Sandwich Meets Fork

I thought I would torture entertain all of you living with the feet upon feet of snow with a little photo look see at my trail run/walk today. It was a clear beautiful 45 degrees and the trail was packed. I love how beautiful and blue the sky looked. Other than some super tight calves in the beginning and some toe pain near the end I could have stayed out there for hours. (Well except for that pesky sun setting thing). These little bursts of nice weather remind me there is an end to the winter in sight.

When I got home I was starving so I decided to make a dish I have been interested in trying for quite some time. My gal Rachael Ray made this on 30 Minute Meals ages ago and I thought it looked really yummy. She calls it a “Cuban Hash” since it incorporates the elements of a Cuban sandwich. You can find her recipe HERE. Due to my eating plan I made several adjustments to this super easy to make knife and fork kind of sammie.

-I started by toasting up some whole grain bread in the oven with olive oil, chopping 1 medium onion, and chopping 3 links of lean andouille sausage (none of it is super lean so just do your best).

-Next I substituted ground turkey for ground pork and heated it in a skillet with cumin, all spice, salt and pepper. After it was slightly browned I tossed in the chopped onions.

-After this cooked up I added in the sausage

-After 2-3 minutes I added 2 ½ tablespoons of tomato paste and allowed it to cook through for 1-2 minutes

-Next, I poured in ½ bottle of beer (even the cheap stuff will do) and let it cook out for 3-4 minutes before reducing the heat

-As the beer cooked out I made my “relish” which was some chopped dill pickles and yellow mustard (simple yet oh so effective)

And just like that it was time to build the knife and fork sandwich

-Use toast at the base

-Pile on a couple scoops of the meat and onions

-Add a slice of 2% Swiss cheese

-Pile on the chunky homemade relish

-Top with a fried egg (Yum!)

Bust out the knife and fork because this little guy is packed with way too much awesome goodness to pick up! It was a great filling meal, was healthy with our modifications, and is totally guy friendly! Enjoy!!

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Summer Eats on a Winter’s Day

As I mentioned earlier, my office was on a 2 hour or so delay this morning. As I spent a lazy couple of hours with the pups and some blogs waiting on the world to thaw out the hubs was hard at work de-icing our sidewalks, porch, and driveway. He went all “Knight in Shining Armor and a Dallas Cowboys hat” and scraped the wonder-bug for me. It was all warm and ready to go when I finally headed out.

To reward my sweetie for his efforts I decided to make a dish tonight using one of his favorite ingredients, coconut. I don’t love coconut so I don’t cook with it very often. However, after making this dish I might need to rethink that philosophy.

I spotted this recipe while watching Rachael Ray last week. She had a show highlighting her ten most downloaded recipes of 2010. One of which happened to be Coconut chicken cutlets. You can find her recipe here. My hero RR gets full credit for this gem of course but I had to change it up just a tad to meet our needs. Here is what I did.

-Trim up some boneless skinless chicken tenders and pound them until they are your desired thickness. Salt and pepper the chicken to taste. Hopefully you will have a tenderizer and not have to improvise like I did!

-Set up a 3 step “dipping station”. The first container will have flour, the second an egg beaters/water combo, and the third an unsweetened coconut/ panko bread crumb combo. (1/2 cup of each)

-After dipping your chicken tenders, place them in a hot skillet liberally drizzled with olive oil.

-Serve with dipping sauce and veggies.

I may tackle her glaze next time around but tonight we paired these tenders with a light honey Dijon sauce. Yum!

What is your favorite coconut recipe?

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Moves and Food on a Sunday

Since last night’s movie party was pretty indulgent in terms of food I wanted to make sure my Sunday was 100% back on track.

Today’s Food:

A fruit and yogurt smoothie

A bacon and egg sandwich with an oatmeal/chocolate cherry low sugar dessert

Spinach Artichoke Chicken Penne

And Today’s Moves…..

5 miles at a slow pace on the paved trail

Now, Im enjoying the rest of my evening with the hubs, my pups, and a full TIVO! How did you spend your Sunday?

PS: I finally busted out the new Rachael Ray cookware my parents gifted me for my Birthday. LOVE IT!!

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Another Random Sunday

Today was a no plan, do whatever the day brings, sort of Sunday. Inspired by last night’s cookies I decided to add some craisins to my morning oatmeal. It is kind of amazing what the smallest change will do for a dish. My boring bowl of oatmeal suddenly felt really sweet and indulgent. The calorie/points plus value was the exact same as when I use raisins.

Next, I went out on some random errands (groceries, bill paying, etc). I ended up at Target to pick up dog food for the fur babies and I spotted these really cute bowls. I like to mix it up from time to time with what plates/bowls I use on the blog so I love finding a cute print/pattern. I am pretty sure these bowls were meant to be since I was recently watching reruns of friends where they were using oversized cups in an almost identical print. I even searched for them online with no luck! Plus these were a steal at $7.00!

After my errands were done I stopped at Macys. It had just opened for the day and happened to be on the way home. I had two $5.00 gift cards (well use them or lose them $5 credits is more accurate) with a 1-31-11 expiration. I scoped out the sale sweaters and truthfully they were so incredibly “picked over” I almost just bought some tights to use up the credits so I would not lose them and be done with it. Luckily, I spotted these gems from last summer being put back out for sale. They were 75% off with an additional 40% off and I had a 15% off coupon. That plus my two $5 credits got me these fun little summer pieces for $0.03. True Story!

Once I dropped everything off at home I figured it had warmed up enough to go for a run outside. I drove downtown for a change in scenery to hit the trail. Apparently the trail did not get the memo that the snow had melted so I was faced with a frozen snowy mess. I slowed WAY down but the workout was still a good one. Not only was it a workout for my booty (trying to stay balanced) but it was also peaceful to just concentrate on what I was doing. I put U2 (my absolute favorite) on the I-Pod and enjoyed the beautiful scenery.

I am now settling in at home to catch up on some TIVO (Rachael Ray has a LOT of shows during the week!) and start a chili meatloaf for dinner. What did you do this weekend?

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Love and Cookies

Saturday night the hubs and I headed out all dressed up for the wedding of a friend. Admittedly, I did not know the groom or bride very well but the groom has been pals with my hub’s family for quite some time. At any rate I just love love and so I love weddings. We had a fun little evening out (we got to spend some time with the hubs family) and even with a few bites of wedding cake I was able to stay 100% on plan. Also, the brand new Mr. and Mrs. Chose a Broadway theme for their reception which was very cute

After the hubs and I got home I decided to bake some oatmeal cookies. I had seen this recipe last week in a “craisin” add inside of Rachael Ray’s magazine. I only had one and gave the rest over to the hubs to either share at work, or just have himself. The recipe is super easy!

~Pre-heat the oven to 375. Mix together ¾ cup butter and ¾ cup brown sugar until it’s fluffy. Then mix in 2 eggs. I busted out my trusty Kitchen Aid mixer for the task but a hand held would be fine too.

~Combine 1 ½ cups flour, 1 ½ cups old fashioned oats, 1tsp baking soda and a pinch of salt. Add this mixture to the wet ingredients in several segments

~Once you have added all of the dry ingredients stir in 1 cup of white chocolate chips and a 6oz pack of craisins by hand. I love Ghirdeli chocolate. It always reminds me of Downtown Disney and it makes me smile!

~Spoon onto a baking sheet and bake for 12 minutes. Makes 2 ½ dozen cookies!

Do you have a favorite oatmeal cookie recipe?

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Mail Call, A New Recipe, and A Workout Fear

Warning: Tonight’s blog is a mish-mosh of topics. My mind is sort of all over the place today and apparently so is my blog. Please excuse the random thoughts ahead!!

I love getting snail mail (when it’s not a bill that is) and I was really jazzed to have two fabulous things waiting on me when I got home today. First, I need to mention that last week I actually won a giveaway on another blog. (Pretty cool way to start the New Year!) Anywho, I won an awesome new Eat Smart Bathroom Scale from Gina’s blog. (Thanks Again!!) The scale arrived today and I am totally jazzed to have a bathroom scale that works and actually gives a consistent weight reading (basically, you know, a scale’s job!). My current scale is terrible so I am pleased to be moving this little gem in. I will now be able to do mid-week check-ins on my weight to make sure I am making progress toward my “official” Saturday weigh-ins!

Next (and I totally get that you won’t be as excited about this as I am) I was stoked to get my February issue of “Everyday with Rachael Ray” magazine. If you are a reader of the blog (or have ever met me in real life) you know of my love for all things Rachael Ray. I am not a huge magazine fan but I do get all excited about this one!

Moving on, a few months ago I had a blog fail moment when I made a new dish and completely blanked on giving you fab readers the recipe. Tonight I am going to rectify that wrong with my recipe for Balsamic Onion Pasta. This recipe was adapted from a recipe for a vegetarian balsamic onion linguini I found ages ago. However, I have made so many modifications to the original recipe I feel comfortable calling it my own.

• First, roast 2-3 red bell peppers (or cheat and buy them already roasted) then chop them into strips

• Prepare a box of whole grain penne while you brown up 1lb of Italian turkey sausage

• Set aside the browed turkey sausage and allow the excess oil to drain on a plate. In the same skillet add 1 table spoon butter and 3 small onions. Allow them to caramelize for 20 minutes. They will go from stark white to a gooey brown.

• After the onions are caramelized add in the red peppers and browned Italian turkey sausage. Allow this to cook up for approximately 5 minutes

• Next make the “sauce” by adding 1 cup chicken broth or stock, 3 tablespoons of balsamic vinegar, and 1 tablespoon of butter. Allow it to come to a boil and reduce heat

• Combine with the wheat pasta, add a touch of grated parmesan and enjoy!

The last thing on my agenda tonight is preparing for my yoga class tomorrow tonight. My friend and I are signed up for Bikram Yoga. For those not familiar with this term it is 90 minutes of a series of 26 poses completed in a room that is 105 degrees and 40% humidity! I have heard horror stories of people vomiting or passing out during their first class. To say I am a little nervous is an understatement. Any bikram yoga fans out there? Is it truly as intense as I am thinking it will be? I will be giving a full report tomorrow night if I survive!

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Eating Well Inspires Eating Well

I sort of have this philosophy that eating healthfully makes you want to continue to do so. The adverse is also true. I had a chat with a work pal Thursday about how the holidays are difficult because your body gets accustomed to having a “sliver of pie here” or “some chocolate covered pretzels there” and before you know it you are starting to crave fatty calorie laden foods. With my 2011 weight loss and fitness goals in front of me, that simply would not do! That is why I spent my morning at the supermarket spending the majority of my visit with my new BFF, produce.

I spent a lot of time at the store looking at different items, comparing nutritional content, and figuring out “Points Plus” values. I also wrote recipes in my head as I scoped out the different ingredients. One of my goals (which I will be posting soon) for 2011 is to try one new recipe a week. My Rachael Ray cookbooks will certainly be earning their keep this year!! After a long morning of shopping I had purchased all of the goodies I needed to do a complete overhaul of our kitchen. My poor little bug could barely carry it all home!

I bought tons of produce, lean meats, whole grains, and other “whole” or “clean” foods. Besides a few convenience items such as organic toaster waffles and dried fruit I completely stayed clear of processed foods, desserts, or “junk food” of any kind. Some of my favorite grocery store finds today were…

With all of this great new food in the house I was inspired to prepare my first new dish of 2011. Tonight I decided to make Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas. As you might have guessed this a recipe from my culinary hero Rachael Ray and you can find the original HERE. However, I modified the recipe a touch to bump down the calorie/fat content.

First, I start with a totally clear cooking space and my ingredients out and ready. This is a fairly quick paced recipe and you will need everything right at your fingertips.

• Bring water up to boil and set a deep skillet to medium heat. To that skillet add 6 slices of chopped bacon. I chose center cut because it is the leanest cut of natural bacon you can buy.

• After the bacon begins to crisp up add in 1 medium onion, white mushrooms (to taste), salt and pepper, and a bay leaf. I like the dried leaves from Penzeys.

• Allow this to cook for approximately 5 minutes. Then add in a large can of crushed tomatoes (or whole and crush yourself). Bring the sauce up to a bubble, adjust spices, and let it simmer for 15 minutes

• Next stir in 1 cup of peas and ½ cup cheese. I substituted 2% mozzarella cheese instead of the mascarpone that is called for due to calorie/fat content

• As you stir in the cheese prepare your wheat bow-tie pasta per the box instructions and set aside

• As the pasta cooks and sauce simmers, prepare the tilapia with salt and pepper on each side and lightly flour it. Then place the fillets in a large pan with 2tbl olive oil per 4 filets and allow them to cook 4 minutes on each side

• When the fish is finished remove it from the pan and add in 2 -3 tablespoons of light butter and ¼ cup balsamic vinegar per 4 filets. Allow this to reduce by ½ and remove from the heat

• To complete the meal combine the pasta with the sauce and take a small serving, drizzle a tiny bit of the balsamic sauce over your fish and enjoy!

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Naughty and Nice…Two Thanksgiving Recipes

Moderation is a key term for weight loss and it’s going to have to be a key theme for Thanksgiving dinner tomorrow. I don’t need to go into the details of not blowing your eating plan on a holiday. We’ve all heard a million times to just have a touch of the more caloric items or to pick and choose with care (taking your favorite item but leaving something you can get anytime such as a dinner roll). However, since I am dining with a group of both dieters and non-dieters tomorrow I chose to make one crowd pleaser and one diet pleaser. Here are the recipes for my Naughty “Mac and Cheese Lorraine”, a Rachael Ray recipe, and Nice “Banana Pudding”. Happy Thanksgiving!

(Naughty) Mac and Cheese Lorraine

This Rachael Ray Recipe is a wink and a nudge to one of my favorite dishes, quiche Lorraine. Due to its super high calorie content (I doubt I will even eat this tomorrow) plus it’s pretty high price tag (wine and gruyere isn’t cheap friends!) I only make this dish once or twice a year.

-In a skillet crisp up a pound of chopped center cut hormone free bacon (use a touch of olive oil to get it extra crispy)

-Shred an entire block of gruyere cheese and prepare your whole grain pasta per the box’s instructions

-After the bacon is crisp remove it from the pan with a slotted spoon. Add 2 chopped organic onions to the same pot. Allow the onions to cook 10-12 minutes to caramelize. Then add ½ dry white wine and allow it to cook out for one minute.

-As the onions cook, in another pot heat up 2 tablespoons of butter and 2 tablespoons of flour. Once this has cooked up (1 min) add 1 cup of chicken stock and one cup of whole milk. Salt and pepper to taste.

-After this mixture thickens and begins to boil add the cheese one handful at a time stirring in a figure 8 motion. Once you have added the cheese also add 1 tablespoon of Dijon mustard and a touch of nutmeg.

Combine your pasta, onions, bacon, and cheese sauce and enjoy!

(Nice) Banana Pudding

-Get a fancy desert bowl and line the bottom with reduced fat vanilla wafers

-Prepare your sugar free vanilla or sugar free banana crème pudding with skim milk and set aside

-While the pudding firms up slice up several bananas

-Fold ½ container of fat free cool whip into the pudding. This makes it really smooth and fluffy.

-Layer cookies, bananas, pudding, cookies, bananas, pudding, etc (3 times)

-Top with the remaining cool whip, add some crumbles to the top, cookies to the side and dig in!

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Chopsticks Optional

When it comes down to the choice of “real” homemade food versus takeout the home cooked nutritious option will win out in my house every single time. Since the hubs expressed a craving for Chinese take out, I decided to cook my own version of Cashew Chicken. We all know I am a huge Rachael Ray lover so this recipe was initially borrowed from her. However, the recipe below is modified to reflect a lower calorie count. This recipe is so easy…

-Start by heating a large skillet to medium high heat, add olive oil, and cubed boneless/skinless chicken breasts (season with grill seasoning and a touch of garlic)

-After the chicken browns for 5-7 minute add your veggies (1 large chopped onion, 1 large bell pepper chopped, 2 carrots grated)

-Once the veggies have softened add in 2-3 tablespoons of low sodium soy sauce

-Give the soy sauce 3-4 minutes to absorb then add a dash of crushed red pepper flakes, a healthy drizzle of honey, ¼ cup of sugar free pancake syrup and the star of the show.. Chipolte Chili Powder.

This can be found with the regular spices right in your grocery store OR take a field trip to a spice store which is what I love to do from time to time. (I heart Penzeys)

One you have everything combined toss in some peas (your choice of type) and some cashews. I don’t do tons of cashews since they bump up the calorie count and there is already plenty of protein coming from the chicken.

Reduce heat and cover for 5-6 minutes. Pair with some brown rice (which I recommend making with chicken stock instead of water) and enjoy….with or without chopsticks!

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Sneaky

When I started this weight-loss/fitness journey I was not a huge fan
of veggies. I just wasn’t. However, we all know the benefits of eating
vegetables and along the way the pros outweighed the cons so I slowly
started working them into my diet. Now I love a warm spinach salad and
pretty much veggies of all kinds but in the beginning I had to find
creative ways to “sneak” them into my diet. I am mentioning this
because tonight for dinner I cooked the first meal I ever snuck my BVF
(best veggie forever, heh) into; spinach. It was a recipe I nabbed
from Rachael Ray (LOVE her), my culinary hero. So here is my Spinach
and Ham hash recipe. Enjoy!

1. Heat a Skillet to Medium High Heat

2. Add Extra Virgin Olive Oil

3. Add 1 large sliced potato per person

4. Add salt, pepper, and rosemary

5. Saute until the potatoes start to brown and add a large onion

6. Saute for 5 minutes and add in 1 bag of chopped baby spinach

7. Wilt in the spinach and add more salt and pepper

8. Add Some cubed Ham and heat through

9. Mix, top with an egg and enjoy!

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