Posted in Eat the Good Stuff

Coleslaw with Greek Yogurt Dressing

thepartysinthekitchen.me

In the quest for eating the good stuff, I tried this coleslaw to go along with our pulled pork. It was pretty tasty. I hope you enjoy it, too.


Coleslaw with Greek Yogurt Dressing

Ingredients

• 12 ounce coleslaw mix
• 3 scallions, finely chopped
• 1 apple chopped into bite size pieces (I used Honeycrisp, Granny Smith would be good too)
• 1 cup Greek yogurt
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey, or to your taste. I added a little stevia to give it just a bit more sweetness without the calories.
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Place the slaw mix, scallions, and apple in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, apple cider vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour over the slaw, toss to coat evenly.
4. Refrigerate for 2 hours up to 1 day before serving.
5. Can stay refrigerated 2-3 days.


 

“We all eat, and it would be a sad waste of opportunity to eat badly.”

Anna Thomas


Weight Watchers: This recipe works out to be 1 Smart Point per cup when using honey. It can be made with stevia for 0 Smart Points if you prefer. So much nicer than 7+ Smart Points on the same amount, wouldn’t you say? Enjoy!

Posted in Warm the Soul

Comfort Food: Chicken Meatball Soup

 

pattyschell.com

Everywhere I go, someone is talking about colds and flu that are going around. It seems every household has been invaded. Chicken soup may be just what’s called to add some good lean protein and vitamin packed vegetables into everyone’s diet. Here’s a recipe that sort of morphed when I started cooking. I had the veggies and the chicken all ready to throw in the pot when I decided to transform the chicken breast into meatballs. The result—Chicken Meatball Soup. It is very good and can be changed up to fit your taste by using seasonings you prefer. Enjoy experimenting and let me know what you came up with.


Chicken Meatball Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 ribs celery, diced
  • 1 red bell pepper, diced, I used jarred roasted red bell peppers
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 15.5 ounce can diced fire-roasted tomatoes
  • 3 carrots, peeled and diced
  • 2 cups shredded cabbage
  • 2 cups shredded kale
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper

Chicken Meatballs

  • 1 1/2 pounds ground chicken breast, I used my food processor to finely chop chicken breasts
  • 2 eggs
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt

Mix all ingredients together gently. Form into 1-inch balls when ready to drop into broth.

Soup Directions

  1. Sauté onion, celery, red pepper, garlic until starting to soften.
  2. Add thyme, salt and pepper. Cook just a minute or two more.
  3. Add chicken broth, tomatoes and carrots. Bring to simmer.
  4. Simmer about 20 minutes for flavors to mingle a bit.
  5. Drop meatballs carefully into pot. Return to a simmer. Cook, uncovered, until meat balls are cooked through.
  6. Add cabbage and kale to pot. Cook until tender, 10 minutes.
  7. Enjoy with some crusty bread spread with butter. 

    Pure comfort.


Food, like a loving touch or a glimpse of divine power, has the ability to comfort.

Norman Kolpas


 

Weight Watchers on Freestyle can enjoy each cup of this soup for only 1 point.

Posted in Yumminess

Eating Well No Matter the Season

photo0001

During this season of feasting,

I am always looking for good ways to make healthier choices that don’t skimp on flavor and leave room for some extra indulgences. My daughter, Genny, has come up with an excellent recipe for Italian sausage using chicken breast and a recipe she found on the Healthy Foodie website. For us Weight Watchers or anyone who just wants to eat a little better, it’s a delicious replacement for the real thing. Genny said she wasn’t sure why she hadn’t made this sooner. It’s just that good. I concur. I had some pasta with meat sauce for lunch made with this Italian sausage. It was very flavorful and satisfying.

Since Genny doesn’t have a meat grinder, she started with boneless, skinless chicken breast and chopped them in the food processor. If breasts are slightly frozen, it helps to keep the chicken from getting too mushy. Using this method gives the meat a texture that resembles bulk Italian sausage when it is cooked.


Chicken Italian Sausage

Ingredients

  • 6 pounds of ground chicken breast, Genny used boneless, skinless breasts chopped in food processor
  • ¼ cup red wine vinegar
  • 2 tablespoons cold water
  • 2 tablespoons Dijon mustard
  • 4 teaspoons sea salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 4 tablespoons smoked paprika
  • 4 tablespoons fennel seeds, crushed. (Use mortar and pestle, spice blender, or food processor.)
  • 2 tablespoons crushed chili peppers

Directions

Combine all ingredients. Use food processor or stand mixer. Be careful to not expose your hands to the mixture if sensitive to chili peppers.

Now the rest is up to you. Cook as you would any sausage and add to your favorite Italian sausage dish. What will you cook? You may need a spray or two of olive oil. Be sure to freeze what is left for a later date. Enjoy!


 

There is nothing better than going home to family, eating good food and relaxing.

Irina Shayk

 


Note for Weight Watchers: The new Freestyle plan makes this a 0 SmartPoints food. Yay! So many ways to use this when whipping up some yumminess in your kitchen. Keep the party going!

Posted in Warm the Soul

Minestrone

Partys_Minestrone pic

More soup is on the menu at my house. This is recipe is one of the first soups I learned how to make. It’s simple and comforting. Serve with some crusty bread for dipping. I have omitted the pasta in this recipe, but it can certainly be added in if you like. Just add about ¼ to ½ cup broken spaghetti or small pasta in the last 10 minutes. You could also add Italian sausage or another meat of your choice. Just a half pound will do. Make it your own.


Minestrone

4 servings of about 1 1/2 cups

Ingredients

• 1 tsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 3 medium carrots, peeled and sliced
• 1 teaspoon dried basil
• 1 teaspoon salt
• 32 ounces chicken or vegetable broth
• 1 cup thinly sliced cabbage or grated zucchini
• 1 15.5-ounce fire-roasted diced tomatoes
• 1 15.5-ounce cannellini beans, drained and rinsed

Directions
1. Heat oil in soup pot over medium heat.
2. Add onions, carrots, and garlic. Sauté until onions are soft.
3. Add basil and salt. Cook 2 minutes more.
4. Stir in broth, cabbage or zucchini, beans, and tomatoes. Cook until vegetables are soft, about 30 minutes.
5. Enjoy!
Weight Watchers, this is a great addition to your Freestyle menu. Zero SmartPoints as is. With pasta, it becomes a 1sp about 1 ½ cups of soup.


 

“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” — Laurie Colwin

 

 

 

Posted in soup, Warm the Soul, Yumminess

Soup’s On! Creamy White Chicken Chili

Creamy White Chicken Chili

The weather has turned on us here in my part of Southern California. The nighttime temperatures have dipped below freezing and in response I have been making soup. Tonight, it was a White Chicken Chili. Oh man, was it delish. Hope you enjoy it, too. And by the way, this will work very well in your crock pot, too.


Creamy White Chicken Chili

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 15.5-ounce cans white beans
• 1 15.5-ounce corn
• 24 ounces chicken broth
• 2 4-ounce cans green chilies (mild, medium, or hot)
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon oregano
• ½ teaspoon black pepper
• 4 ounces cream cheese (I used reduced fat)
• ¼ cup half-and-half (I used fat-free)

Directions
1. Place all ingredients except cream cheese and half-and-half in soup pot.
2. Bring to boil, then reduce heat. Simmer for about 30 minutes, until flavors mingle and chicken in done.
3. Remove chicken from pot and shred. Return to pot.
4. Add the cream cheese and half-and-half.
5. Heat on low until cream cheese melt and incorporates into soup, about 15 minutes.
6. Serve with your favorite chili toppings.

Note: If using the crock pot just dump in all the ingredients except cream cheese and half-and-half. Cook on low for 6-8 hours. Shred chicken, return to pot. Turn on high. Add cream cheese and half-and-half. Cook until cheese melts and is incorporated into soup, about 15 minutes. Enjoy!

If you’re doing Weight Watchers like I am, the new Freestyle program makes this recipe 3 SmartPoints for 1 1/2 cups of soup. It’s so delicious and satisfying. I have now lost 17.2 pounds eating well.


Good soup is one of the prime ingredients of good living.
Louis P. De Gouy

 

Posted in Camp Food, Main Dish

I Love To Go A Wandering: Good Food Wherever You Are

Mountain hike

This past Thanksgiving week, my husband and I have been camping. It was nice to get away and be in the peace and quiet. We stayed at a national forest campground called Laguna in mountains of San Diego county. The weather was perfect, reaching into the low seventies. The area has really nice hiking and biking trails that are mostly flat with a variety of lengths. We enjoyed a couple different trails. The scenery is beautiful, and we even encountered a couple surprises. One morning a bobcat spotted us and scurried away to a safe distance. Then on another hike, we stopped at the side of the path for a drink of water, and found an Indian grinding stone was beneath our feet. Fun to imagine women gathering together to prepare of a day’s meal. Not really a kitchen as we would see it, but a party happened all the same as they sat together to make flour out of acorns and seeds.

I have posted before about how we do camp food. I am all about “if you are what you eat, then I want to eat the good stuff.” Our meals this past week have been great. Roasted Pork Mole, Quinoa Stuffed Peppers, and Chicken Cacciatore have made their way to our stomachs. Yum. Last night, we enjoyed a baked pasta dish that had been lightened up, like in the case of Enlightened Mac and Cheese for my last post, with the addition of cauliflower. Don’t be alarmed. It turned out quite delicious and for an added twist we baked it, like all the other recipes on our menu, in a Dutch oven over coals. (Gotta have the camping experience somehow.) No Dutch oven? Your regular oven works just fine.


Baked Shells and Cauliflower with Meat Sauce

Serves 6

Ingredients

• 1 pound lean ground beef, I used 9% fat
• ½ teaspoon salt
• 1 8-ounce container mushrooms, sliced
• 1 24-ounce pasta sauce
• ¼ teaspoon red pepper flakes
• 1 ¼ cup medium pasta shells
• 4 cups (approx. ½ head) cauliflower, cut into small florets (about the same size as the pasta.)
• 1 10-ounce frozen chopped spinach, defrosted, placed between paper towels, and liquid squeezed out
• ½ cup ricotta, I used part-skim
• ¾ cup shredded Italian cheese blend, I used reduced fat

Directions

1. In large skillet, cook ground beef with salt over medium heat. When finished, transfer to medium bowl.
2. Return skillet to medium heat, add mushrooms. Sauté, stirring frequently, until mushrooms have released their liquid, about 5-7 minutes.
3. To mushrooms add pasta sauce, red pepper flakes, spinach, and reserved beef. Simmer to mingle flavors, about 10 minutes.
4. Cook shells according to package instructions in a medium pot.
5. Add cauliflower to pasta during last 3 minutes of cooking time.
6. Stir pasta mixture into sauce mixture. Transfer to baking dish.
7. Spoon ricotta by small teaspoons over the pasta.
8. Bake at 375F until bubbly around the edges, about 25 minutes.
9. Sprinkle with cheese blend, and bake until cheese melts, about 10 minutes.

Dutch oven cooking

 

Note: If cooking in 10 inch Dutch oven, line the oven with foil and spray with non-stick spray. Add pasta/sauce mixture, top with ricotta. Cover with lid. You will need 23 hot coals: 16 on top and 7 on the bottom. Cook, rotating oven and lid every 15 minutes. After a half hour, added Italian cheese blend and cook 10 minutes more. This method gives the dish an added smoky flavor. Enjoy.


I get way too much happiness from good food.

Elizabeth Olsen

 

Update: In case you were wondering about how weight loss was going with Weigh Watchers, I have now lost sixteen pounds. All the food I cooked while camping was Weight Watcher friendly AND delicious. You can’t beat eating the good stuff. This recipe is 8 Smart points for 1 1/2 cups when using fat free pasta sauce and reduced fat cheese.

 

 

 

 

Posted in Gather Together

The Party is STILL On!

Macandcheese

I love food. I love to shop for it, prepare it, and eat it. My daughter who also likes food, calls us recreational cooks. We do it for relaxation as well as for creativity. The only downfall of enjoying this activity the way we do is unwanted weight gain.

Recently, I had to make the decision to do something about it, so I joined Weight Watchers. I have used the program before with great results and I anticipate the same this time. The beauty of this particular way of eating is everything is still permissible. Nothing is eliminated. I can continue to enjoy creating wonderful things to eat. And that’s exactly what I plan to do.

The party is STILL on in the kitchen.

(Oh, by-the-way, I’ve lost twelve pounds so far.)


Here is something I tried recently that was very delicious and great for any gathering. It works for anyone who loves the comfort of Mac and Cheese.  (Except, maybe, those who only like the kind that comes in the box.)

Enlightened Cheesy Mac with a Twist

Serves Main Dish 4; Side 8

Ingredients
• 1 teaspoon olive oil, or your choice
• 1/3 cup breadcrumbs, I used panko
• 1 20-ounce package of peeled and cut-up butternut squash
• ¾ cup vegetable broth
• 1 cup shredded sharp cheddar cheese, I used reduced-fat
• 2 tablespoons Parmigiano-Reggiano, grated
• 2 tablespoons cream cheese, I used light cream cheese
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4-ounces small pasta shells, 1 ¼ cups
• 2 cups small cauliflower florets

Directions

1. Preheat oven to 400 degrees F. Spray 8-inch baking pan with nonstick spray.
2. Bring a medium saucepan of water to boil.
3. In a medium skillet over medium heat, heat oil and add breadcrumbs. Toast until lightly browned, about 4 minutes. Set aside.
4. Add squash to boiling water. Cover and return to boil. Cook uncovered until squash is very tender, about 10 minutes.
5. While squash is cooking, combine broth, cheddar, pecorino, cream cheese, mustard, salt and cayenne in blender. When squash is very tender, use slotted spoon to transfer it to blender. Purée. (Leave water in pan.)
6. Bring water bake to a boil. Add pasta and cook ½ the time called for in cooking instructions on package.
7. Add cauliflower to pasta during last minute of cooking time.
8. Drain pasta and cauliflower and return to pot.
9. Stir purée into pasta/cauliflower mixture. Toss to coat.
10. Spread pasta mixture in prepared pan. Sprinkle with toasted panko breadcrumbs. Spray with nonstick spray.
11. Bake until top is golden, and casserole is bubbling, about 25 minutes.

Note: Herbs, such as fresh thyme, can be added to the breadcrumbs during the toasting. Also, a little drizzle of truffle oil just before baking can elevate the yumminess of this dish. Enjoy!

Recipe inspired by Weight Watchers. 1 ¼ cup serving equals 7 Smart points when using reduced-fat cheeses.

I think that the butternut/cheese purée could be used for a variety of recipes that include a cheese sauce. I am thinking of trying it with a Chicken and Broccoli Casserole or even a Broccoli Cheddar Soup. Do you have any suggestions? I would love to hear them.


Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.

Guy Fieri