Chef Lisa

I got this recipe from Meijer MealBox, the grocery chain’s website that combines recipes and coupons. It originally called for a can of creamed corn, but in an effort to reduce the carb count, I substituted corn kernels and cream cheese. The recipe below reflects the changes I made, and comments are after the directions and nutritional information. I served this with a nice big side salad.

Beef Tagliarini

 
Servings 6

1 pound ground chuck
1/2 cup chopped onion
1/2 cup chopped green bell pepper
8 ounces tomato sauce
1 1/4 cups water
1/2 teaspoon dried basil
2 cups egg noodles, medium, uncooked
4 ounces cream cheese — cut into small pieces
1 cup corn
1 tsp garlic powder
salt & pepper to taste
1 cup shredded cheddar cheese

Preheat oven to 350F. Spray a 2 or 2.5 quart casserole with non-stick cooking spray.

In a large skillet over medium-high heat, cook ground chuck, onion and green bell pepper until no pink remains in the meat and the onions are tender.

Add in tomato sauce, water and dried basil. Mix well. Bring to a boil. Add in pasta, stir well, then cover, reduce heat and simmer for 7 to 8 minutes or until pasta is almost cooked.

Add cream cheese and corn, stirring until cream cheese is melted.

Pour everything into the casserole. Sprinkle cheddar evenly overtop and bake for 5 to 10 minutes or until cheese is melted.

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Per Serving (excluding unknown items): 384 Calories; 30g Fat (58.6% calories from fat); 24g Protein; 24g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 465mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 4 Fat.

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If I had one word to describe this meal, it would be bland. There was little to no taste to it, even with the salt, pepper and garlic powder I added that wasn’t part of the original recipe. However, my family agreed this had lots of potential. I will try it again, but using a 6 oz can of tomato paste instead of the tomato sauce. And more seasoning – probably fresh garlic and italian seasoning (and more than just 1/2 tsp).

I found this recipe at Eat Me, Delicious (here’s the link to the recipe). It creates a really moist, dense bar. They’re great room temperature, but we find they taste better warm. Considering Matt and the kids ate all but 4 of the bars in less than 2 hours, I have to say they’re a hit.

Snickerdoodle Blondies

2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups brown sugar, packed
1 cup butter — room temperature
2 each eggs — room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Preheat oven to 350F. Lightly grease a 9×13 inch pan.

Sift together flour, baking powder and salt and set aside.

In a large bowl, beat together brown sugar, butter, eggs and vanilla extract until smooth.

Stir flour mixture into butter mixture until well blended. It should have the consistence of cookie batter. Spread evenly in baking pan.

Combine granulated sugar and cinnamon in a small bowl. Sprinkle evenly over batter.

Bake 25-30 minutes or until a toothpick stuck in the middle comes out clean. Cool completely in the pan.

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Per Serving (excluding unknown items): 322 Calories; 13g Fat (36.4% calories from fat); 3g Protein; 48g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 337mg Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

It’s not that I haven’t been making up menu plans, I just haven’t been posting them. I’m trying to get back into the habit of doing regular blog posts again. So, here goes!

08/29/09 – Breakfast: self serve
08/29/09 – Lunch: Sandwiches
08/29/09 – Supper: Beef Tagliarini
08/30/09 – Breakfast: hash browns with onions & green peppers, fried eggs
08/30/09 – Lunch: Sandwiches
08/30/09 – Supper: General Mike’s Finger Lickin’ Ribs, salad
08/31/09 – Breakfast: self serve
08/31/09 – Lunch: self-serve
08/31/09 – Supper: Chicken & Ham Marinara
09/01/09 – Breakfast: self serve
09/01/09 – Lunch: chicken salad
09/01/09 – Supper: Five Layer Chili
09/02/09 – Breakfast: self-serve
09/02/09 – Lunch: sandwiches
09/02/09 – Supper: Mexican Chicken Pasta Bake
09/03/09 – Breakfast: self-serve
09/03/09 – Lunch: mac & cheese (kids), chef salad (Lisa)
09/03/09 – Supper: Sausage Jambalaya
09/04/09 – Breakfast: self-serve
09/04/09 – Lunch: left-overs or sandwiches
09/04/09 – Supper: Mom’s Day Off (I’m not cooking)

Over the past week or so, I’ve been under a compulsion to bake. It’s made my family very happy, as there’s always something yummy for them to snack on. Today, I tried two different things: sourdough bread and lemon buttermilk pound cake. The sourdough isn’t new – I’ve made the bread before. The cake, however, is new. I’ve got a bunch of lemons and a half gallon of buttermilk screaming my name.

Unfortunately, neither of these things really turned out the way I hoped. I use a bread machine to make the bread dough, but I put the stuff into the pan in the wrong order, and it was a disaster. The pound cake, while not a disaster, was a definite disappointment. It didn’t have the bright lemon flavor I was hoping for, and it certainly didn’t rise as much as I thought it should have. It could be because I used Splenda granular, not sugar, but I’m not sure. I don’t know if I will make this recipe again.

Lemon Buttermilk Pound Cake

 
3 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. butter, room temperature
1 1/2 c. sugar
4 lg. eggs
1 c. buttermilk
2 tsp. freshly grated lemon peel
1 tsp. fresh lemon juice
1 tsp. vanilla extract

Heat oven to 325 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Mix flour, salt, baking powder and baking soda in a large bowl. Beat butter, sugar an vanilla extract until pale and fluffy. Add eggs, one at a time. Gradually add flour mixture alternately with buttermilk beating well after each addition until well blended. Add lemon peel and lemon juice until well blended. Pour into pans and bake a few inches apart on middle oven rack about 45-50 minutes.

I love sourdough. Not just the bread, but everything you can make with it. I’ve got a batch of sourdough starter going in the fridge right now. I made it the “true” way – equal parts flour and water, then let it sit on the counter with a dish towel over it. It took less than 48 hours for it to be ready, which is cool.

One of the sourdough-based recipes the kids love is Sourdough Blueberry Muffins. Below you’ll find the recipe, along with nutritional ino, courtesy of MasterCook Deluxe.

Sourdough Blueberry Muffins

1 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg — well beaten
1/2 cup sourdough starter (all-purpose, unbleached flour)
3/4 cup buttermilk
1/3 cup vegetable oil
1 cup blueberries

Preheat oven to 400 degrees F.

Measure flour, sugar, baking powder and salt onto waxed paper.

In a large bowl, beat the egg. Add sourdough starter, buttermilk and oil. Mix well.

Add dry ingredients all at once. Stir until just mixed.

Fold in blueberries.

Fill greased or paper lined muffin tins 2/3 full. Bake at 400 F for 20-25 minutes or until golden brown.

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Per Serving (excluding unknown items): 152 Calories; 7g Fat (39.9% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 149mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.