Nothing new to report, so here's a WFD.
I think I'm going to make baked potatoes with this.
Moist Herbed Pork Chops
Light & Tasty
1 cup unsweetened pineapple juice
2/3 cup dry white wine or chicken broth
2 tablespoons brown sugar
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
4 bone-in center-cut pork loin chops (3/4 inch thick and 7 ounces each)
In a bowl, combine the first five ingredients; stir until sugar is dissolved. Pour 1-1/2 cups into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
If grilling, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pork, covered, over medium heat or broil 4-6 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Yield: 4 servings.
5 WW points per serving
31g protein / 5g carbohydrates
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, March 6, 2008
Wednesday, March 5, 2008
WFD 3/5
I suck at this, don't I?
We are having this Slow Cooker Sirloin from Light and Tasty with mashed potatoes. I'll pick up some dinner rolls for them, but I won't be having one of those. Pre-band I would have made bread, but I'm not strong enough mentally for homemade bread to be in my house at this point. ;)
Slow-Cooked Sirloin
Compliments of Light&Tasty
1 boneless beef sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through. Yield: 6 servings.
We are having this Slow Cooker Sirloin from Light and Tasty with mashed potatoes. I'll pick up some dinner rolls for them, but I won't be having one of those. Pre-band I would have made bread, but I'm not strong enough mentally for homemade bread to be in my house at this point. ;)
Slow-Cooked Sirloin
Compliments of Light&Tasty
1 boneless beef sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons water
In a large nonstick skillet coated with cooking spray, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine the broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high for 3-4 hours or until meat reaches desired doneness and vegetables are crisp-tender.
Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook about 30 minutes longer or until slightly thickened. Return beef to the slow cooker; heat through. Yield: 6 servings.
Monday, March 3, 2008
WFD March 3rd
*Edit - Next time I will add some salt and dried parsley to the dumplings*
I actually cooked Tues-Sat last week, which I haven't done in at least a year. I should have posted those WFDs to, but I didn't.
But, here's what we're having tonight. I have a coupon for a free pizza, I might have to use that, because the odds of my kids eating this are slim to none. Normally I just have a "take it or leave it" kind of attitude, but sometimes I feel guilty when I make something I know they won't eat. Not that this is offensive in anyway, they're just assy. ;)
Easy Chicken and Dumplings
Courtesy of Light&Tasty
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.
Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat;
simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and
milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15
minutes or until a toothpick inserted into a dumpling comes out clean (do not
lift cover while simmering).
Yield: 6 servings.
6 WW points, for those keeping score.
28g protein / 29g carbs for those keeping the other score.
I actually cooked Tues-Sat last week, which I haven't done in at least a year. I should have posted those WFDs to, but I didn't.
But, here's what we're having tonight. I have a coupon for a free pizza, I might have to use that, because the odds of my kids eating this are slim to none. Normally I just have a "take it or leave it" kind of attitude, but sometimes I feel guilty when I make something I know they won't eat. Not that this is offensive in anyway, they're just assy. ;)
Easy Chicken and Dumplings
Courtesy of Light&Tasty
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes.
Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat;
simmer, uncovered. Add the chicken. For dumplings, combine biscuit mix and
milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15
minutes or until a toothpick inserted into a dumpling comes out clean (do not
lift cover while simmering).
Yield: 6 servings.
6 WW points, for those keeping score.
28g protein / 29g carbs for those keeping the other score.
Thursday, February 28, 2008
WFD Feb 28th
Figured I'd post this as this is the first time in months I've cooked 3 days in a row. Old standby recipe we've been having for years. We actually haven't had it in a while because it no longer made enough to feed the 7 of us, but now that I can only eat 1/3 of one, I think it'll be ok again.
7 points per enchilada without the sour cream, in case you wondered. :)
Enjoy!
Fiesta Enchiladas
8 flour tortillas (8 inch)
2 c tomato juice
1½ c shredded iceberg lettuce
1 tbs vegetable oil
1 c seeded, chopped tomato
1/2 lb ground chuck
1 envelope taco seasoning mix
1 16oz can fat free refried beans
2 c low fat shredded cheddar cheese
Wrap tortillas tightly in foil. Bake at 350° for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet; drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2½ tbs cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream.
7 points per enchilada without the sour cream, in case you wondered. :)
Enjoy!
Fiesta Enchiladas
8 flour tortillas (8 inch)
2 c tomato juice
1½ c shredded iceberg lettuce
1 tbs vegetable oil
1 c seeded, chopped tomato
1/2 lb ground chuck
1 envelope taco seasoning mix
1 16oz can fat free refried beans
2 c low fat shredded cheddar cheese
Wrap tortillas tightly in foil. Bake at 350° for 15 minutes. Combine tomato juice, oil and seasoning mix. Stir well. Brown ground chuck in skillet; drain. Stir in 1/2 cup tomato juice mixture and beans. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until heated. Stir occasionally; remove from heat. Place about 1/4 cup meat mixture and 2½ tbs cheese down center of tortilla. Roll up tortillas and place seam down in a lightly greased 9x13 baking dish. Pour remaining tomato mixture over casserole. Cover and bake for 35 minutes or until heated. Uncover and sprinkle with remaining cheese; bake 5 minutes or until cheese is melted. Sprinkle lettuce, tomato and avocado over enchiladas; serve with sour cream.
Day Whatever it is.
16 post op?
No real update, just feel like I'm not being a good blogger.
I'm onto the "soft" foods now, which is mostly just anything that isn't crunchy. I'm still eating mostly the same lunches because I'm not that creative. But, for breakfast I have been having an egg and a slice of whole wheat toast. That first piece of toast after no bread for weeks was like a party. The funny thing is, the ONE egg and ONE toast fills me up for like 3 hours. I used to be eat 2 eggs and 2 toast and then was like "k where's the rest of breakfast?"
Then I have dinner with the family, which is another something I haven't really done for a month! I still ate at the same time, but I had my salad, or soup broth, or whatever thing I was allowed at the time. Last night I made a delicious pork tenderloin from The Biggest Loser cookbook (recipe below), roasted red potatoes and green beans. I had 2 slices of the pork, half a potato and about 8 beans and was almost TOO full.
I feel pretty lucky that I'm still filling up this easily as I haven't yet had a fill (March 11th!), so at this point, my band is empty. Yay that I'm still getting restriction from it. I probably won't even really NEED a fill if it stays this tight, so we'll see. I haven't had anything get stuck, but I've been super careful. The fear of it slipping/falling off/eroding/etc is a good motivator to stick to my diet. ;)
Tomorrow I guess I will start my exercise regime. Blah. :)
Weight this morning: 224.6
Pounds to go: 4,000
Sweet and Spicy Pork Tenderloin
Ingredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chipolte chile pepper
1 pork tenderloin (1.25 lbs) trimmed of visible fat
1 tsp extra-virgin olive oil
2 tbsp honey
1 tbsp minced garlic
1.5 tsp hot-pepper sauce
Preheat oven to 350. Lightly mist a small roasting pan or oven proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipolte chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a sm. bowl, combine honey, garlic, and hot pepper sauce. Whisk to mix. Set aside.
Set a lg nonstick skillet over medium-high heat until it is hot enought for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermonmeter inserted in the center reaches 160 degrees and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45 degree angle, cut into thin slices. Serve immediately.
No real update, just feel like I'm not being a good blogger.
I'm onto the "soft" foods now, which is mostly just anything that isn't crunchy. I'm still eating mostly the same lunches because I'm not that creative. But, for breakfast I have been having an egg and a slice of whole wheat toast. That first piece of toast after no bread for weeks was like a party. The funny thing is, the ONE egg and ONE toast fills me up for like 3 hours. I used to be eat 2 eggs and 2 toast and then was like "k where's the rest of breakfast?"
Then I have dinner with the family, which is another something I haven't really done for a month! I still ate at the same time, but I had my salad, or soup broth, or whatever thing I was allowed at the time. Last night I made a delicious pork tenderloin from The Biggest Loser cookbook (recipe below), roasted red potatoes and green beans. I had 2 slices of the pork, half a potato and about 8 beans and was almost TOO full.
I feel pretty lucky that I'm still filling up this easily as I haven't yet had a fill (March 11th!), so at this point, my band is empty. Yay that I'm still getting restriction from it. I probably won't even really NEED a fill if it stays this tight, so we'll see. I haven't had anything get stuck, but I've been super careful. The fear of it slipping/falling off/eroding/etc is a good motivator to stick to my diet. ;)
Tomorrow I guess I will start my exercise regime. Blah. :)
Weight this morning: 224.6
Pounds to go: 4,000
Sweet and Spicy Pork Tenderloin
Ingredients:
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground allspice
1/8 tsp garlic powder
1/8 tsp ground chipolte chile pepper
1 pork tenderloin (1.25 lbs) trimmed of visible fat
1 tsp extra-virgin olive oil
2 tbsp honey
1 tbsp minced garlic
1.5 tsp hot-pepper sauce
Preheat oven to 350. Lightly mist a small roasting pan or oven proof skillet with olive oil spray. Set aside.
In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder, and chipolte chile pepper. Rub the pork evenly with the olive oil. Then rub evenly with the spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
Meanwhile, in a sm. bowl, combine honey, garlic, and hot pepper sauce. Whisk to mix. Set aside.
Set a lg nonstick skillet over medium-high heat until it is hot enought for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork with the reserved honey mixture.
Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermonmeter inserted in the center reaches 160 degrees and the juices run clear. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10 minutes. Transfer the pork to a cutting board. Holding a knife at a 45 degree angle, cut into thin slices. Serve immediately.
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