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Wednesday, May 12, 2010
Monday, May 10, 2010
Monday: Tortilla Soup
Tortilla Soup
2 cans chicken broth
1 can Rotel, partially drained
1 can chicken, drained
1 can black beans, drained
1 can whole kernel sweet corn, drained
tortilla chips, optional
shredded cheese, optional
Combine all ingredients in pot. Let simmer until heated through. Crumble chips in bottom of bowl, top with soup, top with cheese.
Sorry, no tips or variations this time around. My only add-in is cooked rice. Share your ideas! I'd love to hear them.
2 cans chicken broth
1 can Rotel, partially drained
1 can chicken, drained
1 can black beans, drained
1 can whole kernel sweet corn, drained
tortilla chips, optional
shredded cheese, optional
Combine all ingredients in pot. Let simmer until heated through. Crumble chips in bottom of bowl, top with soup, top with cheese.
Sorry, no tips or variations this time around. My only add-in is cooked rice. Share your ideas! I'd love to hear them.
Sunday, May 9, 2010
Sunday: Easy Jambalaya
Quick and Easy Jambalaya
1 box Jambalaya mix, like Zatarain's or Tony Chachere's
1/2 pound cook chicken breast, shredded or cubed OR 1 can of chicken
8 oz fully cooked sausage, cut into 1" circles
1 can diced tomatoes, drained well
Basically, you're going to follow the directions on the box but add in the sausage, chicken, and tomatoes before heating.
Tips and Variations
This meal only takes about 30 minutes and only costs about $5! YAY!
Plus, you should have about half of the precooked sausage left over to use in a recipe later in the week, like Red Beans and Rice or sausage on hoagies.
Happy Eating!
1 box Jambalaya mix, like Zatarain's or Tony Chachere's
1/2 pound cook chicken breast, shredded or cubed OR 1 can of chicken
8 oz fully cooked sausage, cut into 1" circles
1 can diced tomatoes, drained well
Basically, you're going to follow the directions on the box but add in the sausage, chicken, and tomatoes before heating.
Tips and Variations
- Use chicken, sausage, diced ham, shrimp...the list is endless. Make any combo you like. You need about 1 pound of meat and/or seafood...and it should be precooked. (and shrimp or crawfish should be peeled)
- Try different kinds of tomatoes. Chili-ready tomatoes add heat and Diced tomatoes with green pepper, celery, and onion adds veggies that go with Jambalaya .
- Try 99% fat free turkey sausage and a low sodium jambalaya mix to make a healthier version
- Substitute chicken broth for water for a more home cooked flavor. Even substitute half of the water adds a ton of flavor. Use low sodium, 99% fat free chicken broth for a healthier way to get full flavor.
***********************
This meal only takes about 30 minutes and only costs about $5! YAY!
Plus, you should have about half of the precooked sausage left over to use in a recipe later in the week, like Red Beans and Rice or sausage on hoagies.
Happy Eating!
Saturday, May 8, 2010
Chips
Since I posted Salsa and Guacamole recipes, I thought it'd be fitting to post chip recipes.
Healthier chips CAN be quick and easy. You CAN have yummy healthy, salty snacks. Does anyone else smile just thinking about that?
Anyway, on with the main attraction.
Jen's Baked Tortilla Chips
Tortillas, any flavor that you like
Canola oil or regular Pam
Seasonings, to taste
Fire up broiler. While it's heating up, cut tortillas into 4ths or 8ths, depending on size. Lay tortilla triangles on cookie sheet. Spray with Pam (or oil from mister); if this is not an option, brush a tiny bit of oil on each triangle. Sprinkle with seasonings. Flip and repeat. Put in the oven for a few minutes (1 - 5, depending on oven) until edges are a little brown. Flip and repeat. Let cool and then enjoy.
I know a woman who makes a similar recipe. Her tips:
1. Stack the tortillas and cut them in a stack
2. Place a cooling rack on your backing sheet and lay the tortilla triangles on top of that. Preheat oven to 350 or so and bake until chips are slightly brown (usually 5 - 10 minutes). No flipping required.
I like to use flour or corn tortillas with garlic salt or Cajun seasonings. This basic recipe works to make Pita Chips from pita bread, as well. (If baking, up temp to 400 degrees).
In case you are interested in other recipes, I did a quick search for chip ideas. I have not tried to recipe below, but probably will soon. Happy Snacking!
Baked Kale Chips: 3 ingredients, 5-10 minutes total time, and Kale is a powerhouse food. Substitute Parmesan cheese for seasoned salt for a fun twist! Also, from my own experience with leafy veggies, lowering the temp to 250 and baking longer, say 15 - 20 minutes, will help prevent burning and crumbling.
Microwave Potato Chips: I am so trying this! Potatoes area great food, just leave the peel on for extra nutrients.You may need a mandolin, cheese slicer, or something like that to get thin slices. Also, a microwave bacon griddle might speed up the process. I wonder if this can be done with Sweet Potatoes....
Baked Potato Chips: Okay...I lied earlier. I've made these. I just use whatever potatoes, oil, and seasonings I have on hand. This basic recipe even works on sweet potatoes. Also can be adapted to make fries. One extra tip I have is to boil the potatoes until just soft. This makes them easier to cut if you aren't using a slicer of some sort and lessens baking time.
Veggie chips: Includes kale...but also shows that carrots and parsnips can be made chip-like, too. This idea work for zucchini, radishes, and other veggies. Also, don't forget that fresh, crunchy veggies like bell pepper, carrots, and celery can also taste great in dips!
Healthier chips CAN be quick and easy. You CAN have yummy healthy, salty snacks. Does anyone else smile just thinking about that?
Anyway, on with the main attraction.
Jen's Baked Tortilla Chips
Tortillas, any flavor that you like
Canola oil or regular Pam
Seasonings, to taste
Fire up broiler. While it's heating up, cut tortillas into 4ths or 8ths, depending on size. Lay tortilla triangles on cookie sheet. Spray with Pam (or oil from mister); if this is not an option, brush a tiny bit of oil on each triangle. Sprinkle with seasonings. Flip and repeat. Put in the oven for a few minutes (1 - 5, depending on oven) until edges are a little brown. Flip and repeat. Let cool and then enjoy.
I know a woman who makes a similar recipe. Her tips:
1. Stack the tortillas and cut them in a stack
2. Place a cooling rack on your backing sheet and lay the tortilla triangles on top of that. Preheat oven to 350 or so and bake until chips are slightly brown (usually 5 - 10 minutes). No flipping required.
I like to use flour or corn tortillas with garlic salt or Cajun seasonings. This basic recipe works to make Pita Chips from pita bread, as well. (If baking, up temp to 400 degrees).
****************************************
Baked Kale Chips: 3 ingredients, 5-10 minutes total time, and Kale is a powerhouse food. Substitute Parmesan cheese for seasoned salt for a fun twist! Also, from my own experience with leafy veggies, lowering the temp to 250 and baking longer, say 15 - 20 minutes, will help prevent burning and crumbling.
Microwave Potato Chips: I am so trying this! Potatoes area great food, just leave the peel on for extra nutrients.You may need a mandolin, cheese slicer, or something like that to get thin slices. Also, a microwave bacon griddle might speed up the process. I wonder if this can be done with Sweet Potatoes....
Baked Potato Chips: Okay...I lied earlier. I've made these. I just use whatever potatoes, oil, and seasonings I have on hand. This basic recipe even works on sweet potatoes. Also can be adapted to make fries. One extra tip I have is to boil the potatoes until just soft. This makes them easier to cut if you aren't using a slicer of some sort and lessens baking time.
Veggie chips: Includes kale...but also shows that carrots and parsnips can be made chip-like, too. This idea work for zucchini, radishes, and other veggies. Also, don't forget that fresh, crunchy veggies like bell pepper, carrots, and celery can also taste great in dips!
Thursday, May 6, 2010
Salsa Month!
May is National Salsa Month! I will celebrate with the easiest salsa recipe ever!
(Bonus: Salsa is usually low in fat and calories, and half a cup can sometimes count as a veggie serving!)
Amy's Super Easy Salsa
1 Can Chunk Ro-Tel
1 lime, halved
Cilantro to taste, thinly chopped
Drain Ro-Tel well, squeeze lime juice over Ro-tel and top with cilantro. Stir. Chill or heat to liking. Enjoy.
Jen's Super Easy Salsa
1 can Mexican Festival Ro-Tel (sometimes labeld Mexican: Lime and Cilantro)
Drain well and enjoy!
Honestly, I'm not a big Cilantro fan, so I like to open one can of Chunky Rotel and one can of Mexican Festival Rotel and mix them. It's enough for a group of friends to enjoy and not so cilantro laden. Also, if you don't like chunky salsa, just stick this in a food processor!
Ro-Tel is wonderful because it tastes fresh and 1/2 a cup averages about 30 calories,0 fat, less than 5 carbs, less than 600 mg of salt.
Got a salsa recipe? Share it!
(Bonus: Salsa is usually low in fat and calories, and half a cup can sometimes count as a veggie serving!)
Amy's Super Easy Salsa
1 Can Chunk Ro-Tel
1 lime, halved
Cilantro to taste, thinly chopped
Drain Ro-Tel well, squeeze lime juice over Ro-tel and top with cilantro. Stir. Chill or heat to liking. Enjoy.
Jen's Super Easy Salsa
1 can Mexican Festival Ro-Tel (sometimes labeld Mexican: Lime and Cilantro)
Drain well and enjoy!
Honestly, I'm not a big Cilantro fan, so I like to open one can of Chunky Rotel and one can of Mexican Festival Rotel and mix them. It's enough for a group of friends to enjoy and not so cilantro laden. Also, if you don't like chunky salsa, just stick this in a food processor!
Ro-Tel is wonderful because it tastes fresh and 1/2 a cup averages about 30 calories,0 fat, less than 5 carbs, less than 600 mg of salt.
Got a salsa recipe? Share it!
Wednesday, May 5, 2010
Cinco de Mayo
In honor of Cinco de Mayo, I am pleased to share my Easy Peasy Gaucamole Dip.
Jen's Easy Guac
2 large, ripe avocados (peeled and cut into chunks or mashed)
1 small - med tomato, diced
1 small onion, chopped
1 lemon or lime, halved
Cilantro, optional
Salt and pepper to taste
Just combine everything in a bowl, except lemon or lime. Juice citrus fruit over bowl, stir, chill if desired, and enjoy.
Jen's Even Easier Guacamole
2-3 large, ripe avocados (peeled and mashed)
1 can regular Ro-Tel or Mexican Festival Rotel, drained well
optional: 1 small onion, chopped
1 lemon or lime, halved.
Combine avocados, Ro-Tel, and onion. Juice lemon/lime over bowl. Enjoy.
Jen's Easy Guac
2 large, ripe avocados (peeled and cut into chunks or mashed)
1 small - med tomato, diced
1 small onion, chopped
1 lemon or lime, halved
Cilantro, optional
Salt and pepper to taste
Just combine everything in a bowl, except lemon or lime. Juice citrus fruit over bowl, stir, chill if desired, and enjoy.
Jen's Even Easier Guacamole
2-3 large, ripe avocados (peeled and mashed)
1 can regular Ro-Tel or Mexican Festival Rotel, drained well
optional: 1 small onion, chopped
1 lemon or lime, halved.
Combine avocados, Ro-Tel, and onion. Juice lemon/lime over bowl. Enjoy.
***********************************
I love guacamole! Avocados are a good fat and about half a cup is a fruit or veggie serving. I know they pack a bit more of a calorie punch than salsa, but this meets my need for creamy goodness in a way salsa can't...and keeps me from reaching for the cheese dip.Make your own gaucamole? Share the recipe!
Tuesday, May 4, 2010
Save Money, Time, and Calories
I've been asked why I blog about my recipes. I understand the confusion...these are just simple recipes for my own family. Nothing special: not restaurant quality, not gluten-free, not vegan.
But my motivation is the league of young families, college students, and bachelors that I know that know the basics of cooking but are too poor or too stretched for time to make dinners like mom used to make. And let's face it, cheap, pre-packaged food may save money but it's also usually less nutritious and more calorie laden. My goal is to share with people that making your favorite foods can be healthier, most cost-effective, and easy.
(Side-note: I'm not opposed to buying a boxed lasagna or other frozen dinners, but I do read the nutritional info and ingredients. You might be able to make the same thing at home for a similar price and with ingredients you trust more...take control of your dinner!)
Take my most recent recipe: Easy Stuffed Pasta Shells.
Time:
10 minutes for water to boil...but I didn't have to stand there watching it or anything.
about 10 minutes for pasta to cook....checked in a few times to stir the pot and check progress
5-10 minutes prep work and shell-stuffing
40 minutes baking time...where I left the room until the timer went off
5 minutes standing time
TOTAL: about 1 hour and 10 minutes. BUT, most of the time I wasn't actually doing anything.
Cost:
I'll be honest; I often use the store brand or off-brands to save money. Usually, it's a great trade off. Buffered Aspirin isn't just similar to Bayer Aspirin, it's exactly the same. The off-brand Captain Crunch and Pizza Pockets are actually better, to my family, than the real deal.
Eggs, 1/2 dozen -- $1
Pasta shells, about 30 in box -- $1.50
Spaghetti Sauce -- $1 - 1.50
Low Fat Cottage Cheese -- $2.50
Shredded Mozzarella -- $2
TOTAL: less than $10. AND, I've still got 5 eggs and half of everything else to use in a different recipe.
Stuffed Shells Lasagna
Per serving
Calories: about 500 about 850
Carbs: about 70 about 40
Fat: about 10g about 47g
Sodium: about 900mg about 2800 mg
Protein: about 30g about 70g
My dinners usually have less than 500 calories and 60 carbs, but considering this is a cheesy pasta dish, I'm happy. Plus, you could use low-carb pasta, low fat mozzarella, and add Spinach. The nutritional info will change as you change the recipe.
But my motivation is the league of young families, college students, and bachelors that I know that know the basics of cooking but are too poor or too stretched for time to make dinners like mom used to make. And let's face it, cheap, pre-packaged food may save money but it's also usually less nutritious and more calorie laden. My goal is to share with people that making your favorite foods can be healthier, most cost-effective, and easy.
(Side-note: I'm not opposed to buying a boxed lasagna or other frozen dinners, but I do read the nutritional info and ingredients. You might be able to make the same thing at home for a similar price and with ingredients you trust more...take control of your dinner!)
Take my most recent recipe: Easy Stuffed Pasta Shells.
Time:
10 minutes for water to boil...but I didn't have to stand there watching it or anything.
about 10 minutes for pasta to cook....checked in a few times to stir the pot and check progress
5-10 minutes prep work and shell-stuffing
40 minutes baking time...where I left the room until the timer went off
5 minutes standing time
TOTAL: about 1 hour and 10 minutes. BUT, most of the time I wasn't actually doing anything.
Cost:
I'll be honest; I often use the store brand or off-brands to save money. Usually, it's a great trade off. Buffered Aspirin isn't just similar to Bayer Aspirin, it's exactly the same. The off-brand Captain Crunch and Pizza Pockets are actually better, to my family, than the real deal.
Eggs, 1/2 dozen -- $1
Pasta shells, about 30 in box -- $1.50
Spaghetti Sauce -- $1 - 1.50
Low Fat Cottage Cheese -- $2.50
Shredded Mozzarella -- $2
TOTAL: less than $10. AND, I've still got 5 eggs and half of everything else to use in a different recipe.
Nutritional Info (Compare the Nutritional stats to the dinner serving of classic lasagna at a leading chain):
Stuffed Shells Lasagna
Per serving
Calories: about 500 about 850
Carbs: about 70 about 40
Fat: about 10g about 47g
Sodium: about 900mg about 2800 mg
Protein: about 30g about 70g
My dinners usually have less than 500 calories and 60 carbs, but considering this is a cheesy pasta dish, I'm happy. Plus, you could use low-carb pasta, low fat mozzarella, and add Spinach. The nutritional info will change as you change the recipe.
Stuffed Pasta Shells
Easy Stuffed Pasta Shell Dinner for 2
The Basic Ingredients:
14 large pasta shells
1/2 small container of cottage cheese
1/2 bag of shredded mozzarella cheese, divided
1/2 jar of spaghetti sauce
1 egg
Garlic and seasonings, to taste
I'll be honest here. I thought stuffed pasta shells were beyond my abilities. Did I seriously think I could do it in an hour? Well, turns out, it takes about an hour and ten minutes, which isn't bad when I'm craving Olive Garden but not willing to drive there and then pay the price...in dollars, time, fat, and calories.
So, my recipe is technically enough for 3 - 4 servings. We each ate 4 - 5 shells for dinner and then I packed 4 shells for lunch... The recipe is basically taking half of everything -- half of the box of shells, half of the spaghetti sauce, half of the cottage cheese, half of the cheese. So, I'll be honest, it's real easy to double. :)
Also, just for fun, I used a 8x4 pyrex dish to bake this. It ended up being the perfect size for this recipe.
The Directions:
Preheat oven to 350. Cook pasta according to directions. When they are done, drain well and then run under cold water to stop the cooking process. This also cools them for handling. Lay on a paper towel to wick away extra water.
In a bowl, combine cottage cheese, half of cheese, egg, and seasonings. Mix well.
Pour about 1/2 cup of spaghetti sauce into a baking dish and lightly coat the bottom.
Fill each shell with the cheese mixture and place in baking dish. (For my shells, it was about a regular eating spoon's worth per shell).
Top with spaghetti sauce and cheese. Bake for approximately 40 minutes.
Variations and Tips
The Basic Ingredients:
14 large pasta shells
1/2 small container of cottage cheese
1/2 bag of shredded mozzarella cheese, divided
1/2 jar of spaghetti sauce
1 egg
Garlic and seasonings, to taste
-----------------------------------------------------------------------------------------------------
I'll be honest here. I thought stuffed pasta shells were beyond my abilities. Did I seriously think I could do it in an hour? Well, turns out, it takes about an hour and ten minutes, which isn't bad when I'm craving Olive Garden but not willing to drive there and then pay the price...in dollars, time, fat, and calories.
So, my recipe is technically enough for 3 - 4 servings. We each ate 4 - 5 shells for dinner and then I packed 4 shells for lunch... The recipe is basically taking half of everything -- half of the box of shells, half of the spaghetti sauce, half of the cottage cheese, half of the cheese. So, I'll be honest, it's real easy to double. :)
Also, just for fun, I used a 8x4 pyrex dish to bake this. It ended up being the perfect size for this recipe.
The Directions:
Preheat oven to 350. Cook pasta according to directions. When they are done, drain well and then run under cold water to stop the cooking process. This also cools them for handling. Lay on a paper towel to wick away extra water.
In a bowl, combine cottage cheese, half of cheese, egg, and seasonings. Mix well.
Pour about 1/2 cup of spaghetti sauce into a baking dish and lightly coat the bottom.
Fill each shell with the cheese mixture and place in baking dish. (For my shells, it was about a regular eating spoon's worth per shell).
Top with spaghetti sauce and cheese. Bake for approximately 40 minutes.
Variations and Tips
- Not a fan of Cottage Cheese? Use Ricotta cheese instead of cottage cheese. Add Parmesan cheese to the cheese mixture instead of or in addition to the mozzarella.
- Need the meat? Use a meat sauce or brown up sausage or beef and mix into your cheese mixture.
- Need more veggies? Add frozen spinach...thaw and drain well, then add to cheese mixture. Or use a chunky vegetable spaghetti sauce.
- Serve with a salad and bread sticks or garlic bread to complete your Olive Garden Experience at home.
Chicken and Green Bean Casserole
Chicken and Green Bean Casserole
1 - 1.5 lbs boneless, skinless chicken breast or tenderloins
2 cans cut green beans, well drained OR 18 oz frozen green beans, thawed
1 can Cream of Mushroom soup OR 1 can Cream of Chicken Soup
3/4 cup milk
Black pepper, to taste
1 and 1/3 cup french fried onions
Garlic and seasonings, to taste
C'mon, people, it's a cheap and easy comfort food!! Why hide it away for just Christmas and Thanksgiving?
Okay, so Baked Chicken is easy and Green Bean Casserole is easy. Combining these great foods, super easy!
The Directions:
Preheat oven to 350. In a lightly greased (sprayed with Pam, lined with foil, whatever you do to keep things from sticken) 9x13 baking dish, place your chicken. Season to taste.
Combine soup, milk and pepper in a bowl; stir until blended. Stir in beans and 1/2 to 2/3 cups of French Fried Onions.
Pour soup combination over chicken. Top with remaining French Fried Onions. Bake 35 to 45 minutes, until chicken is cooked through. Let sit for about 5 minutes before eating.
Variations and Tips
1 - 1.5 lbs boneless, skinless chicken breast or tenderloins
2 cans cut green beans, well drained OR 18 oz frozen green beans, thawed
1 can Cream of Mushroom soup OR 1 can Cream of Chicken Soup
3/4 cup milk
Black pepper, to taste
1 and 1/3 cup french fried onions
Garlic and seasonings, to taste
-----------------------------------------------------------------------------------------------------
Most people have had Green Bean Casserole during the holiday season. I'm here to insist that this is a four season food!C'mon, people, it's a cheap and easy comfort food!! Why hide it away for just Christmas and Thanksgiving?
Okay, so Baked Chicken is easy and Green Bean Casserole is easy. Combining these great foods, super easy!
The Directions:
Preheat oven to 350. In a lightly greased (sprayed with Pam, lined with foil, whatever you do to keep things from sticken) 9x13 baking dish, place your chicken. Season to taste.
Combine soup, milk and pepper in a bowl; stir until blended. Stir in beans and 1/2 to 2/3 cups of French Fried Onions.
Pour soup combination over chicken. Top with remaining French Fried Onions. Bake 35 to 45 minutes, until chicken is cooked through. Let sit for about 5 minutes before eating.
Variations and Tips
- Check out the French's site for more Green Bean Casserole ideas!
- Use cooked chicken that's been shredded, cubed, or cut into strips instead of chicken breasts.
- Try adding 1/3 cup of sour cream to the soup mixture. Yummy.
- If using Campbell's Healthy Request Soups to cut down on fat, calories, and MSG, use less milk. Healthy Request soups are usually "soupier" than their original counterparts.
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