More Meatless (Operation Waste Not, #2)

Because I have high hopes of cooking more this week, I decided to torture the boys with tofu tonight. In addition to the meatless, this recipe met several of my criteria for the week:

• Salad (Summer salad!)
• Bunch of ingredients I had on hand
• Lettuce Wraps

I have a bunch of lettuce wrap recipes floating around, but have never gotten around to making one. In fact, I have never, ever eaten lettuce wraps.

Huh?

They always look really good on menus, but so does about a million other things, so I have never ordered them. Obviously I get the concept of lettuce wraps, but nary a wrap has passed these lips.

Lettuce Wraps with Hoisin-Peanut Sauce
Source: Cooking Light, June 2012

(For your reading pleasure, I am going to star all of the fun ingredients I have in my cupboard.)

Ingredients:
Sauce:

• 1 tsp canola*
• 1 tbsp minced shallot*
• 1/3 c. water
• 2 tbsp creamy peanut butter*
• 4 tsp hoisin sauce*
• 1/8 tsp crushed red pepper*
• 1 tbsp fresh lime juice* (used bottled)

Filling:

• 1 (14oz) package extra-firm tofu, drained and crumbled
• 1 tbsp dark sesame oil*
• 6 thinly sliced green onions
• 1/2 c. plus 2 tbsp cilantro (skip)
• 3 tbsp low sodium soy sauce*
• 1 tsp grated fresh ginger* (used refrigerated)
• 2 tsp sugar*
• 1/2 tsp Sriracha*
• 1 c. matchstick-cut carrots
• 1 c. matchstick-cut cucumbers
• 2 c. hot sticky rice
• Bibb lettuce

Directions:

• To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot and saute for 2 mins. Add 1/3 c. water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil, cook 1 minute. Remove from heat; stir in lime juice.
• To prepare filling, spread crumbled tofu in a single layer on several layers of paper towels; cover with additional paper towels. Let stand 20 mins, pressing down occasionally.
• Heat a large nonstick skillet over med-high heat. Add sesame oil and swirl to coat pan. Add 1/3 c. green onions, saute 1 min. Add tofu, saute for 4 mins. Add 2 tbsp cilantro, soy sauce, ginger, sugar and Sriracha; saute 1 min. Remove from heat, stir in cucumbers, carrots and remaining green onions.
• Spoon 1/4 c. rice into each lettuce leaf. Top with 1/2 c. tofu mixture; sprinkle with 1 tbsp cilantro. Serve with sauce.

Yield: 4 servings (2 lettuce wraps and 2 tbsp sauce)
Per serving: 355 cals; 15g fat (2.1g sat, 8.5g mono, 3.7g poly); 16.2g protein; 42.6g carb; 3.9 fiber; 0mg chol; 568mg sodium

Reviews:
Despite the hubs asking :"Where do I need to put this crap?" in reference to the tofu when he was putting away groceries, he did a pretty good job of eating most of the crap on his plate. The kid really enjoyed the peanut sauce, asked for seconds, and ate almost his entire portion. I thought it was very flavorful. Unfortunately, I don't know if I can truly call these "wraps" as the lettuce leaves I bought were kind of tiny, so it turned out more like a salad.

Ranking:
Three Forks

Ha ha ha - get it? At least I amuse myself 

Shhhhh

Don't tell the boys, but I decided to try and pull a secret Meatless Monday on them.

I hatched the plan when I bought the soy crumbles. Despite the fairly obvious packaging, the hubs - who puts away the groceries - didn't pay too much attention and threw it in the pantry along with the cereal and other random items. Luckily I discovered this snafu almost immediately and put the soy stuff in its rightful shelf in the fridge.

The recipe for tonight also made it easy to try and hide the soy stuff in casserole form. I don't know that this is even close to the healthiest, cleanest or leanest of recipes out there, but I couldn't pass up the opportunity to attempt another meatless recipe.

Sloppy Joe Casserole
Source: Family Circle, May 2012

Ingredients:

• 1 tbsp olive oil
• 2 large onions, chopped (used 1)
• 2 green peppers, chopped (used 1/2 red)
• 2 cloves garlic, chopped (used minced)
• 1 (12oz) package soy crumbles
• 1 (8oz) can no-salt added tomato sauce
• 3 tbsp red wine vinegar
• 1 tbsp reduced sodium soy sauce
• 2 tsp sugar
• 1 package Arnold pocket thins, Italian Herb, split open
• 1 c. shredded cheddar

Directions:

• Heat oven to 350 degrees. Coat 13x9 dish with cooking spray.
• Heat oil in large nonstick skillet over med-high heat. Add onions, peppers and garlic. Cook 7 mins, stirring so garlic doesn't burn. Stir in soy, tomato sauce, vinegar, soy sauce and sugar, cover and simmer on med-low heat for 10 mins.
• Line bottom of dish with half the flatbreads, tear to fit if needed. Spread half the skillet mix over breads, sprinkle with 1/2 c. cheese. Layer with remaining breads and skillet mix. Cover with foil.
• Bake for 25 mins. Top with remaining 1/2 c. cheese and bake uncovered 5 more mins to melt cheese.

Yield: 6 servings
Per serving: 355 cals; 11g fat (4g sat); 24g protein; 47g carbs; 12g fiber; 805mg sodium (ACK!)

Reviews:
The only one who really liked this meal was... the hubs! In fact, I haven't yet revealed the "secret" ingredient, so I'll be curious to hear his reaction when he reads this blog. My hunch is he will claim he was on to the soy the entire time. Regardless, he dug right in and noted more than once how much he liked the meal. The kid didn't like it at all ("too close to hamburger pie") and while I liked the soy stuff, there was too much bread. I even removed the top half of the bread and just baked it as a single layer, because it was too much. I also didn't love the taste of the Italian Herb pocket thin.

Ranking:
Two Forks

Meatless Sunday?

What a glorious weekend! Chock full of fun and an unexpected dose of sunshine! I hope yours was equally as lovely.

In my scurrying around, I failed to realize that the dish I had planned for tonight required an overnight soak in buttermilk until approx 10 minutes before I needed to start meal prep. No problemo! Because of my uber-organization and meal pre-planning, I simply flipped my Meatless Monday dish to tonight. And tomorrow, my buttermilk mystery will be revealed for all to enjoy.

Mushroom and Black Bean Tortilla Casserole
Source: No clue. I think I ripped it out of either Reader's Digest or Prevention

Ingredients:

• 2 tsp EVOO
• slice mushrooms
• 1 clove minced garlic
• 1/4 tsp cayenne pepper
• 1 can black beans (used no-salt added)
• 8 corn tortillas, halved
• 2 c. salsa (used Newman's Own)
• 4 oz. shredded Mexican or Monterrey Jack cheese

Directions:

• Preheat the oven to 400 degrees. In a large skillet, heat oil over med-high. Add mushrooms and cook until browned, 7 mins. Add garlic and cayenne, season with salt and pepper (did not do that). Add black beans and stir to combine. Cook until warmed through, approx 2 mins. Remove from heat.
• Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mix and 1/2 c. salsa, then sprinkle 1/3 cheese. Repeat with another layer of tortilla halves, bean mixture, salsa and cheese. Tip with remaining tortilla halves, salsa and cheese.
• Cover with foil and bake 10 mins. Uncover and bake another 5 mins or until cheese is bubbling.

Yield: 4 servings
Per serving: 384 cals; 13g fat (6g sat); 20g protein; 51g carbs; 12g fiber

Reviews:
Considering the kid shoveled in a huge ice cream cone about 90 minutes before dinner, I'm a little impressed that he even tried a few bites. He didn't hate it - he simply said it wasn't one of his favorites. The hubs thought it was good, but, because it was meatless it would go against his nature to give it a rave review. Not that this dish deserves a rave review. Although I liked it because it was fast to throw together and very filling, it wasn't one of my favorite meatless endeavors.

Ranking:
Two Forks

Not So Tempting Tempeh

Another week, another Meatless Monday upon us. As I was grabbing random recipes to prepare, this one caught my eye because it involves tempeh, which is something that I've never heard of or cooked with before.

For those in the dark like me, tempeh is a firm soy product that packs in a major protein punch. It has a slightly nutty texture and flavor, which was kind of fun to try and pass off as chicken to the kid. I would have tried the same bit with the hubs, but he unpacked the groceries and knew what was headed his way.

Tempeh and Broccolini Stir-Fry
Source: Cooking Light, March 2012

Ingredients:

• 1/2 lbs broccolini
• 6 tbsp chopped green onions
• 4.5 tbsp rice vinegar
• 3 tbsp low sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tsp honey
• 1/4 tsp crushed red pepper
• 5 tsp canola oil
• 1 (8-oz) package organic tempeh, cut into 1/2-inch cubes
• 1 c. diagonally cut snow peas
• 2-2/3 c. hot white rice (used brown)
• 3 tsp chopped peanuts

Directions:

• Cook broccolini in boiling water for 2 mins or until crisp tender. Drain and plunge into ice water, drain. Squeeze dry. Cut into 1-inch pieces. 
• Combine 3 tbsp green onions and the next 5 ingredients (through red pepper) in a bowl. 
• Heat a large, heavy skillet or wok over med-high heat. Add 1 tbsp oil to pan, swirl to coat. Add tempeh; stir-fry for 5 mins or until golden brown on all sides. Remove tempeh from pan, keep warm. 
• Add remaining 2 tsp oil to pan, swirl to coat. Add broccolini and snow peas; stir-fry 2 mins, stirring occasionally. Add tempeh and vinegar mixture to pan; bring to a boil. 
• Divide rice evenly among 4 bowls, top with tempeh mixture. Sprinkle with remaining green onions and peanuts. 

Yield: 4 servings (2/3 c. rice, 1-1/4 c. tempeh mix; 2 tsp peanuts)

Per serving: 410 cals; 16g fat (2.3 sat, 7.3g mono, 5.1g poly); 18.6g protein; 50.6g carb; 0mg chol; 558mg sodium

Reviews:

The kid thought the chicken had a "funny" texture because it squished apart in his mouth. The hubs declared that the combo of tofu and broccolini would never be a win-win situation for him. Neither finished their portion. I, on the other hand, liked the tempeh. While it does have an interesting flavor and texture, I thought it was overall a good meal. Will I cook this again anytime soon? Probably not. But don't count out the temptation of tempeh (ha ha). 

Ranking:

One Fork (only because the boys didn't like it  - I thought it was good)

Fancy pants pic taken with my new iPhone!

I'm Not Martha Stewart

Reasons why I will never come close to Martha Stewart's fabulosity:

• I don't garden
• I don't craft
• I don't sew (not even a button, peeps)
• I don't create works of art out of nothing
• I can't decorate baked goods to save my life

However, while I don't have much use for most of her tips, tricks and recipes, every once in a while I come across something that my simple self can at least attempt.

Today, that something was chocolate cake. I turned the "cake" into cupcakes to help with portion control. I'm warning you - it's not pretty.

Little lumps of... cupcakes?

The above is One-Bowl Chocolate Cake with homemade chocolate frosting (oh yes - I went there). Source: Martha Stewart Living, date unknown - I think late 2011. The frosting is extraordinarily sweet, so I used it very, very sparingly. The cake turned out moist and delish. Obvs. Because it's from Martha.

Don't come after me!

For dinner, I made:

Meatless Moussaka

Source: The New American Heart Association Cookbook, 7th Edition

Ingredients:

• 2lbs eggplant, peeled and thickly sliced
• 1 tsp olive oil
• 1 large onion, chopped
• 3 med garlic cloves, minced
• 14.5oz can diced no-salt added tomatoes (used puree - thought I had diced on hand. Oops)
• 6oz can no-salt added tomato paste
• 1 c. water
• 2 tsp dried rosemary, crushed
• 2 tbsp fresh parsley
• 2 tbsp fresh mint (skip)

Filling:

• 1lbs fat-free or low-fat cottage cheese
• 2 large eggs (or egg substitute equivalent -used real eggs)
• 2 tbsp shredded or grated parm
• 1 tsp dried rosemary
• 1/2 tsp dried oregano
• pepper to taste

1/4 c. shredded parm

Heart healthy ingredients: Tomatoes, rosemary, oregano, EVOO

Directions:

• Preheat broiler. Spray 13x9 dish with vegetable spray.
• Put the eggplant slices on baking sheets. Lightly spray both sides of slices with veggie spray. Brown about 6 inches from the heat for about 5 mins on each side or until eggplant is tender.
• Preheat oven to 375 degrees.
• In a large skillet, heat oil over med-high heat. Cook onion and garlic for 3 mins or until soft.
• Stir in undrained tomatoes, water, tomato paste and rosemary. Simmer for 10 mins. Add parsley and mint, remove from heat.
• In a medium bowl, stir together the filling ingredients.
• Spread half the sauce in the baking dish. Add half the eggplant. Spread the filing on top. Add the remaining eggplant, sauce and parm.
• Bake, covered for 45 mins. Uncover and bake for 10 mins or until heated through.

Yield: 8 servings
Per serving: 137 calories; 12g protein; 19g carbs; 5g fiber; 5mg chol; 2g fat (1g sat, 1g mono); 317mg sodium

Reviews:

This reminds me more of eggplant parm than moussaka. If you remember, I made moussaka (not meatless) a while back, and there doesn't seem to be tons of similarities between the two recipes. Oh well. Ultimately, this was easy to put together and since I pretty much am obsessed with eggplant these days, it was OK by me. A little saucy. The hubs liked it, and the kid forced in a few bites with no complaints.

Ranking:

Two forks - only because I thought it was going to be less parm-y, more moussaka-y.

Parm - right?

Homer Simpson Moment

Yesterday I waxed poetic about my love for casseroles, and how I don't typically make them during the week. So enter today: A typical busy Monday (plus an atypical sick baby) and I wisely planned a casserole for dinner.

Pros: I have enough left over for lunch tomorrow; and this was a smaller casserole so it was easy to determine/control portions. Oh - and it was delish.

Cons: It took waaaay too long to prepare for a weeknight.

I still managed to get dinner on the table at a decent hour, because for once I actually read the recipe in advance of starting preparation, so I knew this was going to require some time.

Eggplant Parmesan
Source: Prevention Magazine, September 2010

Ingredients:

• 2-3 eggplants, cut into 1/4-inch slices
• 1/4 c. + 1.5 tsp EVOO
• 1 tsp salt (skip)
• 1 clove garlic, thinly sliced (used pre-minced)
• 2 lb plum tomatoes or 1 can (28 oz) tomatoes, chopped (used no-salt added diced)
• 20 fresh basil leaves
• 1/2 tsp pepper (skip)
• 3/4 c. freshly grated parm

Directions:

• Preheat oven to 400 degrees. Generously oil 2 nonstick baking sheets.
• Put eggplant slices on pans and brush tops with 1/4 c of oil. Sprinkle with 1/4 tsp salt. Bake 30 mins or until softened.
• Heat remaining 1.5 tsp oil in medium saucepan over med-high heat. Add garlic and cook, stirring frequently, 1 min.
• Add tomatoes, basil, pepper and remaining salt and cook until sauce is thickened and reduced to about 2 cups, approx. 15 mins.
• Transfer tomato mixture to food processor and puree until smooth.
• Coat bottom of 8x8 baking dish and 1/2 c. of sauce. Add 1/3 of the baked eggplant and top with another 1/2 c. sauce and 3 tbsp parm cheese. Repeat twice (eggplant, sauce, cheese), ending with remaining 6 tbsp cheese.
• Bake for 30 mins. Let rest 10 mins before serving. (BTW - who does that? I never do. Usually because we're all too hungry to wait and let food "rest".)

Yield: 4 servings
Per serving: 300 cals; 10g protein; 24g carb; 11g fiber; 20.5g fat (5g sat); 827mg sodium (!)

Heart healthy foods: Tomatoes; fresh basil; EVOO; plus we had broccoli as a side

Reviews:
We had varying opinions of this. The kid wasn't the biggest fan and mustered enough bites to score an after-dinner treat. The hubs thought it was OK for a Meatless Monday dish. Me? I heart this dish. Despite my casserole-weeknight issues, it was pretty simple to prepare. I like that it required very few ingredients and almost no chopping/prep work. Plus, it was delish. To be honest, I didn't have high expectations because I was worried that with so few ingredients it was going to lack flavor. I know I don't have the world's most refined palate, but my unsophisticated taste buds thought it had plenty going on.

Ranking:
Three Forks - family average

New Foods Week Day 1: Trying Tofu

Even though I am not repeating recipes for a year, I do feel like we tend to eat a lot of the same kinds of meals. Therefore, I thought it would make for a fun little experiment to plan a a week's worth of meals that incorporate foods we've either never had or I have never cooked with.

Fun! Of course, the hubs is not necessarily too thrilled with this plan, but oh well. He also doesn't appreciate things like regular salon visits or trips to the mall, so I tend not to pay him much attention.

Tonight, I dove right in with a tofu-based dish, since we often follow Meatless Monday.

Are you surprised I've never cooked with tofu? Remember - the hubs isn't a fan of most veggies or healthy of any kind, so it shouldn't be too shocking. And, while I've had it once or twice in random settings, I have never been particularly motivated to prepare it on my own.

And in case you're wondering, there are loads of health benefits to this soy-based protein. Check out what our friends at World's Healthiest Foods have to say about tofu, because its pluses are way too many to list.

Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms
Source: Cooking Light 10, Winter 2009

Ingredients:

• 1 14-oz package extra-firm tofu, drained and cut into 1-inch cubes
• 2 tsp canola oil
• 1/4 pound snow peas, trimmed (used frozen peas - sorry peeps)
• 1 c. red bell pepper strips
• 3/4 c. water
• 1/2 c. sliced green onions
• 2 tsp minced ginger
• 2 garlic cloves, minced
• 3 c. sliced shitake mushrooms
• 2 tbsp reduced-sodium tamari
• 2 tbsp creamy peanut butter
• 1 tsp cornstarch
• 2 tsp Sriracha
• 1/4 tsp salt (skip)

Directions:

• Place tofu cubes on several layers of paper towels. Cover with additional layers of paper towels; let stand 5 mins.
• Heat canola oil in a large nonstick skillet over med-high heat. Add tofu to pan; cook 7 mins or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 c. water, onions, ginger, and garlic to pan; stir-fry 3 mins. Add mushrooms, and stir-fry 2 minutes.
• Combine remaining 1/2 c. water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook for 1 min or until thickened, stirring constantly.

Yield: 4 servings (1.5 c/serving)
Per serving: 212 cals; 8.7g fat (1.4g sat, 3.7g mono, 3g poly); 13.7g protein; 21.5g carb; omg chol; 639mg sodium

Reviews:
Well, two out of three ain't bad. I kind of told the kid it was chicken (despite his pointing out it was Meatless Monday) and he ate every bite, and asked for more red bell peppers - even after I 'fessed up and told him it was tofu. I liked it - spicy but not overwhelmingly so. I did find the tofu a little mushier than I would have liked for a dish like this, but overall it was pretty good.

Then there was the hubs. I knew we were in trouble when he was unpacking the groceries yesterday, saw the box o' tofu goodness and groaned, "Oh. No." Between that and the extreme veggie explosion on his plate, he pushed it all to the side and ate the accompanying brown rice.

Ranking:
Two Forks - but I will try a tofu-based dish again.

Can you spot the tofu?

My Weakness

Sooo you know how much I love cookbooks. And how I have way too many. Yet I can't stop buying them. It's an addiction. If TLC or Bravo were ever to cast for "Confessions of a Cookbook Addict" I'd probs be in the running. And that would be fab b/c it would up my chances of meeting one Andy Cohen. LOVE HIM.

Anyway. With the turn of the year there are always so many exciting new cookbook options for me to select from. They all promise to help us lose weight in six minutes while eating every single thing ever. Who can resist?

Tonight's selection is from one of those new purchases. I almost skipped making dinner tonight because I don't feel awesome (the babe has passed on her germ-fest to both me and the hubs) and we have leftovers, but that would leave you without this super fun post, so I sacrificed my health and well-being on your behalf, dear readers.

Chilaquile Casserole
Source: Eat Well, Lose Weight (from Better Homes & Gardens), 2012

Ingredients:

• 1 tbsp veg oil (reduced to 1 tsp EVOO)
• 1 c. chopped onion
• 2 cloves minced garlic
• 12 6-inch tortillas, cut into 1-inch pieces
• 2 c. shredded, reduced fat Mexican cheese
• 2 4-oz cans diced green chile peppers, undrained (used 1 can)
• 4 eggs, lightly beaten
• 2 c. low-fat buttermilk
• 1/2 tsp salt (skip)
• 1/4 tsp pepper (skip)
• 1/8 tsp cumin (used 1/4)
• 1/8 tsp oregano (used 1/4)

Directions:

• Preheat oven to 375 degrees. In a large skillet, heat oil over med heat. Add onion and garlic, cook until onion is tender.
• Grease a 2-quart baking dish. Spread half of tortillas pieces in the bottom of the prepared dish. Top with half of the cheese and one can of peppers. Sprinkle with onion/garlic mix. Top with remaining tortillas, cheese and peppers.
• In a large bowl combine eggs, buttermilk, salt, pepper, cumin and oregano. Pour evenly over ingredients in baking dish.
• Bake for 35-40 mins or until center is set and edges are lightly browned. Let stand for 15 mins before serving. Top with tomatoes if you want. (We used Newman's mild salsa)

Yield: 8 servings
Per serving: 255 calories; 12g total fat (5g sat); 126mg chol; 583mg sodium; 25g carb; 3g fiber; 15g protein

Reviews:
Upon first glance at dinner, the kid decided he had horrible stomach pains and went to bed. This came after he went to basketball practice, scrimmaged and was the team's leading scorer, then played on the playground. Then came home and watched SpongeBob studied. Great. The hubs and I plowed on. We both liked it - didn't love it - and it kind of is a bit of a waste considering there are a lot of leftovers and we're tossing them b/c I don't think it would keep that well. It would make a good brunch dish.

Ranking:
Two Forks

Does this give you insta-stomach pains?

Eggplant, Take 2

Because we were somewhat successful with our last (and only) adventure in eggplant-land, I decided to go a bit bold for tonight's Meatless Monday dish.

I think I might have mentioned this, but I love eggplant. I wish everyone in my family shared this love. Much like I wish everyone in my family shared my love for extra sharp cheddar cheese, mushrooms, broccoli, and dark chocolate. And The Beatles. And Buffy. It would make life, meal planning and channel selection so much easier. Howevs, I guess our differences is what keeps it interesting, right? How very kumbaya of me.

Seriously peeps, I don't have much to say tonight. Let's just get on with it.

Eggplant Lasagna
Source: American Heart Association Low-Salt Cookbook

Ingredients:

• 6 dried lasagna noodles (used whole-wheat)
• 3 c. chopped, peeled eggplant
• 1 medium green bell pepper, sliced (skip - don't like)
• 1 large onion, chopped
• 1/4 c. chopped fresh basil or 1 tbsp plus 1 tsp dried (used dried)
• 3 medium garlic cloves, minced
• 2 8-oz cans no-salt added tomato sauce
• 2 tsp low-sodium Worcestershire sauce
• 1/8 tsp salt (skip)
• 1/4 tsp fennel seeds (optional - skipped)
• 1 c. low-fat cottage cheese
• 1 c. shredded mozzarella cheese
• 2 tbsp parm cheese

Directions:

• Preheat the oven to 350 degrees and spray a 12x8x2 glass baking dish with cooking spray.
• Prepare noodles per the package directions. Drain well.
• Lightly spray a large nonstick skillet. Heat over med-high heat. Cook eggplant, bell pepper, onion, basil (if using fresh, add with the tomato sauce), and garlic for 10 mins or until eggplant is soft, stirring occasionally. Reduce heat to medium if it starts sticking to the skillet.
• Add tomato sauce, fresh basil if using, Worcestershire sauce, salt and fennel. Bring to a boil. Reduce heat and simmer for 15 mins., or until the sauce has slightly thickened and the pepper is soft. Remove from heat.
• Assemble: Lay 2 noodles lengthwise in pan. Spread 1 c. eggplant mixture over noodles. Spread 1/3 c. cottage cheese over eggplant. Sprinkle with 1/4 c. mozz cheese. Repeat layers twice, ending with remaining 1/4 c. mozzarella.
• Cover with foil and bake 30 mins.
• Sprinkle with parm cheese. Let stand 5-10 mins before serving.

Yield: 6 servings (4x4 piece)
Per serving: 230 calories; 4.5g fat (2.5g sat, 0.5g poly, 1g mono); 15mg chol; 335mg sodium; 33g carb; 3g fiber; 15g protein; 231mg calcium

Reviews:
I am proud to announce that I have kind of converted the boys into eggplant eaters. Once again, the hubs cleared his plate - even though he tried to give it a so-so rating - and the kid declared it a "three fork" meal. I liked the lasagna - meaty without the meat, and filling without feeling overly stuffed. And lots of leftovers for this brown-bagging, basketball widow blogger.

Ranking:
Three Forks - I always listen to the kid!

Eggplant-tastic

Stepping It Up

Today is the big birthday! Happy 1st, my beautiful girl!

The original plan was to have us all eat as a family, but certain "big" girls go to bed kinda early, so instead we all enjoyed a birthday cupcake. The babe in particular loved smashing it around and shoveling it in. The dog in particular loved cleaning up the mess.

What I particularly loved was the family time - and the fact that all three of us (me, kid, hubs) witnessed our gal's VERY FIRST STEPS! She took a grand total of four strides before succumbing to the floor. Woot!

What a memorable day! What is probably not going to be as memorable is tonight's dinner. Not because there were any issues with it - it's just another random meal.

Black Bean and Rice Enchiladas
Source: Taste of Home Comfort Food Diet, 2010

Ingredients:

• 1 green pepper, chopped (used red)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 can black beans, rinsed and drained (used no-salt added)
• 1 can diced tomatoes and green chiles (used plain, no-salt added)
• 1/4 c. picante sauce
• 1 tsp cumin
• 1/4 tsp crushed red pepper flakes
• 1 tbsp chili powder
• 2 c. cooked brown rice
• 1 c. salsa (used Newman's Own - low sodium)
• 8 flour tortillas
• 1 c. shredded, reduced fat cheddar
• 3 tbsp chopped fresh cilantro (skip)

Directions:

• In a large nonstick skillet, saute the pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat, simmer, uncovered until heated through and mixture thickens. Add rice, cook 5 mins longer or until heated through.
• Spoon a rounded 1/2 c. of rice mixture down the center of each tortilla. Fold sides over filling and roll up. Place in 13x9 baking dish coated with cooking spray. Cover with salsa, cover and bake at 350 degrees for 25 mins.
• Uncover, sprinkle with cheese and cilantro. Cook 2-3 mins more or until cheese is melted.

Yield: 8 servings (1 enchilada)
Per serving: 271 cals; 6g fat (2g sat); 10mg chol; 638mg sodium; 43g carbs; 5g fiber; 12g protein.

Reviews:
The kid thought it was just so-so. He really enjoyed the accompanying no-salt added blue tortilla chips, but the enchilada wasn't a home run for him. The grown-ups (at least people keep calling us that) did like the meal. The hubs even offered up a "It wasn't that bad for a meatless dish." Wow - what enthusiasm!

Ranking:
Three Forks

Only one cup of cheese here - promise!

No Mushroom Left Behind

I have many loves. My family and (most of) my friends (I kid!), the Beatles, the Buckeyes, and of course, this blog (ummm....). And when it comes to food, I also have many loves: Cheese, dark chocolate, garlic, and mushrooms.

So luck be a lady when I happened across a new recipe for that incorporated three of my favorite foods. And, although some of the ingredients are kind of expensive, I actually had those budget-busters on hand already, so hooray for repurposing!

A word about my love for mushrooms. OH I love them. In fact, if I happen to see something all mushroom-y on a menu, it is very difficult for me to focus on anything else. And lest you think mushrooms are just a filler food, according to my friend Google (and Vegetarian-Nutrition.Info), mushrooms are low in fat, sodium and calories, full of water, potassium, and other fun antioxidants. What's not to love?

Of course, if you're the kid, plenty, but we'll get to that in a few.

Bucatini with Mushrooms
Source: Cooking Light Our Best Pasta & Noodle Dishes, Fall 2011

Ingredients:

• 1/2 c. dried porcini mushrooms
• 2/3 c. boiling water
• 8 oz. uncooked bucatini (used whole wheat fettuccine)
• 1 tbsp butter
• 1/4 c. finely chopped shallots
• 2, 4-oz packages exotic mushroom blend, finely chopped (stayed basic here, peeps)
• 2 garlic cloves, minced
• 2 tbsp dry sherry
• 2 oz parm
• 1/4 c. heavy whipping cream
• 1 tsp sage
• 1/2 tsp pepper (skip)
• 1 tsp truffle oil

Directions:

• Rinse porcini thoroughly. Combine porcini and 2/3 c. boiling water in a bowl; cover and let stand 30 mins. Drain in a sieve over a bowl, reserving 1/4 c. soaking liquid. Chop porcini.
• Cook pasta. Reserve 1/4 c. cooking liquid when done.
• Melt butter in a large skillet over med-high heat. Add shallots, mushroom blend, and garlic, saute 5 mins, stirring frequently. Stir in porcini, sherry and salt (skip), cook for 1 min or until the liquid evaporates.
• Reduce heat to medium. Stir in pasta, reserved liquids, 1/4 c. parm cheese, heavy cream, sage and pepper, toss well to combine. Drizzle with truffle oil, toss.

Yield: 4 servings (1-1/4 c. pasta mixture)
Per serving: 393 calories; 14.2g fat (7.9 sat, 4.3 mon, 0.9 poly); 15.8 protein; 49.3 carb; 38mg choles; 733mg sodium

I also made:
Cheese-Garlic Biscuits with Heart-Smart Bisquick, for the boys. I had a bite, to taste test.

Reviews:
I liked this dish. I thought it was actually quite rich and substantial, even for a Meatless Monday. In fact, I loaded up mine with a bunch of mushrooms, so as not to leave any in the bowl to be thrown away. Because that would be a travesty. The boys on the other hand were not the biggest fans. When he asked, "what are these black things?" and I responded spices, the kid was OK with it, but upon learning that they were actually mushrooms, he yelled, "I didn't eat them anyway. Own it!" - which was super not-awesome for me. The hubs thought the meal was bland, which I was surprised by, to be honest, because I thought the mushrooms were extra tasty. The boys did give major thumbs-up to the cheese-garlic biscuits, as well as the accompanying side salad.

Ranking:
Two Forks

This is the kid's serving (with biscuit). Notice the nominal amount of mushrooms - more for me!

A Little Lentil Love

And we're back to Meatless Mondays. At least for this week. In my planning, I take it week-by-week, so while I can tell you exactly what we're having for dinner each night this week (and, for that matter, what I'm having for lunch and breakfast), come Friday night, my planning is complete and it's every man for himself. Meaning - leftovers or takeout.

Anyway, I digress. I've been having a thing for lentils these days. I think I've written about the benefits of these teeny little legumes before, so I won't bore you with the details. Instead, how about some fun lentil facts, courtesy of the National Lentil Festival (yes, there's a festival for everything):

• Lentils are shaped like a contact lens. In fact, lens is the Latin word for lentil.
• Lentils may have been used as an aphrodisiac in ancient Egypt. They also thought that the lentil enlightened the minds of children, making them more cheerful and studious.
• The lentil is a cousin of the bean, and both are a part of the legume family. All legumes are seeds that grow within pods.
• During World War lI, Americans were encouraged to eat lentils to help the wartime economy.

Pasta Lentil Bolognese
Source:: Clean Eating magazine, April/May 2011

Ingredients:

• 2 tsp olive oil
• 1 medium onion, diced
• 1 medium carrot, diced (used shredded)
• 1/2 c. diced celery
• 1.5 c. diced fennel (skip)
• 4 cloves minced garlic
• 2 tbsp white wine vinegar
• 2 c. low-sodium veg broth (used no-salt added chicken I had on hand)
• 1 c. lentils
• 28 oz crushed tomatoes
• 2 tsp oregano
• 2 tsp parsley (skip)
• 1 tsp basil
• 8 oz pasta
• 1/2 c. low-fat milk
• 1/4 tsp sea salt (skip)
• 1/2 tsp pepper (skip)

Directions:

• In a large Dutch oven, heat oil on med-high. Add onion, carrots, celery, fennel and garlic. Cook until brown bits begin to form, approx. 15 mins. Add vinegar and scrape brown bits from bottom of pan as liquid evaporates. Stir in broth, 1 c. water, lentils, tomatoes, oregano, parsley and basil. Reduce heat to medium and simmer partially covered for 45 mins, stirring occasionally.
• Cook pasta.
• Add milk to bolognese and continue to simmer for an additional 10 mins. Season with salt and pepper.

Yield: 4 servings (4 oz pasta; 1.5c bolognese)
Per serving: 337 cals; 4g fat (1g sat); 68g carbs; 15g fiber; 13g protein; 484mg sodium; 1mg choles

Reviews:
So, the hubs took one look at the dish as I was plating it, sighed and said, "I see Meatless Monday has returned." But, he managed to eat all of his, and the kid ate about half of his. I'm not sure that the kid fully realized there was no meat in the dish, as he was way too busy telling us about secret codes he and his buddies came up with at school (did you know "JERK" is a good thing?). The dish does take a bit of advance planning because it does take a while to cook, but I think it's worth it. It's very hearty and I really don't think anyone missed the meat.

Ranking:
Three Forks

Portion control!

Supermom Super Fail

Sooo I was totally on top of it today. Before the hubs got home, I made sure the kid got his homework and book report done before friend time, fed the baby fish sticks AND managed to get a casserole dinner (that takes an hour+ to bake) in the oven - perfectly coordinated to coincide exactly with our family meal time.

Except for the fact that when I went to complete the last step of the dish, for some reason the oven was off. Despite my best efforts to blame the hubs, it seems that in my uber-efficiency I must have turned it off after the fish sticks were done baking.

(And the book report was not done according to the hubs' standards, btw.)

So much for supermom.

BUT, on the bright side, although this potentially had disaster written all over it, the hubs and kid were somewhat patient tonight and I was still able to get our meal on the table before midnight.

Three-Cheese Macaroni
Source: The New American Heart Association Cookbook (Seventh edition, 2004)

Ingredients:

• 16-oz can tomato puree (used no-salt added)
• 1 c. water
• 2 tsp Italian seasoning
• 3 minced garlic cloves (used refrigerated)
• 24 oz. fat-free or low-fat cottage cheese
• 1 large shallot, chopped (used an onion)
• 8 oz dried elbow mac
• 2 tbsp parm
• 2 oz mozzarella cheese

Directions:

• Preheat oven to 350 degrees. Spray 9-inch square dish.
• In a medium bowl, stir together the tomato puree, water, herb seasoning and 2 garlic cloves.
• In another medium bowl, stir together cottage cheese, shallot and 1 garlic clove.
• Spoon 1/3 of tomato mixture over the bottom of the casserole dish. In order, layer half the macaroni, all of the cottage cheese mix, 1/3 of the tomato mixture, all of the parm, the remaining mac and the remaining tomato mixture.
• Bake, covered for an hour. Uncover and top with the mozzarella. Bake for 5 minutes or until cheese is melted.
• Let casserole stand for 10 mins before serving.

Yield: 6 servings
Per serving: 271 calories; 23g protein; 41g carbs; 8mg chol; 1g fat (0.5g sat, 0.5g poly, 0g mono); 526mg sodium

Reviews:
I don't know if its because I served this so late or it was just that good, but we all were members of the clean plate club tonight. It was very, very simple to prepare and we have lots of leftovers. You may have also noticed (as in, didn't pay any attention at all) the fact that I skipped Meatless Monday this week. I did want to include one meatless dish in our meal plan, so tonight was it. No one complained - or even seemed to notice.

Ranking:
Three Forks

I heart broccoli!

Beans, Beans and Belly Shirts

Go ahead, complete the "beans beans" song. You know you want to.

That little ditty also brings a smile to the kid's face every time. Shocking, right? What else is shocking is how well tonight's Meatless Monday went over. Maybe I am converting the hubs and the kid. There were absolutely no complaints about dinner. What I DID complain about was how the kid managed to a hole right in the middle of his brand new, never-ever been worn before shirt. His claim? A snafu with scissors at math.

I think the kid needs to work on his scissor skills

A word about beans: I love them. I always have. Prevention magazine calls them "nature's perfect food." Some random site I googled referred to them as "healthy people's meat," and my friends over at World's Healthiest Foods declared beans to have "an almost magical protein-fiber combination." Whatevs. I just like beans. The fact that they are super-healthy is just an added bonus for me.

Three-Bean Veggie Chili
Source: Family Circle, April 17, 2010

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, peeled and chopped (used minced)
• 3 tbsp chili powder
• 2 sweet bell peppers, diced
• 1 medium zucchini, diced
• 1 can fire-roasted diced tomatoes (used plain, no-salt added diced tomatoes)
• 1/4 c. ketchup
• 1 can (8oz) no-salt added tomato sauce
• 1/2 tsp dried oregano
• 1 can black beans, drained and rinsed (used no-salt added)
• 1 can small white beans, drained and rinsed (used no-salt added garbanzo that I had on hand)
• 1 can red kidney beans, drained and rinsed (used reduced sodium)

Directions:

• Heat oil in large nonstick pot over medium heat. Add onion, garlic and chili powder and cook 3 minutes.
• Add peppers and zucchini and continue to cook 5 minutes, stirring occasionally.
• Stir in tomatoes, tomato sauce, ketchup and oregano. Cook 8 minutes.
• Gently stir in the beans. Cover pot and continue to cook 3 minutes.

Serving size: One cup
Per serving: 203 calories; 4g fat (0g sat); 11g protein; 39g carbs; 12g fiber; 678mg sodium; 0mg chol

Reviews:
As noted above, no one complained about dinner. The hubs shoveled in almost his entire serving, and the kid scooped some chili onto saltines and ate about half of his portion. Score for Meatless Monday! Even though I didn't use fire-roasted tomatoes per the recipe's suggestion (I don't like using canned foods with added seasonings b/c of the extra sodium), the chili powder added enough heat for our taste buds. The recipe was also very fast to prepare - it took me longer to chop everything then it did to actually cook it.

Ranking:
Three Forks - only because the hubs is not a fan of Four Fork meatless meals.

Steamy chili goodness

Ch-Ch-Ch-Changes: Another Day, Another Guest Post

Note: My evening meeting went a little later than anticipated, so instead of eating leftovers, the hubs opted to take it upon himself to prepare tonight's planned dish. He has also officially dubbed himself "Chef Hubs." Here is his guest post.

Ch-Ch-Ch-Changes

The world has seen some mind-boggling transformations over the years.  A quick rundown of these switcharoos must include Cassius Clay becoming Muhammad Ali, Russia becoming capitalistic, and the Browns becoming… the Ravens?   Forget these mild changes, though, because what is going on in our household is something on a much larger scale.  Think Eminem releasing a Christian soft rock album.  Envision Barack Obama becoming the new leader of the Tea Party.  Imagine Derek Jeter rocking a Red Sox hat.

You get the picture.

Well, this is the type of transformation going on as Chef Hubs, a strict carnivore in every sense, has become a convert to Meatless Mondays.  Don’t get me wrong.  In no way am I switching over to become a vegetarian (or as I like to call them “veteranarians”).  I am, however, enjoying the weekly forays into the dark side of meals without meat.  Tonight’s dinner was no exception as we put a little mushroom ragu into action.  Delish!

Note: For all of his guest posting/switcheroo-ing activities, Chef Hubs still refuses to type in the actual recipe. Howevs, I much appreciate his kitchen initiative. I also super-appresh his selection of the Bowie video above. While not my beloved Beatles, Mr. Bowie holds a spot in my classic rock heart (along with Zep, Stones, and many others not of this century).

Portobello Mushroom Ragu
Source: Clean Eating, May/June 2010

Ingredients:

• 2 tbsp olive oil
• 1 medium red onion, diced
• 2 cloves peeled garlic, minced (used refrigerated)
• 2 6-oz pkg portobello mushrooms, diced
• 1/2 tsp dried thyme
• 1 15-oz can chopped plum tomatoes (used no-salt added diced)
• Sea salt/pepper to taste (skip)

Directions:

• Heat olive oil in large pan and saute onions until lightly browned.
• Add garlic, saute for one minute, then stir in 'shrooms and thyme. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2-3 mins.
• Add tomatoes and cook until mixture thickens, about 10 mins. Serve over whatever (we served over whole wheat rotini).

Yield: 6 servings (3/4 c. serving)
Per serving: 92 calories; 5g fat (1g sat); 10g carbs; 3g fiber; 3g protein; 238mg sodium; 1g choles

Reviews:
Chef Hubs did a great job with this one - despite my bit of concern over his chopping/dicing skills. The ragu has a lot of texture, so you don't really miss the protein. The kid did not sample this recipe as I got home a little too late and he was already plowing through a five-star PB&J meal.

Ranking:
Three Forks

About 1 c. ragu - hungry tonight!

Switcheroo

Much to the dismay of the hubs and the kid, I like to plan a "Meatless Monday" dish each week. Honestly, while I had heard about Meatless Monday for a while, and then actually went with it, I didn't realize there was an entire movement around it... I thought it was simply a fun, alliterative thing created by foodies or magazines or whatever somewhere along the way.

In fact, after visiting the Meatless Monday website, I learned not only about the health benefits of going meatless (reducing all sorts of nasty disease-y risk factors), but also about the science behind behaviors and Mondays. Interesting.

However, today is Sunday. And we're going meatless. Not for any particularly altruistic reason, but simply because the recipe seemed a little complicated, it needed a longer baking time than I usually can manage during the week, and tonight's rainy weather deemed it an ideal choice.

Truffled Wild Mushroom Lasagna
Source: Cooking Light, December 2010

Ingredients:

• 1 tbsp olive oil
• 2 c. thinly sliced leek
• 8 garlic cloves, thinly sliced
• 3/8 tsp salt (skip)
• 7 c. cremini mushrooms (about 1.5 lbs)
• 4 c. shitake mushrooms (about 1 lbs)
• 2/3 cup fruity red wine
• 1 tbsp chopped fresh thyme (didn't use fresh)
• 1 tbsp chopped fresh oregano (didn't use fresh)
• 1 tbsp chopped fresh sage (ditto)
• 3 tbsp white truffle oil
• 1 tsp pepper (skip)
• 2-1/2 c. low fat milk
• 1 bay leaf
• 2 tbsp butter
• 3.5 tbsp all-purpose flour
• 1/8 tsp ground nutmeg
• 2 c. fat-free ricotta
• 1/4 c. fresh parsley (didn't use fresh)
• 1 tbsp grated lemon rind (used lemon juice)
• 8oz pre-cooked lasagna noodles
• 1 c. mozzarella cheese
• 1 c. parm cheese

Directions:

• Heat olive oil in a large Dutch oven over medium heat-high heat. Add leek, garlic and 1/4 tsp salt; saute 2 minutes. Add 4 c. cremini mushrooms and shitake mushrooms, saute 10 minutes or until mushrooms release moisture and begin to brown. Stir in wine; cook 3 minutes or until liquid almost evaporates, stirring frequently. Remove from heat; stir in thyme, oregano, sage, truffle oil, and 2/3 tsp pepper.
• Combine milk and bay leaf in a heavy saucepan; cook over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat; cover and let stand 10 minutes. Strain mixture through a sieve in a bowl, discard by leaf. Set aside.
• Melt butter in saucepan over medium heat. Add remaining 3 c. cremini mushrooms; saute 4 minutes or until tender. Add flour, stirring with a whisk until blended. Cook 1 minutes, stirring constantly; gradually add milk. Bring to a boil, reduce heat and simmer 8 minutes or until thick. Stir in remaining salt, pepper and nutmeg.
• Preheat oven to 350 degrees.
• Combine ricotta, parsley, lemon and remaining black pepper in a bowl. Spread 1/2 c. milk mixture in bottom of 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 c. mushroom mixture. Sprinkle with 1/4 c. mozzarella and 1/4 c. parm. Arrange 3 noodles over cheese. Top with 1 c. ricotta mixture. Repeat layers once with 3 noodles, 2 c. mushroom mixture, 1/4 c. mozzarella, 1/4 c. parm, 3 noodles and 1 c. ricotta. Cover with foil; place baking dish on baking sheet and bake for 30 minutes.
• Remove from oven, increase temp to 450 degrees. Uncover lasagna and sprinkle with remaining 1/2 c. mozzarella and 1/2 c. parm; bake an additional 10 minutes or until golden brown.

Yield: 8 servings (serving size: 1 piece)
Per serving: 424 calories; 17.7g fat (6.4 sat; 2.2 mono; 8.1 poly); 23.7g protein; 41.3 carb; 31mg chol; 455mg sodium; 393mg calcium

Reviews:
Am I glad I made this on a Sunday. It took me about an hour to prepare - from chopping to assembly - and then another 40 minutes to bake. I was pretty geeked out to be able to use my truffle oil again. It's very expensive, I've used it just once, and I hate to let ingredients like that just sit on the shelf. All that being said, while I thought the lasagna was tasty and it includes some of my very fave foods (mushrooms, cheese and garlic), I'm not sure it was worth all of the effort. Both boys liked it, although the kid didn't really eat any of the mushrooms (um, isn't that the point?). And, there are a ton of leftovers, something I'm sure will make my parents happy.

BTW: Goodbye Andy Rooney. Even as you sign off, I still don't get your appeal, but the hubs has enjoyed your pointless commentary for years.

Ranking:
Two forks - I didn't think it was that special for all of the time and effort.

I didn't use extra cheese - I swear!

Kid-spiration

Last week, the kid came home all excited about his Spanish class. Not because of anything he learned, mind you, but because his teacher passed out a bunch of recipes for them to try at home. So we did. Sort of.

The recipes are for enchiladas and burritos and guac and other delish Mexican dishes. However, besides the guac, none of the recipes are particularly healthy, so I found my own variation for tonight's Meatless Monday fare.

Before I get into the recipe, I would love to be able to add that the kid helped cook the meal and we had a heartfelt mother-son-in-kitchen-bonding moment. The reality is he was first at a friend's house, and then getting his fill of educational programming (i.e., The "Regular Show" - don't ask. I don't know).

Easy Guacamole
Source: The kid's Spanish class (and Allrecipes.com, I think)

Ingredients:

• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced (used refrigerated)
• Salt and pepper to taste (skip_

Note: I cut this recipe in half since I am the only one who eats guac.

Directions:

• Peel and mash the avocado in a bowl. Stir in the rest of the ingredients. Chill.

Yum

Black Bean Burritos

Source: The EatingWell Diabetes Cookbook (2005)

Note: I do not know anyone who has diabetes - I just bought the cookbook because I figured it would have healthy recipes, and I'm a sucker for healthy recipes.

Ingredients:

• 1 tbsp EVOO
• 2 green bell peppers, diced (used 1/2 of one - not a huge green pepper fan)
• 3 cloves garlic, minced (used refrigerated)
• 2 tsp oregano
• 2 tsp ground cumin
• 1 14.5oz can no-salt added diced tomatoes
• 1-4oz can chopped green chiles (used mild - would consider medium next time)
• 2-15.5oz cans black beans, rinsed (used no-salt added)
• 3 tbsp red wine vinegar
• Tortillas, cheese, etc (I like La Tortilla Factory high fiber, low-carb wraps)

Directions:

• Heat oil in a dutch oven over medium heat. Add bell peppers, garlic, oregano and cumin, cook, stirring until softened, 4-5 minutes. Add tomatoes, green chiles, beans and vinegar. Return to a simmer, reduce heat to medium-low and cook until thickened, about 25 mins. Add water is liquid evaporates too quickly (did not do that).
• Warm tortillas in oven.
• With the back of a spoon, mash some of the beans.

Yield: 8 servings (1/2 c. bean mixture, one tortilla)

Per serving: 235 calories; 5g fat (2g sat, 2g mono); 6mg choles; 40g carbs; 12g protein; 10g fiber; 581mg sodium

My pics are kind of sideways tonight

 Reviews:

Surprisingly, no one complained about the potential of bean-only burritos. The kid did ASK "Is there meat involved in dinner," but he managed to eat almost his entire portion (we also had brown rice), which is a major win in my book. The hubs also gave it a resounding thumbs up. I am the only one who tried the guac, and I thought it was delish. But I also like plain avocados without seasoning, so who am I to judge?

Ranking:

Four Forks. Easy, fast and a winning meatless option



Cookbook Week Kick-Off

The title of this post is in no way a reference to football. My Buckeyes let its nation down big time, and even though the Browns had a big win yesterday, I'm not the world's biggest NFL fan. (Sorry CLE peeps!)

Rather, this "kick-off" (which actually began with yesterday's dinner) refers to my use of a different cookbook each night this week.

I collect recipes a few different ways:

• Cookbooks (obvs)
• Magazines (too many to name) - I rip them out and file according to type, in my lovely orange binders
• Online computer database (i.e., too lazy to print e-recipes and file in my binders)

I most often turn to my orange binders, ignoring the cookbooks I have amassed through the years. Therefore, when planning the meals for this week, I decided to only use cookbooks for my selections. Pretty monumental stuff, huh?

For tonight's Meatless Monday selection...

Stuffed Shells
Source: 500 Low Sodium Recipes, Dick Logue (2007)

Ingredients:

• 1 lbs large pasta shells
• 4 c. ricotta cheese (go for lowest sodium possible - mine had 55mg/serving)
• 1/2 c. shredded mozzarella cheese
• 1/4 c. grated parm cheese
• 2 eggs
• 1 tbsp dried parsley (skip - substituted 1 tsp minced garlic)
• 1-1/2 tsp dried oregano (went with 2 tsp)
• 3 c. low sodium spaghetti sauce (I like Trader Joe's No-Salt Added Marinara - 35mg/serving)

Directions:

• Cook shells according to package directions. Drain and spread out in a single layer on waxed paper. (Did not spread them out - just cooled off by rinsing)
• Combine remaining ingredients except spaghetti sauce. Spread 1 c. sauce in the bottom of a 9x13-inch pan that has been sprayed with nonstick cooking spray.
• Stuff each shell with about 2 tbsp of the filling and place in the pan. Pour remaining sauce over shells.
• Cover with foil (I always spray underside of foil to prevent stickage) and bake at 350 degrees until cheese is hot and sauce bubbly, about 30 minutes.

Yield: 8 servings
Per serving: 356 calories; 24g protein; 16g total fat (8g sat, 5g mono, 2g poly); 29g carbs; 2g fiber; 6g sugar; 247mg sodium

Reviews:
Big thumbs up from everyone. I've made this several times, and it always turns out well. We also had asparagus as a side (yes, both the kid and the hubs eat asparagus), and the boys added garlic bread. To quote the kid: "Compliments to the chef." To quote me: "Compliments to Dick Logue." I heart Dick Logue and his low-sodium recipes. They never disappoint.

Ranking:
Four Forks

Carb-loading for 5:30a spinning tomorrow!

Casserole Day

I have to admit - I love fall weather. Give me a crisp, cool day and I'm good to go. I will never complain about the scorching heat and humidity, but that's only because I will complain bitterly about the snow. But at the end of the day, I love turtleneck and jeans weather.

After a kind of humid start this morning, today turned into a nice, crispy day. Hence the double casseroles! Actually, I made one for a meal train (celebrating the birth of a sweet baby boy), and the other for us.

First - the meal train dish. No nutritionals, but I can't imagine this is at all particularly healthy.

Ranch Medley Casserole
Source: Pillsbury Casseroles & Slow Cooker (Jan/Feb 2007) - another one of those grocery aisle books

Ingredients:

• 1 bag frozen broccoli, carrots & cauliflower
• 2 c diced cooked ham (I used chicken)
• 2 c. refrigerated diced potatoes with onions (used plain)
• 1-10oz container Alfredo pasta sauce
• 1/2 c. ranch dressing (used light)
• 24 round, butter crackers, crushed
• 2 tbsp butter or margarine, melted

Directions:

• Heat oven to 350 degrees. In a large bowl, mix frozen veggies, ham, potatoes, Alfredo sauce and ranch dressing. Spread evenly in an ungreased 13x9-inch baking dish.
• In a small bowl, mix crackers and melted butter. Sprinkle over top of casserole.
• Bake 40-45 mins or until bubbly and topping is golden brown.

Next up - our dinner. I am cooking almost every night this week, so I opted for a Meatless Monday selection. I actually ripped this recipe from an ad out of Cooking Light - you just never know where you'll find something interesting.

Mediterranean Brown Rice Vegetable Bake
Source: Carolina Rice/Cooking Light Tested & Recommended

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, chopped (used minced)
• 1 c. chopped fennel (skip)
• 2 c. finely chopped mushrooms
• 1/2 c. sun-dried tomatoes, chopped
• 1/2 c. low-fat ricotta cheese
• 2 eggs
• 1/4 c. chopped fresh basil (used dried)
• 1/4 c. chopped fresh parsley (skip)
• 2 c. brown rice, cooked
• 1/2 c. roasted almonds, chopped (used unsalted)
• 1/2 tsp salt (skip)
• 1/2 tsp pepper (skip)
• 1/2 tsp crushed red pepper flakes
• 1/2 c. shredded Parm cheese (used grated)

Directions:

• Heat large skillet over medium heat. Add oil to pan, swirl to coat. Add onions, garlic and fennel; saute 6 minutes. Add mushrooms and tomatoes. Cook until all of the liquid has evaporated from the pan. Set aside and cool completely.
• In a large mixing bowl, mix together ricotta and eggs. Add cooled, cooked veggie mixture and the remaining ingredients, including the brown rice. Mix well.
• Lightly coat a 1.5-quart baking dish with oil (used cooking spray). Place mixture in dish and cover with foil. Bake for 40 minutes at 350 degrees.

Yield: 8 servings
Per serving: 226 cals; 14.1g fat (5.1 sat; 1.7 poly; 6.3 mono); 364mg sodium; 18.2 carb; 13.7 protein

Reviews:
I don't know how the Ranch Medley Casserole tasted because I've never made it before, and I delivered it to be cooked (which is also why there is no picture). I can tell you it was super fast to prepare and looked like it made a ton. I included a salad, garlic bread and (store-bought) dessert for the fam. Howevs, my guess is, even if they hated it and threw it away (!) they are way too nice to tell me!

As far as the rice bake, a couple of notes. First of all, the recipe and websites didn't include any nutritionals, which I find super annoying, particularly for "healthy" recipes. So, I used Sparkpeople to figure it out. The nutritionals are based on my version of the recipe (i.e., grated parm, no fennel, etc.). We also had rolls and broccoli.

The recipe itself took a bit of time to prep and then bake. So, probs not the best choice for a busy weeknight. Howevs, it turned out really well, and I liked it a lot. The hubs finished every last bite, and the kid deemed it "so-so" and ate about half. Winner, winner, non-chicken dinner.

Meatless Monday

A Brain Teaser for Meatless Monday

I am under no great misconception that my little blog is being read by anyone besides my mom, hubs, and a couple of fabu friends. The whole point of the blog is more to learn about the fine art of blogging instead of becoming the next - oh - Julie & Julia (which I have heard about 10,000 times). The blog was an afterthought born from my challenge, and I'm just testing out different techniques to see what sticks.

SO, imagine my surprise when I rec'd a DM from one of my recipe resources today, asking me NOT to post specific ingredients or directions from their recipes. WTF? First of all, I don't think I'm doing anything unethical or illegal - I source/credit every single recipe, link to it, and have said from the very first post that I do not make up my own recipes, I just follow directions. I am NOT trying to claim a single recipe as my own.

That, dear readers, leads to today's brain teaser - am I doing something wrong? Don't scores of other bloggers with way more traffic than do the same exact thing on a daily basis? What would you do? I do not want to stop posting recipes, and I won't stop using that source, so I'm feeling a little stuck. Thoughts?

Vegetarian Bolognese with Whole-Wheat Penne
Source: Cooking Light, December 2009

Ingredients:

• 1/4 c. dried porcini mushrooms
• 1 tbsp olive oil
• 1.5 c finely chopped onion
• 1/2 c. finely chopped carrot
• 1/2 c. finely chopped celery
• 8-oz package cremini mushrooms, finely chopped
• 1/2 c. dry red wine
• 1/4 c. warm water
• 1/2 tsp salt (skip)
• 1/2 tsp pepper (skip)
• 1, 28oz can crushed tomatoes with basil, undrained
• 1 (2-inch) piece parmigiano-reggiano cheese rind (skip - wasn't sure what a cheese rind was)
• 12oz whole-wheat penne pasta
• 1/3 c. shaved parm-reggiano cheese (I used romano)

Directions:

• Place dried mushrooms in a spice or coffee grinder, process until finely ground.
• Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and mushrooms; saute 10 minutes. Add wine, simmer 2 minutes or until liquid almost evaporates. Add warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat and simmer 40 minutes. Keep warm. Remove rind, discard.
• Cook pasta according to package directions, omitting salt and fat. Place 1 c. pasta in 6 bowls, top each portion with 3/4 c. sauce and about 1 tbsp cheese.

Yield: 6 servings
Per serving: Calories: 334; Fat: 7.2g (2.1 sat, 2.5 mono, 1.9 poly); Protein: 14.8g; Carb: 57.7g; Fiber: 9.7g; Chol: 9mg; Iron: 3.3g; Sodium: 542mg; Calc: 156mg

Reviews:
Despite the whole dried mushroom/grinder/pain-in-the-butt step, and all of the chopping this required, once it was prepped, this was fairly easy. The sauce turned out really well - and both boys (and I) gave this one a thumbs up.

Yes, this is really one serving!