Thirsty Thursdays

Amelia had a Super Hero birthday party a couple weeks ago and during lunch we served the guests a Super Hero Power Drink, that was very simple and a lot of fun!!

Sous Chef: Amelia

Recipe: Super Hero Power Drink

Sprite (or some kind of clear soda), 6-8 oz
Pop Rocks Candy, spoonful

Spoon Pop Rocks Candy into clear cup (so you can enjoy watching the action!)  Pour soda into cup and be prepared for some popping, Power Drinking FUN! :)

Critiques ~
The children enjoyed the fizzy, fun drink...however; some of the children discovered that closing your eyes while drinking is a wise choice because sometimes rouge popping candy pieces can shoot into your face! :)

Monday Mornings

I've never make Blintzes before, and they are not my favorite breakfast item, but for a light recipe these turned out good.

Sous Chef:  Megan

Recipe:  Blintzes with Raspberry Sauce (Light Cooking Cookbook, 1994)

1 (16-oz) container low-fat cottage cheese
3 T. egg beaters type egg product
1/2 tsp. sugar
10 prepared crepes (recipe follows)
Raspberry Sauce (recipe follows)

Crepes:
1 cup flour
1 cup fat free milk
1/2 cup egg beaters type egg product
1 T. butter, melted

In medium bowl, blend flour, milk, egg beaters and butter; let stand 30 minutes. In the meanwhile make raspberry sauce and cheese filling.

Heat non-stick skillet or crepe pan over medium-high heat.  Pour in 1/4 cup batter, tilting pan to cover bottom.  Cook 1 to 2 minutes; turn crepe over and cook 30 seconds to 1 minute more.  Place on waxed paper (I just used a plate).  Stir batter and repeat to make a total of 10 crepes.

Raspberry Sauce:

In blender or food processor, puree 1 (16-oz) package thawed frozen raspberries; strain. Stir in 2 T. sugar.

Cheese Filling:
In small bowl, combine cheese, egg beaters and sugar. Spread about 2 T. cheese filling down center of each crepe.  Fold crepe into thirds; fold top and bottom of each crepe to meet in center; forming blintzes.  In non-stick skillet, over medium heat, place blintzes seam-side down; cook 4 minutes or until golden brown. Turn over; cook 4 more minutes or until golden brown.  Top with raspberry sauce and garnish as desired (we sprinkled powdered sugar on top).

Weight Watchers Points for 2 Blintzes and 1/4 cup Sauce:  5 Points 

Critiques ~
Megan: "The tartness of the raspberries and the cheese don't really go together, but I like them separately."
Zachary: "It was good, but the raspberry sauce was too sour!"
Anna: "Wonderful!"
Amelia: "Good."

Great Giveaway!! :)

Isn't this beautiful??!  Fab Frugal Food is giving away one of these beauties...check out their blog! Good Luck to all :)

Sweet Sundays

I LOVE lemon bars, and this recipe is not too sweet and is pretty light too :)

Sous Chef:  Megan

Recipe:  Luscious Lemon Bars (Light Cooking Cookbook, 1994)

Crust:
1/4 cup vegetable oil
1/4 cup granulated sugar
1/4 tsp. salt
1 cup flour
1 1/2 tsp. fat free milk

Filling:
1 egg
1 egg white
1 cup granulated sugar
2 tsp. grated lemon peel
3 T. fresh lemon juice (about the juice of 1 lemon)
2 T. flour
1/2 tsp. baking powder

Drizzle:
3/4 cup confectioners sugar
1 T. fat free milk
1/2 tsp. vanilla
1/4 tsp. grated lemon peel

1. Heat oven to 350. Oil bottom of 8-inch square pan lightly.

2. For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended.  Add flour and milk.  Stir with spoon until well mixed and  crumbly.  Spoon into pan.  Press evenly onto bottom.

3. Bake at 350 for 15 minutes.

4. For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl.  Beat at high speed for 3 minutes.  Pour over hot baked crust.

5. Bake at 350 for 25 minutes or until light golden brown.  Loosen from edge while still warm.  Cool completely.

6. For drizzle, combine the ingredients in a small bowl.  Drizzle over top.  Allow to stand before cutting into bars.

Weight Watchers Points for 1 bar (pan makes 2 dozen bars):  2 Points

Critiques:
"So good!"

Savory Saturdays

Mixed reviews at our house!  I have included recipes for the bisque and the muffins.

Sous Chef: Amelia

Recipe: Chicken Cilantro Bisque (Light Cooking Cookbook, 1994)

6 oz. (2 medium) boneless skinless chicken breast halves, cut into chunks
2 1/2 cups low-sodium chicken broth
1/2 cup cilantro leaves
1/2 cup sliced green onions
1/4 cup sliced celery
1 large clove garlic, minced
1/2 tsp. ground cumin
1/3 cup flour
1 1/2 cups (12-oz can) evaporated milk, fat free
salt and pepper to taste

In large saucepan, combine chicken, broth, cilantro, green onions, celery, garlic and cumin. Bring to a boil. Reduce heat to low; cover and simmer for 15 minutes or until chicken is tender (I used pre-cooked chicken, so I just cooked it until the celery was tender).  Pour into blender container; add flour.  Cover and blend, starting at low speed, until smooth.  Pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.  Remove from heat.  Gradually stir in evaporated milk.  Reheat just to serving temperature.  Do not boil. Season with salt and pepper to taste.

Weight Watchers Points per 1 cup soup: 4 Points

Recipe: Double Cheese Muffins (Light Cooking Cookbook, 1994)

1 1/2 cups flour
1/2 cup cornmeal
1/4 cup sugar
1 T. baking powder
1 egg, beaten
1 cup milk (I used fat free)
1/2 cup cheddar cheese
1/2 cup cottage cheese
1/4 cup butter, melted

Pre-heat oven to 400 degrees. Grease and flour 12 muffin tin pan.

Combine flour, cornmeal, sugar and baking powder in large bowl.  In a seperate medium bowl combine egg, milk, cheeses and butter; blend well. After the oven is pre-heated and pan is ready, then add egg mixture to flour mixture. Stir until moistened. Quickly spoon evenly into prepared muffin cups, filling each 2/3 full.

Bake 20 minutes (mine only took 15 minutes) or until wooden pick inserted in center comes out clean. Serve warm.

Weight Watchers Points per 1 muffin: 4 points

Critiques ~
Amelia: Upon inspection..."I hate this soup!"...Then she tried a bite..."It's a little bit okay."...Then after a few bites and reminding her what ingredients we used to make the soup..."Green onions, that's the ingredient I don't like." She did like the muffins okay :)
Megan: "Mmmm...this is good!!"
Anna: "Wonderful!"
Brian: "Good stuff...Mmm, mm, mm, mm!"
Chef's Notes: I think the soup was good, but the muffins needed just a little bit of salt...perhaps 1/2 to 1 tsp.?

Friday Favorites

This is a light recipe, but it tastes delicious! :)

Sous Chef: no one today (all busy playing!)

Recipe: Creamy Chicken Primavera (Light Cooking Cookbook, 1994)

2 cups water
1 cup carrots, diced
1 cup broccoli flowerets
1 cup tri-colored rotini pasta (I used whole wheat)
1/2 pound cooked chicken, cut into cubes
1/2 cup plain non-fat yogurt
1/4 green onion, finely chopped (green part only)
2 T. plus 2 tsp. reduced-calorie mayonnaise
2 T. grated parmesan cheese
1/2 tsp. dried, basil
1/8 tsp. black pepper
1/4 - 1/2 tsp. salt

In a medium saucepan combine water, carrots and broccoli.  Cook, covered, 10-15 minutes or until tender-crisp; drain. Cook pasta according to package directions; rinse and drain.  In a large bowl combine pasta, carrots, and broccoli.  Toss gently.

In a small bowl combine yogurt, green onions, mayonnaise, cheese, basil, pepper and salt; mix well.  Add chicken and then add to pasta mixture.  Toss gently to combine.  Cover; chill several hours. *NOTE: I served the dish warm and it was great!  I think in the summer I might serve it chilled.

Weight Watcher Points for 1/4 of the recipe: 4 points

Critiques ~
Brian: "This is good stuff"
Zachary: "This is heaven!"
Anna: "Wonderful!"
Amelia: At first glance..."This is yucky"...then she actually ate a bite..."I love it!"

Thirsty Thursdays

This is an anvanced, tasty version of warm milk...very mildly sweet drink for a cold night :)

Sous Chef: Anna

Recipe: Hot Vanilla (by Family Fun)

1/2 cup whipping cream
1 T. chocolate syrup
dash of cinnamon
1 cup of milk (per drink)
2 tsp. sugar (per drink)
1/2 tsp. vanilla (per drink)

Start with the topping.  In a medium bowl, whip 1/2 cup whipping cream until it's frothy.  Add 1 T. chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended and peaks form.  Makes enough to top about 6 drinks.

For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, a drizzle of chocolate syrup, and a dash of cinnamon.

Critiques ~
Megan: "Tastes good...once you add more sugar."
Zachary: "Needs to be more sweet."
Anna: "Wonderful!"
Amelia: "Good...(a little bit later)...I don't like it no more."
My opinion: "I really liked it as a warm, comfort treat...it's not a sweet, dessert type drink."

NEW FEATURE....I've been wanting to add nutritional stuff for those of us who are concerned about watching our weight.  I have tried to follow the Weight Watcher programs to help lose or maintain my weight, depending on what stage of life I've been going through....so, for that reason I will most likely post the Weight Watcher Point values for an item, not necessarily all the health benefits of each ingredient.  Hope this helps you all...I know it will help me! :)

Weight Watcher Points for one cup of Hot Vanilla (using 2% milk...but the point value could be lowered 1 point by using fat free milk):
5.5 points (that includes 2 T. whipped cream and 1 tsp. chocolate syrup that is in the whipped cream and a small amount drizzled on top).

Whip it up Wednesdays

I made this awhile ago, and I've been meaning to post it, but I haven’t taken the time!

Sous Chef: Amelia

Recipe: Sour Cream Banana Cake with Carmel Icing (found in a YW cookbook)

Combine:
¼ butter
1 1/3 cups sugar
2 eggs
1 tsp. vanilla

Sift:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt

Add dry ingredients to creamed ingredients.

Add:
1 cup sour cream
2 bananas, mashed
½ cup pecans, chopped (the children aren’t big nut fans, so I didn’t add them)

Pour into greased 9x12 pan. Bake 40-45 at 350.

Caramel Icing
In small saucepan combine:
1 cup brown sugar
2 T. butter

Simmer for 2 minutes, then add:
¼ cup milk.

Low boil 1 minute longer. Cool to warm. Stir in powdered sugar until desired consistency.

Critiques:
The children have been asking me to make this everyday since I did, so that should say something! :)

Whip it up Wednesdays

This was a simple "Whip it up" recipe that the children loved!!

Sous Chef:  Anna

Recipe:  Bean & Rice Burrito

1 can (16 oz) pinto beans
1 can corn
1 1/2 - 2 cups rice, cooked
1 small can tomato paste
1/2 cup water
2 T. taco seasoning

Combine all ingredients in a large pot; bring mixture to a low boil; turn down heat to medium low and let simmer for 5 minutes.  Serve with warm tortillas and condiments of your choice.

Critiques:
The whole family loved them!! :)

Happy New Year!!

Happy New Year!!  We brought in the New Year with a traditional Southern meal of luck!  Sort of :)

We lived in Florida for 5 years and during that time we became familiar with some southern traditions.  One of them being the New's Year meal to bring luck.  All over the world meals of luck are eaten on New Year's Day, so we thought we would keep with tradition.

I don't really have any great recipes to share today.  The pork was done very plainly in our crock-pot.  The collard greens were cooked with bacon.  The rice was simple and easy, served with salt, pepper and a bit of butter. (NOTE: I was going to make Paula Deen's Hoppin' John recipe, but time was not on my side tonight) 

The cornbread muffins were made from a Marie Callender's mix with a few modifications...(cornbread mix, 1 cup flour, 2 eggs, 1 cup milk, 1/2 cube butter, chili powder, cumin, and tabasco sauce).  All in all I thought the dinner was a bit bland, but all my children liked it, with no complaints :)

If you are interested in the history behind Lucky Foods for the New Year...here is what I found during my research:

Cooked Greens

Cooked greens, including cabbage, collards, kale, and chard, are consumed at New Year's in different countries for a simple reason — their green leaves look like folded money, and are thus symbolic of economic fortune. The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice. It's widely believed that the more greens one eats the larger one's fortune next year.

Legumes

Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has it's own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame.

In the Southern United States, it's traditional to eat black-eyed peas or cowpeas in a dish called hoppin' john. There are even those who believe in eating one pea for every day in the new year. This all traces back to the legend that during the Civil War, the town of Vicksburg, Virginia, ran out of food while under attack. The residents fortunately discovered black-eyed peas and the legume was thereafter considered lucky.

Pork

The custom of eating pork on New Year's is based on the idea that pigs symbolize progress. The animal pushes forward, rooting itself in the ground before moving. Roast suckling pig is served for New Year's in Cuba, Spain, Portugal, Hungary, and Austria—Austrians are also known to decorate the table with miniature pigs made of marzipan. Different pork dishes such as pig's feet are enjoyed in Sweden while Germans feast on roast pork and sausages. Pork is also consumed in Italy and the United States, where thanks to its rich fat content, it signifies wealth and prosperity.