Kiy's Recipe Box

We didn't get to three of the meals last week. The week got away from me, I never really got to the grocery store. So we ended up having Subway one night and eating out of the pantry/freezer a couple of nights. Going to try to do better this week as I have fewer appointments, which will help. Don't forget to head on over to Laura's at Organizing Junkie for more Menu Plan Monday.

• Sunday: Vege burgers on whole wheat English muffins, homemade sweet potato fries and frozen peas (for Emi)

• Monday: Light and Yummy Fish Tacos, fruit salad

• Tuesday: Zucchini Slice, melon

• Wednesday: Omelets (cheese, whatever fresh vege’s we feel like), toast, leftover melon slices and/or fruit salad

• Thursday: Leftover Buffet
• Seems we need a specific night for leftovers as some are going to waste and I am not making planned meals because of the leftovers. Going to take a page out of Laura’s book and set up a night like this.

• Friday: Fresh fish (whatever looks good at Yokes), usually grilled with some olive oil, a bit of ginger and soy sauce, served with udon or soba noodles, sugar snap peas or other vege

• Saturday: Free Nite

Original Post: Menu Plan (Mar 31-Apr 5)

Light and Yummy Fish Tacos

Ingredients:
1 lb halibut fillets, skin removed or another white fish fillets, your choice
1 tablespoon olive oil
¼ green cabbage
¼ cup chopped white onions
¼ cup chopped English cucumbers
½ bunch cilantro, chopped
1 lime, juice of
salt and pepper
Guacamole (follow above link, see Chunky Guacamole)
salsa (follow above link, see Salsa Fresca)
10 corn tortillas, warmed (see Corn Tortillas)

Directions:

Make the cabbage slaw: Chiffonaide cabbage, add onion, cucumber and cilantro; squeeze juice of 1 lime over the top and toss; add salt and pepper to taste; let sit at room for 30 minutes.

Preheat oven to 400 degrees. Heat a non-stick oven proof pan over medium heat, add olive oil, add halibut and brown on one side, turn halibut over and put pan in the oven for about 10-15 minutes until halibut is flaky and cooked through.

Serves: 10

To serve: flake cooked halibut into a bowl and serve with warmed corn tortillas and the bowls of the cabbage slaw, guacamole and salsa.

Zucchini Slice

Amount/Measure/Ingredient — Preparation Method

480 grams zucchini — grated (Kiy Note: Jeff says this is a tiny bit more than a pound)
1 carrot — grated
1 cup low fat cheese — grated
¾ cup self-raising flour
½ cup olive oil
4 egg — lightly beaten

Oil a rectangle slice pan. (Kiy Note: I am thinking a 9x13 pan)

Combine all ingredients in a medium bowl and mix well.

Spread mixture into prepared pan and bake in a moderate oven (Kiy Note: here again, guessing at around 350°) for about 35 minutes or until firm.

Super tired, posting this and heading to bed! Don't forget to hop (haha!) on over to Organizing Junkie for more MPM!

Menu Plan for Week of: Mar 23 – Mar 29

• Sunday: We ended up being ultra lazy. Had leftover fish for breakfast (yes, we really ARE just this odd) and miscellaneous whatever for lunch. We then went out to Olive Garden for dinner (yum!).

• Monday: Spaghetti and (meatless) Meatballs, wheat pasta, fresh fruit salad
• This is absolutely nothing fancy. Any jar of prepared marinara sauce, lots of mushrooms, zucchini, onions (any vege that happens to be in the fridge) and a bag of meatless meatballs. The ‘meatless’ part is an experiment, lets hope it works!

• Tuesday: Zucchini Slice, melon slices

• Wednesday: Light and Yummy Fish Tacos, leftover fruit from fruit salad
• New recipe, hope it works!
  

• Thursday: Eggplant Ricotta Bake (never got to it last week), maybe a broiled chicken breast for Emi and I to share, canned fish for Jeff

• Friday: Fresh fish (whatever looks good at Yokes), soba noodles, frozen peas & carrots

• Saturday: Leftovers/Free Nite

Original Post: Menu Plan for Week of: Mar 23 – Mar 29

Eggplant Ricotta Bake

*See update below*

2 large eggplants, sliced into ½-inch rounds
olive oil
15 oz. part-skim ricotta cheese
3 eggs
1 c. grated Parmesan cheese
2 tsp. dried oregano
1 tsp. garlic powder
black pepper to taste
2 cups marinara sauce

Preheat oven to 450°F. In a bowl, drizzle olive oil over eggplants slices and mix with hands until all slices are lightly coated. Roast in the oven until eggplant is soften and very lightly browned, about 20 minutes. (If slices are getting too brown, flip them mid-way.)

In the bowl you used for the eggplant, combine ricotta, eggs, half of the Parmesan, oregano, garlic powder, and pepper to taste.

Grease an 8×8 baking pan with non-stick spray. Layer eggplant, cheese mixture, and sauce (I make 2 layers of each), ending with sauce. Top with remaining Parmesan. Bake covered with foil for 20 minutes, then uncover and turn on your broiler for a few minutes to brown the cheese on top. Let set before serving.

Note: Sure wish I had made a note on where I found this!

*Kiy Update, March 20th: This was SO GOOD! Easier than I expected and I am sure the next time I make it it will be even easier. I ended up having to roast the eggplant in two batches. Pure laziness, next time I will just use two pans (there is too much eggplant, using two large ones, to fit into one pan). Also, I used a whole jar of marinara sauce. I didn't measure out how much was in the jar, but it looked good to me so I went for it. Lastly, there was so much eggplant I ended up using a 9x13 pan. I have no idea how the original recipe would fit into a 8x8 pan unless they were really tiny 'large' eggplants. Ended up serving with whole wheat pasta, which was perfect. Try this, you won't be sorry!

Asian-Style Grilled Tilapia

Found @ urbanmummy . wordpress . com

*See update below*

Ingredients:
¼ cup soy sauce
2 tablespoons sugar
3 large garlic cloves, minced (about a Tbs.)
1 lime, juice of (2 Tbs or so)
1 teaspoon fresh ginger, minced
¼ teaspoon crushed red pepper flakes
1 lb tilapia fillets (or other thin mild fish)

Directions:

1. Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer.
2. Stir briefly to dissolve the sugar.
3. Add the tilapia, then turn it over so that it's coated all over with the marinade.
4. Set aside for 20 min or so.
5. Heat the broiler to high, and move the oven rack to position closest to heat.
6. Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit.
7. Turn the pan around (back to front), and broil for 5 more minute.
8. If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning.
9. The fish should be opaque and flaky.
10. Spoon the sauce over the fish when serving.

*Kiy Update, March 18th: Made this tonight. Oh my goodness! YUM YUM YUM! Easy and fast, and did I mention YUM?! Our grocery store was out of tilapia, so I picked up salmon for Jeff and sole for us gals (big mistake, the sole was too thin and boring!), but Jeff said the salmon was great. I used two cake pans, made a batch of the marinade/sauce for each pan, tossed the fish in and put them under the broiler. We have an electric oven (that was interesting to learn to use!), so I put them in (side-by-side) for the first 5 minutes and then started checking. The sole was done less than a minute later, the salmon needed about 3 minutes. Watch that fish carefully! Also, this sauce as SO good, it could be used on anything; steak, pork, chicken ... whatever!

*Update: See below for notes.*

JULES’ HOMEMADE TOMATO SOUP

2 cans (28oz) whole tomatoes or home grown
1-2 cans (14oz) beef or chicken broth
1 small yellow onion, finely diced
1-2 tbsp olive oil
1 cup half & half
½ stick butter
½ tsp sugar
House seasoning to taste*

In large soup pot sauté diced onion in olive oil over medium heat till tender. Season with house seasoning to taste.

Blend the whole tomatoes in a blender until just smooth, only a few seconds. You’ll want a slightly lumpy consistency. Pour tomatoes into soup pot. Add broth to pot to a pleasing consistency. If you prefer a thicker soup add 1 can broth. If a thinner soup add 2 cans broth. Season again with house seasoning to taste. Simmer 10 minutes to allow flavors to combine.

Add half & half, sugar and butter. Stir well as butter melts. Simmer another 20 minutes. Serve with grilled cheddar cheese on rye bread. Yum!

*House seasoning is equal parts kosher salt, black pepper and garlic powder.

*Kiy Notes, March 17, 2008: I made this meal tonight. I was in need of something fast and easy, this more than fit the bill. Things I did: used two cans of crushed tomatoes in puree with one can of low-sodium fat free beef broth. This did two things, (1) no need to put the whole tomatoes into the blender, cutting down on a step and (2), made it nice and thick. I also used fat-free half and half (shhh, don't tell Jeff!), ICBINB margarine and frozen chopped onion (about a cup, give or take). Seriously, this soup rocks. It's so easy that I will keep the ingredients on hand. No more canned tomato soup for this family!

I have been seriously lax in blogging lately. I mean to, even write posts in my head, but never seem to find the time to sit down and type away. Much of that is that Little Bit is now WALKING! Oh gosh, is she ever. She has been for quite some time now, but she isn't content with just mundane walking around anymore, now she's running ... into things mostly! She's a busy little gal with all her toys, just cute as can be with them. If we go for an outing, even before I can get her jacket off she's making a bee-line for her toys. Just too cute for words. Loves to leave the house, will bring us her jacket if we are getting ready to leave ... but also loves to be home surrounded by all her things. It's nice to know she's a happy baby, and she really really is.

Here is Danger Girl in action. Her Grandmom (Jeff's mom) got her this really cool car-thing for Christmas. Now that she's walking, we should push the legs together so that she can sit on it and propel herself along. Except that she's just not quite tall enough to do that yet. So we are leaving it like it is for now and she is still playing with it constantly. She loves and adores the music, she pushes it along as it's meant to. She sits on one of the legs and watches her tv programs (Backyardigans!) and does this ... It's not the greatest picture as I was scrambling to get the camera and never got the flash up. All the boxes scattered all over the room are to protect Emi from herself. Electrical wires and cords fascinate her (oh, joy) and she loves to touch the tv. So we are (currently) using boxes to block off areas we don't want her to get to. At some point we will need to do something more, but for now it seems to be working. Also, you will notice my work-out weights on the register grate. These are a new addition to our 'play room'. Little Miss Investigator was found one day, lying on her tummy sticking her tongue (!!) down the vents. We are as happy as can be that she is so interested in every-little-thing. But could she find a less (self)destructive way of learning? Haha, guess not. While she can't (yet) pick them up, she can (and does) roll them around. They have grabbed her attention from the vent, for now.

Okay, my menu for this week is going to be a really really easy one. We are trying to get a bunch of things done around the house and every day I have errands to run (getting us ready for our great Back East Adventure ... trip to Memphis and Virginia). We leave in 3 very short weeks and I still have a ton to do! BTW, if anyone was wondering, the Chicken & Eggplant Roulades from last week's menu were amazing! I ended up completely blowing off the chicken and am glad I did. I think I will continue to make it that way, if I want a meat I can always toss a chicken breast on the grill or something. But these were easier than I thought they would be. And so *totally* yummy. Jeff and I were amazed at how good it was. But then, my (our) love of eggplant has been well documented, and how can you go wrong with adding feta cheese and artichoke hearts? The only thing I will do differently next time is to use a marinara sauce. The tomato sauce just wasn't interesting enough for us I guess.

(Don't forget to check Laura's blog, Organizing Junkie) for more MPM!

Menu Plan for Week of: Mar 16 – Mar 22

• Sunday: We ended up just making a sandwich, neither of us were very hungry

• Monday: Tex-Mex Ravioli Casserole, green salad

• Tuesday: Asian-Style Grilled Tilapia, wild rice, sugar snap peas

• Wednesday: Grilled Cheese & Tomato Sandwiches, Jules’ Homemade Tomato Soup

• Thursday: Eggplant Ricotta Bake (last week got us in the mood for more eggplant!)

• Friday: Fresh fish (whatever looks good at Yokes), pasta with Parmesan cheese, peas and carrots
  

• Saturday: Leftovers/Free Nite

Original Post: Menu Plan (Mar 16-22) and Emi updates

Chicken & Eggplant Roulades
Weight Watchers Shortcuts, page 81

*See updates below*

1 (1 lb) eggplant, cut lengthwise into 8 slices
½ cup crumbled fat-free feta cheese
4 (canned, water-packed) artichoke hearts, drained and chopped
4 tbsp thinly sliced fresh basil
1 (10 oz) package sliced grilled chicken breast (I am just going to use one chicken breast that I have in the freezer)
1 cup Italian-style tomato sauce

1. Spray the broiler rack with olive oil nonstick spray and preheat the broiler. Place the eggplant in one layer on the broiler rack and lightly spray with olive oil nonstick spray. Broil 6 inches from the heat until lightly browned, about 4 minutes. Place the eggplant, broiled side down, on a work surface and let cool. (Kiy note: my plan is to use the grill for this, faster and easier!)
2. Meanwhile, combine the cheese, artichoke hears and 2 tablespoons of the basil in a small bowl.
3. Place ½ cup of the chicken onto one short end of each eggplant slice. Top each portion of chicken with about 2 tablespoons of the cheese mixture and roll up. Place the roulades, seam side down, in a shallow 1-quart dish. Top with the tomato sauce and the remaining basil. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on High 4 minutes. Uncover and microwave until heated through and bubbly, 3-4 minutes longer.

Per Serving (2 roulades with sauce): 219 Cal, 4g Fat, 1g Sat Fat, 0g Trans Fat, 65mg Chol, 740mg Sod, 19g Carb, 5g Fib, 27g Prot, 105mg Calc.
If you are counting WW Points: value 4.

Kiy Update, March 12th: This is amazing! I ended up completely blowing off the chicken and am glad I did. I think I will continue to make it that way, if I want a meat I can always toss a chicken breast on the grill or something. But these were easier than I thought they would be. And so *totally* yummy. Jeff and I were amazed at how good it was. But then, my (our) love of eggplant has been well documented, and how can you go wrong with adding feta cheese and artichoke hearts? The only thing I will do differently next time is to use a marinara sauce. The tomato sauce just wasn't interesting enough for us I guess.

I have pictures to post from my mom's trip that I hope to get up later this week. We had a wonderful visit, and I can't wait to have her come out again ... soon!

I took a step back from Menu Planning, or rather posting my menu plans, and inadvertently blogging. Jeff and I have been talking about changing the way we are eating, and have been trying to settle into a plan. For various health reasons, he wants to cut out all meat for the next two weeks, sort of a test. He then hopes to add back in pork and chicken. I am going to use chicken in some dishes for Emi and I, but we are completely steering (haha!) away from beef for now, not that we really ate that much of it anyway. But the idea is to plan meatless dishes that I can then add chicken to. We shall see! Fish is a big part of our diet, and that won't change.

I was able to get my hands on a copy of Weight Watchers' Shortcuts. It looks great, fast and simple, and easy to adjust to what we are trying to do. One of this of this week's meals are planned using that book, I hope to try more in the coming weeks. (The book that I have has a copyright of 2008, when I looked on-line for a photo to post, those all were different. This book is: 130 almost-from-scratch recipes, 30 minutes or less, 7 ingredients or less, 3 simple steps or less. I got mine at a local WW meeting place, some places will sell to anyone some only sell to their clients.)

(Don't forget to check Laura's blog, Organizing Junkie) for more MPM!

Menu Plan for Week of: Mar 9 – Mar 15

• Sunday: Misc leftovers from last week

• Monday: Zucchini, mushrooms, onion and tofu stir fry (nothing fancy, just tossing it all in the wok with some low-sodium soy sauce and maybe some hoisin or fish sauce), whole-wheat penne pasta with Parmesan Cheese

• Tuesday: Fresh fish (whatever looks good at Yokes), soba noodles, sugar snap peas

• Wednesday: Chicken & Eggplant Roulades (making 2 chicken and 2 without), adding a can of “Jeff” fish (ie: sardines, herring, whatever he wants)

• Thursday: Easy Asian Beef & Noodles with sugar snap peas (substituting oriental noodle packets and tofu for the beef)

• Friday: Pan-Seared Scallops with Pesto and Tomato, sugar snap peas

• Saturday: Leftovers/Free Nite

Original Post: Menu Plan (Mar 9-15)