Well damn, that’s impressive. Time to step it up.
Group-Home Chicken!
Buy some chicken, pre-cut. (Y’know, wings and thighs and stuff.)
Put it in a pan. Like you’d use with lasagna.
Dump a can of Campbell’s Mushroom Soup over it.
Cook it however long it takes (30 minutes at 350? I forget. Check it.)
Serve.
I started looking in earnest for low carb foods to make when the hub’s and my respective parents approached borderline diabetes.
I found this recipe at http://allrecipes.com/ I don’t know why it’s no longer posted, but I did make a copy of it for the double batch quantity. Easy to change to a single batch for smaller pot- just halve it!
Alaskan Salmon Chowder
You can use fresh or canned salmon, or any seafood of your choice!
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green or red pepper
2 garlic cloves, minced
2 14.5 oz cans chicken broth (I’ve used clear soup base- whatever I have)
4 cups diced potatoes - peeled if preferred
2 cups sliced carrots
2 tsp season salt (optional) I use kosher if at all
1 tsp dill weed
2 small zucchini, thinly sliced (I like to sub one yellow crookneck and use the ripple cut setting on my shredder)
2 14.75 oz cans cream-style corn
2 12 oz cans evaporated milk (2% gives it nice body- your choice there)
4 cups cooked salmon chunks or 2 7.5 oz cans bones removed (I keep the bones and crush them with a fork for the added calcium)
In a saucepan, cook onion, celery, peppers and garlic in 1/4 cup of broth until tender. Add potatoes, carrots, salt, dill and remaining broth. Cover and simmer for 20 minutes or until vegetables are tender. Add zucchini, simmer for 5 minutes. Add corn, milk and salmon, heat through!
Or you can just pop it all in the crockpot at the start of your day and it’s still damn good!
Here’s how it looks using shrimp & scallops:
As a complement to this, I like to roast a head of garlic and pop them out into a glass dish to mash with a fork. Soften- not melt- a stick of butter (about 10 sec in the microwave if refrigerated) or the butter sub of your choice, mix the mashed cloves and spread on sourdough toast. Sometimes, I’ll even add a little honey to the mixture!
I plugged the recipe ingredients in to a couple of calorie sites and they came up with about 300 calories for 1 cup of finished chowder. You can cut some cals by using fat free evaporated milk!
Seven Layer Bean Dip From the Gods (by way of Nathan Fillion)
Layer one: Large can of fat free vegetarian refried beans.
Layer two: mix taco seasoning into low fat sour cream and spread over beans.
Layer three: four large diced tomatoes (use your jug dement for adequate coverage.
Layer four: Guacamole. (I use avocados mixed with Herdez mild salsa). Tomatoes will anchor the sour cream layer.
Layer five: one cute little can of diced green chilies. Suggest wee flinging through fingers for even spreaddage.
Layer six: one cute little can of black olives. Same technique for spreaddage.
Layer seven: shredded Mexican cheese mix. Or to taste. I use a whole bag.
Casserole dish for dip, and a strong chip like Mission Rounds. Dip is thick- will destroy lesser chips. Maybe stock up on Beano, too.
I see what he did there 
As requested: Enchiladas verdes
(I used carnitas from a separate recipe, but you can use any filling you want, really. I’ve been known to use chicken, too).
Sauce:
3 poblano peppers, washed and seeds removed
1 1/2 lbs. tomatillos, outer skin removed, washed and dried.
2 tsp. vegetable oil
1 tsp sugar
1 tsp salt
3 cloves garlic
1/4 c. liquid (I use the cooking liquid from whatever meat I’m using)
Toss poblano peppers and tomatillos with oil. Place on foil-lined baking sheet, and broil in oven 8-10 minutes. Remove and let cool. When cool enough to handle, peel peppers (don’t peel the tomatillos). Place in food processor or blender the peppers, tomatillos, garlic, salt, sugar, and liquid. Process until combined, but still somewhat chunky.
To assemble the enchiladas: heat the tortillas (corn or flour depending on preference), with cooking spray, 2 minutes @ 350F in the oven. In a 9x13 casserole pan, place 2/3 c. of sauce along the bottom. On each tortilla, place 1/3 c. of filling (I use cheese and meat together); roll up and place in casserole dish. When all enchiladas have been placed in the dish, pour in the remaining sauce, distributing it evenly over the enchiladas. Put about 1/2 c. of cheese on top of that, cover with foil, and bake 15-20 minutes @ 450F.
Enjoy!
omgs, Cas.
Sounds so dang good!
The small market near me has a Mexican Deli counter. Their carnitas are beyond delicious and made daily. I still struggle to walk by the chicharrones! I used to buy a small piece and cut it up to season my soups and stews.
Still going strong on my calorie watch!
Replicated the delicious Persian Cucumber salad from that market!
3 persian cucumbers- diced (they look like pickles)
1 large roma tomato- diced
1/4 c red onion- diced small
1/4 c parsley- chopped (I used italian, but it’s your choice)
1 tsp olive oil (optional)
toss in olive oil (and any spices you wish to add) and dress with basalmic vinegar!
NOM!
I have been using this on my lettuce wrapped ‘tacos’ and anything else that can use some crunch!
Speaking of that lettuce wrap- yesterday, the hub and I shredded the lovely lemon chicken our friend Jose cooked for us and made those lettuce wrap tacos! NOM!!
Here is the Chicken Soup I made for Dinner yesterday…(Ok…NO…)
Here is the Recipe for the Soup I made for Dinner yesterday…
2 “boxes” Swason Chicken broth.
1 Rotisserie chicken (a usually get the “Italian” chicken)
1 1/2 Cups Celery chopped.
1 cup Carrots Chopped
1 Cup Leeks. cut into “half moons”
8oz Klusky Noodles. (ok in fact i put in as many as i feel are appropriate that day.)
Salt and Pepper to your own taste.
Bring the Broth, celery, carrots and leeks to a boil and lower heat. simmer 5 minutes.
Add chicken you removed from the rotisserie chicken. simmer another 5 to 10 minutes…
Add noodles. simmer 5 minutes…or when noodles are the way you want em…Serve.
If you keep the bones from the Chicken and the scrapes of celery Carrots and leeks… i will post later how to make your own stock / broth to make your soups even better next time…
Enjoy…
Maybe next i’ll give my recipe for a Caribbean pork bowl… nom nom nom…
has anyone tried the warm sausage dip i posted? I made it again for the games this weekend… a big hit again… give it a try for the super bowl…
This Spaghetti Sauce recipe was dubbed “Donkey Punch Sketti” because it is delicious, savory, and smooth… then about 10 seconds later Smacks you in the back of the head with spicy! be warned this makes a LOT and is not either quick or low calorie.
What you need.
1 Giant Pot (around 12 quart or larger with a lid)
1 Large Cast Iron saucepan
2 67 oz Jars of Prego sketti sauce. the regular kind, no frills here, we want a base
1 pound of ground beef
1 pound HOT sausage
2 good heads of garlic
1 yellow onion
1 stick of butter
1 bottle of Cabernet Sauvignon - bottle no more than $15 we are cooking with it
salt
pepper
rep-pepper-flake-shaker
galic POWEDER… powder not salt. its important.
Parmesan cheese
hope you all like, its a great thing to cook when you are busy around the house, cleaning, playing wow, or whatever. and it makes a CRAP TON so you can freeze it and just reheat whenever.
Made this tonight:
about 1/2 a bag of panko bread crumbs
2 tbsp Molly McButter
1 tsp parsley flakes
1 tsp italian seasoning
1/2 cup Eggbeaters (I used Southwestern Style)
warm up 1 tsp yellow mustard and mix
1 tsp honey and blend with egg mixture
rinse and pat dry 4 chicken breasts
dip in egg mixture and press into bread crumbs
place in shallow baking pan sprayed with cooking spray- not touching
bake at 425 for 35-40 minutes
remove and let sit for 5-10 minutes and serve!
NOM!
I also made sushi rice to go with it and the veg.
3 cups of brown rice cooked in rice cooker (a must have in my family)
1/2 cup coarsely chopped fresh cilantro
rice vinegar (seasoned or unseasoned- your call) to taste, but don’t drench it!
mix and serve!
this is a great way to jazz up leftover rice and goes well with poultry and seafood!
Damn. I gotta pay more attention to the stuff I cook. My idea of measurements is “some” and “a lot.”
this is why most of my measurments are “a stick of butter” or “a head of garlic” and “1/2 the bottle” lol
Here’s a soup I’ve been making to take for lunch
Hamburger Soup - 8 Servings
1lb Ground Sirloin 90/10
2T Olive Oil
1 large onion,chopped
1/2 Cup canned tomato sauce
3 medium potatoes, peeled & sliced
1 pint crimini musrooms, sliced or chunks (I prefer chunked)
1 package frozen spinach, defrosted & water squeezed out
1 28oz can diced or crushed tomatoes
4 Cups fat free beef broth
Salt & pepper to taste
Heat 4qt saucepan, add olive oil soften onions. Brown ground beef. Halfway through browning add mushrooms. Add tomato sauce & cook about 10 minutes on medium/low heat. Add potatoes & stir into meat mixture, cook another 10 minutes stirring often. Add broth & spinach, raise heat to a simmer & cook until potatoes are done.
I season as I go wtih each ingredient added. Keep in mind if you use salt before the mushrooms are added they will release more water as they cook. For those using Weight Watcher’s, at 8 servings they are 5 points per serving. If you lower it to 6 servings it’s 7 points.
I used to watch the Richard Simmons Show with my mom, grandma and sister years ago. I also had a foodmover at one point and subcribed to the recipes. I have to say, the recipes are great both on the cards and in the cookbooks. In addition to the cards, I have the Deal A Meal Golden Edition Cookbook and Sweetie Pie cookbook.
I just tried this soup out last night:
Alpha-Beta Carotene Soup
2 tsp olive oil
1 small butternut squash, peeled and cubed (costco has it cubed to go)
1 small rutabaga, peeled and cubed
1 medium sweet potato, peeled and cubed (these get sticky so I spray pam on my hands first and let it absorb)
1 large carrot sliced into 1/2 inch rounds
2 stalks celery, chopped
2 tsps fresh garlic, minced
1 tbsp dried sage
1 tbsp dried parsley
1/4 tsp salt
pepper to taste
5 (14oz) cans low sodium vegetable broth
note: if using fresh herbs, halve the amount
175 calories per serving size of 1 1/2 cups
Protein: 9.9 gm
Carbohydrate: 25.5 gm
Fat: 4.2 gm
Sodium: 271 mg
I didn’t have the sage, but it turned out great! I also used a low sodium chicken broth I had handy.
Puddytat was sick, so I put some finished soup in the blender for easy sipping.
This is my mod from the Cinnamon-Peach Cottage Cheese Pancakes found at Allrecipes.com
Wet Ingredients
4 eggs (or eggbeaters at 30 cal per 1 egg equivalent)
1 cup cottage cheese (I use fat-free about 160 c per cup)
1/2 cup milk (I use 2%)
1 tsp vanilla extract
2 tbsp butter, melted (I don’t sub butter)
Dry Ingredients
1 cup all-purpose flour (I use whole wheat- 407 cals compared to 455 for white)
2 tbsp white sugar (I sub splenda equivalent)
1 pinch salt
3/4 tsp baking soda
1 tsp ground cinnamon
Directions
Mix eggs, cottage cheese, milk, vanilla, butter in large bowl.
Combine flour, sugar, salt, baking soda, and cinnamon in a small bowl.
Stir flour mixture into the cottage cheese mixture until just combined.
(I blended with my hand mixer whisk and it was fine)
Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry. Flip and cook until browned on the other side. Repeat.
The calorie count can vary according to the ingredients and the size you like your pancakes. I used everything stated above except the eggbeaters.
I was low on the eggbeaters (at 30 cal per ‘egg’) and used large eggs at 90 cals each, so the calorie count on my batch yeilding 9 med/lg pancakes was 133 each (If I’d been able to use the eggbeaters they’d have been 106 cals each). The weblink recipe yields 12 small.
I cooked them on my grandma’s cast iron griddle sprayed with Pam.
I also like to place an old domed pot lid over them to ensure these moist babies cook thru and rise- I like 'em cakey and dry in the middle! Otherwise, spread it a bit thinner. You know how you like your pancakes! lol!
We use Sugar Free syrup (this time it was Mrs Butterworth’s) at 20 cals per 1/4 cup.
Today, we have that hi-pro-glow! NOM!!!
Wasn’t sure where to put this, but this seems the best place. Angry Birds, the Cake:
Recipe here:
http://www.electricpig.co.uk/2011/02/21/bake-your-own-playable-angry-birds-cake/
Pike, you rawk!!
Here’s another weird one. Back when the Dune movie came out, they released a series of activity books for kids. They were quite odd, in retrospect.
Anyhoo, one contained a recipe for Paul Atreides’ No-Bake Spice Cookies. No lie.
Ingredients
[ul]
[li]One baking pan 9x13"
[/li][li]1/2 cup (one stick) sweet butter or margarine
[/li][li]1 tsp. cinnamon
[/li][li]3/4 cup graham cracker crumbs
[/li][li]1 cup coconut flakes
[/li][li]1 6oz. package of chocolate bits
[/li][li]1 cup raisins
[/li][li]1 14oz can of condensed (NOT evaporated) milk
[/li][li]1 1/2 cups of chopped nuts (any variety)
[/li][/ul]
Directions
[ol]
[li]Melt butter and pour into baking pan
[/li][li]Tilt pan so butter covers bottom and sides
[/li][li]Mix the cinnamon and graham cracker crumbs, and then coat the bottom and sides of the pan with it
[/li][li]Sprinkle coconut flakes over cracker crumbs
[/li][li]Sprinkle chocolate bits over that
[/li][li]Sprinkle raisins over that
[/li][li]Pat everything down firmly
[/li][li]Drizzle in the condensed milk
[/li][li]Sprinkle on the chopped nuts
[/li][li]Refrigerate at least four hours, then slice into 1x2" pieces
[/li][li]Store refrigerated in covered containers
[/li][li]Serve to your Guild navigator
[/li][/ol]
Usually swedes just eat waffles with whipped cream, jam and/or syrup. Then I met my girlfriend and learned how her family manages to turn waffles into a three course meal.
Since the recipes are simple and I don’t really know US brands consider this a draft version.
First; fish and waffles
Mix canned tuna (drain the water), mayonnaise, finely chopped sweet onion and curry powder. Let it set for a while in the fridge. Serve on non-sweetened waffles. (The thick sauce is also very good on toast or crackers.)
Second; meat and waffles
Fry minced meat (preferably beef) in a little oil until brown, add chili tomato sauce (we use Heinz) and a little water. Lower heat and simmer until most of the liquid is gone. Serve on non-sweetened waffles with a dollop of crème fraiche, sour cream or yoghurt.
Third; The good stuff
Serve sweetened (or non-) with jam, honey, whipped cream, syrup, or chocolate sauce.
Enjoy.
The second one sounds great! And of course the third one, I like them with butter and syrup or honey. 