August 28, 2009

Waffles - My favorite recipe!


· 2 cups all-purpose flour
· 4 teaspoons baking powder
· ¼ teaspoon salt
· 1 ½ cups milk
· 6 tablespoons oil
· 2 eggs, separated

1. Preheat waffle iron. In large mixing bowl, sift together flour, baking powder and salt. Stir in milk, oil, and egg yolks until mixture is smooth. In a separate bowl, beat egg whites until soft peaks form. Gently fold egg whites into batter.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden; serve hot.
Spice up this recipe by adding a little vanilla and/or cinnamon!

Lemonade Ice Tea

Another recipe courtesy of Southern Living, July 2009 meeting. I'm copying the whole recipe here, but I'm not going to follow it exactly. Mainly, no mint because we're not into minty stuff outside of toothpaste. :)

3 cups water
2 family-sized tea bags
1 (1 oz) package fresh mint leaves (about 1 cup loosely packed)
1/2 cup sugar
4 cups cold water
1 (6 oz) can frozen lemonade concentrate, thawed
Garnish: fresh citrus slices

Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
Remove and discard tea bags and mint. Stir in sugar until dissolved.
Pour tea into a 3 qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired.

Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon.

Spiced Dark Rum-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup spiced dark rum. Makes 9 cups.

***Update (9/7): Made it this past weekend using rum. I left out the mint. I also used 3 tea bags instead of two. I also used a little less sugar than called for. Still very sweet (and I *love* southern sweet tea since it's what I grew up on), so if you're not into sweet teas feel free the cut that sugar down. Great tasting and didn't have that alcohol taste (at least not to us).

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Barbecue Shrimp and Grits

Recipe taken from Southern Living magazine, July 2009 issue. I'm probably going to make a version of this (and obviously not as much!).

Makes 6 to 8 servings.

Barbecue Shrimp:

2 lemons, cut into wedges
1 cup butter, melted
1 cup ketchup
1/2 cup Worcestershire sauce
4 garlic cloves, chopped
2 bay leaves
1 tsp. dried rosemary
1 tsp. dried thyme
4 lb unpeeled, large raw shrimp (21/25 count)
French Bread
Smoked Gouda Grits

Preheat oven to 400*. Stir together first 9 ingredients. Place shrimp in a broiler pan; pour lemon mixture over shrimp. Bake at 400* for 35 minutes or just until shrimp turn pink, stirring every 10 minutes. Discard bay leaves. Serve with lemon wedges, French brea, and, if desired, Smoked Gouda Grits.

Smoked Gouda Grits:

6 cups low-sodium chicken broth (or can use water)
2 cups milk
2 tsp. salt
1/2 tsp. pepper
2 cups uncooked quick-cooking grits
8 oz smoked Gouda cheese, shredded
3 Tbsp. butter

Bring chicken broth, milk, salt, and pepper to a boil in a medium saucepan over medium-high meat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 5 minutes or until thickened. Stir in cheese and butter until melted.

Update (9/6): Had this tonight for dinner! Boy was it WONDERFUL! DH loved it too, which really surprised me. I fixed 20 oz shrimp and cut the ingredients for the sauce by 1/4. I oddly enough don't have a broiler pan, but it worked out great in my glass pie pan. Only took 20 minutes to cook the shrimp. For the grits, I only used 1/2 cup of uncooked instant grits and cut the other ingredients accordingly. I don't keep gouda around the house, so I used just a small handful of cheddar cheese in the final grits. Yum! The meal was very filling for DH and I so we have almost half the shrimp left. We'll make more grits trying a different cheese tomorrow so we can finish off the shrimp. :) What a winning recipe!

Whole Wheat Pasta with Pesto and Artichokes

Whole Wheat Pasta with Pesto and Artichokes

Got this from the Whole Foods app for the iPhone.
Serves 4
Per serving (About 9.5oz/275g-wt.): 280 calories (45 from fat), 4.5g total fat, 2g saturated fat, 16g protein, 46g total carbohydrate (9gdietary fiber, 2g sugar), 10mg cholesterol, 920mg sodium

12 ounces dried whole wheat fusilli*
1 cup cooked gigante, garbanzo or cannellini beans, drained and rinsed*
1 cup steamed broccoli florets
1 (14-ounce) can artichoke hearts, drained and chopped*
3/4 cup (about 6 ounces) roasted red peppers, drained, rinsed and diced
2 oil-packed sun dried tomatoes, drained and diced
1 tablespoon prepared basil pesto*
1/2 cup feta cheese crumbles (optional)

Cook pasta according to package directions in boiling salted water. Meanwhile, in a large serving bowl, combine beans, broccoli, artichoke hearts and red peppers. In a separate small bowl, stir together tomatoes and pesto, then toss gently into the veggies. Season to taste with salt and pepper. Drain pasta and add to vegetables. Top with feta cheese.

Menu: Aug 28 - Sept 17

28th Friday Dinner: salmon burgers (bought from Fresh and Easy) and sauteed zucchini

29th Saturday: squadron functions (blah)

30th Sunday Breakfast/Lunch: Apple Cinnamon Oatmeal

30th Sunday Dinner: homemade pizzas (pepperoni for DH; spinach and tomatoes for me)

31st – 3rd Monday – Thursday Meals:

1. BLTs

2. Whole wheat pasta with pesto and artichokes

3. Baked chicken nuggets and steamed broccoli (didn't make from last menu)

4. out to eat!

4th Friday Dinner: shrimp and grits

5th Saturday Breakfast/Lunch: egg in a hole and fruit - Make Lemonade Iced Tea and apple pie

5th Saturday Dinner: BBQ Pork Shoulder sandwiches (I throw a pork shoulder in the crock pot and cook on low all day) with fried squash

6th Sunday Breakfast/Lunch: waffles

6th Sunday Dinner: leftover BBQ

7th Monday Breakfast/Lunch: leftover waffles

7th Monday Dinner: quiche

8th Tuesday Dinner (DH cooks): taco bake

9th – 10th Wednesday – Thursday Meals:

1. Grilled chicken sandwiches and mixed veggie steamer

2. Leftovers or grab food someplace

14th – 17th Monday – Thursday Meals: (pick up fruit, milk, etc Monday!!)

1. frozen pizzas

2. Spicy Chicken Stir-Fry

3. hamburger helper

4. frozen ravioli

August 15, 2009

Cheesy Lasagna Rolls with Spinach and Ricotta

Cheesy Lasagna Rolls with Spinach and Ricotta

recipe from the Whole Foods Market iPhone app

Serves 4 to 6

Per serving (about 7oz/189g-wt.): 350 calories (100 from fat), 11g total fat, 6g saturated fat, 35mg cholesterol, 670mg sodium, 47g total carbohydrate (4g dietary fiber, 9g sugar), 16g protein

1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
cup ricotta cheese
1 1/2 cups prepared
marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small
roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

I made this last night. I LOVED it. It was very easy and quick to make. DH wondered where the meat was, so next time I'll grill a chicken breast and serve it to him with it. lol.

Menu: August 14-27

Two week menu because we have company in town next week! Can't wait! I went grocery shopping Friday and only spent $100 between the commissary, Smith's, and Fresh & Easy! Exciting! :) There are some out to eats on here too, but I do have food to fill in if something changes. And this menu isn't the most exact either. lol.

14th Friday Dinner: cheesy lasagna rolls with spinach and ricotta

15th Saturday Breakfast/Lunch: Apple Cinnamon Oatmeal

15th Saturday Dinner: out to eat

16th Sunday Breakfast/Lunch: meeting friend for lunch

16th Sunday Dinner: steak bites, smashed potatoes, and zucchini

17th Monday Dinner: Tomato and spinach pasta toss

18th Tuesday Dinner: Salads with grilled chicken

19th – 22nd company:

1. order in pizza (or such)

2. eat out

3. lettuce wraps with beef, cheese, and rice with Asian pasta side (extra veggies added to pasta)

4. hamburgers, tater tots, and grilled corn on the cob

Lunch/Breakfast: homemade biscuits and eggs, sandwiches, waffles, cereal, fruit, etc.

23rd Sunday Breakfast/Lunch: whatever

23rd Sunday Dinner: Baked chicken nuggets and veggies

24th-27th Monday – Thursday Meals:

1. Ravioli and squash

2. Saucy chicken Italiano

3. Baked fish with rice and veggies

4. frozen meal thingy

August 11, 2009

Menu: August 7 - 13

Friday Dinner: First Friday Event

Saturday Breakfast/Lunch: macaroni and cheese

Saturday Dinner: Spicy Roasted Chicken Legs and oven baked corn on the cob

Sunday Breakfast/Lunch: leftovers

Sunday Dinner: pancakes

Monday – Thursday Meals:

1. tuna sandwich for me, frozen pizza for DH

2. Velveeta spinach and pasta dinner, with me adding spices and a squash (and using only 6oz of cheese) - was much better than last time!

3. Red beans and rice with smoked sausage

4. Baked fish, steamed broccoli, and smashed potatoes