Run With The Fishes

1/8 tsp pepper
4 30z beef eye of round steaks, trimmed of separable fat
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 cloves garlic (minced)
2 tsp butter
2 tsp cornstarch
1/2 cup dry red wine*
1/3 cup water*
1/2 tsp beef bullion granules

Rub pepper over meat. Place on unheated rack of broiler pan. Broil 4 to 5 inches from heat to desired doneness, turning once.
In a saucepan cook mushrooms, green onions and garlic in hot butter until vetables are tender. Stir in cornstarch. Add wine, water and bullion cubes. Cook and stir until thickened. Keep heated while cooking meat. Serve sauce over meat.

* May substitute 2/3 cup no-salt-added vegetable juice for wine and water.

Nutrition facts per serving: 179 calories, 8g total fat (2g saturated), 58mg cholestrol, 175mg sodium, 3g carbohydrate, 0g fiber, 20g protein
Exchanges: 3 lean meat, 1 vegetable

Better Homes and Gardens, best ever low-cal recipes

2 large eggs
1 garlic clove (minced)
1/2 tsp minced fresh parsley
coarse salt and ground pepper

1 cup breadcrumbs
1/4 cup grated parmesan cheese
4 chicken cutlets, pounded to an even 1/4″ thickness
4 Tbls olive oil
1 Tbls butter
1/4 cup dry white wine
1/2 cup chicken broth
1 Tbls lemon juice

In wide shallow bowl, beat eggs with garlic, parsley and 1/2 tsp each salt and pepper. In separte bowl, combine breadcrubs and parmesan cheese. Dip each cutlet into egg mixture to coat completly, then dredge in breadcrumb mixture, patting on with fingers.
Heat 2 Tbls oil in large nonstick skillet over medium-high. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to platter. Add remaining 2 Tbls oil, reduce heat to medium and repeat with remaining 2 cutlets.
Wipe skillet with paper towel, then heat butter until mealted. Add wine, heat 30 seconds. Stir in broth and lemon juice; simmer 2 minutes. Season with salt and pepper. To serve, pour sauce over chicken.

Serve with lemon wedges and cooked egg noodles that have been tossed with butter.

Nutritional facts per serving: (there is nothing nutritious about this meal) 506 calories, 28.1g fat, 45.7g protien, 12.7 grams carbohydrates, .1g fiber

Everyday Food, Issue #15

1/2 lb cooked chicken turkey, pork, or beef
1 16oz can fat free refried beans
1 cup salsa
1 4.5oz can diced green chili peppers, drained
3 tablespoons green onion (thinly sliced)
1 cup shredded Monterey Jack or Cheddar cheese
8 8 or 9 inch flour tortillas

In a large skillet combine meat, beans, salsa, chili peppers and green onions. Cook and stir over medium heat until heated through. Stir in cheese.
Wrap tortillas in foil; warm in oven at 350 for 10 minutes. For each tortilla spoon about 1/2 cup of meat on one edge. Fold in sides, then roll up.
Place in a 13×9 baking dish. Bake uncovered at 350 for 15 to 20 minutes (until tortillas are crisp and brown).

Top with sour cream, salsa, and green onions.

Nutrition facts: 258 calories, 9g total fat (3g saturated), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g protein.
Exchanges: 1 1/2 starch, 2 lean meat, 1 vegetable.

Better Homes and Gardens, best ever low-cal recipes

2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 package vanilla pudding (optional)
1 cup butter (real butter makes better cookies)
1 cup brown sugar
1/2 cup white sugar
1 Tbls vanilla
2 eggs
2 cups chocolate chips
1 dollop sour cream

Optional stir-ins: Heath bar chips, vanilla chips, white chocolate chips, M&M’s, nuts. Pretty much whatever sounds good.

Preheat oven to 375.
In small bowl combine dry ingredients.
In a large bowl, melt butter and sugars together in microwave at 1/2 power.
Let cool, then mix vanilla, eggs, and sour cream into large bowl.
Stir in dry ingredients, then chocolate chips and optional stir-ins.

Drop by spoonful onto cookie sheet. Bake for 7-10 minutes. Let cookie sheet cool completely before next batches.

A different version of Chicken and Stuffing.

1 can 14.5 oz diced tomatoes, undrained
4 cloves of garlic…or more
1 pkg 6oz Stove Top Stuffing mix for chicken
1-2 pounds of boneless skinless chicken breasts
1 tsp dried basil
1 cup of shredded mozarella cheese

Cooking Instructions:

Place Chicken in 13×9 pan.
Preheat oven to 400.
Place tomatoes with liquid in bowl.
Add garlic and stuffing mix and 1/2 cup of water, stir until moist.
Sprinkle with cheese and basil.
Top with stuffing mixture.
Bake 30 min…serves six!

1 Tbls sugar
1/2 cup whole milk
1/4 tsp vanilla
6 Tbls salt
Ice
1 pint size baggie
1 gallon size baggie

Fill smaller baggie with milk, vanilla, and sugar.
Fill larger baggie with ice and salt.
Place smaller baggie into large baggie.
Shake for 5 minutes.

4 boneless, skinless chicken breasts (cubed)
1/3 cup cornstarch
2 eggs (beaten)
2 tsp salt

1 med. green bell pepper (chopped)
1 med onion (minced)
2 large carrots (sliced)
1 Tbls oil

2/3 cup packed brown sugar
1/3 cup white vinegar
1/4 cup catsup
2 Tbls cornstarch
2 Tbls soy sauce
20 oz canned pineapple chunks in juice – drained, reserve juice
10 oz jar maraschino cherries – drained, halved (optional)

Combine chicken cubes, cornstartch, eggs and salt in bowl. Refrigerate for 30 minutes.
Fry chicken in oil until brown. Drain on paper towels and set aside.

In large saucepan, saute green pepper, onion, and carrots in oil until onions are clear, pepper and carrots should be tender.
Add sugar, vinegar, catsup, cornstarch, soy sauce, pineapple juice, simmer over medium heat until thick.
Stir in pineapples.

Serve all over rice.

1-2 lbs chicken (cooked and shredded – pulled apart with 2 forks)
1 onion (thinly sliced)
1 bell pepper (thinly sliced)
1 8 oz package cream cheese (cut into cubes)
1 4.5 oz can chopped green chilies
3 10oz cans of green chile enchilada sauce
shredded cheddar cheese
tortillas

Preheat oven to 400.
Saute onion and bell pepper until tender. Add in green chilies, chicken, cream cheese, and 1 can of enchilada sauce. Cook on medium until cream cheese has melted.

Pour half can of sauce on bottom of 13×9 baking dish. Fill tortilla with spoonfull of chicken mixture, sprinkle with cheddar cheese, roll and place into dish. After dish is full, pour remaining 1 1/2 cans of enchilada sauce over top. Sprinkle with cheddar cheese.

Bake until cheese is melted, about 10 minutes.

Serve with sour cream, lettuce, tomatoes, and black olives.

I don’t think it’s going to happen.

A strange thing happened this year. Allison’s birthday was the day after mine! Ok, so it’s not that strange, and it’s going to happen every year, but still this year, they were both on the weekend.

On Saturday, after a boring/relaxing (depending on who you talk to) morning of reading, we drove to Shreveport. The loose plan was shopping, movie, dinner. We started at Toys R Us and let the kids sort of just wonder around the store. Allison picked out this momma – baby set of monkeys that hang around your neck. She wore them the rest of the day.

From there it was to the new Boardwalk for dinner and the movie. It seems like a really cool place to shop. It could be that it is still new, the weather was perfect, and it wasn’t too crowded. It doesn’t hurt that it had a Children’s Place outlet and an Adidas store. After dinner it was time (“Finally”, said the kids) to watch Chicken Little. A small miracle happend and Allison actually sat through the WHOLE movie. You say it was she had only a tiny nap and the movie was moving in on bedtime? Maybe, but we tried that trick before and it wasn’t successful.

Sunday was Allison’s birthday. The tricycle had been set up and when she walked into the living room one of the first things she said was, “My birthday bike!”

When it was time for presents she was ready. Each present she opened was a excited questioning, “My own book?!”. “My own horses!”. My own TRUCK!?”

Zoey was upset because she didn’t get to open any presents. Yes, she is just making a silly face.

After presents it was time for cake. I cheated and bought the “cupcakes frosted to look like a cake” version instead of making it. One of the many ways a 3rd child gets jipped. Every time she tried to blow out the candles she would blow her hair out of her eyes instead.

Greg thought it would be funny (and it was) to smear frosting on the kids’ faces. The girls didn’t like it so much.

The rest of the day was pretty lazy for everyone. Everyone that is, except for Allison. She didn’t feel like she had enough cupcake the first time so snuck back for more.