Retro Recipe Redux: "Hamburger" Casserole

We had a perfect Sunday. Quiet, relaxed, nowhere to go and nothing to do.  We puttered around the house, did a little laundry, took Loki for a nice long walk, and spent some time in the kitchen.  After Chip's crazy week, running down to Miami only to find out that his job was delayed, turning around driving back up here the next day, going in to work at 2 am..whew..well, let's just say the man deserved a good night's sleep and a lazy day in front of the TV! Oh, and a home-cooked dinner, which is where I come in.

I decided to redux another retro meal, a casserole that harkens back to (at least) the 1970's.  There are many versions floating around the internet, the one my Mom made consisted of hamburger & cream of mushroom soup all mixed together and  topped with french fried onions.  It was delicious but very high in fact and certainly not veg-friendly! A little searching led me to this recipe at PETA's site, I made a couple of changes and came up with my own twist. Goodness knows, this is not an especially "healthy" recipe, but the cleaned up version is much better than the original, and now and then I like to treat my hunny to a "traditional" meal. Now, admittedly, the only thing pretty about this picture is my vintage Pyrex, but I had hopes that it would taste better than it looks!

 "Hamburger" Casserole

(print-friendly)

Ingredients

• 1 1/2 cups macaroni
• 1 medium onion, chopped
• 1/4 cup green pepper, chopped
• 12 oz. faux ground beef-style crumbles
• 1/2 cup whole kernel corn
• 1 can tomato soup
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• Dash of cayenne pepper
• 2 cups French-fried onions

Directions

1. Cook the macaroni according to the directions on the package. Drain, pour into a large bowl, and set aside.
2. In a skillet over medium heat, sauté the onion and green pepper in a bit of water or vegetable broth until tender.
3. Preheat the oven to 350°F.
4. To the drained macaroni, add the onions and green pepper, burger crumbles, corn, soup, salt, pepper, garlic powder, and cayenne pepper. Stir to combine. If the mixture is dry, add just enough water to make it moist. Pour into a large baking or casserole dish, top with the French-fried onions, and bake for 15 minutes or until the fried onions are lightly browned.

Makes 6 Servings

Nutrition Info:

• Calories: 329.6
• Fat: 4.9g
• Carbohydrates: 58.9g
• Protein: 14.7g

~~~~~~~~~~~~~~

Because this dish has so few vegetables, I started the meal with a bowl of "Zero-Point" vegetable soup, a loaf of freshly-baked Caraway Rye bread alongside.

The Verdict: Despite it's ugliness, both of us really enjoyed this meal! Chip, in fact, gobbled up two portions, very unusual for him. While the casserole isn't something I'd have on a regular basis, it was a nice switch from the beans/grains dishes I eat so often. 

Hope you had a beauty-full weekend!

Michele~

Retro Recipe Redux: Broccoli Casserole

Warning: This recipe is neither low-calorie, low-fat nor particularly "healthy," nutritionally speaking.  What it is: a way to get my veggie-hating sweetie to eat green stuff by covering it with his beloved Velveeta cheese! It is also an attempt to use up some of the processed stuff gathering dust in my pantry.  Though this is admittedly high in the "bad stuff," it is relatively low in Net Carbs for those of us counting such things.  I will be serving this as a side dish alongside some simple baked chicken breasts.  

The original version was found in an old cookbook called Women's Circle, circa 1992.   It called for white flour and saltine cracker crumbs, feel free to substitute if you're not worried about carbs. However, the first time I tasted broccoli casserole was in 1978, at the table of my Southern boyfriend's mama.  She was a brassy bottle blonde who believed in big hair, false eyelashes, sweet tea, and butter..not necessarily in that order.  I was in heaven.

Broccoli Casserole

Ingredients

1/4 cup chopped onion
6 tablespoons butter
1/2 cup water
2 tablespoons soy flour
8 ounces Velveeta Processed Cheese Spread
2 packages frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1/2 cup Panko crumbs

Directions

Saute onion in 4 tablespoons butter until soft; stir in flour and add water. Cook over low heat, stirring, until mixture thickens and comes to a boil. Blend in cheese. Combine sauce and broccoli. Add eggs; mix gently until blended. Turn into a 1-1/2 quart casserole; cover with crumbs and dot with remaining butter. Bake at 325 degrees for 30 minutes.
 

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.1

• Total Fat: 21.1 g
• Cholesterol: 91.2 mg
• Sodium: 670.2 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 3.3 g
• Protein: 11.9 g

 

Have a Beauty-Full Day,

The Way to a Man's Heart...

I haven't been spending as much time in the kitchen since calling Jenny, and I miss it! Cooking is not just a necessary means to an end (getting food into the body), it's therapy for me. I love donning an apron and tuning out the rest of the world while I slice, dice, bake & simmer! Under the right conditions, it becomes a downright magical experience!

So, today I decided to make something special for Beren, figure he might like a change from the frozen pizza and fried shrimp he's been feeding himself lately. ..rolling eyes... I pulled out this fantastic thrift store find, a Betty Crocker recipe box, circa 1971! I remember my mom having the exact same one so this brought back fond childhood memories for me. (Can't you just see this in Samantha Steven's avocado kitchen??)





Now, I've often written about my man's less-than-healthy food choices at times and you've seen the potato chips he loves so much, so when I found this recipe I knew I had to make it for him:



Yes, those are potato chips topping that meaty, cheesy mess! Welcome to the early 1970's, folks! I console myself with the fact that at least we rode our bikes to the grocery store to purchase the ingredients(about 4 miles).





Now, I admit that I made Beren the original version of the casserole because he wouldn't have it any other way, but I also cleaned it up a bit for those of you who would like a hearty retro-style meal but without the possible heart attack! I couldn't think of a tasty alternative to the potato chips so I lightened them up, but if you have another suggestion I'd love to hear it.






Zippy Beef Casserole

-------- ------------ --------------------------------
1 pound ground beef
4 ounces elbow macaroni -- uncooked
10 1/2 ounces cream of mushroom soup
3/4 cup milk
2/3 cup catsup
1/2 cup shredded cheddar cheese
1/4 cup chopped green onion
1 tablespoon minced onion
1 teaspoon salt
1 cup crushed potato chips

Heat oven to 350. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 484 Calories; 31g Fat (57.3% calories from fat); 20g Protein; 32g Carbohydrate; 1g Dietary Fiber; 79mg Cholesterol; 1083mg Sodium.





Zippy "Beef" Casserole Redux

-------- ------------ --------------------------------
1 serving Boca Ground Crumbles
4 ounces whole wheat pasta -- elbow shaped, uncooked
10 1/2 ounces Healthy Request® Cream of Mushroom Soup
3/4 cup skim milk
2/3 cup catsup
1/2 cup reduced fat cheddar cheese -- shredded
1/4 cup chopped green onion
1 tablespoon minced onion
1 cup light potato chips

Heat oven to 350. Cook and stir Boca crumbles until thawed. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, mix all ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 253 Calories; 11g Fat (37.6% calories from fat); 6g Protein; 35g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 560mg Sodium.


Ok, I have never seen Beren enjoy a meal quite as much as he did this one! He scarfed down two huge servings and had to refrain from grabbing a third, praising me all the while. *grin* I guess those retro housewives knew how to please their men, huh? *wink*

Hot Dish: Country Pie

Dear friends, it's been a rough week so far. I'm having post-vacation blues, being seriously reminded of how much I dislike my job and if I had to do it full time I'd be sticking my head in the oven along with tonight's dinner. Oh, wait, I have a electric, not gas, so that wouldn't work. *sigh* We are also having some "family issues," nothing serious but just enough to create a bit of stress and strain around the castle. Then, last but certainly not least, a dear friend is losing his best four-legged friend, his precious canine companion for the past 12 years. My heart breaks for him as he goes through the process of saying goodbye...today I plan to go visit the two of them and try to provide comfort where I can. So, needless to say I'll be seeking some comfort food tonight!

This Country Pie recipe comes from a little gem of a cookbook I found at a thrift store, 4-H, FHA Favorite Food Shows Prize Winning Recipes published in 1962 by Suburban Propane Gas Corporation. Here's the original:




Country Pie

-------- ------------ --------------------------------
1 cup rice -- cooked
2 1/2 cups tomato paste -- or sauce
1/2 teaspoon salt
1 tablespoon butter
1/8 teaspoon pepper

2 pounds ground beef
1 medium green pepper
1/4 cup finely chopped onion
1/2 teaspoon parsley
1/2 cup tomato paste -- or sauce
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated cheese

For Crust:

Place rice in pan and cook until tender. While the rice is cooking, saute onions and pepper in butter. Cook until soft. Combine cooked rice, tomato paste, salt and pepper. Mix well. In a greased, medium-sized glass casserole, make a pie shell of the rice mixture.

Mix beef, tomato paste, salt, pepper, sauteed onions and green pepper. Pour this mixture into the crust already prepared and cover. Cook for 35 minutes in a 425° oven. Place cheese and parsley on top and bake uncovered for 15 minutes or until meat is cooked.

Serves 6
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 740 Calories; 45g Fat (54.2% calories from fat); 34g Protein; 52g Carbohydrate; 6g Dietary Fiber; 140mg Cholesterol; 1732mg Sodium.


and now my Redux:



Country Pie Redux

-------- ------------ --------------------------------
1 cup brown rice -- cooked
2 1/2 cups tomato paste -- or sauce
1/2 teaspoon salt
1 tablespoon smart Balance Spread
1/8 teaspoon pepper

24 ounces Morningstar Meal Starters Grillers Recipe Crumbles
1 medium green pepper
1/4 cup finely chopped onion
1/2 teaspoon parsley
1/2 cup tomato paste -- or sauce
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup reduced fat cheddar cheese

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 251 Calories; 3g Fat (10.7% calories from fat); 9g Protein; 51g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 1613mg Sodium.


Wowie Kazowie! Look at what happened with just a couple of substitutions! Seriously, this dish is still just as warm & comforting without all that fat & calories.

Now, off to work...groan...wish me luck as I try to get through this potentially-rotten day.

When Life Gives You Lemons...

When we arrived in Ormond last night we discovered that Spring has indeed arrived, heat & humidity along with it! Since I happened to have a ton of lemons on hand, I thought a nice glass of lemonade would be nice to sip on the patio. This recipe is from The Modern Family Cookbook by Meta Given, copyright 1958.



Lemonade

1/2 cup freshly squeezed lemon juice
1/2 cup sugar, or to taste
About 4 cups ice water

Remove seeds from lemon juice but do not strain. Add sugar and water and stir quickly until sugar dissolves. Serve immediately, as the flavor deteriorates on standing. Amount of water and sugar both may be varied to suit personal tastes. 5 Servings. 2 WW POINTS

While 2 POINTS is not a big deal, I easily cut it down to Zero by eliminating the sugar and using 2 packets of Splenda per glass instead. How's that for an easy redux?

Hmmm...now that it's cocktail hour, how about adding a bit of tequila & a splash of cranberry juice to the lemonade, making it a Mexican Breeze? Oooh, yeah! What a refreshing 2 POINT adult beverage! Mmmmm....

Have a Lovely, Lemony Day!

I'm Back!

I took a little break from all "social networking" as well as blogging, it was good for me but I missed all of you in cyberspace and am happy to be back!

While I was gone I spent a lot of time feeding, playing with & cleaning up after Loki..grin...it's a big adjustment introducing a puppy into an already busy/messy life! I've been working from home as well to keep up on tax season overload while still keeping an eye on aforementioned furry friend.

On the weight loss front, I gained and lost, putting me back to my starting weight. I'm not frustrated anymore, though, because I know what I've got to do and am prepared to do it..finally.

I've decided to get more serious about planning my meals, remembering the old adage, "if you fail to plan, plan to fail." With that in mind, I'll be sitting down this weekend and making a weekly menu, shopping for ingredients and doing some bulk cooking. Especially with Tax Day looming, my week is going to be super-busy so I need to make things really easy on myself.

One of the dishes I'll be cooking is Enchilada Lasagna, originally from Taste of Home's Healthy Cooking magazine. Already a healthy recipe, I tweaked it even further to bring down the calories & POINTS values.





Enchilada Lasagna

-------- ------------ --------------------------------
12 ounces boca® Meatless Ground Crumbles
1 large onion -- chopped
1 large green pepper -- chopped
1 small red pepper -- chopped
8 ounces fat-free cream cheese
1 teaspoon chili powder
10 ounces enchilada sauce
4 whole Flat-Out Light Flatbread
1 cup cheddar cheese, lowfat -- or Mexican Blend, shredded



In a large skillet, cook the veggie crumbles, onion and peppers over medium heat until crumbles are defrosted and vegetables are soft. Stir in cream cheese and chili powder.

Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place two tortillas in a 13-in x 9-in baking dish coated with cooking spray spread with half the crumble mixture. Sprinkle with 1/3 cup cheese. Repeate layers. Top with remaining tortillas and cheese.

Cover and freeze for up to 3 months or bake, uncovered at 400 degrees for 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Serve with salsa and sour cream if desired.

To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Serves 8.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 7g Fat (35.1% calories from fat); 13g Protein; 15g Carbohydrate; 6g Dietary Fiber; 17mg Cholesterol; 496mg Sodium. 3 WW POINTS.

Have a Beauty-Full Day,

The Leprechaun Made Me Do It

Last night my office had their annual St Patty's Day party and in the spirit of honesty, I must admit that I completely overdid it, to the tune of a 40.5 POINT day. Yikes! But I was aware of what I was doing, ate and drank purposefully, had a wonderful time with my workmates knowing that I'd pay for it later. So, I woke up this morning, got on my treadmill, drank a huge bottle of water and then sat down to log the damages. Because of my overindulgence, I only have 15.5 flex POINTS left for the week and will have to then rely on earned Activity POINTS. If I continue to visit my treadmill daily, I shouldn't have a problem.

Since I only used one head of cabbage for dinner last night, I'm left with another whole head and am looking for a healthy way to prepare it. Beren and I will be going out of town tonight, having dinner in an unknown restaurant where I won't have as much control over the menu so lunch time is my chance to make really good choices.

This recipe is from My Better Homes and Gardens Cookbook, copyright 1938.


Shredded Cabbage-Green Pepper Salad

-------- ------------ --------------------------------
3 cups shredded cabbage
1/2 cup green pepper -- finely chopped
1 small cucumber -- diced
1/4 cup chopped celery
1 tablespoon minced onion
1/3 cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup cream

- - - - - - - - - - - - - - - - - - -

Combine cabbage, green pepper, cucumber, celery and onion. Combine vinegar, salt, and pepper; pour over vegetables and chill 30 minutes. Just before serving, add cream and mix thoroughly.

Serves 6

Per Serving (excluding unknown items): 71 Calories; 5g Fat (61.0% calories from fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 375mg Sodium. Appx 1 WW POINT

There really wasn't much to change here, used red & orange peppers because that's what I had on hand and fat free half & half instead of the cream but that small change brought this down to a Zero POINT salad! Since I'm likely to eat more than one serving I'll count this as a whole POINT but so what? That's nothing compared to what I consumed yesterday! *blush* I will also have a small slice of plain soda bread, making this a 3 POINT lunch. Pretty good, huh?

Shredded Cabbage-Green Pepper Salad Redux

-------- ------------ --------------------------------
3 cups shredded cabbage
1/2 cup green pepper -- finely chopped
1 small cucumber -- diced
1/4 cup chopped celery
1 tablespoon minced onion
1/3 cup vinegar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup fat free half-and-half

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 35 Calories; trace Fat (4.9% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Appx 0 WW POINTS


30 min on treadmill, 223 calories burned, 2 POINTS earned

Winter Blues

Yes, it's true, even here in the tropics we are experiencing cooler-than-usual temperatures! I've got to tell you, as much as I enjoy the crisp air and lower electric bills that result from finally turning off the a/c, I'm tired of winter! I sit here with a blanket on my lap, gazing longingly at my swimming pool and overgrown herb garden, wishing I could get outside and play!

Well, never mind, I'm just going to pretend it's warm outside and whip myself up a nice fruity smoothie for breakfast! Surely this will help chase those winter blues away!

This quick & easy recipe is from a new cookbook I picked up at the thrift store last weekend, Mary Meade's Magic Recipes: A Cookbook for the Electric Blender, copyright 1965.


Pineapple Smoothie
-------- ------------ --------------------------------
1 cup fresh pineapple -- diced
2 tablespoons sugar
1 cup milk
1/2 cup cracked ice

Blend about 30 seconds to a minute.

Serves 2.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 4g Fat (23.6% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 62mg Sodium.
Appx 2 WW POINTS.

Look how just a couple of changes brought down the calories by half and saved me a POINT while not sacrificing a bit of taste!

Pineapple Smoothie Redux

-------- ------------ --------------------------------
1 cup fresh pineapple -- diced
1 teaspoon aspartame sweetener
1 cup skim milk
1/2 cup cracked ice

- - - - - - - - - - - - - - - - - - -

Blend about 30 seconds to a minute.

Serves 2.

Per Serving (excluding unknown items): 85 Calories; 1g Fat (5.4% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 66mg Sodium.
Appx 1 WW POINT.


Yummy! Now if only changing the weather were so easy...

Mangia!

Yesterday was a dreary day in Ormond, a bit chilly and overcast. Beren and I intended to go out for some live music & cocktails in the evening, but in the meantime I figured I'd spend my morning in the kitchen.

As I've mentioned before, Beren's children are rather fussy eaters so when they are visiting I tend to cook differently. They tend to eat very plainly, don't like spice, etc. which is rather difficult for this hot mama! *wink*

Since everyone loves Italian, I'm going to experiment with a vintage pasta recipe from My Better Homes and Gardens Cook Book, copyright 1940. Here's the original:


Italian Spaghetti

-------- ------------ --------------------------------
4 tablespoons butter
4 tablespoons olive oil
2 tablespoons chopped parsley
4 medium onion -- chopped
4 cloves garlic
21 ounces tomato puree
24 ounces tomato paste -- or Spanish sauce
2 teaspoons worcestershire sauce
1 pound ground beef
2 pounds spaghetti -- long and very thin

Cook first five ingredients until onions are soft. Add tomato puree, tomato paste, and Worcestershire sauce. Add meat, browned in fat. Slowly simmer 3 hours.

Cook spaghetti in boiling, salted water; rinse in hot water; drain. Place on warm platter; pour over sauce; sprinkle with grated Parmesan cheese.

Serves 8.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 831 Calories; 30g Fat (32.1% calories from fat); 29g Protein; 114g Carbohydrate; 9g Dietary Fiber; 64mg Cholesterol; 1089mg Sodium.

Oh, heavens! Butter plus oil plus fat plus beef? Look at those calories and fat grams! Whoa!



So, here's what I did. First, delete the butter and most of the olive oil. Using a nonstick pan eliminates the need for so much grease. I understand that Teflon wasn't used yet so homemakers had little choice, fortunately we have more options nowadays!

Also, when I started chopping the onion I realized that their "medium" sized onions might not be as large as we have today so I cut that amount in half which was the perfect amount.




Of course I used veggie crumbles instead of beef, and Ronzoni Smart Taste® pasta to make it a bit healthier. Then, when everything was blended nicely, I used my slow cooker to simmer all day while Beren and I went out to play!




Italian Spaghetti Redux

-------- ------------ --------------------------------
1 tablespoon olive oil
2 tablespoons chopped parsley
2 medium onion -- chopped
4 cloves garlic
21 ounces tomato puree
24 ounces tomato paste -- or Spanish sauce
2 teaspoons worcestershire sauce
12 ounces Morningstar Meal Starters Grillers Recipe Crumbles
2 pounds ronzoni Smart Taste® Thin Spaghetti

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 129 Calories; 2g Fat (14.2% calories from fat); 5g Protein; 27g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 983mg Sodium.



The Verdict: Well, first of all, while this sauce had a very nice flavor, it was a bit thick for my taste. Next time I'll probably add another can of puree just to think it out a bit. Also, this would make 8 very generous portions! I only cooked 1 pound of pasta and it served 4 of us with at least another serving leftover! Overall, a really easy dish and definitely one I'd make again!

Enjoy!

Hot Tamale!

It's a lovely, lazy day here at the Castle as we are recuperating from my daughter's 20th birthday party. *smile* In between post-party clean-up, Beren and I are watching movies, doing laundry, etc, just a perfect Sunday afternoon.

Since my family adores Mexican food, I'm whipping up a Tamale Pie for tonight's dinner. The original recipe is once again from Better Homes and Gardens New Cookbook
Copyright 1953, 1962.


Tamale Pie
-------- ------------ --------------------------------
1 cup chopped onion
1 cup chopped green bell pepper
3/4 pound ground beef
16 ounces tomato sauce
12 ounces canned corn -- drained
1 cup chopped olives -- 1/2" cubes
1 clove garlic -- minced
1 tablespoon sugar
1 teaspoon salt
2 teaspoons chili powder
dash pepper
1 1/2 cups processed American cheese -- shredded
Corn-meal topper:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine

Cook onion and green pepper in a little hot fat till just tender. Add meat; brown lightly. Add next 8 ingredients. Simmer 20 to 25 minutes, until thick. Add cheese; stir till melted. Pour into greased 10x-16x1-1/2-inch baking dish.

Make Corn-Meal Topper: Stir corn meal and salt into cold water. Cook and stir till thick. Add butter; mix well. Spoon over hot meat mixture in 3 lengthwise strips.

Bake casserole in moderate oven (375°) about 40 minutes.

Serves 6.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 480 Calories; 30g Fat (54.1% calories from fat); 20g Protein; 36g Carbohydrate; 5g Dietary Fiber; 80mg Cholesterol; 1817mg Sodium.

This was a very simple Redux and look at the calorie/fat reduction! I decided to leave the butter in w/the cornmeal as it only added 7 calories and really makes a difference in taste to me.

Since dinner was running late tonight, my trusty assistant lent a hand in the kitchen, chopping the veggies for me. :)





Please note: I am using the Mastercook recipe program to tally nutritional information then plugging those numbers into the online WW calculator to determine POINTS. While I believe it to be accurate, please feel free to do the math yourself in your own way.


Tamale Pie Redux

-------- ------------ --------------------------------
1 cup chopped onion
1 cup chopped green bell pepper
12 ounces boca® Meatless Ground Crumbles
16 ounces tomato sauce
12 ounces whole kernel corn, frozen -- thawed and drained
1 cup sliced black olives
1 clove garlic -- minced
1 teaspoon salt
2 teaspoons chili powder
dash pepper
1 1/2 cups reduced fat cheddar cheese -- shredded
Corn-Meal Topper:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook onion and green pepper in a nonstick skillet that has been lightly sprayed with olive-oil-flavored cooking spray, just until tender. Add Boca crumbles until just defrosted, then add 7 ingredients. Simmer 20 to 25 minutes, until thick. Add cheese; stir till melted. Pour into greased 10x6x1-1/2-inch baking dish.

Make Corn-meal Topper: Stir corn meal and salt into cold water. Cook and stir till thick. Add butter; mix well. Spoon over hot mixture in 3 lengthwise strips.

Bake casserole in moderate oven (375°) about 40 minutes.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 247 Calories; 7g Fat (25.2% calories from fat); 12g Protein; 37g Carbohydrate; 6g Dietary Fiber; 11mg Cholesterol; 1391mg Sodium.

The Verdict: We all really enjoyed this but thought it could use some sour cream and a bit of cheese for garnish, will definitely try that next time.

TGIF!

Ugh, I don't normally work on Fridays and really look forward to that whole day to myself when the rest of my family is at work/school! I get so much done, cleaning and generally puttering around the house, and usually find an hour or two of "me time" to read, watch a movie, whatever. Well, since I'll be out of town on Monday & Tuesday (more about that later), I needed to go in and make up those hours. So..I put on some cute shoes for consolation and trudged into the office.

Knowing that I wouldn't feel like cooking once I got home, I threw this little soup into the crockpot before I left. The original recipe is from My Better Homes and Gardens Cookbook, copyright 1938.



Hamburg-Vegetable Chowder

-------- ------------ --------------------------------
1 pound ground beef
3 tablespoons fat
2 cups canned tomatoes
2 medium carrots -- diced
1/2 cup diced celery
1 medium onion -- chopped
2 teaspoons salt
1/4 cup rice -- or barley
1/8 teaspoon pepper
1 1/2 quarts water
2 cups potatoes -- cubed

Brown meat in fat; put all ingredients except potatoes in large kettle and simmer slowly, about an hour.

Add potatoes and continue simmering 1 hour.

Serve with toast or cracers as main dish for luncheon or supper.

Serves 6 - 8.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 366 Calories; 27g Fat (65.4% calories from fat); 15g Protein; 17g Carbohydrate; 3g Dietary Fiber; 70mg Cholesterol; 909mg Sodium. Appx 9 WW POINTS.

And now, my version:

Hamburg-Vegetable Chowder Redux

-------- ------------ --------------------------------
12 ounces Boca® Meatless Ground Crumbles
2 cups canned tomatoes
2 medium diced carrot
1/2 cup diced celery
1 medium onion -- chopped
1/4 cup brown rice, cooked
1/8 teaspoon pepper
1 1/2 quarts water
2 cups potatoes -- cubed


Put all ingredients except for rice in slow cooker; cook on low for 4 - 6 hours or until vegetables are tender. Add rice about 15 minutes before serving.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 103 Calories; trace Fat (3.8% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 148mg Sodium. Appx 1 WW POINT.



The Verdict: While this was a bit bland for my taste, it was still a healthy, filling soup and a lovely to meal to find waiting after a long day! I would definitely make it again, any ideas about how to flavor it up just a bit?

Have a Beauty-Full Weekend,

Dog Tired

I got up early this morning and decided to take my "grand dog" for a little walk. I figured a bit of exercise would be good for us both, and it might be nice to have some company as I perused the neighborhood. Well, apparently Lucy and I do not share the same vision of a "walk" because in her opinion it's simply not worth her time unless she's zigzagging across the sidewalk at breakneck speed, me flying along behind in an attempt to keep up!

By the time we returned home 30 minutes later I was out of breath and ready to flop on the couch yet she was barely winded! I swear, if I put that leash on her she'd be ready to go again! Me, not so much. Did I mention that our dear Lucy is part greyhound?

So, after that productive workout and a morning at the office, I was looking for something easy for dinner tonight. I also felt like adding some spice to my life today (when don't I?) so I dug around and found this delicious creole recipe my Better Homes and Gardens New Cookbook, copyright 1953, 1962.

Shrimp Creole

-------- ------------ --------------------------------
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic -- minced
3 tablespoons salad oil
2 cups canned tomatoes
8 ounces tomato sauce -- seasoned
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon chili powder -- to 1 teaspoon
1 tablespoon worcestershire sauce
dash tabasco sauce
1 teaspoon cornstarch
12 ounces shrimp -- raw, cleaned
1/2 cup chopped green bell pepper

Cook onion, celery, and garlic in hot oil till tender but not brown. Add tomatoes, tomato sauce, seasonings.

Simmer uncovered 45 minutes. Mix cornstarch with 2 teaspoons water; stir into sauce.

Cook and stir till mixture thickens. Add shrimp and green pepper.

Cover; simmer til done, about 5 minutes.

Serve in rice ring (Pg 169 in cookbook, see below)

Serves 5 - 6
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 8g Fat (42.9% calories from fat); 13g Protein; 11g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 1001mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. Appx 4 WW POINTS.



You know what? This dish really didn't need much of a Redux but what little changes I made really added up. Because I had Ro*tel tomatoes on hand and little time to shop, I thought they'd be an adequate substitute for the regular tomatoes, sauce & veggies. Of course fresh vegetables are always preferable but in a pinch, canned will do! Also, there was absolutely no need for additional salt, sugar, or oil! Also, the original seemed a bit shy on shrimp for a family of 6 so I upped the amount to 16 ounces instead of 12. Here's the Redux, you let me know what you think:





Shrimp Creole Redux

-------- ------------ --------------------------------
30 ounces Ro*Tel Mild Diced Green Tomatoes & Green Chilies
1 clove garlic -- minced
1/2 teaspoon chili powder
1 tablespoon Worcestershire sauce
dash tabasco sauce
1 teaspoon cornstarch
16 ounces shrimp -- raw, cleaned

Saute shrimp with garlic in a nonstick pan lightly spritzed with olive-oil flavored cooking spray, just until pink.

In the meantime, combine tomatoes, chili powder, cornstarch & Worcestershire in a large saucepan. Simmer until thickened & bubbly. Combine shrimp & tomato mixture, blending well.

Add Tabasco just before serving, if desired. My family found the dish quite spicy enough without it!

Serve over rice, making sure to count the additional calories/POINTS.

Serves 6.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 85 Calories; 1g Fat (14.6% calories from fat); 15g Protein; 2g Carbohydrate; trace Dietary Fiber; 115mg Cholesterol; 139mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. Appx 2 WW POINTS.

Oh, and of course I served it over 1/2 cup of healthy brown rice instead of white for the same 2 POINTS value.

The Verdict: Hot & spicy, just like I like it! Using the rice ring was a special little touch, made a pretty presentation which really impressed my family. If only they knew how easy it was! I'll let them think I slaved away in the kitchen all afternoon, maybe I'll get some help doing the dishes! *wink*

Humpity Hump Hump

Happy Hump Day, dear friends! Ugh, did I really just get back to work yesterday and there are three more days til the weekend? Sigh. Tax season at an Accounting office, need I say more? The only thing that keeps me going some days is the promise of getting up and putting on a cute dress and heels, I swear!

Ok, I worked up another Retro Recipe Redux for you, this time Meat Loaf, a dish that surely graced most of our family dinner tables over the years! I haven't prepared this one yet so I'll save my verdict for this evening, perhaps someone would like to cook it along with me? We could don our pretty aprons, pour ourselves a cocktail and giggle our way around my kitchen. What do you say?!

The original recipe is from The Modern Family Cookbook by Meta Given, copyright 1942, 1953 and 1958.

Meat Loaf
-------- ------------ --------------------------------
1 pound ground veal
1 pound ground beef
1 pound ground pork
1 cup fine dry breadcrumbs
2 eggs -- beaten
1/4 cup chopped onion
2 1/2 teaspoons salt
1/4 teaspoon dry mustard
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/4 teaspoon black pepper

Combine the 3 meats thoroughly in a large mixing bowl, then work in the bread crumbs. Beat eggs well, add onion and other seasonings and mix well. Add to meat and stir or knead until blended. Pack firmly into a buttered loaf pan, then unmold onto a flat baking pan. Bake in a moderate oven (350 F) 1-1/2 hours or until well done.

Serves 10

Source:
"The Modern Family Cookbook"
Copyright:
"1942, 1953, 1958"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 385 Calories; 26g Fat (62.9% calories from fat); 27g Protein; 8g Carbohydrate; trace Dietary Fiber; 151mg Cholesterol; 753mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat. Appx 10 POINTS.

NOTES : Unmolding the uncooked loaf and baking it on a flat pan produces more brown crusty surface. However, loaf may be baked in the loaf pan, without unmolding, if preferred, but let cooked meat loaf stand in pan 15 to 20 minutes before unmolding so meat can absorb all juice.


Whoa! While the calorie count is not terrible, check out the fat! Also, I simply can't imagine eating, or feeding my family, all of that meat! Here's my Redux:

Please note: I am using the Mastercook recipe program to tally nutritional information then plugging those numbers into the online WW calculator to determine POINTS. While I believe it to be accurate, please feel free to do the math yourself in your own way.



Meat Loaf Redux

-------- ------------ --------------------------------
24 ounces boca® Meatless Ground Crumbles
1 cup fine dry breadcrumbs
3/4 cup Egg Beaters® 99% egg substitute
1/4 cup chopped onion
2 1/2 teaspoons salt
1/4 teaspoon dry mustard
1/8 teaspoon celery salt
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/2 cup ketchup

- - - - - - - - - - - - - - - - - - -

Lightly saute onion. Defrost crumbles slightly. Mix all ingredients together except for ketchup, bake at 350 for 45 minutes. Top with ketchup, bake for 15 minutes more.
Allow to set for a few minutes before slicing and serving.

Per Serving (excluding unknown items): 81 Calories; 1g Fat (9.0% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1018mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Appx 2 POINTS.

The Verdict: As you can see, I tweaked the original recipe a bit, found that 2 packages (24 ounces) of veggie crumbles provided a nice sized meatloaf and served my family of 6 perfectly. Because we like ketchup on our meatloaf, I added that as well. I served this alongside bread, scalloped potatoes (from a box, I cheated!) and veggies. Delicious, especially considering how many calories and fat we cut! Wow!!!

Ladies, Start Your Engines!

We are still up at our "other" home, enjoying the nice long weekend with Kali and Kevin. My bio dad and stepmom were supposed to fly in from Ohio, had tickets to the Daytona 500, but thanks to Mother Nature their flight was canceled! I am so disappointed, really looked forward to spending time with them and showing them the Ormond Beach house. Who'd have thought it would be difficult to fly south in the winter? We're making the best of it, though, taking the kids out on the town while trying to avoid the crowds and chaos that come along with Race Week in Daytona.

My never-gains-an-ounce Beren has taken it upon himself to find the very best pizza joint in town..groan...and yes, I have been indulging in the delicious doughy goodness..in moderation. See, I need to work this way of eating into my lifestyle, no way am I going to sit there and nibble on lettuce leaves while my family enjoys a delicious pizza! I'm not going to sip water or diet soda while they gulp a nice cold beer. I would end up feeling deprived, resentful and that would ultimately lead to a binge later on. So, I limit myself to 2 slices and make sure they are topped with tons of veggies, and we enjoy it at lunch, not late at night because I really think that makes a difference in my weight loss. Then, we have a healthy, lower-cal dinner so I don't go to bed stuffed with the "white stuff." Then, to combat the extra calories I've been walking my tush off, even when the wind is whipping through the trees and I return with my face frozen! Even if I don't burn off all of the pizza & beer calories, at least I'm starting (and sometimes ending) my day with exercise and that makes me feel better and encourages me to make mindful choices throughout the day.

Now, my kids are stricter vegetarians than I am so I made sure to have the pantry and freezer stocked with foods they can eat. Keeping the cool weather in mind and our desire for hearty, warming dishes, I came up with another Recipe Redux for you, Chicken Tetrazzini. The original is from Amy Vanderbilt's Complete Cookbook, copyright 1961.


Baked Spaghetti and Chicken (Chicken Tetrazzini)

-------- ------------ --------------------------------
1 large whole chicken (stewing) -- or 2 small
boiling water
1 small onion -- peeled and sliced
2 sprigs celery leaves
salt and pepper
8 ounces spaghetti
1/2 pound mushrooms
4 tablespoons butter or margarine
2 tablespoons flour
2 cups chicken stock
1 cup heavy cream -- warmed
2 tablespoons sherry
3 tablespoons grated Parmesan cheese

Buy ready-to-cook chickens. Have cut in pieces by poultry dealer. Place in saucepan. Add boiling water to depth of about 1 inch. Add onion, celery leaves, 1 teaspoon salt, 1/2 teaspoon pepper. Start cooking on high heat so water boils quickly. Reduce heat. Cover pot and simmer 2 hours or until chicken is tender. Remove chicken. Strain stock and measure 2 cups for use in sauce. Cut chicken up in very small cubes. There should be 2 to 3 cups cooked chicken.

Cook spaghetti as described on package. In place of spaghetti, you may use narrow noodles or small macaroni. Drain. Wash, drain mushrooms. Peel caps. Slice stems fine. Slice caps coarsely. Saute mushrooms 5 minutes in 1 tablespoon butter. Combine with spaghetti.

Melt remaining 3 tablespoons butter or margarine. Stir in flour smoothly. Stir in 2 cups chicken stock. Continue to stir and cook until thickened. Remove from heat. Stir in cream, then add sherry a little at a time, stirring slowly.

Start oven at moderate (375°). Grease 2-quart baking dish.

Combine 1/2 sauce with spaghetti mixture. Pour spaghetti into prepared dish. Make hole in center. Combine remaining sauce with chicken. Pour chicken into center of spaghetti. Sprinkle grated cheese over all. Bake about 25 minutes or until top is lightly browned.

For a big buffet party make this recipe twice, using matching casseroles. Also popular when baked in individual baking dishes.

A good green salad with herb dressing and very small anchovy sandwiches are delicious companions for this luxurious dress. Serve hot coffee and a large bombe of raspberry, lemon, and pineapple sherbet.

Serves 8.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories; 22g Fat (51.2% calories from fat); 21g Protein; 27g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 709mg Sodium. Appx 10 POINTS.


The "whole chicken" situation was a bit of a challenge for me, decided that Quorn's Naked Chik'n Cutlets could be a decent substitute. There was obviously no need to boil them for any length of time so I just thawed the cutlets slightly, cut them up and proceeded with the recipe using ready-made vegetable broth. I also used white wine in lieu of the sherry just because that's what I had on hand, and happened to be sipping a glass while I cooked. *wink*


* Exported from MasterCook *

Baked Spaghetti and Chicken (Chicken Tetrazzini) Redux

-------- ------------ --------------------------------
8 each Quorn Naked Chick'n Cutlets
salt and pepper
8 ounces whole wheat spaghetti
1/2 pound mushrooms
4 tablespoons smart Balance Spread
2 tablespoons flour
2 cups vegetable broth
1 cup fat free half-and-half
2 tablespoons white wine
3 tablespoons grated Parmesan cheese

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 199 Calories; 3g Fat (14.3% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 485mg Sodium. Appx 3 POINTS.

The Verdict: I am very impressed, to say the least! Shaving off that many calories and grams of fat as well as decreasing the sodium content while increasing the fiber, wow! It was very filling and hearty and no one missed the chicken!

Since Kali & I plan to do some Valentines Day baking (and sampling) this afternoon, I really should race outside and do a few laps around my own track...zoom! Zoom!!!!

Souper Sunday

Let me tell you first thing: I do not care who wins the Super Bowl. In fact, I'm not even sure who's playing. I hate football and most other sports and the only reason I even know there's ever a game on is because My Man is a huge fan and therefore I am forced to become aware of such things. So, today while he is hooping and hollering in front of the flat screen, I'll be in the kitchen humming along to Andrea Bocelli on my i-pod, cheerfully tuning it out.

Ok, in spirit of complete honesty which I try to maintain on this blog, I must admit that I was once a cheerleader. Briefly. In middle school. And not a very good one. In fact, the only reason I made the squad was because not enough girls tried out so they had to let me on. Sad but true. But, here you go, proof of my momentary lapse of good judgment.



Can you pick out which one is me? Yep, bottom left, the one with the feathered "wings", a popular hairstyle in 1977. *groan* How embarrassing..let's move on, shall we?

Anyway, to keep the menfolk happy while they enjoy their favorite past time, I'll be cooking up some hearty manly chili for them, chock full of meat..or so they think. *wink* Instead I'll be using the recipe below as inspiration but making just one substitution: no carne in this chili! This won't be the first time I've pulled a fast one over on them, replacing the meat with soy products, and they have never complained. I guarantee that I'll be the winner in this little game, will no doubt be scoring a touchdown with my tasty offering! ..and the crowd goes wild as Rapunzel crosses the finish line...whoot! whoot!...

Please note: I am using the Mastercook recipe program to tally nutritional information then plugging those numbers into the online WW calculator to determine POINTS. While I believe it to be accurate, please feel free to do the math yourself in your own way.

This original recipe is from Better Homes and Gardens New Cookbook, copyright 1953, 1962.

Chili Con Carne

-------- ------------ --------------------------------
1 1/2 cups kidney beans
1 large onion -- sliced
1 green pepper -- chopped
1 pound ground beef
1 pound canned tomatoes -- 8
8 ounces tomato sauce
1 tablespoon chili powder -- to 1-1/2 tablespoons
1 1/2 teaspoons salt
1 bay leaf
dash paprika
dash cayenne

Rinse beans; then add to 1-1/2 quarts cold water and let stand overnight. Add 1 teaspoon salt to beans and the soaking water; cover, and simmer until tender, about 1 hour. Drain, reserving the bean liquid.

Brown onion, green pepper, and meat in a little hot fat. Add beans, tomatoes, tomato sauce, chili powder, salt, bay leaf, dash paprika and dash cayenne. Cover; simmer 1-1/2 hours, adding reserved bean liquid or water, if needed.

Serves 6.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 430 Calories; 21g Fat (43.0% calories from fat); 25g Protein; 37g Carbohydrate; 14g Dietary Fiber; 64mg Cholesterol; 950mg Sodium. Appx 10 POINTS

NOTES : Or use two 1-pound cans (4 cups) red or kidney beans. Drain beans, add to meat mixture with tomatoes.

And here's my version but instead of using dry beans and soaking, etc. I'm using canned beans and my slow cooker for easier preparation. This way I can spend more time enjoying the game! HA!

I added a couple of optional POINTS/calories by topping the chili with low-fat sour cream and reduced fat shredded cheese, offered corn bread on the side and/or brown rice to pour the chili over.


Chili Con Carne Redux

-------- ------------ --------------------------------
2 pounds red kidney beans, canned
1 large onion -- sliced
1 green pepper -- chopped
12 ounces morningstar Meal Starters Grillers Recipe Crumbles
1 pound canned tomatoes
8 ounces tomato sauce
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
1 bay leaf
pinch cayenne
pinch paprika

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 173 Calories; 1g Fat (5.2% calories from fat); 10g Protein; 34g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 1410mg Sodium. Appx 3 POINTS

The Verdict: I definitely scored with this one, just look at those lower POINTS! I have no doubt that my team players will be tackling each other to reach the kitchen!

Have a Beauty-Full Day,