Love your Heart Month

I know many people are trying to eat healthier especially after the holidays.  So, I have decided to name this month the "Love Your Heart Month".  It seems fitting since it is the month of Valentine's Day.  All of the recipes are mostly low in fat and heart healthy.  (A few of them use butter, but you can probably substitute olive oil.)
My sister was in for this previous week and we had a great time visiting.  It's been about 6 months since I saw her last and so I put everything off for the week.  Therefore, I'm a little behind in getting all the recipes and the menu up for February.  However, I will get it finished this week and will also have a complete grocery list for you as well.  I do have a partial menu and recipe links on the calendar until the middle of the month.   So...stay tuned!

Perfect Bananas

I am constantly striving for the perfect banana and get very excited when I get them.  When I bought them, Friday,  they were green with a hint of yellow coming.  Yesterday and today (Sunday and Monday) they are perfect!  It's a small window of time.  The bananas are all yellow with green on each end and on the "seams".  They're the tiniest bit crunchy, very sweet and do not taste or smell like rotten bananas!  Hooray!  It's the little things in life that brighten my days.

Italian Chopped Salad

This was our dinner tonight.  We weren't all that hungry, but craved something healthy and light.  This Italian Chopped Salad hit the spot.  It was very good.  Although this wasn't on my menu calendar, I did prepare for this to have at some point.  It was great too because it used up most all of my produce that needed to be used very soon.  Flexibility in your schedule is key.  As long as you're prepared for it, it all works out in the end!  Enjoy! 

  

Italian Chopped Salad:

In the process - Angelina gave me a hand.  She's a great little helper.  See my wonderful peeler (the little green thing sitting on the cutting mat)?  It is great and so easy to use - you have to get one!  Here's the link to buy one on Amazon: Chef'n Vibe Palm Peeler

Italian Chopped Salad Recipe

Prep Time: 30 min
Start to Finish: 1 hr
Calories/Serving: 250
Makes: 8 servings (1 2/3 cups each)

Salad
6    cups chopped romaine lettuce
2    cups shredded cooked chicken breast
1    medium yellow or green bell pepper, coarsely chopped
1    medium unpeeled cucumber, chopped
3    plum (Roma) tomatoes, chopped
2    oz Genoa salami, chopped (1/3 cup)
1    can (15 oz) Progresso® chick peas, drained, rinsed
1/2    cup pitted kalamata olives, halved
1/4    cup very thinly sliced red onion
1/2    cup torn fresh basil leaves
1    oz Parmesan cheese, shaved
Dressing
3    tablespoons olive oil
3    tablespoons balsamic vinegar
1    teaspoon Dijon mustard
1    teaspoon sugar
1/8    teaspoon coarse ground black pepper
1    clove garlic, finely chopped
1.    In large bowl, toss all salad ingredients except cheese.
2.    In small bowl, beat dressing ingredients with wire whisk until blended. Pour dressing over salad mixture; toss to coat. Top with cheese.

Nutritional Information:
1 Serving: Calories 250 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 4g); Protein 18g
Percent Daily Value*: Vitamin A 50%; Vitamin C 70%; Calcium 10%; Iron 15%
Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat
Carbohydrate Choices: 1

*Percent Daily Values are based on a 2,000 calorie diet.

2010© and ®/™ General Mills

Sweet Heaven, I'm in Love Again...

...with the smells of fresh brownies and cinnamon rolls!  If only you could be in my kitchen right now and smelling this wonderful goodness.  I think I'd actually be content only just smelling it all.  I have started my journey toward healthier living and weight loss, but just couldn't resist trying out these recipes.  Don't worry - I'll give most of it away (to skinny people).

By the way, my title tonight is from Barry Manilow's song in Copacabana, Sweet Heaven.  Go ahead, click on the link here, make this food, and you'll feel like you're in heaven and be smiling from ear to ear!  Right Sis?  (My sis and I are some of the very few fans of Barry still.)

I saw the recipes for The Pioneer Woman's Cinnamon Rolls and had to give it a shot.  I will admit, however, that I did not use her dough recipe because my Mom came across a wonderful recipe that is super easy - given to her by our Pastor's wife - thanks Cathy!  Here's the dough recipe I used: Perfectly Easy Dinner Rolls
After the dough was ready, I then picked up Ree's recipe (the Pioneer Woman).  I cut all of her recipe in half.

Here's the beautiful outcome!

Here are the brownies cooling and the recipe link from Sugar & Spice by Celeste - Ad Hoc's Brownies

I'll throw this in for free too:  I didn't stick to my calendar today because I ran out of time.  Instead I made omelettes stuffed with spinach, tomatoes, green onions and parsley.  Then I topped them with diced tomatoes, parsley, avocado, and sour cream.  For the side we had sweet potato and white potato homefries and, may I add, that making them in a cast iron skillet makes all the difference in the world - along with butter!  We each had one slice of bacon and some really amazing French Peasant bread from  Heidelberg Baking Co.  If you haven't ever had the opportunity to have their bread - let me just tell you, you're missing out.  It's fat free and contains no preservatives.  Plus it's out of this world!  Anyway, our "breakfast" dinner was very good.

Beater-Lickin' Good

Okay, I know all of you have licked the beater even with the raw eggs.  Well, I did tonight after making the best brownies in the world (and I'm not a big brownie fan).  They're not even out of the oven yet, but WOW are they amazing already!  I can't wait to try the finished product.  I'll post pictures soon.  Here's the link to the recipe:Ad Hoc at Home's Brownies

I will admit, I didn't use the silicone pan, I used plain old, unsweetened, store-bought cocoa, regular vanilla (extract), and I chopped up baking chocolate that is 54% cocoa and they're still tasting amazing!  I'm all for using what I have but still wanting the best tasting food. 

Tuna Noodle Casserole Recipe

I sacrificially deviated from my menu schedule so that you all would be prepared for the Tuna Noodle Casserole.  You're welcome!   I have had so many compliments on this (not that I serve this for company, but I usually have people coming over at the last minute and they get this).  The only person in the world who doesn't like this is my best friend, Jess.  My mom always made this every time she was at our house (it just turned out that way) and I didn't find out until several years ago that she hated it.  I just chalk it up to her having bad taste when it comes to this casserole!!!

The recipe is as accurate as I can think of because so far it has simply been a little of this a little of that, but I have tried to get it in the real measurements for your sanity.  However, if you'd like to add a little more or less of each ingredient, go right ahead, but don't blame me if it turns out bad.  Ha!Ha!  Also, to make this low-fat, use fat free soup, milk, and cheese.  I do and it tastes just fine. 

Here it is:
2 tbs. butter
2 stalks celery chopped
1/2 large white onion chopped
2 cloves garlic minced or pressed
3/4 of 12 oz. bag of egg noodles (about 10 oz.)
1 1/2 cups frozen peas
2 cans of cream of mushroom soup
1 soup can of milk
1/4 - 1/2 cup grated parmesan cheese
1 can of tuna (in water) drained
bread crumbs for top

Preheat oven to 350 degrees. Saute celery, onion, and garlic in the butter over med-high heat until onion is translucent.  Be careful not to burn the garlic - you can add this at the end if you'd like.  Meanwhile, cook the egg noodles according to package directions and drain.  Place the peas, soup, milk and most of the parm. cheese together in casserole dish and stir until well combined.  Mix in the tuna. (don't forget the tuna!  I did that once.)
Add the sauteed celery, onion and garlic and mix with the rest of ingredients.  Then add the noodles, stir, and top with the bread crumbs and remaining parm. cheese.  Bake for 25-30 min. until bubbly. Enjoy!!!

Here's the process in pictures (although not quite like I told you above - I added the tuna last!)

This is my garlic press from Pampered Chef.  Let me tell you - not all garlic press' are created equal.  This thing is heavy duty and does an awesome job.  I've never used one better than this.  Make the investment - it's worth it.  The little thing on top pokes the garlic out for cleaning - very handy!

 

Press the garlic,

Add the onion and celery and saute until onion is translucent

Place peas, soup, milk, and cheese in casserole

Add noodles and tuna

Mix it all up and smooth top flat

Cover with bread crumbs and remaining parm cheese

Bake until a beautiful golden brown and bubbly

Enjoy!

Leftovers that you can't wait to eat

How many times do you dread your leftovers?  Well, the recipe for the pot roast that we had on Sunday uses the leftover meat from that meal and makes the most scrumptious lettuce wraps!  (recipe link for Asian Lettuce Wraps on the January Menu Calendar) Here was our dinner last night.

 Leftovers are no longer only good from restaurants! 

Here's a funny story though:  My sister used to put her name on the styrofoam container that contained her restaurant leftovers.  She even got to the point of putting the "Jolly Roger" on it too.  The reason was because I would always sneak in and eat her leftovers for lunch - every time!  Don't you despise people like me??  She had to move clear across the country to get away from me doing that.  I'm pretty sure she wishes I was there to eat all her leftovers though.