Gourmet Momma

We are MOVING!!!!!!!!!!

2009-01-29T23:06:00.002-06:00

Hey Awesome bloggy readers! I am SOOOO excited to announce that The Gourmet Momma and Project: Domestic Bliss are joining forces!

I am moving Gourmet Momma to her new home over at my other blog, Project: Domestic bliss so I can keep up with her more!
(Visit: PROJECT DOMESTIC BLISS)

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!

Also, I will be posting more everyday meals with ingredients and are easy on the pocket book, easy to make, and SUPER tasty!

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 FIRST POST and I will get you all set up!

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 PDB!!!!!!!!

--Nikki
The Gourmet Momma

Gourmet Momma turnes 1!

2009-01-10T17:36:00.004-06:00

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!

So, I thought I would celebrate by sharing a recipe for one of my favorite meals! Chinese Orange Sesame Chicken Stirfry (SLIMMED DOWN!!)

Chinese Orange Sesame Chicken Stirfry
Grocery List:
2 tsp sesame seeds
2 boneless, skinless chicken breast halves, cut in chunks
1 Tbsp cornstarch
2-1⁄2 tsp oil
1-lb bunch bok choy, stalks and leaves cut in half lengthwise, then in pieces crosswise, leaves and stalks separated
2 small red peppers, cut in strips
1⁄3 cup each stir-fry sauce, orange juice and water
1 tsp grated orange zest

How to make it:
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.

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.

3. Heat remaining oil in skillet. Add bok choy stalks and peppers. Stir-fry 5 minutes until almost crisp-tender.

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.

Nutritional Information
(serves 4)
199cal.
5g fat
2g fiber
4 WW points

Cookies for Santa

2008-12-23T13:03:00.005-06:00

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?

While I was surfing around for a perfect recipe to test out for the blog, I came upon SeriousEats.com and found some of the best advice for making the perfect sugar cookie! Here is a link to their recipe which is awesome, and here are 5 steps to perfect sugar cookies!

1. Measure Carefully
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).

2. Mind Your Butter!
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.

3. Keep Flavorings Simple and of the Highest Quality
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.

4. Roll and Cut in a Dough-Friendly Environment
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.

5. Move Your Baking Sheets
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.

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!

Light and Healthy: Moroccan Chicken and Couscous

2008-11-30T21:23:00.003-06:00

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!
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.

Moroccan Chicken and Couscous
Grocery List:
2 tsp olive oil

4 boneless, skinless chicken thighs, each cut into 3 pieces

1/4 tsp salt

1 can (14 1/2 oz) chicken broth

1 can (14 1/2 oz) diced tomatoes with garlic and onion

1 (about 1 lb) cubed fresh butternut squash, peeled

1/2 cup raisins

2 tsp ground cumin

1 tsp each ground cinnamon and smoked paprika

1 cup plain couscous

1 cup frozen peas

How to make it:
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.

2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

Nutritional Information:
(serves 5)
347cal
5g fat
7g fiber
7 WW points

Thanksgiving...The battle of the pies!

2008-11-25T11:14:00.003-06:00

Hey Everyone!!

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!!

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!
The battle in my home? Pumpkin or Pecan?
How about BOTH? This Pumpkin Pecan Pie is a southern specialty, and this recipe is sure to knock your socks off!!

Pumpkin Pecan Pie

Grocery List:
3 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2/3 cup karo light or dark syrup
2 Tbsp butter, melted
1 ts vanilla
1 cup coarsely chopped pecans
1 prepared deep dish pie crust*

How to make it:
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.

1.) In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves. Spread in pie crust.

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.

3.) Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

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.

I hope you all have a wonderful Holiday!! See you next week! :)

Cook it, Blog it...now by the Gourmet Momma!

2008-11-17T09:01:00.005-06:00

Hey Everyone! So you all know that Patty 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! :)

You can new find Cook it, Blog it HERE!!

Its so exciting, and I am so honored that Patty asked me to take over for her!

So how does it work? Well, its really very simple.
Step 1: COOK IT! Make something really yummy.
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!

Want to get added to the cook it, blog it list? Simply leave a comment HERE, 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! :)

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!

**Also, Cook it, Blog it has a Flickr group for sharing all your photos, so remember to hop over there and share as well.

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.

(I will have this available to snag and link back on the blog sidebar in the next day or so also!!)

You MUST know about this...

2008-11-16T16:55:00.003-06:00

Hey Folks!

I was surfing through blogland getting some recipe inspiration when I stumbled upon a GREAT blog doing an AMAZING giveaway! :)

Have you ever wanted an Immersion Blender, a Food Processor, or a Kitchenaid Stand Mixer? That would be great right?

Then head on over to My Wooden Spoon 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!!!

See you Monday!

IM BACK!!!!!

2008-11-06T14:39:00.002-06:00

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!!

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!!!!

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!!

Drop a Dress Size Dinners: Orange BBQ Drumsticks

2008-09-23T17:24:00.003-05:00

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!

For today, I am happy to share another awesome Drop a Dress Size Dinner! Enjoy...

Orange BBQ Drumsticks

Grocery List:

3/4 cup barbecue sauce
1/4 cup orange marmalade
2 tsp chili powder
8 chicken drumsticks
1 lb broccolini
1/2 cup water

How to make it:

Heat oven to 450°F. You’ll need a rimmed baking pan lined with nonstick foil.

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.

Meanwhile, put 1 lb broccolini and 1/2 cup water in glass bowl. Cover; microwave on high until tender. Drizzle chicken with sauce.

Meals for a week: August 8th thru 12th

2008-09-08T15:34:00.009-05:00

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! :)

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.

And remember, please keep your ask the chef questions coming in!!

Monday: Toasted Tuna Melts

Tuesday: Best-Ever Cheeseburgers

Wednesday: Garlic Steak & Onions

Thursday: Crispy Salsa Chicken

Friday: Quick 'n Easy Sausage on a Bun

Dessert: Crispy Peanut Butter Bars

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Monday - Toasted Tuna Melts:

Grocery List:

4 slices white bread, toasted

1/4 cup Cream Cheese Spread

1/4 cup MIRACLE WHIP Dressing

2 cans (6-1/2 oz. each) tuna, drained, flaked

1/2 cup chopped celery

1/2 cup sliced green onions

1 cup Shredded Cheddar Cheese

How to make it:
1. Preheat oven to 400°F. Place toast slices in single layer on baking sheet; set aside.

2. Mix cream cheese spread and dressing in medium bowl until well blended. Stir in tuna, celery and onions.

3. Spoon evenly onto toast slices; sprinkle with Cheddar cheese.

4. Bake 5 min. or until Cheddar cheese is melted.

Nutritional Information:

360cal, 20g fat, 1g fiber, 9 WW points

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Tuesday - Best-Ever Cheeseburgers

Grocery List:
1 lb. extra lean ground beef

1/3 cup Barbecue Sauce, divided

4 large onion slices (1/4 inch thick)

4 cheese singles

4 whole wheat hamburger buns, split

1 tomato, cut into 4 slices

(I also like a little turkey bacon on mine!)

How to make it:
1. Preheat grill to medium-high heat.

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.

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.

4. Fill buns with burgers, onions and tomatoes.

Nutritional Information:

340cal, 11g fat, 2g fiber, 7 WW points

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Wednesday - Garlic Steak & Onions

Grocery List:
1 boneless beef sirloin steak (1 lb.)

1/2 tsp. freshly ground black pepper

1 large onion, cut into thin slices

2 tsp. minced garlic

1/4 cup KRAFT Sun-Dried Tomato Dressing

2 Tbsp. Grated Parmesan Cheese

3 cups broccoli florets, steamed

(I also like to warm a few corn tortillas to wrap them in also!)

How to make it:
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.

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.

3. Top steak with the onion mixture; sprinkle with cheese. Serve with the broccoli.

*I made a fresh garden pasta salad to go with it also, it is awesome!

Nutritional Information:

210cal, 3g fat, 2g fiber, 5 WW points

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Thursday - Crispy Salsa Chicken

Grocery List:
4 small boneless skinless chicken breast halves (1 lb.)

1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1/2 cup Thick 'N Chunky Salsa

1/2 cup Shredded Monterey Jack Cheese

How to make it:

1. Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on ungreased baking sheet.

2. Bake 20 min. or until chicken is cooked through (170°F).

3. Top each chicken breast with 2 Tbsp. salsa. Sprinkle evenly with cheese. Bake an additional 5 min. or until cheese is melted.

Nutritional Information:

270cal, 8g fat, 1g fiber, 6 WW points

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Friday - Quick 'n Easy Sausage on a Bun

Grocery List:
4 Italian sausage links (1 lb.)

1-1/2 cups each: red and green pepper wedges

1 medium onion, sliced, separated into rings

1/4 cup Balsamic Vinaigrette Dressing

1 can (15 oz.) diced tomatoes, undrained

4 Italian bread rolls, split, toasted

3/4 cup Shredded Mozzarella Cheese

How to make it:
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.

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.

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.

**I love these "open face" style too!

Nutritional Information:

440cal, 24g fat, 5g fiber, 10 WW points

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Dessert - Crispy Peanut Butter Bars

Grocery List:
1 bag (10 oz) peanut butter chips

1 stick (1/2 cup) butter

6 1/2 cups crisp rice cereal

1 bag (12 oz) semisweet chocolate chips

1/2 cup light corn syrup

1/2 cup honey-roasted peanuts, chopped

How to make it:

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.

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.

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.

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.

5. Lift foil by ends onto cutting board. Cut crosswise in 10 strips, then cut each strip into 6 bars.

Nutritional Information:

89cal, 5g fat, 0g fiber, 2 WW points

Meals for a week

2008-09-04T15:26:00.011-05:00

Hey Everyone!!

Ok, so I know my posting has been sporadic! This transition to school is harder on me than Lagan! :) hehe

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.

Meals for a week-
Monday: Spaghetti with Zesty Bolognese
Tuesday: Cheesy Chicken & Veggie Mac
Wednesday: Easy Slow-Cooker Beef Stew
Thursday: Skillet Chicken & Vegetables Parmesan
Friday: Digiorno Harvest Wheat Pizza
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Spaghetti with Zesty Bolognese
Grocery List:
1 small onion, chopped
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1 lb. extra lean ground beef
1 can (15 oz.) tomato sauce
1 can (14 oz.) diced tomatoes, undrained
2 Tbsp. PHILADELPHIA Neufchatel Cheese
12 oz. spaghetti, uncooked
1/4 cup KRAFT Grated Parmesan Cheese

How to make it:
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.

MEANWHILE, cook pasta as directed on package.
SPOON sauce over pasta. Sprinkle with Parmesan cheese.

Nutritional Information:
390cal
8g fat
4g fiber
8 WW points
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Cheesy Chicken & Veggie Mac
Grocery List:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup fat-free milk
2 tsp. butter
1/2 lb. boneless skinless chicken breasts, cooked, chopped (about 1 cup)
1/8 tsp. garlic powder

How to make it:
COOK Macaroni in large saucepan as directed on package, adding the vegetables to the boiling water along with the macaroni. Drain; return to pan.

ADD Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

Nutritional Information:
320cal
6g fat
4g fiber
6 WW points
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Easy Slow-Cooker Beef Stew
Grocery List:
1 cup fat-free reduced-sodium beef broth
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. dried oregano leaves
1 lb. boneless beef chuck for stew, cut into 1-1/4-inch cubes
1 lb. red potatoes, quartered
4 large carrots, cut into 1-inch-thick slices
1 large onion, cut into chunks
2 slices Bacon, chopped
3 Tbsp. flour
3 Tbsp. water

How to make it:
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).

TRANSFER meat and vegetables to serving bowl with slotted spoon; cover with foil. Set aside.

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.

Nutritional Information:
420cal
16g fat
6g fiber
9 WW points
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Skillet Chicken & Vegetables Parmesan
Grocery List:
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
4 small boneless skinless chicken breast halves (1 lb.)
1 tsp. dried basil leaves, divided
1/4 tsp. black pepper
1 pkg. (10 oz.) frozen mixed vegetables, thawed
2 Tbsp. KRAFT Grated Parmesan Cheese

How to make it:
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).

ADD vegetables to skillet; sprinkle with remaining 1/4 tsp. basil. Cook 2 to 3 min. or until vegetables are heated through, stirring occasionally.

SPRINKLE with the cheese.

Nutritional Information:
200cal
4.5g fat
2g fiber
4 WW points
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DiGiorno Pizza. Just follow directions on box and serve with a large side salad!

As the Chef: Cooking chicken breasts

2008-09-01T20:56:00.005-05:00

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! :)

April from The Fragrant Hand asks:
"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?"

Hey April,
Please don't feel embarrassed! I am a trained professional and still have problems with this from time to time!
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!

So here is a little tutorial on how to do this!
Step 1:
lay your chicken breast down on your cutting board with the thickest side facing away from you.

Step 2:
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.

Step 3:
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.

See, wasn’t that easy? I hope this helps!
Give it a try and remember to come tell me what you think! :)
Thanks so much April!
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If you have a Question for the Chef, please email it to thegourmetmomma@yahoo.com and you just might see it featured here!

A Big Thankyou!

2008-08-29T23:59:00.002-05:00

Hey Everyone!

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! :)

Mommy Doodles added Gourmet Momma's link, and Cook it Blog it! :)

http://mommydoodles.blogspot.com/

Awesome Michelle over at Life with Three, gave me an award! I love those! :) Thanks so much Michelle!!

http://lifewiththree.blogspot.com/2008/08/spreading-bloggy-love.html

And Melody at Pennies in my pocket used one of my recipe's in her meal planning Monday:

http://penniesinmypocket.blogspot.com/2008/08/menu-plan-monday_25.html

If I missed someone, I am so sorry, please let me know so I can link you up! :)

I'll be back soon with an "Ask the Chef", new recipes, and "Chef Tips"! Have a great Holiday Weekend!!

Splendid Seafood: Beach-Shack Tacos

2008-08-27T11:56:00.004-05:00

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!

Beach-Shack Shrimp Tacos with Cucumber Salad
Grocery List:
Salad

2 cups sliced Kirby cucumbers

1/2 cup sliced radishes

1/4 cup torn cilantro leaves

2 Tbsp rice-wine vinegar

Tacos

8 corn tortillas

24 peeled raw jumbo shrimp (about 1 lb)

1 Tbsp Caribbean jerk seasoning

2 cups thinly shredded green cabbage

1 ripe mango, peeled and diced

1/4 cup sliced red onion

1/4 cup chopped cilantro

2 Tbsp light mayonnaise

1 Tbsp rice-wine vinegar

How to make it:

1. Salad: Combine ingredients in a bowl. Set aside.

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.

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.

4. Toss remaining taco ingredients in a bowl until blended.

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.

Nutritional Information:
(makes 4 servings)
317cal
6g fat
5g fiber
6 WW points

One Pan Meals: Eggplant Polenta Stacks

2008-08-26T11:01:00.003-05:00

Hey Everyone! So, you want to be a REAL 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! :)

Eggplant-Polenta Stacks
Grocery List:
1 Tbsp plus 2 tsp olive oil
1 small eggplant (8 oz), halved, sliced (3 cups)
3⁄4 cup chopped onion
2 small zucchini (8 oz), sliced (2 cups)
1⁄4 cup sliced sun-dried tomatoes
1⁄4 tsp each salt and pepper
1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
1 large plum tomato, cut into 8 slices
1⁄2 cup shredded part-skim mozzarella
1 cup marinara sauce, heated in microwave
Garnish: chopped fresh basil

How to make it:
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.

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.

3. Heat remaining 1 tsp oil in skillet. polenta; cook 2 minutes over medium-high heat until bottoms are golden.

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.

5. Place skillet over low heat; cover and cook 2 minutes or until cheese melts. with basil, if desired, and serve with sauce.

Nutritional Information:
(makes 4 servings)
282cal
10g fat
6g fiber
6 WW points

Hey Everyone!

2008-08-25T23:45:00.001-05:00

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!

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! :)

Have a lovely night ladies!!
--Nikki

Splendid Seafood: Lemony Salmon Fettuccine

2008-08-15T23:39:00.004-05:00

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!

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!

Lemony Salmon Fettuccine
Grocery List:

1 lb fettuccine pasta

2 cups frozen petite green peas

1 jar (16 oz) Alfredo sauce

8-oz piece fresh salmon fillet, sliced from skin in thin 2 x 1-in. pieces

1/3 cup finely chopped fresh dill

1 Tbsp freshly grated lemon zest

4 thin lemon wedges (optional)

How to make it:
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.

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.

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.

4. Pour into a serving dish or large pasta bowl. Serve with lemon wedges to squeeze over pasta.

Nutritional Information:
(makes 6 servings)
511cal
13g fat
4g fiber
11 WW points

Splendid Seafood: Wasabi Almond Catfish

2008-08-13T10:52:00.002-05:00

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!

Wasabi Almond Catfish (and Roasted Baby Squash)
Grocery List:
1 1/2 lb assorted baby squash (such as pattypan and zucchini)
Nonstick spray
1/4 tsp salt
1/2 cup wasabi peas
3 Tbsp whole almonds
4 farm-raised catfish fillets (4 to 5 oz each)
1 tsp grated lemon zest

How to make it:
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.

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.

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.

Nutritional Information:
(makes 4 servings)
308cal
15g fat
5g fiber
7 WW points

Drop a Dress Size Dinners: Moroccan Lamb Dinner

2008-08-12T13:31:00.002-05:00

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....

Moroccan Lamb Dinner
Grocery List:
1 butternut squash (about 2 1/2 lb), peeled, seeded and cut in chunks
2 red peppers, cut in chunks
1 medium onion, cut in chunks
2 tsp minced garlic
1 Tbsp tandoori or garam masala spice blend
1/2 tsp salt
2 Tbsp olive oil
1 3/4 lb boneless leg of lamb, cut in 1-in. pieces
1 Tbsp chopped cilantro

How to make it:
1. Heat oven to 500ºF. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.

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.

3. Place on high oven rack; roast 10 minutes.

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.

5. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. Gently toss meat with the vegetables; sprinkle with cilantro.

Nutritional Information:

(makes 6 servings)
300cal
11g fat
5g fiber
6 WW points

Crock Pot Meals: Short Ribs

2008-08-09T10:58:00.002-05:00

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!

Short Ribs
Grocery List:
1 can (about 14 oz) beef broth
1 cup chopped onion
2 small sweet potatoes, peeled, halved lengthwise and cut crosswise in 1/2-in.-thick slices
2 medium parsnips, peeled and diced (1 1/2 cups)
8 oz baby carrots
4 meaty beef short ribs (about 2 lb)
1/4 tsp pepper
3 sprigs fresh dill
1 can (14 1/2 oz) diced tomatoes in juice, not drained
Garnish: snipped dill

How to make it:

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.

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.

Nutritional Information:
356cal
12g fat
8g fiber
7 WW points

You Grill Girl: Greek Burgers with Tomato-Mint Salsa and Rice Salad

2008-08-07T16:15:00.002-05:00

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.

Greek Burgers with Tomato-Mint Salsa and Rice Salad
Grocery List:
Nonstick cooking spray
1 bag (10 oz) frozen whole-grain brown rice (I used Birds Eye)
1 cup chopped cucumber
1/4 cup pitted, quartered Kalamata olives
2 bottles light Greek vinaigrette (I like Wish-Bone)
2 large tomatoes, chopped
1/2 small red onion, chopped
1/4 cup chopped fresh mint
2 Tbsp lemon juice
1 Tbsp honey
1/2 tsp each salt and freshly ground black pepper
1 1/4 lb lean ground lamb or beef (or a mixture of the two)
2 oz crumbled feta
2 tsp ground cumin

How to make it:
1. Coat outdoor grill rack with nonstick spray; heat grill.

2. Steam rice in microwave as package directs. Stir rice, cucumber, olives and dressing in medium bowl; cover and refrigerate.

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.

4. Mix ground lamb, feta, cumin and remaining 1/4 tsp each salt and pepper; form into four 1-in.-thick burgers.

5. Grill burgers 8 to 10 minutes, turning once, until an instant-read thermometer inserted in side registers 160ºF.

6. Spoon salsa on top of burgers; serve with rice salad.

Nutritional Information:
(makes 4 servings)
420cal
17g fat
4g fiber
9 WW points

Friday Feature

2008-08-05T10:51:00.002-05:00

Hey Ladies and Gents! I wanted to thank the girls over at Freshly Baked for featuring the Gourmet Momma's Tuscan Tomato Soup on their "Food for Thought Friday". So head on over there and read the rest of their awesome blog!! Thanks girls!! :)

30 minute meals: Speedy Italian Pasta and Meatballs

2008-08-05T10:46:00.002-05:00

I love meals that are quick and easy to make, and this one is no exception!

Speedy Italian Pasta and Meatballs
Grocery List:
1 can (14 1/2 oz) chicken broth
1 cup water
1/2 lb mini-rigatoni pasta (3 cups)
1 pkg (12 oz) refrigerated ready-to-heat Italian turkey meatballs
1 box (9 oz) frozen Italian green beans
1 pint grape tomatoes, halved
3 Tbsp reduced-fat Italian salad dressing
1/2 cup shredded Parmesan

Serve with: additional shredded Parmesan

How to make it:

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.

2. Remove from heat; stir in 1/2 cup Parmesan. Serve with extra Parmesan.

Nutritional Information:
(makes 4 servings)
444cal
12g fat
5g fiber
9 WW points

Light and Healthy: Greek Mahi-Mahi

2008-08-04T13:58:00.003-05:00

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!

Greek Lemon-Oregano Mahi-Mahi
Grocery List:
⁄4 cup lemon juice
1 1⁄2 Tbsp olive oil
1⁄2 tsp dried oregano
1⁄4 tsp each salt and pepper
4 6-oz mahi-mahi or halibut fillets (about 1 in. thick)
Four 1⁄4-in.-thick slices red onion
Nonstick cooking spray
Garnish: grilled lemon wedges or slices, Kalamata olives, fresh oregano

How to make it:
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.

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.

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.

Nutritional Information:
(makes 4 servings)
205cal
6g fat
1g fiber
4 WW points

A great book for an Even BETTER cause!

2008-07-31T22:00:00.004-05:00

Hey Everyone! The Lord put it on my heart to share this amazing site with you all tonight. Gina at Lattes & Lipstick, 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.

But they have decided that he needs to be treated at a "Natural" treatment center, that of course, insurance does NOT cover! So Gina, the genius she is decided to put together a download-able cookbook called "Friends of George".

She is selling these awesome books (with great recipes, I know, I have one!!) for ONLY $1!!!!!!!!! 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!

God Bless you all!!

To purchase a "Friends of George" cookbook, just visit this site:
http://www.friendsofgeorge.com/cookbook_order.html

3 ingredient desserts: Orange Sented Monkey Bread

2008-07-31T15:56:00.002-05:00

You know some days, you just want a good dessert recipe! And today is NO exception! I LOVE this recipe...its sweet and a little crunchy, and soooooooooo yummy! Not to mention easy and cheap to make!

Orange sented Monkey Bread
Grocery List:
1/2 cup packed brown sugar
1 Tbsp freshly grated orange peel
2 cans (12.4 oz each) refrigerated cinnamon rolls

How to make it:

1. Heat oven to 375°F. Coat a 10-cup bundt pan with nonstick spray. Mix sugar and orange peel in a small bowl.

2. Open cans of rolls; save icing. Cut each roll in quarters; lightly coat with nonstick spray. Dip in sugar mixture, then arrange evenly in pan. Press down gently. Bake 35 minutes until almost doubled in volume and lightly browned.

3. Cool in pan on a wire rack 2 minutes. Invert serving plate on pan. With oven mitts, hold plate and pan together and invert. Remove pan. Let bread cool 5 minutes.

4. Drizzle icing on bread. Serve warm, pulling off pieces.

Nutritional Information:
(Makes 16 servings)
178cal
5g fat
1g fiber
4 WW points

Summer Sesations: Rustic Summer Squash Tart

2008-07-30T14:19:00.003-05:00

So I have been pushing everyone to go to their local farmers market's lately. Well, today is no exception! This recipe combines amazing finds from your local market, is HEART HEALTHY, and low in callories, but BIG on taste!

Rustic Summer Squash Tart
Grocery List:
1 Tbsp extra-virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds
2 shallots, thinly sliced
2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
1 tsp chopped garlic
Freshly ground pepper
1 refrigerated pie crust (from a 15-oz box)
4 oz Roquefort cheese, Gorgonzola or other good-quality blue cheese
1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
1 large plum tomato, sliced, seeds removed
1 large egg, beaten

How to make it:
1. Heat oil in a large nonstick skillet over medium heat. Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature.

2. Heat oven to 400°F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. With a rolling pin, roll crust to a 13-in. round. Crumble half the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.

3. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top. Let cool before serving.

Nutritional Information:
(makes 12 servings)
144cal
9g fat
1g fiber
3 WW points

SLOW cook once, eat twice: Ratatouille and Pan Bagna

2008-07-29T14:31:00.005-05:00

PToday's recipes are a special edition of Cook once, Eat twice! Its SLOW COOKING NIGHT! Oh, how I love my crock pot. I even belong to groups on Cafe Mom that are just for slow cooking moms! :) So this one will be listed under C.O.E.T. and Crock pot Meals! Enjoy!

NIGHT ONE:
Ratatouille with Pasta
Grocery List:
1 medium onion, chopped
3 tsp chopped garlic (3 cloves)
1 medium eggplant (1 1/2 lb)
3 medium zucchini (1 1/2 lb)
2 bell peppers
6 plum tomatoes
1 can (8 oz) tomato sauce
1 Tbsp each chopped fresh oregano and thyme (or 1 tsp each dried)
1/2 tsp salt and pepper
2 Tbsp each red wine vinegar and extra-virgin olive oil
1 lb rigatoni pasta
Grated Parmesan

How to make it:
1. Place onion and garlic in a 6-qt slow-cooker.

2. Cut eggplant, zucchini, peppers and tomatoes into 1-in. chunks; toss in large bowl with tomato sauce, herbs, salt and pepper. Add to slow-cooker.

3. Cook on low 5 to 8 hours until vegetables are tender. Stir in vinegar and oil.

4. Remove 3 cups ratatouille; save for Pan Bagna recipe. (Ratatouille can be refrigerated for up to 1 week.)

5. Cook rigatoni as box directs; toss with ratatouille. Serve with Parmesan.

Nutritional Information:
360cal
4g fat
7g fiber
7 WW points

NIGHT TWO:
Pan Bagna
Grocery List:
One 8-in. round loaf Italian bread (about 1 lb)
2 cans (6 oz each) solid light tuna, packed in olive oil
2 Tbsp balsamic vinegar
2 cups arugula
1 Tbsp nonpareil capers
3 cups ratatouille (from Ratatouille with Pasta recipe)

How to make it:
1. Cut bread in half horizontally. Scoop out bread from top and bottom so that you’re left with about a 1-in.-thick shell.

2. Drain 1/4 cup oil from tuna into a small bowl; whisk in vinegar. Brush dressing over cut sides of bread.

3. Arrange arugula on bread bottom; spoon on tuna. Stir capers into ratatouille; spoon on top. Cover with bread top and wrap in plastic wrap. Refrigerate at least 1 hour or overnight. Cut into wedges.

Nutritional Information:
319cal
18g fat
5g fiber
9 WW points

Blog Feature

2008-07-28T14:27:00.002-05:00

It's always fun to see that people are chatting up your blog, because then you know people actually read what your doing! hehe

Well, this morning on my regular blog stocking rounds, I clicked on the Girl Indie Blog, and saw that Allison had blogged about The Gourmet Momma! :) She was featuring the Cook Once, Eat Twice Meal, pork edition.

Thank you so much Allison and all the chicks at Girl Indie! We love you all!

And welcome to all the readers from Girl Indie, I hope you get some great meal ideas, leave us a message to let us know you were here! :)

Breakfast for Dinner: Stovetop Spinach and Swiss Strata

2008-07-28T11:27:00.003-05:00

Happy Monday everyone! One of my FAVORITE dinners is breakfast. Lots of us relate to this because our parents made us breakfast for dinner from time to time. And don't tell me you have never gone to IHOP for dinner and ordered pancakes? You know you have! hehe
Well today, I am adding a grown up twist to your breakfast! A strata. That's right, a Strata, not to be confused with a Fritatta. Now, a Fritatta is like an Italian version of an omlette. A Strata is an egg, cheese, and bread casserole of sorts. So gear up for one awesome dinner, or breakfast, or whatever!

Stovetop Spinach and Swiss Strata
Grocery List:
6 large eggs
1 1/2 cups milk
1/4 tsp each salt and freshly ground black pepper
1 1/4 cups shredded Swiss cheese
2 Tbsp butter
1 small onion, chopped
5 slices firm white bread, cut into 1-in. cubes
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

Garnish: chopped tomato

How to make it:
1. Beat eggs, milk, salt and pepper in medium bowl. Stir in 1 cup cheese.

2. Melt butter in 10-in. deep nonstick skillet over medium-high heat. Add onion and sauté 2 minutes until softened. Add bread cubes and cook, stirring, 3 minutes or until bread is lightly browned. Reduce heat to low and stir in spinach. Pour egg mixture evenly into skillet. Cover and cook 10 minutes or until egg mixture is just set.

3. Meanwhile, preheat broiler. Cover handle of skillet with foil and sprinkle with remaining cheese. Broil 4 in. from heat, 1 to 2 minutes until lightly browned. Scatter tomato on top.

Nutritional Information:
(makes 5 servings)
406cal
22g fat
3g fiber
9 WW points

Vegetarian: Veggie Burgers with Zucchini

2008-07-25T11:08:00.002-05:00

HELLO FRIDAY!! I can not even tell you how many emails I get for vegetarian recipes. And since I started posting the sensational sides, the crowd has spoken....we love going Veg! :) But I thought, we can't be veg heads if all we eat is rice and pasta. Sometimes even vegetarians want a meal with some substance. A meal that can hold a candle to the big guns......a meal like THIS!

Veggie Burgers with Zucchini
Grocery List:
2 large zucchini or 4 small (14 oz), cut diagonally in 1/2-in.-thick slices
Nonstick spray
1/2 tsp each salt and pepper
1 box (10 oz) soy veggie patties
4 hamburger rolls
1/4 cup bottled tomato salsa
1 bag (5 oz) Potpourri potato chips (by Terra) or regular potato chips if you can't find them.

How to make it:
1. Remove broiler pan with rack from oven. Heat broiler.

2. Place zucchini slices in a single layer on broiler rack. Coat both sides with nonstick spray; sprinkle with the salt and pepper.

3. Broil 4 in from heat source 4 to 5 minutes per side until charred and tender. Remove to a plate.

4. Place burgers on rack and broil as package directs (don't overcook or burgers will be tough).

5. Place rolls, cut side up, on rack. Broil briefly to toast.

6. Tob bottom of each roll with a burger, zucchini and salsa. Cover with roll top. Serve with potato chips.

Nutritional Information:
(makes 4 servings)
435cal
15g fat
10g fiber (WOW thats a lot of fiber!)
9 WW points

Drop a Dress Size Dinners: Chicken and Veggie Stew

2008-07-24T01:14:00.000-05:00

Back by popular demand, it's drop a dress size dinners! :)
You all wrote and asked for more of these meals, so I am more than happy to make some new ones for you!

Chicken and Veggie Stew
Grocery List:
1 lb boneless, skinless chicken thighs
2 Tbsp flour
1/2 tsp each salt and pepper
1 tsp oil
1 cup thinly sliced onion
1 1/2 tsp ground cumin
1 tsp cinnamon
1 can (14 1/2 oz) diced tomatoes
1 can (15 1/2 oz) chickpeas, drained
1/2 cup chicken broth
1 cubed zucchini

How to make it:
1. Cut chicken thighs in half crosswise. Mix flour, salt and pepper in a plastic bag. Add chicken; shake to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add onion, cumin and cinnamon; cook 3 minutes. Add diced tomatoes, chickpeas and chicken broth. Bring to a simmer, cover and cook 5 minutes. Add zucchini; cook 5 minutes or until chicken and zucchini are done.

Nutritional Information:
(makes 4 servings)
327cal
7g fat
8g fiber
6 WW points

3 ingredient meals: Steak Verde

2008-07-23T13:05:00.003-05:00

Another awesome 3 ingredient meal! This time...steak! An amazing steak that has so much flavor, takes less than 30 minutes to make, and is great for the waistline! :)

Steak Verde
Grocery List:
One 1-lb flank steak (3/4 to 1 in. think)
1 cup salsa verde (green salsa, available on the ethnic food isle with the regular jarred salsa)
1 cup cilantro leaves

How to make it:
1. Brush with oil or coat with nonstick spray an outdoor grill or stovetop grill pan; heat.

2. Season steak with 1/4 tsp each salt and pepper. Grill steak 9 to 11 minutes, turning once, for medium-rare. Remove steak to cutting board; let rest 5 minutes.

3. Meanwhile, put salsa and cilantro in a food processor and process until smooth. Slice steak thinly across the grain and serve with the sauce.

**Different Takes
Rub steak with a little ground cumin before grilling. After spooning sauce on steak, scatter diced tomato and avocado on top.
Good with skinless, boneless chicken breasts or boneless pork chops instead of steak.

***Sliced tomatoes and warmed flour tortillas are delicious accompaniments.

Nutritional Information:

(makes 4 servings)
212cal
9g fat
1g fiber
5 WW points

Picnic Pleasers: Ham and Coleslaw Hero

2008-07-22T16:49:00.004-05:00

So summer is getting hot, but there is nothing better than sitting and relaxing under the shade of a big tree and having a picnic with your family! I think with the economy the way it is, we forget that our greatest blessings are in whats around us. Our family. Being able to walk to the park. Enjoying Gods creation all around us. So enjoy this recipe with your family, and let me know how it goes! :)

Ham and Coleslaw Hero
Grocery List:
For Coleslaw:

1/2 cup plain low fat yogurt
2 Tbsp light mayonnaise (try the olive oil kind, it's awesome!)
1 Tbsp wine vinegar
2 tsp honey-Dijon mustard
1/4 tsp freshly ground pepper
8 oz coleslaw mix (about 4 cups)

1 loaf Italian bread (about 1 lb)
6 oz thinly sliced reduced-sodium ham
1 jar (12 oz) roasted red peppers, well-drained and cut in strips
3/4 cup thinly sliced red onion

How to make it:
1. Coleslaw: Whisk yogurt, mayonnaise, vinegar, mustard and pepper in a medium bowl. Add coleslaw mix and toss to coat well.

2. Split Italian bread horizontally. Arrange ham on bottom half, then peppers and onion. Cover with coleslaw and bread top. Cut loaf in four portions to serve.

Nutritional Information:
(makes 1 hero)
443cal
8g fat
5g fiber
9 WW points

Sensational Sides/Vegetarian: Roasted Cauliflower and Onions

2008-07-21T09:25:00.002-05:00

Good Monday Morning! I first wanted to say thank you for all of the emails about the new addition to the blog, the "Sensational Sides". These are usually vegetarian, so I have had lots of awesome comments about that also. I know sometimes it's hard to come up with side dish or vegetarian ideas, so I am really happy that these are helping everyone!

Roasted Cauliflower and Onions
Grocery List:
1 small head each purple, yellow, green and white cauliflower (about 5 lb total), cut in 1 1/2-in. florets {**See note!}
3 large Vidalia onions, each cut lengthwise in 8 wedges
3 Tbsp extra-virgin olive oil
1/2 tsp each salt and pepper
1/2 cup pitted Kalamata olives, cut in slivers
1/4 cup grated Parmesan
2 Tbsp chopped Italian parsley

How to make it:

1. Heat oven to 475°F. Put cauliflower and onions, then oil, salt and pepper in a heavy-bottomed roasting pan; toss to mix and coat.

2. Roast 40 to 45 minutes, tossing vegetables every 15 minutes, until lightly charred and tender.

3. Add olives, cheese and parsley; toss to combine. Transfer to a large serving bowl. Serve hot, warm or at room temperature.

**If your local grocery store doesn't carry the different colors of cauliflower, then check out your farmers market or a gourmet shopping center such as whole foods or central market!

Nutritional Information:
(makes 12 servings)
86cal
5g fat
3g fiber
2 WW points

Light and Healthy: Tandoori Chicken Stirfry

2008-07-18T20:47:00.002-05:00

I can't wait to sink my teeth into this dinner! Simple, cheap, easy, healthy! Need I say more?

Tandoori Chicken Stirfry
Grocery List:
1 tsp oil
1 lb chicken for stir-fry (chicken-breast strips)
1 1⁄2 cups frozen cut okra
1 1⁄2 cups frozen bell pepper strips
1⁄2 cup bottled tandoori stir-fry sauce
2 pouches (8.82 oz each) 90-second basmati rice
*Garnish: basil or cilantro leaves

How to make it:
1. Heat oil in a large nonstick skillet until hot, but not smoking. Add chicken; stir-fry 2 to 3 minutes or until cooked through. Remove.

2. Add okra and peppers to skillet; stir-fry 3 minutes until thawed and tender. Add sauce and chicken; heat until simmering.

3. Meanwhile heat rice in microwave as package directs. Serve with chicken and vegetables.

Nutritional Information:
(makes 4 servings)
413cal
6g fat
4g fiber
8 WW points

Sensational Sides: Heirloom Tomato Gratin

2008-07-17T16:13:00.003-05:00

The summer is full of beautiful fruits and veggies! Have you visited your local farmers market lately? I love it! I love seeing all the beautiful offerings from the local crowd. Breads, jellies, produce, meat, you name it!

So before I go into a food coma, let me get this recipe out there! It was inspired by the summer time, but it is also warm and hearty so it can be made all year long. Its a perfect Vegetarian Meal, or a Sensational Side! Enjoy!

Heirloom Tomato Gratin
Grocery List:
1 clove garlic, cut in half
3 Tbsp extra-virgin olive oil
1 large Vidalia onion, chopped (these are these huge super sweet onions)
1/2 tsp grated orange zest
3 Tbsp orange juice
2 tsp honey
1 Tbsp fresh thyme, chopped (dried is fine if you dont have fresh)
4 lb mixed heirloom tomatoes, thickly sliced
1/2 tsp each salt and pepper
2 cups fresh bread crumbs
1/4 cup grated Pecorino Romano cheese

How to make it:
1. Heat oven to 425°F. You'll need a shallow 2- to 21/2-qt baking or gratin dish.

2. Vigorously rub inside of dish with garlic; discard garlic. Brush dish with 1 Tbsp oil to coat.

3. Heat 1 1/2 Tbsp oil in a large skillet over medium-low heat. Add onion and cook 15 minutes, stirring often, just until translucent and tender, but not browned. Remove from heat; stir in orange zest and juice, honey and 1 1/2 tsp thyme.

4. Scatter half over bottom of prepared dish; top with half the tomatoes and season with half the salt and pepper. Top with remaining onion mixture, tomatoes, salt and pepper, overlapping tomato slices to fit.

5. Mix bread crumbs, cheese and remaining 1/2 Tbsp oil and 1 1/2 tsp thyme until crumbs are evenly moistened. Sprinkle over tomatoes.

6. Bake 20 to 24 minutes until crumbs are golden and juices bubble. Serve hot or warm.

Nutritional Information:
(makes 10 servings)
130cal
7g fat
3g fiber
3 WW points

You Grill Girl: Grilled Stuffed Peppers with Couscous

2008-07-16T23:33:00.003-05:00

I just love grilling and this recipe is no exception! Easy to make, perfect for summer, and bikini body friendly! :)

Grilled Stuffed Peppers with Couscous
Grocery List:
Filling
2 cups chicken broth
3 Tbsp extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 tsp salt
2 cups whole-wheat, tomato or regular couscous
1/3 cup dried currants (or raisins)
1 large tomato, diced
12 oz fresh feta cheese, crumbled
4 scallions, thinly sliced
1/2 cup chopped, toasted almonds
1/3 cup chopped fresh mint (dried is fine too)
1 Tbsp chopped fresh oregano (dried here too)
1/2 tsp freshly ground pepper

6 large mixed peppers (red, orange, green, purple and/or yellow)
Olive oil cooking spray

**Serve with: lemon wedges and extra-virgin olive oil for drizzling

How to make it:
1. Filling: Bring broth, 1 Tbsp oil, the garlic and salt to a boil in a large saucepan. Stir in couscous and currants, remove from heat, cover and let stand 5 minutes or until broth is absorbed.

2. Transfer to a large bowl; fluff with a fork. Let cool 5 minutes. Stir in remaining 2 Tbsp oil and the remaining Filling ingredients.

3. While Filling cools, cut peppers in half lengthwise through stems; remove seeds and membranes, keeping stems intact. Cut a thin slice off rounded sides of each half so they won't wobble; coat rounded sides with cooking spray. Put cut sides up on baking sheet.

4. Heat grill. Fill peppers with Filling. Place directly on grill rack, cover grill and cook 12 to 15 minutes until peppers are tender and bottoms are charred in spots. Serve hot or at room temperature.

Nutritional Information
(makes 12 servings)
254cal
13g fat
5g fiber
5 WW points

Do you like Voting?

2008-07-15T15:42:00.002-05:00

I like voting! lol Especially in a fun contest that displays super cute clothing designs! I know this has nothing to do with the gourmet momma, but if my oth business doesnt get money, I can't do GM! lol

So......whats this all about anyway? Im so glad you asked!

Lisa and Bobbie over at Girl Indie are having a designer contest with tons of amazing prizes for the winners business, lots of exposure, etc.

So if you love the Gourmet Momma, then head on over and vote for my design!

It's under CHILDRENS CLOTHING, ENTRY #3!!!!!!

Click Here to Vote: VOTE FOR ME!!!

Its this dress:

Thanks so much for voting! I hope we win!! :)

Dinner and a Movie: Funny Face

2008-07-15T12:11:00.006-05:00

Who doesn't LOVE dinner and a movie, right? Well, I have an awesome paring for you today!
I LOVE Audry Hepburn and Fred Astaire, so Funny Face is one of those movies that I will love forever! If you have never seen it, its a musical about a bookstore clerk that meets a photographer. They run off together to Paris and fall in love!
So to go with that theme, I have a French Inspired meal that will be sure to warm your tummy while the movie warms your heart! :)

LIGHTS, CAMERA, COOK!

Braised Chicken with Leeks
Grocery List:
2 Tbsp all-purpose flour
1 tsp each salt and pepper
One 3 3⁄4-lb chicken, cut in eighths; skin removed
2 Tbsp olive oil
1 Tbsp butter
4 leeks (2 lb) white and pale green parts only, halved lengthwise, diagonally sliced crosswise, rinsed and dried
1 cup diced carrots
1 Tbsp minced garlic
1 cup chicken broth
1⁄2 cup dry white wine or chicken broth
1 tsp each dried rosemary and thyme, crushed
6 fresh plum tomatoes, cut in chunks

How to make it:
1. Heat oven to 325°F. Have ready a 3-qt Dutch oven.

2. Mix flour and 1⁄4 tsp each salt and pepper in a gallon-size plastic food bag. Add chicken, seal bag and shake to coat.

3. Heat 1 Tbsp oil in Dutch oven over medium heat. Add 1⁄2 the chicken; brown 4 minutes per side. Remove to a large plate. Repeat with remaining oil and chicken.

4. Add butter to Dutch oven; melt over medium heat. Add leeks, carrots and garlic; cook, stirring as needed, 5 minutes or until softened.

5. Add broth, wine, herbs and rest of salt and pepper. Bring to a boil, stirring up bits on bottom. Add chicken.

6. Cover and bake 25 minutes. Stir in tomatoes; bake 15 minutes more or until chicken is cooked through and vegetables are tender. Put all chicken on serving platter. Scoop 2 cups vegetables including broth from pot; pour over chicken.

Nutritional Information:
295cal
11g fat
2g fiber
6 WW points

Lemon Ricotta Bundles with Blueberry Sauce
Grocery List:
Lemon-Ricotta Filling
1 container (15 oz) part-skim ricotta
3 Tbsp confectioners' sugar
1/2 tsp grated lemon zest
1 Tbsp lemon juice
1/2 tsp vanilla extract

Crêpes ***See note at bottom of page!!
2 large eggs
1 cup nonfat milk
1/2 cup all-purpose flour
2 Tbsp light stick butter, melted
2 Tbsp granulated sugar
1 tsp vanilla extract

Blueberry Sauce
3 cups fresh blueberries (or frozen if you can't get fresh)
1/3 cup granulated sugar
2 Tbsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp grated lemon zest
1 roll green apple–flavor Fruit by the Foot fruit leather

Garnish: extra confectioners' sugar

How to make it:
1. Filling: Mix ingredients in medium bowl until blended. Scrape into a sieve set over a bowl, cover and refrigerate 4 to 6 hours, until excess liquid drains from ricotta.

2. Meanwhile, make crêpe batter: Combine ingredients in a blender; process until smooth. Cover; let rest in refrigerator about 1 hour. You'll need sixteen 7-in. squares of wax paper.

3. Crêpes: Lightly coat a 6-in. nonstick skillet (measure pan across bottom) with nonstick spray. Place skillet over medium-low heat until pan is hot. Add 2 Tbsp batter, tilt skillet and gently swirl until batter covers bottom. Cook 1 minute, or until underside of crêpe is lightly browned. Loosen edges with a spatula and flip crêpe over. Cook other side 30 seconds. Slide crêpe onto a square of wax paper. Repeat with remaining batter, lightly spraying skillet each time and stacking cooked crêpes between wax paper (the recipe makes 16 crêpes; you'll need only 12).

4. Blueberry Sauce: Bring 2 cups of the blueberries and remaining sauce ingredients except lemon zest to a boil in a medium saucepan over medium-high heat. Cook 3 minutes, or until berries soften and release their juices. Transfer mixture to a blender and purée; scrape through a fine-mesh sieve to remove seeds. Stir in lemon zest and reserve.

5. To assemble: Discard drained liquid from filling. Unroll fruit leather and cut twelve 8-in.-long, 1?4-in.-wide strips. Place a rounded Tbsp ricotta filling in center of a crêpe. Gather up edges to form a small bundle and tie with a strip of fruit leather (see photo). Make 11 more bundles.

6. To serve: Place 2 bundles on each plate. Spoon 1/4 cup sauce around bundles and sprinkle with some of the remaining blueberries. Dust with confectioners' sugar, if desired. Serve immediately.

**Plan ahead: You can make filling, crêpes and sauce up to 2 days ahead and refrigerate. Bring crêpes and sauce to room temperature before assembling.

***If your scared about making creps, buy them already made at the grocery store, usually found in the produce section!

Nutritional Information:
294cal
9g fat
2g fiber
6 WW points

15 minute meals: Tuscan Tomato Soup

2008-07-14T11:10:00.002-05:00

Hey Everyone! So this weekend I was thinking a lot about how much I love comfort food. But usually here in the south, that requires food that is cooked all day, low and slow. But sometimes I just want some comfort in a hurry!
One of my favorite things is the Tomato soup from LaMadeline. Well, I have a recipe that is not only healthy and super tasty, but it only takes 15 minutes! Now thats comfort on command!

Tuscan Tomato Soup
Grocery List:
1 jar (24 to 26 oz) marinara sauce
1 can (19 oz) cannellini beans, rinsed
1 jar (7 oz) roasted red peppers
2 Tbsp extra-virgin olive oil
1 clove garlic
1 3⁄4 cups chicken broth
1⁄4 cup thin strips fresh basil leaves
Freshly ground pepper, to taste

How to make it:

1. Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat.

2. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.Good served with Parmesan Toasts (recipe follows).

**PARMESAN TOASTS Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

Nutritional Information:
(makes 4 servings)
296cal
14g fat
9g fiber
6 WW points

Cook Once, Eat Twice: Cuban Chicken and Tropical Chicken Salad

2008-07-11T10:18:00.004-05:00

Good Morning! Can you believe its Friday already? Well, today I thought I would share one of our "Cook once, eat twice" meals because everyone loved it last time! This way you can have your whole weekend done in one meal! :)

Cuban Chicken
Grocery List:
1 medium onion, thinly sliced
4 tsp chopped garlic (4 cloves)
8 each chicken drumsticks and thighs, skin removed (about 4 1/2 lb)
1/4 cup each lime juice and orange juice
2 tsp ground cumin
1/2 tsp paprika
1/2 tsp each salt and pepper
Chopped cilantro (optional)

How to make it:
1. Place onion and garlic in a 6-qt slow cooker; arrange chicken on top.

2. Stir juices, cumin, paprika, salt and pepper in measuring cup; pour over chicken. Cook on low 5 to 8 hours until chicken is cooked through.

3. Reserve four drumsticks and four thighs for Tropical Chicken Salad recipe. Serve remaining chicken over rice; spoon juices with onions on top. Sprinkle with cilantro, if using.

Nutritional Information:
(makes 4 servings)
211cal
6g fat
1g fiber
5 WW points

Tropical Chicken Salad
Grocery List:
1/4 cup light oil & vinegar dressing
2 Tbsp orange juice
1 Tbsp lime zest
1/4 tsp pepper
4 cooked chicken legs and 4 thighs (from Cuban Chicken recipe), cut in bite-size pieces (about 4 cups)
1 can (15.5 oz) low-sodium black beans, rinsed
1 medium red bell pepper, cut in strips
1 firm-ripe mango, peeled and cut into bite-size pieces
1/2 small red onion, sliced
1 head Boston lettuce, torn in pieces

How to make it:
1. Whisk dressing, orange juice, lime zest and pepper in large bowl. Add chicken, beans, pepper strips, mango and onion; toss until evenly coated.

2. Divide lettuce among 4 plates; evenly top with chicken salad.

Nutritional Information:
(makes 4 servings)
388cal
11g fat
8g fiber
8 WW points

Easy Dinners: Not your mom's pasta salad

2008-07-10T13:57:00.002-05:00

This weekend is going to be so fun! My church is hosting picnics all over the city and my sister invited us to the one in her neighborhood! So all I have to do is bring a dish......................well, I wasn't quite sure what to make! Potato Salad? Nope, it has mayo and its going to be 200 degrees outside, I don't want to poison anyone. Cookies? Nope, my sister is taking those! Then it donned on me to make a pasta salad! So I found one that I just know is going to be awesome, not poison anyone, and I don't think anyone else will be bringing it!

And I know the nutritional information on it is a little high, but that's if you eat a WHOLE serving, which is one of four portions. I don't think I will be eating QUITE that much.....but we shall see! hehe

Not your mom's pasta salad
Grocery List:
1 large ripe tomato, cut bite-size
1 small red onion, thinly sliced
1 cup thinly sliced pepper, preferably yellow or red
1⁄3 cup bottled balsamic vinaigrette dressing
1 pkg (16 oz) frozen cheese tortellini
4 cups fresh broccoli florets (1⁄2 a 16-oz bag)
1⁄2 cup chopped fresh basil
1 bag (5 oz) spring lettuce mixture
4 oz smoked or regular mozzarella cheese, cut in small cubes (1 cup)

**Serve with: extra balsamic vinaigrette dressing (optional)

How to make it:

1. Bring a large pot of lightly salted water to a boil. Meanwhile, combine tomato, onion, pepper and dressing in a large bowl. Leave at room temperature.

2. Add tortellini to boiling water; cook as package directs, adding broccoli to pot 5 minutes before tortellini will be done.

3. Drain; rinse under running cold water. Add to tomato mixture; add basil and toss to mix.

4. To serve: Arrange 1 cup lettuce on each of 4 plates. Top with tortellini mixture and mozzarella. Serve extra dressing on the side.

Nutritional Information:
(makes 4 servings)
547cal
21g fat
7g fiber
12 WW points

Cook It Blog It, A Partnership made in heaven!

2008-07-09T20:35:00.002-05:00

HELLO EVERYONE!!

I am so excited to share some new news with you! My friend Patty over at ModKid has started a new venture for all you aspiring Gourmet Mommas! She has put together a blogroll for people that cook and want to show it off, appropriately named "Cook it, Blog it".

Its super easy to join! All you have to do is Cook it, make something yummy! Snap it, take a photo of your creation, and Blog it, tell us how you made it!

To be added to the blogroll, leave a comment here: Comments

So what does this have to do with the Gourmet Momma? Well, Patty and I have teamed up and I am sponsoring Cook it, Blog it by showing you recipes you can use for everyday cooking! So if you used a GM recipe, add a little note and I will be too happy to add you over to my blogroll also!

Remember to check into everyone else's blogs over at Cook it, Blog it and get some more ideas for meals!

Sensational Sides: Roasted Butternut Squash

2008-07-09T00:36:00.002-05:00

I get asked all the time if I have any recipes up my sleeve for side dishes to go with my GM meals! DUH! lol So I thought I would start a new section on the blog called Sensational Sides for just that! Enjoy!!

Roasted Butternut Squash
Grocery List:
2 Tbsp butter
2 lbs fresh butternut squash peeled and cut into chunks
1 1/2 Tbsp sugar
1/2 tsp salt
1/4 tsp ground cinnamon

How to make it:

1. Heat oven to 400ºF. You’ll need a rimmed baking pan lined with nonstick foil.

2. Put butter in pan. Place in oven until melted. Remove pan from oven and add remaining ingredients. Toss to coat and spread into an even layer.

3. Roast 25 to 30 minutes, tossing once or twice, until squash is tender. Transfer to serving bowl.

Nutritional Information:
(makes 6 servings)
115cal
4g fat
2g fiber
2 WW points

Easy Dinners: Buffalo Chicken Pizza

2008-07-09T00:31:00.003-05:00

I love buffalo wings and I love pizza, but the two together is just WRONG.....but in a good way! :)

Buffalo Chicken Pizza
Grocery List:
4 pocketless pita breads
Garlic-flavored cooking spray
2 each reserved cooked chicken thighs and drumsticks, skin removed, meat shredded
2 Tbsp plus 8 tsp Frank’s Red Hot sauce
4 reserved quarters cooked yellow bell pepper, thinly sliced
1 cup shredded part-skim mozzarella cheese
1/4 cup crumbled blue cheese
1/4 cup chopped celery
Garnish: celery leaves

How to make it:
1. Heat oven to 450°F. Line a baking sheet with nonstick foil. Coat pitas with cooking spray and place on baking sheet. Put chicken in a bowl; toss with 2-Tbsp hot sauce.

2. Spread each pita with 2 tsp hot sauce. Top with chicken, sliced pepper and mozzarella cheese.

3. Bake 10 to 12 minutes until bottoms are crisp and cheese has melted. Remove from oven; sprinkle with blue cheese and celery. Cut in wedges.

Nutritional Information:
(makes 4 pizzas, 1 pizza per serving)
393cal
14g fat
1g fiber
9 WW points

3 ingredient meals: Ravioli Lasagna

2008-07-09T00:19:00.003-05:00

Hey everyone! I am so sorry I have been abesent for the first half of this week! I hope everyone had a great 4th of July weekend! Let get right into this recipe, shall we? :)

Ravioli Lasagna
Grocery List:
1 jar (26 oz) triple mushroom pasta sauce
2 bags (13 oz each) frozen square cheese ravioli, thawed
1 1⁄2 cups shredded Italian cheese blend

How to make it:
1. Heat oven to 375°F. Coat a 9-in. square baking dish and a sheet of foil with nonstick spray. Put pasta sauce in a bowl; stir in 1⁄2 cup water.

2. Spread 1 cup sauce in dish. Top with 20 ravioli (or 1⁄3 of the total), flat sides up andjust touching each other. Spread with 3⁄4 cup sauce; sprinkle with 1⁄2 cup cheese.

3. Repeat layers once. Top with remaining ravioli, sauce and cheese. Cover tightly with foil, sprayed side down.

4. Bake on a sheet of foil (to catch any drips) 1 hour or until bubbly around edges. Uncover and bake 5 minutes until cheese is barely golden.

Nutritional Information:
(makes 6 servings)
414cal
12g fat
4g fiber
8 WW points

IM SUCH A DORK...and I have a recipe! lol

2008-07-03T12:35:00.004-05:00

Ok, can I just start off saying that I am a COMPLETE loser? I didnt post the link to my new blog!!!! I am SOOOOOOOOOOOO sorry!!! Here it is.....

http://www.projectdomesticbliss.blogspot.com/

ok, now back to business... I have an awesome recipe to share, and it will take YOU to domestic bliss with less than 20 minutes and only 3 ingredients!!!! And who knew you could take something as simple and as cheap as a ham steak and make it taste so expensive????

Sweet and Sour Ham Steaks
Grocery List:
1⁄2 tsp oil
2 ham steaks (7 to 8 oz each), cut in half
1 bag (16 oz) frozen sliced peaches, thawed, cut bite-size1
jar (9 oz) hot or sweet mango chutney (found on the salsa isle)

How to make it:
1. Heat oil in a large nonstick skillet over medium-high heat. Add ham and cook 4 minutes, turning once, until lightly browned. Remove to a serving platter.

2. Add peaches and chutney to skillet and cook, stirring, just until hot. Spoon over ham. Garnish with chopped cilantro, if desired.

Nutritional Information:
(makes 4 servings)
385cal
6g fat
2g fiber
8 WW points

Project: Domestic Bliss

2008-07-01T16:10:00.002-05:00

Hey Everyone! I wanted to share my new project with everyone....my new blog Project: Domestic Bliss! Its an outlet for me to share my life, more recipes, home designing tips, photography, and more!

Come and check it out, leave me a comment so I know you have been there, and keep coming back for more information and to get to know me better!!

--Nikki

Dairy Free: Linguine with Pork and Vegetables

2008-07-01T15:59:00.002-05:00

You may remember the other day that I shared a recipe that was gluten free. Well today, I am sharing one that is Dairy Free! Dairy is an extremely common allergy, so for all you lactose intolerant readers, this one's for you! hehe

Linguine with Pork and Vegetables
Grocery List:
8 oz linguine pasta
1 lb thinly sliced boneless pork chops
1 red bell pepper
1/8 tsp each salt and pepper
1 bag (9 oz) microwavable leafy greens blend (a mix of tender baby spinach and other fresh veggies) or baby spinach
3/4 cup bottled citrus stir-fry sauce or regular stir-fry sauce

How to make it:
1. Bring a large pot of lightly salted water to a boil. Add linguine and cook as package directs.

2. Meanwhile cut pork chops and red bell pepper into narrow strips. Season pork with the salt and pepper

3. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat, add half the pork and stir-fry 1 to 2 minutes just until cooked through. Remove to a plate. Respray skillet; stir-fry remaining pork; add to plate.

4. Wash skillet; coat with nonstick spray. Heat over medium-high heat, add pepper strips and stir-fry 2 minutes or until tinged brown and crisp-tender. Add greens, a few handfuls at a time, adding more as they cook down. Cook until wilted.

5. Drain linguine, transfer to a large bowl and add pork, vegetables and stir-fry sauce; toss to mix and coat.

Nutritional Information:
(makes 4 servings)
487cal
16g fat
3g fiber
10 WW points

4th of July!!!

2008-06-30T20:40:00.006-05:00

Wow! I can't believe its almost July 4th! Do you have a menu planned yet? WHAT? YOU DON'T? Well then, your in luck....because I have a perfect menu for you that gets the whole family involved!! HAPPY INDEPENDENCE DAY!!!

Mom and Dad fix:
Baby-Back Ribs with Texas Blackjack Sauce and Peach Coleslaw
Grocery List:
3 lb baby-back ribs, cut into 4 sections
1 bottle (18 oz) barbecue sauce
3 Tbsp brown sugar
2 Tbsp instant coffee
2 Tbsp Worcestershire sauce

PEACH COLESLAW
1⁄4 cup slaw dressing
1 Tbsp Dijon mustard
4 cups coleslaw mix
2 ripe medium peaches, chopped
1⁄2 cup chopped red pepper

How to make it:
1. Put ribs in large pot with just enough water to cover. Bring to a boil, reduce heat, cover and simmer 45 minutes, or until meat is fork-tender.

2. Meanwhile, mix barbecue sauce, sugar, coffee and Worcestershire sauce in a small saucepan. Heat over medium heat, stirring until sugar and coffee dissolve. Remove from heat.

3. Coleslaw: Stir dressing and mustard in a large bowl; add coleslaw mix, peaches and red pepper; toss to mix. Refrigerate until serving.

4. Coat outdoor grill rack with nonstick spray. Heat grill. Place ribs, rounded side down, on rack. Brush with sauce; grill 3 minutes. Turn ribs; brush with sauce; grill 6 minutes more. Turn ribs again; brush with sauce; grill another 3 minutes.

5. Serve with rest of sauce and coleslaw.
*Can be prepared through Step 2 one day ahead. Cover and refrigerate.

**Good with: grilled corn on the cob

The kids fix dessert!!
Mini Burger Cookie Treats
Grocery List:
1⁄4 cup canned vanilla frosting
Yellow, red and green liquid food color
2 Tbsp sweetened shredded coconut
24 vanilla wafer cookies
12 small round chocolate peppermint candies (Peppermint Patties)

How to make it:
1. Put 1 Tbsp frosting in a small bowl; add yellow food color to tint yellow. Spoon into a small ziptop plastic bag and cut a tiny tip off one corner. Repeat with red food color. Stir green food color into coconut until coconut is green like lettuce.

2. Place a small dab of vanilla frosting on flat side of 12 cookies. Top each with a peppermint candy “burger,” pressing lightly to adhere. Pipe on yellow and red frosting to resemble mustard and ketchup. Sprinkle with coconut “lettuce,” pressing to adhere. Place a small dab of vanilla frosting on flat side of remaining cookies and press, frosting side down, gently on coconut.

**Planning Tip: Can be made up to 3 days ahead. Store in an airtight container at room temperature.

Take out Fake out: Smarter Fettuccini Alfredo

2008-06-26T13:42:00.003-05:00

Ok, so as soon as I made this recipe last night, I just KNEW it had to be on GM!!! I mean, I couldnt believe I was eating something that was so healthy that tasted so good!!

Check out my newest section of the site: Take out Fake out's!

Smarter Fettuccini Alfredo
Grocery List:
8 oz fettuccini noodles, uncooked
1 1/4 cups fat free reduced-sodium chicken broth
4 tsp. flour
1/3 c. (3oz) light, neufatchel, cream cheese {cut into chunks}
3 Tbsp. Grated Parmesan Cheese
1/4 tsp. ground nutmeg
1/8 tsp. pepper
salt to taste
1/2 tsp. garlic powder (optional)
2 Tbsp chopped fresh parsley

How to make it:
1. Cook pasta as directed on package.

2. Meanwhile, mix broth into flour in a medium saucepan. Stir in the cream cheese, 2 Tbsp parmesan, the nutmeg, garlic powder, and pepper. Cook 2 min. stirring constantly with wire whisk until mixture boils and thickens. Then season with salt to taste.

3. Drain pasta and toss with sauce. Sprinkle with remaining parmesan and parsley.

Nutritional Information
(makes 4 servings)
300cal
6g fat
2g fiber
6 WW points

Cooking with Kids: Chocolate-Dipped Oreo Pops

2008-06-25T10:42:00.003-05:00

Hey Everyone! I hope your all enjoying your summer! Its been over 100 here for over 35 days and I need a cool down treat! This one is fun for the kids to make and eat! So get in the kitchen with your family and make this awesome dessert together!!

Chocolate-Dipped Oreo Pops
Grocery List:
10 lollipop sticks
10 double-stuff Oreo cookies
1 1/2 cups (9 oz) semisweet chocolate chips
1 1/2 Tbsp solid vegetable shortening
Decoration: green sprinkles (jimmies), candy-covered chocolate drops (ice cream topping)

How to make it:
1. Line a baking sheet with wax paper. Insert a lollipop stick into cream filling of each cookie.

2. Melt chocolate and shortening in a small bowl in microwave; stir until smooth.

3. Dip 1 cookie pop into melted chocolate, letting top of cookie rest on bottom of bowl for support. Spoon melted chocolate over cookie to coat. Transfer to lined baking sheet, using a fork to support pop from underneath if needed.

4. Sprinkle around edge with sprinkles, making a “wreath.” Add chocolate drops. Let stand until set. Repeat with remaining cookie pops, remelting chocolate as needed. Wrap in food-safe cellophane or plastic wrap; tie with bow for gift-giving.

**Store: Refrigerator 2 weeks

Nutritional Information:
(not available for this item)

3 ingredient meals: Tilapia Veracruz

2008-06-24T14:41:00.002-05:00

Yum! I love fish, and Tilapia is on the top of my list. It's firm and tasty and readily available at your local grocery store almost all year. And best of all, it's very inexpensive for fish! This recipe is super easy and will have dinner on your table in less than 20 minutes!

Tilapia Veracruz
Grocery List:
4 tilapia fillets (5 to 6 oz each)
1 cup mango and peach salsa
1 ripe avocado, diced

How to make it:
1. Brush stovetop grill pan or broiler pan with oil and heat.

2. Brush tilapia with 1 tsp oil (preferably olive oil). Sprinkle with 1/4 tsp each salt and pepper.

3. Place on hot pan. Grill or broil 5 minutes or until cooked through, turning once.

4. Mix salsa and avocado. Top each fillet with about 1/2 cup. Sprinkle with chopped cilantro if desired.

Different Takes:
• Sprinkle fish with a little ground cumin or chili powder before cooking.
• Make recipe with mahi-mahi or sea bass instead of tilapia.
• Try using a chipotle-flavored salsa; add a squeeze of fresh orange juice.

Nutritional Information:
(makes 4 servings)
269cal
10g fat
3g fiber
6 WW points

Gluten Free Meals: Pork with Sweet potatoes and broccoli

2008-06-23T23:07:00.002-05:00

Hey Folks! So the other day my sister told me that her good friend from school can't eat gluten! This is a VERY common allergy, so I searched around and found an awesome recipe that is gluten free! Even if you don't have this allergy, you will love it!

Pork with Sweet Potatoes and Broccoli
Grocery List:
1 bag (12 oz) fresh broccoli florets
2 tsp butter
4 sweet potatoes, scrubbed and pricked with a fork

SPICE BLEND
1/2 tsp each ground ginger and salt
1/4 tsp each ground cinnamon and pepper
4 center-cut boneless pork loin chops (5 to 6 oz each)
Nonstick spray
Fresh apple slices (optional)

How to make it:
1. Heat a ridged grill pan that’s at least 171/2 x 111/2 in. or a barbecue grill.

2. Meanwhile place broccoli in a single layer on a 14-in.-long sheet of foil; fold up sides. Add 1/3 cup water; dot broccoli with butter. Cover with another sheet of foil; fold sides of top and bottom sheets together twice to seal.

3. Microwave sweet potatoes until tender when pierced.

4. Meanwhile mix Spice Blend ingredients; sprinkle on both sides of chops. Spray chops with nonstick spray. Place chops at one side of grill pan or barbecue grill and grill 5 minutes.

5. Turn chops over. Place foil packet on other side of grill pan or barbecue grill and grill 5 to 6 minutes until chops are barely pink in the middle and broccoli is crisp-tender when packet is pierced. Open packet carefully to let steam escape; serve with chops, potatoes and apple slices.

Nutritional Information:
(makes 4 servings)
470cal
18g fat
6g fiber
10 WW points

Easy Dinners: Penne with Spicy Eggplant-Tomato Sauce

2008-06-21T00:57:00.004-05:00

WOW! GM's! I am SOOO sorry! I have been absent all week because I am working on my house and it takes up all of my time! Some of you know that I am getting my house ready to sell, and that means you not only have to fix everything, clean like a madwoman, re-decorate, all just to get your house sold! Oh my.......

Anyway, I wanted to share one of my new FAVE recipes! Check it out and PLEASE someone come help me with my house!!!!!!!!

Penne with Spicy Eggplant-Tomato Sauce
Grocery List:
12 oz. (3 cups) penne pasta
1/4 cup extra-virgin olive oil
1 medium eggplant, cubed
1 1/2 cups purchased puttanesca pasta sauce*
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 cup (1 oz.) finely grated ricotta salata or Parmesan cheese**
1 tablespoon chopped fresh oregano or basil

How to make it:
1. Cook penne in large pot of boiling water according to package directions; drain.

2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add eggplant; cook, stirring frequently, 8 minutes or until well-browned. (Reduce heat to medium after 3 to 5 minutes to prevent overbrowning.) Add pasta sauce, salt and red pepper. Reduce heat to medium; cook 1 to 2 minutes or until hot.

3. Place in large bowl. Add pasta; toss to combine. Sprinkle with cheese and oregano.

TIPS *Puttanesca sauce usually contains tomatoes, olives and anchovies. If it’s not available, use another full-flavored pasta sauce.
**Ricotta salata cheese is salted, pressed and aged for a firm texture; it has a slightly sharper taste than regular ricotta. Look for it in the cheese department of supermarkets or in Italian grocery stores.

Nutritional Information:
(makes 4 servings)
580cal
21g fat
8g fiber
13 WW points

Summer Sensations: Warm Spiced Banana Pudding

2008-06-17T22:13:00.002-05:00

Nothing say's summer to me than watermellon, BBQ, potato salad, and Banana Pudding! Why? Because my mom used to make it for picnic's at church and other events! (its one of her faves!)

So I thought we should make it a little more grown up with a twist! Enjoy!

Warm Spiced Banana Pudding
Grocery List:
2 boxes (4-serving-size each) cook & serve vanilla pudding & pie filling
1/4 tsp each ground cinnamon and nutmeg
3 3/4 cups milk
48 reduced-fat vanilla wafer cookies
4 large bananas
Whites from 5 large eggs, brought to room temperature in a large bowl
Pinch of salt
1/3 cup sugar
1/2 tsp vanilla extract

How to make it:
1. Heat oven to 350°F. You’ll need a deep 2-qt glass ovenproof serving bowl or soufflé dish.

2. Whisk pudding mix, cinnamon and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-qt measure; place plastic wrap directly on surface of pudding to prevent skin from forming.

3. Arrange 16 wafers over bottom of serving bowl. Evenly space 8 wafers upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.

4. Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 Tbsp at a time, and beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.

5. Bake 12 to 15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.

**TRY THIS: For a rich caramel flavor, substitute 1 box cook & serve butterscotch pudding for 1 box vanilla pudding.

Nutritional Information:
(makes 8 servings)
352cal
7g fat
2g fiber
7 WW points

Healthy Comfort

2008-06-16T21:27:00.002-05:00

Thats right, a Healthy dose of Comfort food that not only makes you feel all warm and fuzzy, it's acutally good for you!

Jambalaya
Grocery List:
1 large onion, chopped
1 medium green bell pepper, chopped
2 medium ribs celery, chopped (1 cup)
8 oz smoked sausage, sliced
1 can (28 oz) diced tomatoes in juice, not drained
3 cloves garlic, chopped
1 tsp dried thyme leaves
1/2 tsp each salt, pepper and hot pepper sauce
12 oz peeled, deveined raw medium shrimp
2 Tbsp chopped fresh parsley

Serve with: rice and hot pepper sauce

How to make it:

1. Mix all ingredients except shrimp and parsley in a 3 1/2-qt or larger slow-cooker. Cover and cook on low 6 to 8 hours until vegetables are tender.
2. Stir in shrimp; cover and cook 20 minutes or until done. Stir in parsley; serve over rice. Pass a bottle of pepper sauce at the table.

**Slow-Cooker Tip: There’s no need to stir or turn food.
Because the slow-cooker cooks evenly, food won’t stick or burn.

Nutritional Information:
(makes 4 servings)
355cal
17g fat
3g fiber
8 WW points

Summer Sensation's Menu!

2008-06-13T12:38:00.005-05:00

WOW! I LOVE summer! Despite the 110 degree weather here in Texas, it's still so much fun to chill out with the family, grill some burgers, play some board games, and just have a good time!
This menu lets you have an amazing menu for an amazing price! Just 8 WW points for dinner AND dessert that your whole family will love!

BEST burgers
Grocery List:
1 lb ground sirloin
1/4 lb ground chuck
1 1/2 tsp Worcestershire sauce
1/4 tsp each kosher salt and pepper
Nonstick cooking spray

Accompaniments: hamburger buns, lettuce, tomato and red onion slices

How to make it:
1. Heat outdoor grill or grill pan.

2. Gently mix ground meats and Worcestershire sauce in medium bowl with a fork until blended. Shape meat into four patties about 1 in. thick. Sprinkle both sides of patties with salt and pepper.

3. Coat burgers with nonstick spray. Grill, turning once, 8 to 10 minutes until instant-read thermometer inserted from side to middle registers 160ºF. Serve on buns with lettuce, sliced tomato and red onion.
Tip: Blending ground sirloin and chuck creates the perfect burger. Sirloin gives delicious flavor and chuck ensures juiciness.

Nutritional Information:
(makes 4 burgers)
239cal
12g fat
0g fiber
6 WW points

And now for Dessert!!

Melon Granita
Grocery List:
4 cups cubed ripe cantaloupe or honeydew melon
1/2 cup sugar
1/4 cup fresh lime juice

How to make it:
1. Purée melon in food processor. Add sugar and lime juice; pulse until sugar is dissolved.

2. Pour into shallow metal baking pan. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle.

3. Let granita stand for 5 minutes at room temperature. Scrape into chilled glasses and serve at once.

Nutritional Information:
(makes 6 servings)
103cal
0g fat
1g fiber
2 WW points

150 posts!! and Skillet Lasagna!

2008-06-12T10:29:00.003-05:00

Wow! first we had 10,000 views, now it's our 150th post! How fun! So I am celebrating with a super easy recipe that your going to think "Why did I try this before?"

Skillet Lasagna
Grocery List:
1 lb meat loaf mix (beef, chicken, veal) or just ground beef if you can't find it.
8 curly lasagna noodles, broken into 2-in. pieces
1 jar (26 oz) marinara sauce
2 cups water
1 cup shredded Italian cheese blend
3/4 cup part-skim ricotta

How to make it:
1. Cook meat loaf mix in a large nonstick skillet over medium-high heat, stirring often to break up meat, 4 to 5 minutes, or until browned. Drain off fat. Stir in noodles, sauce and water; bring to a boil. Cover; reduce heat and simmer, stirring often, 18 minutes or until noodles are tender.

2. Remove from heat; stir in 1/2 cup shredded cheese. Spoon ricotta on top; add remaining shredded cheese. Cover 3 minutes to melt cheese.

Nutritional Information:
(serves 6)
436cal.
18g fat
3g fiber
10 WW points

3 ingredient meals: Turkey Rollatini with peppers

2008-06-11T14:45:00.003-05:00

Yumm, this recipe is so good, and three ingredients, it needs no other explination!!!

Turkey Rollatini with Peppers
Grocery List:
3 tsp oil
1 pkg of 3 medium peppers (red, orange and yellow), cut in thin strips
1 pkg (about 1 lb) of 4 turkey breast cutlets
1 cup finely shredded Italian blend cheese

How to make it:

1. Heat oven to 350°F. Line a rimmed baking sheet with nonstick foil.

2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add pepper strips and sauté 6 to 7 minutes until justslightly browned at edges.

3. Arrange turkey cutlets on lined baking sheet; mound 3 Tbsp cheese on each. Lay 1/4 the peppers across each cutlet toward one end. Roll up cutlets; secure with wooden toothpicks.

4. Heat 2 tsp oil in skillet. Add cutlets; brown on all sides. Return to baking sheet, toothpick side up.

5. Bake 25 minutes or until an instant-read thermometer inserted in centers registers 160°F. Sprinkle each rollatini with 1 Tbsp cheese. Bake 5 minutes to melt cheese. Remove picks before serving.

Different Takes
**Substitute another shredded cheese blend.
**Cook 1 lb asparagus until crisp-tender; use instead of peppers.
**Sprinkle peppers with Italian herb seasoning.

Nutritional Information:
271cal
11g fat
1g fiber
6 WW points

Easy Dinners: Super Quick Cannelloni

2008-06-10T11:35:00.002-05:00

Wow! I am so sorry everyone! I am so busy trying to get things caught up with my other business and this other business, that I have neglected the poor GM!!
But I am back and this recipe is better than ever!

Super Quick Cannelloni
Grocery List:
2 Tbsp stick butter
3 Tbsp flour
1 1⁄2 cups 1% lowfat milk
Pinch ground nutmeg
Pinch salt
8 oven-ready no-boil lasagna noodles

CHICKEN FILLING
1 small yellow onion, cut up
1 lb ground chicken
1 cup frozen cut-leaf spinach, thawed
1⁄2 cup part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
1 large egg
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
2 cups bottled spaghetti sauce
1⁄2 cup grated Parmesan cheese

How to make it:
1. Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened. Remove from heat and cover surface with plastic wrap to keep a skin from forming.

2. Soak noodles in hot water for 10 minutes.

3. Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1⁄2 cup white sauce.

4. Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.

5. Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.

6. Spread 1⁄2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.

7. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.

Nutritional Information:
(Serves 8)
396cal
17g fat
2g fiber
9 WW points

10,000 views!!!!!!! (and 3 ingredient soup!)

2008-06-05T18:04:00.004-05:00

WOW!! Can you believe we have had over 10,000 hits on Gourmet Momma?! All I can say is a HUGE THANK YOU to all of our readers, those that comment, and send in your questions or recipes! I started GM as a fun little outlet for me to share recipes with my friends and family, I never thought it would grow to be what it is now! So thank you!

So in celebration, I am sharing one of my favorite things....soup! And one of YOUR favorite things, a 3 ingredient meal!!! I know that it has been 100+ degrees here in Texas this week (I'm not even joking, its hotter than Hades!) but I still love soup! Enjoy!
And thank you again for all your support!!

Spinach and Potato Soup
Grocery List:
2 cans (14 1/2 oz each) chicken broth
3 cups refrigerated garlic mashed potatoes (from a 1.5-oz pkg)
1 box (16 oz) frozen creamed spinach

How to make it:
1. Heat broth in a large pot; add potatoes and cook over medium-high heat, whisking occasionally, 5 minutes or until simmering and slightly thickened (see Note).

2. Remove frozen spinach from pouch, add to potatoes, cover pot and simmer 8 to 10 minutes, whisking occasionally, until blended and spinach is heated through. (If soup is too thick, thin with hot water.) Pour into serving bowl; garnish if desired.

**Note: For garnish, remove 1/4 cup hot mashed potatoes before adding spinach. Drop potatoes from tip of a spoon in parallel lines, then pull tip of a knife across the lines, alternating direction between each pull. It will look all fancy! :)

Nutritional Information:
(makes 6 servings)
214cal
12g fat
5g fiber
4 WW points

Slim Down Suppers: Pulled Chicken Sandwiches with Red Cabbage Slaw

2008-06-04T08:12:00.003-05:00

WOW! Last Day of School!! Man, it came fast! But I can't wait to have more time to spend with Lagan! :) (an a future gourmet momma project...perhaps involving a "book" with some recipes in it.....)

Today's recipe is a Slim Down Supper. Here in Texas you can never get enough BBQ, but it's always so bad for you, so this recipe is a perfect match! Great flavor that won't go stright to your hips! :)

Pulled Chicken Sandwiches with Red Cabbage Slaw
Grocery List:
4 cups shredded cooked chicken (*see Note)
3⁄4 cup ketchup
1⁄3 cup prepared yellow mustard
2 Tbsp cider vinegar

Red Cabbage Slaw:
1⁄2 cup buttermilk
1 tsp sugar
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄2 small red cabbage, cored and thinly sliced
1 carrot, shredded
1⁄3 cup minced fresh chives or green part of scallions

6 split, seeded hamburger buns

How to make it:
1. Combine chicken, ketchup, mustard and vinegar in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until hot.

2. Red Cabbage Slaw: Meanwhile, mix buttermilk, sugar, salt and pepper in a large bowl. Stir in remaining ingredients.

3. Arrange open buns on plates. Mound chicken mixture on bottom halves. Top with some of the slaw; cover with bun tops. Serve remaining slaw on the side.Good served with pickles and tortilla chips.

**Note: You can use purchased cooked chicken or prepare one yourself. To cook: Put a cut-up 4- to 41⁄2-lb chicken and 11⁄2 cups water or chicken broth in a large saucepan or large deep skillet. Bring to a gentle boil, reduce heat to a simmer, cover and cook 20 to 25 minutes, or just until meat is cooked through. Let cool, then remove the skin and pull the meat off the bones.

Nutritional Information:
375cal
10g fat
3g fiber
8 WW points

You Grill Girl: Salmon Burgers with Wasabi Mayo

2008-06-03T07:30:00.005-05:00

Hey Everyone! I am feeling so strange today! Tomorrow is my daughter's last day of Kindergarten! I can not believe that my little girl is going to be in 1st grade next year! Is anyone else going through this?
Anyway, that has nothing to do with today's meal! lol Which is VERY tasty, so try it! :)

Salmon Burgers with Wasabi Mayo
Grocery List:
BURGERS
4 scallions, cut in 1-in. pieces
1 Tbsp pickled ginger slices (found in your market's Asian section)
1 tsp dark sesame oil
1/4 tsp each salt and freshly ground pepper
White from 1 large egg
1 Tbsp soy sauce
2-lb piece salmon fillet, skin and pin bones removed, cut in 1-in. cubes
Nonstick spray
6 leaves Boston lettuce

Toppings: wasabi mayonnaise (you can find this on the mayo isle), pickled ginger slices and radish sprouts

Garnish: black sesame seeds

How to make it:

1. Heat outdoor grill.

2. Burgers: In food processor, pulse scallions, ginger, sesame oil, salt and pepper until finely minced, scraping down sides of processor bowl once or twice. Add egg white and soy sauce; pulse to blend. Add salmon. Pulse just until very finely chopped but not a paste. Shape into 6 burgers, each about 3/4 in. thick.

3. Coat burgers with nonstick spray. Grill, turning once, until done as desired (6 minutes for medium-rare, which is preferred).

4. Place on lettuce leaves. Top each with wasabi mayonnaise, ginger slices and sprouts; sprinkle with a pinch or two of sesame seeds.

Nutritional Information:

(makes 6 burgers)
235cal
10g fat
0g fiber
6 WW points

Light and Healthy: Pork and Veggie Stir-Fry

2008-06-02T00:28:00.000-05:00

Good Monday Morning! I hope everyone had a wonderful weekend! I wanted to share a easy and light recipe today...stir-fry is one of those meals that you can throw together with pretty much any meat and veggies you have in the fridge, spoon them over some rice with some soy sauce and you have a meal! :)

Pork and Veggie Stir-fry
Grocery List:
12 oz thin-cut, boneless pork chops, cut in narrow strips
1⁄2 cup stir-fry sauce
1 Tbsp oil
1 bag refrigerated vegetable medley (broccoli, baby carrots and cauliflower)
1 can pineapple slices, drained, juice reserved, slices cut in wedges

How to make it:
1. Toss pork with 2 Tbsp stir-fry sauce.

2. Heat 1 1⁄2 tsp oil in a large, deep nonstick skillet or a wok over medium-high heat until hot but not smoking. Add pork and stir-fry 2 minutes just until lightly browned. Remove to a plate. (If pan has a crusty residue, wipe clean with a paper towel.)

3. Heat remaining 1 1⁄2 tsp oil in skillet. Add vegetables; stir-fry 3 minutes. Stir in pineapple juice and remaining stir-fry sauce. Bring to a boil, reduce heat and simmer, stirring often, 3 minutes, or until vegetables are crisp-tender and sauce thickens slightly. Add pork and pineapple; heat through.

**Serve with quick-cooking rice.

Nutritional Information:
(makes 4 servings)
295cal
14g fat
2g fiber
7 WW points

Easy Dinners: Penne with Mushroom Bolognese

2008-05-30T15:07:00.000-05:00

YUM! I love pasta! And today's offering is no exception! Make sure you make extra sauce and freeze it for future use! :)

Penne with Mushroom Bolognese
Grocery List:
1 lb uncooked penne rigate or other pasta
12 oz sliced shiitake mushroom caps (or white button mushrooms if you can't find or afford shiitake)
2 large cloves garlic
2 tsp olive oil
1⁄2 cup dry white or red wine (optional)
1 jar (26 oz) marinara sauce
1⁄2 tsp crushed dried rosemary
2 Tbsp chopped fresh parsley

How to make it:
1. Cook pasta as package directs.

2. Meanwhile, pulse mushrooms and garlic in food processor until finely chopped.

3. Heat oil in a large nonstick skillet. Add mushrooms and garlic; sauté over medium-high heat 3 minutes, or until lightly browned.

4. Stir in wine (if using); boil 1 minute. Stir in sauce and rosemary; bring to boil, reduce heat and simmer 2 minutes to blend flavors. Stir in parsley; spoon onto pasta.

**Meaty-textured shiitake mushrooms replace ground beef. Serve with grated Parmesan cheese.

Nutritional Information:
394cal
7g fat
5g fiber
8 WW points

Light Desserts: Raspberry-Lemon Custard Cakes

2008-05-29T12:01:00.000-05:00

Well, I thought I would share something that I dont share quite enough of on this blog.....a DESSERT!! But not only that, a light dessert that is perfect for the summer!

Raspberry-Lemon Custard Cakes
Grocery List:
1/2 pint raspberries
4 large egg whites
3 large egg yolks
3/4 cup granulated sugar
2 Tbsp all-purpose flour
1 1/2 tsp raspberry extract
1 tsp lemon zest
1/4 cup lemon juice
1 cup milk
Confectioners' sugar for dusting

How to make it:
1. Fill a roasting pan with 1/2 in. of hot tap water; place in center of oven. Heat oven to 350°F. You'll need eight 6-oz custard cups; place 4 or 5 raspberries on bottom of each.

2. Beat egg whites in a medium bowl with mixer on medium speed until foamy. Beat in 2 Tbsp of the sugar until stiff, shiny peaks form when beaters are lifted.

3. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light; beat in flour, extract, lemon zest and juice. Gradually beat in milk. Using a wire whisk, gently fold egg whites into yolk mixture just until combined. Divide batter among prepared cups (cups should be filled to the top). Place cups in hot water in roasting pan.

4. Bake until puddings are puffed and golden brown on top, about 24 minutes. Serve puddings warm or at room temperature, with confectioners’ sugar and remaining berries.

Nutritional Information:
138cal
3g fat
1g fiber
3 WW points

Cook Once, Eat Twice: Pork Mole and Pork Taco's

2008-05-28T10:42:00.000-05:00

HEY EVERYONE! Wow! I am so sorry I have been MIA!! Monday was a Holiday so I took the day off to enjoy with my family! And yesterday was my SISTERS GOLDEN BIRTHDAY!! Happy B-day Britty! We had a fun night at California Pizza Kitchen and had to be kicked out because we were there so late! lol No, I'm just kidding, they didn't kick us out, but we were there so late that the staff was eating around us! lol

So I am going to make it up to you with the recipes today! The cook once eat twice meals! I just LOVE these!! So easy and then you don't have to think about what to make the next day!

NIGHT 1:
Pork with Mole Sauce
Grocery List:
1 can (14.5 oz) fire-roasted diced tomatoes
3/4 cup sliced onion
1/4 cup each raisins and toasted, sliced almonds
2 Tbsp each chili powder and sliced garlic
1/4 tsp ground cinnamon
One 2 3/4-lb boneless pork loin roast, well trimmed
1 1/2 oz bittersweet chocolate, chopped

How to make it:
1. Mix all ingredients except pork and chocolate in a 3-qt or larger slow-cooker. Add pork; spoon some of the tomato mixture over pork.

2. Cover and cook on low 5 to 8 hours until pork is fork-tender. Remove pork to cutting board. Add chocolate to slow-cooker; stir until melted.

3. Transfer about half of the sauce in slow-cooker to a food processor; process until smooth. Stir into remaining sauce in slow-cooker.

4. Cut pork roast in half; wrap and save one half for Pork Tacos recipe. Slice remaining pork. Serve topped with sauce.

nutritional information:
(serves 4)
409cal
16g fat
4g fiber
9 ww points

NIGHT 2:
Pork Taco's
Grocery List:
1 cup salsa verde (green salsa)
1 cup chopped cilantro
3 cups thick shreds cooked pork loin (from Pork with Mole Sauce recipe)
8 corn tortillas (heated according to package directions)
1 cup finely shredded lettuce
1 cup diced tomato

How to make it:
1. Mix salsa and cilantro in a microwave-safe bowl. Add pork; toss. Cover and microwave until hot.

2. To make tacos, fill warmed tortillas with pork mixture, then add lettuce and tomato.

Tip: Avocado wedges with a squeeze of lime are a delicious, easy accompaniment.

nutritional information:
366cal
11g fat
4g fiber
7 ww points

drop a dress size dinners: mexican pot pie

2008-05-23T08:03:00.000-05:00

Awww, its our last day of Drop a Dress Size Dinner's week. But don't worry! I have had so many emails about having a "theme week", that we will be doing it more often! If you have any suggestions, just let us know by leaving a comment on this post, or by emailing me at thegourmetmomma@yahoo.com

To Find this, and other Drop a Dress Size meals that we have featured on this blog, follow these links:
Oven Fried Chicken
Mac and Cheese
Greek Taco's
Bean and Veggie Burritos
Turkey Stirfry
Wine Glazed Chicken
Turkey SOTB style

Mexican Pot Pie
Grocery List:
2 burrito-size flour tortillas, warmed
1 can (10 3/4 oz) reduced-sodium cream of mushroom soup
2 cups shredded cooked chicken
1 bag thawed frozen mixed vegetables
1 can (4.5 oz) chopped green chiles
1/3 cup chopped cilantro
1/2 tsp minced garlic
Nonstick spray

How to make it:
1. Heat oven to 375°F. Line a 9-in. pie plate with a warmed tortilla.

2. Mix soup, chicken, vegetables, chiles, cilantro and garlic. Spoon into lined pie plate. Top with remaining tortilla and tuck in edges. Coat with nonstick spray.

3. Cover with foil and bake 20 minutes. Uncover and bake 25 more minutes, or until top is golden and filling is hot.

Nutritional Information:
(serves 4)
318cal
13g fat
8g fiber
8 WW points

drop a dress size dinners: turkey S.O.T.B. style

2008-05-22T16:42:00.000-05:00

That's right, S.O.T.B. style...AKA South Of The Border style! These turkey cutlets are so good, who even cares if they are healthy? lol!

Turkey S.O.T.B.
Grocery List:
3 Tbsp flour
1/4 tsp each salt and pepper
4 turkey breast cutlets
2 tsp oil
1 each yellow squash and zucchini, cut in 1/2-in. chunks
1/2 cup chopped onion
1 Tbsp minced garlic
1 1/2 tsp chili powder
1 can (about 16 oz) crushed tomatoes
1 can (4.5 oz) chopped green chiles

How to make it:
1. Mix flour, salt and pepper on a plate. Dredge cutlets in mixture; shake off excess.

2. Coat a large nonstick skillet with nonstick spray. Heat over medium heat; add 1 tsp oil and swirl to coat bottom of skillet. Add half the cutlets and cook 1 minute per side or until lightly browned and cooked through. Transfer to a plate. Repeat with remaining oil and cutlets.

3. Add squashes and onion to any drippings in skillet. Sauté 4 to 5 minutes until browned. Stir in garlic and chili powder; cook 1 minute. Add tomatoes and chiles; bring to a boil, reduce heat, cover and simmer 5 minutes or until squashes are tender. Return cutlets just to heat through

Nutritional Information:
233cal
4g fat
3g fiber
4 WW points

Drop a Dress Size Dinners: Wine-Glazed Chicken

2008-05-21T15:03:00.000-05:00

This is such a rich and decedent meal for slimming down! Believe me, you wont even realize how healthy these are!!

Wine-Glazed Chicken
Grocery List:
8 chicken thighs (about 2 lb), skin and visible fat removed
1⁄4 tsp salt
1⁄8 tsp pepper, or to taste
1 Tbsp each olive oil and butter
2 Tbsp fresh chopped rosemary or 2 tsp dried, crumbled
8 large leaves fresh sage or 2 tsp dried, crumbled
1-1⁄2 cups dry red wine
3 tsp minced garlic
Pinch of crushed red pepper
Garnish: fresh sage cut in narrow strips

How to make it:

1. Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.

2. Spoon off fat, leaving about 2 tsp in skillet. Add 1⁄4 cup of the wine, the garlic and crushed pepper.

3. Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 Tbsp of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.

4. Add remaining 2 Tbsp wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish.

**Perfect served with mashed potatoes and a mixture of green and wax beans

Nutritional Information:
200cal
7g fat
0g fiber
5 WW points

Drop a Dress Size Dinners: Turkey Stir-Fry

2008-05-20T08:39:00.000-05:00

Today's drop a dress size recipe is really cool, because most of the time when you think "healthy" you think chicken. And frankly, I get tired of chicken after a while. So I decided to do this recipe with Turkey! It has a richer flavor and is really tender, so you will defiantly notice the difference! Plus, turkey is CHEAPER than chicken!!

Turkey Stir-Fry
Grocery List:
2 navel oranges
1 Tbsp vegetable oil
One 1-lb turkey tenderloin, cut into bite-sized strips
1 red pepper, cut in broad strips
8 oz snow peas, strings removed
1 bunch scallions (green onions), cut into 1-in. diagonal pieces
1/2 cup stir-fry sauce
1 1/2 cups pineapple chunks (with juice)
Serve with: cashews and rice

How to make it:

1. Grate 1 tsp orange zest. Slice off peel and pith; cut orange segments.

2. Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half of turkey and stir-fry 2 minutes, or until browned; remove to a plate. Repeat with 1 tsp oil and remaining turkey.

3. Add 1 tsp oil and the pepper strips to skillet. Sauté 3 to 4 minutes. Add snow peas; reduce heat to medium. Stir-fry 1 to 2 minutes until peas are crisp-tender. Add scallions, sauce and zest. Simmer; stir in turkey and pineapple. Cook 1 minute. Top with oranges and cashews. Serve with rice.

Nutritional Information:
285cal
5g fat
5g fiber
5 WW points

Drop a dress size dinners: Bean and Veggie Burrito's

2008-05-19T15:37:00.000-05:00

That's right! This week is drop a dress size week! Every recipe this week will help you to drop a dress size! They are all healthy, loaded with fiber, flavor, and very little fat! The perfect combination to get you in shape and enjoying every minute of it! (and today's is vegetarian!!)

Bean and Veggie Burrito's
Grocery List:
5 burrito-size tortillas, preferably flavored (I used spinach with garlic and pesto)2 tsp oil
1 zucchini diced
1 2/3 cups sliced onions
2 1/2 tsp chili powder
1 bag fresh spinach, rinsed, dried and coarsely chopped
1 can black beans, rinsed
1 can corn, drained
Accompaniments: reduced-fat sour cream, lime wedges and salsa

How to make it:
1. Warm tortillas as package directs.

2. Filling: Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and onions. Sauté 6 minutes or until browned and tender. Add chili powder; stir 30 seconds or until fragrant. Add spinach a few handfuls at a time, adding more as it cooks down. Stir in beans and corn; heat through.

3. For each burrito: Spoon about 1 cup Filling on bottom third of tortilla. Roll bottom over filling, turn in sides and continue to roll up. Place seam side down on serving platter. Serve accompaniments in small bowls alongside.

Nutritional Information:
364cal
8g fat
11g fiber
7 WWpoints

Father's Day: Cuban Sandwiches

2008-05-16T08:13:00.001-05:00

So I knowit's still May, but I always like to be ahead of my self! So I have come up with the perfect meal for Dad on his special day!

Cuban Sandwiches
Grocery List:
1 tsp ground cumin
1 tsp dried oregano
1⁄4 tsp each salt and pepper
Four 1⁄4-in.-thick pork cutlets (about 12 oz)
1 medium onion, sliced
Garlic-flavor nonstick seasoning spray
8 thin slices Swiss cheese
8 thin slices Virginia ham
4 Portuguese or kaiser rolls, split
1⁄2 cup sliced dill pickles

How to make it:
1. Heat barbecue grill (see Tip). Mix the cumin, oregano, salt and pepper; sprinkle over both sides of pork cutlets.

2. Coat cutlets and onions with seasoning spray. Grill 3 minutes, turning cutlets and onion slices over once, until cutlets are cooked through and onions are slightly charred and crisp-tender.

3. Fill each roll with 2 slices each cheese and ham, 1 cutlet and 1⁄4 of the onions and pickles. Return to grill for 1 or 2 minutes to melt cheese, if desired.

Nutritional Information:
507cal
22g fat
2g fiber
12 WW points

Vegetarian: Grilled Alfredo Pizza

2008-05-15T17:46:00.000-05:00

So one thing that I can never post enough of and I am constantly getting emails for is Vegetarian entrees that don't always have eggplant in them! hehe So I came up with this little recipe that satisfies your taste a vegetarian meal without being "Eggplant Parmesan"!

Grilled Alfredo Pizza
Grocery List:
1 tube refrigerated pizza crust
1 lb whole portobello mushrooms, stems removed
1 each red and yellow pepper, quartered and cored
1 each medium zucchini and yellow summer squash, cut lengthwise in 1⁄2-in.-thick slices
Nonstick spray
3⁄4 tsp salt
1 cup reduced-fat mushroom Alfredo sauce (or jarred Alfredo and a can of mushroom slices)
5 oz smoked mozzarella cheese, shredded (11⁄4 cups)

How to make it:
1. Heat barbecue grill. Lightly dust 2 baking sheets with flour.

2. On a lightly floured surface, press dough into a 15 x 11-in. rectangle. Cut in quarters; place 2 on each baking sheet.

3. Lightly coat veggies with nonstick spray; sprinkle with salt.

4. Grill vegetables, turning once: mushrooms and peppers 10 to 12 minutes (mushrooms should be tender and peppers charred), squashes 8 to 10 minutes until tender. Cut mushrooms and peppers in slices, squashes in half crosswise.

5. Grill 2 pieces pizza dough at a time, 1 minute or until undersides are browned. Using tongs, turn dough over and grill 30 seconds or until undersides stiffen. Return to baking sheets; repeat with remaining dough. Spread crusts with sauce. Top with vegetables and cheese.

6. Grill 2 pizzas at a time, covered, 2 to 3 minutes until cheese melts, making sure undersides of pizzas don’t burn.Take ingredients to the grill along with a cutting board and knife.

Nutritional Information:
396cal
15g fat
4g fiber
8 WW points

15 min. Meals: Chicken Pineapple Fajita's

2008-05-14T09:45:00.000-05:00

YUMMM! Thats all I can say about this recipe! :)

Chicken Pineapple Fajita's
Grocery List:
8 6-inch flour tortillas

4 1-inch slices peeled fresh pineapple

1 lb. skinless, boneless chicken breast halves

2 small red or orange sweet peppers, seeded, cut in strips

2 tsp. Jamaican jerk seasoning

1/8 tsp. ground black pepper

1 Tbsp. cooking oil

Fresh cilantro and lime wedges

How to make it:
1. Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in oven. Meanwhile, coat a 12-inch nonstick skillet with cooking spray; heat over medium-high. Add pineapple slices; cook 4 to 6 minutes, until browned, turning once. Remove.

2. Cut chicken in strips; toss with sweet peppers; jerk seasoning, and pepper. Heat oil in skillet; add chicken and peppers. Cook and stir over medium-high 4 to 6 minutes, until chicken is no longer pink. Core and chop pineapple. Serve with chicken, tortillas, cilantro, and lime.

Nutritional Information:
(Makes 4 servings)
374cal
6g fat
3g fiber
7 WW points

Your Girll Girl: Asian Chicken

2008-05-13T20:01:00.000-05:00

Tonight's meal is quick, easy, light and healthy. I love anything chinese, so this is the perfect meal for me! :) I hope you enjoy it as much as I do!

Asian Chicken
Grocery List:
Nonstick cooking spray
1 Tbsp Chinese five-spice powder
1 Tbsp sugar
1/4 tsp salt
4 each skinless chicken thighs and drumsticks (2 lb)
4 baby bok choy (1 lb), halved lengthwise
4 oz shiitake mushroom caps (also called baby portabella's)
1/4 cup each less-sodium soy sauce and rice vinegar
2 tsp toasted sesame seeds

How to make it:
1. Coat outdoor grill rack with nonstick spray; heat grill.

2. Mix spice powder, sugar and salt in small cup. Rub spice mixture over chicken. Grill 5 minutes per side over direct heat. Move to indirect heat and grill, covered, 15 to 20 minutes until instant-read thermometer registers 160ºF, or juices run clear.

3. Meanwhile, coat bok choy and mushrooms with nonstick spray. Grill over direct heat for 10 to 15 minutes, turning once.

4. Stir soy sauce and rice vinegar in small bowl; spoon some over vegetables and chicken.
Sprinkle chicken with sesame seeds.

Nutritional Information:
298cal
11g fat
2g fiber
6 WW points

Mother's Day Rest: Three Ingredient Meals

2008-05-12T16:04:00.000-05:00

Hey Everyone! I hope you all had a wonderful mother's day! My sister and her husband took me and Lagan to San Antonio for the weekend! So I am super worn out from shopping all day and lots of food and margaritas! :)

So today's recipe is super quick and easy!

Cumin Roast Pork with Dried Fruit
Grocery List:
1 pkg (6 oz) mixed dried fruit, coarsely chopped (1 cup)
2 1⁄2-lb boneless pork loin
1 1⁄2 tsp ground cumin

How to make it:
1. Heat oven to 375ºF. Soak fruit in 1 cup boiling water 15 minutes. Have ready a small roasting pan and kitchen string.

2. Make a long cut down center of pork, not all the way through. Open like a book. Mix cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper; sprinkle 1⁄2 tsp over cut surface.

3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture. Place in pan.

4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160ºF. Remove to cutting board; let rest 10 minutes.

5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly.
Serve with pork.

Nutritional Information:
316cal
16g fat
2g fiber
7 WW points

Perfect Pork Chop: Pork Chops with Sweet Mustard Sauce

2008-05-08T09:58:00.000-05:00

I get asked time and time again, "How do I make a perfect pork chop?"
Well, pork chops can be tricky, but I have a recipe for you that is easy, takes only 30 minutes, and most of all...TASTY! :)

Pork Chops with Sweet Mustard Sauce
Grocery List:
1/4 cup cider vinegar
1/4 medium red onion, thinly sliced, plus 1/3 cup finely chopped
1 Tbsp olive oil
4 boneless pork chops (about 5 oz each), trimmed of excess fat
1 tsp salt
1/4 tsp pepper
1/3 cup reduced-fat sour cream
1/4 cup Dijon mustard
2 1/2 Tbsp peach or apricot jam

How to make it:
1. Pour vinegar over onion slices in a shallow dish. Marinate at least 10 minutes or until ready to serve.

2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Season pork with salt and pepper on both sides. Add to skillet and cook, turning once, 7 to 8 minutes until browned and cooked through. (Do NOT over cook!)

3. While pork cooks, mix sour cream, mustard, jam and chopped onion until blended. Serve on the pork; top with the pickled onions.

Nutritional Information
313cal
13g fat
1g fiber
7 WW points

Are you a Hungry Girl????

2008-05-07T15:49:00.000-05:00

Can I just say that I have been a subscriber to Hungry Girl for a while, and I just LOVE her!! If you haven't heard of hungry girl....WHATS WRONG WITH YOU?? lol Just Kidding....but seriously, Hungry Girl is an amazing website and newsletter that helps everyday girls like me stay in shape by eating my favorite meals like juicy hamburgers, french fries, and parfaits! Can you believe it? Plus she gives the WW values for all of her recipes! My favorite section in her newsletter is the "Bite it/Fight it" where she teaches you to cook dishes that are twins of our favorite Restaurant bites!

So why am I talking about Hungry Girl so much? Well, she just wrote a book!! And my wonderful sister, Brittany gave it to me for mother's day! Isn't that awesome! I am already shopping for new ingredients, stocking up with fiber one cereal, boca burgers and butternut squash! To get your own copy of this FANTASTIC book that you ABSOLUTELY CAN NOT LIVE WITHOUT...head over to Lisa's site, HUNGRY GIRL, or to Amazon.com.

See ya later Hungry Girls! :)

Ask the Chef: What do I need for a kitchen?

2008-05-06T08:28:00.001-05:00

Yay! An ask the chef question! I have been receiving emails from GM fans for a while, but I haven't had the time to post an ask the chef in a while! So I thought I would take the time to post a reader's question today...

Sarah wrote me and asked: "Gourmet Momma, my name is Sarah, and I am going to be leaving for collage in just a few months. My mom has purchased an apartment for me, but I don't have any idea what to do with the kitchen. She reads your blog everyday, so she sent me over to ask you. What are the basic tools that I need to cook simple meals for one. Oh, and I am on a tight budget, so saving money is key. Thank you for your time."

Well Sarah, you asked a really awesome question! I didn't have this problem because my college was a huge kitchen! lol But since I don't think you are going to culinary school, I would love to help you out! Lots of people tend to think that you have to get top of the line cookware and spend thousands upon thousands of dollars to be able to cook! That's just not true! In fact, my favorite saute pan is from Ikea, and I paid $2.99 for it!!

So here is a basic kitchen kit, and guess what? It will only cost you $100 TOTAL!! Isn't that great? Here we go.....

First is a sturdy Chef's knife that you use for chopping, slicing, etc. I recommend the Henckels International Fine Edge Pro 8" Chef's Knife from http://www.bedbathandbeyond.com/, it is $11.99.

Next knife is a bread knife, which is good for cutting bread, certain cheeses, and crust off toast! I suggest the Henckels International Fine Edge Pro 8" Bread Knife from http://www.bedbathandbeyond.com/, it is $10.99.

Now if your going to be peeling anything or cutting up garlic, you will need a paring knife. The Dexter-Russell 3" Clip-Point Paring Knife is perfect for this purpose. You can find it at bowerykitchensupply.com for $4.00.

Your going to need a cutting board to use these knifes on, so I suggest going with a poly board like the Polysafe Very High Density Polypropylene 8 1/2" x 11" Cutting Board from http://www.bedbathandbeyond.com/. It is $5.99.

After you slice and dice, you need some pots to cook in, so I recommend one large pot...Essential Home 12-quart Stainless Steel Stock Pot from http://www.kmart.com/, $12.99

And the 2-quart Sauce Pan from kitchenandrestaurant.com for just $7.58. (this is what we actually use in restaurants!!)

But what if you need to cook meat, or saute something? I have just the thing. The Bialetti 10" Sauté Pan from http://www.target.com/, $9.99.

If your going to be making sauces, breads, salads, etc. you will need some mixing bowls. I have the Pyrex 3-Piece Mixing Bowl Set from http://www.bedbathandbeyond.com/. They are only $9.99 for the set!

Once the food is in the pan, stir it, flip it, strain it, or ladle it with the 4-Piece Utensil Set from http://www.bedbathandbeyond.com/ for just $7.99

And if I know college students, I know that you like cookies late at night for those all night study sessions! So you need a pan that can cook them, and this one is perfect. The Baker's Secret Basics Nonstick Medium Cookie Pan from amazon.com. Perfect buy at $4.99!

Peeling with the paring knife can be tricky sometimes, especially on things like carrots and potatoes, so I suggest having a sturdy peeler like the Hoffritz Stainless-Steel Vegetable Peeler from amazon.com priced at $6.99.

Finally...once you cook your pasta and your veggies, you need to take them out of the water! So why not take the water out of them with this Eurodib 3-Quart Colander, just $2.99 at galasource.com.

So there you have it! A total kitchen for anyone for under $100! Thanks for writing Sarah, and good luck in collage!

3 ingredient Meals: Spanish Shrimp

2008-05-06T08:22:00.000-05:00

I know I haven't posted a three ingredient meal in a while, so I thought I would share this extremely simple dinner with you! All you need is three ingredients and 10 minutes, and you have a delicious and healthy meal for the whole family!

Spanish Shrimp
Grocery List:
1 pkg (3 1/2 oz) fully cooked chorizo sausage, sliced
1 1/2 lb peeled, deveined raw large shrimp
1/2 cup dry sherry or dry white wine (the alcohol will cook out, but if you don't want to use it, you can use chicken stock!)

How to make it:
1. Heat 1 tsp oil (preferably olive) in a large nonstick skillet over medium-high heat. Add chorizo and sauté 2 minutes until browned.

2. Add shrimp and sauté 1 to 2 minutes or just until shrimp turn pink.

3. Add sherry and sauté 1 minute or until shrimp are cooked through. Garnish with chopped parsley, if desired.

Nutritional Information:
205cal
9g fat
0g fiber
5 WW points

Easy Desserts: Cherry Cheesecake Pie

2008-05-05T16:08:00.000-05:00

Sometimes, even the Gourmet Momma gets off her healthy eating and just needs some dessert! And two of my favorite desserts are cherry pie (or cobbler...yumm!!) and cheesecake! So what happens when you mix them together? dooolllllllllllllllllll............................hehehe!!

Cherry Cheesecake Pie
Grocery List:
1 box (15 oz) refrigerated ready-to-bake pie crusts
1/2 cup sugar
1 Tbsp cornstarch
2 bricks 1/3-less-fat cream cheese (Neufchâtel), softened
1 large egg
1/2 tsp almond extract
1 can (21 oz) cherry pie filling (no sugar added if available)
White from 1 large egg, in a small bowl
1/3 cup sliced almonds (optional)

How to make it:
1. Heat oven to 350°F. Have ready a 9-in. pie plate.

2. Fit 1 crust into pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1/2-in.-wide strips. Cover with plastic wrap; refrigerate.

3. Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat in egg and extract until just blended.

4. Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with a fork until foamy. Brush on pastry strips. Arrange about 8 strips evenly spaced across pie filing. Place 8 more strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Brush rim with egg white; press on almonds.

5. Bake 50 to 60 minutes until crust is golden brown and cherries bubble. Remove to a wire rack to cool. Serve warm, at room temperature or cold.

Planning Tip: Can be baked up to 4 days ahead. Refrigerate covered.

Nutritional Information:
(1 pie makes 8 slices)
330cal
19g fat
0g fiber
8 WW points

Easy Dinners: Sausage and Peppers Meatloaf

2008-05-02T08:21:00.000-05:00

You know, I get more emails asking for Meatloaf recipes than I can keep up with! So I am always trying to think of new ideas for meatloaf. I figured I would post this one here, because my sister always wants my recipes for meatloaf too, so now she can find it! hehe

Sausage and Peppers Meatloaf
Grocery List:
1 1⁄2 cups Barilla Sweet Peppers & Garlic pasta sauce
1 lb hot or sweet Italian sausage, removed from casings
1 lb lean ground beef
3⁄4 cup fresh bread crumbs
3⁄4 cup finely chopped onion
1⁄4 cup shredded Romano or Parmesan cheese
1 large egg
2 tsp minced garlic
2 tsp fennel seeds (optional)
1⁄2 tsp each salt and pepper

How to make it:
1. To ease removal of loaf from cooker, fold two 24-in.-long pieces foil in half lengthwise twice. Place strips across each other, forming a “+” in bottom of a 31⁄2-qt or larger slow-cooker. Press strips against inside of cooker, letting ends hang over outside.

2. Mix 1⁄2 cup pasta sauce with remaining ingredients in a large bowl until well blended. Form into a 71⁄2 x 41⁄2 x 21⁄2-in. loaf. Place in cooker.

3. Cover and cook on low 5 to 8 hours or until a meat thermometer inserted in center of loaf registers 165°F. (IF YOU WANT A CRUST ON YOUR MEATLOAF, COOK IT FREE FORMED IN THE OVEN ON A COOKIE SHEET AT 375 DEGREES FOR 1.5 HOURS OR UNTIL COOKED IN CENTER.)

4. Heat rest of sauce; serve at table.

**Try a pasta salad on the side. Leftover meat loaf makes great sandwiches.

Nutritional Information:
(Makes 8 Servings)
410cal
32g fat
1g fiber
11 WW points

have a great weekend!!

Cinco De Mayo: A Full Day's Menu!

2008-04-30T09:32:00.000-05:00

Wow! It's almost May! And here in Texas,I am starting to see Cinco De Mayo decorations at the stores and preparations for huge meals! This is such a fun holiday to celebrate because who doesn't love Mexican food and margarita's right? But with all the cheese and alcohol, the calories can sure add up! But not with this meal!! Enjoy to your heart's desire and have a LOW CAL NO FAT margarita on me! :)

Cinco De Mayo Feast

Appetizer: Seven Layer Dip
Grocery List:
Bean Layer:
2 cans (16 oz each) lowfat refried black beans
1⁄4 cup chopped cilantro
1⁄2 tsp freshly grated lime peel
2 Tbsp fresh lime juice
1 Tbsp chili powder
1 tsp minced garlic

Guacamole layer:
2 large, ripe Hass avocados
2 Tbsp fresh lime juice
2 Tbsp minced red onion
1 tsp salt
1 tsp hot-pepper sauce

1 Tbsp chopped cilantro
1 cup reduced-fat sour cream
1 cup preshredded Monterey Jack cheese blend
2 cups purchased refrigerated salsa

Garnish: cilantro sprigs and lime wedges
Serve with: baked tortilla chips

How to make it:
1. Bean Layer: Mix ingredients in a medium bowl. With a rubber spatula, mound in center of a 12-in. or larger square serving plate. Shape into a flat 9-in. square.

2. Guacamole Layer: Halve and seed avocados; scoop flesh into a medium bowl. Add lime juice, red onion, salt and hot sauce and mash until dip consistency with some small avocado chunks visible. Mound in center of bean layer; spread into a flat 8-in. square, letting some bean layer show around edges. Sprinkle guacamole with chopped cilantro.

3. Top with sour cream, letting some guacamole show, then sprinkle with cheese, letting some sour cream show.

4. To serve: Drain salsa in a strainer to remove excess juice; spoon 3 diagonal rows over cheese. Garnish with cilantro sprigs and lime wedges. Surround dip with chips.
**Planning Tip: Can be made through Step 3 up to 1 day ahead. Cover and refrigerate.

Nutritional Information:
(makes 12 servings)
203cal
12g fat
4g fiber
4 WW points

Entree: Corn-Stuffed Pablano Chiles
Grocery List:
6 poblano chiles
2 tsp each stick butter and oil
1/2 cup sliced scallions (green onions)
2 tsp minced garlic
3 ears fresh corn, kernels cut from cobs
1/3 cup chopped cilantro
3/4 cup farmer cheese, crumbled
1/2 tsp salt
1/2 cup shredded Cheddar cheese

How to make it:
1. Heat broiler. Lightly coat a large rimmed baking sheet and a 2-qt shallow baking dish with nonstick spray.

2. Put chiles on baking sheet. Broil about 5 in. from heat source 15 to 20 minutes, turning chiles often so they char evenly. Transfer to a saucepan, cover and let cool about 10 minutes.

3. Meanwhile heat butter and oil in a large nonstick skillet over medium-high heat. Add scallions and garlic; sauté 1 to 2 minutes to wilt scallions. Add corn; sauté 2 to 3 minutes then add cilantro. Remove from heat and stir in farmer cheese and salt.

4. Heat oven to 350°F. Carefully peel skin off peppers. Cut in half lengthwise; remove core and seeds. Arrange chile halves in baking dish in 1 layer. Mound about 1/2 cup corn mixture on each half.

5. Bake 10 minutes, top with Cheddar cheese and bake 5 minutes to melt cheese.

Nutritional Information:
(makes 6 servings)
185cal
9g fat
3g fiber
4 WW points

Dessert: Margarita Fruit Cocktails
Grocery List:
4 cups assorted fruit, chilled (1 cup each blueberries, cubed honeydew melon, cubed pineapple and halved strawberries)
2 Tbsp granulated sugar
2 Tbsp tequila or water
1 tsp grated lime zest
2 Tbsp lime juice
1 lime wedge
Garnish: coarse decorating sugar

How to make it:
1. Mix fruit in large bowl. Stir sugar and tequila with lime zest and juice in small bowl. Toss with fruit, cover and chill.

2. Rub lime wedge around rim of 4 margarita glasses; dip glasses in sugar. Fill each glass with fruit cocktail.

Nutritional Information:
107cal
0g fat
0g fiber
2 WW points

Mothers Day: Beet, Orange and Walnut Salad

2008-04-29T16:29:00.000-05:00

I thought I might share another great idea for a mother's day brunch! Mom's everywhere will love this salad! The flavor combination may sound strange, but the acid in the orange will counteract the sweetness of the beets, while the walnuts give it a crunch!

Beet, Orange, and Walnut Salad
Grocery List:
Dressing:
1/4 cup orange juice
2 1/2 Tbsp olive oil
1 Tbsp lemon juice
1 1/2 tsp sugar
1/4 tsp each salt and pepper

Salad:
2 bunches (1 3/4 lb) small beets, leaves and stems cut off, beets scrubbed
1/8 tsp each salt and pepper
2 navel oranges
1 small head green-leaf lettuce, leaves separated
1/4 cup walnuts, toasted and coarsely chopped

Garnish:
chives

How to make it:
1. Dressing: Shake all ingredients in a covered jar; refrigerate.

2. Heat oven to 375°F. You’ll need a rimmed baking sheet lined with nonstick foil. Add beets; cover pan with foil.

3. Roast 1 1/4 hr or until beets are tender. When cool enough to handle, rub off skins with your fingers and slice. Toss in large bowl with 1/4 cup of the dressing and the salt and pepper.

4. While beets roast, cut peel and pith from oranges; slice.

5. To serve: Arrange lettuce leaves, beet and orange slices on a large serving platter or individual salad plates. Drizzle with remaining dressing; sprinkle with walnuts and chives.

Nutritional Information:
150cal
9g fat
4g fiber
3 WW points

Easy Dinners: Veal Scallopini with Olive Tapenade

2008-04-28T08:31:00.000-05:00

Monday Already? lol This weekend went by so fast! (when do they not? I think I say this every Monday! lol)
Anywho...I just love this dish! I know that I will get some flack about Veal, but I'm Italian, and it's one of my favorite meals...so there! lol

Veal Scallopini with Olive Tapenade

Grocery List:
2 Tbsp flour
1⁄4 tsp each salt and pepper
4 slices top round of veal for scallopini, cut in half crosswise
2 tsp oil
1⁄2 cup dry white wine
2 Tbsp cold butter, cut in small pieces
1 cup grape tomatoes, cut in half
1⁄3 cup pitted kalamata olives, coarsely chopped
1⁄4 cup chopped parsley

How to make it:
1. Mix flour, salt and pepper in a large plastic food bag. Add veal, 1 piece at a time, and toss to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add veal and cook 4 to 5 minutes, turning once, until golden (center should be opaque). Remove to a plate.

3. Add wine to skillet; simmer 1 minute. Remove from heat; stir in butter until melted, then the tomatoes, olives and parsley. Spoon over cutlets.

Nutritional Information:
(makes 4 servings)
287cal
13g fat
1g fiber
7 WW points

Crock Pot Meals: Turkey Thighs

2008-04-25T08:42:00.000-05:00

TGIF! I'm going to be real simple today...This Recipe ROCKS! :)
Have a great weekend everyone!!

Turkey Thighs Crockpot Style
Grocery List:
2 turkey thighs (about 2 lb), skin and excess fat removed
1 cup dry red wine, or 1 cup chicken broth plus 1 Tbsp red-wine vinegar
1 cup thinly sliced onions
2 tsp minced garlic
1/2 tsp each dried rosemary, sage, thyme and salt
GRAVY:
3 Tbsp flour
1/4 cup water

How to make it:
1. Eight to 12 hours before cooking, put all except Gravy ingredients in a 31/2-qt or larger slow-cooker. Cover and refrigerate.

2. Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.

3. Remove turkey thighs to cutting board and cover loosely with foil.

4. Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

5. To serve: Cut meat in large pieces from both sides of each thigh bone to give you 4 pieces. Arrange on serving plates; spoon on some gravy. Serve remaining gravy from a sauce boat.

**Great with: mashed sweet potatoes and green beans

Nutritional Information:
(makes 4 servings)
286cal
9g fat
1g fiber
6 WW points

Mother's Day: Turkey and Tomato Tarts with Asparagus Soup

2008-04-24T09:16:00.000-05:00

So, Mother's day is Quickly Approaching, and I know that a lot of you are stressing already over what to serve that special woman in your life! I am so lucky, because I really have two moms! My Mom, Terry, who is now my best friend, and business partner, I just love you Mom! And my sister, Brittany, who took over when my dad died and helped my mom by watching me when mom was at work, or after school. I wouldn't be the person I am today without either of them. It's still a little weird for me to celebrate Mother's day as a mom myself, but I think that Mother's day should be for Mom's, sisters, aunts, grandmother's, best friends, mentors, teachers....anyone who is a woman figure in your life that molds you to who you are!

Turkey and Tomato Tarts with Asparagus Soup
Grocery List:
Soup
1 can (14 oz) chicken broth
1 cup coarsely chopped sweet onion
1 small potato, peeled, cut in 1-in. chunks
1⁄2 cup water
1⁄4 tsp each salt and pepper
1 bunch asparagus (about 1 lb), tough ends trimmed, spears cut in quarters
Tarts
2 slices flat bread or pocketless pitas
1⁄4 cup lite garlic & herbs spreadable cheese
8 slices (4 oz) deli-thin sliced smoked turkey
3 plum tomatoes, sliced
1⁄4 cup thinly sliced sweet onion
1⁄4 cup basil leaves

How to make it:
1. Heat oven to 425°F. Have a baking sheet ready.

2. Soup: Bring all ingredients except asparagus to a boil in a medium saucepan. Reduce heat; cover and simmer 10 minutes, or until potato is almost tender. Add asparagus; cook 5 minutes until asparagus and potato are tender. Set aside 10 minutes to cool slightly.

3. Meanwhile, make Tarts: Place flat breads on baking sheet. Bake 7 minutes, or until slightly crisp. Remove from oven; spread each with 2 Tbsp cheese spread. Top each with 4 slices turkey, folded to fit, and 1⁄2 the sliced tomato, onion and basil. Cut each into 4 wedges.

4. Purée soup in blender until smooth. Accompany each serving with 2 wedges tart.

**The soup can be made up to 3 days ahead. Reheat, or serve chilled.

Nutritional Information:
(makes 4 servings)
264cal
7g fat
3g fiber
5 WW points

Cooking with Kids: Pretzel Brownies

2008-04-23T11:47:00.000-05:00

YUMMM! I LOVE mixing sweet and salty flavors together! And these little treats are soooo good! And the kids will love helping you out with cooking....and polishing off the entire pan! :)

Pretzel Brownies
Grocery List:
1 1/3 cups (8 oz) semisweet chocolate chips
4 oz unsweetened baking chocolate, coarsely chopped
1 stick (1/2 cup) unsalted butter
61 saltine crackers, finely crushed
1 can (14 oz) fat-free sweetened condensed milk (not evaporated milk)
3 cups bite-size pretzels

How to make it:
1. You'll need a 9-in. square baking pan lined with nonstick foil to extend about 2 in. above opposite ends of pan.

2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth. Remove from heat; stir in cracker crumbs (you should have 2 cups) and milk until blended. Fold in 2 cups pretzels.

3. Spread evenly in prepared pan. Lay remaining pretzels on top. Cover and refrigerate at least 1-2 hours or until firm.

4. Lift foil by ends onto cutting board. Cut into 6 strips, then cut each strip into 6 squares.

Nutritional Information:
136cal
7g fat
1g fiber
3 WW points

Easy Dinners: Turkey Reuben Wraps

2008-04-23T11:40:00.000-05:00

Well this could be a dinner, or a lunch! But whenever you have them, these Turkey Reuben Wraps are ALWAYS good! :)

Turkey Reuben Wraps
Grocery List:
Four 8-in. plain or whole-wheat flour tortilla wraps
4 Tbsp fat-free Thousand Island dressing
6 cups baby spinach
8 oz sliced 97% fat-free turkey breast (such as Healthy Choice)
4 oz thinly sliced reduced-fat, Swiss cheese
1 bag classic coleslaw mix (no dressing)

How to make it:
1. Spread each tortilla with 1 Tbsp dressing. Top each to within 1 in. of an edge with 1/4 the spinach, turkey, cheese and coleslaw mix. Roll up tightly from side with fillings.

2. Wrap each in plastic wrap and refrigerate at least 15 minutes. Cut diagonally in halves or thirds.

Nutritional Information:
397cal
10g fat
7g fiber
8 WW points

One Pot Meals: Cajun Chicken and Rice

2008-04-22T19:38:00.000-05:00

I'm sorry I'm so late! I have had a super busy day, with a play date at my house, followed by a photo shoot, and well.......dinner! :) So tonight I want to share a recipe with you that is a ONE POT MEAL! That's right, you only have to dirty up one pot for this baby! And it is PACKED with flavor! Don't believe me? Well....check it out for yourself!

Cajun Chicken and Rice
Grocery List:
2 links (6 oz) andouille or other smoked sausage, sliced
1 onion, quartered and sliced
2 small bell peppers, sliced
8 oz chicken tenders, cut up
2 packets (6.4 oz each) Cajun Sides Red Beans & Rice
4 cups water
3 scallions, sliced

How to make it:
1. Heat a large nonstick skillet over medium heat. Add sausage and onion; cover and cook 3 minutes, stirring occasionally, until sausage is lightly browned.

2. Add peppers; sauté 2 minutes. Add chicken; sauté 1 minute. Stir in rice mixes and water; bring to a boil.

3. Cover and cook 7 minutes until rice is tender and chicken is cooked through. Remove from heat; stir in scallions.

Nutritional Information:
350cal
7g fat
4g fiber
7 WW points

Cooking Demonstration Recipes

2008-04-21T08:29:00.000-05:00

Good Morning! What an awesome weekend! I am so pleased by the huge response to our new meal planning program! Also, I want to thank everyone who came to see me at the Culinary Classique this weekend! I had a wonderful time cooking for you all, there was such a wonderful audience, and I just loved every moment of it. So today is a special addition of Gourmet Momma. Instead of listing a menu for dinner, I am going to be sharing the recipes from Saturday's demonstration, so that you can make them at home! :)

The first recipe is the blue cheese mousse that we served on crackers, but this is an awesome dip to have on a small slice of toast (canape style), or with crudites.

Blue Cheese Mousse
Grocery List:
1 lb blue cheese
12 oz cream cheese
1 Tbsp kosher salt
1/2 tsp ground black pepper
4 fl oz heavy cream, whipped to soft peaks (NOT SWEET)

How to make it:
1. Put cheeses in the food processor and puree until very smooth. Add salt and pepper

2. Fold in whipped cream into mousse until well blended; there should be no lumps.

Easy as that! Now the second recipe that I actually demoed are the Sun-Dried Tomato and Goat Cheese Tartlets. These were a HUGE hit!

Sun-Dried Tomato and Goat Cheese Tartlets
Grocery List:
1 Tbsp minced garlic
1 tsp ground white pepper
3 Tbsp basil, chopped
6 fl oz whole milk
2 fl oz dry sherry
3 large eggs
1 Tbsp all-purpose flour
4 oz fresh goat cheese, crumbled
1 oz green onions, minced
3 1/2 oz sun-dried tomatoes, minced
30 mini tartlet shells, frozen ( I used the puff pastry tartlets, but you can also use the filo-tartlets if you want a crunchy tart as opposed to a softer tart)

How to make it:
1. Put tartlets on a baking sheet, and gently press down the center's with your thumb.

2. Combine garlic, pepper, basil, milk, and sherry with a whisk. Then add the eggs and flour and mix until blended. Toss in the goat cheese, green onions, and sun-dried tomatoes. Place goat cheese mixture into each tartlet

3. Bake tartlets at 350 degrees for 15 minutes, or until the mixture is set.

Bon Appetite! :)

Something's Simmering...

2008-04-18T21:41:00.000-05:00

Hello Everyone! I am so excited because I have a HUGE announcement to make, that I have been working on for quite some time now, and it's finally ready!

But first, I wanted to give you some more background on why I am offering this new service so you know your not going into it blindly.

For several years after culinary school, I ran Somethings Simmering Personal Chef Service. What I offered to my clients was a full menu of foods for the week, which I would shop for, cook, and store for them to enjoy at their leisure! But over the last few years, I have had people from all over the US email me and ask if I could come up with a way to plan their meals for them, since they don't live where I am, and are unable to have me cook for them. So that got me thinking....

And now, I am doing JUST THAT! That's right....The Gourmet Momma and Somethings Simmering are joining forces and offering PERSONAL MENU PLANNING just for you!

I am taking all of my education I have from the Texas Culinary Academy, the United States Personal Chef Association, The culinary Business Academy, and the Personal Chef's Network, and I am passing it on to you. What this service will provide is meals for you and your family that are easy, not overly expensive, and healthy that you can cook in your own home. I will send you recipe's and shopping lists once a week, with the occasional shopping tip, food tips, and of course I will be available via email whenever you need me!

But I hear you now, "I can't afford a service like that!" Well guess what? You CAN! What I used to charge my clients $350 a week for, I am only charging you $15 a week! That's right, you get menu's, recipe's, shopping lists, chef tips, and more for only $15 a week! Take the stress out of your week and let me help you out! You can sign up for as little as one week, or up to a month at a time!

So what are you waiting for?
If you want some more information, please email us for a SAMPLE MENU!
thegourmetmomma@yahoo.com

I can't wait to become YOUR personal Chef! Bon Appetite!

Light and Healthy: Mexican Chicken Stoup

2008-04-18T08:52:00.000-05:00

Happy Friday!! I am so glad that it's the weekend! I have so much work to catch up on, so this will be a nice weekend to do that! I am actually going to be doing a cooking demonstration at Riverbend Church in Austin, Texas on Saturday! So if you would like to come by, the admission is $10, and you get to see me cook, get great food, and walk away with an amazing cookbook!

So now onto today's meal! This dinner is SOOOOO easy to make, it makes a ton, so you will have plenty of leftovers for lunch tomorrow, and everyone loves it!

Mexican Chicken Stoup
(it's a stoup, because its halfway between a stew and a soup!)
Grocery List:
1 lb boneless, skinless chicken breasts, cut bite-size1 1/2 Tbsp flour
2 tsp olive oil
1 lb sweet potatoes, peeled, cut bite-size
1 yellow pepper, cut bite-size
1 cup chopped onion
2 cups water
1 can (28 oz) diced tomatoes
2 1/2 Tbsp chili powder
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn1 can (16 oz) kidney beans, rinsed
1/2 cup chopped cilantro

How to make it:

1. Sprinkle chicken with flour; toss to coat. Heat 11?2 tsp oil in a nonstick Dutch oven. Add chicken; sauté 5 minutes until cooked through. Remove.

2. Heat remaining 1?2 tsp oil. Add sweet potatoes, pepper and onion; cover and cook 7 minutes, stirring often, until lightly colored.

3. Add water, tomatoes chili powder, garlic and oregano. Reduce heat; cover and simmer 10 minutes until vegetables are almost tender.

4. Add corn and beans; simmer 2 minutes until vegetables are tender. Remove from heat; stir in cilantro.

Nutritional Information:
305cal
3g fat
10g fiber!!!!!
6 WW points

HAVE A GREAT WEEKEND GUYS!!

Easy Dinners: Mexican Pizza

2008-04-17T07:31:00.000-05:00

Good Morning! I am so excited to share this recipe with you all! Its totally yummy, super easy and, did I mention yummy?! Your kids can even help you spread on the sauce and the cheese!

Mexican Pizza
Grocery List:
1 large (10-oz) prebaked thin-crust pizza crust
3/4 cup taco sauce
1 pkg (12 oz) precooked fajita-style chicken strips
1 1/4 cups frozen Southwestern corn blend
1 cup shredded Mexican or taco cheese blend
1/2 cup diced avocado
2 Tbsp chopped cilantro

How to make it:
1. Heat oven to 500ºF. Spread crust with taco sauce, leaving 1/2-in. border around edge.

2. Sprinkle with chicken, frozen corn blend and cheese. Place directly on middle oven rack.

3. Bake 6 minutes until crust is crisp and cheese melts. Sprinkle with avocado and cilantro; cut in wedges.

**this is also super tasty if you shred up some iceberg lettuce, chop up some tomato and maybe even a little fat free sour cream!

***Another topping to add more fiber and protein would be some black beans!

Nutritional Information:
for 1/5th of a Large pizza

318cal
12g fat
3g fiber
7 WW points

Terrible Night

2008-04-16T19:34:00.000-05:00

Hey Everyone! I apologise that I was not able to post today, I spent all night in the hospital because I broke out with a severe rash of poison ivy that was spreading by the second! So I got some treatment and am trying to recover!
(Im not posting a photo, because this is a food blog, but if you want to see what my rash looks like, you can check my other blog, www.expressivestylegraphics.blogspot.com)

So I will be back up and running tomorrow with a wonderful, delicious, healthy meal! :) See you all then!
--Nikki
The Gourmet Momma

Splendid Seafood: Cod and Tomato with Asparagus

2008-04-14T21:21:00.000-05:00

Hey Everyone! I don't normally feature so much seafood, but I just can't help myself! It's super fresh right now and CHEAP! So you have to love it! Today's recipe also takes advantage of the beautiful asparagus popping up everywhere....I can't wait to serve this meal to my family!

Cod and Tomato with Asparagus
Grocery List:
2 lb cod fillets (1 1/2 in. thick), cut in five pieces
1 bunch (about 1 1/4 lb) asparagus, woody ends snapped off
Garlic-flavor nonstick spray
1/2 tsp each salt and pepper
1 cup diced plum tomatoes
1/4 cup olive oil and vinegar dressing
2 Tbsp chopped fresh tarragon, basil, chives, parsley or dill
10 slices (each 3/4 in. thick) French bread

How to make it:
1. Heat oven to 500°F. Position racks to divide oven in thirds. You'll need 2 rimmed baking sheets lined with nonstick foil.

2. Place fish on 1 baking sheet; spread asparagus evenly on the other. Coat cod and asparagus with nonstick spray; sprinkle with salt and pepper.

3. Roast 10 to 12 minutes, switching position of pans halfway through cooking, until cod is just cooked through and asparagus are tender.4. Mix remaining ingredients (except bread) in a bowl. Spoon over cod. Serve with bread.

Nutritional Information:
430cal
7g fat
4g fiber
8 WW points

Splendid Seafood: Linguine Vegas Style

2008-04-14T00:24:00.000-05:00

Monday, Monday.....so good to me......lol! Good Morning everyone! I hope you all had a wonderful weekend. I spent it shopping at goodwill, Joann's, and resale stores. Then I mowed my yard, raked leaves, and managed to put on a HUGE pot of veggie soup! YUM!! So I really wanted to share a recipe that I have been stashing for a while with you all...Enjoy!

Linguine Vegas Style
Grocery List:
1 lb linguine pasta
4 slices bacon, cut crosswise in thin strips
1 jar (12 oz) white clam sauce
Grated peel of 1 lemon
1⁄4 tsp crushed red pepper (optional)
2⁄3 cup chopped fresh parsley

How to make it:
1. Cook pasta in a large pot of lightly salted boiling water as package directs.

2. Meanwhile cook bacon in a large, deep skillet until crisp. Remove to paper towel to drain. Drain fat from skillet. Stir in clam sauce, lemon peel and crushed pepper. Cook over low heat until hot.

3. Add 1⁄2 cup pasta cooking water to skillet. Drain pasta; add to skillet with parsley. Toss to mix and coat. Remove to serving plates; sprinkle with bacon.

Nutritional Information:
376cal
8g fat
2g fiber
8 WW points