Cozy, Warm and Easy Winter Meal

This week has been filled with holiday feasts already. April is already in a holiday whirl and Suz just celebrated her birthday! Happy Birthday, Suz-EE-Q-z.

Tonights dinner was so relaxing and easy to clean up! We are so thankful for that.

We hope that you all have a lovely Thanksgiving!

Chicken Stew Recipe

from http://www.tasteofhome.com/

2 pounds boneless skinless chicken breasts, cut into 1-inch cubes

2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth

3 cups cubed peeled potatoes

1 cup chopped onion

1 cup sliced celery

1 cup thinly sliced carrots

1 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

1/2 teaspoon dried thyme

1 can (6 ounces) no-salt-added tomato paste

1/4 cup cold water

3 tablespoons cornstarch

Directions

In a 5-qt. slow cooker, combine the first 11 ingredients; cover and cook on high for 4 hours.

Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender. Yield: 10 servings.

Suz: Delish!  It had almost a latin flavor, although there was no chili powder or cumin in the recipe.  I thoroughly enjoyed, and thought they were a great compliment to the biscuits, which I thought were missing something!

April: This recipe I did exactly as directed... except it sat on low for an extra half an hour or so. It was super easy to make. I cut the veggies ahead of time so I could do it at my own pace. At my first sample tastings I didn't like it at all... but when Suzanne came with the biscuits... the combination of the two made it hard for me to stop eating them together. So warm and soothing! Easy clean up too!

Bacon Biscuits

by Weight Watchers Magazine

2 cups white all-purpose flour

2 1/2 tsp baking powder

1/2 tsp table salt

1/8 tsp baking soda

3 Tbsp butter, cold unsalted, cut into bits

4 slices cooked crisp turkey bacon, chopped

1 cup buttermilk, low-fat

1/4 cup Fat free milk

Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough.

Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once.

Notes

For best results, bake the turkey bacon in a 425°F oven until brown and very crispy, 12–15 minutes. Chop it after cooking.

Although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier.

Suz: I made the dough before I left my house and then baked the biscuits at April's.  I think they would have been a little fluffier if they'd gone straight into the oven.  I thought they were missing something - next time, I might add cheddar cheese and some scallions for a little more flava!

April: I really like these biscuits. They were a little flat and brown on the bottom... thanks to my baking sheets. I ate far too many of them!

Filling Meal with an Obama Feel

It's Tuesday again because guess what?  Suzanne had to go out of town for work on Monday.  John was able to join us (and eat dinner while it was hot) since he wasn't at Big Lick rehearsal tonight.  Suzanne's mom passed along Mrs. Obama's recipe for turkey burgers that she had in Albany a couple weeks ago, and they were great accompanied by the sesame noodles and green beans.

We did a fair amount of substituting this week, which we've noted after each recipe.  This meal was awesome, from start to finish - including the yummy cobbler!

Obama Burgers
From September 2010 Family Circle Magazine.

1 pound uncooked ground turkey breast
1/4 cup Progresso® Bread crumbs Panko crispy bread crumbs - plain
1 egg white
2 Tbsp scallions, minced
1 clove garlic, minced
2 Tbsp low-sodium soy sauce
2 Tbsp parsley, minced
1 Tbsp lemon zest, zest of one lemon

1/4 cup fresh lemon juice, juice of 1 lemon

1 Tbsp canola oil

In a large bowl, blend turkey with panko, egg white, scallions, garlic , soy sauce, parsley, lemon zest and juice. Shape into 4 equal patties.

Heat canola oil in a large nonstick skillet over medium heat. Cook turkey patties for about 5 to 7 minutes on each side or until cooked through.

Makes 4 burgers with a Points value of 5 each.

Suz: The package of ground turkey was closer to 1.25 pounds, and we ended up with 6 good sized burgers.  These don't need a bun or anything - they're great on the plate.  The lemon added a nice flavor.
April: We like turkey burgers in this house. Now we have a new lemon twist on them. They are fine not on a bun. I'm not sure the lemon flavor would go well with all the normal burger stuff.
John: Very good. I might have liked them served up for burger night with the bun and all.

Elise's Sesame Noodles
From EatingWell.com

1 Box Ronzoni Smart-taste Spaghetti
1/2 cup low-sodium soy sauce
2 Tbsp dark sesame oil
2 Tbsp Mazola Canola Oil
2 Tbsp rice wine vinegar
1 1/2 tsp crushed red pepper flakes
4 medium scallions, one bunch, divided
4 cups snow peas, trimmed and sliced on the bias
1 medium sweet red pepper, thinly sliced
1/4 cup sesame seeds, toasted

1. Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

2. Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

3. To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Serves 8 with a Points value of 6 each.

* Make Ahead Tip: Prepare through Step 2 up to 2 hours in advance.

Suz: When I went to Kroger to pick up some snow peas, I found out that they were $7.99 a pound, so I ended up substituting broccoli for the pea pods.  I had a garlic-flavored rice wine vinegar and only used 1 teaspoon of red pepper flakes - if you don't like spicy, make it just a pinch.  These noodles are addictive - once you taste them, it's hard to stop, even if your mouth is on fire!!
April: I ate too much of these the are addictive. I'm a fan of mushrooms and water chestnuts... I think both would add a different kick to this recipe.... not that it wasn't good the way it was. Grilled chicken marinated in soy or worchestershire sauce wouldn't be bad either.
John: The girls talked about them being spicy.... but I could actually use a little more. I could have also gone for some cilantro as well.

Roasted Green Beans and Fresh Tomatoes
from the Weightwatchers Website

3 sprays olive oil cooking spray
4 cups green snap beans, trimmed
2 cups grape tomatoes, or cherry tomatoes, cut in half (or quartered, if large)
1/4 cup basil, fresh, cut into ribbons, divided
2 tsp minced garlic, or less to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste

Preheat oven to 450ºF. Coat a large roasting pan with cooking spray.

Place green beans in a single layer in prepared pan and coat with cooking spray. Roast until desired doneness, stirring once or twice, about 10 to 15 minutes.

Meanwhile, in a medium bowl, combine tomatoes, 2 tablespoons of basil, garlic, salt and pepper; set aside.

When green beans are finished, remove from oven and spoon tomato mixture into pan; toss thoroughly. Serve hot, room temperature or chilled, topped with remaining 2 tablespoons of basil. Yields about 1 cup per serving.

Suz: Delicious - I love green beans, and roasted they were awesome!
April: Green beans are one of my favorite veggies. The roasting was nice. This looked like perfect Christmas colors to me if you are looking for something festive.
John: The basil added a nice flavor and it was very colorful. It's been a while since I had fresh snapped green beans and it was lovely.

Triple-Berry Cobbler Recipe
From http://www.tasteofhome.com/

1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1 cup water
1 cup fresh or frozen cranberries, thawed
1 cup fresh blueberries
1 cup fresh blackberries

TOPPING:

1/4 cup sugar
2 tablespoons butter, softened
1/3 cup fat-free milk
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt

In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Transfer to an 8-in. square baking dish coated with cooking spray.

For topping, in a small bowl, beat sugar and butter until crumbly, about 2 minutes. Beat in milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoonfuls over fruit mixture.

Bake at 375° for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm. Yield: 6 servings, 4 points each.
* Altered by using all frozen berries. Strawberries were used in place of cranberries. Served with store brand  frozen yogurt.

Suz: I can't make this one at my house, because I'd eat the whole pan!  I liked the strawberries.  YUMMM!
April: LOVE! I actually sent Suzanne a text cancelling our Victim festivities for this evening, because I didn't want to share my cobbler! It was different than other cobblers I have made before. The topping is literally a topping and very thick. Other toppings I have made before would sink to the bottom some. It turned out great.
John: Very tasty. I liked the topping. I went back for seconds and thirds and then just stood at the dish some more with my spoon.
.

Back in the Game!!!

We're back this week with all-new recipes and a guest in the kitchen! Crystal has joined us this evening and we are thrilled to have another victim opinion for our recipes! :) If you're interested in joining us for dinner, let us know and we'll schedule you for a Monday night! Also, we're planning a holiday get-together to share some of our favorites (and try out some more new ideas) so keep checking back for a date and time.

Slow cooker season has begun, and we are ready to jump in! It's so nice to throw some ingredients into the crock pot, head out to work, and come home to an almost completely finished meal (and yummy smelling house).

Slow Cooker Barbecue Pulled Chicken
from EatingWell.com

1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

1.Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

2.Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

3.Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Serves 8, with a Points value of 4 each.

Suzanne: I don't like dark meat so I substituted boneless, skinless chicken breasts.  We served them sandwich style on WhiteWheat buns, which are 1 Point each.  Delicious, and after a total of 5 1/2 sandwiches made and eaten, there is enough leftover for at least another 4 good-sized sandwiches!
April: I really enjoyed this dish. The texture was great and the seasoning just right. It had a great kick to it without being overpowering.
Crystal: Very yummy! Reminds me of good down home Carolina BBQ!
Alden: This is GREAT!



Roasted Asparagus with Red Peppers and Lemon
from Weight Watchers TurnAround

1 pound fresh asparagus, trimmed
1 large red bell pepper seeded and cut into 1/2 inch strips
1 tablespoon of fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon of crushed red pepper
1 teaspoon grated lemon zest

1. Preheat the oven to 400F Spray a nonstick baking sheet iwth olice oil nonstick spray.
2. Combine the asparagus and strips of bell pepper in a large bowl; spray with the nonstick spray. Add the lemon juice, oil, salt and crushed red pepper; toss well to coat.
3. Arrange the vegetables ont he baking sheet in a single layer. Bake until tender, shaking the pan occasionally, 15-18 minutes. Transfer the vegetables to a bowl and toss with the lemon zest.

Serves 4 at 3 spears and 1/4 cup of strips of bell pepper; 1 point per serving

Suzanne: I love asparagus and I love red peppers.  Sooo good, even when I got a big bite of lemon!
April: From someone who does not like asparagus... this made me like it much more!!!
Crystal: love fresh veggies with dinner! and seemed very easy for April with 5 kids in the house!
Alden: Well it looks yucky so I didn't try it, but just fyi if you shove your thumb through the center of a spear you can split it all the way down the middle easily.

Cole Slaw
from Crystal's Granny

1 head chopped cabbage (can also use a food processor or shredder)
1 tablespoon apple cider vinegar
1 teaspoon salt
1 tablespoon sugar
1/4 cup mayonnaise


Mix chopped cabbage, vinegar, salt, and sugar until combined.  Add mayonnaise and mix well.  Warning: measurements are approximate.  Taste and add salt and sugar to tast and mayonnaise to desired moisture.

Suzanne: It was perfect slaw to have with BBQ!!!
April: Suzanne asked me if I would try a cole slaw recipe for tonight.. I told her no because there is nothing I could make that would top Crystal's recipe!!!
Alden: It was yucky... (side note he ate it on his bbq and ate it all gone)

Zucchini-Tomato Saute from Weight Watchers TurnAround

3 medium zucchini diced
1 garlic clove, minced
18 cherry tomatoes halved
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons chopped fresh mint

Spray large nonstick skillet with olive oil nonstick spray and set over medium- high heat. Add the zucchini and garlic; cook stirring frequently, until the zucchini is crisp-tender, 1-2 minutes. Stir in the tomatoes, salt, and pepper; cook, stirring frequently, until the tomatoes are heated through, about 1 minute.Remove from heat and add mint.

Serves 4 wtih 3/4 cup; 0 points

Suzanne: Very good, even the mint, which I was not too sure about!

April: I really liked it. The mint is good and makes the recipe so different from other sautes that we have tried.
Crystal: I love the mint!! I have never thought of adding mint to veggies but added depth and a whole new flavor to zucchini and tomatoes.  I think the leftovers would be good added to pasta for a quick lunch.


Chocolate Toffee Puffs

recipe courtesy of Melissa Bowdish

4 large egg whites
1/3 cup granulated sugar
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa
2 (1.4 oz) choc covered toffe bars (Heath), crushed
cooking spray



1. preheat oven to 350

2. beat egg whites in a large bowl with a mixer on high speed until soft peaks form. Gradually add granualted sugar, beating until stiff peaks form.

3. Combine powdered sugar, cocoa, and candy pieces in a small bowl and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate). Fold in the other half until smooth. Drop mixture bu rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350 for 15 min (soft in the center).

Yield: 2 doz cookies

Serving size: 1 cookie, 1 Point each.

Suzanne: Amazingly chocolatey with an interesting, macaroon-like consistancy.  I like 'em so much, I had two!
April: I felt like these were thick with cocoa... in a powdery pasty kind of way... Then I had another and changed my mind.
Crystal: Agree with Suzane.  Fudgy goodness!
Alden and Maggie: hmmmmmm!

Old Stand-bys

This week, we've taken a little hiaitus to deal with some family issues.  Suzanne brought over dinner to the Bryant family on Monday night and made one of her favorite go-to dishes, Not-sagna Pasta Toss.  It's an old Rachel Ray recipe that's been adapted a couple times to make it a little quicker and healthier.  Enjoy it with salad and crusty bread, or just in a bowl by itself.

Not-Sagna Pasta Toss
modified from Rachel Ray's 30 Minute Meals

1 pound uncooked ground turkey breast
1 1/2 cup spart-skim ricotta cheese
1 Jar Classico Roasted Garlic Pasta Sauce
1/2 cup grated Parmesan cheese
1 medium zucchini, diced
1 cup mushroom, thinly sliced
1 Box Ronzoni Smart Taste Rotini

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.

Heat a deep nonstick skillet over medium-high heat. Coat pan with Pam cooking spray. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add pasta sauce and cook at least 10 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

Makes 6 large servings, with a Points value of 9 each.


See you next Monday with some brand new recipes!