debily

Archive for the ‘Someone’s in the Kitchen’ Category

Well, we’re back to breakfast again.  I’ve had time this summer to actually cook breakfast and have discovered some real winners.  It’s amazing all the things you can do to dress up eggs!  What I love about this recipe is it gives me the feeling of enjoying a breakfast burrito without the tortilla.

OLE’ OMELET

Recipe from Taste of Home Quick Cooking Annual Recipes 1999

3 eggs

1/8 t salt

dash pepper

2 slices process American cheese, halved (I used sliced lowfat cheddar instead)

2 T salsa

2 T chopped green chilies, optional

2 T chopped mushrooms, optional

Additional salsa and sour cream, optional

In a small bowl, beat eggs, salt, and pepper.  Coat a 10″ skillet with nontsick cooking spray and place it over medium heat.  Add egg mixture.  As the eggs set, lift the edges, letting the uncooked portion flow through underneath.  When eggs are nearly set, place cheese, salsa, and chilies and mushrooms (if desired) over half of the eggs; fold in half.  Cover and let stand 1-2 minutes or until cheese is melted.  Serve with additional salsa and sour cream, if desired.

Yields: 1-2 servings

In the spirit of outdoor cooking, I give you this recipe for awesome ribs.  Matt tried grilling ribs for the first time last week, and they were wonderful!  I can assure you, this recipe comes with two thumbs up from our kids.  Two very greasy, sticky, messy thumbs up.  And mom approves this as a quick-and-easy meal.  Serve with your favorite side salad and you have a terrific summertime meal!

AUGUST MOON KOREAN RIBS

Recipe from The Low-Carb Bible

Yields: 8 servings

1/3 C water

1/3 C soy sauce

1/4 C thinly sliced green onions

3 T dark sesame oil

3 T honey

2 T minced garlic

2 T sesame seeds

1 T grated fresh ginger

1 t black pepper

3 1/2 lbs. pork back ribs

To prepare marinade, combine all ingredients except ribs in small bowl.  Place ribs in large resealable ziploc bag.  Pour marinade over ribs, turning to coat.  Seal bag.  Marinate in refrigerator overnight.  Grill ribs in center of grill until browned and cooked through (15-20 minutes), turning once.

Living in Texas, I’ve learned to like different kinds of food than I ate growing up.  Iced tea, for example.  Bar-B-Que.  Cobbler – of any kind – with Blue Bell Vanilla ice cream.  And of course, Tex Mex.  I’ve even learned to apply the techniques and flavors of tex-mex cooking with breakfast!

CHILE SCRAMBLE

Recipe from The Low-Carb Bible

Yields: 2 servings

2 T minced onion

1 t margarine

1 C egg substitute

1 4-oz. can diced green chiles, drained

1/4 C whole kernel corn

2 T diced pimientos

In 10-inch nonstick skillet, over medium-high heat, saute’ onion in margarine for 2 to 3 minutes or until onion is translucent.  Pour egg substituted into skillet; cook, stirring occasionally, until mixture is set.  Stir in chiles, corn, and pimientos; cook 1 minute more or until heated through.

Nutrition Information: Calories – 247; Carbs – 4 g; Fat – 14 g; Sat. fat – 6 g; Fiber – 1 g; Protein – 24 g

Summertime always seems to awaken in me a desire to cook a little differently.  Light, easy, simple suppers with lots of fresh veggies seem to be our summertime menu.  No heavy casseroles, no hot soups or chilis.  As we head into summer, I give you this recipe which – incidentally – I served to rave reviews tonight.  I’ve never cooked spaghetti squash before and the whole family loved it.  We kept the veggies off for the kids and just served with some butter and parmesan cheese.  You could add chicken or shrimp to this very easily and it would still be just as yummy.

SPAGHETTI SQUASH PRIMAVERA

Recipe from The Low-Carb Bible

Yields: 2 servings

1 t olive oil

1/4 C diced green bell pepper

1/4 C diced zucchini

1/4 C sliced mushrooms

1/4 C diced carrot

1/4 C sliced green onions

2 cloves garlic, minced

1 plum tomato, diced

1 T red wine or water

1/2 t dried basil leaves

1/4 t salt

1/8 t pepper

2 C cooked spaghetti squash

2 T grated parmesan cheese

1.  Heat oil in medium skillet over low heat.  Add bell pepper, zucchini, mushrooms, carrot, green onions, and garlic; cook 10-12 minutes or until crisp-tender, stirring occasionally.  Stir in tomato, wine, basil, salt, and black pepper; cook 4-5 minutes, stirring once or twice.

2.  Serve vegetables over spaghetti squash.  Top with cheese.

On a recent rainy day, I had a hankerin’ for some soup.  But most soups are filled with carbs and sodium and therefore on the “forbidden” list.  I decided to try my hand at some homemade soup.  If you know me, you know I don’t “do” soup.  That’s what Campbell’s is for.  So this was a real stretch for me.  The recipe turned out to be pretty easy and there was enough to have leftovers, which made the rest of the week a little easier.  I would imagine this would freeze well so you could make some now and enjoy it in the fall when the weather is more soup-like.

CHUNKY CHICKEN AND VEGETABLE SOUP

1 T vegetable oil

1 boneless, skinless chicken breast (4 oz.), diced

1/2 C chopped green bell pepper

1/2 C thinly sliced celery

2 green onions, sliced

2 14-1/2 oz. cans chicken broth

1 C water

1/2 C sliced carrots

2 T cream

1 T finely chopped parsley

1/4 t dried thyme leaves

1/8 t black pepper

1.  Heat oil in a large sauce pan over medium heat.  Add chicken; cook and stir 4-5 minutes or until no longer pink.  Add bell pepper, celery and onions.  Cook and stir 7 minutes or until vegetables are tender.

2.  Add broth, water, carrots, cream, parsley, thyme, and pepper.  Simmer 10 minutes or until carrots are tender.

Nutritional information:

Calories – 130; Carbohydrates – 5g; Fat – 8g; Saturated Fat – 3g; Dietary Fiber – 1g; Protein – 9g

This has got to be the easiest salad ever.  And perhaps, one of the most yummy.  It comes together so quickly and is truly no-fuss but the dressing is absolutely delish.  This is another one I get requests for.

SWEET-SOUR LETTUCE SALAD

Recipe from Taste of Home Quick Cooking Annual Recipes 1999

Yields: 8 servings

1/2 C sugar substitute

1/4 C vinegar

2 T water

3/4 C half-and-half cream

8 C torn salad greens

6 bacon strips, cooked and crumbled (you can use turkey bacon, but be sure to cook it until it’s crisp)

Yield: 8 servings

In a jar with a tight-fitting lid, combine the sugar substitute, vinegar and water; shake until the sugar substitute is dissolved.  Add cream; shake well.  Just before serving, toss greens, bacon, and dressing in a large bowl.

You could add quartered zucchini & yellow squash slices, toasted sesame seeds, and green onions for extra flavor.

I’m notorious for trying new recipes.  In fact, the running joke at our house is that it doesn’t matter if we like what I’ve made because the chances of us ever having it again are slim to none.  While that is a slight exaggeration, it’s not too far from the truth.  But I do have to say that I’ve made this salad several times and every time I make it I get rave reviews.  In fact, some friends have gone so far as to request this salad at potlucks and get togethers.  It’s really easy to pull together and I generally have the ingredients on hand.  I discovered it when I was in a produce co-op and was getting lots of fresh cilantro on a regular basis.  I always enjoy making my own salad dressings, and though this one starts with a store-bought mix, it’s easily doctored and has a definite made-from-scratch taste.

HERBED TOSSED SALAD

Recipe from Taste of Home’s Quick Cooking Annual Recipes, 1999

Yields: 6-8 servings

8 C torn lettuce

1 C fresh cilantro or parsley, coarsely chopped

1 C sliced fresh mushrooms

2 medium tomatoes, chopped (or 15-20 grape tomatoes, halved)

1 medium carrot, shredded

2 radishes, sliced

1 envelope Italian salad dressing mix (I use Good Seasonings)

1 T minced fresh basil or 1 t dried basil

1 garlic clove, minced

In a large bowl, toss the lettuce, cilantro, mushrooms, tomatoes, carrot, and radishes.  Prepare salad dressing according to package directions; add basil and garlic.  Pour over the salad and toss to coat.

You know, I’ve been sharing all these wonderful recipes for dinner foods, but South Beach is all about lifestyle and that includes breakfast.  So, for the next few weeks, I’ll share with you some of what have become my favorites for breakfast.

Today, you get an oldie but goodie.   What I love most about it is it’s CHOCOLATE.  And it’s a SHAKE.  But don’t tell my tastebuds that it’s good for me.   I just love the fact that I can tell myself I’m having a chocolate shake for breakfast…and still be “on a diet.”  Yay for me!  Now, if I could only figure out a way to make Reese’s Peanut Butter Cups legal, I’d think I’d died and gone to heaven.

MILK SHAKE FOR BREAKFAST

From “The First Place Favorites” cookbook

1/2 C evaporated skim milk

1 T cocoa powder

1 medium egg

1 t vanilla

1/3 C nonfat dry milk powder

2-4 pkgs sugar substitute

5-7 ice cubes, depending on how thick you want it

Place all ingredients in blender.  Blend until smooth.

Enjoy!

This week you’re in for a true Texas treat: Barbecue!  I know, I know, BBQ sauce is high in sugar and carbs, and most BBQ meat is fatty not lean.

True, but where there’s a will there’s a way.  And this is a great recipe, especially grilled.  Rather than serving it with fried okra or potato salad or sweet baked beans, I serve it with mashed sweet potatoes and a green veggie or salad.  You could also use sugar-free whole wheat rolls and have a grilled BBQ chicken sandwich…and still be on a diet!  This is also a fast-and-easy favorite, ready in about 30 minutes.

SOUTH BEACH BAKED BAR-B-Q CHICKEN AND SAUCE

4 (6-oz.) boneless, skinless chicken breasts

1 t extra-virgin olive oil

1/2 C South Beach Barbecue Sauce

salt and pepper

Heat oven to 350 degrees.

Season chicekn on both sides with salt and pepper.  Heat oil in large nonstick skillet (or spray with cooking spray) over medium-high heat.  Add chicken and cook until browned, 2 minutes per side.

Place chicken, in a single layer, in an ovenproof baking dish and spoon sauce evenly over the top.  Bake until chicken is cooked through and sauce is bubbling, 18-20 minutes.

SOUTH BEACH BARBECUE SAUCE

1 8-oz. can tomato sauce

2 T white vinegar

2 t chopped fresh parsley

1 t Worcestershire sauce

1 t ground mustard

1/4 t salt

1/8 t freshly ground black pepper

1/8 t garlic powder

Combine tomato sauce, vinegar, parsley, Worcestershire sauce, mustard, salt pepper, and garlic powder in a resealable plastic container.  Refrigerate until ready to use.

Yields: 4 servings

Chicken: 200 calories, 3.5 gm fat, .5 gm saturated fat,  40 gm protein, 2 g carbohydrates, 0 gm dietary fiber, 290 mg. sodium

Sauce: 25 calories 0 gm fat, 0 gm saturated fat, 1 gm protein, 5 gm carbohydrates, 1 gm dietary fiber, 380 mg. sodium

It’s taken all year, but it finally was Trey’s turn to provide snacks for our Cub Scout den.  So, being the overachieving den-leader-mother that I am, what snack do I choose to have him make?

Rice Krispy Treats?  No.  As stated in an earlier post, I have yet to make those successfully.

Chocolate Chip cookies?  No.  Too basic.

Store-bought Little Debbie snacks?  No.  Too easy.

No, this mom helps her son make Bear Biscuits.  You know, because the boys earned their Bear Badge at Blue & Gold last week and the biscuits are just too cute!

The process seemed simple enough.  Refrigerated biscuit dough, chocolate chips, cinnamon sugar, and eggs.  Couldn’t be that hard, could it?

Honestly, not really.  But when the recipe only makes 3 biscuits and your cookie sheet can only hold 4 at a time and you’re having to make 18 of them for scouts and siblings…well, then the process becomes a whole lot LONGER.  Despite the trouble, the biscuits did come out cute.  The boys were impressed.  And there was much ooh’ing and aah’ing from the other moms.  Once again, I felt affirmed as the supermom I am.

Manic Debbi is back!