Today, I prepared several dishes that I will finish cooking and serve tomorrow. The first is just reduced-fat crescent roll dough cut into circles the same size as the pepperoni, topped with homemade pizza sauce, parmesan cheese and then the pepperoni. I baked them at 375 degrees F for 10 minutes and put them in the fridge.
I also made mushrooms the same as for the Tea Party, which will need to cook for about 10 minutes tomorrow.
And a spinach pie similar to the one here from Gabi at Cooking Without Limits. I cut the recipe in half and used cranberry Wensleydale instead of feta. It will need 15 minutes in the oven tomorrow.
For lunch, I had panko breaded tilapia from the freezer (store bought). I think I may have chips and dip again for dinner, the cold makes me too tired to eat.
It may be the cold clouding my thinking, but this has been on my list for a while. I used Todd Wilbur’s clone of Krispy Kreme doughnuts to make the dough. It is from his book Top Secret Recipes Unlocked or you can find it here. I saw this combination on the TV show Food Paradise, doughnut edition; but I can’t find the restaurant that served it.
Anyway, I am doing this differently. I had that gyros meat and feta cheese to use up so they went into the dough before the second rising. They rose 40 minutes and then I deep fried them.
Everyone liked them and they really weren’t that hard. And only 40 grams of oil was absorbed. (I did throw a bit of oil away.) I liked the gyros and feta taste but plain meatloaf or burger patty with American cheese might be even better.
I have never made this. I can’t remember eating it, but I had something like it. Anyway, the author claims it is the best recipe, so I am giving it a try. The choice to use lamb was not an easy one. I have had lamb that I loved and I have had lamb that I hated. I hope this is a love kind of recipe. It was a bit time consuming and asked me to preheat the oven way too early, best to wait until you start the topping. I also used about all of my pans to boil potatoes, cook meat and fry eggplant all at the same time, then make the sauce. Then you put everything into a casserole/lasagna dish, lots of dishes to wash!
Here you can see the meat and eggplant layers and a bit of potatoes peeking through the meat.
I think I would love this if I made it with beef. I don’t hate it, it is just okay.
When I was a kid, Thursday was taco night at our house. These were no frills, mild and delicious. What made them special was the way my mom cooked the tortillas. She dipped corn tortillas in hot oil for a short time on each side. They got hot but stayed soft. She then filled them with cooked ground beef and pinto beans. We filled them ourselves with onions, cheddar cheese, lettuce and tomatoes. Each taco then got its bottom half wrapped in a napkin and served. So that is dinner. Here is a picture of the tacos I’ve prepared, I will heat them in the oven and then add the cold toppings.
I am using reduced fat colby jack cheese and 93% fat free ground beef. I heated 1/2 cup canola oil and after cooking 10 tortillas, there was 1/4 cup oil left in the pan and who knows how much left on the paper towels on which they drained.
I was transported back in time. These were so satisfying.
Back when I made those rice croquettes, I had stroganoff from Costco for lunch. Well, I finally found a recipe to try here. We are having it over baked potatoes instead of noodles. That solves another problem of what to serve over a baked potato (which I love and find very satisfying for not too many calories).
Here is the meat after being cooked for 30 minutes. I will reheat it at dinner time, once the baked potatoes are cooked, and then stir in the sour cream and flour. We’ll each have half of a potato, 225 grams. I think green beans would be a good side with this. I tasted a piece of meat and it was very rich. I did add 6 sliced baby bellas and 1/4 cup more water. This is about 500 calories. I will post a photo and review after dinner tonight.
This is MY stroganoff recipe. It is so rich and tasty and filling! I know I say this a lot, this is comfort food.
For lunch I had Ham Stuffing Casserole from the freezer.
I ran across this interesting blend of two very different foods, pizza and cinnamon rolls. I am adding pepperoni to the filling. For sauce I am giving this recipe a try. I used only 1 tablespoon of oil to saute a whole onion and garlic, used Splenda instead of sugar and added 1 teaspoon each of fennel and rosemary. I let it cook an hour while the dough rose. I just arranged the pepperoni in rows across the dough. I used 2/3 cup pizza sauce, 200 grams mozzarella and 120 grams pepperoni. 2 of these is about 500 calories.
I had a garlic rosemary blend that I shook on top after brushing with the ICBINB. These smell so good. They are a bit underdone, I will bake them for 5-10 minutes to heat them up for dinner. I’ll give my opinion after dinner.
Even the smell didn’t do these justice. They were so good, everyone was surprised. We were expecting just another form of pizza, but they were much better. I think it was the dough, but the dipping sauce helped as well. Someone wants this every week. (But that makes months worth of food I would have to make every week.)
I made Cocoa Puffs for Miss Picky for breakfast, so I had to have that instead of my usual protein bar. I had Jaeger Schnitzel from the freezer for lunch.
Yes, it has taken me this long to cook a hamburger for my dinner. Why? Well, they taste good, but they aren’t that special (I love the frozen ones from Costco, just as they are). But then I saw this recipe from Rosie at Wish to Dish. Nearly every element of the burger gets my vote, from the brioche bun, to the arugula garnish. The only things I will alter are using ICBINB, omitting the brown sugar, swapping Marsala for the Vermouth, and using reduced fat Swiss cheese. Oh, and 6 onions for two burgers seems odd (maybe they are small). I will use 2 large onions. I forgot, I used 1/4 pound of 93% lean ground beef for each burger.
Also, I think this might be a good use for the black truffle rub I bought this summer, but I was thinking of stirring it into some avocado oil mayonnaise. That way, those who don’t care for it can skip it. You don’t know how anxious I am for dinner!
This was very good and will be made again!
I had Spaghetti All’ Amatriciana from the freezer for lunch. And several handfuls of the baby arugula I just bought.
I know I have had this before and I have even made some kind of goulash, but I went looking for an authentic Hungarian Goulash and found this recipe. While at the store, I saw a package of beef shank and it looked a bit like chuck steak and was the weight I needed, so I bought it. I just hope it is tender enough for this. It takes a long time, so be aware if you want to try this, you need a few hours. The five pretty large servings will have about 380 calories. (I did not add noodles or beans.)
I’ll let you know how we liked it after dinner. This was very nice and filling! The meat was fine too. (Hot Hungarian paprika might be the wrong choice for this.)
You know who loves Swedish Meatballs? Someone. That is this person’s number one choice in frozen store-bought TV dinners. Does the phrase TV dinner date me? Anyway, dear Ros over at Cooking Up The Pantry gave us her recipe for Ikea-style Swedish Meatballs! I have not had them there as far as I can remember, but they looked good. I halved the recipe and skipped the pork, and mucked with the gravy terribly. Marsala instead of red wine, just water instead of beef broth (because I used the rendered beef drippings instead of butter). But it still looks and tastes pretty nice to me. We’ll have to see what Someone thinks. Broccoli will finish out this dinner.
Someone enjoyed this after adding salt.
For lunch I had Southwestern Eggrolls from the freezer with Guacamole salsa mixed with mayo and sour cream, about 100 calories with of tortilla chips, some roasted veggies and a store-bought jalapeno popper. I skipped ice cream. This was higher than normal but I went on a hike down and up hills and logged 8000 steps, so I think I’ll be okay.
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.
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.
And the finished dish.
Look how it fills my standard storage box! (About 570 calories in this!)
I had a Buffalo Chicken Calzone from the freezer and a carrot for lunch.
I am going to be out most of the day so I have to prepare dinner and post this before I go. When I was a teen, one of the meals I prepared for the family was either Chef Boyardee or Appian Way Cheese Pizza Kit and then add toppings as desired. It was quick and easy. Today, I am going above that but not quite to the level of from-scratch pizza. When planning a motorhome trip, I bought things that could be made without refrigerated items, including all the fixings for pizza. One of these was Krusteaz Flatbread Mix. (It smells wonderful.) We didn’t end up using it so I wanted to use it before it goes bad. Here is how I made today’s pizza:
* Exported from MasterCook *
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Krusteaz Italian Herb Flatbread Mix
1/4 cup canola oil
1 cup warm water — 115F
2 teaspoons minced garlic
30 grams Mizithra Cheese
3/4 cup pizza sauce
115 grams ricotta cheese, part skim milk — (low-fat)
48 grams pepperoni slice
30 grams diced olives
120 grams mozzarella cheese
78 grams portobello mushrooms
Combine all dough ingredients and mix well. Let rest while oven preheats to 475 degrees F. Spread dough in large (12X17) sheet pan lined with parchment paper. Spread dough with minced garlic and sprinkle with mizithra cheese. Bake for 5 minutes. Combine pizza sauce and ricotta. Spread over dough. Arrange slices of pepperoni and mushroom evenly. Sprinkle with mozzarella. Chill until ready to make. Bake at 425 for 15 minutes or until cheese is melted.
I originally planned to cut this in 9 pieces, but if I cut it into 12, 2 pieces are still under 500 calories, so that will seem like a big helping! (Notice the lack of olives and mushroom on the far right side? Miss Picky’s share.) I will bake it just before dinner and give a review and picture of my plate after dinner. For lunch I am having a barbecued all-beef hot dog, cooked over a campfire, but I will not be tempted by the s’mores because I really don’t like them.
These were so nice. The herbs in the flatbread mix were excellent!
Someone loves these so I had to add them. Also, they could use up the last of the bag-o-beef. This is the perfect pairing to the butternut squash pierogies I made earlier so I went looking for a good recipe. I decided upon this one. The only substitutions are the shredded cooked roast beef, brown basmati for the white rice and I used 2 tablespoons agave syrup in the sauce instead of brown sugar.
The filling smells amazing, I can’t wait for dinner!
I will bake this along with the pierogies brushed with canola oil. I’ll post a photo of my plate after dinner as well as a review of the recipes.
The Cabbage Rolls were nice, better than ground beef rolls, but the pierogies stole the show. I can’t believe I have never eaten butternut squash and it is so good.
Okay, confession time, I didn’t actually make a roast and shred all the beef I used this week. I bought a “bag-o-beef” from Costco. It is imported from Argentina and is shredded beef in “gravy”. It keeps a long time in your pantry and it is lean (1g sat fat/ounce). But this bag was nearing expiration and so I cracked it open. It freezes well, so I could have just stuffed it away, but I have been inspired to think up really good uses for it. A challenging recipe to find and cook is Yorkshire Pudding. I used to buy them frozen and just warm them up with a nice roast and (ESSENTIAL) Bisto. I also have had them work nicely with a packaged mix. I have had many failures making them from scratch. They are never shaped well or crunchy like they should be. I am trying this new recipe and will serve them with the shredded beef warmed in Bisto. (I am so glad I can now find it here.) I used canola oil and 1% milk and made 12 muffin-sized puddings cooked at 410 degrees F in the convection oven for 20 minutes.
Oh, look at how ugly! I wonder if I should have used two pans. But they are hollow and crispy, so we will have to see how they taste. Americans say, “the proof is in the pudding”. But that makes no sense! “The proof of the pudding is in the tasting” is the real expression. And very true, so I will post a picture and the verdict after dinner. Until then, they all get popped into the freezer and I will heat them at 400 degrees F for about 4 minutes before serving.
The beef is 50 calories per ounce and the bisto is 20 calories per 1/4 cup prepared gravy, so two with 1 ounce beef and 1/4 cup of gravy in each and 50 calories of mixed steamed vegetables will make a fine dinner with about 400 calories!
For lunch I had Stouffer’s Vegetable Lasagne and arugula with 1 T fat-free Ranch dressing.
These were better than I remembered.