmesan cheese
• 1 egg, lightly beaten
• ½ tsp. salt
• 1 pkg. (8 oz.) manicotti shells (whole wheat if available)
• 1 cup shredded part-skim mozzarella cheese

Directions

1.    In a large saucepan, sauté onion and garlic oil in cooking spray until tender.  Stir in the crushed tomatoes, tomato paste, vegetable broth, wine, Italian seasoning, sugar, and oregano.  Bring to a boil.  Reduce heat; simmer, uncovered, for 15 minutes.

2.    Meanwhile, in a large bowl, beat cream cheese until smooth.  Add ricotta and beat until combined.  Stir in spinach, parmesan cheese, egg, and salt.

3.    Stuff cream cheese mixture into uncooked manicotti shells. 

4.    Spread 1 cup sauce into a 9 X 13 baking dish coated with cooking spray.  Arrange manicotti over sauce.  Pour remaining sauce over top.

5.    Sprinkle with mozzarella cheese.  Cover and bake at 350 degrees F for 50-55 minutes or until pasta is tender.

Note:  You can cook the shells first if you would like so that you won’t have to bake it as long, but if you use precooked shells, be sure to use a little less sauce.  Just freeze the extra and use it on spaghetti.  Also, the shells are harder to stuff if they are cooked, but I have heard that a piping bag works well.

Baked Potato Soup

It is 85 degrees – totally not soup weather – but I got a hankering for potato soup today that could not be denied.  Rather than make my usual potato soup with loads of Velveeta cheese and heavy cream, I decided to try a somewhat healthier version.  Velveeta’s ingredient list absolutely makes me cringe, so I came up with this recipe that uses a small amount of real cheese, skim milk, and broth as a basis.

Baked Potato Soup

Ingredients

• 1 white onion, chopped
• 2 cloves garlic, minced
• 2 tsp. extra virgin olive oil
• 1 tsp. salt
• 1 tsp. dried basil
• 1/2 tsp. pepper
• 4-5 cups chicken broth
• 1 lb potatoes, baked, peeled, and cubed
• 1 cup skim milk or fat free half and half
• 1/3 cup low fat shredded cheddar cheese
• 1/2 tsp. hot sauce
• 4-5 strips of bacon, cooked and crumbled
• Shredded cheddar cheese
• Green onions, chopped

Directions

1.    In a large soup pot, sauté garlic and onion in oil until tender.

2.    Stir in flour, salt, basil, and pepper; mix well.  Cook over medium-low heat for 2-3 minutes.

3.    Gradually add broth, while whisking the flour and onion mixture.  Bring to a boil and whisk for 2-3 minutes.

4.    Add potatoes, milk, cheese, and hot sauce.  Heat through, but do not boil.

5.    Garnish with bacon, cheese, and green onions.

Chocolate Kahlua Cake

We participated in an auction this weekend to raise money for Brad’s unit.  Everyone was supposed to craft/bake/sew something to be auctioned.  I’m not much of a baker, but I’m not crafty either, so I decided to try this easy (but yummy) cake recipe.  The recipe comes from my bff Suzy’s mom, and we got $15 for it at the auction.

I made a glaze out of chocolate chips, heavy cream, and Kahlua that is pictured but not included in the recipe.  The glaze doesn’t add much as far as flavor goes, but it sure makes it look pretty! This cake is great served warm with vanilla ice cream, but is awesome at room temperature too!

Chocolate Kahlua Cake

Ingredients

• 1 box chocolate cake mix
• 1 large box vanilla instant pudding
• 1 container (16 oz) sour cream
• 4 eggs
• 3/4 cup vegetable oil
• 1/3 cup Kahlua
• 6 oz. milk chocolate chips

Directions

1.    Combine all ingredients except chocolate chips and mix according to cake mix instructions.

2.    Fold in chocolate chips.

3.    Pour into greased and floured bundt pan.

4.    Bake at 350 degrees F for 45 minutes.

Thai Chicken Pasta Salad

I tried PB2 tonight for the first time!  It tastes okay, and was a great substitution for regular peanut butter in our dinner recipe.  I'm not sure that it would be very good on a PB&J sandwich or spread on crackers, but for recipes, it worked fine. 

Thai Chicken Pasta Salad  

Recipe from here.

Ingredients 

• 3/4 cup reduced-fat creamy peanut butter
• 3 tbsp. water
• 3 tbsp. lime juice
• 3 tbsp. molasses (I just used sugar free maple syrup)
• 4 1/2 tsp. reduced sodium soy sauce
• 3 garlic cloves, minced
• 1 1/2 tsp. rice vinegar
• 1 1/2 tsp. sesame oil
• 1/3 tsp. crushed red pepper flakes
• 12 oz. uncooked whole wheat spaghetti
• 2 large carrots, julienned
• 8 cups finely shredded Chinese cabbage
• 2 cups shredded cooked chicken breast
• 2/3 cup minced cilantro
• 3 tbsp. unsalted peanuts, chopped

Directions

1.    For dressing, in a small bowl, whisk the first nine ingredients until smooth; set aside.

2.    In a large saucepan, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking; drain.  Transfer to a large bowl; stir in cabbage and chicken.

3.    Whisk dressing and pour over spaghetti mixture; toss to coat.  Sprinkle with cilantro and peanuts.  Serve immediately or chill before serving.

This recipe was just okay.  I will make it again, but I think it needs numerous changes.  It seemed a little bland to me, but I did forget to add the cilantro before we had dinner.  I will add some before we have it for leftovers, and hopefully that will help.  It definitely needs salt and maybe some other seasonings.  Also, I wasn’t happy with the pasta to veggie ratio.  I think it would be much better with AT LEAST double the veggies called for in the recipe.

Happy Friday!

Mashed Rutabaga!

Happy Saint Patty’s Day!!!  Some friends of ours had us over for lunch – corned beef and cabbage!  Mmm!  I actually remembered to wear green today, so no pinching for me!

My hubby is a picky eater – especially when it comes to vegetables.  Every few weeks, I try to incorporate a new and unusual vegetable into our diet in the hopes that he will like it.

Tonight we tried mashed rutabagas.   I was flipping channels the other day and came across Paula Dean making some mashed rutabagas.  Her recipe, of course, involved massive amounts of butter, bacon, and heavy cream.  I couldn’t bring myself to ruin something healthy by adding so much fat, so I made it the same way I normally make my mashed potatoes.  It was excellent –  it has a turnip flavor and in my opinion is much tastier than mashed cauliflower.   I cannot do moderation when it comes to mashed potatoes (which is why I never make them), and these would make a great substitute.

RUTABAGA!

Mashed Rutabaga

Ingredients

• 1 large rutabaga
• 1 slice bacon, diced
• 1 tsp. light butter
• 1-2 tbsp. fat free sour cream
• 1 tbsp. skim milk
• Salt to taste
• Pepper to taste

Directions

1. Peel rutabaga as you would peel a potato.  Cut into equal sized cubes.
2. Place rutabaga and bacon in a large pot and cover with water.
3. Boil for 40-50 minutes or until rutabaga pieces are fork tender.
4. Drain; place cooked rutabaga into a large mixing bowl.
5. Add other ingredients and mix well or use a potato masher.

Note:  It would taste fine without the bacon, I just thought I would give it a try

Black Bean & Corn Lettuce Wraps

I’ve been making these lettuce wraps for several years now, though I don’t remember where the recipe came from.   These wraps make a great main dish for a light lunch or dinner, but also are AWESOME as an appetizer served with chips or fresh veggies. 

Black Bean & Corn Lettuce Wraps

Ingredients

• 1 can black beans, drained and rinsed
• 1 can whole kernel corn, drained
• ½ cup cilantro, chopped
• 4 green onions, chopped
• 1 red or green bell pepper, chopped
• 3 tbsp. fresh lime juice (about 2 limes)
• 3 tsp. ground cumin
• 1 fresh jalapeno pepper, seeded & chopped (optional)
• Salt to taste
• 1 head lettuce, washed & separated into leaves

Directions

1. Combine all ingredients (except lettuce) in a medium bowl.  Stir well.
2. Cover bowl with plastic wrap and chill in the fridge for at least 1 hour so that the flavors will blend.
3. Spoon even amounts onto lettuce leaves and roll up. 

In other news, I found an interesting product today at the commissary.  It is called PB2 and is a powdered peanut butter that you mix with water.  I first heard about it on the Weight Watchers message boards a long time ago, but could never find it in the store.  I am using it in a Thai Noodle Salad for Friday’s dinner and I hope it works!  I can’t keep regular peanut butter in my house because I end up eating the whole jar before I actually get around to making whatever recipe I bought it for.  The ingredient list is free of chemicals and preservatives listing only roasted peanuts, sugar, and salt.  The nutritional info in pretty good also – 45 calories, 1.5 grams fat, and 5 grams of protein per 2 tablespoons.  Woohoo!

Chicken, Pea, and Mushroom Risotto

My love affair with risotto began last July in London.  We ate at the restaurant in the Crowne Plaza hotel before seeing Wicked.  Mom and I both chose the pea and asparagus risotto as our main course.  It was so tasty that I scarfed down my bowl in less than 5 minutes and secretly wished they would bring me another portion!  

Risotto from the Crowne Plaza hotel in London

Creme brulee was our delicious dessert!

Before the show - the curtain was a map of Oz

Immediately after we returned home, I set about learning how to make it myself.  The following recipe is a hybrid of several different ones that I came across.  You can add any veggies/meats that you like.  My favorites so far are mushrooms, asparagus, and peas.  I prefer the vegetarian version, but the chicken was an okay addition.

Chicken, Pea, and Mushroom Risotto

Ingredients

• 6 cups chicken broth
• 1 tbsp. extra virgin olive oil
• 1 pint baby bella mushrooms, sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
•  1 cup cooked chicken, cubed
• 1 cup frozen English peas, cooked according to package directions 
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Directions

1.    In a saucepan, warm the broth over low heat.

2.    Saute mushrooms in a pan coated with cooking spray until soft. Set aside.

3.    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.

4.    When the rice has taken on a golden color, pour in the wine and stir constantly until it is fully absorbed.

5.    Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

6.    Remove from heat, and stir in mushrooms, chicken, peas, and parmesan.  Season with salt and pepper to taste.

Meatless Monday - Pumpkin Enchiladas

Pumpkin enchiladas were on the menu for this weeks edition of meatless Monday.  It seems rather unusual to use pumpkin in a savory way, but these were DELICIOUS!!  Give them a shot and you won't be disappointed!

Pumpkin Enchiladas

Recipe from Julie's blog. 

 

Ingredients

• 1/2 white onion, diced
• 1 clove garlic, minced
• 1 can (10 oz.) red enchilada sauce
• 1 can (15 oz.) pure pumpkin
• 1 can (15 oz.) black or pinto beans, drained and rinsed
• 1/2 cup cilantro, chopped
• 1 tsp. chili powder
• 1 1/2 tbsp. ground cumin
• 1/2 cup shredded Mexican cheese
• 5 medium tortillas
• 5 oz. plain Greek yogurt or fat free sour cream

Directions

1.    Preheat oven to 350 degrees.

2.    Saute onion and garlic in large pan coated with cooking spray.

3.    Add enchilada sauce, pumpkin, beans, cilantro, cumin, and chili powder.  Stir until well combined.

4.    Fill tortillas with an even amount of sauce mixture, reserving ¾-1 cup of sauce.

5.    Coat a 9 X 13 casserole dish with cooking spray.  Roll tortillas and place in pan with folded edges down.

6.    Top with remaining sauce and sprinkle with cheese.

7.    Cover with foil and bake for 30 minutes.

8.    Serve with plain Greek yogurt or fat free sour cream if desired.

And for dessert we are having fresh fruit topped with a dollop of vanilla ice cream!  Yum!

Birthday Fun and Congo Bars

Brad’s birthday extravaganza was this past weekend and involved copious amounts of food and fun.  We started the weekend by enjoying some delicious Pad Thai and going to see the Adjustment Bureau.   We were less than impressed with the movie – it was slow moving and predictable.   We also stopped by the band hall to see some of the cool new instruments that just came in. 

Crazy Lookin' Flugelhorn!

Festivities for the rest of the weekend included playing cards with friends, going for a 3.5 mile run together around the lake, opening presents, seeing Rango (SUPER cute movie), tearing up some Mexican food at La Parilla, and of course, baking and devouring Granny Boone’s Congo Bars.

The Birthday Boy!

These bars are like a cookie brownie combo.  They have the texture and chewiness of a brownie, but taste like a chocolate chip cookie.  Yum!  You know if it calls for a whole POUND of brown sugar, it’s gotta be good!

Grandma Boone’s Congo Bars

Ingredients

·         2 ¾ cups sifted all-purpose flour

·         2 ½ teaspoons baking powder

·         ½ teaspoon salt

·         1 pound (16 ounces) brown sugar

·         2/3 cup unsalted butter

·         3 eggs

·         1 cup chopped pecans (optional)

·         1 package (6 oz.) semi sweet chocolate chips

Directions

1.       Sift together flour, baking powder, and salt.

2.       Melt butter and add brown sugar; stir until mixed.  Cool slightly.

3.       Add eggs, one at a time, beating after each addition. 

4.       Add dry ingredients and mix well. 

5.       Stir in chopped pecans and chocolate morsels.

6.       Pour batter into a greased 15 ½ inch by 10 ½ inch pan.  Bake at 350 degrees for 20-30 minutes.  When cool cut into squares and serve.

Please note the appropriate pan size if you try to make these.  They should be made on a medium sized cookie sheet.  The first time I made these I used just a regular sized cake/brownie pan (which is too small) and the bars didn't cook through.  I ended up cooking them for so long that the edges were hard as a rock, but the middle was raw and gooey.