- Popover ingredients (see base recipe: http://kreutzlandryrecipes.blogspot.com/2015/02/basic-popover.html)
- 3/4 cup sharp cheddar cheese, shredded
Makes 6 popovers, 268 calories each (7 WW PointsPlus).
Tuesday, December 30, 2014
*** Cheddar Popovers
Makes 6 popovers, 268 calories each (7 WW PointsPlus).
Saturday, December 20, 2014
*** Kreutz-Landry Spectacularly Simple Homemade Apple Pie
- 1 pint jar(s) canned apple pie filling (for a deep dish 6" pie tin)
- 1 batch of pie dough (homemade or Pillsbury)
Preheat oven to 425 F.
Press one of two rounds of pie dough down into the tin. Fill with the filling. Place the second round of pie dough over.
Cut vent slits if not using a fancy lattice pattern for the top.
Place aluminum foil around the edges of the pie to protect the edges from over-browning. You will be removing the tin foil mid-bake.
Put the pie in the oven. Bake for a total of 40-50 minutes, removing the aluminum foil after about 20 minutes.
The damage:
1 jar of homemade apple pie filling is ~610 calories (17 WW PointsPlus)
1 recipe of the homemade pie dough is ~2,740 calories (76 WW PointsPlus)
1 box of Pillsbury refrigerated pie dough is ~1,600 calories (45 WW PointsPlus)
Tuesday, December 16, 2014
*** Magic Dessert Bars
- 8 graham crackers
- 1 stick butter
- 1 (14 oz) can sweetened condensed milk
- 1 bag (~2 cups) chocolate chips
- 1/2 (~1 cup) bag peanut butter chips
Melt the butter directly in an 8x10 pan.
Crush the crackers with a rolling pin, then pour over the melted butter and stir around and pat flat on the bottom.
Pour the sweetened condensed milk over the cracker crust evenly.
Pour over the bags of chips (adding in additional toppings as desired)
Bake for 30 minutes.
Cool and then eat.
Makes 16 servings, 11 WW PointsPlus each.
Saturday, December 13, 2014
*** Classic Homemade Lasagna
- 1 lb ground sirloin (85/15)
- 1 lb hot Italian turkey sausage
- 1 large yellow onion, chopped
- 2 whole garlic cloves, smashed, peeled, and minced
- 1 tsp kosher salt
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1 Tbsp dried parsley flakes
- 1 28oz can whole San Marzano tomatoes
- 12 oz tomato paste (2 cans)
- 1/4 cup water
Ricotta filling
- 3 cups whole milk ricotta
- 2 whole eggs
- 1/2 tsp fresh ground black pepper
- 2 Tbsp fresh parsley, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 lb Mozzarella cheese, grated, DIVIDED
Pasta
- 1 batch of KitchenAid pasta dough
Pasta:
Get the pasta dough ready and in the fridge. You'll roll it out just before assembling.
For the Sauce:
In a large Dutch oven or pot over medium heat; sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, ground beef and the ground Italian sausage. Stir occasionally until the meat browned.
Measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano.
Add in the 12 ounces of tomato paste.
Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices). Add any remaining sauce from the can. Add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.
Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes.
While the sauce is simmering make the ricotta mixture.
In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.
Once the fillings are ready, get a large pot of salted water boiling, and prepare an ice bath.
Roll the pasta dough out into sheets of thickness setting 7 (setting 8 was almost too thin). Cut them to fit into the lasagna pan you have available. You need enough for 5 layers of noodles. The rest of the dough can be rolled out to whatever thickness/shape you want.
When ready to assemble, as the sheets are needed, one sheet at a time, cook the pasta for TEN SECONDS then immediately place into the ice bath. Pull the sheet out of the ice bath and use it to assemble.
Preheat your oven to 350 degrees.
Layers:
- 1/3 meat sauce + noodles
- 1/2 ricotta + noodles
- 1/2 mozzarella + noodles
- 1/3 meat sauce + noodles
- 1/2 ricotta mixture + noodles
- 1/3 meat sauce & 1/2 mozzarella
NOTE: You will end up with leftover pasta, but 1/2 recipe is not quite enough.
Bake the lasagna for 45 minutes, rotating the pan halfway through, or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.
Makes 12 servings, 12 WW PointsPlus each.
Adapted from:
Wednesday, December 3, 2014
*** Super Easy Chicken and Rice Soup
- 1 Tbsp butter
- 1/2 cup onion, chopped (1 small)
- 1 cup celery (2-3 ribs)
- 1 tsp finely chopped fresh garlic
- 6 cups broth
- 1 cup water
- 1/2 tsp smoked paprika
- 2 cups cooked rice
- 2 cups chopped cooked chicken
- 2 Tbsp chopped fresh parsley
- 2 carrots, chopped (optional)
- 8 oz sliced mushrooms (optional)
- salt (optional)
- pepper (optional)
Add chicken broth, water and paprika. Continue cooking, stirring occasionally, 7-9 minutes or until mixture comes to a boil and carrots are tender. Stir in rice, chicken and parsley. Cook 5-7 minutes or until heated through. Season with salt and pepper, if desired. Serve immediately.
http://www.landolakes.com/recipe/3507/super-easy-chicken-rice-soup
Saturday, November 22, 2014
Tuesday, November 11, 2014
*** New Mexican Ristra Chile Chicken Enchiladas
- 6 corn tortillas
- 1 lb boneless, skinless chicken thighs
- 1 pint ristra chile red enchilada sauce, DIVIDED
- 1/2 onion, thinly sliced
- 1 small jar/can (~1/4-1/2 cup) green chilies (or more to taste)
- 1/2 tsp minced garlic, about 1 clove
- 1/2 tsp chili powder
- chicken broth (enough to cover the chicken in the saucepan)
- 1/3 cup shredded Pepper Jack cheese
- 1/3 cup shredded Cheddar cheese
- 1/4 cup crumbled Cotija cheese (optional)
Put the chicken in a saucepan and cover with chicken broth. Bring to a boil. Reduce to a simmer and simmer for 10-12 minutes, until the chicken is no longer pink.
Meanwhile, if using home-canned enchilada sauce, bring the sauce to a boil in a separate pot, then simmer for at least ten minutes.
Remove the chicken, reserving the broth. Using a stand mixer with a standard mixing blade (on very low speed) shred the chicken, or just use a pair of forks.
Place the chopped onion and garlic in a frying pan, add a 1/4 cup of the chicken broth, and saute until all the broth is evaporated. Add the green chilies and another 1/4 cup of the chicken broth and cook until the rest of the broth is evaporated.
Add the chicken, 1/2 tsp chili powder, and 1/2 cup enchilada sauce.
Pour 1/4 cup the enchilada sauce into the bottom of the casserole dish you will use for the enchiladas, then swirl it around to coat the bottom.
Microwave the tortillas in a stack between two damp paper towels for 30-45 seconds. Reheat as necessary.
Fill the enchiladas: place 1/6 of the filling into a tortilla. Sprinkle with a tiny bit of the Pepper Jack and Cheddar (you want some left over after filling all 6 tortillas). Roll it up, then place in the casserole dish. Repeat with the other tortillas.
Once the enchiladas are in the dish, pour the rest of the enchilada sauce evenly over the top, then sprinkle the remaining Pepper Jack and Cheddar on top.
Bake at 400 F for 15 minutes, until cheese on top has melted.
Pull out and let rest for 5 minutes, then top with Cotija cheese just before serving.
Makes 6 enchiladas, 5 WW PointsPlus each (~180 calories)
Sunday, November 2, 2014
Spicy Fish Steaks with Pilaf
add pilaf instead of rice
Before Fish: 151 calories per serving
Fish (per oz raw)
- Haddock: 21 calories
- Cod: 23 calories
- Swordfish: 49 calories
Saturday, November 1, 2014
*** Doctored Barbecue Chicken Sandwiches
- 2 1/2 lbs boneless, skinless chicken thigh, trimmed of most fat
- 12 oz Dr. Pepper
- 1 cup bottled barbecue sauce (or bulgogi marinade)
- 6 hamburger buns
- packaged/restaurant-bought coleslaw/macaroni salad
Add the chicken thighs and Dr. Pepper to the pressure cooker and lock the lid in place. Bring to 15 psi over high heat, then immediately reduce the heat to the lowest setting that will maintain that pressure, and cook for 12 minutes. Remove from the heat and use the natural release method to depressurize.
Carefully open the lid after the pressure drops. Shred the meat with a fork or a stand mixer with the standard mixing blade on the lowest speed.
Discard the cooking liquid and put the chicken back into the pressure cooker. Add in the barbecue sauce 1/4 cup at a time, mixing and tasting until the desired consistency is reached. Heat over medium until the sauce is warmed through.
Toast the bread and serve.
Makes 6 servings.
- Chicken: 6 WW PointsPlus each
- Bun:
- Sauce:
*** Whole 'Roasted' Chicken with Lemon, Garlic, and Herbs
- 3 lb whole chicken
- 2 cups chicken stock
- 4 cloves garlic, minced (2 tsp)
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 1 lemon
- zest, DIVIDED
- juice, DIVIDED
- 2 Tbsp olive oil
- (optional) freshly ground black pepper
- 2 tsp cornstarch
- 1 Tbsp water
In a small bowl, combine garlic, thyme, and rosemary; rub half of the mixture inside the chicken. Rub the inside with 1 Tbsp of the lemon juice and 1 tsp of the lemon zest.
In a pressure cooker, heat oil over high heat. Add chicken and brown on all sides. Pour in stock and remaining lemon juice; sprinkle with remaining garlic mixture.
Lock the lid in place and bring to full pressure over high heat. Reduce heat to medium-low, just to maintain even pressure, and cook for 25 to 30 minutes. Remove from heat and release pressure quickly (water method, or quick release valve). Chicken should be very tender, with an internal temperature of 170 F. If necessary, cook again for 5 more minutes.
Transfer chicken to a carving board and tent with foil to keep warm. Slowly stir in the cornstarch to the bit of water in a small bowl. Bring the reserved cooking juices to a boil, then whisk in the cornstarch slurry. Cook, whisking for about 3 minutes, or until gravy is thickened. Season to taste with pepper and stir in remaining lemon zest.
Makes 4 quarters, roughly 15 WW PointsPlus each. ?????
WEIGH THE RESULTING CHICKEN AND FIGURE OUT POINTS
Monday, October 13, 2014
Sunday, October 12, 2014
*** Lamb Saag
- 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces
- 5 tablespoons of light vegetable oil
- 2 cups finely chopped onion
- 1 tablespoons of grated or crushed fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoon ground red pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 cup tomato puree
- Coarse salt to taste
- 1 cup uncooked basmati rice
- 1 cup packed chopped cooked spinach, fresh or frozen
- 2 teaspoons garam masala (see recipe), homemade or store-bought
- 1/2 cup chopped cilantro leaves and tender stems
Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate.
Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes.
Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes.
Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender.
Meanwhile toward the end of the simmering, cook the rice according to the package directions.
Fold the spinach and garam marsala into the lamb mixture and heat through. Serve over the rice, sprinkled with cilantro.
Makes 6 servings, 366 calories each. (10 WW PointsPlus).
http://www.foodnetwork.com/recipes/lamb-with-spinach-sauce-saag-gosht-recipe.html
Friday, October 10, 2014
Saturday, September 27, 2014
*** Canned Apple Pie Filling
NOTE: Purchase your Clear Jel starch online several days BEFORE you intend to make this recipe, as it is impossible to find in stores
Canning
- 7 canning-suitable pint jars
Apple anti-browning bath
- lemon juice (1 Tbsp per cup of cold water)
- cold water
Filling
- 6 lbs of apples
- 2 3/4 cups granulated white sugar
- 3/4 cup Clear Jel modified cornstarch (DO NOT SUBSTITUTE OTHER STARCHES)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 1/2 cups unsweetened apple juice or cider
- 1 1/4 cups cold water
- 1/2 cup lemon juice
Prepare the jars (remove the lids and rings and wash the jars thoroughly).
Measure out enough water in the canner/large pot used for processing to cover the jars by at least an inch.
In a bowl large enough to hold all the apples, add the lemon juice and cold water. Place it in the fridge to be ready for soaking the apple slices. Also place the 1 1/4 cups of water for the filling in the fridge.
Heat jars in dishwasher plate warmer setting or simmer in a large pot. Lightly simmer the lids in a small saucepan until ready to can.
Start the canner/large pot for processing on high heat. Once it is at a boil, Reduce heat to simmer. (It should be ready to boil quickly as soon as you have the filling jarred.
Peel and core the apples, placing the slices into the lemon juice and water anti-browning bath. Once you are done, wait for 5 minutes, then strain. Keep warm until ready to blanch.
Meanwhile, in a large pot, bring water to a boil. In two batches, blanch the apples for 1 minute.
Dump the water from the blanching pot, then dry the pot. Combine the dry ingredients of the filling in the pot. Then add in the apple juice/cider and cold water. Whisk together. Over medium-high heat, continue whisking until a very thick gel forms and begins to bubble (nothing will happen for several minutes, then it will suddenly begin to thicken; be patient).
Add the lemon juice, return to a boil, then remove from heat. Fold in the apples.
Ladle filling into jars, leaving 1 inch of headspace. Tamping the jars to remove bubbles is very important for this recipe. Wipe down the top of the jar, place lid on top, then screw on the ring finger-tight.
Place each jar into the canner/large pot as it is ready. Once all the jars are ready, cover and bring the heat back up to high. Once the water is at a boil, begin 25 minute timer. Once the time is up, remove from heat but DO NOT REMOVE JARS. Wait 5 minutes, THEN remove jars. Allow to sit undisturbed for 24 hours.
Makes 7 pints of pie filling, 17 WW PointsPlus each (~610 calories).
NOTE: A standard 9-inch pie requires *2* pints of filling.
Sunday, September 21, 2014
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