I have been enjoying traveling the world. Maybe not traveling as much as experiencing the world through the articles of people, places, and food found in Christopher Kimble’s Milk Street Magazine. And in my journeys, I have learned many things about other cultures and people, and have tried some really great recipes. Quite a few of them keep showing up on my table or are shared at parties.
The newest issue is out, and my copy already has many tags on its pages. As my custom, I will use the recipes as jumping off point and tweak them to fit my eating style and pantry. That’s why there are so many amazing dishes out there to try. Everyone has their own spin and that keeps life interesting. Hope you enjoy my take on this yummy dish inspired by Asia flavors.
• 1 pound lean ground pork or ground chicken breast
• 1/3 cup chopped cilantro
• 6 minced green onions
• 3 tablespoons water
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 2 teaspoons cooking oil
• 2 medium carrots, shredded
• 2 tablespoons lime juice
• Pinch of salt
1. In a medium bowl, mixed together ground chicken, cilantro, green onions, water, fish sauce, sugar, and pepper until well incorporated.
2. Form into 20 meatballs, cover and refrigerate for 15 minutes.
3. Heat oil in large skillet over medium-high heat. Add meatballs and cook until bottoms are golden. Turn and continue to cook until all sides are browned.
4. In a medium bowl, toss carrots with lime juice and salt.
5. Serve meatballs alongside carrot salad. Yum!
If more of us valued food and cheer and song above hoarded gold,
it would be a much merrier world.
Weight Watcher Freestyle Friends: Five meatballs and ¼ salad equal 4 Smart Points when made with pork. One Smart point when made with chicken breast. Enjoy!
Need something satisfying and easy for a weeknight supper. This will do the trick. I have made this for years, and it always pleases. It is a great dish to serve to company, take to a party, or share with a friend who is need of a meal. I have included the changes to make it Weight Watcher friendly.
Easy Cheesy Lasagna
• 1/2 pound Italian Sausage *See note
• 2 cups pasta sauce, I used Classico Tomato & Basil
• 5 no-boil lasagna pasta sheets
• 2 cups cottage cheese, I used nonfat. Ricotta can be used if you prefer
• 1 egg
• 1 teaspoon dried basil
• ¼ cup grated Parmesan cheese
• 1 ¼ cup shredded mozzarella cheese, I used nonfat
1. In a medium saucepan, cook sausage. Add pasta sauce and heat.
2. In a medium bowl combine cottage cheese, egg, basil, and parmesan cheese.
1. Spread ½ cup of sauce in bottom of 6×9 inch casserole.
2. Place one pasta sheet in middle. Don’t worry. Sheets expand during the cooking process.
3. Spread about ½ cup of cottage cheese mixture on sheet.
4. Top with about ½ cup sauce, sprinkle with ¼ cup of mozzarella.
5. Top with another pasta sheet, cottage cheese mixture, and mozzarella. No sauce in this layer.
6. Repeat layer 1 and 2.
7. Top with remaining pasta sheet, sauce, and ¼ cup of mozzarella. If using nonfat mozzarella, lightly spray with cooking spray. This will help the cheese melt.
8. Tightly cover with aluminum foil. Bake at 350 degrees for 1 hour.
9. Remove foil and bake an additional 15 minutes. Enjoy!
Life is a combination of magic and pasta.
*Weight Watchers on Freestyle: I make my own Italian sausage by adding Italian sausage seasonings to ground chicken breast. See recipe here. I add 1 pound of it to this recipe to increase the protein and flavor. If you use this method, your lasagna will be 8 Smart Points. If making your own sausage seems like too much I would suggest using ½ pound turkey Italian sausage for 2 extra Smart Points per serving. It would also be quite tasty without the sausage if you prefer. Enjoy!
I have a new gadget in my kitchen. Well, maybe not exactly new. I purchased a counter top pressure cooker last year, and I stared at it quite a while before I actually put it to use. The delay probably resulted from my upbringing as a child. I was well-versed in the dangers of pressure cookers as a child. I remember wondering each time my mom would use it whether it would result in an explosion. Lol!
Today’s cookers are much safer and easier to use. Once I used mine, I realized what a wonderful gadget it is. I have only made a couple of things so far, but I can already see what a benefit they are. Meat can go from freezer to finished in no time. And those same meals you cook in the crock pot for hours, can be done in thirty minutes.
Here’s what I tried last night.
Balsamic Apple Pork Tenderloin
- 1 tablespoon cooking oil
- 1.5 pounds pork tenderloin
- 1 small onion
- 2 cloves of garlic, crushed
- 2 ½ tablespoons balsamic vinegar
- ½ cup apple juice or chicken broth
- 1 apple, chopped
- ½ teaspoon salt
- 1 sprig rosemary
- 2 springs thyme
- 1 tablespoon butter
- 2 ½ teaspoons cornstarch
- Turn on sauté function and heat. When hot, add oil.
- Brown tenderloin on all sides. Approx. 2 minutes per side. Remove tenderloin to plate. Set aside.
- Add onion to pot and cook until tender, stirring frequently.
- Add garlic. Stir.
- Add balsamic vinegar. Stir.
- Add juice/broth, apple, salt, rosemary, and thyme. Stir well.
- Add tenderloin, nestling in the mixture. Cancel sauté function. Place lid on cooker and lock. Close steam release vent. Press cook. Adjust time to 10 minutes. Longer if meat is frozen: 15 minutes. When cycle finishes, let pot rest in the warm function for 15 minutes.
- Release any remaining steam and remove lid. Check internal temperature of pork for doneness: 140 degrees F.
- Remove from pot and cover with foil to keep warm.
- Switch on sauté function. Add butter and incorporate.
- Remove 1/3 cup broth, whisk in cornstarch, and return to pot to thicken sauce.
- Turn off pot.
- Slice meat and top with sauce.
No pressure cooker? This recipe can be made in the crockpot or the oven. Just adjust times accordingly.
Weight Watcher Friends: This has 5 SmartPoints if made with chicken broth, 6 with juice. I used beer which doesn’t add any points to the overall dish.
Good food ain’t cheap and cheap food ain’t good.
This week when Tuesday arrived, tacos were on my mind.
I don’t know if Taco Tuesday is a thing other places across the country, but here in SoCal it’s pretty popular. So, instead of heading out to the local taco place, I thought I would just create some at home.
So glad I did.
I tried a new recipe for a Mexican chicken marinade and was it good. Even though the recipe called for fresh lemon juice, I used the “from concentrate” I had in the fridge. It turned out fine, plus made it effortlessness to prepare. The grilled chicken that is the result is pretty delicious. You don’t wait until Tuesday to try it. Any day could use a little extra yumminess. And don’t forget to invite your friends. They’ll thank you.
Mexican Chicken Marinade
¾ cup lemon juice, I used a combination of lemon and lime
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
1 teaspoons dried oregano
2 pounds chicken, I used boneless, skinless chicken breast
- Mix juice, oil, salt, pepper, and oregano into a large zipper bag.
- Add chicken and marinate for thirty minutes or longer.
- Grill chicken until done, 165 degrees on instant-read thermometer.
I’m trying to eliminate negativity from my life. Therefore, Mondays are now “Taco Tuesday Eve” until further notice.