Looking to the future

I'm not intentionally ignoring this blog - I'm just pregnant and nauseous! I think in the last 3 weeks I've actually made a total of 2 meals. The thought of preparing food just kills me. So, hopefully in a few weeks I'll be back to my old self and can finally try a few more recipes!

Sour Cream Blueberry Muffins

This has got to be the EASIEST recipe for blueberry muffins from "scratch" and it's very tasty.  It makes 1 dozen.  I made these just about 3 hours ago and there are only 3 left!

Sour Cream Blueberry Muffins
2 cups biscuit/baking mix
3/4 cup plus 2 Tbsp sugar
2 eggs
1 cup (8 oz) sour cream
1 cup fresh or frozen blueberries

In a large bowl, combine biscuit mix and 3/4 cup sugar.  In a small bowl, combine eggs and sour cream; stir into the dry ingredients until just mixed.  Fold in blueberries.

Fill greased muffin-cups 3/4 full.  Sprinkle with remaining sugar.  Bake for 20-25 min at 375 or until a toothpick comes out clean.

Supposedly, one muffin is 195 calories.  I used light sour cream though so I think I saved about 20 calories.

WW 1-Point Chili

I found this recipe on SparkPeople. I haven't tried it yet, but I want to create a good list of things under 300 calories to try. This one happens to be WAAAY under 300 calories (just 67!). This will be a little challenging as I'm not a huge fan of zucchini. BUT, I know I need to try widening my tastebuds.

WW 1-Point Chili
10 ounces extra-lean ground turkey breast
1 medium onion, diced
2 (28-oz) cans diced tomatoes
2 medium zucchini, diced
2 medium yellow squash diced
1 (15 oz) can black beans
2 (15-oz) cans fat-free, reduced-sodiumbeef broth
4 celery stalks, diced
2 green bell peppers, diced
1 (1 1/4-oz) package dry chili seasonings.

Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute' until browned, about 10 minutes. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 20 minutes. Serves 20.

300 or less

After a weekend of eating WAY too much food, and especially food that I KNOW isn't all that good for me, I have a new goal. I know that a lot of recipe websites have things that are 300 calories or less per serving, so I'm going on a hunt for those. HOWEVER, there's a requirement for what I find - not only must it taste good, but it has to use ingredients that I KNOW.

I happen to have a Cooking Light subscription at the moment, and honestly, I'm a bit more than disappointed. Although I know that the cooks for that magazine spend a LOT of time researching and testing before finally figuring on a great recipe to share, they usually have either 1) ingredients I've never heard of and therefore probably wouldn't try or 2) they have nuts.

I know that in a lot of cases, I can just use a recipe and omit the nuts. But sometimes you can tell that the recipe really depends on the nuts for flavor, crunchiness or something else that they feel is necessary.

I like simple ingredients that come together to make amazing foods. Wish me luck on this next adventure! (And yes, if I end up with lots of these 300 calorie or less recipes, I'll likely just have to start another blog!)

Spanish Rice

I got this recipe from my good friend Liz...of course, nailing down specific measurements was a little difficult, but I've made this a few times and so far each time it's been yummy!

Spanish Rice
2 cups water
1 cup rice
1 Tbsp oil
1 Tbsp chicken boullion
1 clove minced garlic
1 tsp cumin
salt
pepper
tomato sauce OR ketchup
chopped union

Brown rice and oil until golden brown in a large skillet or pot. Combine remaining ingredients and heat up in microwave. Add to the rice, stir and get to a boil. Reduce heat to low, cover (leaving vent open) and simmer for 20-30 minutes. DO NOT TOUCH BEFORE IT'S DONE!

Here is the oil and rice - I stirred frequently to keep any of the rice from burning.

Here is the rest of the ingredients in a bowl. If I had to guess, there's probably 1/4 to 1/2 cup of chopped onion in there.

Here's what it looks like combined!

I personally, like my Spanish Rice with some sour cream, but it's certainly good on it's own. It turned out light and fluffy and perfect!

Blueberry-Peach Crisp

I really like apple crisp and I have a great recipe that's easy and tasty. It's one of those desserts that tastes more complicated than it is. However, blueberry-crisp is scrumptious! I have this recipe in my Better Homes & Gardens Complete Book of Baking cookbook. I couldn't find this particular recipe online, but here's a link to their website and it looks like there's some other yummies on there!

Blueberry-Peach Crisp

3 cups sliced, peeled peaches or frozen unsweetened peach slices

2 cups fresh blueberries or frozen unsweetened blueberries

1/4 cup sugar

1/3 cup rolled oats

1/3 cup flour

1/4 cup packed brown sugar

3 Tbsp butter (no substitutes)

vanilla ice cream (optional)

Thaw fruit, if frozen. Do not drain. Transfer fruit to an ungreased 2-qt square glass baking dish. Stir in granulated sugar. Set fruit aside.

For topping, in a medium mixing bowl, stir together oats, flour, and brown sugar. Using a pastry blender (or as I do, forks), cut in butter until mixture resembles coarse crumbs.

Sprinkle topping over fruit. Bake at 375 for 30-40 minutes or until topping is golden. If desired, serve with ice cream.

No Chops

So I had wonderful intentions of showing you a slow-cooker recipe of pork loin chops...I took a picture and everything! Unfortunately, they weren't all that good. I myself am not a huge fan anyway, but when Chris says they're too dry...I know it isn't good. Honestly, I was surprised since usually the slow-cooked stuff is more moist - but obviously these were the exception! I think they tasted okay, but what does it matter if you have to drench them in bbq sauce anyway?

But I made up for it with some yummy guacamole... :-)