Month: July 2017

Chicken, Broccoli Mac & Cheese

Chickenbrocmac&cheese

Chicken, Broccoli Mac & Cheese

What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips

WWS Points- 20 no sugar facts available

Servings: 4

Start to Finish: 25 minutes

8 ounces dried rigatoni
2 cups fresh broccoli florets
1  2 to 2 1/4- pound whole roasted chicken
1  5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley

1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.

2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.

Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.

WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).

Recipe from Shortcut Cooking Magazine

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Bake Sale Trifecta Bars

bake sale trifeca barfina1

Oh my goodness this is decadent! So very rich. This was super fun to make with the kids but it required some patience and time to and from the kitchen. I would allow for 3 hrs from start to edible.

Special equipment: Stand Mixer Preferably

Bake Sale Trifecta Bars

Makes 16-20 bars

W.W.S.P.- Are you kidding me? Ha

Prep: 40 min active

Recipe from Food Network Magazine September 2016

Active: 40 minutes
Total: 2 hours

For the brownie layer
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract and
3/4 cup all purpose flour

1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

For the cookie layer
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

For the cereal-treat layer

3 tablespoons unsalted butter, plus more for your hands
1- 10 ounce bag of mini marshmallows

3 cups crispy rice cereal

1. Preheat the oven to 325°. Line a 9 in. Square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, four minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; Beat in the flour, cocoa powder and salt. Spread in the prepared pan.

2. Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, four minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; be in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.

3. Make the cereal-three layer: melt the butter in a large sauce pan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.

Now let’s dish- do not skimp on the butter for your hands, trust me on this one. These take awhile and I’ll tell you this, I wouldn’t make these to just give away willy nilly. I’d save them for the special. Lots of fun to make with the little ones if they can wait that long for the promise of sweets.

Katie Lee’s Cheesy Twice-Baked Potatoes

Katie Lee's Cheesy Twice-Baked Potatoes

Again, this was a Saturday special dinner. It takes a good chunk of time to make, especially if your potatoes are husky. They were delicious, creamy and rich. This was he first thing I started that night.

Served with Steak with Roasted Garlic

Serves 8

W.W.S.P.- No nutrition facts were available

Active: 20 min Total: 2 hr

Food Network Magazine November 2016

4 russet potatoes, scrubbed
4 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced fresh chives, plus more for topping
2 cups grated white cheddar cheese (about 8 ounces)

Kosher salt and freshly cracked black pepper

1. Preheat the oven to 425°. Peers the potatoes with a fork or paring knife if you times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on).

2. Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallots and cook until softened but not browned, about two minutes. Set aside.

3. Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or a melon Baller, scoop out the flash, leaving a quarter inch rim to preserve the shape of the shells.

4. In a large bowl, Nash the potato inside Intel mostly smooth. Add the butter mixture, sour cream, chives and one cup cheese and mixed together. Season with salt and pepper to taste.

5. Spoon the mixture evenly into the eight potato shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Top with more chives. Serve warm.

Now Let’s Dish: As you can see I served these with Steak with Roasted Garlic and Grilled Caesar Salad.

WW Advice: My advice for this is- cheat day, cheat day, cheat day. Even though the steak and salad are perfectly suitable WW dinner options, these potatoes have gotta be up there in the point department.

steakwithroastedgarlicpotatoescaesar

Steak with Roasted Garlic with Twice Baked Potatoes & Grilled Caesar

steakwithroastedgarlicpotatoescaesarThis is what we call a special Saturday night dinner. Since I can get in the kitchen earlier than 5:30 on a Saturday night I try to make something that takes a little more effort and time. Children and adults alike both loved all three of these items. I was skeptical for sure on the grilled Caesar with the kidos but they gobbled them up. See Below for more notes.

Special Equipment: Grill/BBQ

Steaks with Roasted Garlic

Serves 6

W.W.S.P.- 4 (there were no sugars available for calculator)

Prep: 20 minutes Grill: 30 minutes

Recipe from Grill It 2012

1 to 2 whole bulbs of garlic (I used 1)

3 to 4 tsp. snipped fresh basil or 1 tsp. dried basil, crushed

1 Tbsp. snipped fresh rosemary or 1 tsp. dried rosemary, crushed

2 Tbsp. olive or vegetable oil

1 1/2 lbs. boneless beef ribeye steaks or sirloin steak, cut 1 in. think

1 to 2 tsp. cracked black pepper

1/2 tsp.  salt

1. Cut off the top half inch of garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb hole, remove any loose, papery outer layers. Fold a 20 x 18″ piece of heavy foil in half crosswise; trim to make a 10 in. square. Place bulb, cut end up, in the center of foil. Sprinkle with basil and rosemary; drizzle with oil. Bring up two opposite edges of foil; Seal with a double fold. For the remaining ends to completely enclose garlic, leaving space for steam to build. see notes below

2. For a charcoal grill, grill packet on the rack of an uncovered grill directly over medium calls about 30 minutes or until garlic feels soft one packet is squeezed, turning occasionally during grilling. (For a gas grill, preheat grill. Reduce heat to medium. Please packet on grill back over heat. Cover and grill as directed.)

3. Meanwhile, trim the fat from steaks. Sprinkle steaks evenly with pepper and salt; rub it in with your fingers. While garlic is grilling, add steaks to grill rack. Grill steak to desire doneness, turning once halfway through grilling. For ribeye steaks, allow 10 to 12 minutes for medium rare (145 F) or 12 to 15 minutes for medium (160 F). For sirloin steak, allow 14 to 18 minutes for medium rare (145 F) or 18 to 22 minutes for medium (160 F).

4. To serve, cut steaks into six pieces. Remove garlic from foil, reserving basil mixture. Squeeze garlic pulp onto steaks. Mash pulp slightly, spreading it over steaks. Drizzle steaks with the reserved basil mixture.

Now Let’s Dish:

Oh my goodness! Just ignore all that craziness with the garlic and the very specific directions. Make a pouch! Wait, huh. Ya make a cute pouch for your garlic that has some space at the top.

Feel free to go heavy on the garlic. I was worried about it being too overpowering but it was surprisingly light. I also went too light on the salt, it needed a little something.

For the Caesar we just rinsed really, really well and lightly brush with olive oil. I like to always have shredded parmesan on hand cause yum and not high in points. One of the only Caesar dressings I will eat at home is Girard’s.

WW advice- Well Saturday and Sunday are my cheat days now that I am on maintenance so I was able to easily do this dinner. If I wasn’t I would say “no way” to the potato and either change the dressing to the salad for me or lightly dip the cut leaves in. Caesar is strong so you can do that. The grilling of the lettuce adds a delicious flavor as well.

Side links- https://dishwithlove.com/2017/07/17/katie-lees-cheesy-twice-baked-potatoes

 

 

Italian Sausage Pie

Recipe from Taste of Home Best Comfort Food

This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.

Makes 10 servings

W.W.S Points- 20

1 1/2 pounds sweet or hot bulk sausage

1 cup chopped red sweet pepper (1 large)

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 16-ounce package hot roll mix

5 eggs

3 cups shredded mozzarella or provolone cheese (12 ounces)

1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)

1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained

2 4-ou. cans sliced mushrooms, drained

1 egg, lightly beaten

1 Tbsp. water

1 Tbsp. shredded Parmesan

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.

2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.

3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.

4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.

5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.

6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.

7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.

Now let’s dish-

I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.

I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.

Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.

Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.

Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.

italiansausagepie2labeled

Italian Sausage Pie

Recipe from Taste of Home Best Comfort Food

This dish was delicious. It was huge and filling. I omitted the spinach at hubby’s request. This is not, I repeat, is not a weeknight meal for those who work outside the home. I served it with an Italian-style salad. More notes below.

Makes 10 servings

W.W.S Points- 20

1 1/2 pounds sweet or hot bulk sausage

1 cup chopped red sweet pepper (1 large)

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1 16-ounce package hot roll mix

5 eggs

3 cups shredded mozzarella or provolone cheese (12 ounces)

1/2 of a 15 ou. carton of ricotta cheese (about 1 cup)

1/2 of a 10-ou. package frozen chopped spinach, thawed and well drained

2 4-ou. cans sliced mushrooms, drained

1 egg, lightly beaten

1 Tbsp. water

1 Tbsp. shredded Parmesan

1. In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.

2. Prepare hot roll mix according to package directions through kneading. Cover; let rest for 5 minutes.

3. Preheat oven to 350F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, ricotta cheese, and spinach (we omitted). Stir in sausage mixture and mushrooms.

4. On a highly floured surface (no joke), roll three-fourths of the dough into a 15-inch circle. Fit into bottom and press up the sides of a greased 9-in. springform pan. Sprinkle dough with half cup mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1 2/2 cups cheese; press into sausage mixture.

5. Roll remaining dough into a 9-in. circle; place on cheese. Fold edge of bottom dough over top dough; pinch to seal.

6. In a small bowl, combine the one egg and the water. Brush over top of pie in a diamond pattern, being careful not to cut all the way through the door. Sprinkle with Parmesan cheese.

7. Bake, uncovered, for 40-45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan. Cut pie into wedges.

Now let’s dish-

I made the sausage mixture the night before and that still made for a long night in the kitchen. I really wouldn’t recommend doing this unless you can start early. If you can start early, it is well worth it. It was hit with adults & kids alike.

I served it with an Italian like salad, think Olive Garden minus the onion. With the pie and the salad we had a lot of leftovers. I feel like this could easily feed up to 8 people.

Try to make sure to really keep the moisture down. Drain your spinach and mushrooms really well and make sure your sausage mixture is drained well.

Don’t worry if your dough doesn’t seem to be laying right. The weight of the filling helped me with mine.

Since I am on WW I ate 1/15th slice of the pie and had a lot of salad. It was delicious and worth it for 20 points total for the salad and slice of pie for me.

italiansausagepie2labeled