A Day to Celebrate

Posted by deliciousonadollar in Uncategorized and tagged with , , , , , , , , ,
My perennial garden with garden house.

My perennial garden with garden house.

What is there to celebrate today?—-ME!   Today is my birthday, and I’m taking the day off because its going to be a very busy day.

Just thought I would share a few thoughts with you before the day gets started;  a break from my usual blog format.

This evening I am dancing in a special show called a “Showcase Ball”,  where I’ll be dancing a solo routine with my teacher/dance partner.  We’ve been working on this since  February;  first choreographing and learning the routine, then practicing it, then tweaking and polishing it till it’s performance ready.  Hope all goes well.  I don’t usually get nervous at these performances, but you never know what may happen and I need to stay focused.

Early morning sun filtering through the young leaves of a red maple tree.

Early morning sun filtering through the young leaves of a red maple tree.

So far this month, the weather has been spectacular.  The sky is the deepest blue, and the light green of budding trees silhouetted against it is so awesome .   All the homes in my neighborhood have beautiful flowering trees in full bloom.

Flowering Crab-apple tree.

Flowering Crab-apple tree.

White flowers now, red berries in the fall that the birds love.

Kousa Dogwood tree;  white flowers now, red berries in the fall that the birds love.

Purple phlox, and chartreuse Euonymus, a striking color combination.

Purple phlox, and chartreuse Euonymus, a striking color combination.

There is so much beauty everywhere I want to photograph it all.   I think May is the prettiest month, and I feel so lucky that it’s my birthday month.  It makes me want to celebrate.

A tiny beauty peeking out.

A tiny beauty peeking out.

Another tiny beauty; a species tulip.

Another tiny beauty; a species tulip.

More of the same. Aren't they cute?

More of the same. Aren’t they cute?

The photos I’ve included in this post were taken in my yard.  Although I love to see mass plantings of one kind of flower for its impact value, when I take pictures I like to focus on just one or two flowers and bring out the details.  I also look for color combinations that I find striking.

A white daffodil, so lovely!

An all white daffodil, so lovely!

Flowering Qince

Flowering Quince

Grape hyacinths, a mass of them planted outside the garage welcomes us home.

Grape hyacinths, a mass of them planted outside the garage welcomes us home.

I hope you enjoy my photos.  You probably have some of the same in your yard, but its kind of fun to see others, too.

This azalea provides a bright spot of color at the side of our deck.

This azalea provides a bright spot of color at the side of our deck.

Sunday, coming up, brings with it Mother’s Day.   Another wonderful day for celebration.  Honoring our mothers  (and fathers, too, on their day), is a wonderful thing to do.  We owe them so much—we wouldn’t be who we are, or where we are without them.  So if you still have your mother with you,  give her a big hug and kiss, and do something really nice for her.  And for all you mothers out there I hope you have a wonderful, love and family-filled day.  Be good to yourself, and have a great weekend.  See you on Monday with another really yummy recipe.

View of the perennial border.

View of the perennial border.

Early May morning.

Early May morning.

All photos taken by yours truly.  If you would like to reuse them, you may do so only with my permission.

Spinach and Strawberry Salad

Posted by deliciousonadollar in Salads and tagged with , , , , , ,
A salad of spinach, strawberries, goat cheese and almonds.

A salad of spinach, strawberries, goat cheese and almonds.

Some spring seasons have come and gone when I haven’t devoted much time to utilizing strawberries.  This year for some reason I feel as though I’m on a mission to use them in as many ways as possible.

When I was growing up we lived next door to a farm where every year one large field was planted with strawberries.  When they began to ripen,  several of us teen-agers were hired to help with picking and the berries were sold at a road-side farm stand.  Picking strawberries by hand is an experience not to be missed (or forgotten, either).  The work is hard on the knees and back,  but the opportunity to sample warm, sweet, juicy strawberries, right off the plant more than made up for the aches and pains in the back and knees.

Strawberry Field

Strawberry Field (Photo credit: timtak)

On most days when I got off work, I was sent home with a basket of berries for my folks.  As I recall the only ways my mother served strawberries was as a shortcake or fresh strawberry pie.

We did not have access to California grown strawberries in the supermarkets as we do now.  So when the berries were ripe (usually end of May through to July 4, if the weather was good)  we ate berries often, made jam, and froze some sliced and ready for recipes in the months ahead.  And since they are fruit they were designated as dessert.  Now-a-days we add fruits to main entrees, and salads, and I like the sweetness fruits add to a dish.   The recipe I have for you today is just such a combination;  a spinach salad with strawberries, goat cheese, or feta, and almonds.  The dressing is a balsamic vinaigrette, which really complements the strawberries and helps to bring out their sweetness.  This is very easy and quick to make, and goes with a variety of main dishes.  With all that spinach, its also healthy and good for you, so try this while berries are “in season” where ever you live.

A pretty salad on the plate.

A pretty salad on the plate.

SPINACH AND STRAWBERRY SALAD

SERVINGS:     4

Ingredients:

  • 1  ( 5 – 7 oz. pkg.) Baby Spinach 
  • 2  cups sliced strawberries
  • 1 / 2 cup crumbled goat or feta cheese
  • 1/4 cup sliced almonds

Balsamic Vinaigrette

  • 1 Tablespoon Balsamic vinegar
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon chopped fresh basil leaves, or 1 teaspoon dried basil
  • salt and pepper

1.  Combine spinach and strawberries in a large bowl.

2.  Whisk together the vinegar and oil in a small bowl.  Add the basil and season with salt and pepper.

3.  Add vinaigrette to salad and toss gently to evenly coat.  Divide salad among four plates.  Sprinkle each salad with cheese and almonds.

SOURCE:   TASTE OF HOME

Meyer Lemon Panna Cotta

Posted by deliciousonadollar in Desserts and tagged with , , , , , ,
Lemon panna cotta.

Lemon panna cotta.

Panna Cotta is a dessert that I’ve been wanting to make for such a long time, but just never seemed to get around to it.  I have collected several recipes for making it, all just a little different from each other.

Panna Cotta, which means “cooked cream” is Italian in origin, and can be made with milk, cream, half and half, buttermilk, or any combination of these.   I also have a recipe  using yogurt.  Panna cotta is a cool, silky, creamy dessert that is often served with fruit or caramel sauce.  The higher the fat content of your base liquid, the richer the dessert will be, and of course, more calorie laden.

A light refreshing dessert.

A light refreshing dessert.

Happily this is a dessert that can be adjusted in terms of calories and fat content.  The recipe I’m offering here is a lighter version that makes good use of lemon for flavoring and still produces the silky texture of the classic with a pleasing hit of sweet and tang.  Meyer lemon–a lemon-orange hybrid–is sweeter than conventional lemon.  If you don’t have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that’s a bit less sweet.  I used a regular lemon in my panna cotta and it had a nice mild lemon flavor, and was neither tart nor overly sweet,—-just right!

Silky, smooth, creamy and cool.

Silky, smooth, creamy and cool.

I also sliced some strawberries, added about 2 Tablespoons of sugar and 1 Tablespoon Balsamic vinegar to them, and then served a few spooned over the panna cotta for a very pretty presentation.

MEYER LEMON PANNA COTTA

Servings   4

Requires just a few ingredients.

Requires just a few ingredients.

Ingredients:

  • 1 Meyer  or regular lemon
  • 1/2 cup  plus 3 Tablespoons 2% reduced-fat milk, divided
  • 1/2 cup half and half  ( I used light cream)
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1  3/4 teaspoons unflavored gelatin, ( 1 envelope)
  • 1  1/2 cups reduced-fat buttermilk
  • cooking spray
  • Mint leaves and lemon rind strips (optional)

Directions:

1.  Remove rind from lemon using a vegetable peeler, avoiding white pith.  Squeeze 3 Tablespoons juice from the lemon and save.

Peel the lemon very thinly to flavor the milk and squeeze the lemon for juice.

Peel the lemon very thinly to flavor the milk and squeeze the lemon for juice.

2.  Combine lemon rind, 1/2 cup milk, half and half, sugar, and salt in a small saucepan;  bring to a simmer over medium heat ( do not boil).  Remove pan from heat;  cover and let stand 20 minutes.   Discard lemon rind.

Heating the milk mixture with the lemon peel.

Heating the milk mixture with the lemon peel.

3.  Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes.

4.  Return half and half mixture to medium heat; cook for 1 minute or until very hot.  Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute).  Stir in buttermilk and 3 Tablespoons lemon juice.

5.  Lightly spray  4 ( 6-ounce) ramekins or custard cups.  Divide the lemon mixture among the cups.  Cover and refrigerate for 4 hours.

IMG_3961

6.  To serve:  run a knife around outside edges of panna cotta.  Place a plate upside down on top of each cup; invert onto plate.  Garnish with mint and lemon rind, if desired.    Or you may wish to serve with a fruit sauce or sliced fruit as I did.

Panna cotta served with sliced strawberries.

Panna cotta served with sliced strawberries.

Nutritional Profile:    Calories  185;   Fat  6.3 g.;  Protein  7 g.;  Carb  26 g.;  Sodium 258 mg.

SOURCE:   Cooking Light

Borscht

Posted by deliciousonadollar in Soups and tagged with , , , ,
Borscht with sour cream and dill.

Borscht with sour cream and dill.

Since getting back on track with a lower carbohydrate diet,   I have been looking more closely at the kinds of carbs a recipe contains. Simple carbs are out and complex carbs are in, at least for a while.   I want my meals to still be interesting, tasty, satisfying, provide variety and be visually appealing, and of course be nourishing, and healthy.  I don’t think that’s asking too much do you?  With all those requirements in mind, I turned to this recipe for a soup called Borscht.

This is a soup I have known about for a long time, but never tasted.  I knew that its origins were in Eastern Europe, particularly Russia, and that it contained beets.  And that is as much as I knew about it.  Probably what kept me from attempting to make it was the beets which I was never fond of until recently when I learned to roast them.  With the encouragement , no urging, of my dance partner who is Russian I decided to try to make it.  Well, with the internet being the wonderful tool that it is, my recipe search easily turned up  many, many, recipes.  As I began to look at some of them I found them all to be quite different  from each other, the one commonality being beets and the water they are cooked in.  This appears to be a soup that every family has a recipe for, and makes with their own special touches.

IMG_3793

I selected one that included a lot of vegetables, a beef broth base, and seasonings that I had on hand.  It is a multi-step recipe that I made on a weekend day and the hands-on time I spent on it was about one hour.  So if this recipe appeals to you and you want to give it a go, plan adequate time for prepping all the vegetables.  Once everything is in the pot, it takes care of itself and gives you back a beautiful deep red colored soup, chock full of vegetables and goodness with a wonderful complex flavor that is hard to define.   The quantity of the original recipe is HUGH, so I made only half the amount and it was still enough for 6 -8 servings. That is the size I am printing here.  If you would like to serve an army, then just double all quantities.   I served it topped with a dollop of sour cream and a sprinkle of dill.    We absolutely loved it,  have had it twice as our main meal, and I have been eating it for lunch also.

BORSCHT

SERVINGS:   6 – 8

INGREDIENTS

  • 2 Tablespoons olive oil
  • 1 large clove garlic, minced

    Isn't this a beautiful color?

    Isn’t this a beautiful color?

  • 1 large onion, chopped
  • 1 cup celery, chopped
  • 2  carrots, chopped
  • 2 cups cabbage, chopped
  • 3 large beets (size of oranges or apples)
  • 2 cups beet water
  • 2 cups potatoes, chopped in fairly large dice
  • 6 cups beef broth (or vegetable broth for a completely vegetarian version)
  • 1  1/2 cups of your favorite pasta sauce
  • 2 cups beet greens, kale or spinach, chopped
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon brown sugar
  • 1  teaspoon ground cumin
  • 2 bay leaves
  • 1/2 cup fresh dill, or 1 – 2 teaspoons dried dill
  • salt and pepper to taste
  • sour cream and more dill for serving

PREPARATION

1.  Prepare beets by scrubbing really well, leaving skins on.  Place beets in a large pot, cover with water and boil until cooked through, adding water if necessary to keep them covered.  This may take and hour or longer, so you can do this the day before.  When beets are tender, strain beet water into a bowl or large measuring cup and reserve.  Run beets under cold water removing the skin and when comfortable to handle, grate with a box grater.

2.  In a VERY large soup pot heat olive oil, when hot add garlic and onions and stir for a few minutes until translucent.  Add celery, carrots, and cabbage and sauté for 5 minutes, stirring often.  Add potatoes and continue to sauté for 10 minutes.  If veggies are starting to stick, add a small amount of broth.

3.  Add beef broth, pasta sauce, 2 cups beet water and bay leaves and continue cooking until vegetables are tender.

4.  Add grated beets into the soup, the vinegar, brown sugar and cumin. cooking for another 10 minutes or so.

5.  Add chopped greens and 1 teaspoon dried dill or fresh dill.  Cook a few minutes till greens are wilted.  Taste and adjust seasonings with salt and pepper as needed.

Serve this hearty soup with a dollop of sour cream, a sprinkle of dill and be sure to include a dark whole grain bread to round out the meal.

A loaf of dark rye or whole grain bread is the perfect accompaniment.

A loaf of dark rye or whole grain bread is the perfect accompaniment.

P.S.  My dance partner rated my first time effort at “4 stars out of 5”, based on how his mother makes the soup.

SOURCE:   slightly adapted from VanCityFoodie blog

Honey-Date-Thyme Scones

Posted by deliciousonadollar in Muffins & Scones and tagged with , , , , , ,
Honey-Date and Thyme Scones.

Honey-Date and Thyme Scones.

Today I just had to bake something.  It didn’t have to be sweet; I simply wanted something hot and flaky fresh out of the oven.  I rationalized that if there was no sugar in it,  made with part whole wheat flour, and included honey and dates, how could it possibly be bad for me.   And also because they contain the herb thyme, these scones are technically savory, not sweet.  I will have one when they come out of the oven, the rest will be saved for breakfast(s).

IMG_3947

I don’t know why I’m obsessing so much about this and feeling guilty, the weight is coming off as planned, but I don’t want to hit a plateau and then say to myself, “that’s because you ate the scones”. Guess I’ll just have to chance it, because the aroma of these scones baking makes them too good to pass up.  Soooo, if you’re on a diet journey like I am and you’re craving something really good, but also good, i.e.. healthy, for you, give these a try.  And try not to feel guilty!

HONEY-DATE-THYME SCONES

Yield:  12  3″ scones

Ingredients:

  • 3 cups self-rising flour, (see below for a substitute)**
  • 1 stick salt-free butter
  • 1 cup milk
  • 2 Tbsp.  Honey,  overflowing
  • 1 cup chopped dates
  • 2 Tbsp. fresh thyme leaves, plus 12 small sprigs for decorating

**In place of self-rising flour, use 3 cups regular all-purpose flour, plus 1 Tbsp. baking powder and 1/4 tsp. salt.  I used half white flour and half whole wheat flour, i.e. 1 1/2 cups of each.

Directions:

1.  Grease 2  baking sheets or line with parchment paper.  Preheat oven to 350*F.

2.  Measure out flour in a large bowl.  Cut in butter with a pastry cutter till coarse crumbs form.  Stir in thyme leaves.

3.  In a smaller bowl combine milk and honey and stir with a whisk to blend well.

4.  Add liquid ingredients to dry and mix lightly,  do not over mix.  If the dough remains shaggy and doesn’t come together add a drizzle of milk until it just holds together.  Stir in the dates.

5.  Turn out onto a floured board and knead 2 -3 times.  Roll out to  1 -inch thickness.

Roll out to about 1/2-inch thickness.

Roll out to about 1-inch thickness.

Cut out with a 3 – inch biscuit  cutter and place onto prepared baking sheets.

6.  Brush the tops of scones with a little milk or cream and lay a small sprig of thyme on top of each one.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Cut out with biscuit cutter. Brush tops with milk, and garnish with sprig of thyme.

Bake for 20 – 25 minutes at 350*.    My scones were perfectly baked at 20 minutes.

Browned and flaky, fresh out of the oven.

Browned and flaky, fresh out of the oven.

Serve warm with a little butter to melt into all the crevices.

Serve warm with a little butter to melt into all the crevices.

SOURCE:    slightly adapted from   lepirate.com  (blog)

A Meal for Cinco de Mayo

Posted by deliciousonadollar in Main Dish, Quick Meals, Salads, Side Dish and tagged with , , , , , , , , , , , ,
Mexican chicken, yellow rice, and black bean and corn salad.

Mexican chicken, yellow rice, and Southwestern black bean salad.

With this Sunday coming up being the 5th of May, that means its Cinco de Mayo.  This Mexican holiday commemorates the victory of Mexican military over the French at the battle of Puebla during the Franco-Mexican War in 1862.  This relatively little known holiday is a big day in Mexico and Mexican and Chicano communities.  Over the past few years, since Mexican foods have become so popular here in the U.S., this little holiday has also gained importance and now provides a good reason/excuse for putting together a Mexican meal and perhaps having a party.  Pinatas anyone?

The Mexican Chicken recipe produces an extremely tasty dish that is low in calories, fat, and carbohydrates.  It can be served over rice, or wrapped in a tortilla, or simply eaten as is.

Mexican Chicken

Mexican Chicken

Along with it I served yellow rice, for those who can eat carbs, and a corn and black bean  salad.   The recipe for the salad is included here also.

The menu included Mexican Chicken, yellow rice, and corn and black bean salad.

The menu included Mexican Chicken, yellow rice, and Southwestern black bean salad.

I love this salad as it makes a great side dish, or appetizer served with chips.  It can also be used as a topping on taco salads or served with grilled meats.  Nutritionally, it is very low in saturated fat, and loaded with antioxidants.  The carbohydrates that the beans and corn provide are complex carbs for the most part, and do not have an immediate impact on blood sugar.  Use fresh sweet corn when it is in season, otherwise, frozen, thawed corn,  or canned corn will work just fine also.

MEXICAN CHICKEN

The menu includes all these ingredients plus chicken.

The menu includes all these ingredients plus chicken.

Servings:   about 4

Ingredients:

  • 1 pound boneless chicken breasts
  • 1 tsp. taco seasoning
  • salt to taste
  • 1/2 cup enchilada sauce
  • 4 oz. shredded cheddar cheese
  • 3 green onions, chopped

1.  Preheat oven to 350*F.   Grease or spray an 8-inch  baking dish.

2.  Sprinkle chicken on all sides with the taco seasoning.

Sprinkle chicken all over with taco seasoning.

Sprinkle chicken all over with taco seasoning.

Grill or pan sauté  until just cooked.  Remove from the pan or grill and cut into smaller bite-size pieces.

Pan grill or saute the chicken breasts.

Pan grill or saute the chicken breasts.

Cut into smaller pieces and coat with enchilada sauce.

Cut into smaller pieces and coat with enchilada sauce.

3.  Place chicken in the prepared baking dish, sprinkle with salt if desired, and add enchilada sauce.  Toss to coat with the sauce.  Sprinkle cheese over the top.

Spread in a baking dish.

Spread in a baking dish.

Top with grated cheese.

Top with grated cheese.

4.  Bake at 350* for 10 – 20 minutes until heated through and bubbly.  Scatter green onions over the top.

Once baked, sprinkle with green onions.

Once baked, sprinkle with green onions.

Serve over rice or wrapped in a tortilla if desired.  The yellow rice I served was Carolina brand packaged mix that only required water added before cooking.

Nutritional index:  calories, 266,  carb. 4 g.  fat, 12 g.

SOURCE:   genaw.com/low carb

IMG_3928

SOUTHWESTERN BLACK BEAN SALAD

SERVINGS:   about 6 – 8

Ingredients:

  • 15,5 oz. can black beans, rinsed and drained

    Corn and black bean salad with avocados.

    Southwestern black bean salad with avocados.

  • 9 oz, cooked corn, fresh or frozen (thawed if frozen)
  • 1 medium tomato, chopped,  or cherry tomatoes, halved
  • 1/3 cup red onion, chopped
  • 1 scallion, chopped
  • 1 1/2 – 2 limes, juiced
  • 1 Tbsp. olive oil
  • 2 Tbsp. fresh cilantro, chopped ( or more to taste)
  • salt and pepper to taste
  • 1 medium avocado, diced
  • 1 jalapeño, diced.  (optional)

Directions:

In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

Squeeze fresh lime juice into the mixture (to taste) and olive oil.  Marinate in the refrigerator for 30 minutes.   Add avocado before serving.

A delicious side dish, topping or dip, and so good for you!

A delicious side dish, topping or dip, and so good for you!

Nutritional profile:  Wt. Watcher Points+;  2 pt.,  calories: 79.5,   fat:  3.5 g.,  Carb:  12 g. Sodium:  127mg.(with no added salt)

SOURCE:    skinnytaste.com

Pineapple Chicken (or Turkey) Salad

Posted by deliciousonadollar in Dressings, Sauces, Quick Meals, Salads, Sandwichs and tagged with , , , , , ,
Pineapple chicken salad

Pineapple turkey salad

This is one of my favorite ways to make use of left-over chicken or turkey.  Ordinarily we would associate cranberries with chicken or turkey, but here the fruit is pineapple.  You might think it rather odd, but trust me it really works.  The sweet bits of pineapple provide a counterpoint to the other savory ingredients.  Once this salad is made you have several options about how to serve it.

Second-time-around turkey makes a delicious salad.

Second-time-around turkey makes a delicious salad.

The obvious way to eat it would be as a sandwich on a crusty roll,  or you could serve it as part of a salad plate as I have done here, or it makes a very nice wrap, either using a tortilla or just a large lettuce leaf.  The recipe is quick to make, and seems like a perfect light meal for springtime or any special occasion you may have coming up.  I hope you enjoy it!

The original recipe called for chicken, but I substituted turkey as that is what I had left over.

PINEAPPLE CHICKEN SALAD

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

turkey salad on romaine, with tomatoes, cucumbers, and pineapple.

Yield:   about 6 servings

Ingredients:

  • 2  1/2 cups shredded or diced chicken  (or turkey)
  • 1/2 cup coarsely shredded carrots
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped celery
  • 3/4 cup diced fresh pineapple
  • 1/3 cup low-fat mayonnaise
  • 1/3 cup plain low-fat yogurt
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions:

In a large mixing bowl, combine the shredded chicken, carrots, green onions, celery and pineapple .

In another small bowl, mix together the mayonnaise, yogurt, Worcestershire sauce, garlic powder, salt and pepper.  Stir well to combine.

Add dressing to chicken mixture and stir well to coat and evenly combine.  Taste and adjust seasonings as needed.  Refrigerate until ready to serve.

A light, refreshing springtime lunch.

A light, refreshing springtime lunch.

SOURCE:    Cooking Light

Let’s Talk Turkey

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , ,

Many people, I think, associate turkey with Thanksgiving and only cook it at that time of year.  Aside from using ground turkey for burgers and occasionally in chili,  I never cook a turkey whole, or even make turkey parts, so I count myself in that group of cooks who only cook it for the holiday.

That changed this past week when my supermarket ran a special on turkey parts.  What got my notice was the fact that half turkey breasts were available as well as legs and wings.  Turkey, of course is comparable to chicken with its high protein, low fat, no carb profile but turkey has a richer, deeper flavor.   So I bought half a breast and two wings (always my favorite part of roast turkey).   The question that followed was how to cook it?

A slow cooker, turkey parts, gravy, and onion soup mix.

A slow cooker, turkey parts, gravy, and onion soup mix.

Since I had a few busy days ahead of me, I decided to roast it in my slow cooker.  With just a couple of additional items for flavor and to make a nice gravy,  I  put it all in the crock pot and as the jingle goes,  ” set it and forget it”.   When I returned home later in the afternoon the house smelled wonderful, sort of like Thanksgiving dinner cooking.  To round out the meal for that night’s dinner I made mashed turnip, instead of mashed potatoes, and a green salad to which I added dried cranberries and chopped hazelnuts.  We felt like we had eaten a very full and satisfying meal, but it was extremely low in carbohydrates and fat.  Woo-hoo!   We “gobbled” it up!

This meal looked and smelled so good and I was so hungry, I forgot to take a picture of the final entree as it was served.  Sorry!

SLOW COOKER ROAST TURKEY PARTS

Let the slow cooker do it for you. Set it and forget it1

Let the slow cooker do it for you. Set it and forget it1

SERVINGS:    depends on size and number of parts used

INGREDIENTS

  • 1 whole or half turkey breast, 2 turkey wings
  • 1 jar low-fat turkey gravy such as Heinz ( or two, if lots of gravy is desired)
  • 1 package dry onion soup mix such as Lipton**
  • poultry seasoning to sprinkle

1.  Empty the jar of gravy into a small bowl, and add about 1/4 cup dry onion soup mix.  Stir to combine.  Put 2 – 3  spoonfuls of this mixture in the bottom of the crock pot, just to cover it and prevent the turkey from sticking to the bottom.

2.  Using another Tablespoon or so of the onion soup mix,  rub it under the skin of the turkey breast.  Then sprinkle outside of skin with poultry seasoning.   Do the same with the other parts you are using.  Layer them into the crockpot, pouring some of the gravy mixture between layers.  Pour remaining gravy over the top.

3.  Cover, and cook on low for about 8 hours.

4.  The juices that accumulate can be thickened with a bit of flour, for a nice gravy that is very tasty.

**When I use prepared mixes like this, I always make note of the amount of sodium they contain–which can be high–so I do not add any additional salt.

This recipe was eaten by only two of us, so there was turkey left for another use.  Stop back tomorrow to see what I did with “second-time-around turkey”.

SOURCE:    a   Carolyn Original

Stuffed Cabbage Casserole

Posted by deliciousonadollar in Main Dish and tagged with , , , , , , , ,
Stuffed Cabbage Casserole

Stuffed Cabbage Casserole

Several months ago, my husband’s office staff got together for a pot-luck luncheon.  One of the dishes that was prepared for the luncheon was this one, that Mr. D. described as “layered like lasagna without the noodles”, and he declared that it was fabulous.  I suggested that he ask for the recipe which he did.  I want to thank Maggie for first making the dish and also Cheryl for sharing the link to the web site where I got the recipe.

This dish is basically a deconstructed version of stuffed cabbage, so if you love stuffed cabbage, you’re going to love this dish.  The idea is to layer shredded cabbage with ground beef, brown rice and a tomato sauce, then bake and finish off with melted cheese on top.

Just as good the second time we had it .

Just as good the second time we had it .

I had the remains of a large head of cabbage and wanted to do something with it besides make coleslaw, so remembering about this casserole dish I went looking for it.   Since the web site is called “Skinnytaste.com“, I felt pretty sure it would fit into my new diet routine.  Actually, I was browsing the web looking for a skinny person to eat, but this is what I came up with instead.  It will have to do!  🙂

To make a long story short, it turned out great.  Even though stuffed cabbage doesn’t usually contain cheese,  the addition of a cheese topping here seems like the finishing touch to a very delicious casserole.  A full recipe is meant to make 10 servings.  If this is too much you can make half the recipe, or make and freeze some.  It can be reheated for another time.  As you can see here I portioned the left-overs into individual casseroles for ease in reheating, covering with foil and reheating them in the oven.

STUFFED CABBAGE CASSEROLE

Servings:   about 10

Ingredients

Cabbage, onion, ground beef, tomato sauce, and seasonings.

Cabbage, onion, ground beef, rice, garlic, and seasonings.

  • 2 tsp. olive oil, divided
  • 1 lb. 95% lean ground beef
  • 1 large onion, chopped
  • 1 Tbsp. finely minced garlic
  • 1 tsp.sweet Hungarian Paprika
  • 1/2 tsp. dried thyme
  • salt and ground pepper to taste
  • 1 large head cabbage, coarsely chopped
  • 1 can ( 14.5 oz.) petite dice tomatoes with juice
  • 1 can ( 15 oz ) tomato sauce
  • 1/4 cup water
  • 2 cups cooked brown rice
  • 2 cups low-fat mozzarella cheese

Instructions

1.  Preheat oven to 350*F.   Spray a large casserole dish with non-stick spray.   My dish was 13″ X 9″.

2.  Heat a large frying pan on medium heat.  Add the ground beef and cook until it’s browned and cooked through, breaking apart as it cooks.  Remove and set aside.

Browning the meat

Browning the meat

3.  In the same pan, add 1 tsp. olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, thyme, and paprika and cook about 2 minutes more.

Cook onion and garlic with seasonings.

Cook onion and garlic with seasonings.

Then add the diced tomatoes and juice,plus the tomato sauce.

Add the tomatoes and sauce.

Add the tomatoes and sauce.

Then add the ground beef and water to the pan.  Simmer until it’s hot and slightly thickened,  about 15 minutes.

Add the browned beef and water to the pan.

Add the browned beef and water to the pan.

4.  While it simmers, core and cup up cabbage.  Heat remaining olive oil in another large frying pan or dutch oven;  add the cabbage and cook over medium heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks.  Season with salt and pepper.

Saute the cabbage until wilted.

Saute the cabbage until wilted.

5.  When the meat and tomato mixture has cooked and thickened a bit, stir in the 2 cups cooked rice and gently combine.

Add the cooked rice.

Add the cooked rice.

6.  To prepare casserole,  layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.

Layering it up.

Layering it up.

Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

Cover with foil and bake.

Cover with foil and bake.

7.  Remove foil and sprinkle on cheese.  Bake uncovered an additional 15 – 20 minutes, until cheese is melted and starting to brown slightly.   Serve hot.

Cover with grated cheese and bake until melted .

Cover with grated cheese and bake until melted .

This freezes well if you have left-overs.  To reheat, thaw overnight in the refrigerator and then either microwave until hot or heat in the oven in a baking dish covered with foil.

SOURCE:   Skinnytaste.com

I Need to Eat a Skinny Person

Posted by deliciousonadollar in Uncategorized and tagged with , , , , , , , ,

If the saying  “you are what you eat”, is true,  then I need to eat a skinny person in order to become one.

collage (black)

Since beginning to write this blog I have wanted to provide my readers with a broad variety of recipes and that has included baked goods and desserts.  Sweets are treats that I used to make only for special occasions and holidays.  I made scones now and then or a sweet bread like banana or zucchini bread. But over the past year I’ve used any reason to bake up bars, cookies, and desserts. Once I get turned on to sugar, and carbs in general, I become a carbohydrate addict wanting more and more. I have to get this under control  in order to lose a few pounds.  This will be difficult because I’m a petite person and not really overweight,  just a little curvy in the wrong places.

heat 185 (2)

The amount of dancing that I do no longer provides the extra calorie burn to keep off the weight like it used to.  The body adjusts to the exercise you do, and soon the exercise that once worked doesn’t do it anymore.  So what is the answer to this problem?   Eat less and exercise more!   Gee, haven’t I heard that somewhere before?  But that is the only thing that works.   So, folks, I plan to cut back on carbohydrates, particularly sugar, potatoes, pasta and breads.  Therefore you will be seeing less of those foods here for a while anyway.  The reason I am starting this effort to lose a few pounds is because I’ve made a commitment to compete in a regional dance competition in August.

heat 221 (2)

In the competition world often times the judges’ decisions comes down to how fast a dancer’s spins are, how clean and precise are her pivots, how fast does she move from here to there?  NOT how correctly does she know her steps/footwork.  Does this surprise you?  Its true,  and having a few extra pounds can slow you down and effect your overall performance.  Not to mention,  I want my gowns to fit properly!!!!

heat 282

It seems then, that the two things I love to do;  cooking and writing this blog, and dancing, are colliding with each other.   For a while at least the dancing side of me is going to be getting more attention as I try to get back in shape.  However, the cooking and blogging will continue with hopefully less  “calorific”  but still blog-worthy foods.   (I think that was a new word I just made up.)

I’ll keep you posted on how it’s going.  Wish me luck!  Included here for your interest are a few pictures of me at previous dance competitions.

Relaxing at the banquet after its all over.

Relaxing at the banquet after its all over.