tag:blogger.com,1999:blog-75994922463981605622024-03-14T01:18:31.950-05:00Gourmet MommaFor Moms who want gourmet meals, without the gourmet time!The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-7599492246398160562.post-30093553586379252152009-01-29T23:06:00.002-06:002009-01-29T23:12:53.612-06:00We are MOVING!!!!!!!!!!<center><img src="http://i537.photobucket.com/albums/ff338/PDBblog/gmpdb.jpg"></center><br />Hey Awesome bloggy readers! I am SOOOO excited to announce that The Gourmet Momma and <a href="http://projectdomesticbliss.blogspot.com/">Project: Domestic Bliss</a> are joining forces!<br /><br />I am moving Gourmet Momma to her new home over at my other blog, <a href="http://projectdomesticbliss.blogspot.com/">Project: Domestic bliss </a>so I can keep up with her more!<br /><a href="http://projectdomesticbliss.blogspot.com/">(Visit: PROJECT DOMESTIC BLISS)</a><br /><br />Now, don't freak out! I am NOT getting rid of this site! All of your fave recipes will still be here, I just will be adding all my new ones over at the other blog! <br /><br />Also, I will be posting more everyday meals with ingredients and are easy on the pocket book, easy to make, and SUPER tasty!<br /><br />As for Cook It, Blog It...I will be starting a NEW SIGN UP on Project Domestic Bliss in the next day or two! so if you want to sign up in the mean time, please feel free to still leave a comment on the <a href="http://gourmetmomma.blogspot.com/2008/11/cook-it-blog-itnow-by-gourmet-momma.html">FIRST POST </a>and I will get you all set up!<br /><br />Here is on to new beginnings! Thank you so much for making Gourmet Momma what she is now! I hope this works out better for everyone because now I can keep up with my recipes and my regular blogging life!! See you over at <a href="http://projectdomesticbliss.blogspot.com/">PDB!!!!!!!!</a><br /><br />--Nikki<br />The Gourmet MommaThe Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-11538714088411251312009-01-10T17:36:00.004-06:002009-01-10T17:45:09.268-06:00Gourmet Momma turnes 1!<a href="http://3.bp.blogspot.com/_eSW48tdQABg/SWkyqnxd4EI/AAAAAAAABo4/WKeRbNBtIZ0/s1600-h/OrangeSesameChickenStir-Fry.jpg"><img id="BLOGGER_PHOTO_ID_5289814945135714370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SWkyqnxd4EI/AAAAAAAABo4/WKeRbNBtIZ0/s400/OrangeSesameChickenStir-Fry.jpg" border="0" /></a>Wow! I missed our birthday! But that's OK, because the Gourmet Momma knows how to party ALL WEEK!! :) Our Birthday was actually on the 7Th! So Happy Birthday GM!<br /><br />So, I thought I would celebrate by sharing a recipe for one of my favorite meals! Chinese Orange Sesame Chicken Stirfry (SLIMMED DOWN!!)<br /><br /><strong>Chinese Orange Sesame Chicken Stirfry</strong><br /><span style="color:#cc0000;">Grocery List:<br />2 tsp sesame seeds<br />2 boneless, skinless chicken breast halves, cut in chunks<br />1 Tbsp cornstarch<br />2-1⁄2 tsp oil<br />1-lb bunch bok choy, stalks and leaves cut in half lengthwise, then in pieces crosswise, leaves and stalks separated<br />2 small red peppers, cut in strips<br />1⁄3 cup each stir-fry sauce, orange juice and water<br />1 tsp grated orange zest<br /><br /></span>How to make it:<br />1. Cook sesame seeds in large nonstick skillet over medium heat until golden and fragrant. Set aside. Put chicken and cornstarch in ziptop bag. Seal and shake to coat.<br /><br />2. Heat 2 tsp oil in same skillet until hot but not smoking. Add chicken; stir-fry 5 minutes until opaque in center. Remove to a large plate.<br /><br />3. Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.<br /><br />4. Add bok choy leaves; stir-fry 2 minutes. Mix remaining ingredients. Stir into skillet. Return chicken; stir until simmering. Place on serving plate; sprinkle with sesame seeds.<br /><br /><span style="color:#990000;">Nutritional Information<br />(serves 4)<br />199cal.<br />5g fat<br />2g fiber<br />4 WW points</span>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com2tag:blogger.com,1999:blog-7599492246398160562.post-41810140066995650982008-12-23T13:03:00.005-06:002008-12-23T13:11:08.630-06:00Cookies for Santa<a href="http://3.bp.blogspot.com/_eSW48tdQABg/SVE27CErMgI/AAAAAAAABow/-IzvtpHSmI4/s1600-h/santacookies.jpg"><img id="BLOGGER_PHOTO_ID_5283064225678963202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 326px; CURSOR: hand; HEIGHT: 387px" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SVE27CErMgI/AAAAAAAABow/-IzvtpHSmI4/s400/santacookies.jpg" border="0" /></a> Christmas is almost here and Santa cookies are a MUST! I mean, he has to keep his belly like a bowl full of jelly, right?<br /><br />While I was surfing around for a perfect recipe to test out for the blog, I came upon <a href="http://www.seriouseats.com/">SeriousEats.com</a> and found some of the best advice for making the perfect sugar cookie! <a href="http://www.seriouseats.com/recipes/2008/12/sugar-cookies-recipe-gina-depalma-holidays.html">Here is a link </a>to their recipe which is awesome, and here are 5 steps to perfect sugar cookies!<br /><br /><br /><span style="color:#cc0000;">1. Measure Carefully<br />Any sugar cookie recipe is a delicate proportional balance of fat, sugar and flour, so be sure to measure your ingredients carefully in order to get the desired finished texture (crisp, chewy, delicate, melting, etc).<br /></span><br /><span style="color:#ff6600;">2. Mind Your Butter!<br />A key step in making sugar cookies is the creaming of butter and sugar. If the butter is too soft, your cookies will be greasy, and if it is too cold, they'll seem like lead weights. It is important to start with evenly softened butter, and the only way to do this properly is to take it out of the refrigerator and, uh, wait. Always soften butter in a temperate environment until it yields gently to pressure; if you want to hasten the process a bit, cut the butter into even sized pieces and spread them out. This is not the time to attempt any wacky moves in the microwave or on the stove top. If your recipe requires shortening, make sure it is ultra-fresh and stored in a cool, dry place to maintain the proper consistency.</span><br /><br /><span style="color:#990000;"><span style="color:#cc0000;">3. Keep Flavorings Simple and of the Highest Quality<br />Sugar cookies are, by nature, an example of sublime simplicity. Vanilla is classic, and some freshly grated lemon or orange zest provides a nice contrast. Anything beyond that, and it becomes a different cookie.</span><br /></span><br /><span style="color:#ff6600;">4. Roll and Cut in a Dough-Friendly Environment<br />This means as far away from the screaming hot oven as possible. After chilling your dough, divide it into three or four pieces. Soften it just until you can press it slightly with your rolling pin; the dough should still be cool to the touch while you are rolling. Work in an assembly line, keeping the other pieces of dough chilled. Keep your rolling surface well dusted with flour—but not too much—and move the dough around to prevent it from sticking. Cut your cookies closely as possible to minimize the amount of scraps, since the dough will become tougher each time your re-roll it.</span><br /><br /><span style="color:#cc0000;">5. Move Your Baking Sheets<br />Rotate your baking sheets 180 degrees, halfway through the baking time. Baking on the center rack is best, but if you are using multiple oven racks, switch the position of the sheets, moving top to bottom, bottom to top. Both steps will help the cookies brown evenly and help to prevent over-browned edges.</span><br /><br />I hope these help make your Santa cookies better than ever! Thank you to Serious Eats for your tips, and from all of us at Gourmet Momma, we hope you all have a VERY Merry Christmas with your families!! God Bless!The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com1tag:blogger.com,1999:blog-7599492246398160562.post-73081003356995686422008-11-30T21:23:00.003-06:002008-11-30T21:30:02.850-06:00Light and Healthy: Moroccan Chicken and Couscous<a href="http://3.bp.blogspot.com/_eSW48tdQABg/STNZ1Owd27I/AAAAAAAABNc/KHX8FpSSf6k/s1600-h/squashcous.jpg"><img id="BLOGGER_PHOTO_ID_5274658359610301362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/STNZ1Owd27I/AAAAAAAABNc/KHX8FpSSf6k/s400/squashcous.jpg" border="0" /></a>So the Holidays are over and the turkey and sides are gone. I don't know about you, but I am ready for some new flavors! Well, this dish does just the trick!<br />Rich and full of spice, this dish will win over anyone! Its also great to make and take to your Christmas Parties that are just around the corner.<br /><br /><strong>Moroccan Chicken and Couscous</strong><br /><span style="color:#cc0000;">Grocery List:<br />2 tsp olive oil</span> <div><span style="color:#cc0000;">4 boneless, skinless chicken thighs, each cut into 3 pieces </span></div><div><span style="color:#cc0000;">1/4 tsp salt</span></div><div><span style="color:#cc0000;">1 can (14 1/2 oz) chicken broth</span></div><div><span style="color:#cc0000;">1 can (14 1/2 oz) diced tomatoes with garlic and onion</span></div><div><span style="color:#cc0000;">1 (about 1 lb) cubed fresh butternut squash, peeled</span></div><div><span style="color:#cc0000;">1/2 cup raisins</span></div><div><span style="color:#cc0000;">2 tsp ground cumin</span></div><div><span style="color:#cc0000;">1 tsp each ground cinnamon and smoked paprika</span></div><div><span style="color:#cc0000;">1 cup plain couscous</span></div><div><span style="color:#cc0000;">1 cup frozen peas</span></div><div><br />How to make it:<br />1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.</div><div><br />2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.<br /><br /><span style="color:#009900;">Nutritional Information:<br />(serves 5)<br />347cal<br />5g fat<br />7g fiber<br />7 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-39368195944040820082008-11-25T11:14:00.003-06:002008-11-25T11:22:10.077-06:00Thanksgiving...The battle of the pies!<a href="http://3.bp.blogspot.com/_eSW48tdQABg/SSwz0en3pMI/AAAAAAAABNU/eUbhhCUsBi4/s1600-h/pumpkinpecanpie.jpg"><img id="BLOGGER_PHOTO_ID_5272646240410510530" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 267px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SSwz0en3pMI/AAAAAAAABNU/eUbhhCUsBi4/s400/pumpkinpecanpie.jpg" border="0" /></a> Hey Everyone!!<br /><br />First of all, I want to say thank you for all of the support on Cook it Blog it! Its really an awesome site, and I hope to see more people subscribe and check out the other ladies on there!!<br /><br />Now, on to Thanksgiving. Can you believe it's already here? One thing I know about this day is that people love turkey, but they can not resist the pie!<br />The battle in my home? Pumpkin or Pecan?<br />How about BOTH? This Pumpkin Pecan Pie is a southern specialty, and this recipe is sure to knock your socks off!!<br /><br /><strong>Pumpkin Pecan Pie</strong><br /><br /><span style="color:#cc0000;">Grocery List:<br /></span><span style="color:#cc0000;">3 eggs, divided </span><br /><span style="color:#cc0000;">1 cup canned solid pack pumpkin </span><br /><span style="color:#cc0000;">1 cup sugar, divided </span><br /><span style="color:#cc0000;">1/2 tsp ground cinnamon </span><br /><span style="color:#cc0000;">1/4 tsp ground ginger </span><br /><span style="color:#cc0000;">1/8 tsp ground cloves </span><br /><span style="color:#cc0000;">2/3 cup karo light or dark syrup </span><br /><span style="color:#cc0000;">2 Tbsp butter, melted </span><br /><span style="color:#cc0000;">1 ts vanilla </span><br /><span style="color:#cc0000;">1 cup coarsely chopped pecans </span><br /><span style="color:#cc0000;">1 prepared deep dish pie crust*</span><br /><br /><strong>How to make it:</strong><br />Preheat oven to 350. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.<br /><br />1.) In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust.<br /><br />2.) In medium bowl, beat remaining two eggs, slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.<br /><br />3.) Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.<br /><br /><span style="color:#009900;">Since this is Thanksgiving, I am not listing the nutritional information, because let's face it! There isn't any!! hehe Just eat a slice or two and enjoy! Work it off shopping on Black Friday.<br /></span><br />I hope you all have a wonderful Holiday!! See you next week! :)The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-83311235891028212432008-11-17T09:01:00.005-06:002008-11-17T09:15:36.296-06:00Cook it, Blog it...now by the Gourmet Momma!<center><img src="http://1.bp.blogspot.com/_XgbsPXseWUE/SRRx9Rd9E3I/AAAAAAAAAT8/IyVrrp46g54/S1600-R/cibilogo.bmp" /></center><p><br /><br />Hey Everyone! So you all know that <a href="http://www.modkidboutique.blogspot.com/">Patty</a> and I teamed up on her awesome blog idea, "Cook it, Blog it". But since her amazing fabric line, Andalucia, has launched, she is so busy that she didn't feel she was able to keep it going! So we teamed up once again, and now Cook it, blog it, will be run by ME, the Gourmet Momma! :)<br /><br />You can new find Cook it, Blog it <a href="http://cookitblogit.blogspot.com/">HERE!!</a><br /><br />Its so exciting, and I am so honored that Patty asked me to take over for her!<br /><br />So how does it work? Well, its really very simple.<br /><span style="color:#cc0000;"><strong>Step 1: COOK IT! Make something really yummy.<br /><span style="color:#009900;">Step 2: BLOG IT! Take a picture and blog about your cooking, share your recipe and any tips you have with other awesome blog chicks!</span></strong></span><br /><br />Want to get added to the cook it, blog it list? Simply leave a comment <a href="http://gourmetmomma.blogspot.com/2008/11/cook-it-blog-itnow-by-gourmet-momma.html">HERE</a>, and I will add you. This link will be available at the top of the blog in the next few days so you don't have to spend your time searching for it! :)<br /><br />Thanks again Patty, I love ya! And thank you to all you awesome Cooking Divas out there! Let make Cook it, Blog it a great place for fun, food, and inspiration!<br /><br /><span style="color:#ff6600;">**Also, Cook it, Blog it has a </span><a href="http://www.flickr.com/groups/775851@N20/"><span style="color:#ff6600;">Flickr group </span></a><span style="color:#ff6600;">for sharing all your photos, so remember to hop over there and share as well.<br /></span><br /><span style="color:#009900;">And if you are already on the blog roll for cook it blog it, or you just joined, make sure to snag this spiffy banner for your blog.<br /></span><img src="http://i221.photobucket.com/albums/dd42/expressivestylegraphics/cookblog.jpg" /><br />(I will have this available to snag and link back on the blog sidebar in the next day or so also!!)</p>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com81tag:blogger.com,1999:blog-7599492246398160562.post-2679014808002965592008-11-16T16:55:00.003-06:002008-11-16T16:58:37.078-06:00You MUST know about this...<center><img src="http://mywoodenspoon.com/wp-content/uploads/2008/11/prizes-oh-my.png"></center><br /><br />Hey Folks!<br /><br />I was surfing through blogland getting some recipe inspiration when I stumbled upon a GREAT blog doing an AMAZING giveaway! :)<br /><br />Have you ever wanted an Immersion Blender, a Food Processor, or a Kitchenaid Stand Mixer? That would be great right?<br /><br />Then head on over to <a href="http://mywoodenspoon.com/2008/11/15/stand-mixer-immersion-blender-food-processor-oh-my-giveaway/#comment-13024">My Wooden Spoon </a>and enter her giveaway! She will be giving one of these amazing prizes to a very lucky winner for Christmas! :) So what are you waiting for? Get your booty over there and sign up!!!<br /><br />See you Monday!The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-50124441181273187702008-11-06T14:39:00.002-06:002008-11-06T15:17:25.386-06:00IM BACK!!!!!<center><img src="http://i537.photobucket.com/albums/ff338/PDBblog/thanksgiving.jpg"></center><br />Wow! I feel so bad everyone! I have taken a break from Gourmet Momma to work on some different projects and work on well...work! This is a very busy season for me. Everyone wants their blogs designed by Christmas!!<br /><br />But I hope that I can get back into the swing of things very soon! Gourmet momma has a really AWESOME announcement about a partnering in the next few days. I also am looking for some feedback on some other ideas that I have been throwing around, so I should have a poll up very soon about that too. And of course, tons of new recipes!!!!<br /><br />Thanks so much for being so faithful to GM and our all of our supporters and sponsors. I cant wait to get back to posting!!The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-55679494868001923142008-09-23T17:24:00.003-05:002008-09-23T17:28:31.604-05:00Drop a Dress Size Dinners: Orange BBQ Drumsticks<a href="http://1.bp.blogspot.com/_eSW48tdQABg/SNltcFflb1I/AAAAAAAABNM/eyOIQ0XzItQ/s1600-h/orangechicken.jpg"><img id="BLOGGER_PHOTO_ID_5249347169955442514" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eSW48tdQABg/SNltcFflb1I/AAAAAAAABNM/eyOIQ0XzItQ/s400/orangechicken.jpg" border="0" /></a>Hey everyone! Wow, I am quite the blog slacker! Well, over here anyway, my Domestic Bliss blog gets more attention, and I feel bad for that! So I am thinking of maybe a fusion of the two blogs? What you you all think?? Leave me a comment and let me know!<br /><div></div><br /><div>For today, I am happy to share another awesome Drop a Dress Size Dinner! Enjoy...</div><div></div><br /><div>Orange BBQ Drumsticks</div><div>Grocery List:</div><div>3/4 cup barbecue sauce<br />1/4 cup orange marmalade<br />2 tsp chili powder<br />8 chicken drumsticks<br />1 lb broccolini<br />1/2 cup water </div><div> </div><div>How to make it:</div><div>Heat oven to 450°F. You’ll need a rimmed baking pan lined with nonstick foil. </div><div></div><br /><div>Stir together 3/4 cup barbecue sauce, 1/4 cup orange marmalade and 2 tsp chili powder. Reserve 1/4 cup; toss remaining with 8 chicken drumsticks. Place on pan. Bake 25 minutes or until cooked through. </div><div></div><br /><div>Meanwhile, put 1 lb broccolini and 1/2 cup water in glass bowl. Cover; microwave on high until tender. Drizzle chicken with sauce.</div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com8tag:blogger.com,1999:blog-7599492246398160562.post-21913170016745630712008-09-08T15:34:00.009-05:002008-09-08T16:17:54.873-05:00Meals for a week: August 8th thru 12th<div>So after all of the emails and comments, you all seem to really like the meny planning monday, and would like me to keep it up for a while! :)</div><div><br />So, I will be posting once a week, on Monday's, with 5 meals and one dessert for you to prepare for the next week. </div><div></div><br /><div>And remember, please keep your ask the chef questions coming in!!</div><div>Monday: Toasted Tuna Melts</div><div>Tuesday: Best-Ever Cheeseburgers</div><div>Wednesday: Garlic Steak & Onions</div><div>Thursday: Crispy Salsa Chicken </div><div>Friday: Quick 'n Easy Sausage on a Bun </div><div>Dessert: Crispy Peanut Butter Bars</div><div>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><br /><div><a href="http://3.bp.blogspot.com/_eSW48tdQABg/SMWSwAGnrxI/AAAAAAAABM8/rFb3bgyAoLA/s1600-h/week2tunamelts.jpg"><img id="BLOGGER_PHOTO_ID_5243758694501953298" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SMWSwAGnrxI/AAAAAAAABM8/rFb3bgyAoLA/s400/week2tunamelts.jpg" border="0" /></a><strong>Monday - Toasted Tuna Melts:</strong></div><div><span style="color:#cc0000;">Grocery List:</span></div><div><span style="color:#cc0000;">4 slices white bread, toasted </span></div><div><span style="color:#cc0000;">1/4 cup Cream Cheese Spread </span></div><div><span style="color:#cc0000;">1/4 cup MIRACLE WHIP Dressing </span></div><div><span style="color:#cc0000;">2 cans (6-1/2 oz. each) tuna, drained, flaked </span></div><div><span style="color:#cc0000;">1/2 cup chopped celery </span></div><div><span style="color:#cc0000;">1/2 cup sliced green onions </span></div><div><span style="color:#cc0000;">1 cup Shredded Cheddar Cheese </span></div><div><br />How to make it:<br />1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside. </div><div><br />2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions. </div><div><br />3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese. </div><div><br />4. Bake 5 min. or until Cheddar cheese is melted. </div><div> </div><div><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">360cal, 20g fat, 1g fiber, 9 WW points</span></div><div><br />- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><div><a href="http://2.bp.blogspot.com/_eSW48tdQABg/SMWSCHo-_zI/AAAAAAAABM0/peoP43c0hYA/s1600-h/week2burger.jpg"><img id="BLOGGER_PHOTO_ID_5243757906251153202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_eSW48tdQABg/SMWSCHo-_zI/AAAAAAAABM0/peoP43c0hYA/s400/week2burger.jpg" border="0" /></a><strong>Tuesday - Best-Ever Cheeseburgers</strong></div><div><span style="color:#cc0000;">Grocery List:<br />1 lb. extra lean ground beef </span></div><div><span style="color:#cc0000;">1/3 cup Barbecue Sauce, divided </span></div><div><span style="color:#cc0000;">4 large onion slices (1/4 inch thick) </span></div><div><span style="color:#cc0000;">4 cheese singles </span></div><div><span style="color:#cc0000;">4 whole wheat hamburger buns, split </span></div><div><span style="color:#cc0000;">1 tomato, cut into 4 slices </span></div><div><span style="color:#cc0000;">(I also like a little turkey bacon on mine!)</span></div><div><br />How to make it:<br />1. Preheat grill to medium-high heat. </div><div><br />2. Mix meat and 2 Tbsp. of the barbecue sauce. Shape into four 1/2-inch-thick patties; set aside. Brush onions with 1 Tbsp. of the remaining barbecue sauce. </div><div><br />3. Grill patties and onions 4 min. on each side or until burgers are cooked through (160ºF) and onions are crisp-tender, brushing burgers with remaining barbecue sauce and topping with the cheese singles for the last minute of the grilling time. Meanwhile, grill buns, cut-sides down, 1 min. or until lightly toasted. </div><div><br />4. Fill buns with burgers, onions and tomatoes. </div><div><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">340cal, 11g fat, 2g fiber, 7 WW points</span></div><br /><div>- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><div><a href="http://3.bp.blogspot.com/_eSW48tdQABg/SMWUxDj7-vI/AAAAAAAABNE/oRImFPiIsrU/s1600-h/week2steak.jpg"><img id="BLOGGER_PHOTO_ID_5243760911633349362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SMWUxDj7-vI/AAAAAAAABNE/oRImFPiIsrU/s400/week2steak.jpg" border="0" /></a><strong>Wednesday - Garlic Steak & Onions</strong></div><div><span style="color:#cc0000;">Grocery List:<br />1 boneless beef sirloin steak (1 lb.) </span></div><div><span style="color:#cc0000;">1/2 tsp. freshly ground black pepper </span></div><div><span style="color:#cc0000;">1 large onion, cut into thin slices </span></div><div><span style="color:#cc0000;">2 tsp. minced garlic </span></div><div><span style="color:#cc0000;">1/4 cup KRAFT Sun-Dried Tomato Dressing</span></div><div><span style="color:#cc0000;">2 Tbsp. Grated Parmesan Cheese </span></div><div><span style="color:#cc0000;">3 cups broccoli florets, steamed </span></div><div><span style="color:#cc0000;">(I also like to warm a few corn tortillas to wrap them in also!)</span></div><div><br />How to make it:<br />1. Heat large nonstick skillet sprayed with cooking spray on medium heat. Add steak; sprinkle with pepper. Cook steak 5 to 6 min. on each side or until medium doneness (160ºF). Remove from skillet, reserving drippings in skillet. Place steak on cutting board; cover loosely with foil. </div><div><br />2. Add onions and garlic to skillet. Stir in dressing; cover with lid. Cook 5 min.; stir. Cook, uncovered, an additional 4 to 5 min. or until onions are tender, stirring occasionally. Meanwhile, cut steak across the grain into thin slices; place on serving platter. </div><div><br />3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli. </div><div><span style="color:#009900;">*I made a fresh garden pasta salad to go with it also, it is awesome!</span></div><div><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">210cal, 3g fat, 2g fiber, 5 WW points</span></div><div><br />- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><div><a href="http://3.bp.blogspot.com/_eSW48tdQABg/SMWR23UIAjI/AAAAAAAABMk/ndlWGpu9fgQ/s1600-h/week2salsachicken.jpg"><img id="BLOGGER_PHOTO_ID_5243757712890135090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SMWR23UIAjI/AAAAAAAABMk/ndlWGpu9fgQ/s400/week2salsachicken.jpg" border="0" /></a><strong>Thursday - Crispy Salsa Chicken</strong> </div><div><span style="color:#cc0000;">Grocery List:<br />4 small boneless skinless chicken breast halves (1 lb.) </span></div><div><span style="color:#cc0000;">1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix </span></div><div><span style="color:#cc0000;">1/2 cup Thick 'N Chunky Salsa </span></div><div><span style="color:#cc0000;">1/2 cup Shredded Monterey Jack Cheese </span></div><div><br />How to make it:</div><div>1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet. </div><div> </div><div>2. Bake 20 min. or until chicken is cooked through (170°F). </div><div> </div><div>3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.</div><div><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">270cal, 8g fat, 1g fiber, 6 WW points</span></div><div><br />- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><div><a href="http://2.bp.blogspot.com/_eSW48tdQABg/SMWRyl1UR_I/AAAAAAAABMc/QxUcD-rLovI/s1600-h/week2sausage.jpg"><img id="BLOGGER_PHOTO_ID_5243757639478036466" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_eSW48tdQABg/SMWRyl1UR_I/AAAAAAAABMc/QxUcD-rLovI/s400/week2sausage.jpg" border="0" /></a><strong>Friday - Quick 'n Easy Sausage on a Bun</strong></div><div><span style="color:#cc0000;">Grocery List:<br />4 Italian sausage links (1 lb.) </span></div><div><span style="color:#cc0000;">1-1/2 cups each: red and green pepper wedges </span></div><div><span style="color:#cc0000;">1 medium onion, sliced, separated into rings </span></div><div><span style="color:#cc0000;">1/4 cup Balsamic Vinaigrette Dressing </span></div><div><span style="color:#cc0000;">1 can (15 oz.) diced tomatoes, undrained </span></div><div><span style="color:#cc0000;">4 Italian bread rolls, split, toasted </span></div><div><span style="color:#cc0000;">3/4 cup Shredded Mozzarella Cheese </span></div><div><br />How to make it:<br />1. Heat large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm. </div><br /><div>2. Add peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally. </div><div><br />3. Cut sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls. </div><div><span style="color:#009900;">**I love these "open face" style too!</span></div><div><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">440cal, 24g fat, 5g fiber, 10 WW points</span></div><div><br />- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</div><div><a href="http://3.bp.blogspot.com/_eSW48tdQABg/SMWRtBFv0ZI/AAAAAAAABMU/-peoQ4zdbyM/s1600-h/week2dessert.jpg"><img id="BLOGGER_PHOTO_ID_5243757543715492242" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SMWRtBFv0ZI/AAAAAAAABMU/-peoQ4zdbyM/s400/week2dessert.jpg" border="0" /></a><strong>Dessert - Crispy Peanut Butter Bars</strong></div><div><span style="color:#cc0000;">Grocery List:<br />1 bag (10 oz) peanut butter chips </span></div><div><span style="color:#cc0000;">1 stick (1/2 cup) butter </span></div><div><span style="color:#cc0000;">6 1/2 cups crisp rice cereal </span></div><div><span style="color:#cc0000;">1 bag (12 oz) semisweet chocolate chips </span></div><div><span style="color:#cc0000;">1/2 cup light corn syrup </span></div><div><span style="color:#cc0000;">1/2 cup honey-roasted peanuts, chopped </span></div><div><br />How to make it:</div><div>1. You'll need a 13 x 9-in. baking pan lined with nonstick foil to extend about 2 in. above narrow ends of pan.</div><div><br />2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth. Remove from heat, add cereal and stir until evenly coated.</div><div><br />3. Scrape into prepared pan, spread evenly, then cover with wax paper. Use another 13 x 9-in. pan or heavy book on top to press into an evenly compact layer, then remove wax paper. Place pan in freezer 10 minutes or until firm.</div><div><br />4. Melt chocolate chips as directed on bag. Add corn syrup and stir until well blended. Spread chocolate evenly on cereal mixture, then sprinkle with nuts. Top with wax paper and lightly press nuts into chocolate. Remove wax paper; refrigerate pan 1 hour or until firm.</div><div><br />5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.</div><div><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">89cal, 5g fat, 0g fiber, 2 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com5tag:blogger.com,1999:blog-7599492246398160562.post-91593983527841797972008-09-04T15:26:00.011-05:002008-09-04T15:55:13.708-05:00Meals for a weekHey Everyone!!<br /><br />Ok, so I know my posting has been sporadic! This transition to school is harder on me than Lagan! :) hehe<br /><br />So I thought I would put together an entire week's worth of meals for you that only take one trip to the grocery store! So they not only save your time and money, but they are healthy and delicious.<br /><br />Meals for a week-<br />Monday: Spaghetti with Zesty Bolognese<br />Tuesday: Cheesy Chicken & Veggie Mac<br />Wednesday: Easy Slow-Cooker Beef Stew<br />Thursday: Skillet Chicken & Vegetables Parmesan<br />Friday: Digiorno Harvest Wheat Pizza<br />- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<br /><a href="http://1.bp.blogspot.com/_eSW48tdQABg/SMBJvlfAn-I/AAAAAAAABMM/6_l8M8s3gYg/s1600-h/week1spag.jpg"><img id="BLOGGER_PHOTO_ID_5242271048124112866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eSW48tdQABg/SMBJvlfAn-I/AAAAAAAABMM/6_l8M8s3gYg/s400/week1spag.jpg" border="0" /></a><strong>Spaghetti with Zesty Bolognese</strong><br /><span style="color:#cc0000;">Grocery List:<br />1 small onion, chopped </span><br /><span style="color:#cc0000;">1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing </span><br /><span style="color:#cc0000;">1 lb. extra lean ground beef </span><br /><span style="color:#cc0000;">1 can (15 oz.) tomato sauce </span><br /><span style="color:#cc0000;">1 can (14 oz.) diced tomatoes, undrained </span><br /><span style="color:#cc0000;">2 Tbsp. PHILADELPHIA Neufchatel Cheese </span><br /><span style="color:#cc0000;">12 oz. spaghetti, uncooked </span><br /><span style="color:#cc0000;">1/4 cup KRAFT Grated Parmesan Cheese<br /></span><br />How to make it:<br />COOK onions in dressing in large skillet on medium heat. Increase heat to medium-high. Add meat; cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to boil. Reduce heat to medium-low; simmer 15 min. Remove from heat. Stir in Neufchatel cheese until well blended.<br /><br />MEANWHILE, cook pasta as directed on package.<br />SPOON sauce over pasta. Sprinkle with Parmesan cheese.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />390cal<br />8g fat<br />4g fiber<br />8 WW points<br /></span><span style="color:#009900;">- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -<br /></span><a href="http://2.bp.blogspot.com/_eSW48tdQABg/SMBJsUY--MI/AAAAAAAABME/VpM5AwaClGM/s1600-h/week1mac.jpg"><img id="BLOGGER_PHOTO_ID_5242270991995828418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_eSW48tdQABg/SMBJsUY--MI/AAAAAAAABME/VpM5AwaClGM/s400/week1mac.jpg" border="0" /></a><strong>Cheesy Chicken & Veggie Mac<br /></strong><span style="color:#cc0000;">Grocery List:<br />1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner </span><br /><span style="color:#cc0000;">1 pkg. (10 oz.) frozen mixed vegetables </span><br /><span style="color:#cc0000;">1/4 cup fat-free milk </span><br /><span style="color:#cc0000;">2 tsp. butter </span><br /><span style="color:#cc0000;">1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup) </span><br /><span style="color:#cc0000;">1/8 tsp. garlic powder<br /><br /></span>How to make it:<br />COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.<br /><br />ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />320cal<br />6g fat<br />4g fiber<br />6 WW points<br /></span><span style="color:#009900;">- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</span><br /><a href="http://4.bp.blogspot.com/_eSW48tdQABg/SMBJqBXl3qI/AAAAAAAABL8/OPjfw9iCpGI/s1600-h/week1stew.jpg"><img id="BLOGGER_PHOTO_ID_5242270952529976994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SMBJqBXl3qI/AAAAAAAABL8/OPjfw9iCpGI/s400/week1stew.jpg" border="0" /></a><strong>Easy Slow-Cooker Beef Stew<br /></strong><span style="color:#cc0000;">Grocery List:<br />1 cup fat-free reduced-sodium beef broth </span><br /><span style="color:#cc0000;">1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing </span><br /><span style="color:#cc0000;">1/4 cup KRAFT Original Barbecue Sauce </span><br /><span style="color:#cc0000;">1 tsp. dried oregano leaves </span><br /><span style="color:#cc0000;">1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes </span><br /><span style="color:#cc0000;">1 lb. red potatoes, quartered </span><br /><span style="color:#cc0000;">4 large carrots, cut into 1-inch-thick slices </span><br /><span style="color:#cc0000;">1 large onion, cut into chunks </span><br /><span style="color:#cc0000;">2 slices Bacon, chopped </span><br /><span style="color:#cc0000;">3 Tbsp. flour </span><br /><span style="color:#cc0000;">3 Tbsp. water<br /><br /></span>How to make it:<br />MIX broth, dressing, barbecue sauce and oregano in slow cooker. Add all remaining ingredients except flour and water; toss to coat. Cover with lid. Cook on LOW for 8 to 9 hours (or on HIGH for 4 to 5 hours).<br /><br />TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.<br /><br />MIX flour and water until well blended. Stir into juices in slow cooker; cover. Cook on HIGH for 15 min. or until sauce is slightly thickened. Spoon over meat and vegetables.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />420cal<br />16g fat<br />6g fiber<br />9 WW points</span><br /><span style="color:#009900;">- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</span><br /><a href="http://3.bp.blogspot.com/_eSW48tdQABg/SMBJnj0uy_I/AAAAAAAABL0/EXsy6EOacMk/s1600-h/week1chicken.jpg"><img id="BLOGGER_PHOTO_ID_5242270910239394802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SMBJnj0uy_I/AAAAAAAABL0/EXsy6EOacMk/s400/week1chicken.jpg" border="0" /></a><strong>Skillet Chicken & Vegetables Parmesan<br /></strong><span style="color:#cc0000;">Grocery List:<br />1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing </span><br /><span style="color:#cc0000;">2 cloves garlic, minced </span><br /><span style="color:#cc0000;">4 small boneless skinless chicken breast halves (1 lb.) </span><br /><span style="color:#cc0000;">1 tsp. dried basil leaves, divided </span><br /><span style="color:#cc0000;">1/4 tsp. black pepper </span><br /><span style="color:#cc0000;">1 pkg. (10 oz.) frozen mixed vegetables, thawed </span><br /><span style="color:#cc0000;">2 Tbsp. KRAFT Grated Parmesan Cheese<br /><br /></span>How to make it:<br />MIX dressing and garlic in large skillet. Cook on medium heat 1 min. Add chicken; season with 3/4 tsp. of the basil and the pepper. Cook 4 to 5 min. on each side or until chicken is cooked through (165ºF).<br /><br />ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.<br /><br />SPRINKLE with the cheese.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />200cal<br />4.5g fat<br />2g fiber<br />4 WW points</span><br /><span style="color:#009900;">- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -</span><br /><a href="http://4.bp.blogspot.com/_eSW48tdQABg/SMBJlCa58eI/AAAAAAAABLs/JXkn8DyS2Xs/s1600-h/week1pizza.jpg"><img id="BLOGGER_PHOTO_ID_5242270866912965090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SMBJlCa58eI/AAAAAAAABLs/JXkn8DyS2Xs/s400/week1pizza.jpg" border="0" /></a><strong>DiGiorno Pizza.</strong> Just follow directions on box and serve with a large side salad!The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-9508701942034682402008-09-01T20:56:00.005-05:002008-09-01T21:24:59.062-05:00As the Chef: Cooking chicken breasts<a href="http://3.bp.blogspot.com/_eSW48tdQABg/SLyj4EAoMtI/AAAAAAAABLU/av2c0nSA_cI/s1600-h/ask1.gif"><img id="BLOGGER_PHOTO_ID_5241244249896792786" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SLyj4EAoMtI/AAAAAAAABLU/av2c0nSA_cI/s200/ask1.gif" border="0" /></a> Hey Everyone! I hope you all had a great three day weekend! We hung out with my sister and her husband, playing the Wii and eating! lol Good times! So anyway, I am so excited because I haven't done an ask the chef question in a long time. You have been sending them in, and I usually reply via email, but I thought this one was perfect for lots of us, because I know we all have this problem from time to time! :) So enjoy! :)<br /><div></div><br /><div></div><br /><div><span style="color:#cc0000;">April from </span><a href="http://www.thefragranthand.blogspot.com/"><span style="color:#cc0000;">The Fragrant Hand </span></a><span style="color:#cc0000;">asks:<br />"I have trouble sautéing skinless boneless chicken breasts, which is kind-of embarrassing because it seems so basic. I can't seem to get them done all the way thru. I have tried pounding the breasts to make them more of a uniform thickness and sometimes that helps, but not always. Recipes always say to cook 5 or 6 minutes on each side, I'm ending up w/ undercooked chicken even at 8 or 9 minutes per side. I also often end up with chicken that is tough when we go to eat it. How can I get the chicken to cook all the way thru and not end up tough?"</span> </div><div></div><div><br /><span style="color:#009900;">Hey April,<br />Please don't feel embarrassed! I am a trained professional and still have problems with this from time to time!<br />What I would suggest is first, make sure your pan is pre-heated, then add a tiny bit of oil or cooking spray just before adding in your chicken. This will seal the outside and lock the juices inside to insure a really moist breast. Also, I want to show you how to butterfly a chicken breast! This is the BEST way to make sure you have even cooking, and it's not hard at all to do!</span> </div><br /><div><span style="color:#ff6600;">So here is a little tutorial on how to do this!<br /></span><a href="http://2.bp.blogspot.com/_eSW48tdQABg/SLyjTnnhYnI/AAAAAAAABLM/9nrWidfcu1k/s1600-h/step1.jpg"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5241243623800005234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_eSW48tdQABg/SLyjTnnhYnI/AAAAAAAABLM/9nrWidfcu1k/s200/step1.jpg" border="0" /></span></a><span style="color:#ff6600;">Step 1:<br />lay your chicken breast down on your cutting board with the thickest side facing away from you.<br /></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><a href="http://4.bp.blogspot.com/_eSW48tdQABg/SLyjRV4065I/AAAAAAAABLE/yePfbJ-UxKw/s1600-h/step2.jpg"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5241243584681012114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SLyjRV4065I/AAAAAAAABLE/yePfbJ-UxKw/s200/step2.jpg" border="0" /></span></a><span style="color:#ff6600;">Step 2:<br />place your knife (make sure its very sharp) parallel to the cutting board and start cutting into the breast. Cut ALMOST all the way through, but not quite.<br /></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><a href="http://2.bp.blogspot.com/_eSW48tdQABg/SLyjNj4d-mI/AAAAAAAABK8/hFvQ-jKvqeM/s1600-h/step3.jpg"><span style="color:#ff6600;"><img id="BLOGGER_PHOTO_ID_5241243519718128226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_eSW48tdQABg/SLyjNj4d-mI/AAAAAAAABK8/hFvQ-jKvqeM/s200/step3.jpg" border="0" /></span></a><span style="color:#ff6600;">Step 3:<br />open breast to make sure its even. If one side is a little thicker, you can cover it with plastic wrap and use the smooth side of your mallet to pound it out. Remember, use gentle "down and away" motions for the best pounding.</span> </div><br /><div></div><br /><div>See, wasn’t that easy? I hope this helps!<br />Give it a try and remember to come tell me what you think! :)<br />Thanks so much April!<br /><span style="color:#cc0000;">--------------------------------------------------------------- </span></div><div><span style="color:#cc0000;">If you have a Question for the Chef, please email it to </span><a href="mailto:thegourmetmomma@yahoo.com"><span style="color:#cc0000;">thegourmetmomma@yahoo.com</span></a><span style="color:#cc0000;"> and you just might see it featured here!</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com2tag:blogger.com,1999:blog-7599492246398160562.post-11071808057143443012008-08-29T23:59:00.002-05:002008-08-30T00:07:22.662-05:00A Big Thankyou!<div><div>Hey Everyone!</div><div><br /></div><div>So once in a while, you all send me little love notes telling me how much you love GM and that you have added our button or featured us on your blog/website. So I just wanted to say thanks to the following ladies, give you some links, and share the love! :)<br /></div><div>Mommy Doodles added Gourmet Momma's link, and Cook it Blog it! :)</div><div><a href="http://mommydoodles.blogspot.com/">http://mommydoodles.blogspot.com/</a></div><div></div><div><br /></div><div>Awesome Michelle over at Life with Three, gave me an award! I love those! :) Thanks so much Michelle!!</div><div><a href="http://lifewiththree.blogspot.com/2008/08/spreading-bloggy-love.html">http://lifewiththree.blogspot.com/2008/08/spreading-bloggy-love.html</a></div><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_lGNBea059kQ/SLYX0-UuFeI/AAAAAAAABAU/DN9pGoQW5Rk/s1600/blogger_award.png" border="0" /></div></div><br /><p>And Melody at Pennies in my pocket used one of my recipe's in her meal planning Monday:</p><p><a href="http://penniesinmypocket.blogspot.com/2008/08/menu-plan-monday_25.html">http://penniesinmypocket.blogspot.com/2008/08/menu-plan-monday_25.html</a></p><p> </p><p>If I missed someone, I am so sorry, please let me know so I can link you up! :)</p><p>I'll be back soon with an "Ask the Chef", new recipes, and "Chef Tips"! Have a great Holiday Weekend!!</p>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-34521573700371221082008-08-27T11:56:00.004-05:002008-08-27T12:02:32.542-05:00Splendid Seafood: Beach-Shack Tacos<a href="http://4.bp.blogspot.com/_eSW48tdQABg/SLWIDUBDIII/AAAAAAAABK0/RCYhaP6fhsw/s1600-h/shrimptacos.jpg"><img id="BLOGGER_PHOTO_ID_5239243332009533570" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SLWIDUBDIII/AAAAAAAABK0/RCYhaP6fhsw/s400/shrimptacos.jpg" border="0" /></a>I was looking through my freezer today wondering what I was going to make for dinner, when a package of shrimp fell on my foot! So I brainstormed for a while before I remembered this recipe! It's perfect for a light and healthy meal, plus you don't have to buy a ton of shrimp to make it, so its friendly on the budget too!<br /><br /><strong>Beach-Shack Shrimp Tacos with Cucumber Salad<br /></strong><span style="color:#cc0000;">Grocery List:<br /></span><span style="color:#009900;"><strong>Salad</strong> </span><div><span style="color:#cc0000;">2 cups sliced Kirby cucumbers</span></div><div><span style="color:#cc0000;">1/2 cup sliced radishes </span></div><div><span style="color:#cc0000;">1/4 cup torn cilantro leaves </span></div><div><span style="color:#cc0000;">2 Tbsp rice-wine vinegar </span></div><div><span style="color:#cc0000;"></span></div><div><strong><span style="color:#009900;">Tacos </span></strong></div><div><span style="color:#cc0000;">8 corn tortillas </span></div><div><span style="color:#cc0000;">24 peeled raw jumbo shrimp (about 1 lb) </span></div><div><span style="color:#cc0000;">1 Tbsp Caribbean jerk seasoning </span></div><div><span style="color:#cc0000;">2 cups thinly shredded green cabbage </span></div><div><span style="color:#cc0000;">1 ripe mango, peeled and diced </span></div><div><span style="color:#cc0000;">1/4 cup sliced red onion </span></div><div><span style="color:#cc0000;">1/4 cup chopped cilantro </span></div><div><span style="color:#cc0000;">2 Tbsp light mayonnaise </span></div><div><span style="color:#cc0000;">1 Tbsp rice-wine vinegar </span></div><div> </div><div><span style="color:#cc0000;"></span></div><div>How to make it:</div><div>1. Salad: Combine ingredients in a bowl. Set aside.</div><div></div><div>2. Tacos: Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.</div><div></div><div>3. Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.</div><div></div><div>4. Toss remaining taco ingredients in a bowl until blended.</div><div></div><div>5. To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat. Serve with the salad.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 4 servings)<br />317cal<br />6g fat<br />5g fiber<br />6 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-86478748580836763152008-08-26T11:01:00.003-05:002008-08-26T11:09:36.421-05:00One Pan Meals: Eggplant Polenta Stacks<a href="http://4.bp.blogspot.com/_eSW48tdQABg/SLQqSIklfbI/AAAAAAAABKs/Dcu4HLnMLaQ/s1600-h/eggplantpolenta.jpg"><img id="BLOGGER_PHOTO_ID_5238858757565676978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SLQqSIklfbI/AAAAAAAABKs/Dcu4HLnMLaQ/s400/eggplantpolenta.jpg" border="0" /></a> Hey Everyone! So, you want to be a <strong>REAL</strong> gourmet momma? Then try this recipe! "Your family and guests will think that you took a cooking class or bought these at a 5 star restaurant, but all it took was a few ingredients, a little time, 45 minutes to be exact, and some awesome plating. And now your on your way to being called Chef Mom! :)<br /><br /><strong>Eggplant-Polenta Stacks</strong><br /><span style="color:#cc0000;">Grocery List:<br />1 Tbsp plus 2 tsp olive oil </span><br /><span style="color:#cc0000;">1 small eggplant (8 oz), halved, sliced (3 cups) </span><br /><span style="color:#cc0000;">3⁄4 cup chopped onion </span><br /><span style="color:#cc0000;">2 small zucchini (8 oz), sliced (2 cups) </span><br /><span style="color:#cc0000;">1⁄4 cup sliced sun-dried tomatoes </span><br /><span style="color:#cc0000;">1⁄4 tsp each salt and pepper </span><br /><span style="color:#cc0000;">1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices </span><br /><span style="color:#cc0000;">1 large plum tomato, cut into 8 slices </span><br /><span style="color:#cc0000;">1⁄2 cup shredded part-skim mozzarella </span><br /><span style="color:#cc0000;">1 cup marinara sauce, heated in microwave </span><br /><span style="color:#cc0000;">Garnish: chopped fresh basil </span><br /><br />How to make it:<br />1. Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.<br /><br />2. 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.<br /><br />3. Heat remaining 1 tsp oil in skillet. polenta; cook 2 minutes over medium-high heat until bottoms are golden.<br /><br />4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.<br /><br />5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce.<br /><span style="color:#cc0000;"><br />Nutritional Information:</span><br /><span style="color:#cc0000;">(makes 4 servings)<br />282cal<br />10g fat<br />6g fiber<br />6 WW points</span>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-41644811109291549482008-08-25T23:45:00.001-05:002008-08-25T23:47:49.146-05:00Hey Everyone!Hey loyal blog readers! I know I have been gone for a week, and what a crazy week it has been! My daughter started 1st grade today, my mom and her husband renewed their vowes this weekend, we had two bithdays this week and I am pooped!! Not to mention Im still cleaning my house to get it ready to go on the market AND Im running my graphics business full time!<br /><br />I feel like I cant breath! lol BUT...good news is, I should have some new recipes up in the next few days! I am so sorry I have been neglecting this blog, I will TRY REALLY HARD not to do it again! :)<br /><br />Have a lovely night ladies!!<br />--NikkiThe Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-85020030218184199352008-08-15T23:39:00.004-05:002008-08-15T23:46:18.258-05:00Splendid Seafood: Lemony Salmon Fettuccine<a href="http://1.bp.blogspot.com/_eSW48tdQABg/SKZbWUObpuI/AAAAAAAABKk/QbF84in7JK4/s1600-h/salmonfettuccine.jpg"><img id="BLOGGER_PHOTO_ID_5234972055809271522" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eSW48tdQABg/SKZbWUObpuI/AAAAAAAABKk/QbF84in7JK4/s400/salmonfettuccine.jpg" border="0" /></a>Hey Everyone! I am so sorry I haven't posted in a few days. Things have been a little hectic around here because my daughter will be going on a trip with my sister and BIL for a WEEK to the coast! So I'm getting her ready for that and for school when she returns, plus I'm still getting the house ready for sale! Its a crazy situation!<br /><br />So I thought I would share an idea for a recipe that I love because its really yummy, maybe not so good for you, but better than normal fettuccine Alfredo, and its quick to make!<br /><br /><strong>Lemony Salmon Fettuccine</strong><br /><span style="color:#cc0000;">Grocery List:</span> <div><span style="color:#cc0000;">1 lb fettuccine pasta </span></div><div><span style="color:#cc0000;">2 cups frozen petite green peas </span></div><div><span style="color:#cc0000;">1 jar (16 oz) Alfredo sauce </span></div><div><span style="color:#cc0000;">8-oz piece fresh salmon fillet, sliced from skin in thin 2 x 1-in. pieces </span></div><div><span style="color:#cc0000;">1/3 cup finely chopped fresh dill </span></div><div><span style="color:#cc0000;">1 Tbsp freshly grated lemon zest </span></div><div><span style="color:#cc0000;">4 thin lemon wedges (optional) </span></div><div><br />How to make it:<br />1. Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring often, 7 minutes. Add peas; boil 5 to 6 minutes until pasta is firm-tender.</div><div><br />2. Meanwhile, stir Alfredo sauce in a medium saucepan over medium-low heat 3 minutes, or until simmering. Add salmon and, stirring gently with a rubber spatula, simmer 1 to 2 minutes until fish is opaque. Cover; remove from heat.</div><div><br />3. Remove 1/2 cup cooking water from pot. Drain pasta and peas; return to pot. Add sauce, reserved cooking water, dill and lemon zest. Gently turn with a rubber spatula to mix and coat. </div><div><br />4. Pour into a serving dish or large pasta bowl. Serve with lemon wedges to squeeze over pasta.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 6 servings)<br />511cal<br />13g fat<br />4g fiber<br />11 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com6tag:blogger.com,1999:blog-7599492246398160562.post-72857799201941136092008-08-13T10:52:00.002-05:002008-08-13T10:58:45.842-05:00Splendid Seafood: Wasabi Almond Catfish<a href="http://3.bp.blogspot.com/_eSW48tdQABg/SKMEkYxs_cI/AAAAAAAABKc/EI5cDyGWXi4/s1600-h/wasabicatfish.jpg"><img id="BLOGGER_PHOTO_ID_5234032215107370434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_eSW48tdQABg/SKMEkYxs_cI/AAAAAAAABKc/EI5cDyGWXi4/s400/wasabicatfish.jpg" border="0" /></a>Today's meal is really fun because it takes a snack food and makes it a meal! No, not catfish....Wasabi Peas! When I was a private chef, I had a client that ate these non stop, so as my client gift every week, I got her a pound of them at the bulk section of my grocery store and she LOVED it! :) But I was thinking about meals that have ingredients you may have in your home but use them for a different purpose....so wasabi almond catfish was born. Enjoy!<br /><br /><strong>Wasabi Almond Catfish (and Roasted Baby Squash)<br /></strong><span style="color:#cc0000;">G</span><span style="color:#cc0000;">rocery List:<br />1 1/2 lb assorted baby squash (such as pattypan and zucchini)<br />Nonstick spray<br />1/4 tsp salt<br />1/2 cup wasabi peas<br />3 Tbsp whole almonds<br />4 farm-raised catfish fillets (4 to 5 oz each)<br />1 tsp grated lemon zest </span><div><br />How to make it:<br />1. Position racks to divide oven in thirds. Heat oven to 450ºF. You'll need 2 rimmed baking sheets lined with foil; place baby squash on one. Coat squash with spray; sprinkle with 1/8 tsp salt. Bake on bottom rack 5 minutes.<br /><br />2. Meanwhile, pulse wasabi peas and almonds in food processor to chop. Place fish on other sheet; sprinkle with 1/8 tsp salt. Top with pea mixture; coat with nonstick spray.<br /><br />3. Remove squash from oven; toss. Bake squash and fish 10 minutes until fish is cooked and squash is just tender. Toss squash with lemon zest.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 4 servings)<br />308cal<br />15g fat<br />5g fiber<br />7 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com3tag:blogger.com,1999:blog-7599492246398160562.post-11378642188387505852008-08-12T13:31:00.002-05:002008-08-12T13:44:24.146-05:00Drop a Dress Size Dinners: Moroccan Lamb Dinner<a href="http://1.bp.blogspot.com/_eSW48tdQABg/SKHZwrtvykI/AAAAAAAABKU/HBRX8G4vlfk/s1600-h/moroccanlamb.jpg"><img id="BLOGGER_PHOTO_ID_5233703672372775490" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eSW48tdQABg/SKHZwrtvykI/AAAAAAAABKU/HBRX8G4vlfk/s400/moroccanlamb.jpg" border="0" /></a>Hey Everyone! Sorry for my absence yesterday, I was spending the day with my Daughter! :) But today I bring you a recipe that is out of this world! Its another one of my awesome drop a dress size dinners! I know during the summer we want to be able to fit in our swing dresses, shorts, capri's, sleeveless tops, etc. But who wants to survive on salad all summer? I want a hearty meal that makes me feel like I am eating something bad, but I'm not! Well this meal is sure to please....<br /><br /><strong>Moroccan Lamb Dinn</strong>er<br /><span style="color:#cc0000;">Grocery List:<br />1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks<br />2 red peppers, cut in chunks<br />1 medium onion, cut in chunks<br />2 tsp minced garlic<br />1 Tbsp tandoori or garam masala spice blend<br />1/2 tsp salt<br />2 Tbsp olive oil<br />1 3/4 lb boneless leg of lamb, cut in 1-in. pieces<br />1 Tbsp chopped cilantro </span><div><br />How to make it:<br />1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.<br /><br />2. Mix squash, peppers and onion in a large bowl. Combine garlic, spice blend, salt and oil in a small bowl. Add 1 Tbsp to vegetables; toss to coat. Spread evenly on 1 baking sheet.<br /><br />3. Place on high oven rack; roast 10 minutes.<br /><br />4. Meanwhile, put lamb in large bowl. Add remaining spice mixture; toss to coat. Spread on other baking sheet. Move vegetables to low rack; put meat on high rack.<br /><br />5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.<br /><br /><span style="color:#cc0000;">Nutritional Information:</span></div><div><span style="color:#cc0000;">(makes 6 servings)<br />300cal<br />11g fat<br />5g fiber<br />6 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-60256719529122773042008-08-09T10:58:00.002-05:002008-08-09T11:05:07.975-05:00Crock Pot Meals: Short Ribs<a href="http://1.bp.blogspot.com/_eSW48tdQABg/SJ2__cusN9I/AAAAAAAABKM/u0GSbxQNBHo/s1600-h/shortribs.jpg"><img id="BLOGGER_PHOTO_ID_5232549438839076818" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_eSW48tdQABg/SJ2__cusN9I/AAAAAAAABKM/u0GSbxQNBHo/s400/shortribs.jpg" border="0" /></a>Hey Everyone! I am so sorry I didn't post yesterday, things are a little crazy around here. So I am making it up to you with a Comfort Food, cooked in the Crock Pot, that is light and healthy!!! Beat that! :) hehe Plus Short Ribs are REALLY cheap!<br /><br /><strong>Short Ribs</strong><br /><span style="color:#cc0000;">Grocery List:<br />1 can (about 14 oz) beef broth<br />1 cup chopped onion<br />2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices<br />2 medium parsnips, peeled and diced (1 1/2 cups)<br />8 oz baby carrots<br />4 meaty beef short ribs (about 2 lb)<br />1/4 tsp pepper<br />3 sprigs fresh dill<br />1 can (14 1/2 oz) diced tomatoes in juice, not drained<br />Garnish: snipped dill</span> <div><br />How to make it:</div><div>1. Mix all ingredients except short ribs, pepper, dill and tomatoes in a 3-qt or larger slow-cooker. Top with short ribs, sprinkle with pepper, then add dill and tomatoes.</div><div><br />2. Cover and cook on low 7 to 9 hours until ribs are very tender. Spoon fat off surface. Serve in shallow soup plates; sprinkle with dill.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />356cal<br />12g fat<br />8g fiber<br />7 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com5tag:blogger.com,1999:blog-7599492246398160562.post-88954067491071930392008-08-07T16:15:00.002-05:002008-08-07T16:23:54.659-05:00You Grill Girl: Greek Burgers with Tomato-Mint Salsa and Rice Salad<a href="http://4.bp.blogspot.com/_eSW48tdQABg/SJtnylScNBI/AAAAAAAABKE/2EVWJSUlqFg/s1600-h/greekburgers.jpg"><img id="BLOGGER_PHOTO_ID_5231889510821540882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_eSW48tdQABg/SJtnylScNBI/AAAAAAAABKE/2EVWJSUlqFg/s400/greekburgers.jpg" border="0" /></a>Its almost time for the kids to go back to school, so I wanted to squeeze in one more grilled dinner to sit around in the backyard, hanging out, and just enjoying the time we have together before the crazy hectic year starts again! Enjoy this entire meal for only 9 WW points! :) And enjoy the end of the summer.<br /><br /><strong>Greek Burgers with Tomato-Mint Salsa and Rice Salad</strong><br /><span style="color:#cc0000;">Grocery List:<br />Nonstick cooking spray<br />1 bag (10 oz) frozen whole-grain brown rice (I used Birds Eye)<br />1 cup chopped cucumber<br />1/4 cup pitted, quartered Kalamata olives<br />2 bottles light Greek vinaigrette (I like Wish-Bone)<br />2 large tomatoes, chopped<br />1/2 small red onion, chopped<br />1/4 cup chopped fresh mint<br />2 Tbsp lemon juice<br />1 Tbsp honey<br />1/2 tsp each salt and freshly ground black pepper<br />1 1/4 lb lean ground lamb or beef (or a mixture of the two)<br />2 oz crumbled feta<br />2 tsp ground cumin</span> <div><br />How to make it:<br />1. Coat outdoor grill rack with nonstick spray; heat grill.<br /><br />2. Steam rice in microwave as package directs. Stir rice, cucumber, olives and dressing in medium bowl; cover and refrigerate.<br /><br />3. Toss tomatoes, onion and mint with lemon juice, honey and 1/4 tsp each salt and pepper. Cover mixture and let stand at room temperature.<br /><br />4. Mix ground lamb, feta, cumin and remaining 1/4 tsp each salt and pepper; form into four 1-in.-thick burgers.<br /><br />5. Grill burgers 8 to 10 minutes, turning once, until an instant-read thermometer inserted in side registers 160ºF.<br /><br />6. Spoon salsa on top of burgers; serve with rice salad.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 4 servings)<br />420cal<br />17g fat<br />4g fiber<br />9 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com2tag:blogger.com,1999:blog-7599492246398160562.post-42609333071428446512008-08-05T10:51:00.002-05:002008-08-05T10:57:04.254-05:00Friday Feature<a href="http://bp2.blogger.com/_eSW48tdQABg/SJh4MkqeALI/AAAAAAAABJ8/4UzTh7YqvPQ/s1600-h/baked.png"><img id="BLOGGER_PHOTO_ID_5231063124586397874" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_eSW48tdQABg/SJh4MkqeALI/AAAAAAAABJ8/4UzTh7YqvPQ/s400/baked.png" border="0" /></a> Hey Ladies and Gents! I wanted to thank the girls over at Freshly Baked for featuring the <a href="http://georgietees.blogspot.com/2008/08/gourmet-mommas-tuscan-tomato-soup.html">Gourmet Momma's Tuscan Tomato Soup on their "Food for Thought Friday". </a>So head on <a href="http://georgietees.blogspot.com/">over there </a>and read the rest of their awesome blog!! Thanks girls!! :)The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-25943870624582485072008-08-05T10:46:00.002-05:002008-08-05T10:51:07.714-05:0030 minute meals: Speedy Italian Pasta and Meatballs<a href="http://bp1.blogger.com/_eSW48tdQABg/SJh2ymvlAuI/AAAAAAAABJ0/dkbwqMKBj5s/s1600-h/meatballpasta.jpg"><img id="BLOGGER_PHOTO_ID_5231061578956473058" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp1.blogger.com/_eSW48tdQABg/SJh2ymvlAuI/AAAAAAAABJ0/dkbwqMKBj5s/s400/meatballpasta.jpg" border="0" /></a>I love meals that are quick and easy to make, and this one is no exception!<br /><br /><strong>Speedy Italian Pasta and Meatballs<br /></strong><span style="color:#cc0000;">Grocery List:<br />1 can (14 1/2 oz) chicken broth<br />1 cup water<br />1/2 lb mini-rigatoni pasta (3 cups)<br />1 pkg (12 oz) refrigerated ready-to-heat Italian turkey meatballs<br />1 box (9 oz) frozen Italian green beans<br />1 pint grape tomatoes, halved<br />3 Tbsp reduced-fat Italian salad dressing<br />1/2 cup shredded Parmesan<br /><br />Serve with: additional shredded Parmesan </span><div><br />How to make it:</div><div>1. Bring broth and water to a boil in a large nonstick skillet. Stir in pasta, cover, reduce heat to medium-high and cook 10 minutes, stirring occasionally. Stir in meatballs, green beans, tomatoes and Italian dressing; return to a boil. Cover, reduce heat to medium and simmer 5 minutes, stirring often, until pasta is tender and most of liquid is absorbed.<br /><br />2. Remove from heat; stir in 1/2 cup Parmesan. Serve with extra Parmesan.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 4 servings)<br />444cal<br />12g fat<br />5g fiber<br />9 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com0tag:blogger.com,1999:blog-7599492246398160562.post-87203100050152472412008-08-04T13:58:00.003-05:002008-08-04T14:02:53.776-05:00Light and Healthy: Greek Mahi-Mahi<a href="http://bp2.blogger.com/_eSW48tdQABg/SJdSPvLPGAI/AAAAAAAABJs/O5keM5n5QiA/s1600-h/mahimahi.jpg"><img id="BLOGGER_PHOTO_ID_5230739922529228802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp2.blogger.com/_eSW48tdQABg/SJdSPvLPGAI/AAAAAAAABJs/O5keM5n5QiA/s400/mahimahi.jpg" border="0" /></a>Monday already, huh? Where do the weekends go?? If your feeling behind, here is an easy and healthy recipe to get you back on track!<br /><br /><strong>Greek Lemon-Oregano Mahi-Mahi<br /></strong><span style="color:#cc0000;">Grocery List:<br />⁄4 cup lemon juice<br />1 1⁄2 Tbsp olive oil<br />1⁄2 tsp dried oregano<br />1⁄4 tsp each salt and pepper<br />4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)<br />Four 1⁄4-in.-thick slices red onion<br />Nonstick cooking spray<br />Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano<br /></span><div>How to make it:<br />1. Mix lemon juice, oil, oregano, salt and pepper in a pie plate or shallow bowl. Remove and reserve 1 Tbsp. Add fish to pie plate and turn to coat. Marinate 10 minutes.</div><div><br />2. Meanwhile, heat outdoor grill or stovetop grill pan. Coat onions with cooking spray. Grill 5 minutes, or until lightly charred and tender, turning once. Remove.</div><div><br />3. Grill fish 8 to 10 minutes, turning once, until just cooked through. Remove to serving platter and drizzle with reserved lemon juice mixture. Scatter onions on top.<br /><br /><span style="color:#cc0000;">Nutritional Information:<br />(makes 4 servings)<br />205cal<br />6g fat<br />1g fiber<br />4 WW points</span></div>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com1tag:blogger.com,1999:blog-7599492246398160562.post-40309737224357345982008-07-31T22:00:00.004-05:002008-08-02T11:10:34.618-05:00A great book for an Even BETTER cause!<a href="http://bp0.blogger.com/_eSW48tdQABg/SJJ99LeIvEI/AAAAAAAABJk/3BQMN6di2to/s1600-h/cookbook.jpg"><img id="BLOGGER_PHOTO_ID_5229380607335251010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://bp0.blogger.com/_eSW48tdQABg/SJJ99LeIvEI/AAAAAAAABJk/3BQMN6di2to/s400/cookbook.jpg" border="0" /></a>Hey Everyone! The Lord put it on my heart to share this amazing site with you all tonight. Gina at <a href="http://lattesandlipstick.blogspot.com/">Lattes & Lipstick</a>, and her Husband George are amazing people. Seven years ago, George was diagnosed with very aggressive Prostate Cancer. He went through chemo and other harsh treatments, nothing helped. So he turned to Diet and Supplements, and he is doing much better.<br /><br />But they have decided that he needs to be treated at a "Natural" treatment center, that of course, insurance does <strong>NOT</strong> cover! So Gina, the genius she is decided to put together a download-able cookbook called "Friends of George".<br /><br />She is selling these awesome books (with great recipes, I know, I have one!!) for <span style="color:#cc0000;">ONLY $1!!!!!!!!!</span> She needs to sell 20,000 of them, and so far has sold 15,000!! She only needs 5,000 more, so lets all do out part, and help her out! Spare a dollar, get an awesome book, and know that you helped save someones life!<br /><br />God Bless you all!!<br /><br />To purchase a "Friends of George" cookbook, just visit this site:<br /><a href="http://www.friendsofgeorge.com/cookbook_order.html">http://www.friendsofgeorge.com/cookbook_order.html</a>The Gourmet Mommahttp://www.blogger.com/profile/16525642988230602563noreply@blogger.com1