Mexican Rice Casserole

My mother always used to make something she called "Spanish Rice." I came up with this recipe  some years ago, when I was thinking of her and tried to recapture that special taste from childhood!

 

 Mexican Rice Casserole

6 servings

Olive oil, drizzled or cooking spray
1 onion, chopped
1/2 green pepper, chopped (red and green peppers if you like it colorful!)
1 clove garlic, minced
1 lb. extra lean ground beef or ground turkey
salt and pepper, to taste
1 t. chili powder
1 pinch cumin
1 c. long grain white rice (uncooked)
2 c. water
16 oz. jar fat free salsa
1 c. frozen corn kernels
1 c. shredded cheddar cheese


Preheat saute pan over low-medium heat and drizzle a little olive oil or spray with cooking spray. Add onion and pepper and cook until softened.  Add the garlic and cook a few minutes more till fragrant.

Add ground meat. Stir it from time to time, browning meat well.

Add salt, pepper, chili powder and cumin. Mix into the meat/vegetables.

Add rice, water and salsa, mixing thoroughly.  Bring to a boil, then add corn. Lower the heat and cover the pan.

Simmer for about 20 minutes, stirring every 5 minutes or so.  Add water as needed, continuing until rice is cooked through and all the liquid is absorbed.

Spoon into a serving dish and sprinkle some of the cheese on top.  Put remaining cheese into a serving dish to pass at the table.

9 WW points or approx 413 calories/serving

Terrific one dish dinner!

 I got this recipe from my mother in law many years ago.   I am posting a photocopy of the recipe she gave me many years ago.  At present, I would not make this recipe exactly as she describes. For one thing, I would probably use honey or agave nectar instead of corn syrup. I prefer other oils to corn, especially olive oil.  Lastly, I would personally opt  to omit the potatoes, since I don't really eat them any more.  It really is a good tasting meal, offers lots of choices to the cook, and is good enough for company!

WW points depend on choices of meats/vegetables

Grizzly Beer Chicken... by Cheap Frills Cuisine

I like this recipe because it's a little "rustic" in the sense that it makes a great dinner for those who enjoy camping..or, you can make it on your backyard grill by indirect method if you prefer. Lastly, you can prepare the chicken as you would for outdoor cooking, but cook it in your oven instead.  I like the outdoor taste, but I use my oven when the weather does not cooperate!
You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

Notes:
 1) You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

2) For oven preparation- Preheat oven to 325 or 350 degrees. Place chicken-beer can assembly in a cake pan, in the middle of the oven. (There are racks available in some stores that hold the beer can. I was able to purchase one at Walmart for only a few dollars. ) Cook until internal temperature of chicken reaches 170 degrees, and allow to rest as above before serving.





A 140gm serving of this chicken (meat only) counts as 6 WW points.

Oven Roasted Vegetables

This post is not so much a recipe, but instead a basic technique for oven roasting vegetables.
Some vegetables work better than others--I have used white potatoes, sweet potatoes, asparagus, cherry tomatoes, whole mushrooms, green beans, bell peppers, onion and zucchini. Eggplant would probably work well too. For a special treat, try some butternut squash!

By experimentation, you will quickly find what you like and what you don't.

You can use a combination of vegetables if desired. They key is to make sure all of the pieces are roughly the same size so they all roast at the same rate.

Begin by pre-heating the oven to 450 degrees. While it  preparing the desired vegetable(s)--Peel and chop so all the pieces are approximately 1 inch or so.  I usually cover a cookie sheet with aluminum foil to make my clean up a little easier.  Place the prepared vegetables on the cookie sheet and drizzle them with olive oil, and sprinkle with salt and pepper.  You can experiment with seasoning also..it's all up to you. Massage all the vegetables with your hands so they are evenly coated with seasoning and oil.

Place the cookie sheet in the oven and roast for 20 to 25 minutes.  Vegetables are done when you see browning around the edges.

One variation that comes to mind is "skinny fries."  Cut potatoes or sweet potatoes into equally sized wedges or strips, and coat with oil , salt and/or pepper as above, then roast as instructed above.

The possibilities are endless--so give it a try, and enjoy!

WW points-most vegetables are 0!

Skinny Overnight Oats

Skinny Overnight Oats

1 serving

1 very ripe large banana

1/3 c.  rolled oats

4 ounces plain unsweetened almond milk

1 t vanilla extract

1 packet artificial sweetener (eg Truvia)  

1 tsp. honey

1 T. walnuts, chopped

Mash the banana, and add the oats into a mason jar or small plastic container.  Add almond milk, vanilla artificial sweetener and honey. Close lid tightly and place in refrigerator overnight.

When ready to eat, stir in the walnuts.

You can really be creative with this recipe; you may find that the sweetness of a very ripe banana has enough sweetness, in which case  added sweeteners and/or honey can be omitted. You can substitute other fruits like blueberries or strawberries, or even maybe unsweetened applesauce. Other kinds of nuts can be subsituted as well, or omitted if desired.

 The sky is the limit!

4 WW points/serving

Corned Beef and Cabbage Noveau

This is another bit of decadence from my archives.  Since Saint Paddy's Day is almost here I thought it might be appropriate to share it now! This recipe is a version is inspired by a show called "Cooking Monday to Friday" that aired on the Food Network in the mid 90s.

Corned Beef and Cabbage Noveau

6-8 servings

Corned Beef

3 pounds lean corned beef

1 bay leaf

1/2 t. whole black peppercorns

1 onion, sliced

Note: If you buy a corned beef and it has a seasoning packet in it, feel free to use that in place of the seasonings above. The onion can be omitted if you prefer.

Thoroughly rinse the meat under cold running water to remove surface salt. Place it in a dutch oven or heavy kettle. Add enough water to cover by an inch or so, and add seasonings and onion.  Bring kettle to a boil, and and skim off off any foam or grayish matter that appears on the water surface. Reduce to a simmer and continue to cook for 2 1/2 or 3 hours, until meat is tender.  Wrap loosely in foil until ready to serve.

Vegetable Side Dish

 2 lbs. Baby Red Potatoes, halved or quartered depending on size (omit if you are watching your carbs!)

 1 lb. carrots, peeled and cut into 1 inch chunks

 1-2 lbs broccoli florets, cut into 1 inch pieces 

 Sprinkle of salt

Bring a few inches of water to a boil in a large pot that is equipped with a steamer.  When the water is boiling, add the salt and put the steamer into the pot.  Add the potatoes and cook for about 10 minutes, with the lid on. Add the carrots, cook for 4 or 5 more minutes, then add the broccoli for the last 5-7 minutes.  Arrange on platter, around the sliced corned beef just before serving.

Horseradish Sauce

(This is the best part if you ask me, but it's really decadent!)

3 T. butter

2 T. flour

1 C. milk

2-3 T. white horseradish

1/2 t. Dijon mustard

1 T. white wine vinegar

2-4 T sour cream (optional)

salt and freshly ground black pepper, to taste

In a small saucepan, melt the butter. Add the flour when the foaming subsides and cook, stirring constantly for a minute or two. Whisk in the milk and bring to a boil, then simmer for 5 minutes. Add horseradish,mustard, and vinegar and remove from heat.  Stir in sour cream if desired. Season with salt and pepper, and serve.

 

 

Quick Soup for cold nights

This recipe is from a small column that once appeared in our local newspaper.  It is a quick and easy vegetarian version of Corn Chowder.  Don't be fooled by the fact that it's vegetarian; it is tasty and satisfying!

Easy Corn Chowder

serves 6

1/4 c onion, chopped

1/4 c butter

1/4 c flour

1 quart fat free milk

4 c whole kernel corn (frozen is fine)

2 c reduced shredded cheddar cheese (reduced fat)

salt

pepper

Melt the butter over low heat. Add the chopped onion and cook until tender. Stir in the flour, blending thoroughly. 

Slowly add the milk, stirring constantly, until mixture is smooth and thickened.  Add the corn  and cheese.  

Heat until the cheese is melted, continuing to stir. Do not boil.  Add salt and pepper to taste.

Serve piping hot.

7 WW points per serving

Hawaiian Pork and Greens

This recipe originated with  Sunny Anderson, from her show at "Food Network."  I have modified the recipe slightly;  this is my version. It makes for a wonderful  Sunday dinner.

Pork tenderloin is very lean and the addition of spinach and pineapple makes it pretty much a 1- pot wonder!

Hawaiian Pork and Greens

serves 6

1 tablespoon kosher salt, plus more for seasoning
1 teaspoon sugar
1 teaspoon ground dried oregano
1 teaspoon black pepper, plus more for seasoning
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
2 (1-pound) pork tenderloins
Olive oil (enough to drizzle for saute of meat/vegetables)
1 onion, roughly chopped (red onion is prettier!)
 3 cups cubed pineapple, cut into1/2 -inch cubes
2 garlic cloves, minced
1/2 teaspoon red chili flakes
2 bags ounces spinach, triple washed
1/4 cup water (can use chicken broth if preferred)

Preheat the oven to 350 degrees F. Mix together 1 tablespoon of salt, sugar, oregano, 1 teaspoon of black pepper, white pepper, and cayenne on a piece of waxed paper. Roll the tenderloins in the mixture to coat.

In a large skillet ( large enough to fit the entire length of the loins), heat a drizzle of the oil over medium heat. When hot, add the pork loins and sear on all sides until just golden, about 2 to 3 minutes each side. (Depending on the size of the skillet, you may need to sear in batches.) Transfer to the oven and bake until the internal temperature reaches 145 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the skillet from the oven and transfer the roasts to a cutting board. Loosely cover with aluminum foil and let rest 10 minutes.

Heat the skillet over medium heat, adding another drizzle of  oil, the onions, pineapple. Add garlic once onion begins to soften. Saute until the pineapple caramelizes slightly. Add the red pepper flakes and saute a few minutes more. Stir in the spinach and season with salt and pepper, to taste. Add water, cover and cook the spinach until it wilts. Slice the pork and arrange on a serving platter. Serve with the greens and pineapples.

WW points/serving:6

You can read Sunny's original recipe here. 

Butter Ball Cookies

Today is "Fat Tuesday"...so I am sharing my mother's recipe for Butter Ball Cookies.  They are not at all figure friendly, but in keeping tradition a little decadence is in order.   These were always a favorite of mine, and I don't think that will ever change. They melt in your mouth!

Butter Ball Cookies

4 oz butter (1 stick)
1 c flour
2 tbsp sugar
2 tbsp water
1 tsp vanilla
1 c chopped walnuts
powdered sugar, for dusting


Cream together flour, sugar, water, and butter.  Add vanilla and nuts.  Make into balls on an ungreased baking sheet.  Bake at 350 for 12 to 15 minutes.  Roll in powdered sugar when cookies are completely cooled.

Makes about 3 dozen depending on size.

Marietta's Lentil Vegetable Soup with Barley

Ash Wednesday is this week...so I decided that a few vegetarian recipes should be added in the coming weeks.  This is long time favorite that I found on the internet many years ago.  When it was relatively new in my repertoire, I made some for a friend who was recovering from surgery...later she raved about it. I have made this recipe many times over since.

Marietta's Lentil Vegetable Soup with Barley

6 servings

1 1/2 Tbsp olive oil 

3/4 cup(s) uncooked celery, chopped
3/4 cup chopped onion
1 clove(s) (medium) garlic clove(s), minced
6 cup(s) fat-free reduced sodium chicken broth*
28 oz  Whole peeled plum tomatoes
3/4 cup(s) dry lentils, rinsed
3/4 cup(s) uncooked barley, rinsed
table salt, to your taste
1/2 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp ground oregano
1 cup(s) Carrots, thinly sliced
1 cup shredded Swiss cheese (optional)

Heat olive oil in dutch oven. Add celery, onion and salt and pepper and cook until softened. Add garlic and cook a few more minutes. Add chicken broth, tomatoes, lentils, barley, and herbs to pot. Bring to boil , reduce to a simmer and cook for about 45 minutes. About 15 minutes prior to serving add the carrots to the pot and simmer until they are softened.

*If I want to make this totally vegetarian, I use 6 vegetarian bouillon cubes and 6 cups water.You can use 6 cups of vegetable broth if it's available.

6 WW points per serving (excluding cheese)