Sausage and Broccoli Risotto

From Weight Watchers New Complete Cookbook



Ingredients:
3 cups chicken broth
1 tbsp olive oil
1 onion, finely chopped
1 1/4 cups Arborio rice
1/3 cup dry white wine (or more chicken broth)
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
1/2 pound Italian turkey sausage
1/2 bunch broccoli, rinsed and chopped

Directions:
1. To make the risotto, bring the broth to a boil in a medium saucepan. Reduce heat and keep at a simmer.

2. Heat the oil in a large nonstick saucepan over medium heat. Add the onion; cook, stirring occasionally, until softened, 3-5 minutes. Add the rice and cook until the outer shell is lightly toasted, 2-3 minutes.

3. Add the wine, pepper, and 1/2 cup of the broth and stir until the liquid is absorbed. Continue to add the broth, 1/2 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender and the mixture is creamy. The cooking time from the first addition of broth should be 20-24 minutes. Stir in the parsley.

4. Meanwhile, spray a nonstick skillet with nonstick spray and set over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the broccoli; cover and cook until softened, about 7 minutes. Stir the sausage and broccoli into the risotto.

Serves 6. POINTS Value per serving: 6

Comments:
This was good. Adam wanted more sausage though. I thought it was fine as it was. That always seems to be the case. Might try this again with other meats. Risotto is kind of time-consuming to make and I was surprised that this was good even without the traditional handful of parmesan cheese at the end.

Caramel Apple Cupcakes

From Everyday with Rachael Ray



Ingredients:
1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 tablespoon heavy cream

Directions:
1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Comments:
I must admit I haven't had one of these. Caramel isn't my thing. But Adam has enjoyed them. They're not hard to make, but make sure to refrigerate them. Otherwise the caramel slides right off the cupcakes onto the bottom of the storage container.

Cowboy Casserole

From Taste of Home



Ingredients:
1/2 pound lean ground beef (90% lean)
1 can (8-3/4 ounces) whole kernel corn, drained
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese, divided
1/3 cup 2% milk
2 tablespoons sour cream
3/4 teaspoon onion powder
1/4 teaspoon pepper
2 cups frozen Tater Tots

Directions:
In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper.

Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, at 375° for 20-25 minutes or until bubbly.

Comments:
This was good, but 20-25 is definitely not long enough. The middle was still cold when I took it out. Other than that, a good mix of flavors. Just cook it longer.

Cranberry-Chipotle Chicken

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
8 oz bacon, cut into 1-inch pieces
1 cup chopped onion
1 (15oz) can black beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 cup chopped roma tomatoes
1/2 cup uncooked long grain rice
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cloves garlic, minced
1 pound skinless, boneless chicken thighs
1 (16oz) can whole cranberry sauce
1 canned chipotle chile pepper in adobo sauce, finely chopped
1 tbsp lime juice
1/4 tsp salt

Directions:
1. In a large skillet cook bacon and onion over medium heat until bacon is crisp. Drain off fat.

2. Transfer bacon mixture to a 3 1/2 - 4 quart slow cooker. Stir in black beans, cannellini beans, tomatoes, rice, chicken broth, 1/2 tsp salt, cumin, cinnamon, and garlic. Add chicken.

3. In a small bowl combine the cranberry sauce, pepper, lime juice, and 1/4 tsp salt. Pour over mixture in cooker.

4. Cover and cook on low-heat setting for 6 to 7 hours (high 3 to 3 1/2.)

Comments:
I don't know about this one. I didn't really like it much. I did sub a habenero for the chipotle and some frozen cranberries for the canned stuff, but that shouldn't have changed the overall taste too much. Not sure what exactly it was, but it wasn't good. Won't make this again.

Weekly Menu 9/25 through 10/1

Saturday 9/25 - Turkey Strudel

Sunday 9/26 - Leftovers - Adam's got a golf tournament

Monday 9/27 - Cheddar Studded Meatloaf

Tuesday 9/28 - Honey Mustard Sesame Chicken Planks

Wednesday 9/29 - Leftovers

Thursday 9/30 - Panzanella & Sausage Salad

Friday 10/1 - Feta & Mandarin Spinach Salad (Biggest Loser)

Weekly Dessert: Peanut Butter Pretzel Cookies

Tuscan Chicken Frittata

From a Philly ad in Taste of Home (can't find a direct link)



Ingredients:
8 eggs
1/2 cup heavy whipping cream
1/2 cup minced fresh basil
1/4 cup grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp ground pepper
8 oz cream cheese, softened and cubed
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded cooked chicken

Directions:
In a large bowl, whisk the eggs, cream, basil, 2 tbsp Parmesan cheese, salt, and pepper. Stir in cream cheese and tomatoes.

Heat an ovenproof skillet coated with cooking spray over medium heat; pour in egg mixture. As eggs set, lift edges to allow uncooked portion to flow underneath. Cook for 3-4 minutes or until frittata begins to set.

Sprinkle with chicken and remaining Parmesan cheese. Bake, uncovered, at 400 for 15-20 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Comments:
I cannot stand sun-dried tomatoes so I used about half of a large, normal tomato. It worked out fine. This turned out pretty well and was pretty easy to make. Adam suggested goat cheese in place of the cream cheese (has more of a tang) and he's not alone since most of the recipes I found while looking for a link for this one use goat cheese. This was an ad for cream cheese though, so that's probably why they made the swap.

Onion & Roast Beef Sandwiches

From Better Homes & Gardens Simple Slow Cooker Recipes



Ingredients:
1 2.5-3 pound boneless beef round tip roast
1 tbsp cooking oil
4 medium onions, sliced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 cups beef broth
3/4 cup dark beer or beef broth
3 tbsp brown mustard
2 tbsp brown sugar
1 tbsp cider vinegar
2 cloves garlic, minced
8 hoagie rolls, split and toasted

Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 4-6 qt slow cooker. In a large skillet, brown meat on all sides in hot oil. Drain off fat. Set aside.

2. In cooker place onions. Add meat; sprinkle with oregano, salt, and pepper. In a medium bowl stir together beef broth, beer, mustard, brown sugar, vinegar, and garlic. Pour over mixture in cooker.

3. Cover and cook on low-heat setting for 8 to 10 hours (high 4-5.)

4. Remove meat and onions from cooker, reserving juices. Using two forks, pull meat apart into shreds. Skim fat from juices.

5. To serve, place meat and onions on bottoms of rolls. Drizzle with enough of the juices to moisten; replace tops of rolls. Pass remaining juices.

Comments:
I didn't brown the meat and it came out fine. I understand this step adds flavor and removes fat, but who wants to dirty another pan when it's not really necessary? Yay for lazy. I also didn't really follow the directions for serving. I took the meat out and shredded it, but then I put it back in the slow cooker for a few minutes and let it suck up some of the juice. I then served it on the rolls using tongs. It was wonderfully moist. I froze the majority of the leftovers (this makes a lot) so we'll see how they do defrosted.

Pineapple Jerk Chicken and Rice

From Everyday with Rachael Ray



Ingredients:
2 cups brown rice
1/4 cup extra-virgin olive oil
1 onion, chopped
1 jalapeño chile—stemmed, seeded and finely chopped
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
Salt and pepper
1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
1/2 cup jerk marinade, such as Lawry's
One 15-ounce can black beans, rinsed
1/2 cup chopped cilantro

Directions:
1. In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeño and cook until the onion is browned, 7 minutes; transfer to a bowl.

3. Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.

Comments:
I really liked this. There was heat from the pepper, fresh coolness from the pineapple, fiber from the beans. I left out the cilantro (obviously) and used a dry jerk seasoning instead of a marinade, but it all turned out well and tasted good.

Apple-Cranberry Crisp

From Weight Watchers New Complete Cookbook



Ingredients:
1/2 cup quick-cooking rolled oats
4 tbsp packed brown sugar
1 tbsp flour
1 tbsp cold unsalted butter
6 medium Empire apples, peeled, cored and thinly sliced
1 cup cranberries (fresh or frozen)
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg

Directions:
Preheat oven to 375ºF. Spray an 8-inch square baking dish with nonstick spray.

In a small bowl, combine oats, 2 tbsp brown sugar, and flour; with two knives or your fingers, work in the butter until mixture is combined and crumbly.

In a large bowl, combine apples, cranberries, remaining 2 tbsp brown sugar, lemon juice, cinnamon, and nutmeg; toss to combine. Spoon into the pan; sprinkle with oats mixture.

Bake until filling is bubbly and top is golden brown, about 35-40 minutes.

Serves 4. POINTS Value per serving: 3

Comments:


This was really good, although I was not such a fan of the oat topping. I would have preferred a more traditional crisp topping. The tart cranberries and apples went very well together. The other issue was there was a lot of liquid on the bottom of the dish. But that didn't really make a difference in the taste - just have to be sure to get it out of the dish pretty quickly or it would get soggy.

Weekly Menu 9/18 through 9/24

Saturday 9/18 - Tuscan Chicken Frittata (from an ad in TOH - can't find a link)

Sunday 9/19 - Grilling out

Monday 9/20 - Creamy Chipotle Chicken

Tuesday 9/21 - Adam's on his own - first IMA meeting of the season

Wednesday 9/22 - Leftovers

Thursday 9/23 - Cowboy Casserole

Friday 9/24 - Sausage and Broccoli Risotto (WW)

Weekly Dessert: Caramel Apple Cupcakes (RR, but not on the site yet)

Cheese-Stuffed Manicotti

From Weight Watchers New Complete Cookbook



Ingredients:
1 tsp olive oil
3 garlic cloves, minced
1 (14.5oz) can tomato puree
2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp ground black pepper
1 1/2 cups ricotta cheese
1 1/4 cups shredded mozzarella cheese
3/4 cups grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped parsley
12 manicotti shells, cooked

Directions:
1. In a large nonstick skillet over medium heat, heat the oil. Saute the garlic until golden, about 2 minutes. Stir in the tomato puree, oregano, basil, and pepper; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, about 15 minutes.

2. Meanwhile, preheat the oven to 350; spray a 9x13 baking dish with nonstick spray.

3. In a medium bowl, combine the ricotta, mozzarella, parmesan, egg, and parsley. Fill the manicotti shells with the cheese mixture; place in the baking dish. Pour sauce over shells. Bake until browned and bubbling, 30-40 minutes.

Serves 6. POINTS Value per serving: 8

Comments:
I didn't get 12 shell from this filling - I got 9. So either I overfilled or they want half the shell empty.

In any case, Adam thought the sauce was bland - and it is - it's just tomato and some spices. He wanted meat in it, which was no surprise to me at all. The manicotti itself was good. Just a little bored with the sauce.

"Quick" Pan-Fried Chicken

From Cooking Light



Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
3 tablespoons canola mayonnaise
2 tablespoons lower-sodium soy sauce
2 tablespoons fresh lemon juice
1 tablespoon chile paste (such as sambal oelek)
2 tablespoons olive oil, divided
1 1/2 cups panko (Japanese breadcrumbs)

Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to an even thickness (about 1/2-inch), using a meat mallet or small heavy skillet. Combine mayonnaise, soy sauce, juice, and chile paste in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 15 minutes. Remove chicken from bag; discard the marinade.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place panko in a shallow dish. Dredge chicken evenly in panko. Add half of chicken to pan; saute 4 minutes on each side or until chicken is done. Wipe pan clean with paper towels. Repeat procedure with remaining oil and chicken.

Comments:
I skipped the marinating part (as an aside, what's "quick" about having to marinate it for 15 minutes?) and just dipped the chicken in the chili paste/soy mixture as part of the breading process. Seemed to work fine. These were really good - chili added some nice heat.

Cheesesteak Kebabs

From Everyday with Rachael Ray



Ingredients:
4 tablespoons butter, melted
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper
1/2 pound sirloin steak, cut into 8 strips
1 green bell pepper, cut into 16 pieces
2 tablespoons vegetable oil
6 ounces crusty bread, cut into cubes

Directions:
1. Preheat a grill to medium-high. In a medium saucepan, heat half of the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Lower the heat to medium and slowly whisk in the milk until the mixture thickens and starts to boil. Stir in the cheese until smooth; season with salt and pepper. Cover to keep warm.

2. Thread the steak onto 4 skewers. Divide the bell pepper among 4 more skewers. Brush the pepper and beef with the oil and season with salt and pepper. Divide the bread among 4 more skewers and brush with the remaining butter. Arrange the bread and peppers on the grill and cook, turning, until charred on all sides, 5 to 7 minutes. Meanwhile, arrange the steak on the grill and cook, turning once, for about 3 minutes for medium. Serve the kebabs with the cheese sauce for dipping.

Comments:
This recipe is pretty much for fondue. You cut up the meat, pepper, bread and grill them while making a cheese sauce for dipping. It wasn't bad, just not really what I think of when I hear "cheesesteak."

Weekly Menu 9/11 through 9/17

Saturday 9/11 - Seafood Fest!

Sunday 9/12 - Pineapple Jerk Chicken & Rice

Monday 9/13 - Back to CrockPot Mondays! Onion and Beef Sandwiches

Tuesday 9/14 - Salsa Meatloaf

Wednesday 9/15 - Out - our first PAC event of the year!

Thursday 9/16 - Grilled Ham, Muenster, and Spinach Sandwiches

Friday 9/17 - Turkey & Bowties

New Feature: Weekly Dessert: Apple-Cranberry Crisp (WW Recipe)

Carrot Cake Cookies

From Everyday with Rachael Ray



Ingredients:
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1-1/2 cups flour
2 cups coarsly shredded carrots
2 cups fruit-and-nut granola
1 cup corn flakes
2 tablespoons granulated sugar

Directions:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the butter and brown sugar until creamy, about 3 minutes. Mix in the eggs, vanilla and baking soda on medium speed until fluffy, scraping down the bowl as necessary. Mix in the flour on low speed. Stir in the carrots, granola and corn flakes.

2. Drop heaping tablespoons of dough about 2 inches apart on the prepared cookie sheets. Sprinkle with the granulated sugar and bake until golden, 15 to 20 minutes. Transfer to a rack to cool.

Comments:
First off, these do not taste like any carrot cake I've ever had. That said, they're not bad. Just not at all what I was expecting. Secondly, I suspect 375 is too high a temp to bake these. All of my first batch burned on the bottom long before they were cooked through. I turned the oven down to 350 for the rest and they turned out a little better. I think my carrots were too big - I got matchstick rather than shredded - and this made it a little harder to get normal looking cookies. In any case, probably won't try this recipe again.

Nuevo Cubano

From Cooking Light



Ingredients:
4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 pound thinly sliced reduced-sodium deli ham
1 peeled mango or 2 large tomatoes, thinly sliced
1/4 pound thinly sliced provolone cheese
2 tablespoons olive oil, divided

Directions:
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.

2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.

3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.

Comments:
Left out the cilantro and used the panini press instead of cooking them in a skillet. Other than that, kept to the plan. I used the mango option rather than the tomato and I think that was definitely the right choice. Added just the right touch of sweetness. Overall, pretty good. Go easy on the garlic though - it was really overpowering.

Spicy Honey-Brushed Chicken

From Cooking Light



Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Directions:
1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Comments:
I had the potatoes already in the oven so I cooked this chicken 25 minutes at 400 rather than broiling it. (Obviously also swapped breasts for thighs.) This is way spicy. Like, coughing, needing milk spicy. Adam didn't seem to mind it much, but I almost died.

Southwest Turkey Burgers

From Cooking Light



Ingredients:
2 poblano chiles (about 1/2 pound)
1 ounce French bread baguette
1/4 cup 1% low-fat milk
1/2 teaspoon chili powder, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 pound ground turkey breast
Cooking spray
2 tablespoons canola mayonnaise
4 (1 1/2-ounce) hamburger buns, toasted
4 (1/2-inch-thick) slices tomato
4 green leaf lettuce leaves

Directions:
1. Preheat grill to medium-high heat.

2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.

3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add poblanos, 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.

4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.

Comments:
I ended up making these indoors since it was pouring out the night they were on the menu. Worked out ok that way. These are spicy, no doubt about it. But still very good.

Mozzarella, Ham, (and Basil) Paninis

From Cooking Light



Ingredients:
1 (16-ounce) loaf ciabatta, cut in half horizontally
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
1 1/3 cups (8 ounces) thinly sliced fresh mozzarella cheese
12 basil leaves
8 ounces sliced 33%-less-sodium cooked deli ham (such as Boar's Head)
2 sweetened hot cherry peppers, sliced
1 large plum tomato, thinly sliced
Cooking spray

Directions:
1. Brush cut side of the bottom bread half with mustard; brush cut side of top half with vinegar. Top bottom half with mozzarella, basil, ham, peppers, and tomato. Top with remaining bread half.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwich to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden. Cut sandwich into 6 wedges.

Comments:
Left out the basil and cherry peppers, but actually used ciabatta bread! We made a stop at Manderfields for brat buns last week and since we were there I decided to splurge and get fancy bread. I had them slice it though so that's why it looks different from the picture on the CL website. Worked out well. These were really good sandwiches.

Weekly Menu 9/4 through 9/10

Saturday 9/4 - Pasta with Prosciutto and Spinach

Sunday 9/5 - Nuevo Cubanos

Monday 9/6 - Cheesesteak Kebabs

Tuesday 9/7 - Pan-Fried Chicken

Wednesday 9/8 - Leftovers

Thursday 9/9 - Honey Roasted Turkey Sandwiches

Friday 9/10 - Cheese-Stuffed Manicotti (Weight Watchers Cookbook)