Rick Bayless Salsa Mac and Cheese...My Light Version

Whew! By my merely accepting that something had to go, my sense of stress has been greatly reduced. While I love blogging, I am glad that I am not putting any more undue pressure on myself by thinking of it as a "must-do" activity. That little change in my perception has already been a huge relief. By admitting that I needed a mental break, my whole outlook has improved quite a bit. I can see that my plan will work...my more relaxed attitude will bring better recipes and an overall better blog in the future. I am really glad I decided to sort out that bit of business.

Anyway, last night I had a little dinner fiasco. I planned to make a different vegetarian recipe, only to find that the phyllo dough that I needed to use had to be thawed overnight...in advance. Whoops. After I literally cooked half of the dish, I figured it out. Luckily, the part I cooked stored well in the fridge and we will have the entire recipe tonight. However, my little mix up made me scramble for a last minute meal. I didn't have any protein items thawed, so I was pretty much left with making another vegetarian dish as my only option. I had this Rick Bayless recipe (that I found on my friend Claire's blog, of course) slated for later in the week so I just rearranged my menu plan and substituted this recipe in at the last second. I would say it worked out well, because it was fast to put together and we all really enjoyed it!!!

Rick Bayless Salsa Mac and Cheese...My Light Version
Adapted From: Rick Bayless, Season 7: Mexico - One Plate at a Time
Serves 8

Ingredients:
2 tablespoons butter
1/4 cup all-purpose flour
2 cups fat-free milk
1 1/2 cups of your favorite salsa (I used one whole jar)
2 cups low-fat 2% sharp shredded cheddar cheese
Salt to taste
1 pound of dried whole wheat pasta (I used small shells)
Organic corn tortilla chips (optional)

Directions:
Pour 4 quarts of water into a large pot, cover and set over high heat.

In a medium-size saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the fat-free milk and continue to whisk constantly until the mixture thickens and comes to a full boil, 4 or 5 minutes. (Whisk diligently and there will be no lumps.) Stir in the salsa, remove from the heat, then stir in the low-fat cheese. Continue stirring until all the cheese has melted. Taste and season generously with salt, usually 1 1/2 teaspoons. Cover to keep warm until the pasta is done.

When the water has come to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes. Drain thoroughly and add the pasta to the sauce. Stir until all the pasta is covered in the salsa cheese sauce. Crumble a couple corn tortilla chips on top for an added crunch, if desired. Serve and enjoy!



The Result:
As I said, this was super-easy and we all really enjoyed it. My "light" substutions worked out well and reduced the original calorie count per serving. Also, I freshened the whole meal up a bit by adding a baby spinanch salad as a side dish. This will be a dish I make again; but next time I will just make this recipe first, instead of on the heels of an 'almost' dinner disaster.

Stepping Back...

I have been feeling overwhelmed lately. Three kids, a house, marriage, pets, friends, family, focusing on getting myself back into shape, and getting acclimated to a new church, is all taking it's toll on me. I am tackling lots of life changes in a relatively short period of time. While I enjoy blogging, it is quickly slipping from my daily priorities. To be brutally honest, I have just gotten really, really lazy with it. I have always viewed this blog as a personal archive of recipes, more than anything else. Most of my favorites and things that are in regular meal rotation have already been posted...and posted, and posted, and posted some more. The weekly menu plan isn't as efficient as I hoped it would be, and is also becoming very redundant. I have decided that I don't want to continue with the same lackluster posts that I have been prone to doing lately.

Okay, I am beating around the proverbial bush now...

What I am trying to convey is that I am taking a step back from my blog for awhile. I am not ready to give it up completely; but I am not sure how I want to proceed with it, either. I really don't want to expand this site any further; and I am finding that I don't have the time, energy, or attention span, to keep it fresh and interesting. I am at an obvious standstill. I have decided I need to take a step back and figure out what I want to do with this blog in both the long and short terms. Right now, it has stopped being a fun hobby and started feeling more like another chore to check off my "to-do" list. I am enjoying it less and less, and it is showing with each and every post. I think I just need some time to focus on other aspects of my life right now. I am hoping that by taking a break, I will get a renewed sense of purpose, and be able to re-energize my efforts.

As I said, I am not ready to give it up completely. I think I may continue to post just the new and fantastic meals/recipes that we try, and leave it at that. I think posting less frequently will help preserve the quality of the overall content, and give me time to decide what I really want to do with my blog. There will be no set schedule of updates, so I won't feel pressured to catalog every (sometimes mundane) detail of our daily/weekly menu plans. It may be weeks or months between posts, but I promise to make it count when I do post an update. I plan to only post the awesome and noteworthy from here on out. If I do happen to get the cooking bug, then I will be sure to post more often. There are still so many new foods that I want to try, so I don't envision this pause to be any sort of abrupt ending. After all, I still love to cook! For now, I am just going to take my time and only update with recipes that I truly love and want to share.

Weekly Menu Plan: 06/20/10 - 06/26/10

I have a pretty uneventful menu planned this week; mostly with stuff I have made in the past. We are pretty well stocked with groceries, so I want to use up some of the items that I have on hand. I think I only have one new recipe on the menu this week. Hopefully, I can put a dent in my surplus and be back to experimenting with new dinners next week. Until then, our meal plan is chock full of old favorites!

Weekly Menu Plan: 06/20/10 - 06/26/10:

Sunday, 06/20/10: Grilled Mahi Mahi, salad, steamed green beans, quinoa (This one is pretty self explainatory...yummy fish on the grill.)

Monday, 06/21/10: Whole Wheat Cheese Ravioli (pre-made) with Jenn Nelson's Fabulous Marinara Sauce, salad

Tuesday, 06/22/10: Falafel Pitas with Tzatiki

Wednesday, 06/23/10: Quick and Easy Mexican Chicken, black beans, steamed veggies or salad

Thursday, 06/24/10: Leftovers!

Friday, 06/25/10: Grilled Pizza (I am not sure what kind I am going to make yet, but probably Pizza Margherita.)

Saturday, 06/26/10: Grilled BBQ Spice Rubbed Salmon (new recipe), veggies, baked or roasted potatoes

Jen's Slow Cooker Philly Cheesesteak Sandwiches

Here is an easy recipe that I like to throw together for sandwiches. Even though it is not very "Philly" authentic, it is still a yummy, family-pleasing, favorite. Everything cooks in the slow cooker, so it is a great dish when you are short on time later in the afternoons/evenings. I love the flexibility of putting a meal together earlier in the day; especially on days when we have multiple activities planned. I think I may roast some asparagus to go as a side dish for these sandwiches.

Jen's Slow Cooker Philly Cheesesteak Sandwiches

Ingredients:
cooking spray
1 large onion, sliced
2 green peppers, cut into strips
2 garlic cloves, sliced
1/4 cup of chicken broth
a few shakes of Worcestershire sauce
a few shakes of your favorite steak sauce (I used A1)
a few shakes of low sodium soy sauce
salt and pepper to taste
2 lbs. of round steak, cut into strips (I put mine in frozen)
1 can of sliced mushrooms, drained *OR* 1 (6 oz.) package of fresh button mushrooms
paprika
onion powder
garlic powder
Lawry's Seasoned Salt
dry powdered mustard
hot dog buns or sandwich rolls
provolone cheese slices

Directions:
Spray inside of large slow cooker with cooking spray. Place sliced onions, peppers, and garlic in the bottom of the slow cooker. Add salt, pepper, Worcestershire sauce, steak sauce, soy sauce, and chicken broth. Stir to combine. Add frozen round steak on top of onion/pepper mixture. Sprinkle paprika, onion powder, garlic powder, Lawry's Seasoned salt, and dry mustard over top of the meat. Layer mushrooms over the top of the seasoned meat. Cook on high for 5-6 hours, or until round steak is cooked and tender. Remove meat and veggie mixture with a slotted spoon from the slow cooker to a bowl or a platter and save cooking liquids. Serve mixture on buns with a slice of cheese and top with cooking juices, if desired.

Jen's Notes:
I don't really measure; I just eyeball everything. I probably use about a teaspoon of each of the spices. Use as much or as little as you like to suit your tastes...this recipe is really just a template.

The Result:
I didn't take a photo because, honestly, these were somewhat unremarkable. They were decent enough beef sandwiches, but nothing praise-worthy. The last time I made them, I remembered them tasting a lot better. I wonder what the difference was??? Hmmmm...I couldn't tell you. Anyway, these are good slow cooker sandwiches; but not great.

Cooking Light's Apricot Prosciutto Pizza

Sounds intriguing, doesn't it???? I thought so. The husband is not sure about this one, but I think it is going to be yummy. I mean, really...let's break it down: tangy goat cheese, sweet/tart apricots, slightly bitter, yet peppery arugula, salty prosciutto and Parmigiano-Reggiano, all on a crisp thin crust...ummmm. The more I imagine it, the more I think it is going to be a taste sensation! The only way to find out is to try it. Wish us luck!

Cooking Light's Apricot Prosciutto Pizza
From: Julianna Grimes, Cooking Light magazine, MAY 2010

Ingredients:
1/2 cup warm water (100° to 110°)
1/2 teaspoon dry yeast
8 1/2 teaspoons olive oil, divided
1/2 teaspoon kosher salt, divided
6 ounces bread flour (about 1 1/4 cups)
Cooking spray
2 tablespoons yellow cornmeal
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
3 apricots, each pitted and cut into 8 wedges
2 shallots, peeled and thinly sliced
3/4 cup (3 ounces) crumbled goat cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 cup arugula
1 ounce thinly sliced prosciutto
1 ounce shaved fresh Parmigiano-Reggiano cheese

Directions:
Combine 1/2 cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. Add 4 teaspoons oil and 1/4 teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. ****Refrigerate 24 hours.****

Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a thin 12-inch circle on a lightly floured baking sheet, without raised edges, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Pierce dough several times with a fork. Cover dough loosely with plastic wrap.

Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.

Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and remaining 1/4 teaspoon salt; toss gently. Remove plastic wrap from dough; slide dough onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 4 minutes. Top dough with goat cheese and apricot mixture. Bake an additional 5 minutes or until crust is golden brown. Cut pizza into 10 slices; sprinkle with parsley and chives. Toss arugula with remaining 1 1/2 teaspoons oil; arrange arugula over apricot mixture. Top with prosciutto and Parmigiano-Reggiano cheese. Cut into 10 wedges.

Nutritional Information:
Yield:5 servings (serving size: 2 wedges)
Calories:307
Fat:14.3g (sat 4.8g,mono 6.9g,poly 1.2g)
Protein:12.1g
Carbohydrate:32.7g
Fiber:2g
Cholesterol:17mg
Iron:2.9mg
Sodium:459mg
Calcium:120mg

Jen's Notes:
I am not going to make this particular crust, since I did not read the directions thoroughly and I missed the part about refrigerating the dough for 24 hours before cooking. Oops. Instead, I am going to make my standard whole wheat crust and grill the dough until crisp. If I roll it thin, the texture should be very similar.

Here is my favorite dough recipe:

Quick Whole Wheat Pizza Dough

Also, here are the Cook's Notes from the website:

Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We like the smooth texture and intense flavor of imported Parma prosciutto in this dish.

The Result:
I am so glad that we tried this pizza! This was fan-freakin'-tastic! It was delicious. Seriously, I would not change a thing. My crust on the grill turned out perfectly crisp, and I loved the little bit of char-grilled flavor. All the components balanced nicely, and it was such great combination of ingredients. Best of all, it was healthy. Two pieces (which is one serving) calculated out to only 307 calories. I felt like I totally indulged, but I was still a half pound lighter on the scale this morning. Now that is a pizza that I can totally recommend! The husband and boy loved it, too...which is saying a lot since the husband admitted he was very skeptical. This is definitely a keeper. Also, this recipe makes me want to experiment with other unusual pizza ideas, so be forewarned.

Weekly Menu Plan: 06/13/10 - 06/19/10

I feel super productive today, as I just finished meal planning for two whole weeks! Can you imagine??? Two weeks! Hopefully, I can stick to what I have planned, and not deviate too much. We have a lot of activities planned in the evenings lately, so for a couple of days this week I need to make sure our dinners are pretty much no-brainers. I just can't handle any heavy cooking on days where we are running all over town. I hope everyone has a great week!

Weekly Menu Plan: 06/13/10 - 06/19/10

Sunday, 06/13/10: Jen's Swiss Steak, brown rice, glazed carrots

Monday, 06/14/10: Cooking Light's Apricot Prosciutto Pizza (new recipe)

Tuesday, 06/15/10: Jen's Slow Cooker Philly Cheese Steak Sandwiches, salad (new recipe)

Wednesday, 06/16/10: Marinara and Penne, salad

Thursday, 06/17/10: Bison Burgers, tater tots, steamed broccoli (New recipe...kinda. These are just hamburgers made with Bison meat that we are trying for the first time.There really wasn't a big flavor difference, so I didn't do another post. They tasted like really yummy hamburgers, and I would make this substitution again since bison meat is more healthful than beef.)


Friday, 06/18/10: Middle Eastern Chickpea Burgers & Katz's Tomato Mint Chutney, Salad or steamed veggies

Saturday, 06/19/10: Dinner at my friend, Claire's house!!!

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

I put together this dip for my husband's bible study group tonight. It is similar to a dip that my mom used to make, but I have doctored it up a bit. My version is more along the lines of Mexican flavors, whereas my mom's was creamy and savory. This recipe makes a big pot o' chow, so I think I will send half with the husband and then freeze the remnants for another application (it makes tasty enchilada filling).

Also, I didn't measure any of the spices. I would say I use about a teaspoon of each, but adjust each to suit your tastes or based on what you have on hand. This dip is pretty forgiving.

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

Ingredients:
Cooking spray
1 lb. of ground beef
1 lb. of pork sausage
salt and pepper to taste
onion powder
garlic powder
paprika
1 can of pinto beans, with liquid
2 cans of condensed cheddar cheese soup
1 can of Rotel or your favorite salsa
1 small can of green chiles
1 diced jalapeno pepper, seeds and veins removed
1 8 oz. block of cream cheese
dried oregano
cumin
coriander
chili powder
green onions, diced for garnish
shredded cheddar cheese for topping
tortilla chips

Directions:
Heat a large skillet over high heat and brown the ground beef and pork sausage. Season with salt, pepper, paprika, onion powder and garlic powder. (Mash the meat mixture with a potato masher in the skillet to get the meat into small crumbles.) When meat is cooked, remove to a colander and drain the excess grease off and discard.

Spray the inside of a large slow cooker with cooking spray. Add meat mixture and next 10 ingredients (including chili powder). Stir to combine, and cook on high for 2 hours or low for 4 hours. When finished cooking, sprinkle the top of the dip with shredded cheese and green onions. Serve with your favorite tortilla chips.

For Enchiladas:

Additional Ingredients:
cooking spray
1 large can of enchilada sauce
whole wheat or flour tortillas
8 ozs. of shredded cheese, either cheddar or pepper jack

Directions:
Spray 9 x 13 casserole dish with cooking spray and preheat oven to 375 degrees. Spoon 2 or 3 Tablespoons of dip into a tortilla and roll. Place in casserole dish, seam side down. Repeat with remaining dip and tortillas until dish is full. Cover with can of your favorite enchilada sauce and shredded cheese. Bake for 20 minutes until edges of tortillas are slightly browned and crisp and all the cheese is melted and bubbly. Serve and enjoy!!!

Weekly Menu Plan: 06/06/10 - 06/12/10

I ended up slacking off a little at the end of last week, and just doing leftovers Friday and Saturday. I needed to get the fridge cleaned out anyway, so it was actually a nice change of pace. Once again, my whole roasted chicken (which has been on the menu for the last month, I swear) got pushed back again. Finally, finally, finally we are going to have it tonight. I just kept forgetting to thaw the darn thing out until this morning. Ugh. Anyway, I am trying to get my freezer stores cleared out to make way for some new ingredients. I have a lot of repeats on the menu again this week, with the hopes of clearing the decks to make way for new and exciting stuff in the near future. Some of the dinners are old favorites, and some are twists on meals that I have done in the past. I will make sure to do a separate post for anything radically different. I hope everyone has a great week!

Weekly Menu Plan: 06/06/10 - 06/12/10:

Sunday, 06/06/10: Easy Roasted Chicken, baked potatoes, glazed carrots, and Jen's Homemade Chicken Stock

Monday, 06/07/10: Grilled Margherita Pizza, salad (vegetarian)

Tuesday, 06/08/10: Birds in a Blanket (Turkey dogs wrapped in a swiss cheese slice, bundled in a crescent roll...I was short on time for dinner!)

Wednesday, 06/09/10: Grilled Portobello, Goat Cheese, and Red Pepper Burgers & Jen's Slow Cooker Cheesy-Spicy Hot Hamberger Dip (new appetizer recipe that I am making for my husband's bible study group)

Thursday, 06/10/10: Jen's Slow Cooker Italian Meatball Hoagies, Jen's Cole Slaw

Friday, 06/11/10: Breakfast for Dinner!

Saturday, 06/12/10: Karen's Baked Pesto Salmon, Creamy Parmesean Orzo, steamed veggies

Jen's Easy Slow Cooker Beef Stroganoff

I concocted a beef stroganoff of sorts for last night's meal. I needed something easy and fast, that I could throw together and forget about. I didn't have some of the ingredients needed for traditional beef stroganoff; so I pieced together items from my pantry, fridge, and freezer to make a suitable facsimile. Also, rather than make a side dish of green veggies, I threw in some frozen peas and green beans at the end of the cooking time. It worked out well, and this turned out to be a great all-in-one meal in a pot.

Jen's Easy Slow Cooker Beef Stroganoff

Ingredients:
cooking spray
1 lb. of beef stew meat, cut into 1 inch cubes (I used round steak)
1/2 an onion, diced
1 clove of garlic, smashed
1 green pepper, diced
1 can of reduced fat, low-sodium condensed cream of mushroom soup
Lawry's Seasoned Salt to taste
2 dashes of Worcestershire sauce
2 dashes of steak sauce (I used A1)
1 teaspoon of prepared horseradish
1/4 cup of chicken stock
1 container (6 oz.) sliced button mushrooms
salt and pepper to taste
1/2 small bag of frozen green beans
1/2 small bag of frozen peas
1 package of whole wheat, no-yolk wide spiral noodles (I used Healthy Harvest brand)
1/3 cup of plain, Greek-style 2% (or fat-free) yogurt
paprika to taste, for garnish

Directions:
Spray the inside of your slow cooker with cooking spray. Place onions in the bottom of the slow cooker. Place frozen beef stew meat on top and sprinkle with Lawry's Seasoned Salt. Add can of condensed cream of mushroom soup on top of meat. Do not stir. Layer mushrooms, green peppers, garlic clove, steak sauce, horseradish, Worcestershire sauce on top of the meat and soup. Pour chicken stock on the side of the meat, toward the bottom of the slow cooker (not over the top). Cover with the lid and cook on high for 4 hours and then switch to low for 2 hours. At the end of the cooking time, remove the lid and add the yogurt, frozen peas, and green beans Stir to combine. Put the lid back on and let sit for 5 to 10 minutes, until the frozen veggies are thawed and warmed through. Season with salt and pepper to taste and serve over egg noodles. Garnish with a sprinkle of paprika at the table.

The Result:
I forgot to take a photo, but this turned out really good. Best of all it was a no-brainer. Just throw the ingredients in the slow cooker and forget about it until right before the meal is served. We all really liked this simplified take on a classic dish, and I definitely would make this version again.

Thai Green Curry Shrimp

This is another one of those cheater recipes. I impulsively purchased a jar of Mai Pham Thai Green Curry Base at Williams-Sonoma, and I wanted to use it right away so I could see what it was all about. I doctored up the sauce base and this is what I came up with for our dinner. I served it over some brown rice for a quick and easy supper.

Thai Green Curry Shrimp

Ingredients:
cooking spray
1/2 cup of diced red onions
1 clove of minced garlic
1 jar of Mai Pham Thai Green Curry Base OR any green curry sauce of your choice
1 bag of large frozen raw shrimp
1 can of light coconut milk
1 teaspoon of curry powder
1/2 teaspoon of Siracha hot sauce
1 cup of cooked green beans (I used frozen and steamed them in the microwave)
1 cup of cooked peas (I used frozen and steamed them in the microwave)
salt to taste
cooked brown rice
fresh cilantro, for garnish

Directions:
Spray skillet with cooking spray and heat over medium high heat. Add diced red onion to pan and cook until soft and translucent. Add garlic and cook for another minute. Add coconut milk, curry powder, Siracha, and Thai Green Curry Base. Stir and reduce by half. Turn heat down to medium low and add green beans, peas, and shrimp. Simmer until shrimp are pink and cooked through. Season with salt to taste. Serve over cooked brown rice and garnish with fresh cilantro, if desired.



The Result:
This was a yummy and easy dinner. Nothing super-fantastic, but good. I would make it again, if I had a jar of sauce on hand; but I don't know if I would go out of my way to make it specifically. For a fast, thrown-together, meal it certainly met my expectations, and I don't know if I would do anything different to change it. Overall, I would say it was good, but not great.