Day 14: BLT Pasta Salad

My sister-in-law, Laurie, invited the entire Fraser family over to her house today for a BBQ and to admire her brand new, beautiful backyard, so I knew we would not be hungry for dinner this evening. Therefore, I told Laurie that I would bring a blog worthy side to the BBQ. After I said this, I realized that I did not have a low cal side in my recipe box that I have tried before and liked, so I went through all my cookbooks and thought that BLT Pasta Salad sounded good. Well, it sounded good because I know how much the Frasers enjoy tomatoes not because I was dying to try it. I read Paul the recipe and asked his opinion and he agreed that it sounded family friendly.

Calories: 149(1 cup) WW:3 points

BLT Pasta Salad

8oz uncooked Macaroni
4 cups peeled, seeded and coarsely chopped tomatoes
4 Hickory Smoked Bacon Slices, cooked and crumbled
3 cups shredded lettuce(Buy Fresh Express Shreds to save time)
1/2 cup fat free mayo
1/3 cup low fat sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Step 1: Boil noodles and drain. Let dry a little

Step 2: Toss noodles with tomatoes, bacon and lettuce

Step 3: Combine remaining ingredients in separate bowl and mix well.

Step 4: Pour dressing over noodle mixture and stir to coat. Serve immediately.

Kitchen Play by Play: I really don't want to talk about it. It was such a pain in the ass. The recipe gave instructions on how to prep the tomatoes. It included boiling them for 30 seconds, then shocking them in ice water, then peeling, then seeding, than chopping. I was exhausted after just doing the tomatoes. Then I had to cook the bacon to the perfect crispness only to have to wait for it to cool off enough for me to crumble. Because I tripled the recipe, it required a lot of pasta which needed a decent amount of water which took FOREVER to boil. The dressing was easy except because I tripled the recipe doing all that math made my head hurt. I was thrilled when I was done...until I looked at my kitchen and saw all the dishes. I left saying, " this better as hell be worth it."

Sorry no pic. We were at the party and I forgot to ask someone to take a pic for me.

The Verdict-
Nicole- IT WASN'T WORTH IT!!!!!!! I did think that it tasted like a BLT, but that it could definitely taste better and have a little more of a punch. Due to my kitchen nightmare and its lack of "wow" factor, I give it a 2.

Paul-gives it a 3.5. " I'd like a little more B(bacon). You couldn't really taste the bacon unless you got a bite with bacon in it."

Austin- Said "no way" to lunch. He was having way too much fun with squirt guns, water balloons and his new dancing monster from Aunt Michelle.

The crowd- I'd say on average the party goers gave it about a 3. Some comments were: " It doesn't leave me wanting more, " " Jury still out on it," "I really like the dressing."

Day 13: Nacho Ordinary Mac n Cheese and Peanutty Chocolate Chip Banana Muffins

No real explanation here except it is all about my boys. Austin requests "orange noodles" on a daily basis, and we know how Paul feels about tacos. The muffins have all their fav ingredients:bananas, chocolate and PB. We actually make pancake stacks with bananas, PB , and chocolate chips because the boys love the combo so much.

We did not get home from a fabulous day at the zoo with Grandma Jane and Grandpa Ray until 5pm, so this was the perfect meal to make. Fast, easy, fun.

Both are from the WW: Annual Recipes for Success(2000) cookbook. I think this cookbook is quickly becoming my new BFF.

Calories: 150 (2/3 cup) WW: 3 points

Nacho Ordinary Mac n Cheese
8oz uncooked macaroni noodles
5oz Velveeta light, cubed
1 teaspoon taco seasoning
1/2 cup salsagreen onion(optional)

Step 1: Boil noodles; drain

Step 2: Add Velveeta and taco seasoning until well mixed and all cheese is melted

Step 3: Stir in salsa. Top with chopped green onion if desired

Kitchen Play by Play: Bella, our dog, could make this recipe; it's that simple. This is a great recipe to make with tiny helpers. Austin helped...by eating like 10 pieces of my already cubed Velveeta :). A few changes: I used 8 oz of cheese because we like it, but given Austin's thievery it may have ended up being more like 5 oz. I also used only 1/4 cup of salsa because I only had Picante sauce, and it is runnier than salsa. The mac n cheese was prepped and ready in about 15 minutes. Just as easy as opening up a box of good ol Kraft. We had watermelon and the Black Bean Fiesta mix again.

The finished product: It doesn't look like much, but it was super creamy and had flecks of salsa running through it.
The Verdict:
Nicole: Dear Kraft Mac n Cheese, Check ya later. You've been replaced. I will forever be a Velveeta mac n cheese girl from now on. I may not bedazzle it every time with salsa and taco seasoning, but Velveeta and I will become VERY close. This particular recipe was like Velveeta and salsa poured over noodles. Done and done. Without question, it gets a 5.

Paul- took one bite and said, "5. This is pretty solid. Velveeta, salsa, taco seasoning...what's not to like?"

Austin-had two helpings and said, "Mmm. Thanks for the noodles, Mom."

Peanutty Chocolate Chip Banana Muffins(16 servings)
1 14 oz pkg of Pillsbury Banana Quick Bread Mix
1/4 cup mini semi-sweet chocolate chips
3/4 cup mashed banana
3/4 cup water
1/3 cup reduced fat chunky PB
3 large egg whites

Step 1: Combine bread mix and chocolate chips and leave a well in center of mixture

Step 2: Combine next 4 ingredients in a separate bowl and whisk together

Step 3: Pour wet mixture into well of dry mixture and stir until moist.

Step 4: Line muffin pan with paper cups or coat with cooking spray. Fill each 2/3 high.

Step 5: Bake for 18-20 minutes at 400 degrees

Calories: 155 WW: 3 points

Kitchen Play by Play: Austin helped with this too. No eating this time, just banging the spoon on the counter. I had a mental fart and just mashed 1 banana without measuring, so I am sure I was short banana. My other mishap was that I used way too small of a bowl for the wet ingredients, and I sloshed some of the mixture onto the counter. Ooops. Everything else went smoothly. I actually made 17 muffins. so a few are a little smaller than the rest. Mine were in for 19 minutes. We ate our first muffins while they were still warm and the chocolate was melted.

The Finished product
The Verdict:
Nicole: I do not love PB, but I thought these were pretty damn tasty. I could get used to having these around the house. I give the muffins a strong 4.

Paul- gives them a 4. " Not much to complain about."

Austin-enjoyed his thoroughly. He'll be excited to see them at breakfast time in the morning.

Day 12: Chicken Marsala

A McLear family favorite. I LOVE chicken Marsala. I order it often at Italian restaurants, so I was excited to learn how to make a low fat version at home. I took out 4 chicken breasts this morning because I didn't read the recipe correctly. It called for 4 halves. So I decided to double the recipe assuming we would enjoy it and welcome leftovers.

Upon further review of the recipe, I realized that it is 251 calories per serving and a serving is only half of a breast. That portion size is not going to cut it for us, so we will be going over tonight. Plus, I want to eat it with pasta. So tonight is our cheat night which I allowed for in the rules of this challenge.

Calories: 251 per serving WW: 5 points

Chicken Marsala(serves 4)
4 Skinless, boneless breast halves
1/4 cup flour
1/4 teaspoon marjoram
1/8 teaspoon salt
1 cup sliced fresh mushrooms
2 tablespoon sliced green onion
3 tablespoons margarine or butter1/4 cup chicken broth
1/4 dry Marsala or dry sherry wine

Step 1: Rinse chicken, pat dry. Pound each half to 1/8 thickness

Step 2: Stir together flour, marjoram, salt and 1/8 teaspoon pepper. Lightly press chicken into mixture on both sides; shake off excess.

Step 3: In large skillet, cook mushrooms and green onions in 1 tablespoon butter until tender. Remove from skillet

Step 4: In same skillet, cook chicken in remaining butter on med-high heat(about 4 minutes). Turning to brown evenly.

Step 5: Return mushrooms/onions to skillet and slowly add broth and Marsala. Cook uncovered for 2-3 minutes or until the sauce thickens slightly.

Step 6: Serve with pasta.

Kitchen Play by Play: Step 1, part 1...not so much. Whoops, I forgot to rinse and pat. I did beat the shit out of the chicken though and a few of them resisted the beating. Shake off excess? Or not. Whoops again. 4 minutes...not in my kitchen. More like 6-7; I was not going to serve raw chicken. Green onions were not part of our meal because Paul does not like them at all. Besides these minor mistakes, everything went smoothly. I made whole grain penne to complete the meal. Total prep time and cook time was about 25 minutes.

The finished product
The Verdict:
Nicole: I felt like I was at an Italian restaurant. I was very impressed with how much it tasted like the chicken Marsala I know and love. This is definitely a keeper. I will make this again, and again, and again. I give it a strong 4. Thanks, McLears.

Paul-gives it a 4.

Austin- Ate it all including the mushrooms. In fact, he asked for more mushrooms. Sorry Grandma Jane, he shares your love for chocolate but not your disdain for mushrooms :)

Day 11: French Bread Caprese Pizza

During my last challenge, I stated that if Paul were stranded on a deserted island he could live on taco meat alone. Well, if it was an upscale island, he would live on Caprese Salad. He had his first "real" Caprese about 2 years ago when we visited my dad in Texas. My dad's friend owns an Italian restaurant and made Paul his special caprese salad. It's special because Benot, the owner, only makes it for his friends and really good customers. It is too time consuming to have on the menu. He slices everything crazy thin and stacks the cheese, tomato, capers, and red onions onto the plate and drizzles it with imported olive oil and balsamic vinegar. Paul loved it so much that in the 7 nights we were in Texas, we ate at Benot's 5 of them.

Paul has tried to replicate this fabulous salad at home; after a few attempts, here is his most successful:
So, tonight is all about my wonderful husband who works sooo hard so that I can have my dream job. I, myself, do not care for any part of the Caprese salad. No thank you tomatoes, capers, basil, or fresh mozzarella, but I was willing to give some of it a try.

This recipe is from my WW: Annual Recipes for Success(2000). I just found this cookbook in my pantry and am pretty damn excited about it. It has a ton of recipes that sound ah-mazing.

Calories: 316 per serving WW:6 points

French Bread Caprese Pizza(6 servings)
16oz loaf of French bread
1 1/2 cups tomato and basil pasta sauce(They recommend Barilla)
2 tablespoons capers
6oz mozzarella cheese(I used Fresh. They recommended pre-sliced Deli)
Fresh Basil leaves(I bought the ones still on the root)
Tomato

Step 1: Slice French Bread in half horizontally and top both halves with sauce.

Step 2: Sprinkle capers evenly over sauce and place cheese on top. Top with sliced vine ripened tomato

Step 3: Bake on cookie sheet for 10-12 minutes at 425 degrees

Step 4: Finish off with fresh basil.

Kitchen Play by Play: Hello, easy. Total prep time: maybe 5 minutes. I almost didn't make both halves because it looked like too much, but Paul told me not to count my chickens before they were hatched. He said he couldn't make any promises about not taking down an entire half by himself.* So, I made both. One for him and one for Austin and I. Paul's had it all. Ours' had sauce and cheese. I forgot Austin liked capers, so he stole a few of Paul's. My fresh mozzarella brick was 8 oz, and I used it all. I did measure the capers and sauce. Plenty of both. I only used 1 tablespoon of capers since they were only going on Paul's half. I put them in the oven for 12 minutes. Paul added his basil and kept his in the oven on warm for about 3 more minutes. He didn't want the basil crisp; he wanted it to meld with the cheese a little. I put my piece back in under the broiler after cutting a piece for Austin. I like my pizza super crispy. After 2 minutes it was crispy and the cheese was a little browned. We had watermelon and green beans with the meal.

The Finished Product
The Verdict:
Nicole- I'm not sure if my rating even counts seeing as how I only had sauce and cheese; but if it does, I give it a 5. It was REALLY yummy. I actually told Paul that it was easier then making a Pillsbury pizza crust pizza and much tastier. I can see this becoming a new Fraser family staple. Maybe next time I'll add some veggies to mine and Austin's. The Barilla sauce was amazing. I didn't miss traditional pizza sauce at all. Austin and I had a watermelon eating contest...he won and that is saying a a lot because I can take down an entire watermelon in one sitting. Seriously, I've done it on more than one occasion.

Paul- gives it a 4.5. Austin's comment this evening says it all. "Daddy, sloooow down. You're gonna choke!"

Austin- ate it like it was his job. He is his mother's son. He loves pizza. It may have something to do with the amount of pizza he ate in utero. I couldn't get enough when I was pregnant. We ate pizza 3-4 times a week. My 53 lb weight gain was proof of this fact.**

*No, Paul did not eat an entire half. He ate about 2/3.
** Yes, I really gained 53lbs. Only 30 with Peyton. I have lost it all since, but if I hadn't started this challenge I would have been on my way to putting it back on :)

Day 10: Inside-Out Cheeseburgers

This recipe was sent to me by my Aunt Caryn who saw it on her MSN homepage. With the weather getting warmer, I was excited to find a burger recipe since we love to grill out. It also reminded me of the Juicy Lucy that was featured on Man vs. Food. Clearly, the Juicy Lucy has far more calories, but the concept is the same. The only negative right off the bat with this recipe is that it called for Gruyere cheese. I love the taste but hate the price. It only called for 1/4 cup of Gruyere, and I had to buy an 8 oz container for $7.00. WTF!!!!! I will now be on a hunt for another low cal recipe that requires a lot of Gruyere cheese.

Here is the link to the recipe with picture...

http://www.eatingwell.com/recipes/inside_out_cheeseburger.html

Here are the changes I made:
85%lean(I couldn't find 90%)
Reduced fat cheddar
1 and 1/2 tablespoon of Worcestershire(I love the stuff)
Light Hamburger buns

I'm not sure if these changes increase or decrease the calorie count, but I don't care. This is how I wanted to make them.

Kitchen Play by Play: I loathe the feeling of raw hamburger meat, so I very rarely make burgers. I just wait for mom to invite us over :). It was very tough for me to separate the 1lb of meat into 8 4-inch wide patties. Paul told me several times that they were not 4 inches but more like 2 or 3 inches. I had to re-roll and pat numerous times. It was also hard to keep a 1/2 inch border around the pile of cheese. I eventually said, "screw it, " and just closed the puppies up. I figured that the worst that could happen was that the cheese would ooze out onto the grill; I had frozen meals on standby. I let my burgers meld for about 45 minutes before grilling. Paul took over from there and because I am a "dead meat" girl, he kept them on the grill for a total of about 10 minutes. They shrunk quite a bit. I served them with tomato and pickles. We also had fresh strawberries and tater tots on the side. One serving of tater tots added 170 calories.

The finished product: Paul took the camera to school today to take pics of his Senior classes and forgot to bring it home, so please see the above link for a visual representation.

The Verdict:
Nicole: Pretty yummy. I did not taste the Gruyere per say, so I'm not sure if I would spend the money again. I may just use cheddar or Monterrey jack or a combo of both. The flavor of the burger was really good too. It is very similar to my mom's burger "recipe." Paul cooked mine perfectly. He is the grill master! I give the burgers a 4.

Paul-gives it a 3.95. The 90% lean makes it a little dry and you can always use more cheese. **

Austin- There were pickles. No need to say more. The meat was a mere side dish next to the pickles. He ate the tots too. He ate a quarter of a burger.

** I told him that it would no longer be low cal if we listened to his recommendations. He said, "yeah, I guess it's only fault is that I'm used to your mom's juicy burgers."

Day 9: Pork Tortillas Adobo

This is from my WW Take Out Tonight Cookbook again. Obviously, it was under the Mexican food section. The main reason for choosing this recipe tonight is that I still had 1lb of pork tenderloin left over from the 2 lb tenderloin I bought for the Chinese BBQ Pork. I wanted to use it before I forgot I had it.

This was a big step for me because i do not eat Mexican food unless American tacos and cheese quesadillas count. In fact, none of the ingredients in this recipe sounded good to me. However, I decided that I have been pleasantly surprised in the past by recipes I thought sounded disgusting, so this dish could actually vend up tasting good.

I needed the onions and cider vinegar and waited until Paul got home because Austin was having a good time in his pool. Of course, it waited until I was pulling out of the driveway to torrential down pour. The checker at the Jewel even said, "you came out in this weather just for these items." Thanks, dude. Before I just wanted it to be good, now I needed it to be good to make it all worth it :)

Pork Tortillas Adobo(serves 4)
Calories: 309 WW: 6 points

1 teaspoon olive oil
2 onions, sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup water(Ooops. There was supposed to be water???)
1/2 cup tomato sauce
1 tablespoon packed light brown sugar
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon cider vinegar
1 1lb pork tenderloin, trimmed of all visible fat
4 (8inch) fat free flour tortillas

Step 1: heat a large nonstick skillet. Swirl in oil and add onions, granulated sugar, 1/4 teaspoon of salt and WATER. Cook uncovered, stirring occasionally for about 20 minutes(onions softened and lightly browned).

Step 2: Stir in the tomato sauce and simmer about 5 minutes. Remove from heat and keep warm.

Step 3: Combine the brown sugar, chili powder, oregano, cumin, vinegar and 1/4 teaspoon salt in small bowl.

Step 4: Rub mixture all over pork. Place pork on greased rack in roasting pan.

Step 5: Roast pork at 450 degrees for 25 minutes or until internal temperature reads 160 degrees Fahrenheit. Transfer pork to cutting board and let sit for 10 minutes.

Step 6: Wrap tortillas in foil and warm in the oven(about 10 minutes).

Step 7: Thinly slice pork and stir into the sauce/onion mixture. Scoop 1/4 of mixture into a tortilla. Fold in half.

Kitchen Play by Play: Relatively easy. I put the onion mixture together first, but did not start it until I put the pork in the oven. I wanted to make sure that both components were hot when served. I was very surprised at how far the little amount of rub went. It coated the entire tenderloin very well. I was not a fan of the smell. I do not like cumin at all. I think it smells like dirty arm pits. The only real issue,other than the one noted above, with this recipe is that the pork was not done enough for me after 25 minutes, so I put it in for another 5. I then let it stand for about 8 minutes before slicing. Needless to say, by then, my onions were cold. I found Bush's Grillin' Beans, which we love, in Black Bean Fiesta flavor so that is what accompanied our pork tortillas this evening. One serving of the black beans is a little more than 1 pt.

The Finished Product
The Verdict:
Nicole- I actually really liked it. I loved the balance of sweet and a tad spicy. I'm not sure what kind of difference the 1/4 cup of water would have made, but I thought the onions were cooked perfectly and that the pork was super tender. I would maybe consider ordering this at a Mexican restaurant instead of my quesadillas. I give it a 3.5. The beans were excellent as well.

Paul-gives it a 3.5 too.

Austin- Could not eat the beans fast enough. He loves beans. He eats the kidney beans out of chili and always asks me for my black beans off my salads. He thought the pork was just okay. He didn't go crazy over it. It was no marinated flank steak.

Day 8: Cheesy Chicken Hash(Crock pot)

It's from Family Circle Magazine. I needed a crock pot recipe to leave for the boys and Jane while I was at GLEE LIVE. This seemed like something my boys would like: cheese, steak sauce and potatoes. I also liked that the longest it needed to be in the crock pot was 5 hours so I could wait to start it until at least one child was napping.

I gave a few last minute instructions about the recipe and left it to them to finish and enjoy!

Cheesy Chicken Hash(8 servings)
Calories: 269 WW: 6 points

1 12 oz can evaporated milk(low fat or fat free)
3 tablespoons steak sauce(A1)
2 tablespoons yellow mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 28oz bag O'Brien frozen potatoes
1 lb ground chicken(breast only would be less calories)
1 large onion, finely chopped1/2 cup shredded Swiss cheese
1/4 cup chopped fresh parsley

Step 1: Whisk together evaporated milk, steak sauce, mustard, salt, pepper. Set aside

Step 2: Spray crock pot bowl with cooking spray. Add potatoes, chicken and onions and mix. Pour steak sauce mixture over the top.

Step 3: Cover and cook on high for 2 1/2 hours or low for 4 1/2 hours, stirring once halfway through

Step 4: Remove cover and stir when done. Sprinkle with cheese and parsley and replace cover for 30 minutes more or until cheese has melted. Serve immediately.


Kitchen Play by Play: Doesn't get much simpler than this. You don't even have to thaw the hash browns. The biggest job is the chopped onion. I mixed it all together, minus the cheese and set the crock pot on low. They put the cheese in with a half hour to spare. I forgot to buy parsley, so it was missing from the dish. They ate it with green beans.

The finished product: Paul remembered to take a picture, but I cannot post it. It does not look pretty. It needed the parsley. It looks like a pile of light brown mush, although I guess that is what hash is. Okay, I talked myself into showing it. Here it is.



The verdict:
Paul-gives it a 2. He can't put his finger on it, but there was just something about it that he did not like the taste of.

Jane- gives it a 4. She said it tastes much better than it looks.

Austin-ate it up. Paul had to spoon feed it to him, but that is just because Austin was being silly.

Day 7: Do Ahead Pizza Casserole

Dianna came over this afternoon with the girls, so obviously I had to try one of the recipes she gave me. This is one she hasn't tried, but thought I'd like. I figured with pizza in the title how bad could it be. I do have to admit that seeing eggs in a recipe with pizza ingredients did gross me out. I also don't love prosciutto, but I assumed it would be well disguised. Also, Dianna made a good point. In the future, this recipe can be tweeked depending upon personal taste. You could add mushrooms, green peppers, onions, mini pepperoni. The options are endless.

Good news: It gets put together the night before.
Bad News: See Kitchen Play by Play

NOTE: I will be cooking tomorrow: Crock Pot Cheesy Chicken Hash, but I will not be blogging until Wednesday. Paul, his mom, and Austin will rate it, but I will be gone at GLEE LIVE...WooHOOO!!!! I will get their ratings and make two postings on Wednesday

Make Ahead Pizza Casserole(serves 6)
1/4 lb prosciutto, chopped
1/2 shredded low fat mozzarella cheese
3 medium tomatoes, chopped
6 cups cubed french bread
5 eggs
1 1/4 cups skim milk
1/2 cup reduced fat sour cream
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder

Step 1: In large bowl, combine the mozzarella cheese, prosciutto, tomatoes, and bread.

Step 2: Arrange mixture evenly in greased 9x13 pan

Step 3: Using the same bowl, beat the eggs with a whisk. Add the milk, sour cream, oregano, basil, and garlic powder. Beat well.

Step 4: Pour the egg mixture over the bread, tilting the pan from side to side to coat all the bread.

Step 5: Cover the pan with foil and refrigerate at least 3 hours or overnight.

Step 6: Remove from fridge at least 20 minutes before heating. Cook uncovered at 350 degrees for 35-45 minutes or until crisp on top

Calories: 375 calories WW: 8 points

Kitchen Play by Play: Bad news #1: This was very time consuming, again, mostly due to my lack of chopping skills. I had to chop 3 tomatoes and a loaf of bread. Bad news #2: I sustained my first challenge related injury. Bread knife-1, Nicole-0. It wasn't too deep or bloody but enough that had Heather been around, she would have passed out. I took universal precautions and quickly bandaged myself up to keep from adding an "extra" ingredient to the casserole. I had to then mix the bread mixture with only one hand which was not an effective use of my time. I also had to crack the eggs very slowly to keep from getting egg goo in my wound. Overall, the actual prep was a nightmare. I was very glad when it was over. I threw it in the fridge and was happy to forget about it for 24 hours. I took it out 30 minutes prior to oven time. I cooked it for 42 minutes because I wanted to make sure the eggs were cooked through especially with the kids and a pregnant Dianna. I let it cool for about 5 minutes.

The finished product(This is 1/6 of the casserole or one serving)The Verdict:

Nicole: It was like a warm foccacia bread. The house smelled great, and it was very yummy. I couldn't taste the egg at all and the prociutto gave it a nice saltiness, but did not overpower the dish. I will make it again, but next time I'll add mushrooms and onions. I give it a 4.

Paul- had it for dinner so he could rate it. He gives it a 4. "Liked the idea of it and it tasted good. Even though it would add some calories...maybe next time a red dipping sauce."

Austin- LOVED it. He asked for more at lunch and ate it for dinner as well.

Dianna-gives it a 3.8. "Very tasty. I would definitely make it, and I like recipes that allow you to experiment with different ingredients/flavors. If my children had gobbled it up, I would bump it up to a 4, but apparently they were saving room for the pie."

Natalie and Cara-Didn't really eat it. They were too excited about the pie.

Day 6: Chinese BBQ Pork and Frozen Key Lime Pie

The theme for the next few days is do ahead meals. This recipe falls under that category. I mixed the marinade together last night and the pork spent the night in the fridge. The recipe is from my WW Take-Out Tonight Cookbook. The cookbook is organized by cuisine and includes recipes that we'd find at all our favorite restaurants. I have tried several recipes from the Chinese section but this one is new for me.

It does require some strange ingredients like oyster sauce, hoisin sauce and dark sesame oil, but almost all of the recipes in the Chinese section have these ingredients as well so it's a good investment.I bought a 2lb pork roast and cut it in half, so look for another pork dish sometime this week.

Calories Per Serving: 157 WW: 3 points

Chinese BBQ Pork(serves 4)
1lb boneless pork tenderloin
2 tablespoons honey2 tablespoons hoisin sauce
2 tablespoons sake or dry white wine
2 teaspoons oyster sauce
2 teaspoons reduced sodium soy sauce
1 teaspoon dark sesame oil

Step 1: Prick tenderloin all over with knife or fork

Step 2: Combine all ingredients in gallon size Ziploc bag. Squeeze out all air.

Step 3: Refrigerate overnight; rotating meat several times

Step 4: Spray rack of roasting pan with nonstick spray. Lay pork on rack. Discard marinade

Step 5: Roast at 450 degrees for 25-27 minutes(medium) or until internal temperature 160 degrees

Step 6: Transfer meat to cutting board and let sit for 5 minutes. Slice and serve.

Kitchen Play by Play: 5 minutes tops. No chopping, no slicing, no major measuring. Nothing to say...it was as simple as it gets. I used Chardonnay; is that a dry white wine? If not, oh well, it's all I had. I like my meat well done, so I put the pork in the oven for 30 minutes and then covered it with foil once it was out to let it continue to cook. I sliced it and served it with white rice and green beans. Paul thought the rice was a little blah, so he added plum sauce to it.

The finished product: The blog site will not let me upload the pork. I'll try again later!

The Verdict:
Nicole-Most tender piece of meat I've had in a long time. The flavor was good too. I will definitely make this again. I think I would try to make a sauce to go with it though. I give it a 4.

Paul-gives it a 3. It was tender. It didn't taste like the marinade. It needed a sauce.

Austin- ate everything I put on his plate, but then began chanting for cake.


KEY LIME PIE

A Dianna recipe. I've had it at her house before, and I crave it. It is sooo yummy. When I saw the weather report for how hot it was supposed to be this weekend, I knew I had to make it. It is super refreshing and light!

Frozen Key Lime Pie(4 points per serving, serves 10)

14 oz. can fat free sweetened condensed milk

1 Tablespoon grated lime zest

½ cup lime juice or key lime juice

2 cups fat free Cool Whip

1 reduced fat graham cracker crust

1 lime, thinly sliced (for garnish)

Step 1: Whisk together lime juice, zest and sweetened condensed milk in a large bowl.

Step 2: Fold in the Cool Whip one-third at a time just until blended.

Step 3: Spoon the filling into the graham cracker crust, smoothing the top with a rubber spatula.

Step 4: Freeze until firm—at least 4 hours.

Step 5: Let pie stand at room temperature 10 minutes before slicing.

Kitchen Play by Play: SOOOO easy. I looked everywhere for key lime juice and could not find it, so I used regular lime juice. The worst part about this recipe is that you have to wait 4 hours for it!!

The finished product

That is Austin's piece that is missing.

The Verdict:

Nicole: LOVE it!!!! It may only be 4 points, but when you eat half the pie I think it loses it's low calorie title. It was very refreshing. This will be in freezer for the entire summer!! Huge 5.

Paul:gives it a 4. Light and refreshing.

Austin: He helped make it. After chanting for cake, he was very pleased at what I presented him with. He ate it within seconds of receiving it.

Day 5: Sausage and Penne with Vodka Tomato Sauce

Yet another recipe from Dianna. This is one she hadn't tried, but thought we'd enjoy. We love Italian food, and Austin hearts noodles of any kind. It seemed really easy too. Plus, Paul was going to be home for dinner tonight and he really enjoys sausage in his pasta...so perfect pick.

Calories per serving: 235 WW: 5 points
Kitchen Play by Play: I bought the Archer Farms(Target) Italian Chicken Sausage and Barilla Whole Wheat pasta. I'm thinking the whole wheat may have cut the calories a little, but I'm sticking to 5 points per serving anyway. I used 4 cloves of garlic because very seldom is there such a thing as too much garlic. Chopping the garlic and onion was the most time consuming task(3 minutes). The sausage browned very quickly and the onion and garlic sauteed as quickly as the recipe claimed it would. I am very impressed at how well written and easy to follow the recipe is. It's perfect for a kitchen moron like me. I knew from the start that the sauce would not be thick since 3 tablespoons of cheese is its only thickening agent, so I left the Romano cheese on the table to top the pasta if needed. Again, the 1 cup of pasta amazed me. It's a lot especially with the sausage. I definitely put more than 1/2 cup of sauce on mine though, so I may need to add a point or two to my serving size. I considered the tomatoes our vegetable for the evening and enjoyed serving a one pot meal. Very little cleanup.

The finished Product: Batteries, and I remembered to actually take a picture tonight. This is Paul's; he probably had 1 cup of sauce/sausage.

The Verdict:
Nicole-Flavor was there and was good. I could really taste the olive oil/garlic mixture. The sausage was VERY yummy. I think I may buy it instead of Italian sausage from now on. I still cannot accept a runny sauce though. I feel like my noodles are naked and are begging to be covered. I did not add extra cheese because I did not want the extra calories. Paul did though and it did not seem to thicken it up much. I'll eat the leftovers, but I probably won't make it again when I have so many other great pasta recipes in my box. I give it a 3.

Paul-gives it a 4. It wasn't a 3 but not quite a 5. Little bit of everything made it good. A sausage, noodle or tomato by itself was just kinda blah, but together it all worked.

Austin- Ate about 15 pieces of sausage once they were browned and waiting to be added to the sauce. I kept seeing his little eyes peering over the counter and hearing, "more sausage please." Once it was in his bowl with sauce and noodles, he still only ate the sausage. He passed on the noodles for sausage. So totally buying these instead of real Italian sausage. I may even try to pass them off as hot dogs. Who am I kidding? The kid is a hot dog connoisseur. He'd never buy it.

Day 4: Chicken Tortilla Pie

From Cooking Light: Fresh Food Fast Cookbook via Heather. It sounded really yummy and seemed really easy and fast. Heather told me the black bean dip would be hard to find, but I was determined to succeed; and I did once I asked for help at the Jewel and four different people helped me find it. It was hidden in the organic section among all the salsas.

Tonight I had two guests for dinner my mom and my Aunt Caryn. Mom came again because Paul had another meeting and Aunt Caryn came because her and mom have Friday night date nights. So tonight, date night was at my house. Heather had already hyped up the recipe to Aunt Caryn so the pressure was on to pull out a win tonight.

Chicken Tortilla Pie
2 cups shredded cooked chicken breast
1/4 c fresh salsa (recipe below, or you could just use store bought pico de gallo)
1 c spicy black bean dip
4 (8 inch) multigrain flour tortillas
1/2 c reduced fat shredded Monterrey jack
cooking spray

Step 1: Preheat oven to 450.
Step 2: Combine chicken and salsa in a med. bowl.
Step 3: Spread 1/4 c black bean dip over each tortilla. Top each evenly with chicken mixture and 2 T cheese. Stack tortillas in bottom of 9 inch spring foam pan coated with cooking spray.
Step 4: Bake at 450 for ten minutes or until thoroughly heated and cheese is melted. Cut pie into 4 wedges. Serve immediately.

Serving Size: 1 wedge, yields 4 servings. (380 calories, 11g fat, 39.9 g protein, 12.2 g fiber)

Fresh Salsa
1.5 c refrigerated prechopped tomato, onion and bell pepper mix (I just chopped my own)
2 T chopped fresh cilantro
2 T fresh lime juice
1/4 t ground cumin

1. Combine all ingredients in a med. bowl, stirring gently.

Here's the nutritional info in case you wanted to eat it on its own with chips: Yield 6 servings (serving size 1/4 cup). 12 calories, 0g fat, 0.7 g fiber)

Kitchen Play by Play: Lots of changes tonight to the recipe. I cooked the chicken in the steam bags of course. I BOUGHT a 1/4lb of the Jewel Chef's Kitchen Pico de Gallo, and I used it all. I did not add anything to it even though the recipe calls for lime juice and cumin. I found Desert Pepper Trading Company Spicy Black Bean Dip which I did not measure. I bought fat free tortillas rather than multigrain; and I could not find low fat Monterrey Jack cheese, so I bought a low fat Mexican blend instead. Prep was ridiculously easy. I put it together in less than five minutes. I only used three tortillas because I ran out of the chicken/salsa mixture. My layers were very full. I used an 8 inch round non stick cake pan because I do not own a spring form pan. I put it in the oven, and it was perfect after 12 minutes. I served it with guacamole and chips and salsa. Mom requested corn, so I threw a can of corn in the micro as well.

So...I bought the batteries today as promised, but we were all so excited to eat that we devoured it before it could smile for its closeup. It looked fabulous :)

The Verdict
Nicole- LOVED it!!!! It was very spicy so the side of guac was necessary for me. The flavor was outstanding. SOOOOO yummy. The black bean dip and the salsa is what made it, so depending on what types you choose the taste could be totally different. I will always by the same combo when I make it from now on. Another recipe Paul will be disappointed he missed and unfortunately tonight there were not any leftovers. In fact, my only complaint would be that the serving size is pretty small. I would happily eat the extra 400 calories if it meant a second piece. I give it a 5.

Mom-gives it a 4.3. It was a little too spicy for her, but overall very yummy.

Aunt Caryn-gives it a 4.8. Very yummy, perfect amount of spice.

Austin-too spicy and he was too tired to think about eating anything. He was in bed by 5:55. We'll see what that means for a wake up time. He did ask for the steak from last night and when I was heating it up in the micro and talking to my mom, he yelled, "Mom, the meat's done." Seriously, I'm making that flank steak once a week.

Day 3: Marinated Flank Steak

From the Dianna Collection. Tonight's choice was based on the fact that my mom was coming to dinner, and she despises chicken of any kind. She says she'll eat it if it's well disguised, but very few recipes have accomplished this feat. She likes steak, so I figured I'd give this recipe a whirl. The other main reason for choosing this recipe is that 99.9% of it is prepared the night before making it a throw in the oven kind of a meal. I knew we'd be outside most of the day and that the kids, and me, would need showers/baths before being able to sit at the table. Therefore, I knew I needed something quick.

Paul had a meeting for his golf team so he wasn't able to dine with us or offer his verdict, but my mom will serve as a guest judge this evening instead.

Calories: 207 per serving WW: 5 points

Marinated Flank Steak(4 servings)

1/4 cup low sodium soy sauce

2 teaspoons honey
2 teaspoons grated ginger root or 1 teaspoon ground ginger
2 teaspoons grated lemon zest
2 garlic cloves, minced
1 tablespoon dry sherry
pinch crushed red pepper flakes
1 lb flank steak
2 teaspoons olive oil
salt/pepper

Step 1: In a gallon size Ziploc bag, combine soy sauce, honey, ginger, lemon, garlic, sherry, pepper flakes. Then add steak.

Step 2: Seal the bag, squeezing out the air; turn to coat steak. Refrigerate, turning the bag occasionally, for 24 hours or overnight.

Step 3: Remove meat from refrigerator at least 30 minutes before broiling

Step 4: Pat meat dry with paper towel and discard extra marinade. Rub meat with olive oil

Step 5: Broil meat 3 inches from heat(4 minutes per side), turning only once and salting the cooked side.

Step 6: Season with pepper and let cool on cutting board for 2-5 minutes. Slice thin on a diagonal.

Kitchen Play by Play: LOVED that I could do it at night after the kids were asleep. I wish more recipes had this option. Super easy. I used ground ginger, regular soy sauce, and 3 cloves of garlic. Paul helped me prepare the marinade and our combined prep time was probably 4 minutes. We put it in the fridge and moved it around 2 or 3 times during the 24 hour period. I took it out about 45 minutes prior to broiling. I broiled the meat in a 9x13 glass pan and really did put it as close to the flame as it could get. I was skeptical about the meat being cooked in 8 minutes and as it turned out I was right to be weary of the timing. My mom took it out the first time and said it was mooing at her(very rare). I put it back in for another 3 minutes, and it still was very pink. I then sliced it and put it back in a third time for 3 minutes more. After it's third visit to the oven, it was a solid medium. I like well done, so it was difficult for me to keep from putting it back in again; but, I was worried I was going to dry it out. We had sweet potatoes again because my mom loves them and broccoli for Austin.

No picture...my camera is out of batteries, and we do not have any in the house. I will get some before tomorrow's post.

The Verdict:
Nicole- you know how I feel about steak. I don't like it. If I do eat it, it needs to be drenched in A1. Well, times are changing...this steak was wonderful, and it certainly did not require A1. The flavor was outstanding. It is a real palate pleaser. Paul is going to be upset he missed it, but I saved some for him. I give it a strong 4. It would be a 5 if the meat was a little more well done. I'll have to play with the cooking time a little more next time I make it.

Cathi(mom)-gives it a 3.8. Not a ginger fan, though it wasn't too gingery.

Austin- My meat hating child was not at the table tonight. The child who had an iron deficiency and will only eat fast food cheeseburgers, was shoving this meat into his mouth by the fistfuls. He asked for more meat 3 times. He even said, "so good." He didn't even ask for ranch or ketchup. Just meat...straight up. From Austin's reaction alone, I may be making this dish once a week from now on.

Day 2: Spicy Oven Fried Chicken

Another recipe from Dianna. She is the most wonderful friend in the whole world; and when I decided to challenge myself again, she went through all her recipe books and copied close to 30 recipes with 400 calories or less for me. She did most of the leg work for this challenge. She included a note with the stack of recipes saying that some were her family's favorites, some she thought sounded like me, and some she wanted to try but hadn't yet. Tonight was a McLear family favorite which I hoped would become a Fraser family favorite as well.

The MAIN reason for choosing the fried chicken for tonight's meal is that I still had thighs in the fridge that I did not use for the cacciatore last night. I planned accordingly and chose two meals this week that required chicken thighs. I'm starting to catch on.

Dianna emailed me her scanned copy of the recipe so that I did not have to type it out which is why the formatting is different than usual. If it is too difficult to read, let me know and I will type future recipes out instead.

Kitchen Play by Play: I had to skin the chicken again...GROSS. Bones needed to be in for tonight's recipe though. I used Franks Red hot sauce and cornflakes instead of almonds to cut a point off the recipe. I let the chicken soak in the sauce for about 30 minutes. My cooking spray was olive oil based. Total time in the kitchen was about 10 minutes. Really easy. Sweet potatoes and corn finished the meal.

The finished product

The Verdict:

Nicole: Yummy. SUPER crunchy. Chicken was juicy and delicious. I thought it had a small kick but nothing crazy. I would maybe even add more hot sauce next time. I give it a 4.5. Great alternative to "real" fried chicken.

Paul- gives it a 4. "It was like I was at a restaurant. Crispy coating and tender, juicy chicken."

Austin- only had a bite. He was too interested in the corn.

Here we go again...Day 1: Crock Pot Chicken Cacciatore

Paul has softball tonight; so I knew I needed to make something that required very little prep once he got home, hence the crock pot dish. This is from Dianna who as never steered me wrong on a recipe. She is the genius behind cake balls, so basically I trust any recipe she suggests. I'm not a big green pepper fan, but I assumed that they would wilt away to nothing after cooking for 8 hours, and I wouldn't even know that they were there.

This recipe is about 200 calories per serving depending on the size of your thigh. Clearly, not your thigh, although looking at my own thigh reminded me to choose a smaller chicken thigh to dine on. A serving includes one thigh and a ladle full of sauce. You can add a cup of any type pasta for an additional 200 calories.

Those of you who are Weight Watcher freaks like me will be happy to hear that this recipe with noodles is only 8 points. If you buy a high fiber pasta, it could lower to 7 points.

Slow Cooker Chicken Cacciatore (1 cup=4 points)

1 lb. boneless, skinless chicken thighs

14.5 oz can crushed fire-roasted tomatoes

1 cup sliced mushrooms

1 green bell pepper, sliced

1 onion, chopped

1 garlic clove, minced

¼ cup dry red wine or chicken broth

1 Tablespoon tomato paste

¾ tsp dried oregano

¾ tsp salt

¼ tsp pepper

Step 1: Place all ingredients in slow cooker with chicken on top

Step 2: Cook 5-6 hours on high or 6-8 hours on low

Step 3: Make pasta if desired

Kitchen Play by Play: So we all know by now how much I hate touching raw chicken, yet I decided to buy bone IN thighs WITH skin because I am a Jew, and it was much cheaper. Therefore, my prep time was far longer than it should have been because I was ripping away at the skin and peeling off the slimy membrane that was underneath. I did not even try to de-bone the thighs. I figured the meat would be so tender that the bones would be easy to locate. Once I dealt with the chicken mockery, the rest of the prep was simple and quick. I added 2 tablespoons of tomato paste just because. I figured it couldn't hurt and again, the Jew in me was upset about buying an entire can for just one measly tablespoon. I chose to use low sodium chicken broth mostly because I did not have dry red wine in the house. What is considered a dry red wine anyway? I only ever have Shiraz or Cabernet on my wine rack. I used 5 chicken thighs and a very large clove of garlic. I did not add more mushrooms even though a cup seemed like it was not nearly enough. My Jewness did not win here because frankly the mushrooms seemed a little sketchy. There was an unpleasant feel to them that I did not care for. But yes, I still added a cup after thoroughly washing them. I set the crock pot for 8 hours and went about my day. I made mini penne and broccoli(in the steam bags) to go with the meal.

The Finished Product

The Verdict:
Nicole: First off, I was very surprised by how much pasta was on my plate after measuring out a cup. It was definitely worth the extra points. The chicken was super tender and moist, and the bone did fall right out once it hit my plate. The peppers were hard to find and did not bother me at all. I would add more mushrooms next time because I love them. The flavor of the sauce was really good. I would maybe add a clove or two more of garlic next time and maybe a tad more salt, but other than that, it was perfect. I was really full. Well, well worth the 8 points. I'd give it a 4.

Paul-gives it a 4. Chicken was tender, but the sauce was a little thin.

Austin: was taking the chicken by handfuls and shoving it into his mouth. He actually did not finish his noodles, but he took two helpings of broccoli of course.

New Challenge, New Rules

Okay, I have had some time off from cooking and quickly realized it was time to start up again when I looked at our CC bill online. Since I stopped cooking on April 5th, we have spent $115 going out to eat. Slightly justified by a $40 Mother's Day meal(pizza and sandwiches), but still a little out of control. We didn't even go anywhere nice for the remaining $75 . We ordered a pizza and went to Fridays, Buona Beef, and Potbelly.

Clearly, from the above choices money is not all we have to worry about. It's time to start watching our calories and eating out prohibits us from doing so. Hence, the need to start a new challenge centered around low calorie meals.

Due to the nature of the new challenge, I believe that some changes need to be made to the rules. So they are as follows:

1) All recipes must be 400 calories or less per serving

2) A vegetable is required with every meal

3) A variety of cuisine is necessary each week
* Chicken
* Pork/Turkey
* Beef
* Vegetarian
* Slow Cooker

4) One low calorie dessert will be made each week

5) Prep time will increase to 25 minutes given that a lot of fresh ingredients will be used and therefore need to be washed and chopped.

6) Budget will increase to $225 to allow for fresh produce/spices

7) One night a week we will get a night off from a low cal meal. I will still cook, but will make something above our 400 calorie limit.

8) I will behave at Breakfast and Lunch as well to ensure that I see some weight loss by the end of this challenge. I'd like to lose 10lbs, but I'll be realistic and say 5lbs.

That is all. My 400 calorie challenge will begin Tuesday, May 18th. That will give me time to collect more recipes and grocery shop.

If you have some recipes that will work for this challenge, please send them my way.

Final Thoughts

It was an adventure. I really enjoyed looking for and trying out new recipes. Paul and I both noticed a difference in how we felt because of the variety of foods we were eating. We felt healthier and more energized. We used to eat ground beef 3 days in a row and not because we love it, but because I would never think about dinner until the last minute and we always have ground beef in the freezer. The planning has been great for me too. It is so much less stressful when you know exactly what you are cooking for the week. I will continue to make a weekly menu from now on. As far as the budget goes, I stopped adding up the receipts after week 2, so I will be interested to see what the final total adds up to be.

In my mind, I came out on top even if the budget was blown. I cooked for 30 days straight. I included a vegetable in every meal; I made a meal from each category every week, and I used several new recipes many of which will stay in my recipe box until I die.

Here are my top 5 favorites from this challenge

5- Russian Chicken

4- Spinach and Mushroom Frittata

3- Pork Chop Casserole
2- Spaghetti and Meatballs

1- Easy Cheese and Chicken Enchiladas- they were excellent, but really it is because it was the meal that taught me about steam bags.

Here are Paul's top 5:
5-Appetizer Night(Taco dip, BLT Dip, Dog Food Burgers)
4-Stuffed Flank Steak
3-Pork Chop Casserole
2-Easy Chicken and Cheese Enchiladas
1-Buffalo Chicken Casserole

The toughest part of this whole challenge was the actual blogging. I loved sharing my thoughts; but since I am not from the typers, it would take me, on average, about 45 minutes every night to post. This cut into some serious TV time, but more importantly it cut into my time with Paul. He would sit on the couch and rub my feet while I typed, but I still felt like I was robbing him of quality time together.

The Grocery Bill: $216.31. Bummer. In my defense, I set a $175 DINNER budget. As it turned out, this $216 covered the majority of our Lunch budget too because we often had leftovers for lunch. I would guess that my total monthly grocery bill was about $325. Not too bad. We could have spent that easily just on take out and restaurants alone over the course of a week. So at this, I failed. Oh well.

Will I blog again??? It is undeniable that I had a blast doing this and the support from all my friends and family has made it all worth it. But, our scale tells us that something needs to change if I am to continue this journey. We both gained a few which is really shocking to us because we thought we were eating healthier by balancing our meals. I guess we may have let our portion control get a little out of hand :).

So...

I will blog again, but this time all my meals will be waist friendly and 400 calories or less per serving. I was a faithful Weight watchers follower after both of my children were born and found great success each time. Therefore, I have a few of my favorite WW recipes in mind for the next challenge, but nowhere near enough for 30 days.I'll look at Cooking Light and ways to adapt my existing recipes, but I'll still need help. PLEASE, PLEASE, PLEASE send me some recipes to help create the menu. There will be some new rules though. Look for them soon in a future blog.

Due to Mother's Day, I will not even consider starting until Monday. One, I'm a mother and cooking isn't allowed on Mother's Day :). Two, our obscene Mother's Day eating ritual is too good to be missed. Pizza, grinders, and Booby's...oh my!!

Truthfully, I'll probably take a week off to gear up for another 30 days of cooking.

Thanks again to everyone who read this blog and supported me through this process. I could not have survived 30 days without you!!! Let's hope the next challenge is just as fun and rewarding as this challenge was.

Day 30: The End????

This is how my last evening of cooking began...Beautiful flowers and an amazing card from my wonderful and supportive husband. This is just as much his victory as it is mine. I could not have done it without him.

Tonight, on day 30, it is all about Paul and I and what we most love to eat. Our favorite thing in the whole world is appetizers. I picked 4 of our favorites to celebrate the last night of the challenge. You will see a theme of sour cream, cream cheese and mayo. Paul and I both hate mayo but in these appetizers it is so well disguised it is easy to pretend that it is not there. I did cut each recipe in half except one to keep us from consuming 6000 calories this evening because we could easily, without question, take down a full recipe of each in one sitting.

I will give the recipes for them all and rate each separately. Enjoy!

BLT Dip
1 lb bacon, cooked and crumbled
1 cup mayo
1 cup sour cream
Tomato, diced
white bread

Step 1: Mix first 4 ingredients together and chill at least 2 hours
Step 2: Toast white bread and slice into large cubes
Step 3: Dip bread in dip. Duh.
Taco Dip
1/2 cup sour cream
8 oz cream cheese, softened
1 envelope taco seasoning
lettuce, shredded
tomato, diced
black olives, sliced
Mexican blend cheese, shredded
Tortilla chips

Step 1: Mix cream cheese, sour cream and taco seasoning together. Let meld overnight.
Step 2: Take out cream cheese mixture 30 minutes before assembling to soften
Step 3: Spread mixture on platter. Top with lettuce, tomato, olive and cheese
Step 4: Serve with tortilla chips

Note: You can add a layer of refined beans, salsa, guacamole, etc. This is just the Jeske family's favorite combo of goods.
Dog Food Burgers, Shit on a Shingle or to be PC, Hamburger Snacks
1 lb hamburger meat(80%)
1 lb Bob Evans Original Pork Sausage Roll
1 lb Velveeta, cubed
1 teaspoon basil
1 teaspoon oregano
1/4 teaspoon garlic powder
1 1/2 teaspoon parsley flakes
Cocktail ryes ( 1 package)

Step 1: Brown meat and sausage together; drain.
Step 2: Add cubed Velveeta to the meat and melt over Med. heat.
Step 3: Remove from heat and stir in all spices
Step 4: Using a spoon, scoop meat mixture onto cocktail ryes.
Step 5: Bake prepared ryes at 350 degrees for 12 minutes or until bubbly and browned.

Note: I lay half a batch on cookie sheet covered in wax paper and put it in the freezer. Once frozen, I put them in freezer bags and save for another time. Straight from freezer, cook for 15-18 minutes under a watchful eye.

Vegetable Pizza
2 8oz cream cheese
1/3 cup mayo
1/3 cup miracle whip
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
3/4 teaspoon dill
Cheddar cheese
2 tubes Crescent rolls
Veggies: We do broccoli, cauliflower, red onion, tomato(halved cherry tomatoes)

Step 1: Mix first 6 ingredients and let chill overnight.
Step 2: Roll out crescents on cookie sheet and press to seal seams. Bake as directed. Let cool completely.
Step 3: Spread mixture evenly over cooled dough. It is easier to spread if mixture is soft(remove from fridge ahead of time).
Step 4: Top with fresh veggies. I cut all my veggies very small and treat the entire process like a work of art. Carefully placing the veggies so that each piece of pizza will have a sampling of each veggie.
Step 5: top with cheese and cut into squares

Kitchen Play by Play: I broke all my let meld overnight rules because I decided this morning to make tonight appetizer night, so today's prep was a little longer than usual. The taco dip, blt dip and veggie pizza spread are all super simple and took a combined total of like 8 minutes. The Dog Food Burgers, our name of choice, took about 15 minutes total to prepare. You all already know how I feel about cutting ingredients for tacos so that took a while because I make sure the lettuce is completely dry before placing it on the dip. So total time for these three from start to finish would probably be about 25-30 minutes.

Why no picture of the veggie pizza you ask??? That would be because the frickin Jewel tried to kill me and my family on the last night of this challenge. As I began to roll out the Jewel brand crescents, I felt what seemed to be rocks in the dough. Upon further inspection, I realized there were about 20 little "rocks" throughout the dough. I marched the whole cookie sheet to my next door neighbor's house because she is a supervisor at Jewel and asked her what she thought they were. She was as perplexed as I was but gave me the phone number for the Jewel before I left. I called my mother next and asked her if she thought they used rock salt in crescent dough and she asked what the hell I was talking about. When I informed her of my near death experience, she told me to taste it. If it was salt, I'd know. Like an idiot, I listened. It burnt, really tingled,my tongue and did not taste like salt at all. When I told mom it burned she said, " it may be poison." Thanks, thanks a lot mom. Now these damn crescent rolls have almost killed me twice!!! Clearly I am fine as it has been 4 hours and I am still functioning. I have now decided that these " death crystals" are one of two things. 1) Shards of plastic from god knows what or 2) a packet of silicone that comes in purses and shoes with the big bold letters DO NOT EAT. Given the tingling sensation, I'm going to guess it was the latter.

I called the # on the back of the package. I wasn't going to deal with the Bartlett Jewel employees, I was going straight to the top with this or so I thought. Turns out, the higher ups call you back about stuff like this after all your information has been reviewed. Oh, they better call back or I will have my lawyer(Heather) handle this matter and present the evidence(see below). Keep your dirty thoughts to yourself. It did not photograph well.
(It is not supposed to be this thin but I was on a hunt for the crystals of death)

So long story short...no veggie pizza tonight, Sorry.

The Verdict:
Nicole-
Taco Dip-It never disappoints. The worst part of tonight's taco dip is that it was only half a batch. I give it a 5.
Dog Food Burgers-Super cheesy tonight so an automatic 5.
BLT Dip- Too many tomatoes for me, but great flavor overall. I give it a 4.

Paul-
Taco Dip-gives it a 5. No comment necessary...It's taco dip
Dog Food Burgers- 5.
BLT Dip-4.5.

Austin- No need to separate. If it's a dip, he LOVES it. And the dog food burgers he didn't even want in the oven. He just ate the cooked mix straight up!

**I will post my final thoughts on this challenge and the final dollar amount spent over the course of the next few days!!!

Day 29: Lasagna

Lasagna, take two! Mom called this morning and said she had the large can of tomatoes I was missing last night and that I could pick them up from her rather than lug both kids into the Jewel for just one item. So, after a fantastic play date with the McLear ladies, I put the kids in the car and headed to grandma's house...a mile away. She wasn't home, but the tomatoes were waiting for me by the door. Much faster than going to the Jewel and even better Austin fell asleep in the car on the way home, made the transfer, and stayed asleep for almost 2 hours. SWEET!!! Peyton and I folded a shitload of laundry and began the sauce for the lasagna during his nap time.

Mom's lasagna is probably my second favorite dish she makes. My favorite, favorite being stuffed cabbage. I emphasize mom's because when I make her recipe it doesn't taste the same EVER. I actually don't even think I have come close to replicating it all the times I've tried. I use 80 % lean; I don't measure the spices; I buy the block of mozzarella rather than pre-sliced; and I cook my noodles prior to baking. I follow mom's process exactly, but yet I never get her results. I was determined to make my best lasagna yet tonight. There are only two days left of the challenge, and I want to go out with a bang or at least a high rating.

News flash: Mom came to taste test the lasagna tonight. Look for her rating below. *

Cathi's Lasagna
Sauce:
1 1/2 lbs ground beef(80%)-salt/pepper it.
1 16oz can tomato sauce
1 can tomato paste
1 large can tomatoes(whole, diced, diced with garlic/basil)
2 cloves garlic, chopped
1 cup onions(fresh or frozen)
1 1/2 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt

Layers:
Mozzarella Cheese
Grated Parmesan
Lasagna noodles

Step 1: Brown meat with onions; drain. I brown in a large sauce pan to save dishes.

Step 2: Add all other ingredients for sauce into pot. If using whole tomatoes, break them up.

Step 3: Cook 1 hr 30 minutes. Stirring often. Keep covered half way.

Step 4: Boil noodles; drain

Step 5: In 9x13 pan, layer lasagna.
Layer 1: Put a thin meat sauce layer on bottom of pan
Layer 2: Noodles, mozz cheese, sprinkled Parmesan, meat sauce
Layer 3:Noodles, mozz cheese, Parmesan, meat sauce
Top with more Parmesan

Step 6: Bake for 45 minutes at 350 degrees.

Step 7: take it out and let sit for 5-10 minutes.

Kitchen Play by Play: Making the sauce is super easy. As I stated above, I really do not measure the spices. I used a large can of tomato paste and instead of whole tomatoes mom gave me a large can of diced tomatoes with garlic and basil. I was very leery of this change. I almost stopped at the Jewel anyway to get plain whole tomatoes convinced that mom was trying to sabotage me. She secretly doesn't want me to make a lasagna as good as hers because then I won't need her to make it for me any more because she loves that I invite myself, my husband and my two kids over for dinner. This is entirely not true(I don't think), but this is what I concocted in my head after picking up the "incorrect" tomatoes. Anyway, the sauce simmers on low for a long time so just make sure you stir often to prevent burning.

I started boiling the water for the noodles about 20 minutes before the sauce was done. While the noodles were boiling I sliced the mozzarella. I use the big square mozzarella brick. I use Frigo brand, but Jewel makes one too. Today my slices were not so good. Some were way thicker than others, but after 29 days no one should be surprised to hear that my knife skills are not up to par. I chose to make two 8 x 8 pans(foil) and freeze one for another time, or we'd be eating lasagna for days. Layering the lasagna was also super easy. I did have to cut some noodles due to my shortened pans, but other than that no real adjustments had to be made. Make sure you let it sit for at least 5 minutes after it comes out of the oven or it will be runny when you cut into it. I served the lasagna with garlic bread and green beans.

The finished product
The Verdict:
Nicole- Yummy, yummy, yummy. Not quite mom's but DEFINITELY my best lasagna to date. Very proud of myself. I give it a 5.

Paul-gives it a 4.5.

Austin- ate it. It's noodles. But he did need to be bribed with garlic bread to get down an extra few bites. He ate all of his green beans. Shocker :)

Cathi (mom)-4.2. "I think that because you divided it, it wasn't as meaty as it could have been." " The sauce had good taste."

* I called to invite her and I'm really glad she came, but I didn't think she would because she ate lunch at 1:30. Once I found out she was coming my heart started to race a little. What if it sucked??? Pressure was on!!!!