Turkey Fettuccine Alfredo

I am making this up as I go along. The back story is about how too much turkey was defrosted for the holiday and I ended up having to cook a turkey breast. Was there something I hadn’t already made that could be made with cooked turkey breast? I haven’t done an Alfredo dish, and I just found that Olive Garden posted a recipe for the stuff! I had to try it. I will use some cubed turkey breast, steamed frozen broccoli and egg fettuccine.

* Exported from MasterCook *

Olive Garden Alfredo Sauce

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 ounces I Can’t Believe It’s Not Butter
1/2 tablespoon Garlic
1 tablespoon Flour
1 cup skim milk
1/2 cup Romano cheese — grated
Salt and black pepper to taste
2 cups cooked turkey breast meat
250 grams broccoli florets
4 ounces fettucine

Each of 4 servings is 385 calories and lots of vitamins. I decided to keep the broccoli on the side. The sauce tasted wonderful.

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Magic Cookie Bars

My mother-in-law used to make these every year. They are such a good treat for little ones to make. And I usually have to make another batch because they get eaten so fast. Whoever invented these was a magician! I will try to make a low-calorie version, but for this batch, I am sticking to the recipe here with the exception of I Can’t Believe It’s Not Butter in place of butter. The nuts of choice are always walnut. I love how baking really brings out their flavor. And, I only had 9 ounces semi-sweet chips so I used 3 ounces of bittersweet chips.

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I am actually making this today because I wanted to use the condensed milk I opened yesterday to get the 1 tablespoon for my sauce. So, this is short 1 tablespoon. The one thing about this recipe is, if you don’t press until the milk starts to squeeze through, your bars might fall apart.

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I cut the batch into 60 pieces, averaging 19 grams and having 80 calories each. Mine actually weighed 20 grams.

For lunch I thought I was getting Spaghetti All’ Matriciana but it turned out to be the one clam risotto I froze. I was disappointed but glad I got it out of the way because I don’t think I would have chosen it for a long time. It still tasted fine and not fishy, it just wouldn’t have ever been my first choice.

Quick Honey Walnut Shrimp

The pickiest eater I know might make this Honey Walnut Shrimp. I used the same recipe as before for the walnuts and the sauce. (I did use 2 tablespoons agave syrup instead of  the 3 tablespoons honey.)  But I bought frozen popcorn shrimp. It takes 10 minutes in the oven to heat. I will toss the shrimp in the sauce and serve it over calrose rice with the walnuts on top and some steamed frozen vegetables on the side. She couldn’t ask for anything easier. I will post a photo and the verdict after dinner tonight.

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This was terrific!

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Napoleon Creams

This is similar to another recipe from my grandmother. They were referred to as “Triple Layer Bars”. When we were young we didn’t like these since she used bittersweet chocolate. Now I think semi-sweet chocolate is too sweet. I am not sure we ever got the recipe from my grandmother, but while looking through my mother’s old candy cookbook (Choice Candy From Your Own Kitchen by the Food Editors of Farm Journal), I found a recipe called Napoleon Creams and we have used it ever since. The recipe has been posted here. Someone found me a copy of this cookbook on Ebay.  I see it is now on Amazon. Megaman asks me to make two batches because it is his favorite and these go too fast. I am considering trying a low-calorie version, but first I will make the original recipe. The recipe in the book has a tablespoon of paraffin melted into the chocolate to give it a better texture. We always thought that was odd, but we did it. Now, I do not. For one thing, my mother used paraffin to seal jams that she made so she always had some on hand. I just have to score my pieces before the chocolate hardens so it doesn’t break unevenly when cut. I used ICBINB and left the milk out of the filling because that makes it firmer. And I used French Vanilla instant pudding in the filling and 60% cocoa bittersweet baking bars for the topping.

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This is the bottom layer pressed firmly into the pan.

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I chilled the second layer and cut the candy into 32 bars. I am hoping this will make cutting easier after the chocolate is spread on top. (It really gets messy sometimes.)

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Cut into 32 pieces, weighing 36 grams each, result in 145 calories bars.

For lunch I had Yakisoba from the freezer. It really does freeze well. My piece of candy weighed 30 grams so that makes it just about the same as my customary bowl of ice cream. I know it is small and gone in a flash but it is so rich and powerfully flavored.

Clam Risotto Romano

You know I am not crazy about seafood. I bought a can of baby clams and wanted to do something other than making clam chowder with them. I stumbled upon this recipe and thought it would be just the thing. Oh, I hope it tastes as good as it smells. The only changes I made were to half the recipe, use chicken bouillon instead of the vegetable stock and replace 1/4 cup with marsala wine. Each of 4 servings is about 400 calories, and add a 100 calorie slice of whole wheat garlic bread.

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I’ll let you know after dinner how I liked it.

I couldn’t even taste the clams. They weren’t rubbery or fishy. Everyone liked it just fine. The garlic bread is a great pairing.

My Grandma’s Fruitcake

Look at what I brought home from the store today! It begins.

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As I was gathering up all the family photographs I could get my hands on and scanning them, I ran across the following slip of paper:

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This was a recipe my grandmother got from the neighbor. (We never knew that.) She kept the batter the same but added more fruit and nuts. And that is what you see about this cake, it hardly seems to have any cake at all. I used to watch my mom and grandmother make this every year.  I make it myself every year. Here is her recipe:

* Exported from MasterCook *

Grandma’s Fruitcake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups walnuts
1 1/2 cups Brazil nuts
1 1/2 cups pecans
1 1/2 cups sliced almonds
7 1/2 oz chopped dates
1/2 cup red cherries
1/2 cup green cherries
1/4 cup golden raisins
2/3 cup citron or other dried fruit
1/2 cup dried pineapple — chopped
1 1/2 cups flour
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons warm water
3 large eggs
1 teaspoon vanilla
6 Tablespoons I Can’t Believe It’s Not Butter

Preheat oven to 300 degree. Mix nuts, fruit, and half the flour. Cream margarine, sugars, and eggs. Mix baking soda in warm water. Add this to the sugar mixture. Add vanilla. Combine flour, salt, and baking powder and add it to the mixture. Add fruits and nuts. Line and grease pan(s) (mine is non-stick so I don’t). Bake it for 2 1/2 hours.

Here is the biggest bowl I own with all the fruit and nuts. The bitterness of citron ruins it for me, so I just add more pineapple. I should think about candied orange peel next year.

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This freezes well, so I am making it first. It is a great Christmas morning breakfast (spread with butter!) because it is as fast to grab as a cup of coffee before the children want to get to the presents. Instead of a tube pan, it can easily be made in loaf pans.

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A piece weighing 20 grams is about 80 calories and looks like this:

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For lunch I had Boef Bourguignon with a slice of whole wheat French bread from the freezer and 20 grams of fruitcake.

Turkey Enchiladas

Well, if Thanksgiving can’t slow me down, nothing can! I now have a normal BMI. I haven’t weighed this little since my children all lived at home. But, there are still clothes in my closet that don’t fit, so I keep going. It is getting very hard to come up with foods I love that I haven’t already made (not counting sweets). I never intended this to be a recipe blog, but that is what it has evolved into. I hesitate to go looking for meals to cook without knowing if I will love them since loving what I am eating is an important part of staying on track. But here I go. I was given some home-smoked turkey (along with a pretty good attempt at English bacon) and I wanted to do something special with it. This recipe seems to be a good vehicle for the turkey. I have never marinated already cooked meat and I hope it doesn’t over-power the lovely flavor. I used 1/3 cup agave instead of honey, 11 ounces of low-fat colby jack, Herdez Guacamole Salsa for the salsa verde and half and half. They are about 520 calories each.

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I tasted a bit of the filling and it was sweet and barbecue-y and the sauce is rich and spicy. The Guacamole salsa is hotter than most of us like, perhaps some sour cream on top. My overall impressions is very good though.

I had A Chicken Torta Burrito from the freezer for lunch. That fig bread is so delicious!

Someone gave these enchiladas a grade of A+. The smoked turkey really made this great.

Turkey Pie

We made TV dinners out of many of the leftovers but we had tons of turkey so I decided to make a turkey pie.

* Exported from MasterCook *

Turkey Pie

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups cooked turkey
6 strips cooked bacon — chopped
1/2 medium onion — chopped
1 tablespoon canola oil
90 grams portobello mushroom — (baby bellas) sliced
1/2 cup turkey gravy
1/4 cup marsala wine
400 grams baked small sweet potato — diced
216 grams puff pastry sheet

Saute bacon, onions and mushrooms in oil over medium heat. Stir in the gravy and wine. Add the sweet potatoes and cook until heated through. Remove from heat and stir in turkey. Preheat oven to 400 degrees F. Roll puff pastry until it is about half as thick as it was. Cut into 6 even rectangles. Arrange them evenly around a pie pan, like flower petals, leaving a small gap in the middle. Press lightly to close the gap. Add the filling and fold the petals over the filling. There will be gaps on the sides and in the middle. Brush with beaten egg. Bake at 400 degrees F for 30 minutes or until browned.

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The sweet potatoes were not what I have normally had. The weren’t elongated and weren’t very sweet, nor did they have strings. I think that makes them work well in this pie. If I cut this into 6 portions, they have less than 500 calories each. We will have this with a romaine salad with light dressing.

For lunch I had Roulade from the freezer.

BLT Crepes

We are gathering again to share Thanksgiving with those not able to make it Thursday. Because of this, I need to make and post dinner early. I am not sure what I will eat for lunch, I will photo my plate but might not have a real good calorie count. Anyway, these cold burrito-style crepes will make an easy and delicious dinner.

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I chopped 4 slices of cooked bacon, 12 thin slices of turkey bacon, 2 Roma tomatoes, 1/2 of a ripe but firm avocado (tossed in lime juice), 6 large leaves of Romaine lettuce and mixed in enough olive oil mayonnaise to coat. I made 4 large crepes using 1/2 recipe of a Mabel Hoffman crepe batter (1 cup flour, 1 cup skim milk, 2 eggs, 1/8 teaspoon salt, 1/4 cup butter) but I used canola oil and randomly added 1/2 teaspoon of savory. I have no idea what difference it made in the crepes, but my taste of the filling has me anxiously awaiting dinner.

I hope you all are having a great weekend and thanks for visiting!

Here are my lunch and dessert plates. I only ate 2/3rds of the sweet potato and 1/2 of the bread with ham and gravy on it. See how tiny my bites of treacle tart and cheesecake were? I enjoyed them tremendously though. And dinner was really good!

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Ham Stuffing Casserole

The first thing I remember making on my own for dinner was stuffed ham. My mother left instructions and I was so proud to be doing it all by myself. It was just a box of stuffing mix prepared and spread between two ham steaks and baked, but it was a meal and I made it by myself. I recalled this when wondering how to use up a package of deli ham (260 grams) of which I used a small part. I also had stuffing mix that didn’t get used yesterday. I prepared the stuffing, threw in 400 grams of the wonderful stir-fry veggies from Costco, the chopped ham and a can of cream of mushroom soup (not condensed). I spread the mixture in a baking dish and topped with about 2 ounces shredded low-fat colby jack cheese. It baked in a 350 degree F oven for 30 minutes. Someone adores this kind of food and I must admit it smells quite delicious.

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For lunch I had Spaghetti All’ Amatriciana from the freezer. ) I was delighted to weigh less the day after Thanksgiving than I did the day before!)

Roasted Turkey

Happy Thanksgiving! I will collect all I know about making a Thanksgiving turkey and add a twist. First, I have had fresh turkey once. It was gamey, not a fan. So I do like most Americans and I buy a frozen bird. For every 4 pounds, that is another day it must be in the refrigerator to thaw. Mine is 16 pounds, so 4 days. I washed it and pulled the gravy packet, neck and giblets out. Then I rinsed it inside and out and placed it on a rack, in a large foil pan, on a baking sheet. I will cook it with the convection fan going at 325 degrees F for 2 1/2 hours or until the meat thermometer, inserted into the thickest part of the breast reads 165 degrees F. I will let it rest about 20-30 minutes before carving. That will give me time to wrap it in foil, load it and everything else into the car and drive 10 minutes to the feast location and bake the Yorkshire Puddings, make instant potatoes and Stove Top stuffing (with help of course) and get everything set out for the meal. Oops, forgot the twist. I have seen lots of things wrapped in bacon and thought it would be a nice way to glam-up an already perfect turkey. What do you think?

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I have the neck, giblets, green onion and celery leaves simmering in hot water for the gravy. I will add the gravy packet that came with the turkey and drippings when the turkey has rendered some and make gravy. I wrapped the sweet potatoes in foil and stuck them in a crock pot. They will cook on low for 6 or so hours. (If they seem too hard after 4 hours, they can be turned to high.)

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Here is the calorie counts for the food I plan to eat today:

  • turkey, 2 ounces 65 calories
  • gravy, 2 tablespoons 20 calories(?)
  • Yorkshire Pudding, 104 calories
  • Stove Top cornbread stuffing 1/4 cup 75 calories
  • cranberry sauce, 60 grams 20 calories
  • sweet potato, 60 grams 54 calories
  • green beans with bacon and onions 30 calories?
  • carrot tart, 1/48th 100 calories
  • pumpkin pie bar, 29g 70 calories
  • pig pickin’ cake, 1/48th 90 calories
  • TOTAL 629 calories

That is better than I hoped. I will post a picture of my plate tonight.

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The turkey was super, the sweet potatoes worked great in the crock pot, the carrot tart was good, as was everything else and the desserts were great.

For dinner we had sandwiches made from 1/2 loaf Honey Wheat Bread and 42g Wensleydale cheese heated in the microwave and a piece of that cake.

 

 

Bubble and Squeak & Samosas

I had half of a head of cabbage left from the cabbage rolls I made and I also had a packet of just-add-water loaded mashed potatoes (unused on camping trip) so I decided to make this tonight. I’ve had it in a restaurant and I’ve bought it frozen in the grocery store but I have never made it. This recipe looks amazing. I skipped the goose fat and bacon and just used 1 tablespoon of bacon grease, 1/2 onion, the cabbage and the made up potatoes. It smells so good!

Now for the Samosas. I decided to try this recipe and I wasn’t disappointed. I replaced the potatoes with carrots and left out the Chinese spice but the taste was so good! And I don’t care if this meal isn’t a perfect pairing, it is a comfort food definition. The B&S doesn’t look delicious but it is.

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Pig Pickin’ Cake

This cake has been circulated around the internet for years, but I never tried it. But then my dad’s twin sister’s husband’s sister made this and I am told it is the best cake in the world. So I am bringing this to the feast tomorrow, along with the  pumpkin bars, carrot tart, some Yorkshire puddings, the cranberry sauce and the turkey. I will show pictures of everything tomorrow evening. But here is the recipe I was given with sugar-free and lower fat substitutes:

* Exported from MasterCook *

Pig Pikin Cake (diabetic)

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Sugar Free Yellow Cake Mix
1/2 cup I Can’t Believe It’s Not Butter
11 ounces mandarin oranges in juice, not drained
4 large eggs
Frosting
20 ounces crushed pineapple in juice, drained
8 ounces reduced-fat cream cheese
4 ounces fat-free cream cheese
11 ounces mandarin oranges in juice, drained
16 ounces Sugar Free Cool Whip

Combine cake ingredients and mix with an electric mixer. Pour into 9 X 13 inch pan. Bake at 350 degrees F for 35 to 45 minutes. Combine frosting ingredients with an electric mixer. Slice the cake in half and remove the top half. (Cut into six pieces and slice each part separately). Spread half the frosting, top with cake top, spread with remaining frosting and chill.

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The instructions said to cut the sheet into six squares and slice each square into the two layers. This allows half the filling to be sandwiched between the two layers, then the remaining filling goes on top.

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Each 1/24th piece has 180 calories.

For lunch I had a Navajo Taco from the freezer with romaine and green onions on top .

Lasagna

I found this recipe early in my diet and thought it was delicious. It just never seemed time to make it again until now. I originally made it with ground turkey but I chose to use lean ground beef because of upcoming turkey overload. I only made 2/3 of this recipe, used whole wheat lasagna noodles and added some sliced baby bellas to each layer, but otherwise stuck pretty close to the recipe. The 9 ounces of noodles filled my pan in three layers, the full recipe would have been way too much for my pan. Also, I cut it into 8 LARGE servings, so I can’t imagine how big the 8 servings in the original recipe would have to be.

Here is the first layer.

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And the finished dish.

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Look how it fills my standard storage box! (About 570 calories in this!)

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I had a Buffalo Chicken Calzone from the freezer and a carrot for lunch.