Like Potato Pancakes? Try these Zucchini Cakes!

As I mentioned in my last post, we had more zucchini than we knew what to do with. So in addition to the yummy bread recipe I shared, we were looking for another way to make the most of our summer squash.  And here is the perfect solution to the problem...found on a website known as Paleo Leap, these tasty cakes made for a very tasty and healthy dinner!

Monterey Pork

This diet friendly casserole is great for those of us who are watching our diets...it's tasty as could be, and low in fat and calories.  The original recipe appeared in a paperback cookbook that I received as a shower gift over thirty years ago--and I still love it!

Image: pixabay

Monterey Pork

3 servings

1 large green pepper(s), seeded and chopped   

1 Tbsp Tomato Puree   

1 1/2 tsp chili powder   

14 oz can diced tomatoes    

1/2 cup(s) uncooked celery, chopped   

1/2 tsp table salt   

1/8 tsp black pepper   

1 cup(s) fat free chicken broth   

1 leaf/leaves bay leaf   

14 oz uncooked lean and fat pork loin, cubed for stew   

Brown pork, a few pieces at a time, in a large nonstick skillet; remove with a slotted spoon and reserve. Sauté onion and green pepper till soft, then stir in chili powder; cook 2 minutes. Add, salt and pepper then tomato paste, scraping brown bits from bottom of skillet Return meat with tomatoes, celery, salt and pepper to skillet and mix well. Spoon mixture into a 6 cup casserole. Bake in a moderate (350 degree) oven for an hour, or until pork is tender. To serve, spoon over 1/2 c cooked rice per serving. Can use quinoa as a substitute for rice.

WW points: 6 per serving, excluding rice/quinoa

Chicken with Rice and Mushrooms...

This recipe is based on the recipe for Chicken Rice Roger in Peg Bracken's I Hate To Cookbook, circa 1950s or 1960s.  The original recipe is baked in the oven; over the years I have adapted my own stovetop version...and without further ado, here it is!

Image source: Wikipedia

Chicken with Rice and Mushrooms...

serves 5

2/3 cup(s) uncooked white rice   

5 oz cooked skinless bone-in chicken thigh(s)   

2 cup(s) fat free chicken broth   

1/2 tsp table salt

1/2 t garlic or onion powder

1/4 tsp black pepper   

3 oz canned mushrooms, save the juice   

1 Tbsp all-purpose flour   

1/2 Tbsp olive oil   

1 Tbsp butter, broken into small bits   

Dust the chicken pieces with the flour, then brown it in the oil. Once browned, remove chicken from pan. Brown the onion in the same skillet. add chicken broth, rice, salt, garlic powder, and pepper. Scrape the bottom of the pan to pick up the brown bits. return chicken to pan and top with the mushrooms, juice included. 

Dot the top of with buttery bits and cover with skillet. Simmer over low-med heat for 20 to 30 minutes until rice is tender, chicken is cooked through, and liquid is absorbed.

The Perfect Steak

We have steak pretty often around here...I would guess we typically eat 3 or 4 steaks per month. Sometimes we grill outside, sometimes we use the Foreman Grill. Other days we just pull out a skillet and cook on the stovetop.  But no matter which method of cooking is used, the preparation of the steak makes all the difference.  Here is my favorite...simple...quick...and delicious!

Steak on the grill
Image source: Wikipedia

The Perfect Steak

New York strip steak (allow 4 to 6 ounces per person) , at room temperature

1 clove fresh garlic

salt 

pepper

cooking spray

Preheat stove or grill. While you wait, peel the garlic and slice it on the bias.  Rub the cut side of the garlic all over the top, bottom and sides of the steak.  Season both sides of the steak with salt and pepper.

Once the grill or pan  is hot enough for cooking, spray it with cooking spray.  Place the steak into/onto the pan or grill and cook for 7 or 8 minutes per side for medium rare (cook longer if you like your steak more well done).  Remove the steak from the pan/grill place on cutting board; loosely tent with foil and allow it to rest for about 15 minutes before serving.

This is perfectly delicious with a green vegetable...broccoli, for example...a small piece of bread...and a fresh fruit salad, or watermelon.  Yum.

Chicken Spezzatino

I am a Giada De Laurentiis fan...in case you did not already know.  This recipe is based on her recipe for terrific Italian Chicken Stew.

Marietta's Chicken Spezzatino

serves 5

2 tablespoons olive oil

2 celery ribs, chopped

1 carrot, peeled and chopped

1 small onion, chopped

1 teaspoon salt, plus more to taste

1 teaspoon fresh ground pepper, plus more to taste

14 1/2 ounces chopped tomatoes, undrained

14 ounces reduced-sodium chicken broth

1 t dried basil

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dried thyme

2 boneless skinless chicken thighs 

15 ounces kidney beans, rinsed and drained

Sauté celery, carrots and onion in a large saucepan/stockpot in oil over medium heat until onions are translucent, about 5 minutes. Stir in salt, pepper, tomatoes, broth, basil, tomato paste, bay leaf, and thyme.

Add chicken thighs and press them down to submerge under the liquid and bring liquid to a simmer.

Reduce heat and gently simmer the chicken, turning over often for about 30 minutes, or until chicken is almost cooked through.

Add kidney beans and simmer for 10 more minutes, or until chicken is cooked all the way through.

Remove chicken from saucepan and let cool 5 minutes. Shred chicken or cut into bite sized pieces. Discard bay leaf and put chicken pieces back into stew and bring back to a simmer, adding salt and pepper to taste.

WW points: 7 per serving

Grill Time! Easy Barbecued Country Style Ribs

One of the many joys of summer--cooking on the grill.  These barbecued ribs could not be any easier!

 Easy Barbecued Country Style Ribs

3-4 lbs country style ribs
salt
pepper
18 oz. bottle barbecue sauce  (any brand you like)

Let the meat sit out for one half hour or so, while you preheat your grill. Prepare the grill for indirect grilling:  this simply means that the gas burner (or charcoal) is one one side of the grill; the inactive side will be used for cooking. Lightly oil the grids where the meat will be placed.

Salt and pepper the ribs before you place them on the grill.  If your ribs are still one piece of meat, place it in the center of the inactive cooking area.  If they are already cut apart, arrange them on the inactive part of the grill so that the smallest pieces of meat are farthest away from the heat, just to keep them from burning during the long cooking time.

Close the grill cover and leave the meat undisturbed for about an hour and a half. After the 90 minute period has passed, generously coat the "up" side of the meat with barbecue sauce.  Allow to cook for 15 minutes, then flip the meat and coat the other side of the meat with more barbecue sauce.  Allow to cook for 15 minutes more before serving.

This is very tasty with steamed broccoli, coleslaw, fruit salad or watermelon and some crusty bread.

Image source: wikipedia

Navy Bean Soup With Ham

After having ham for Easter, I always save the bone with some of the ham still on it. Then when I am in the mood for a nice pot of soup...I am good to go.  I usually make a nice pot of split pea soup with ham...but sometimes, I am in the mood for navy bean soup!

Navy Bean Soup With Ham

serves 6-8

1 meaty ham bone

1/2 T. olive oil

2 small-medium onions, chopped

2 ribs celery(with leaves), chopped

2 medium carrots, chopped

1 small clove garlic, minced

10 cups water

1 bay leaf

1 lb dried navy beans

salt (to taste)

pepper (to taste)

Soak navy beans in some water overnight.  When ready to use, drain the water off and rinse the beans well.  

Place a dutch oven or heavy kettle on the stove and allow it to preheat while you chop the vegetables.

Add the olive oil to the pot, then add the celery, carrots and onion. Cook over medium heat until the

onions are translucent, then stir in the garlic and cook for another minute or so.  Add the water and the beans and bring to a boil, then reduce to a simmer until beans are cooked through most of the way (this takes about 45 minutes).

Add the ham bone, bay leaf, salt and pepper to the pot. Cook for another 45 minutes. Remove ham bone from pot and place it on a cutting board. Remove the meat from the bone. Discard the bone and return the ham to the soup pot and allow to cook a few more minutes, just to heat through.  Remove bay leaf and add more salt and pepper (to taste) just before serving.

WW points: 7 per serving

Beef Stew: A classic crowd pleaser!

Marietta's Beef Stew

Serves 4

Image source: Wikimedia

1 lb beef stew meat

1 T. arrowroot

2 T. Olive oil

1 onion, chopped

3 or 4 ribs celery, chopped

3 carrots, peeled and chopped

1 clove garlic, chopped

Salt & pepper

1/2 cup Marsala wine

1 T.Tomato paste

2 cups fat free beef broth

1 12 oz. can diced tomatoes

1 bay leaf

1 T. Worcestershire sauce

1 medium potato, washed, peeled, and cut into chunks

Preheat a Dutch oven over medium heat. Toss beef with arrowroot in a plastic

bag. Add 1 T. Oil to pan and brown the beef on all sides; remove from pot and

set aside. Add remaining oil to pot along with onion, celery and carrot. Cook

till softened, about 5 min. And then add salt and pepper to taste. Add garlic

and cook another minute.  Add wine to pan and allow alcohol to boil out, 

scraping brown bits as it cooks. Add tomato paste and mix with vegetables. 

Add tomatoes, beef broth,meat, bay leaf and Worcestershire sauce into pan. 

Bring to boil, then reduce to a simmer and cover pan. Allow to cook for about 40 minutes, stirring occasionally. Add potato chunks to pan and cook another 20 minutes, or till potatoes are fork tender.

8 WW points per serving

Marietta's Swiss Steak

As a kid, my mother used to make Swiss Steak quite a bit.  I still like to make it once in a while, and this recipe brings that familiar smell and taste right back to me.  I hope you will give it a try, and maybe it will become a favorite for you as well!

Marietta’s Swiss Steak

Serves 4

1 medium green pepper, chopped

1 small onion, diced  

1 T all-purpose flour   

1 Tbsp olive oil   

16 oz uncooked lean beef round steak

16 oz can diced tomatoes   

2  oz water , or as needed

1 tsp sea salt   

1/2 tsp black pepper   

1-2 Tbsp canned tomato paste   

Trim the beef pieces to remove excess fat.  Mix the flour with salt and pepper, then use to coat the beef. In a saute pan, heat the oil and brown the beef on both sides. Remove beef and set aside for a moment. Add onion and green pepper to the pan and saute. Add tomato paste, then tomatoes and water(as needed) to create sauce. Add beef pieces back to the pan and bring the sauce to boil. Reduce to simmer and cook at least until beef is tender, about 90 minutes.

6 WW points per serving

Cold Chinese Noodle and Carrot Salad

As you can see from the faded appearance, this recipe is an old favorite. I haven't really made it for a while, but I remember making it ahead on hot summer days when a trip to the pool was in order.
I would make the salad early in the day, head off to the pool with my daughter and friends for the afternoon...dinner was then a matter of setting the table and pulling my dinner out of the fridge.

WW points: 9 per serving

Market Salad

 

 

 

Market Salad

serves 8

 

 

 

 

 

 

 

1/2 c. distilled white vinegar

1/2 c. extra virgin olive oil

1 tsp. dried oregano

2 cloves garlic, minced

1/2 tsp. salt

2 c. broccoli florets

2 c. cauliflower florets

2 medium carrots, peeled and cut into thin short strips

1 16 oz can red kidney beans, rinsed and drained

2 c. shredded fat free mozzarella cheese

In large bowl, whisk together first five ingredients. Add the vegetables, tossing thoroughly to blend. Add cheese, tossing lightly.

Cover and chill for 2 to 3 hours, stirring occasionally.

WW points: 6 per serving

recipe courtesy HJ Heinz and Sargento Inc.

Frittata

A frittata is an Italian style egg dish, similar to an omelet.  There are three differences that come to mind:

1) An omelet is  cooked completely on the stove top, while a frittata is started on the stove top and finished under the broiler.

2) A frittata can be eaten warm or cold, while omelets are always eaten while warm. Frittatas make great picnic fare!

3) Presentation:  an omelet has an egg  outside folded over the desired fillings. A frittata has other ingredients mixed into the eggs and is served in wedges, similar to pizza.

Below is a basic frittata recipe. You can use almost any vegetables that you like in a frittata, should you decide to try making one!

Spinach & Tomato Frittata

Basic Frittata Recipe

serves 4

1 small  red onion, sliced

1 clove garlic, minced

1/2 pound fresh spinach, rinsed and cleaned

4 ounces mushrooms, cleaned and sliced

8 eggs, beaten

1 T. grated parmesan cheese

2-3 ounces ham, cut into cubes or julienne

salt and pepper to taste

olive oil, a drizzle

Heat a large ovenproof skillet (nonstick is preferred) on the stove while you prep the vegetables.  Preheat the broiler.  Add a drizzle of olive oil to the skillet, then the red onion.  Add the mushrooms and cook until the vegetables are softened. Add the garlic and cook another minute or two.  Finally, add the spinach. Cover the pan until the spinach is wilted.  Remove all the vegetables from the skillet and set aside. Return the empty skillet to the burner and allow it to heat up again.

Break open the eggs and beat them in a small bowl.  Add the parmesan cheese, ham, and some salt and pepper and mix together.  Add another small drizzle of oil to the pan and add the egg mixture. As it begins to cook, press the cooked vegetables into the top of the egg mixture. 

Continue to cook on the stove top until the sides of the frittata are set.  Remove from burner and place under broiler for 3-4 minutes, or until eggs are browned and fluffy.  

Transfer cooked frittata to a platter. It can be served cut into wedges, either warm or cooled.

WW points: 4 per serving

Bring on Summer...bring out the salad!

The hot days of summer are soon to come.  For a lot of us that means eating lighter, yet satisfying foods.  Here is an idea for a summer salad that you might like to make over and over again!

Satisfying Summer Salad

serves 2

10-12 oz baby spinach, cleaned

1  6 oz. chicken breast, grilled and sliced

3 slices bacon, cooked and crumbled

1 seedless navel orange, peeled and cut into segments

1/2 red onion, sliced

12 toasted walnuts halves chopped

Make a bed of spinach on serving platter.  Artfully arrange bacon, orange slices,onion,walnuts and chicken slices over top.  

Serve with dressing of choice. Some ideas are champagne vinaigrette

or  citrus vinaigrette.

WW points: 7 per serving, excluding dressing

Barbecued Pulled Pork

This recipe comes from a family friend who's an excellent cook...and at one time owned a deli.
Now that summer is approaching, you might like to try this for company or a summer picnic.
We love it!

Barbecued Pulled Pork

Select a pork shoulder roast with bone that will fit into your Crock Pot.

The roast will need to be trimmed of fat and skin; it takes time to do this but the effort really pays off in the end. This is the best cut of pork for this recipe, according to our friend.  I do not doubt him and have never tried any other cut of pork.

Place trimmed roast into your crock pot.

Combine the following ingredients in a bowl:

2 packages McCormick's Slow Cooker Mix for Pulled Pork

4-5 cloves of garlic, crushed

2 small cans tomato paste

4 T. Liquid Smoke (mesquite or hickory)

2/3 c. dark brown sugar, compacted

2/3 c. cider vinegar

Mix together; pour into crock pot.

Cover pot with its lid set to high for about 8 hours.  Cooking time varies with different crock pots, so check after 7 hours to see if meat falls apart easily.  Once shredding is possible, remove the meat from the pot and shred it with two forks. Remove connective tissue, cartilage, etc. from meat as you shred and discard it. 

Strain the sauce,  taking care to remove fat, bones cartilage from it  Mix strained sauce with shredded meat and mix together. 

If extra sauce is needed, Jack Daniels #9 is a good choice; however, you can really use any barbecue sauce that you like.

Note: Tartness/sweetness can be adjusted by increasing/decreasing the vinegar and/or sugar.

Pork & Provolone Burgers with Rapini

  Now that summer is almost here, it's time to think of summer fare.  For a change up from the usual burgers and franks, try these pork and provolone burgers!

 

 Pork and Provolone Burgers with Rapini

serves 6

1 bunch uncooked broccoli rabe, blanched and chopped  
1 tsp sea salt  
1 tsp black pepper  
1/2 tsp crushed red pepper flakes, or to taste  
1 1/2 tsp fennel seed  
3 clove(s) (medium) garlic clove(s), 3 to 4 cloves, grated or pasted  
1 small uncooked onion(s), 2-3 tablespoonfuls finely grated, with juice  
1 Tbsp paprika  
2 oz romano cheese, a rounded handful of grated cheese  
6 slices sargento ultra thin provolone cheese      
1 tsp Olive Oil, for drizzling  
24 oz  ground pork

Bring a pot of water to a boil and salt it. Blanch the broccoli rabe for 5 minutes, drain and cool. Finely chop about 1 cup  and reserve. Place ground meat in a bowl and season with salt, pepper, fennel, chili, garlic, onion and juice, paprika, Romano, chopped rabe and a healthy drizzle of EVOO, twice around the bowl. Mix and form 6 large, thin patties about a half-inch thick. Heat a griddle or cast-iron pan over medium-high heat. Cook patties 3-4 minutes on each side. Melt one slice of cheese atop each burger. Remove to plate. Wipe skillet clean.

Reduce heat to medium. Add remaining broccoli rabe to pan and sauté and for a few minutes as described in my April 11th post, "Please Pass The Rapini!" 

Serve the burgers on a bun if you like, with rapini on the side.


7 WW points per serving excluding bun.

Italian Sausage with Peppers & Onions

I like using Italian turkey sausage for this recipe; it's less greasy than traditional pork sausage and a lot more friendly to the waistline! The addition of Marsala wine gives an interesting flavor twist to the finished product.

Italian Sausage with Peppers & Onions

Serves 6

1 (20 oz.) package Italian turkey sausage links, hot or sweet

Olive oil

1 large yellow onion, peeled and sliced

2 green peppers, cleaned and sliced into strips

1 red pepper, cleaned and sliced into strips

2 cloves garlic, minced

salt and pepper

1 T. tomato paste (I use the double concentrate that comes in a tube)

1/2 cup dry Marsala wine

1 (14.5 oz) can diced tomatoes

1/2 t. dried oregano

1/2 t. dried basil

red pepper flakes, to taste

Heat a large skillet over medium high heat.  Drizzle a small amount of olive oil into the heated pan and add sausage.  Brown well on all sides for about 7 to 10 minutes. Remove sausage from skillet and transfer it to a plate lined with paper towel; set aside.  

Add a little more oil to the skillet if needed and add the onions and peppers.  Saute the vegetables for about 5 minutes, until they begin to soften.  Add the garlic and saute for another minute or two, or until garlic is fragrant.  Add a little salt and pepper and mix well.

Add the tomato paste to the skillet. Let it cook undisturbed for a minute or so, then stir into the vegetables. Add the wine, scraping the brown bits from the bottom of the skillet with a wooden spoon. Allow to cook a minute or so, then add the canned tomatoes and remaining spices.

Cut the sausages into bite-sized pieces and return them to the skillet.  Bring the mixture to a boil as you mix the ingredients together, then reduce heat. Allow to simmer uncovered for about 20 minutes, until the sausage is cooked through and the sauce is at desired thickness.

Add more salt and pepper if needed, before serving.

7 WW points/serving

Unstuffed Cabbage Rolls

 If you are a fan of stuffed cabbage, you will like this recipe. It is every bit as tasty as the cabbage rolls that mom used to make, but takes lot less time to prepare!

Unstuffed Cabbage Rolls

serves 8

20 oz pkg.  90% lean ground beef

1 T. olive oil

1 small head uncooked green cabbage, chopped

1 large raw onion,chopped

1 clove garlic, minced

1 (12 oz) cans diced tomatoes

1 (28 oz) can tomato puree or crushed tomatoes

salt and pepper, to taste

1/2 t. ground cinnamon

dash nutmeg

1 T. cider vinegar OR red wine vinegar

Heat a large skillet over medium heat; add olive oil. Add the onion; after it softens a bit add the ground beef and cook, stirring until the meat is no longer pink. Add the garlic and cook for another minute.

Add cabbage, tomatoes, tomato puree,vinegar and spices. Bring to a boil. Cover and simmer for 20 to 30 minutes, until cabbage is tender.

WW points: 5 per serving

 

 

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.