Flying Solo

I typically cook on Sunday nights - usually some sort of dish that takes a little bit more effort - since it's not a crazy weeknight. However, tonight the hubs high-tailed it to C-bus for his fantasy football draft, so the kid and I were on our own (the baby is now eating some sort of puff food, btw).

When we're flying solo, I generally go for something easy, like PB&J for the kid, and a veggie burger or something like that for me. Tonight, with the help/motivation of new recipes from Cooking Light and Clean Eating, I took it up a notch.

Side note: Quick blog tonight - watching the VMAs. LOVE the VMAs. Britney is looking fabu.
Side note 2: Working on the look of the blog - thanks to my peep "K-Skull" - more to come over the next few days, but let me know what you think as it unfolds.

For the kid:
French Toast Peanut Butter and Jelly
Source: Cooking Light, September 2011

Ingredients:

• 2/3 c. 2 percent reduced-fat milk (used 1 percent)
  1 large egg, lightly beaten
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/8 tsp salt (skip)
• 8 slices white whole-wheat sandwich bread (used whole grain)
• 1/2 c. strawberry preserves
• 6 tbsp creamy peanut butter
• 1 tbsp canola oil, divided
• 1 tbsp powdered sugar

Directions:

• Combine first 5 ingredients in a medium shallow dish, stirring well with a whisk. Place bread slices on a flat surface. Spread with 2 tbsp preserves over each of 4 slices and spread 1.5 tbsp peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Dip 2 sandwiches in milk mixture, turning to coat.
• Heat a large skillet over medium-high heat. Add 1.5 tsp canola oil to pan; swirl to coat. Place coated sandwiches in a pan; cook 2 minutes on each side or until toasted. Remove from pan, repeat procedure with remaining ingredients. Sprinkle powdered sugar evenly over sandwiches, cut each in half diagonally.

Yield: 4 servings
Per serving: Calories: 394; Fat 19.4g (4.6 sat; 8.7g mono; 5.1g poly); Protein: 14.9g; Carb: 43.2g; Fiber: 5.4g; Chol: 46mg; Sodium: 519mg; Calc: 124mg

Review:
The kid and I were so excited to try the ooey-gooey sandwich. Honestly, after making the milk mix, I didn't measure out the ingredients because he wanted just peanut butter. Sadly, the kid did not enjoy - he thought it was too messy. WTF?! I obvs had to try a tiny bite and thought it was delish - very rich, but very tasty. I bet adding bananas to the peanut butter sandwich (and using almond butter) would make it even better.



What kid doesn't enjoy ooey-gooey? Mine!

For my dinner, I decided to have fish (of the frozen variety), and wanted a more interesting side than steamed broccoli. So, I pulled out my old friend zucchini - just for me, peeps - the boys did not have to suffer through more zucchini.

Stuffed Zucchini
Source: Clean Eating, Aug/Sept. 2011 (WHATEVS, btw)

Ingredients:

• 3 tsp olive oil, divided
• 1 clove garlic, diced (used minced)
• 1 small yellow onion, diced
• 8oz mushrooms, diced
• 1 tbsp balsamic vinegar
• 3 tbsp whole-wheat bread crumbs (used matzo meal)
• 2 tbsp parm cheese
• 2 zucchini, halved, seeds and pulp removed

Directions:

• Preheat oven to 350 degrees. Prepare stuffing: In a large saute pan on med-high heat, heat 1 tsp oil. Add garlic, onion and mushrooms. Saute until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and parm. Mix thoroughly.
• Spoon an equal amount of stuffing into each zucchini half. Bake on foil-lined cookie sheet for 10 minutes.

Yield: 4 servings (1/2 stuffed zucchini)
Per serving: Calories: 110; total fat: 5g (sat: 1g; mono 1g; poly 1g); carbs: 12g; fiber: 2g; protein: 5g; sodium: 135mg choles: 2mg

Review:
OMG so good. Really fast to prep, and the result was great. The stuffing's flavor was just delish. Try it.

Yum!