Dinner

Since our oven is broken and not heating up, this recipe from my aunt's new blog would be great to make for dinner.

chicken potpie casserole

This might be the first dinner I make at our new place. And it looks very easy, especially if I buy the chopped onion, carrot, and celery mix from Trader Joe's.

Ingredients:
2 tablespoons extra-virgin olive oil, plus more for brushing
1 small onion, finely chopped
2 stalks celery, halved lengthwise and cut into 1/4-inch pieces
1 large carrot, peeled, quartered lengthwise and cut into 1/4-inch pieces
Salt and pepper
One 8-ounce container sliced mushrooms
2 tablespoons flour
3/4 cup heavy cream
1 store-bought rotisserie chicken, meat torn into 1/2-inch pieces (about 4 cups)
2 tablespoons finely chopped flat-leaf parsley, plus more for sprinkling
1/2 cup grated parmesan cheese, plus 2 tablespoons for sprinkling
Six to eight 1/2-inch-thick slices Italian bread

Directions:
1. Arrange a rack in the lower third of the oven and preheat to 400°.

2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion, celery, carrots, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until crisp-tender, about 5 minutes. Increase the heat to medium-high. Add the mushrooms and cook until tender, about 6 minutes. Sprinkle the flour on top; stir for 1 minute. Stir in the cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in the chicken, parsley and parmesan; season with salt and pepper.

3. Transfer the chicken mixture to an 8-inch-by-10-inch baking dish. Trim the bread slices to fit on top of the chicken mixture in an even layer. Brush with olive oil and sprinkle parsley and the remaining parmesan on top. Bake until crispy, about 15 minutes.

(from Every Day with Rachel Ray December 2009)

summer salad

Tonight I made this easy salad for dinner:

Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice.

by Mark Bittman

For more ideas (or 101) check out this article in the NYT.

from the kitchen of...

This stamp from sweetpaperie is adorable.

figs with goat cheese

One of my favorite snacks are figs with goat cheese on top. (and I have been seeing figs at my local Treasure Island) You can also drizzle olive oil over the top if you desire.

Dinner

Mexican turkey chili (click here for the recipe)

I also tried Bethenny's goat cheese and sundried tomato chicken recipe last week and I loved it! And you could make this with blue cheese and pears (or figs) instead of the goat cheese/sundried tomato.

Pureed Zucchini Soup

I am going to make this soup tonight: (after I purchase a hand immersion blender at BBB)

1 medium red onion, evenly chopped

6 cups chicken stock or broth

6 medium sized zucchini, evenly chopped

Salt and pepper to taste

12 oz. frozen butternut squash, defrosted

1 cup plain soy milk

Juice of 1/2 a lemon

Sauté the onions in a large pot using nonstick pray, until lightly soft. Add the chicken stock, zucchini, salt, and pepper. Cook until zucchini are soft.

Using a hand immersion blender, puree the mixture until smooth. Add the defrosted butternut squash. Turn off the heat and add the soy milk and lemon juice. Season with more salt and pepper, to taste.

(from "Naturally Thin" by Bethenny Frankel)

Crock Pot Stuffed Peppers

I saw the recipe below in Self magazine a few months ago. It is from Jenna Fischer's mom. (Pam on The Office)

Ingredients:
1 pound ground turkey (93 percent lean)
1/2 cup rice (not instant)
1 teaspoon salt
1 teaspoon pepper
4 green bell peppers (or any combination of red, yellow or green)
1 can tomato soup
1 tablespoon Worcestershire sauce


Preparation:
Clean peppers, cut off the tops and dig out the gross stuff inside. Set aside. Combine turkey, rice, salt, pepper and 1/2 cup water. Scoop the mixture into the peppers. Place peppers into a crock pot. Mix soup, Worcestershire and 1/2 cup water. Pour over peppers. Cover and set crock pot to low. Dinner is ready in 6-7 hours.


serves 4
324 calories per serving, 32.6 g carbs, 9.1 g fat (2.6 g saturated), 3.3 g fiber, 26.9 g protein

Broccoli Salad

I made this salad and brought it to Easter dinner. It is easy to make and tastes good. (I doubled the recipe for about 30 people)

5 cups fresh broccoli florets

1/2 cup dried cranberries or raisins (I used cranberries)

1/2 cup sun flower seeds

1/2 cup cooked, crumbled bacon

1/2 cup diced red onion

Dressing:

1 cup mayo

2 T vinegar

1/2 cup sugar

Combine broccoli florets, cranberries, sunflower seeds, bacon and onion in a large bowl. In a separate bowl whisk together mayo, vinegar and sugar until smooth. Add dressing to salad and mix well, then chill thoroughly before serving.

Saturday night

season 5 of the Sopranos

Eggplant stuffed with ricotta and spinach

chocolate covered oreos

One more reason to love Target:

this pan makes.......

one huge cupcake:

Superbowl Recipes

My Superbowl menu includes:

• Bud Light
• Dip and Chips (layer cream cheese, Hormel Chili with no beans, and shredded cheese - bake until cheese is melted)
• Apple, crackers, and french bread with this baked Kasseri cheese dip
• Salad (lettuce, tomato, cucumber, and dressing)
• Pizza
• Valentine's Day Cupcakes
• Splenda Chocolate Chip Cookies

Trader Joe's

Why I love Trader Joe's:

• organic animal crackers
• frozen chicken quesadilla (and they taste like the southwestern egg rolls at Chili's)
• hot chocolate (1 weight watcher point, if you use water instead of milk)
• cheap ground beef
• cheap wine
• laughing cow cheese (for cheaper than Jewel)
• free samples
• the BEST chicken salad
• pretzel bread for 99 cents
• ready to go stir fry vegetables
• No pudge brownie mix
• chocolate covered pretzels
• Comodynes face wipes
• Desert Essence blemish touch stick (I just started using this and love it)

Pumpkin Patch Pan

I stopped by crate and barrel on the way home from jury duty and picked up this. I plan on making low cal/ low fat pumpkin muffins this weekend. Here is the recipe I follow:

1 box of Spice cake mix
1 can of pumpkin
1 egg white

Mix together, put in muffin pan, and bake according to the box.
Mix together OJ and powdered sugar (until it is like cinnamon roll topping consistency) and drizzle over the top of cooled muffins.
Makes 24 muffins (2 weight watcher points each or around 110 calories)

Peach Cobbler for breakfast...

is how my Sunday began. I finally made the Wicked Peach Cobbler recipe from Patti LaBelle that I found in the Chicago Tribune over a year ago. Next up, I went to the Museum of Contemporary Art for the last day of the Jeff Koon exhibit (little did I know that it would contain porn - but the rest was interesting - and contained pool toys).




On my walk home, I encountered a small art fair where I found a jeweler that I had seen last summer and really liked her pieces. (see Bead designs by Dana) I am thinking about hosting a party with her jewelry soon. (and it will give me a reason to bake - because right now when I bake my husband eats just a little and then I end up eating the rest)

side of veggies, please

In my quest to eat more vegetables, I started using the Ziploc steam bags. (I saw these mentioned on the Biggest Loser) I steam broccoli, carrots, zucchini, and squash and my husband actually eats them. I also started eating a salad each night with dinner or the 0 Weight Watcher point Progresso soup. I have done Weight Watchers points for the past 5 years to help keep my portions in check and this web page lists restaurants and the WW points for the menu. I was thrilled to find out that my pizza sub at Potbelly's is only 7 points. I love when that happens!

Wine Class? I can get an A+!

I went to a cooking class at Treasure Island on Clybourn a few years ago with my sister and had a great time. I thought it is time to return and they are having a wine and cheese class on May 1st at 7pm. The cost is $20.00... is anyone interested??