Ahh, another week gone by. 37 weeks and I'm beginning to think I may start charging this kid rent. It is getting painful to even walk now, but I try. The wicked March weather isn't helping my situation any, but it is what it is.
This week I tried a couple of fairly easy recipes. I think although I am nesting, I've lost my drive to create great food. Some of the recipes in the Mealtime sections of Jessica's cookbooks aren't really "meals". Some are just side dishes. This week I decided to make mashed potatoes from "Deceptively Delicious" and Skinny Egg Salad from "Double Delicious". I had already made the Skinny Egg Salad before New Year's Eve, but Don told me that I couldn't count it towards my resolution. Stickler!
The mashed potatoes were very easy. Just like making homemade mashed potatoes, only you add cauliflower puree. 1 lb. baking potatoes peeled and cubed (we used red), 1 teaspoon salt, 1/2 cup cauliflower puree, 2 tablespoons margarine spread, 1/2 cup low fat buttermilk. We never use buttermilk, so I just used skim milk. I also added a little bit of garlic salt. We had it with our deer steak stir fry that Don likes to make and it was delicious!
Onto the Skinny Egg Salad. 1 dozen large eggs hard boiled, 4 green onions (left them out, didn't have them), 6 tablespoons reduced fat mayo, 1/4 cup plain yogurt (used greek, but i think it made it taste funny), 1/2 cup cauliflower puree, 1 teaspoon dijon mustard, 1/4 teaspoon pepper, pinch of sweet paprika, whole wheat sandwich bread. Mix everything together and yummo! But really, it tastes a little bit funny to me just because of the greek yogurt I think. But hey, I used a lot of our eggs!
Tonight it's Huevos Rancheros! Can't wait!!
Thursday, March 10, 2011
Wednesday, March 2, 2011
36 weeks! Can you tell I'm counting down the days?
I have to admit, I have not gotten in any running in the past week. I have been walking about 2 miles a day though, so I'm happy with that. My ligaments are starting to protest my daily activities. It's so strange the things that happen to your body when you are pregnant, and fascinating at the same time. I'm not quite sure how we came to be (God, evolution, yada yada) but it can be really mind boggling when you find out how everything works to bring a new life into this world. I must admit though, I sometimes wish I was a kangaroo so I could store this baby on the outside of my body for a while. I suppose that's what the Baby Bjorn is for.
If you'd like a good laugh, you should go walk around Target or Walmart with me right now. You can see the fear in people's eyes as they think my water is going to break right on the spot or something. I am quite a sight. Don says he will wait to take a belly shot of me at least another week since I was almost 40 weeks when he took the picture of my belly with Travis. So maybe I will post that picture until then and you will get the idea.
On to this weeks recipes! The first recipe is Tortilla "Cigars" out of "Deceptively Delicious". The picture of this recipe in the book reminded me of my high school days working at Ponderosa. One of my favorite things to steal off of the buffet were the Toquitos. They were probably very bad for me, and I have to admit, although I worked there all through high school, I've only set foot in a Ponderosa once in the last 17 years.
So, I decided to use my leftover deer meat for this recipe instead of making a meatloaf. I was running out of time in the week to get my two recipes in, so I looked for something to make here instead. 1 cup of sauteed meat (you can use chicken or turkey if you like), 1/2 cup shredded reduced fat cheddar cheese, 1/2 cup yellow squash puree ( I used sweet potato), 1/2 cup carrot puree, 4 ounces reduced fat cream cheese, 1/4 tspn garlic powder, 1/4 tspn salt, 6 large whole wheat tortillas cut in half.
Stir together meat, cheese, purees, cream cheese, garlic powder, and salt. Spread about 2 tablespoons of the mix on the tortilla's edge. Roll the tortilla into a cigar shape. Place seam-side down on the baking sheet. Bake until the tortillas are begin to brown, about 4 to 5 minutes.
Don and I loved this recipe, Travis does not like red meat so he wasn't too fond of it. Oh well, more for us!
My other recipe for the week was home made macaroni and cheese out of "Double Delicious". I told a friend that I made it on Sunday and he said "oh, yum, my mom and grandma always made home made mac and cheese". I had to explain to him that his mom's recipe was probably much tastier just for the simple fact that it is traditional southern mac and cheese, and not the healthy hidden veggie kind I made.
The recipe is as follows: 1 lb. whole wheat pasta, 2 Tablespoons fat free margarine, 2 1/2 cups skim milk, 1 1/2 cups flour, 1 cup cheddar cheese, 1 teaspoon salt, 1/2 cup sweet potato puree, 1/4 cup whole wheat breadcrumbs, 2 tablespoons grated Parmesan. Heat margarine in a saucepan and whisk in the flour. Slowly whisk in the milk. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the cheddar cheese, salt, and sweet potato puree, whisk until smooth. Stir the cheese mixture in with your already cooked pasta. Transfer to a baking dish and sprinkle the top with bread crumbs and Parmesan. Bake at 375 degrees for about 20 minutes.
We all loved this one and we had plenty of leftovers. It's another recipe that I will probably make again. Tonight I made the chicken enchiladas recipe again and it was just as good as the first time.
If you'd like a good laugh, you should go walk around Target or Walmart with me right now. You can see the fear in people's eyes as they think my water is going to break right on the spot or something. I am quite a sight. Don says he will wait to take a belly shot of me at least another week since I was almost 40 weeks when he took the picture of my belly with Travis. So maybe I will post that picture until then and you will get the idea.
On to this weeks recipes! The first recipe is Tortilla "Cigars" out of "Deceptively Delicious". The picture of this recipe in the book reminded me of my high school days working at Ponderosa. One of my favorite things to steal off of the buffet were the Toquitos. They were probably very bad for me, and I have to admit, although I worked there all through high school, I've only set foot in a Ponderosa once in the last 17 years.
So, I decided to use my leftover deer meat for this recipe instead of making a meatloaf. I was running out of time in the week to get my two recipes in, so I looked for something to make here instead. 1 cup of sauteed meat (you can use chicken or turkey if you like), 1/2 cup shredded reduced fat cheddar cheese, 1/2 cup yellow squash puree ( I used sweet potato), 1/2 cup carrot puree, 4 ounces reduced fat cream cheese, 1/4 tspn garlic powder, 1/4 tspn salt, 6 large whole wheat tortillas cut in half.
Stir together meat, cheese, purees, cream cheese, garlic powder, and salt. Spread about 2 tablespoons of the mix on the tortilla's edge. Roll the tortilla into a cigar shape. Place seam-side down on the baking sheet. Bake until the tortillas are begin to brown, about 4 to 5 minutes.
Don and I loved this recipe, Travis does not like red meat so he wasn't too fond of it. Oh well, more for us!
My other recipe for the week was home made macaroni and cheese out of "Double Delicious". I told a friend that I made it on Sunday and he said "oh, yum, my mom and grandma always made home made mac and cheese". I had to explain to him that his mom's recipe was probably much tastier just for the simple fact that it is traditional southern mac and cheese, and not the healthy hidden veggie kind I made.
The recipe is as follows: 1 lb. whole wheat pasta, 2 Tablespoons fat free margarine, 2 1/2 cups skim milk, 1 1/2 cups flour, 1 cup cheddar cheese, 1 teaspoon salt, 1/2 cup sweet potato puree, 1/4 cup whole wheat breadcrumbs, 2 tablespoons grated Parmesan. Heat margarine in a saucepan and whisk in the flour. Slowly whisk in the milk. Bring to a boil and cook until the mixture thickens, about 5 minutes. Add the cheddar cheese, salt, and sweet potato puree, whisk until smooth. Stir the cheese mixture in with your already cooked pasta. Transfer to a baking dish and sprinkle the top with bread crumbs and Parmesan. Bake at 375 degrees for about 20 minutes.
We all loved this one and we had plenty of leftovers. It's another recipe that I will probably make again. Tonight I made the chicken enchiladas recipe again and it was just as good as the first time.
Subscribe to:
Posts (Atom)