Homemade Spaghetti Sauce

Once my friend came over to teach me how to make a yummy yummy spaghetti sauce.  She is a very good cook and her husband served a mission in Italy, should that make a difference. :) I use it in lasagnas, or on any pasta.  It can make as little or as much as you want -- so here are the basic methods she showed me:

Saute some chopped onions and garlic in enough olive oil to coat your pot.
Add some chopped carrots
Add ground beef, turkey, italian sausage, or a mix -- and brown

Then start adding tomatoes, fresh or canned, but plenty.  I don't like it super chunky so I blend my whole (skinless) tomatoes first, or used chopped from the can.
Add cans of tomato sauce or paste until it's the desired thickness.
Add vegetable base (bouillon?) (this was the husband's secret ingredient)
Add basil, salt and pepper to taste.
If it's too acidic-tasting, throw in a little sugar.  just keep tasting it and add whatever you think it needs -- a little oregano?  Red Chile Flakes for some heat?

Let it simmer for as long as you can -- hours if you have it.  It will change in the pot.  If it boils down too much you can always add water or more tomato paste if it's too runny.

For an extra yummy sauce, add some alfredo sauce to it -- it makes a killer lasagna too.

Blueberry Sour Cream Pie

This is nothing mind-blowing, (and certainly not healthy) just a super yummy, but easy pie and my favorite from this years' Thanksgiving smorgasbord.   A couple people asked for the recipe so here it is:

Directions

Make a pie crust.  This is my favorite recipe from ourbestbites .

Filling:
8 oz. cream cheese, softened
beat and add 1 c. powdered sugar and 1 t. vanilla
Add 3/4 c. sour cream
fold in 8 oz. Cool Whip or whipped cream
dash of salt

Topping:
Blueberry pie filling

Yum Yum!

Pumpkin Quinoa Muffins

I needed a healthy treat for Relief Society, looked to Pinterest and thought these were just the ticket.  They're not totally low-cal but they are definitely packed with healthy stuff, and my kids loved them for breakfast, snacks or dessert.

Directions:
3/4  c brown sugar
1 1/4 c whole wheat flour
1 1/2 t pumpkin pie spice (or a blend of cinnamon, nutmeg, cloves and ginger)
1 t baking powder
1/2 t salt
1/2 t baking soda
add:
3/4 c quinoa - already cooked
2 eggs (I subbed 2 T ground flax + 6 T water)
3/4 c pumpkin puree
1/2 c milk
1/4 c melted butter
2 t vanilla
1/2 c semi-sweet mini chocolate chips

Bake at 400 degrees for 25 min for regular-sized muffins (makes 13 at 5 points plus each)
Or make 41 mini muffins with a 10 min baking time (2 points plus each)
(BUT, if you want to sub raisins in for the chocolate - which I love - the mini muffins are only 1 points plus each.)

Baked Ziti with Turkey Sausage

This is a Weight Watchers recipe and it was really yummy -- good when you need a comfort food.  At 8 points plus per serving you really can't loose! (I left out the peas and fennel seed)

Ingredients

	3/4 pound(s) uncooked turkey sausage(s), spicy-variety, casings removed
	1 medium uncooked onion(s), chopped
	1 medium green pepper(s), chopped
	28 oz canned diced tomatoes
	10 oz frozen green peas, thawed
	2 Tbsp canned tomato paste
	1 tsp dried oregano
	1 tsp dried basil
	1/2 tsp dried thyme
	1/2 tsp fennel seed
	1/2 tsp table salt, or to taste
	1/2 tsp black pepper, freshly ground
	12 oz uncooked whole-wheat pasta, ziti, cooked according to package directions
	6 oz shredded part-skim mozzarella cheese

Instructions

• Position the rack in the center of the oven and preheat the oven to 350°F.
• Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
• Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
• Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
• Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.
• Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before slicing into 8 pieces. Yields 1 piece per serving. 

taco pocket. . . er, crunchwrap supreme

ooooohh, ever since I discovered the Crunchwrap Supreme at Taco Bell I've been on board when Ryan wants to run for the border. (Un)Fortunately he's been on a bit of a health kick and doesn't make that request as often as he normally would. And I'm the guilty-type that wouldn't necessarily go there on my own -- but I can sure try to make my own! And I feel this might be a bit healthier than their version, because of ingredient control.I used burrito-sized tortillas, but not that massive burrito-size, just regular burrito size, and found a smaller tostada brand that fits perfectly, or a couple chips would be just as good. Then I used some "cafe rio-type" chicken that I had, cheese (or cottage if you want to cut more calories), chip, lettuce, tomato and ff sour cream. And some avocado. And on Avery's I just used refried beans instead of the chicken. But on the next one we used both and THAT was good. And taco meat or leftover sweet pork would be good too.
Mostly I like that it's grilled. Just used a little spritz of EVOO. This is Nick's massive spinach wrap a grillin'.
I figure if you use a healthier tortilla, low carb or whole wheat etc, and chicken and cottage cheese -- it's probably around 6 WW points plus. Top it with a little Taco Bell mild sauce and ta-dahhhh! You've thought outside the bun. ;)

Mulligatawny

This has quickly become a family favorite -- or at least a Ryan/Kal favorite. He says he would eat it everyday if I made it. And still sticks to that claim even after the 6th time in 2 months.I got the recipe from Mel's Kitchen Cafe and adjusted it just a tiny bit to make it a few less calories... but I really do love it more and more every time I eat it.

saute in 2 t. EVOO until onion is translucent:

1/2 c chopped onion

1 c chopped carrots

1 c chopped celery

stir in:

1/4 c flour

2 T (scant) curry powder

cook 1 min.

slowly whisk in:

6 c. low-sodium chicken broth

simmer 8-10 min.

Add:

1 chopped, peeled Granny Smith apple

1 t. salt

1/2 t. pepper

1/2 t. dried thyme

2 c. cooked, diced chicken (I either cook it beforehand in the crockpot, days ahead or just in the morning, or it's really good with that canned chicken breast from Costco; just 1 can)

2 c. cooked brown rice (again, throw it in the rice cooker in the morn or use leftovers - easy)

Simmer 8-10 min longer

Add:

3/4 c. skim milk (or fat free half and half, or cream if you must but that will add pts+)

warm through

Makes about 7, 1.5 cup servings and calculates to be 5 points plus per serving.

I have an idea

I finally got access to Weight Watchers e-tools which has a handy little recipe builder. It'll find your points for me which is quite a big deal when your baking in large increments. Only come to find out, the bread I've been eating for years (and tracking as 2 points/slice, if I'm feeling generous) is really 3 points per slice. In the past I've brainstormed and tried different things to lower the points plus value of my bread -- because it's my favorite and I really do feel good about the stuff I put into it. I've even stooped to adding into a batch, up to a cup of fiber powder (meant for use in baking) but it did weird things to it. (and to me ;)...) And I don't want to lower points by using artificial sweeteners or leaving out the flax -- it wouldn't be the same. (and don't even think about asking me to give up sandwiches... what?!)

So I've had a wonderful idea! I'll make smaller loaves! Like the tiny loaves that still let you have both sides of your sandwich if the snackster calls for it and fools you into thinking you've had a sandwich but it will (hopefully) cut the carbs to lower it -- maybe I can even make it into a 1 point slice, but I'd settle for a 2-pt one at this point. Since I just finished baking (and eating) fresh bread, I'm not scheduled to make bread for another week or two, but I will definitely re-calculate points plus per portion and post my pictures of the smaller loaves.

might as well be apple pie

This is my new favorite flavor of Chobani. Sprinkle a little granola on the top and it might as well be dessert. mmmmmmm.

Mini Chocolate Chip Cookies

It's the new year! Time to resolve to eat better -- but I still need a treat to wean myself off the holiday sugar fix I was beginning to get used to. This is a Weight Watchers recipe and at 1 points plus per cookie they're pretty darn good.
2 T salted butter (softened)

2 t canola oil

1/2 c packed dark brown sugar

1 t vanilla

1/8 t salt

1 large egg white

3/4 c flour

1/4 t baking soda

3 oz semi-sweet chocolate chips (1/2 c)

drop 1/2 teaspoons on cookie sheet and bake 4-6 min at 375. Makes 48 cookies (1 PointsPlus value per cookie)

mojito lime chicken

I've been wanting to try the McCormick seasoning packets (every one) since the first time I tried one was at a friend's BBQ - and it was yummy. Adrie swears by the Mojito Lime seasoning packet and posted her yummy shredded beef the other day. So instead of making the marinade with the oil and vinegar I used her method with a little Dr. Pepper and like half the packet for 3 huge chicken breasts; cooked in the crock pot. We used the meat for loaded quesadillas and tonight I'm planning on burritos, maybe salads tomorrow. It was super yummy.
for some reason it my link button won't work so here's Adrienne's beef recipe if you wanna see:
http://tastethejoy.blogspot.com/2011/10/shredded-beef.html

French Bread

I'm dedicating this post to my Royal Crest girls. Had such a fun lunch today and the bread recipe was requested. It's way quick (as far as bread goes) and can be mixed in a mixer -- even the kitchenaid if you don't have a bigger one. Just finish kneading by hand when it starts to climb the arm of the attatchment. you can do it Stacey!!! ;)

3 c. warm water
2 T. Yeast
1/2 t. sugar
let sit for a few minutes 'til foamy, then add:
1/4 c. shortning
1/8 c. sugar
1 T. salt
7-8 c. flour (I use 3 (or so) c. whole wheat flour)
Knead 10 min. Let raise 10 min. covered.
Roll out in a rectangle ***and roll up (like cinnamon rolls) to get all the air bubbles out. Place on greased baking sheet. Brush with beaten egg white and slash the top with a sharp knife. Can sprinkle with sesame/poppy seeds.
Let loaves rise 20 min, bake at 350 for 35 min. - makes 2 large loaves (or 3 small)

***For cinnamon french bread just sprinkle a little cinnamon and sugar here. This also makes yummy french toast with day-old bread.

Chicken Tortilla Soup

This recipe was given to me by my friend Karen -- after she served us girls lunch one day. It's way flavorful and very filling. (And I love having the chicken recipe around for salads etc)

2 T. oil (or less)
1 small onion, diced
1 jalepeno, seeded and diced (I just used bottled ones I had)
5 cloves garlic, minced
6 c chicken broth
1 (14 oz) can diced tomatoes
1 can black beans, rinsed and drained
1 (4oz) can chopped green chilies
1 c cilantro, chopped (I don't like cilantro, so I used some fresh parsley)
"Lisa's Cafe Rio" Chicken Recipe (found below) (I only used like half of the chicken)
Sour Cream
Avocado
shredded cheese
Tortilla chips, crushed

Saute onion in oil. When translucent add chopped jalapeno and garlic. Cook for couple of min. then add chicken broth, tomatoes, black beans, green chilies, chicken and cilantro.
Serve with the remaining toppings.

Lisa's Cafe Rio Chicken

3 lbs boneless, skinless chicken
1 1/2 c. Italian dressing (I used fat-free)
1 T minced garlic
1 T chili powder
juice of 1 lime
1/4 c. cilantro

Chicken in crock pot, with Italian dressing and garlic. Cover and cook for 7-8 hours on low or 3-4 hours on high. Remove chicken, shred with forks and back in crock. Cover and cook additional 30 min. Add lime juice and cilantro. Serve in tacos, burritos, quesadillas or taco salad.

Minestrone

I didn't take a picture but I made this minestrone the other rainy day and the flavor was so right in my book. (and way easy to throw in the crock pot in the morning)

The only variation was that I didn't have sage so I left it out -- it was still yummy but I wonder if it would be deeper with sage in. I also think adding some grilled chicken would be good.

I used a cup more broth and 3 servings of pasta and it calculated to 3 points plus pts per 1 cup serving.

Green protein smoothie

after a hard work out in the morning this is my new favorite breakfast. made with:

1 c. skim milk

2 scoops vanilla protein shake powder (Noni Fit)

plenty of fresh strawberries (1 c. or more)

1/2 banana

1-2 c. spinach

few ice cubes

1 t. canola oil

it makes almost more than I can drink but is only 6 WW points plus

and it's not just tolerable, it's GOOD. and the best part about it is that I get to check off 3 fruit/veg boxes, one oil, a milk and a lean protein. At least my day is STARTED right.

black bean and corn salsa

There are a few different variations of this but this is how I like it -- or, LOVE it:

1-2 cans beans (black or black and pinto)
1 can sweet corn
chopped tomatoes
diced avacado
splash of fat free Italian dressing to taste

it's good with tortilla chips, pita chips, over taco salad, on pizza, over fish, navajo tacos etc etc etc.
Truman likes it in a bowl and my other kids would eat it all day.

hot bread and pear spinach salad

this is what I had for lunch: (well, not in this form...)

THIS form, but I didn't eat it ALL.
and this: spinach, fresh pears, slivered almonds and a tiny bit of some divine dressing.

(the day before I had the same salad with strawberries instead and it was delish too)
the picture must be foggy for romantic effect?

Salad Dressing:
1 c sugar
1 t dry mustard
1/4 c red onion, finely chopped
1/2 c red wine vinegar
1 t salt
blend in blender, adding 7/8 c vegetable oil slowly until thick. Then add:
1 t poppy seeds

(I didn't say it was a healthy dressing -- that's why you only need a bit and it does wonders for the greens.)

Shrimp Cocktail

is good. If served icy cold, and with a good cocktail sauce. I found a recipe on line, last minute. It served the purpose and didn't call for horseradish -- because I didn't have any. But I think I went crazy with the chili powder, 'cause it was a little spicier than I like. Anyone have a favorite recipe for a good sauce?

Chef Salad

I really forget about the simple chef salad. It's so good. So here's a reminder -- to myself and others. this one has:
red leaf lettuce
diced red peppers
chopped green onion (makes it!)
hard-boiled egg
2 slices canadian bacon
1 t. evoo
1 t. ff italian dressing
3 points plus WW pts!

Lemon garlic pasta with shrimp

The last few nights taking shots of my food was overridden by hungry people, places to be etc. But it was actually some delightful chicken, black bean and corn fajitas, and a nice salmon/wild rice dinner. Tonight's meal I was not so sure about. I've seen these type of recipes before and thought it sounded nice and light for a summer's evening, but never wanted to really eat them for the lack of sauce. But I will most definately be adding this to my regular meals. It was so easy AND delish! These were the ingredients we were supposed to eat:

whole wheat pasta

shrimp

garlic clove

EVOO - 1/2 T

asparagus

green beans

I sauteed the garlic for just a minute in the oil, added the juice from a lemon, some fresh basil and parsley, lemon pepper and salt. Tossed it all together and I didn't even MISS the parmesan! (or white sauce for that matter.) It really was sooooo good.

Spinach Salad

before your eyes: last night's dinner. Spinach salad with canadian bacon, turkey, chopped red peppers and light BYU ranch dressing with a whole wheat roll (er, bread) on the side. HUGE salad and delish with those sweet peppers. Ry had also added mushrooms and cheese to his. As we were preparing the big salads, Ry said, "what are the kids gonna eat". . . which brings us to the kid-friendly version: a turkey roll up -- with the same ingredients -- only hand-held for dipping in the ranch. They really ate it up well!