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Category Archives: Recipes

Vietnamese Beef Part II– Seriously, STOP what you are doing and make it now.

So a few weeks or months or whatever ago I posted a recipe for Vietnamese Shaking Beef Salad. I told all of you to make it. I’m pretty sure none of you did. Oh, how wrong that was. Because I made it again, you see. And I made a couple of changes. And it is EVEN BETTER NOW. I can’t even believe that it’s possible, but it is. So much better.

For the salad I used equal parts romaine lettuce and spinach. Watercress or arugula would be good too. Then I added basil chiffonade, spicy sprouts, whatever those are, and cilantro. I topped it with the vinegar-and-sugar-marinated onions, then I topped that with the beef from the recipe I posted earlier.

Then I went genius at it.

I boiled up some soba noodles, and mixed those with the leftover marinade (that was cooked with the beef), some natural crunchy peanut butter, sriracha, and a lil bit of sesame oil. Then I ate all of this together, topped off with the lime juice, salt, and some leftover vinaigrette from the onions.

OH BOY.

OH BOY.

Guys, this is good. This is amazing. This tastes freaking awesome.

And… and it isn’t that bad for you. Limit your soba noodles to 1/2 cup or less, use lean beef and only have 3-4 ounces.

Whatever you do, make this now. Your tummy will thank me later.

And the only downside is that I had to chew it entirely on my left side because I clenched my teeth so hard yesterday that the entire right side of my mouth is swollen and sore. Yeah, you heard me. But that’s a story for another day. And it really only applies to me. So make this right now. 

What’s for dinner tonight?

Looks yummy, no? These are baked buffalo chicken rolls, recipe courtesy of the gal over at Can You Stay for Dinner? You can find the recipe here. Although I have to say that I’m fundamentally opposed to bleu cheese, so I will be replacing that with cheddar cheese in the actual rolls and ranch dressing as a dipper. Using my recipe, these delicious looking rolls are only 3 points apiece, not counting the dipping sauce (the recipe makes 12 rolls, and the total points+ count is 30). Thus, I could eat a half recipe for 15 points, which is, admittedly, a lot, but then again I get a lot of points per day. If you’re looking to cut down on the number of points, you could reduce the amount of cheese from 4 oz to 2 oz (2 points per roll, half batch for 12 points), or you could substitute 2% cheese (2 points per roll, half batch for 14 points), or eliminate the cheese altogether (1 point each, half batch for 9 points).

They are made with wonton wrappers and stuffed with hot-sauce soaked chicken breast, cheese, and broccoli slaw (for crunch.) I’m excited about getting to make them this evening, and I’ll let you know how they are.

Verde Chicken Enchilada Casserole

I wasn’t really sure what to call this dish, so I just put a bunch of words together and went with that.

No pictures on this one, because I was too wiped out from a 2-mile run (new personal record for speed, woo!) to take them.

Here’s what you’ll need:

About 10-12 oz chicken, boiled and shredded

1 can of stewed tomatoes, Mexican style

handful cilantro, chopped or torn into small pieces

6 corn tortillas

3 oz queso fresco or other Mexican cheese

1 can green enchilada sauce

Cook the stewed tomatoes in a saucepan until they are starting to break up; encourage this with a little fork mashing. Then, add the chicken and get it soaking in the tomato juice. During this time, dunk the tortillas in the excess liquid in the pan (careful, it’s hot!). Then, add to the saucepan 2 oz of the queso fresco, chopped fine, and the cilantro.

Then, you are ready to start building your enchiladas/casserole.

What I did is to fill 4 of the corn tortillas up with the mixture and place them, seam-side down, in a casserole dish that’s just big enough to hold the 4 tortillas. Then, I poured the extra chicken mixture over these tortillas. Third, I placed two more tortillas flat on top. Then, I poured the can of green enchilada sauce over the top and jiggled it a bit until it sort of permeated the layers. Finally, I placed the last ounce of queso fresco over the top.

I placed the casserole in a 350 degree oven for about 20 minutes, then turned the oven to broil for about 5-7 minutes.

This makes either 2 huge servings or 4 smaller servings, depending on your preferences. In terms of Weight Watchers Points Plus, 2 huge servings are 14 points+ each, and 4 smaller servings are 7 points+ each, using Mission Corn Tortillas. Other corn tortillas may be lower in points, so the values would be even better.

This is a really easy dish to dress up by adding more veggies or different spices.

Lunch Recipes

 

Breakfast Recipes

 

Biggest Loser Oatmeal Pancakes

Southwest Turkey Meatballs with Cilantro Dipping Sauce

So last night I made these delicious little meatballs. They’re made with 99% Fat Free turkey breast and very little fat– and yet, they’re still delicious. As ground turkey tends to be dry, the dipping sauce was the perfect addition. You can find the recipe here: http://www.skinnytaste.com/2011/02/southwest-turkey-meatballs-with-creamy.html

As it turns out, this weekend was a pretty big one for cooking. I made scones, cinnamon-honey bread, dill wheat bread, pimiento cheese, and a Cucumber-dill pasta salad. It was all delicious!

Cajun Dirty Rice with Shrimp

 

This was our dinner Tuesday night– Cajun Dirty rice with shrimp. Looks delicious, doesn’t it? It was! You can find the recipe here:  http://www.skinnytaste.com/2012/02/dirty-brown-rice-with-shrimp.html#more

As an aside, I LOVE skinnytaste.com. They have tons of delicious skinny recipes to try–go check it out!