Justin & Meredith Winokur's Kitchen Cooking Notebook
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KitchenKatalog: Blog 215
Wednesday, March 02, 2016, 10:00 AM
Meredith had been wanting to do this for a while. She made a healthier version of crab rangoon filling and stuffed it into raw jalapeños. To make it healthier, we used a Greek Yogurt cream cheese that saves a lot of points (pictured below)
Meredith's original recipe is below but she ended up playing it a bit by ear. She did:
She mixed it all together and filled in seeded jalapeños
They were pretty good and easy to make and were good. And it was a pretty low in points.
Monday, February 29, 2016, 07:50 PM
Meredith and I made orange chicken but used broccoli instead of doing it on top of cauliflower rice.
I stir fried the broccoli first and then took it out and did the chicken (which I also tossed in some corn starch). I added it all together and let it boil down a lot.
Meredith did the sauce and basically followed the recipe except the recipe calls for 3 Tbsp of honey which is 12 smart points so we had to cut it down. We did it with 1 Tbsp of honey and 2 Splenda packets (which is equal to 1.5 Tbsp sugar). Full changes listed below
<==> 1.5Tbsp sugar) Sunday, February 28, 2016, 08:29 PM
Meredith and I wanted to make a good meal that was also low in points so we decided on green chile shepherd's pie.
We followed the basic idea as we did on 2015-03-17. We made it green chile both by adding some hot green chiles (frozen) and spices.
The beef mixture was about a pound of ground beef, an onion, about 1/2-3/4 cup of both frozen peas and frozen corn, and then also green chile. We spiced it with salt, cumin, chipotle powder, garlic powder, and minced dried onion. The beef came out really spicy but I think that is from the chipotle powder though it may have been the green chile.
Meredith made the potatoes with 3 red-bliss potatoes and half a head of (intentionally green) cauliflower. We boiled the potatoes and steam the cauliflower. We used roasted garlic, salt, garlic powder, more green chile, and non-fat greek yogurt.
We baked it at 350°F for 25 minutes.
It worked very well. Lots of flavor and pretty easy. Also, I estimate about 1- points for the vegetables (Assuming 1 cup each just in case) plus 15 for the beef and another 10-15 for the potatoes. That is about 8-9 for each quarter.
Friday, February 26, 2016, 12:00 AM
This was a lunch meal we planned and packed a few times this week. We made this Smitten Kitchen recipe (local). We followed it pretty closely except we used onions instead of shallots.
It came out pretty good. Very briny pretty flavorful. It wasn't very good by the last day, but for the most part, it was pretty good. It was actually a good bit more work than expected....
We also made the regular Roasted Broccoli Soup with just 3 oz of cheese. As usual, this came out really good, low in points, and pretty easy. It was super blended from the Vitamix but still good.
Thursday, February 25, 2016, 09:29 PM
I made us Korean Tacos. I did it just like I did back in 2015-09-09. I used the regular Beef Bulgogi recipe except I added a tablespoon of Gochujang to the marinade.
Actually, I let it marinate for a really long time. I did it since Sunday, so 4 days. There wasn't much beef so I also did a block of tofu as you can see from the photos below.
Other than the beef, I used the same pickled onions as I did the first time (they were pickled so hopefully they were safe) and I made the same curtido (again, without carrots) as before.
I heated the tortilla and spread a tiny bit of Gochujang on the bottom which was just enough to get the flavor without being overpowering.
The beef was a bit too undercooked but other than that, it was really good. The flavor was all of the way through and they were really good. I think they only thing they could have needed was a bit of cheese or something.
Wednesday, February 24, 2016, 08:00 PM
Meredith and I made the regular Thai Beef Salad doing the usual extra tsp (total 1 tbsp) of fish sauce. Unlike the last few times, we skipped the Thai chili peppers and we also just happened to forget the cilantro.
The steak was also about 1/2 lbs (much less than called for) of (I think) Top Round1 that we marinated earlier that morning and then did on the grill pan.
Nothing too special but still a pretty good and easy meal. Not to mention, super low in points.
I think it was labeled London Broil but that can be a catch all. Either way, it was a lean cut. ↩
Monday, February 22, 2016, 06:00 PM
We made Lighter Lasagna Soup again with Vodka sauce noted on 2015-10-09. We added an extra pepper and skipped all forms of a starch. We also only used 1/2 lbs of chicken sausage.
The soup came out pretty good as usual. Maybe a bit thin this time. But still good. And so easy! We also finished up the mozzarella was bought for Valentines' Day.
In addition, we tried out this new "meat" dish made with jackfruit and pictured below. We just heated it and served it taco style. I could kind of see the utility of Jackfruit-as-a-meat but the sauce was really pretty awful. I guess I would try their other flavors but with extreme trepidation
2016-05-18 Update: Recipe moved to its own page
Sunday, February 21, 2016, 08:22 PM
I made our regular Huevos Rancheros with the last of the remaining rotisserie chicken. I mixed the chicken with black beans and used a mixture of salsas. I also threw a tiny bit of tofu on top since I was trying to use it up and I topped it with gouda.
It was spicy but also pretty good. The shell came out extra crispy but I really liked it.