Well I’ve been “absent” for a few days but I’m back and here is my Weekend Update. Please be sure to email me any ideas, recipes or any information on new products that you have bought. What are you cooking up these days?
Cooking Class Schedule. These are the dates that I have confirmed with Learning Exchange in Sacramento.
June 10 - A Weeks Worth of Meals in One Evening
September 16 - A Weeks Worth of Meals in One Evening
October 14 - Tamale Class
You can get more information at LearningExchange.com.
I will also be scheduling additional classes thru the City of Roseville. Times and locations to be announced later.
NOW FOR THE UDATE: The following were ideas from members that sent them in to me.
Baked Butternut Squash
Cut squash in half lengthwise, be careful it may be very hard.
Remove seeds and strings before baking. Place cut side down in a baking pan. Add 1/4 inch water to the bottom of the pan. Cover pan with aluminum foil Bake in a 400 degree oven until tender when pierced with a fork. Cooking time will be about 30 to 45 minutes. You may serve with a little butter and salt. Enjoy the nutty flavor of this delicious winter squash.
When you are “dieing” for Cheescake but don't want the points, get a jar of marshmallow cream and mix it with 8 oz. low fat cream cheese. Add some fresh fruit to dip and you will be satisfied with the cheesecake like taste for only one point per tablespoon plus the fruit).
One weight-conscious tip I use is putting a little cottage cheese on my baked potato, instead of butter. I sprinkle it with pepper; certainly many other spices could be used.
I made the best roasted vegetables I've ever done tonite! The trick was cooking them for the 2 hours that I cooked the chicken! I just mixed a lot of different types of potatoes, including sweet potatoes, carrots, asparagus, zucchini and onions with a little lemon juice, rosemary, lots of garlic, shallots and balsamic vinegar. They were yummy and healthy!
In a stock pot, sauté onions until they begin to soften. Add turkey and brown. Add chili seasoning and combine. Add the rest of the ingredients and simmer for 30 minutes. Garnish with lime and cilantro. One cup= 1 point.
heat 1 teaspoon sunflower oil in a nonstick skillet. Beat 2 large eggs with 1 tablespoon fat free milk, and salt and pepper to taste. Cook until eggs turn opaque; top with 1 tablespoon grated cheddar cheese. Serve with 4 tablespoons salsa.
DUTCH HOT CHOCOLATE (2 Points)
Heat 1 cup fat free milk with 1 teaspoon unsweetened cocoa powder, 1/4 tsp cinnamon, and a pinch of cloves; whisk vigorously until spices are well blended and milk is frothy on top
OPEN FACED EGG MELT (7 points)
Top 1/2 large bagel with 1 poached egg, 1 tomato slice, and 4 tablespoon shredded part skim mozzarella. Microwave until cheese melts.
PEACH CRUNCH PARFAIT (6 points)
Layer 8 oz light vanilla yogurt, 1 cubed peach, 5 tablespoons low fat granola, and 3 tablespoons toasted wheat germ in a large glass.
APPLE CINNAMON WAFFLES (5 points)
Prepare 2 frozen, 4 inch low fat waffles according to package directions. Top with a peeled, diced apple, pinch of ground cinnamon and 2 tablespoons low calorie pancake syrup.
SCALLION CREAM CHEESE (3 points)
Whisk together 1/2 cup fat free egg substitute and a pinch each of salt and pepper. Heat a small nonstick skillet sprayed with cooking spray over medium heat. Cook egg mixture until firm, about 2-3 minutes. Top half with 2 tablespoons light cream cheese and 1 chopped scallion. Fold other half of omelet over and warm through.
SWISS CHEESE WRAP (3 points)
Top half of a 6 inch corn tortilla with 1 slice (3/4 oz) low fat Swiss cheese and 2 slices tomato. Roll tortilla and wrap in aluminum foil. Heat in oven until warmed through.
OH SOOOGOOD (2.5 Points)
1/2 cup unsweetened applesauce, 1/2 cup plain nonfat yogurt, 1/2 teaspoon vanilla, sweetener to taste (I like Splenda, 2 packets). Mix together and add: 1 and 1/2 cups of puffed cereal (use the wheat)
One 11-ounce can mandarin orange sections, drained
1/2 cup chopped parsley
In a large Dutch oven, combine the orange juice, both kinds of bouillon granules and 1/2 cup water, bring to a boil. Remove from the heat, stir in the couscous. Let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork, then stir in the chicken, all but 1/4 cup of the orange sections, and the parsley. Cook over low heat, stirring frequently, until heated through, about 5 minutes. Serve, garnished with the remaining orange sections.
Per svg: 251 Calories, 2 g total fat, 0 g dietary fiber, Points per serving: 5
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When I want a BURGER
I go to IN-N-OUT
I get a lettuce wrap burger WITH OUT sauce and get extra tomatoes or onions NO BUN!!!! It is really good. The hamburger is very thin and the lettuce, tomato and onions are very fresh
OR
I go to Carls Jr and get a lettuce wrap (no bun) with out sauce and ask for extra tomato or onion. They have very thick hamburger if you want more meat. I get NO CHEESE. It is very good also.
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My favorite meat is beef which is probably the worst. I have a recipe for a casserole that was in a church cookbook that my mother bought for me when I was only 3 years old. It was a 1952 cookbook. Anyway, it is called 7 Layer Dinner and is really easy to make and delicious.
7-Layer Dinner
In a large casserole dish, layer the following:
1 layer of sliced potatoes (Approx. 2 medium)
1 layer of minute rice (Approximately 1/2 cup
2 layers of canned vegetables (any kind including juice) I find I like fresh carrots and canned corn the best.
1 layer of ground beef or ground turkey
1 can of tomato soup on top.
Salt and pepper to taste (I like lots of pepper)
Trying to cut down on points, I deleted the rice and used fresh carrots. The juice I lost from not using canned carrots was no problem as I deleted the rice. It is just as good without the rice.
Cook for approximately 1-1/2 hrs. on 350. I like it better if I mix it all up after cooking it. It blends flavors nicely. If I'm figuring points right, the whole casserole is only 18 points without the rice. It makes a 3 - quart casserole.