Monday, February 16, 2009
~Two Week of Eats~
Time to get my act together and round up another fortnight of recipes ;-)
Most of our meals are quite simple to make, there are a few time extensive recipes thrown in for fun, but that is not the norm. I am adding my procedures for most of the meals below...and gearing up to go back to low-carb. It really worked for us, and I am sorry we gave it up! Back to square one it's going to be REAL soon....
-yankee pot roast
all I do for this is take a spoon roast, coat with granulated garlic and onion follwed by flour, put in pan with hot oil and brown all sides. I crumble some rosemary in my hands and add to meat. Add 1.5 cups of beef stock, cover, and put on lowest setting for about 4 hours. I boil potatoes, mash and whip them with butter and cream on the side. I remove the meat to a cutting board and let rest while making the gravy. I strain the juices to a large glass pyrex measuring cup. To the empty pan I add 2 TBSP of butter and 2 TBSP of flour, whisking with nylon whisk until browned and smooth. Then I add some pan juices a little at a time, allowing to thicken to the desired thickness. Then with a salad previously prepared, and homemade bread we are ready to eat. We normally have this on Friday nights, and it's the only night we have dessert also.
for this I make a simple lasagna and prepare it ahead with REGULAR noodles. I do not cook them ahead, because I am going to let it sit overnight, therefore there is no need to cook them, as the sauce will soften them naturally and come out perfectly! Be sure to allow the pan to come to room temp before cooking, and do NOT preheat oven, I put pan in and THEN turn on oven to insure that the glass pan will not shatter due to a cold pan going into a hot oven. Been there, done that. Not. Fun!
-maple glazed salmon
I really don't care much for fish, but try to make it for Mike since he loves it. And don't tell anyone but I found some frozen salmon portions at the meat outlet, and for only $5!! They also look like a real portion size, which is a bonus. shhh...
-meatballs and spaghetti
just regular basic meatballs added to spaghetti and sauce.....
-chicken thighs with white wine, herbs and carmelized shallot pan sauce (never got to try it last time)
-white hut style burgers (fried onions)
simply grill some burgers, thrown on some cheese and fry up some onions really well to top with. Simple and yummy!
-chicken alfredo and broccoli with egg noodles
for this one I simply pan fry some chicken breasts which have been cubed until fully cooked, steam some broccoli, then add it to the chicken with a jar of Ragu alfredo sauce over it. Done.
...for this all I do is cut steak into strips, pan fry with peppers and onions and garlic and onion granulated. Then I add a jar of Pizza sauce over it and Voila!
-homemade mac and cheese with steamed broccolifor this I omitted the bay leaf and onion and used granulated onion instead. It was good!
-individual tortilla pizzas
Simply buy some whole wheat tortillas and top with pizza sauce, mozarella and any other topping you prefer, heat in oven and it's done in no time!
WW LIME CHICKEN
* 1/2 cup honey mustard
* zest from 1 lime
* juice from 1 lime (about 2 tablespoons)
* 2 garlic cloves, minced
* 1 tablespoon soy sauce
* 4 boneless, skinless chicken breasts (each about 4 ounces)
Stir together first five ingredients and spread atop chicken breasts, covering evenly. Broil chicken until cooked through, 3 – 4 minutes for each side.
NUTRITION ESTIMATE Per serving: 191 Cal; 27g Protein; 1g Tot Fat; 0g Sat Fat; 13g Carb; 0g Fiber; 662mg Sodium; 66mg Cholesterol; Weight Watchers 4 points
No honey mustard? Just stir a tablespoon of honey into Dijon or another good mustard.
For the sake of appearance, save some sauce for brushing on after broiling.
Cook til the juices run clear. I personally take a whole bnls chick breast, break it apart down the middle into two, then filet each half into half. We get 4 portions out of one whole breast that way, and it's closer to a real portion size that way as well.
Lunches & break will be kept very simple while our dinners are more varied and fun.
Lunches will consist of turkey sandwiches, salads with leftover meats and cheese added, simple pasta or leftovers
Break will consist of various egg dishes or cereal and milk
For more menu ideas, check out Sandra's plan!