Chicken and Noodles

I haven't been cooking nice dinners as much as I used to. I've either gotten lazy or busy. Tonight I told Michael I'd make him a homemade dinner and out of the choices I gave him, he picked Chicken and Noodles. I adapted a recipe from my go-to cook book for savory foods - Better Homes and Gardens Cook Book.

I've made this before and I recall that it's turned out pretty bland, so this time I made a few substitutions to try to rectify this problem. Where the recipe calls for water I used chicken stock (much tastier than broth). I also added a cup more stock than the recipe calls for, and 1/2 cup more milk than it calls for. In addition, I didn't have any frozen peas on hand, so I used soybean succotash (a mixture of edamame, corn and peppers). Finally, I used boneless, skinless chicken breasts in place of chicken legs that the original recipe calls for. The addition of stock rather than water really changed the dish - it's not bland at all. It's actually really delish.

Chicken and Noodles

Adapted from Better Homes and Gardens New Cook Book, copyright 2003

3 chicken breasts

3 cups chicken stock

1 cup water

2 bay leaves

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1 1/2 cups chopped onions (3 medium)

2 cups sliced carrots (3-4 medium)

1 cup sliced celery (2 stalks)

3 cups wide egg noodles (6 oz)

1 cup frozen peas (I used Trader Joe's Soybean Succotash)

2 1/2 cups milk (I used 1%)

4 Tbsp all-purpose flour

In a Dutch oven, combine chicken, stock, bay leaves, thyme, salt and pepper. Add onions, carrots and celery. Bring to a boil and reduce heat. Simmer covered for 20 - 30 minutes or until chicken is tender and no longer pink. Discard the bay leaves. Remove chicken from Dutch oven; cool slightly. Chop chicken and set aside.

Bring stock mixture to boil. Add noodles and cook for five minutes. Stir in peas and two cups of milk. In a screw-top jar with a lid, combine the remaining one cup of milk with the flour. Cover and shake until smooth. Stir into noodle mixture. Cook and stir until thicened and bubbly. Stir in chopped chicken. Cook and stir for one to two minutes more or until mixture is heated through.

As originally written, this is a lite recipe (311 calories, 6 grams fat, 5 grams fiber). I'm not sure what my substitutions would do to the calorie count, etc. but I'd imagine it's pretty close since the stock is fat free and I used white meat rather than the dark it originally calls for.

Start to finish, this dinner took about an hour to make. Not much to look at, but it's a delicious home cooked meal for a cold night.

Pumpkin Dollar Cakes

I saw this recipe in a local grocery store's monthly recipe publication and knew I had to make it asap. Most weekends I like to make a nice breakfast and this looked like a fun, easy, seasonal thing to make. Michael's not a lover of pumpkin, but I looked forward to introducing it to Chloe.

The batter came together very easily but was much thicker than your usual (runny) pancake batter. Also, the recipe calls for two tablespoons of batter per cake. I found that to be too much, so I went with closer to one.

Verdict: these are a fun fall breakfast, served with a side of scrambled eggs (with ham and cheese). I have no need to make them again, as I have over half frozen for weekday breakfasts in my freezer (bonus!). Michael ate quite a few, though he's still not won over by pumpkin. Chloe barely touched hers. That's either due to the finicky eating habits of a 17 month old, or due to the fact that these aren't overly sweet.

Oh, and lest I forget: these babies are only ONE WW point per pancake!

Pumpkin Dollar Cakes

Source: Dierbergs' Everybody Cooks, September 2008

Yield: about 40 dollar-sized pancakes

1 cup all purpose flour

1 cup whole wheat flour

1 Tbsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 tsp pumpkin pie spice

2 eggs, slightly beaten (I used egg substitute)

2 cups buttermilk

1/2 cup canned pure pumpkin

3 Tbsp vegetable oil

Pancake syrup

In a large bowl, whisk together flours, baking powder, salt, sugar and spice. In medium bowl, whisk together eggs and buttermilk; whisk in pumpkin and oil. Make a well in center of flour mixture. Pour in pumpkin mixture; stir until just moistened. Batter will be lumpy.

Lightly coat large nonstick skillet or griddle pan with no-stick cooking spray; heat over medium-high heat. Spoon two tablespoons (I used 1 to 1-1/2) batter per pancake into skillet. Cook until bubbles appear in tops and bottoms are lightly browned, about two minutes. Turn and cook until lightly browned on the other side, about one minute. Serve with pancake syrup.

TIP: Cook an entire batch of pancakes and freeze. Reheat as needed in the microwave.

Per four pancakes without syrup: 171 calories, 6g fat, 44mg cholesterol; 255mg sodium, 24g carbs, 2g fiber = 4 WW points

Crock Pot Brown Sugar Chili

I knew I'd be baking a lot this past weekend, so for dinner on Friday, I prepared this Weight Watchers recipe, which had been listed as part of a post on the cooking board I frequent. Super easy to prepare, and pretty tasty, too. I served it with Trader Joe's cornbread (best mix around), prepared in a muffin top pan. The chili is sweeter than I am used to, but that may have to do as much with corn bread that I crumble in my bowl as the brown sugar in the recipe.

This is a crock pot recipe, but I don't see why one couldn't just put all ingredients into a dutch oven and let it simmer for 20 minutes or so, if you don't have the time for it to slow cook.

Now I just need to find a use for all the extra tomato juice I have on hand. Bloody Mary, anyone?

Crock Pot Brown Sugar Chili

Source: Weight Watchers website, via a post on TheNest.com

Yield: 8 servings

1 lb extra lean ground beef (I used ground turkey)

1/2 cup brown sugar

2 Tbsp prepared mustard

1 medium sized onion, chopped (I used frozen pre-chopped onion)

2 (14 oz) cans kidney or red beans (I used one can chili beans in mild sauce and one can red beans)

2 cups low sodium tomato juice

1/2 tsp salt

1/4 tsp ground pepper

1 tsp chili powder

My addition: frozen red, green and yellow bell peppers

Brown ground beef and onion (and peppers) in a non-stick skillet over medium heat. Drain. Add all ingredients to crock pot and stir to combine. Cover. Cook on high for 2-3 hours. If possible, stir several times during cooking.

240 calories, 6g fat, 4g fiber = 4/5 WW points per serving (hits right on the line)

Berry Banana Mini Muffins

There's a lot to like about these mini muffins: they're terribly low in fat and calories (1 WW point per muffin!), they're easy to make, and if you have a little one, they're a great non-processed treat for her/him since there are no nuts involved. They also helped to make me a little less afraid of whole wheat flour, having had a disasterous experience involving it and a pumpkin loaf a few years back. While not my favorite muffin in the world (not decadent enough), I'm still going to town on a few each day. Best part is, I don't feel remotely guilty about doing so, since it's practically a health food. (Not really, but kind of. Cut me some slack.)

I got this recipe from this month's edition of Everybody Cooks, a monthly publication by a local grocery store. This publication always has a lot of good recipes. This month is no exception. This weekend alone I made two recipes from this month's pub, and there are two or three that I'd still like to make.

Berry Banana Mini Muffins

Source: Dierbergs' Everybody Cooks, September 2008

Yield: 4 dozen mini muffins

1-1/2 cups whole wheat flour

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

2 eggs, slightly beaten (I used egg substitute)

2 ripe bananas, mashed

1 cup freshly shredded carrot (I used pre-packaged)

1/2 cup buttermilk

1/2 cup honey

1/4 vegetable oil

1 cup frozen blueberries

Lightly coat 48 mini muffin cups with no=stick cooking spray. Set aside. In medium bowl, combine flours, baking powser, baking soda, cinnamon and salt. In second medium bowl, combine eggs, bananas, carrots, buttermilk, honey and oil. Make well in center of flour mixture. Pour in egg mixture; stir until just moistened. Gently stir in blueberries. Batter will be lumpy.

Spoon batter into prepared muffin cups, filling about 2/3 full. Bake in 400 degree oven until wooden pick inserted in center comes out clean, about 10 minutes. Cool muffins in pan for five minutes. Serve warm.

Per two muffins: 108 calories; 3g fat; 2g fiber; 18mg cholesterol; 126mg sodium. 2 WW points.

Ground Turkey "Stroganoff"

I'm not even sure what to call this. The recipe I used as a base is called "Hamburger Buddy," but I didn't use beef, and "Turkey Buddy" really just doesn't offer much explanation for what's happening here. So I decided that since this incorporates many of the elements of a stroganoff, that's what I'd call it. I'm even using the dreaded air quotes, possibly opening myself up to inclusion on this blog, which I find very amusing.

Now, I've tried making traditional beef stroganoff several times, as I'm a huge fan of comfort food and Michael loves stroganoff. But I've only been truly successful once, and that was long before my blogging days, so I have no idea what I did differently that time. Usually the resulting dish is fine. We eat it. But it's always pretty bland. I can't figure out what to do to fix the problem. I'm thinking it's because the beefy flavor isn't shining through (more Worcestershire?). Someone on the cooking board I frequent suggested the addition of brandy, which I may try next time. If you have a suggestion, please let me know.

(Comments of "You're a moron - use beef if you want it to taste beefy" are already acknowledged).

Anyway, the pseudo-blandness is happening here. But there are far too many reasons to like this dish otherwise (lots of veggies, decently good for your backside, a fair amount of spice, etc.), so I know I'll take a crack at it again. You'll note my ingredients are pretty rough. Since I wasn't baking, I just threw stuff in.

I recently found the website EatingWell.com, which is where I found the original recipe. It's a great alternative to Cooking Light. Check it out.

Ground Turkey "Stroganoff"

Source: adapted from this recipe at EatingWell.com

3 cloves garlic, minced

Few handfuls of baby carrots

Not quite half a bag of frozen spinach

Not quite half a bag of frozen diced onion

1 lb lean ground turkey

1 bay leaf

2 tsp Italian seasoning

Freshly ground pepper to taste

1 1/2 cups hot water mixed with beef boullion seasoning (Wyler's), or reduced sodium beef broth

2 cups whole-wheat macaroni noodles

6 Tbsp Worcestershire sauce

2 tsp corn starch, plus more to get desired consistency

8 oz reduced fat sour cream

Finely chop garlic, carrots, spinach and onion in food processor. Set aside. Boil noodles until tender. Drain. Cook turkey and bay leaf in a skillet until no longer pink. Drain fat in collander. Add back to skillet with veggies. Return to heat and stir until mixture is hot. Add seasonings to mixture. Pour mixture into pot with noodles (or use a really large skillet and pour noodles in with meat). Mix 2 tbp corn starch into boullion/water mix. Add boullion mix, Worcestershire and sour cream to noodles and meat. Thoroughly mix and return to heat for 10 minutes or so, until sauce has thickened and flavors have mixed. Remove bay leaf and serve.

I made far to many changes to the original recipe to have a clue what I did to the per serving nutritional information, but am sticking this under "Lite" anyway, as I don't think the changes are so bad for you.

Spicy Polenta Tamale Pie

I know. From the photos, this doesn't look like much. Might not even look that appetizing. Oh, but it is. If you're a fan of tamales or polenta in general, and if you're dieting or not, this is a delicious and easy week night meal.

I'm actually looking forward to left overs tonight.

Spicy Polenta Tamale Pie

Source: Aimee's Adventures

Serves: 6, 1 cup each

24 oz. Pre-packaged cooked polenta (comes in a plastic roll)

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can enchilada sauce (mild, medium, or hot) [I suggest you go with "hot" if you want this to live up to it's name - "spicy" - otherwise it will likely not be so.]

1 (11 oz.) can whole kernel corn, drained [I didn't have corn so I subbed hominy.]

1/4 tsp black pepper

1 Tbsp dried parsley

1 cup fat free cheddar cheese [I used reduced fat.]

Ellen's additions:

1 lb 93% lean ground beef

Chopped, frozen onions

1 small can diced green chilis

Preheat oven to 375 degrees. Spray an 8X8 dish with nonstick cooking spray. Cut polenta into small cubes. Mix all ingredients together in a medium sized bowl and pour into prepared dish. Bake uncovered for 30-35 minutes*.

* This dish can be served even more quickly by cooking the meat (if you add any) in a large skillet, then adding the rest of the ingredients and simmering for 10-15 minutes. I've made this both ways and prefer the skillet method.

Per Serving (without my additions or substitutions): 263 Calories; 7g Fat; 7g Dietary Fiber = 5 WW points

Hershey Bar Haystacks

Here is another winner courtesy of Aimee's Adventures. I swear, that girl has so many unique, delicious recipes that are Weight Watchers compatible, it's ridiculous. These haystacks... you wouldn't even know they are "diet." They are freaking unbelieveable. Michael even pronounced last night that they are better than a similar recipe his mom makes using those fried Chinese noodles. If you're a fan of the chocolate-peanut butter combination, which - who isn't - you'll enjoy these.

But not only are these amazing tasting, they are so quick and easy to make, which makes them even more marvelous. AND, you can't feel too terrible when you eat the whole batch in one sitting because they are diet! Though, I guess if you actually are on a diet, you should feel bad about that, but we're veering off course here.

The only change I'd make to the recipe is to double the recipe (at least). If there are two of you eating these, you'll be out inside of five minutes otherwise, then you'll have to wait another 40 minutes or so for more.

Please make these. They are completely super.

Hershey Bar Haystacks

Source: Aimee's Adventures

Serves: 6

1 Cup Fiber One cereal

1 (1.5 oz.) Hershey's milk chocolate bar

1 Tbsp reduced fat peanut butter, smooth or chunky [I use smooth.]

Melt bar and peanut butter in microwave until smooth at 30-second intervals. Be careful not to burn. Stir to mix chocolate and peanut butter. Add cereal and gently toss till coated. Drop onto parchment paper making 6 pieces. Refrigerate until chocolate hardens (about 30 minutes).

Per Serving: 71 Calories; 4g Fat; 5g Dietary Fiber = 1 WW point

Fiber One Crunchy Fudge Cookies

Michael loves Fiber One cereal and is often trying to make me eat it. I do not enjoy it, as it is not Captain Crunch. However, he left the box out on the counter last Friday and I noticed this recipe. I know from doing Weight Watchers in the past that the more fiber a recipe has, the lower the points, so these were immediately appealing to me. Plus, I had all of the ingredients. What I enjoy most about these cookies, besides how quick and easy they are to make and the low point value (one point per cookie!!) is how cinnamonny they taste. Next time I'll probably crush the cereal a bit before adding it to the mix, as these are a little too crunchy for me (every time I bite into one I expect it to be semi-chewy, since they look like they are, but then there's the cereal). However, they're good dipped in milk, and if you're dieting and looking for a chocolate fix, this is a great recipe.

Fiber One Crunchy Fudge Cookies

Source: Fiber One Cereal Box

Yield: 3 1/2 dozen cookies (my batch yielded 2 1/2 dozen)

1 box (1 lb 2.3 oz) fudge brownie mix

2 cups Fiber One cereal

1/3 cup water

1 egg

1 Tbsp vegetable oil (I subbed apple sauce)

2 tsp vanilla

1/8 tsp cinnamon

2 Tbsp mini semisweet chocolate chips

Heat oven to 350. Line cookie sheet with parchment. In large bowl, mix all ingredients with spoon. Drop dough by rounded tablespoonfuls two inches apart on cookie sheet.

Bake 10 - 12 minutes until set. Cool two minutes, remove from cookie sheet to cooling rack. Cool completely. Store in tightly covered container. Can store baked cookies for up to two months in freezer in tightly wrapped.

Per cookie: 70 calories, 1g fat, 2g fiber - 1 WW point