Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 349
KitchenKatalog: Blog 349
Monday, October 18, 2010, 10:50 PM
It was quite a varied meal. The swiss chard was just sautéed with garlic. The mozzarella sticks were inspired by the Hungry Girl recipe . I used Weight Watcher's brand string cheese which was smaller but lower points. So, for 6 pieces, it was only 3 points! They were good but you could tell it was low fat cheese. It was not a gooey
The pork chops were okay. I trimmed all the fat before cooking which lowered the points but it was not as good. I sprinkled them with Montreal Chicken Seasoning.
Points:
Pork Chop...6
Mozz Sticks...3
Swiss Chard...0
Original Wordpress ID and Date: 578, 2010-10-18_225047
Sunday, October 17, 2010, 10:00 PM
I sautéed onions, garlic and peppers then broiled zucchini and eggplant. Then, I added sautéed chicken and turkey bacon. After it was all ready, I added a mix of chicken broth and white wine and let it cook down a lot.
It looked a lot nicer before it all cooked down for about 45 minutes but it was really good. There was certainly enough vegetables and all but they were really good so I should have done more.
Points were low. Around 5 for the chicken plus 1 whatever else just to be sure.
Original Wordpress ID and Date: 565, 2010-10-17_220059
Tuesday, October 12, 2010, 08:47 PM
The burgers were a mix of turkey and beef (both very lean) mixed together. I added a bunch of seasonings including onion powder, garlic powder, etc. It was very wet but that was probably due to the meat being frozen and defrosted. Still, it was good. Still a bit like meat loaf but good.
The brussel sprouts were very good. All I did was quarter them, spray it with pam and then salt and pepper. Cooked it for about 25 min at 400 for about 25 min. My plan (well, my dad's suggestion) was to then broil it for a bit but it was unnecessary.
Original Wordpress ID and Date: 559, 2010-10-12_204736
Tuesday, October 12, 2010, 09:23 AM
In an effort to not leave the apartment all day, this is the dinner we ended up with. We had one frozen potion of steak and one frozen portion of chicken. So, we made them and split it. They were both lightly seasoned with salt and pepper. The chicken also had some italian herbs. The chicken was sautéed and the steak was grilled the usual way.
The swiss chard was sautéed with pre-roasted garlic. It was pretty good. I do not think I have had swiss chard in a while so it was a nice change of pace. Wegmans was selling a HUGE bunch for very little. We made about half of it.
The french onion soup was pretty good too. We did not have vadalia onions so we used yellow. Interestingly though, it was a very sweet soup and we didn't add any sugar. It was 6 cups water and 1 cup white wine. We used 3 of both chicken and beef cubes plus a Tbsp of sodium free chicken and a packet of sodium free beef. This gave it extra flavor without too much salt. The soup was still salty but not too bad. Also, when making the onions, I added a Tbsp of Smart Balance. It adds a point but really made them cook nicely.
Points:
Chard...0 or maybe 1
Soup...1 for cheese, almost zero for soup
Steak...4/piece as cut (small and very lean)
Chicken...2 or 3
--------------------------
8 point meal.
Original Wordpress ID and Date: 556, 2010-10-12_092342
Monday, October 11, 2010, 03:55 PM
I was partially trying to clean out the fridge and I also just wanted to try something new and quick so I made a stir fry. It had some Trader Joes fake beef (seitan) and a leftover extra lean hot-dog (strange, I know). I added onions, pepper and peas. I made the brown rice with beef bouillon to add some flavor. Once I mixed it all, I added low sodium soy sauce, a tad of sesame oil and peanut oil, some fish sauce, freshly grated ginger, sriracha, and worcestershire. I may have added other stuff but I do not remember.
It was pretty good. I will look into some more stir fry recipes in the future.
The whole thing was two servings with:
rice...6
"beef"...5
Hot dog...1
peas...0.5
oils and other misc...1.5
-----------------------------
14==> 7/person.
Original Wordpress ID and Date: 552, 2010-10-11_155508
Sunday, October 10, 2010, 11:52 PM
'We ate at Bertucci's the night before and Meredith ordered something like this. They called it a torta, but I do not think that is the correct name for it. It was very good and conceivably pretty healthy so we wanted to try to make it ourselves. We used the normal pizza dough recipe (1/2). We grilled graffiti eggplant and zucchini. We sautéed onions and red pepper. And finally, we salted some fresh garlic cloves, wrapped it in an aluminum foil pocket, and toasted it for a while. We also made our own sauce (without oil).
After rolling dough as flat as possible, we put all of the toppings in the center and out to the edge leaving a larger than normal crust. We then folded the extra dough over and pinched it closed.
It was pretty good though not as good as what Meredith had for dinner. We need to use a higher heat to get the dough to be more authentic. Also, we need to season the veggies more. Maybe roast them next time.
We made two of them and with the leftover dough, we made small pizzas (below). The one on the left is Meredith's. She coated the outside edge with laughing cow and then folded it over making a stuffed crust. We topped it with sauce, skim ricotta and FF cheddar and Mozz mix. On mine, I just used sauce, ricotta, pieces of provolone and lean ham. I then also used FF cheddar and mozz (4 cheese)
The points for the main thing were not bad at all. Doing a rough estimate, each 1/4 cup of flour has 2 points minus one for using half whole wheat. There are 6 of them. Plus a bit of olive oil. So, figure 12-13 for the whole crust. Previously, I said it was 5 for the large and 3 for the small. I am thinking it may be a bit less.
Anyway, the vegetable were basically all crust plus 0.5 for the FF cheese we lightly put under it.
The small pizzas are more because they have toppings. Probably 2-3 for the dough plus 2-3 for the cheese. 0.5 for the ham on mine and about the same for the laughing cow on Meredith's
Original Wordpress ID and Date: 545, 2010-10-10_235217
Saturday, October 09, 2010, 02:38 PM
The dough was the same as we used in the empanadas. For the filling, I started with turkey bacon and peppers. Once it was pretty cooked I added pieces of canadian bacon. Finally, I scrambled an egg into it. I also used a touch of adobo for some flavor. I was sure to let it knead for about 10 minutes. I used white whole wheat and bread flour.
We filled the dough and did everything else just like the empanadas for the first four. There was leftover filling which I put in a ramekin, sprinkled with cheese and baked (see center).
Then, for the other 2, we took some leftover canned pumpkin, added a touch of half and half, then cinnamon, splenda ginger and nutmeg until it tasted right. We filled the dough and sprinkled it with sugar. They were mini hand pies. With the leftover of that, I added a bit of egg beaters and put it in a ramekin and topped with Craklin Oat bran. The pumpkin pies are below
The whole wheat flour has 4 grams of fiber per serving and we used 2 servings. So, with the regular flour and the butter, it was about 5 for all the dough (that may be an over estimate). Then the pumkin filling was really low, say 1/person. The egg and meat filling was about 3 total so say 2 per person to be safe.
Therefore, for 2 breakfast pockets, the pie pocket and 1/2 the two mini casseroles there was 5+1+3=9 points. Not bad at all for this much.
Original Wordpress ID and Date: 541, 2010-10-09_143828
Saturday, October 09, 2010, 12:41 PM
The chicken was the same basic recipe as last time except we used lite jarlsberg. It was much easier with that but I didn't like it as much. First of all, it leaked more and second of all, it congealed in it. Also, 2 of them were with Canadian bacon and not prosciutto because we ran out.
We also had the leftover moussaka from a while ago and leftover lentil soup from yesterday (it was so good).
See all referenced links for points (this meal had 2 leftovers and a repeat)
Original Wordpress ID and Date: 537, 2010-10-09_124110