5:4 challenge #6 Ro-vegged Walnut crusted Pork (p1)

Well its dish #6 for the 5:4. This time around we asked the SB forum to pick our ingredients, just for added fun. This is what was chosen: Tomatoes, Pork tenderloin, Eggplant, Spaghetti Squash and any kind of Nuts....basically a pretty big challenge! Below is what I came up with. (Oh and if you check what the others came up with on the 5:4 blog you'll note that this time around there were only 3 of us 4 participating, as one is off to School. She may not be able to participate too much but we hope she can every now and again. We wish her GREAT SUCCESS!!!!)
Oh, and a warm "Thank you" to those who provided suggestions for this 5:4!


Ro-vegged Walnut crusted Pork (p1)

Pork tenderloin
1 med and 1 small Eggplant
2 cans diced tomatoes, drained and rinsed
Walnuts, ground/chopped to make 1.5 cups
salt and pepper to taste
2 cups of parm cheese
2 to 3 TAB chopped garlic from a jar
3 tsp Italian herbs for the veggies
2 to 3 TAB Italian herbs for the meat
2 eggs and 3 to 4 TAB water
Olive oil
1 large spaghetti squash
(this makes a bunch so cut back if you aren't feeding many or don't want left overs)


To make:
Cut the spaghetti squash in half, and scrap out the seeds (be careful not to over scrap or you'll pull out the good strands). Stab it a few times with a fork or knife and place on a cookie sheet. Bake at 350 degrees for about an hour (til its really tender!)

Peel and dice the eggplant into small cubes. In a skillet add Olive oil, a few TAB of chopped garlic and add the eggplant (The eggplant will soak up the oil but keep stirring it around so it doesn't get too brown to fast. As it cooks it will release some of the oil back out). Add salt and a few TAB spoons of Italian herbs. Saute til reduced a bit and nice and tender. Add more salt to taste, if needed.

Drain and rinse the tomatoes. When eggplant is finished do the same with the tomatoes (garlic, salt and Italian seasoning).

Saute tomatoes a few minutes to marinate the flavors a bit. Remove from heat and mix the tomatoes in with the eggplant. Set aside.

Chop/grind nuts til its slightly chunky but with a bit of a powder too. Add a cup of parm cheese, salt, pepper and 3 TAB Italian seasoning. Blend and spread out on a plate.

Beat egg and water together in a bowl that allows the loin to be dipped into.

After cleaning the meat and scraping off any casing or clear skin (see photo above) cut the loin in half (NOT lengthwise). Dip in beaten egg and water mixture and roll into the nut mixture. In the same skillet the veggies were in add a few TAB of oil, heat and add the coated pork. Cook on med heat (slow cook it to keep it juicy). When its really golden brown and cooked til no longer pink in the middle. Drain on paper towel and allow meat to rest for a few moments and then slice.

When squash is done take and scrap a fork across it and dump into a skillet with some olive oil, 1/2 cup parm cheese and salt. Place on a plate.
Top with sauteed veggies and then top that with the walnut pork rounds. ENJOY!

Sweet Greek Salad (p1)

Here is an EASY salad I like to make... I call it the Sweet Greek Salad. Take mixes greens and place on plate. Top with sweet onion slices or rings, chopped cucumber, black olives, chopped tomatoes (i was out this day) and crumbled feta cheese (Mediterranean herb flavor is the one I use and is really good).

Dressing: Take a good flavored Olive oil, balsamic vinegar and 1 to 2 pkts of splenda. I really don't measure but I do this in a small custard cup and if there is any left I store it in an air tight container. Mix well and taste...if you need or want more of something than adjust as desired. Sprinkle a bit of salt over the salad and drizzle the sweetened dressing on and Enjoy!

Mozes helps mama type

Many times Mozes wants to cuddle...he has a definite thirst for attention but jeez!

Creamy Iced Swiss Moca drink (p1)

OK I found some good recipes by General Foods International, Check out their website here They have a nice variety of mixes that are Sugar free...so that's pretty cool. Now I'm not promoting this brand (it just happens to be the only kind I can get here that is Sugar free) and I'm not saying that you should indulge that much if you are doing South beach - but if you are on P2 or 3 and you do this every so often than its a better alternative that what you can get in the mall etc....

Anyways, they have an iced coffee recipe that sounded pretty good. I really am not into coffee. As a matter of fact, I don't drink. Once in a great while if its served to me I'll partake but not unless its really sweet and has lots of cream - so basically I drink cocoa instead. ha ha. I do however, like the sweet desert ice coffee drinks you can get in cafes or at the mall. I also like the flavors of the International coffee mixes as they aren't too coffee flavored for my pallet. SO when I happened on this site and found this ice coffee recipe I tried it. It was very good. I've made it a few times and I have been playing around with the recipe a tad and this is what I came up with:

Take 8 heaping teaspoons of Swiss Mocha flavored International coffee, 2 cups of skim milk, 1 cup sugar free cool whip, and about 6 to 8 ice cubes and blend in a blender. Pour into a glass and top with some extra cool whip and cinnamon. Its creamy, cool and very similar to what you get at the mall but a whole lot less fat and sugar AND its cheaper!

This makes 2 good size servings, or 3 to 4 small ones...if you want to share :D

Dinner at Chili's

We have a Chili's on base and when we go there this is what I usually get "the guiltless Salmon dinner" - however my hubby ALWAYS teases me as for some reason when I order it I call it the gutless salmon..ha ha. Yeah, I'm a dork, I admit it! Anyways, this is south beach friendly and its very yummy! Its seasoned grilled salmon with a bowl of black beans and steamed veggies. I either get a small side salad or an extra side of steamed veggies. I love how I can still dine out with friends and or family and still eat to my way of eating (WOE)....totally love SB!

€uro and Mozes on the bean bag

Its been so cold lately that the boys have had to wear their sweaters in the house. We have tile floors through out the house so this adds in the coolness. We've not wanted to have to turn our heaters on this early in the season so we have been oven cooking a lot and cuddling up with sweaters and blankets - cuddling is wonderful with those you love so its been nice! Euro is not big on sweaters, not at first. he warms up to them after awhile (pun intended). He acts like he cant move at first but when he realizes we aren't buying it he goes on about his way. Mozes doesn't seem to mind really either way - but he can get out of his. We aren't sure if he works his way out of them or if the sweater just works its way off but either way sometimes we'll see him with his sweater around his waist as he walks about until he walks it completely off. The other night when it was so could the boys all cuddled in their sweaters, took turns on the bean bag (and love seat) here in the office. I was working on the puter and they kept me entertained. Mozes was the funniest as he was softly barking and snoring in his sleep. In his Pict's you can see his almost full rotation onto his head...ha ha.




Update: Last night Euro came in without his sweater on! This is new as he has never done this before. I wonder if he figured it out after watching Mozes, he knew all along but just never did it til he saw Mozes get away with it, if it was purely accidental or if Mozes helped him - ha ha.....My silly little boys!

Euro and Mozes napping in the Sun room

Well it finally warmed up a bit and the sun ACTUALLY came out to play....(the sun is a bit of a rarity here in Germany). ANYWAYS, my boys were totally enjoying the warmth of the Sun Room this day....here are the Pict's.

MOZES: (He was actually asleep like this before my getting the camera caused him to wake up)



€uro was totally OUT! He didn't wake up at all....doesn't he look comfortable!

5:4 challenge #5 Mex-Brunch Skillet (p1)

Mexi-Brunch skillet (p1)

Ingredents:
Rope sausage (ground will do too)
8 eggs, beaten
1 to 2 can's black beans, rinsed and drained
2 to 3 TAB olive oil
Salt and pepper to taste
1 TAB and 1tsp cumin
1 (12 to 15 oz) can green enchilada sauce with green chilies (what ever temp you like)
1 (6oz) can of tomato sauce with Italian herbs
1 1/2 bell pepper (any color will do), medium diced
Mixed cheese, shredded
1/3 cup fresh chopped parsley (cilantro would do well too)


Directions:
In a cast iron skillet cook diced sausage and bell pepper with 1 to 2TAB Olive oil. Cook til bell pepper is tender but not overly soft.
Add black beans, 1 TAB cumin, salt and pepper and another TAB Oil.
In a separate bowl beat eggs and add enchilada and tomato sauce, 1 tsp cumin, a dash of salt and pepper and the chopped parsley. Blend this and pour into skillet and blend with meat mixture. Bake at 350 degrees for 30 mins or until set. Add shredded cheese and bake another 5 mins or til light golden and bubbly.
Garnish with a drizzle of green chili and tomato sauce and ENJOY!

Now I wont lie - I think this dish would be even better if it were to also have cilantro, sauteed onions, mild green chilies and some garlic in it....but its pretty good as is. There are definitely possibilities! Now don't be fooled to think this is another frittata or scrambled egg dish...the eggs are needed but it takes on a more meaty thickness that causes this dish to be hearty and stick to your ribs! My hubby LOVES this and asked for me to play around with it more and see the other variations I can come up with as he likes it that much. If you try it, I hope you enjoy it too!

After baking and before the cheese:


Now with cheese:


Now being served:

5:4 #2B Tuna Cream bites (p1)

Tuna Cream bites(p1)
approximately 12 mushrooms (stems removed and brushed of any dirt)
half pkg of light cream cheese (4 oz)
half can of tuna in water (drained)
1 rib of celery, de-threaded and chopped finely or minced
approximately 1 TAB chopped fresh cilantro
2 tsp lime juice
1 tsp cumin
approximately 4 dashes of TABASCO® brand Chipotle Pepper Sauce (or to taste)
salt and pepper to taste

Place prepared mushrooms on foil lined baking sheet and spray lightly with cooking oil and a light sprinkle of salt. then combine the rest of the ingredients in a mixing bowl with a hand mixer. salt or season as needed. Spoon tuna cream mixture into each mushroom. top with a light sprinkle of extra chopped cilantro if desired. Bake at 350 for about 20 min or til lightly browned on top and mushrooms are tender and juicy.

These were very flavorful and spuriously good. I think if topped with some paprika or bread crumbs that would be prettier but the flavor of these is really is what matters...right? :D

Mock New England Clam Chowder (p1)

Well its been pretty chilly here in the Rhineland Pfaltz, so hearty Soup and Chili has been on the menu at my house....plus a lot of casseroles and roasted veggies, as it helps heat up the house a bit. Ha ha.
A year or so ago, when I tried doing Atkins, I came across this recipe for New England Clam Chowder. It was surprisingly good and something I decided to make again. Only this time I tweaked it a bit to make it more Sb friendly and suit my tastes. Hope you enjoy!
Oh and for the original recipe click here: Atkins New England Clam Chowder

Mock Clam Chowder (p1):

• 1 cup heavy cream (this isn't very Sb friendly but I'm working at getting the right amount of cream in this dish and still have it legal...ha ha)
  
• 2 pint's fat free 1/2 and 1/2
  
• 6 strips bacon, chopped (optional)(this soup tastes just fine if you leave this out AND you'll need to if you are on P1...I've not tried it with turkey bacon but it might be good?)
  
• 3 -5 large celery stalks, chopped
  
• 2 cans (14 1/2 ounces each) fat free chicken broth
• 1 bottle (8 ounces) bottled clam juice
• 3 cans (6 1/2 ounces each) minced clams, juice reserved
• 2 cans (6 1/2 oz each) chopped clams, juice reserved
  
• 3 (16 oz) bags frozen cauliflower, boiled til very tender
• 1/2 to 1 teaspoon Tabasco sauce (or to taste)
• 1 to 2 teaspoon Worcestershire sauce (or to taste)
  
• salt and freshly ground pepper, to taste
  
• 1 tablespoon fresh parsley, chopped for garnish (optional)
  

1. In a small saucepan over medium heat, cook cream and the 1/2 and 1/2 until reduced about 1/2.
   
2. In a large pot over medium heat, cook bacon until slightly crispy; drain, chop or crumble then set aside. (*SEE NOTE BELOW)
3. Add chopped celery to pot and cook until slightly softened. Stir in 1 can of chicken broth, bottled clam juice and all the reserved clam juice (from the cans) and bring to a simmer for 3 to 5 minutes. Celery should be completely softened.
4. In another pot boil cauliflower til very tender and puree in blender with remaining can of chicken broth. This should be very smooth (add soup juices if you need more liquid to puree the cauliflower). Mix cauliflower puree, clams, bacon (if you are using it), reduced cream, Worcestershire and Tabasco into the celery. Season with salt and pepper. . Stir well and bring to a simmer then serve hot.

* NOTE: Now this bacon offers a nice bit of flavor however, this soup tastes just fine if you leave this out AND you'll need to if you are on P1...I've not tried it with turkey bacon but it might be good?

Jello flavored Yogurt (p1)

I got this idea off of the Sb forum (there are SO many wonderful ideas and recipes there!!!) And this is one of them: Jello flavored Yogurt
Now I'm not sure who originally came up with this idea, or the exact "way" to make this but Kudos to you!
Jello flavored Yogurt (p1)
(This is REALLY simple and what I use and do):

32oz plain low fat Yogurt
3 oz sugar free Jello (any flavor will do, but I strongly suggest Black Cherry)
2 pkts Splenda

Take 32 oz Plain Low Fat Yogurt and mix in the dry powder of 1 (3oz) pkt of sugar free jello. You can add what ever flavor you want but I personally think the black cherry jello flavor tastes more like the premixed fruit yogurts that you buy in the stores. If you like it lightly sweet than just mix and eat. If you like it a little sweeter add 2 pkts of Splenda. Now don't over mix all of this as the yogurt will liquefy. Just blend enough to mix and enjoy! I mix this up in a bowl and then pour back into the yogurt carton and it keeps nicely in the refrigerator.

Chai Latte (p1)

Wow it's chilly in my house today...and no I am not talking about the kind with beans and meat! Brrrrr!!!! SO I'm warming up with some reheated soup and a cup of HOT PUMPKIN PIE.....er well, sort of.

OK General Foods International coffees has a SUGAR FREE Chai Latte that is sooo yummy! I'm not a coffee drinker and I'm not real big on strong mocha...ie the coffee flavor - but this Chai Latte is really good. It's flavor reminds me of pumpkin pie - so a cup of it in the mornings, evenings or on a cold day really hits the spot...very comforting!
(wow that all sounded sort of like a commercial???)

Now, I'm not exactly sure how legal it is for South beachers, but for a desert / treat it's probably OK for a small cup.

This is what I do:
Take 3 heaping tsp of the sf Chai Latte and place in a jar or container with a lid. Add 6 oz water and 2 oz of low fat/skim milk. Shake really well til all the powder is Incorporated (I find this mixes better than just stirring as the powder doesn't like to mix otherwise). Pour into a coffee cup and microwave til warm or hot -however you like to drink it. Give one good stir and enjoy.
Oh and if you like it a bit extra sweet add a 1/2 to 1 pkt of splenda...but its really not necessary as this is already sweetened.

Sauerkraut and Sausages (p1)

YUM! Here is a VERY Easy, no fuss, SB (p1) meal...and its good and hearty too.

2 cans Sauerkraut (I use Del Monte brand. There are no calories, fat, sugars)
1 rope sausage, sliced (you may find a more legal sausage but I get Hillshire Farm lite smoked sausage - 1/2 the fat and 1/3 fewer calories and no sugar)
1 to 2 pkt Splenda

In a skillet brown sausage. Add both cans of sauerkraut and splenda to taste (I used to love sweet Bavarian kraut but this is good enough and SB legal). Heat through and serve!

You get your meat and veggies all in one...very tasty indeed.

Mozes had surgery

Mozes had surgery On the 9th. He had some baby teeth that needed to be pulled (we are told this is common for yorkies), he also got a microchip implant and he was neutered. He did really well but looks so pathetic with the cone around his neck however (to keep him from licking the stitches). When I went to pick him up from the vet he waddled out to me on the leash (way behind the nurse no less), with cone in place and just leaned up against my ankle. I bent down and picked him up and still groggy from the anesthesia he was going in and out of dream land. As the nurse was talking to me about his post-op care, he tried to give me kisses but couldn't with the cone in his face. I had to put my face into the cone to reach him so I could give and get kisses and love him. Everyone in the waiting room all made the ""Oh...how cute sounds". It was pretty sweet. Then in slow motion he just reclined back into my arms with all four legs up in the air, and was OUT. It was really sort of funny. He wanted to cuddle and slept most of that day!

Day 2
We ended up taking him back to the vet to make sure he was OK. He was so out of it the first day that we took the cone off. That next morning he was very much awake (as he was starring at me when I woke up) and apparently had been licking the stitches/wound as it it looked a bit swollen and was rather red. What caused us to actually take him in was his almost constant soft crying and winning and then the LOUD yelps as he tried to move. It seemed like he was REALLY in major pain when he moved. When the doc came into the room it was amazing how much better he seemed to be!!! Of course he really does hurt and he may not handle pain as well as some dogs do (like his brother Euro), but the dog doc said this bread (Yorkie) is a bit of a baby when it comes to such things....so we found out he was milking the pain a bit to get us to baby him more. Ha ha. What a nerd! I sorta was thinking this might be the case as he'd wait for me to lift him the one step down to the patio so he could go the bathroom and sometimes would even wait for me to carry him to the yard. He'd do the same thing on his way back in - getting to the step and just look at me with such sorrow in his eyes. Then after he was sat down in the house he JUMPED up on the couch!!!!!????????!!!! Ha ha.

Day 3 We fought the urge to baby him too much on Day 2 and on this day Mozes was up PLAYING and doing just fine. Such a dramatic little pup. Ha ha.

here are some picks of him right after we brought him home.
Here he is totally not sure how to walk with this cone on...ha ha. See his legs all out. He walked like this the first day...even the front legs (even though the surgery was on the other end).
A close up of his little face in the cone...see how his little mouth smashes up against the cone...it doesn't hurt him , but just looks sort of funny.









Here he is not able to get into his bed cuz of the cone getting in the way....(he finally got it figured out and was able to get in and out)

Being babied the first day of surgery - needing and wanting cuddles (we sat on the patio and I rocked him as he was going in and out still from the meds they gave him)

This Pict cracks me up.... had been asleep and tucked into his bed, but I got up from the computer room to do a few things and Mozes got up and followed me around the house like this (blanket dragging on about him) My hubby and I started to laugh and got the camera. He totally reminds me of a little kid with his blankie and looking for momma to rock him!!! ha ha
Its been chilly here lately and so we put him in a sweater. Here he is relaxing much more comfortably without the cone!

Day 4
The stitches and wound site look good. Mozes has been up, alert, eating, drinking and over all acting like himself. He has been tormenting his big brother, Euro, into playing with him and twice he tore around the backyard in a game of chase!!!

5:4 challenge #4 Chicken Yumbo's (p1)

Ok, this is the 4th of of the 5:4 challanges. The 5 ingredients were: Chicken, Asparagus, Mustard, Spinach and any style of Tomatoes. We get to pick 3 of our own ingredients to make a main dish...this is what I came up with. (It was so good that I had to give it an acutal name, ha ha).

Chicken Yumbo's P1)
Ingredients:
Skinless, boneless chicken breasts (4 large or 5 to 6 small)
Pesto sauce (I like Gilroy Farms pesto sauce)
1 jar of sun dried tomatoes, marinated (again I like Gilroy Farms brand)
Swiss cheese slices
Canadian bacon
Asparagus spears (I used precooked frozen)
One frozen box of cut spinach, thawed and well drained (I squeeze out The excess water by hand)
Salt to taste
Olive oil
1 packet of McCormick brand Chicken Dijon Sauce blend
1.5 cups of water


Pound chicken breasts between some parchment paper till thin and basically even all over. Place oil from jar tomatoes in a skillet and a little extra olive oil if necessary - cook the chicken on both sides, til it just starts to brown lightly - but not cooked completely.(this sears in the juices but it will cook the rest of the way in the oven)

Drain frozen spinach and squeeze out all the excess water. Place in a bowl with 3 to 4 TAB pesto. Dice or cut all the sun dried tomatoes into small bits and add to the spinach pesto mixture. Mix well.

Place semi cooked chicken on foil lined baking sheets, lightly sprayed with cooking spray. Top each chicken breast with the spinach, tomato and pesto mixture. Place one to two canadian bacon rounds on each chicken (depending on the size of the chicken breast) and top with 4 or 5 asparagus spears (alternating the tips back and forth)
Sprinkle with a little salt and spray each chicken with a little cooking spray.

Bake in the oven at 350 for 35 mins or til chicken is cooked through.

For the sauce:
in a sauce pan take the McCormick Chicken Dijon sauce blend and place in a sauce pan and slowly add 1.5 cups of water ( 1/8 to 1/4 cups at a time til to insure there are no clumps and than add remaining water). Add a drizzle of olive oil (approximately 1tsp), salt and 1TAB pesto sauce. Bring to a boil til it reduces a bit and thickens. Remove from heat and continue with chicken.


When the chicken is finished take out of the over, top with 1 to 2 slices of Swiss cheese and pop back into the oven for another 3 to 5 mins, or until its melted and lightly bubbly. Using a standard turner place each chicken creation on a server plate, drizzle with sauce and enjoy!

Nau-Dee's Sausage, Mushroom, Spinach, and Leek Soup (p1)

One of the blogs that I enjoy is: Once Upon A Feast - Every Kitchen Tells Its Stories. While there, I came across a Leek, Mushroom and Spinach Soup recipe that looked REALLY good. It was a cold day and soup sounded like a great idea. I made it as the recipe called and it was wonderful!!!!! I highly recommend it. However today I wanted this soup but felt adding a few things and changing a few other things would be good too and suit my taste buds. My recipe is as follows...

Nau-Dee's Sausage, Mushroom, Spinach, and Leek Soup (p1)

Ingredients:
Approximately 3 cups thinly sliced leeks, white part only (cuz they are most tender...OR you can use some of the green part too but cook it first before adding in the white as it will take longer to cook!)
Approximately 2 cups sliced mushrooms
1 lb ground turkey sausage, cooked and chopped into small chunk/bits
1 package chopped spinach, thawed and drained
1 can of of chicken broth
2 to 2.5 cups water
1 cup 1% milk
2 TAB olive oil
Salt & pepper to taste
Dash of Nutmeg for flavor


1. Slice up mushrooms and leeks. For leeks I didn't measure, I just used 2 large and 3 medium ones as I like it to be thick with veggies.

2. In Large or Medium size pot, cook ground turkey sausage (drain if needed). Add some olive oil, mushrooms and the leeks and saute until the veggies are tender. I like to do this all in the same cooking pot as it really makes a nice flavor for the entirety of the sou[. I also added a bit of salt to this saute mixture. When finished add thawed spinach and toss.

3. Pour in chicken broth, water and milk (add more or less depending on the amount of veggies you use and your desired consistency) Season with salt, pepper and a dash of nutmeg to taste. Bring to a low boil, stir and reduce the heat to simmer for 15-20 minutes and then serve.

* I think with a little fresh grated parmesan cheese on top makes a nice and yummy garnish.

Two Breakfast - Sb style (both P1 friendly)

Easy Egg Omelet (p1)
2 eggs, beaten
sliced mushrooms, bell peppers and onion
I cant believe its not butter (ICBINB)
shredded cheese (mozzarella and colby or mild cheddar blend)
dry oregano
salt to taste


Cut bell peppers (into strips or small chunks) and slice up an onion. Saute in ICBINB til tender and set aside. Slice mushrooms and saute in ICBINB too and salt to taste and set aside with onion and bell pepper. I like to cook the mushrooms separately as they take less time to cook and they tend to soak up the juices at the beginning of their cooking.
Beat 2 eggs and pour into a hot non-stick skillet that's been lightly sprayed with nonstick cooking spray. Cook til its set up a bit and flip. While the other side is cooking, top with cooked veggies and cheese and sprinkle with some salt and oregano. Sometimes the egg cooks up before the cheese is good and melted so I nook in the microwave a bit.


Quick Italian Spinach Pie (p1)
Adapted from :
kraftfoods.com

1 container (16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Reduced Fat Mozzarella Cheese
4 eggs, beaten
1/3 cup 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
Ground turkey sausage, cooked and drained if needed (I added this and REALLY think it ads extra flavor and texture)

PREHEAT oven to 350°F. Mix all ingredients until well blended.
POUR into greased 9-inch pie plate.
BAKE 40 minutes or until center is set.

I often double this and place in a 9x13 and bake til set. Than I cut into servings and freeze or place in the fridg til ready to eat. It reheats wonderfully!

Note: the real Kraft recipe called for: 1 jar (7 oz.) roasted red peppers, well drained, chopped. and no sausage....but I leave the peppers out and add the turkey sausgae and its REALLY yummy and easy! ENJOY!!!!!

Grilled Chicken Satays with Lime Ginger Marinade and Peanut Sauce (P1)

From the blog of:
Reluctant Housewife Recipes
Photos by Nau-Dee

Grilled Chicken Satays with Lime Ginger Marinade and Peanut Sauce (P1)

Chicken Tenders
Marinade:
1 teaspoon ground ginger
1 tablespoon minced garlic
1 teaspoon ground pepper
1/2 teaspoon ground coriander
1 tablespoon (sugar free) honey
1 tablespoon finely chopped fresh basil
1/4 cup lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Peanut Sauce (below)


Cut the tenders in half lengthwise so that they are not too wide and will lift on the skewer nicely.
Combine all the marinade ingredients into a large bowl and place the tenders into the marinade and mix to cover chicken. Let marinate for 30 minutes to 1 hour. Meanwhile, soak wooden skewers in water for at least 15 minutes.

Remove chicken from marinade and discard marinade. Thread the chicken tenders very carefully. The skewer should mostly go through the chicken but because it is so thin it will need to be threaded in and out a little and that will work out just fine.

Grill over medium high heat for about 3 minutes per side or more until cooked all the way through. These should be very thin slices so they really should cook very fast.

Serve warm or at room temperature with Peanut Sauce.
















Peanut Sauce
Makes 1 1/2 cups

2 tablespoons vegetable oil
1 tablespoon minced ginger
1 jalapeno peppers, stemmed, seeded and chopped
1/2 cup scallions, sliced very thinly
1 lemongrass stalk, pliable center very thinly minced
2 teaspoons minced garlic
1 teaspoon ground cayenne pepper
2 teaspoons ground coriander
1 cup coconut milk
1 1/2 cup creamy peanut butter-Natural is preferred
2 tablespoons brown sugar (I used sf maple syrup and splenda)
3 tablespoons fresh lime juice
3/4 teaspoon salt

Heat oil in a small skillet over medium heat. Lower heat, add ginger, jalapeno, scallions, lemongrass, cayenne, and coriander. Cook until for about 4-5 minutes until beginning to brown just slightly and super fragrant.

Add coconut milk and bring it to a simmer.

Add peanut butter, sugar, lime juice and salt. And stir really well to combine and let it simmer about 3 minutes. Adjust seasoning. Remove from stove and and let cool to room temperature before serving.

Note: Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.

And ENJOY!

Oh this was yummy. I bit of work and a lot of ingredients but well worth the flavors. I particularly enjoyed the flavor of the chicken!
I somehow got more than just 1 1/2 cups of the peanut sauce. I'll save it for another time I make this chicken..wonder how well it will freeze? Anyways over all it was very good. The peanut sauce is one I have to get used to. I think if and when I make it again, as i don't have any low fat coconut milk I think I'll make it with fat free 1/2 and 1/2 or cream and add coconut extract....i think that would make it a bit more Sb friendly. Instead of brown sugar I used the splenda and sugar free maple syrup combo to emulate the flavor.

Hot Cocoa Custard (p1)

I got this off of the Sb forum that I just love! I'm not sure who or where this orrigionally came from but I got it from a post by: "Dolly-VA"




Hot Cocoa Custard (p1)


1 cup ff/lf milk
2 whole eggs
1 tsp vanilla
1 pkt swiss miss DIET hot cocoa mix (only 25 calories per pkt)
1 Tb splenda (you really need to add this)
ground nutmeg

Preheat oven to 350.

Mix all but nutmeg in a bowl. Pour into 3 (1/2 cup) Pyrex custard cups. Sprinkle with nutmeg. Set in a pan that has about 1 inch of very hot/boiling water in it. Bake 25 minutes or til set in the middle. Let cool and eat warm or better yet chill in the refrigerator and top with cool whip!

The recipe calls for: 2 tsp instant coffee/espresso crystals but I'm not big on coffee so I leave this out. I do however top with Sugar Free or Light Cool Whip. Its Soooo good!

5:4 challenge #3 Pork patties with black bean & cauliflower sauce (p1)

This is the 3rd of the 5:4 challenge. Our ingredients this time was: Any style of pork product, eggs, beans/legume, cauliflower and sour cream / milk. We also get 3 additional ingredients to use of our choice. This is what I made:

Pork patties with black bean and cauliflower sauce (p1)

Pork patties:
1 small or 1/2 large Pork tenderloin (fat trimmed and sliced)
1 small onion
dried cilantro (approximately 1 to 2 tsp) optional
1 to 2 eggs, beaten
oil
salt and pepper to taste

Trim the pork tenderloin to remove most of the fat. I used frozen tenderloin (2 to a pkg) and only used 1/2. After trimming the fat I sliced the tenderloin a bit so it would fit well into the grinder. I ground the tenderloin into large bits. Added a 1 egg, salt, pepper and dried cilantro if desired and mix. Let rest for about 5 to 10 mins and make into little patties. In a none-stick skillet add some oil and heat. Add the patties and cook til golden brown on both sides and meat is cooked thoroughly.

Cauliflower Sauce:
1 large or 2 small pkg cauliflower
sour cream (approximately 1/2 cup) salt and pepper to taste

boil cauliflower in water til every tender. drain and add salt, peeper and sour cream. Pure in a food processor to desired consistency.

Bean Sauce:
one can of black beans
garlic salt

put beans and garlic salt with some pepper in a food processor and blend til smooth. Pour into a sauce pan and heat and serve. Presentation can be made any way you like...here are two ideas:

Easy Taco Salad (p1)

Romain lettuce torn into bits
Hamburger meat, cooked and drained
Taco seasoning pkt
Black beans and or Kidney rinsed and drained Black olives, sliced
Shredded Cheese
Salsa
Sour cream

Cook hamburger meat; drain, rinse and drain again. Add a 1/2 cup to 1 cup of water to the skillet along with the meat and taco seasoning. Add beans and cook to reduce and marry the flavors. Tear lettuce and place on a plate. sprinkle with black olives, cheese and top with sour cream and salsa.

White Bean Salad with Zucchini and Parmesn (p1)

White Bean Salad with Zucchini and Parmesn (p1)
(From the kitchen of Allison Jeffries in Maryland and posted on the Everyday foods Magazine).

2 cans Cannellini beans, drained and rinsed
3/4lbs zucchini (about 2 small), trimmed, quartered lengthwise and thinly sliced on the diagonal
4 oz fresh green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
2 oz fresh Parmesan cheese, crumbled (1/2 cup)
1/2 cup fresh basil leaves, torn
grated zest and juice of 2 lemons
1 TAB olive oil
Coarse salt and ground pepper

In a medium bowl, place the beans, zucchini, green beans, Parmesan, basil, lemon zest and juice and oil; season with salt and pepper. Toss to combine.

Serves 4.
Note: small zucchini are sweeter than larger ones. Especially when used raw.
per servings: 205 calories; 7.7 grams fat; 11.2 grams protein;24 grams carbohydrates; 6.6 grams fiber.

Note: small zucchini are sweeter than larger ones. Especially when used raw.