Twice Baked Potatoes

Posted on January 20, 2017 by amyhindererfeltus

For some reason, when I was meal planning this week, and I asked my kids what they wanted for dinner, there was a potato theme.  But since I like to encourage other people’s input on the dinner plan, I rolled with it.  So in addition to the Potato and Cauliflower Soup we had for dinner one night, we also had these delicious lightened up twice baked potatoes with the Healthy Homemade Chicken Nuggets from Skinnytaste.

Twice Baked Potatoes

Serves 6-12 – depending if you want a half or a whole.  I found a half just fine as a side dish, but a whole one would make a meal with a salad.

Ingredients:

  • 6 small russet potatoes, 6-8 oz each
  • 3 slices of bacon
  • 1 c of nonfat, plain greek yogurt
  • 1 c shredded sharp cheddar, divided
  • 6 green onions, sliced, divided
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350.
  2. Scrub potatoes thoroughly (I used my Eat Cleaner Produce Wash too!)
  3. Poke several holes in each potato with a fork.
  4. Bake for 60 minutes or until cooked through.
  5. While potatoes are cooking, cook bacon, allow to cool, crumble and set aside.
  6. Remove from oven and allow to cool for at least 10 minutes.
  7. Slice lengthwise and, with a spoon, scoop out the flesh of the potatoes, leaving the skins and a thin layer of flesh intact.  Place flesh in a large bowl.  Place potato skins in a baking dish.
  8. Add greek yogurt, half of the cheese and half of the green onions to the bowl with the potato flesh.
  9. Using a hand mixer, blend until thoroughly combined.
  10. Fill the potato skins with the mixture.
  11. Top with remaining cheese and onions, and sprinkle with bacon.
  12. Return to oven and bake until cheese is melted and potatoes are heated through again, 15-25 minutes.
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Potato and Cauliflower Soup

Posted on January 20, 2017 by amyhindererfeltus

I am not going to lie or spread my delusions with you am going to be honest with you about this recipe.  It’s tasty.  Delicious even.  But I am not going to tell you you won’t miss the potatoes or that it tastes exactly like soup made solely with potatoes.  I’ve seen a lot of recipes online that claim that.  The people who wrote them?  Well, they are totally wrong I respectfully disagree, because, newsflash: it tastes like potatoes and cauliflower.  But if you like potatoes and cauliflower, it’s really good.  My 6 year old ate it (I did not tell him about the cauliflower).  I am still incredibly shocked.  Even more shocking?  My husband ate it (I did not tell him about the cauliflower – I like you guys better – OK, I told him after he ate it.  I would have told him before he ate it, maybe, but I was asleep when he got home.  I just saw the empty bowl this morning).

I served this with grilled cheese sandwiches and a veggie tray on the side.  It was a nice warm meal on a cool, rainy day in Phoenix.

Potato and Cauliflower Soup (Serves 6)

Ingredients:

  • 1.5 pounds russet potatoes, peeled and diced
  • 4 c of broth (chicken or veggie – I used low sodium to cut down on that)
  • 1, 16 oz bag of riced cauliflower (all the stores have this with produce now! Makes it so easy.  Otherwise you can finely chop 16 oz yourself)
  • 1 c of milk (I used whole, but you could sub low fat or skim)
  • 1/4 – 1/2 c diced fresh chives
  • 1 c nonfat plain greek yogurt
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 450 degrees
  2. Place potatoes and chicken broth in a dutch oven or stock pot and heat to boiling.  Cover, reduce heat and simmer, 15-20 minutes, or until potatoes are fork tender and cooked through.
  3. While potatoes are cooking, place cauliflower in a single layer on a large baking dish (lined with foil and cooking spray for easy clean up!) and roast in oven for 15-20 minutes, stirring once, until lightly browned.
  4. Add roasted cauliflower and milk to potatoes.  Return to a boil.  Reduce heat, cover and simmer for 5-10 minutes on low.
  5. Blend with an immersion blender until smooth.
  6. Add greek yogurt and chives and stir until blended. Simmer on low for 5 minutes.
  7. Taste and add salt and pepper if desired/as necessary.
  8. Serve immediately.

Optional toppings/mix ins:

  • Shredded cheese
  • Cooked, crumbled bacon
  • Additional greek yogurt or sour cream

 

 

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Balsamic Pork Chops

Posted on January 18, 2017 by amyhindererfeltus

I’m not so sure this is so much a recipe, as just a suggested preparation – it is, however, one of the rare things I make that my 6 year old eats, so it’s got that going for it.  This isn’t a prep ahead, or cook while you’re gone, or reheat fast meal, it’s one I save for the rare times I can be home for the hour or two leading up until dinner and prepare right then.  Probably no matter how long I add to and maintain this blog, those types of dinners will be a minority!

We serve these with brown rice, or some kind of brown and wild rice medley usually – I like to use Alton Brown’s method for baking it in the oven – and a veggie on the side.

Serves 4-6.

Ingredients:

  1. 6 boneless pork loin chops, around 6-7 oz each
  2. 1 TB Montreal Steak Seasoning (enough to rub on both sides of the chops)
  3. 6 tsp Olive Oil
  4. 1 c chicken broth
  5. 1/4 c balsamic vinegar

Preparation:

  1. Rub pork chops on both sides with Montreal steak seasoning.
  2. Heat 2 tsp of oil in a pan over medium heat.
  3. Add 3 chops.  Cook for 4 minutes or until lightly browned.  Flip and repeat on other side.
  4. Remove chops to a baking dish large enough to hold all six.
  5. Heat 2 tsp of oil and repeat with remainder of chops.
  6. Heat final 2 tsp of oil in pan, and add chicken broth, adjust heat to high, heating to a boil while constantly stirring and scraping up any bits left behind from the browning of the pork chops.
  7. Add balsamic vinegar.  Return to a boil and cook, stirring frequently, until reduced by half and slightly thickened (around 10-12 minutes).
  8. Pour sauce over chops, and finish cooking in a 375 degree oven for 15-20 minutes, or until done as desired, making sure to cook to an internal temperature of at least 145 degrees.

pork-chop

 

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Black Bean, White Bean and Beef Taco Chili

Posted on January 16, 2017 by amyhindererfeltus

It’s a gloomy day in Phoenix – one of those days that feels a lot colder than the thermometer reads, and chili sounds like the ideal dinner.  I came up with this based largely on ingredients in my pantry and freezer, while avoiding the grocery store.

*Bonus* The leftovers would be delicious on a baked Idaho or sweet potato!

Ingredients (Serves 8-10):

  • 1 TB olive oil
  • 1 TB minced garlic
  • 1 diced yellow onion
  • 1 diced red/purple onion
  • 1 lb lean ground beef
  • 3 TB taco seasoning (if watching sodium, consider making your own…here’s my blend – Taco Seasoning)
  • 1 lb dried black beans, soaked according to package directions
  • 1/2 lb dried navy or other small white bean, soaked according to package directions
  • 4 c beef broth
  • 2, 14.5 oz cans of diced tomatoes (no salt added), undrained
  • 1 can or bottle of beer (I like Dos Equis – or you can sub more broth or water)
  • 2 c water
  • 1 c frozen corn
  • 2 TB of canned green chiles
  • 2 green bell peppers, diced
  • 1-2 tsp salt
  • 1/2 c. chopped fresh cilantro (optional)
  • Juice of 1 lime

Instructions:

  1. Heat olive oil over medium high heat.
  2. Saute onions and garlic in olive oil for 2 minutes.
  3. Add ground beef and cook, breaking up with wooden spoon.
  4. When beef is cooked through, add taco seasoning and stir, cooking for 2 additional minutes.
  5. Add remaining ingredients other than optional cilantro and lime juice.
  6. Bring to a boil, cover, reduce heat and simmer for one hour, stirring occasionally.
  7. Remove cover and simmer for 30 more minutes, or until beans are cooked and chili is desired consistency.
  8. Immediately before serving, stir in cilantro and lime juice.

Optional Toppings/Sides:

  • Lime wedges (to squeeze the juice)
  • Sour cream or nonfat plain greek yogurt
  • Shredded cheddar or Mexican blend cheese
  • Green onions
  • Pico de gallo or other salsa
  • Cornbread or tortilla chips
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Taco Seasoning Blend

Posted on January 15, 2017 by amyhindererfeltus

A year or so ago, I started watching my sodium intake, and I noticed that whenever I made recipes that included commercially prepared seasoning blends, that day’s intake was really high.  So I’ve been trying to come up with my own blends – I like to mix up a triple or quadruple batch of this and keep it in a tightly sealed mason jar to use as needed. I usually use 2-3 TB per 1 pound of meat being used for tacos.

Ingredients:

  • 4 TB chili powder
  • 2 TB cumin
  • 2 tsp oregano
  • 2 tsp paprika
  • 1 tsp dried red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder

Directions:

  1. Combine all ingredients.
  2. Store tightly sealed.

 

 

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Soy Ginger Pork Roast (Crock Pot/Slow Cooker)

Posted on January 15, 2017 by amyhindererfeltus

In my little family of 5, we all have opinions about food.  Who doesn’t?  My middle child, the younger boy, usually has the opinion that anything I make for dinner is disgusting and inedible most of my cooking sucks is not to his liking.  Imagine my delight when he had seconds and thirds of this.  BONUS: the other two kids ate it too (the verdict is still out on the painfully picky other adult opinion of my husband, as he’s working late).  SECOND BONUS: only a few ingredients, and easy to throw in the crockpot/slow cooker.

Ingredients:

  • 2.5-3 pound boneless pork loin roast
  • 1 TB olive oil
  • 1/3 c reduced sodium soy sauce
  • 1/4 c beef or chicken broth
  • 1/2 TB minced garlic
  • 1 TB minced ginger
  • 2 TB honey
  • 1 tsp sesame oil
  • 1 TB sesame seeds

Directions:

  1. Heat olive oil in a large skillet.  Brown roast, turning to get all sides.  [I like the flavor and texture browning ahead of time adds, but you can bet when pressed for time, I skip this step in other recipes, and would in this too.  It would still be good!]
  2. Place roast in crock pot or slow cooker.
  3. Mix together the remainder of the ingredients other than sesame seeds and pour into the pan used to brown the roast.  Bring to a boil, stirring and scraping up any bits of the roast left behind in the browning process.
  4. Pour over the roast in the slow cooker and sprinkle with sesame seeds.
  5. Cook on high for 4-5 hours or on low for 8-10 hours.
  6. Slice or shred, and serve with the sauce ladled over the top.  We enjoyed this with brown rice and roasted vegetables.

 

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Put a little ranch (dip, dressing) on….

Posted on January 9, 2017 by amyhindererfeltus

Let’s be honest, there’s not much that can’t be improved by the addition of ranch dressing or dip, right?  And anything that can’t be, probably needs peanut butter or chocolate again, but that’s a subject for another day.  My kids I will eat almost anything with ranch.  But the problem with ranch, is that generally speaking, it’s full of fat and the commercially prepared varieties are full of all kinds of other ingredients and preservatives I can’t pronounce and would prefer to avoid.  So what’s a ranch loving girl to do?  Create her own of course!

The nonfat Greek yogurt in this dip or dressing gives it a great creamy consistency without all the fat in traditional ranch dips and dressings.

Ingredients

  • 1.5 c of nonfat plain Greek yogurt
  • 1.5 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chives
  • 1/2 tsp Kosher salt
  • 2 tsp red wine vinegar

Preparation

  1. Blend all ingredients
  2. Chill for 20-30 minutes
  3. Serve with veggies for dipping or use as a dressing
  4. Store in an airtight container in the refrigerator
  5. Keeps until mold is growing on it when you open the use by date for the yogurt
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Make Ahead Breakfasts

Posted on December 29, 2016 by amyhindererfeltus

If your house is anything like mine, mornings are a well-oiled machine, children are beautifully dressed, with backpacks packed and ready to go, and you all have plenty of time to sit down for a breakfast you lovingly prepared that morning a complete and total cluster with people running around, missing shoes, backpacks that can’t be located etc., and you’re lucky to have 3 minutes to figure out your breakfast.  Here’s how I make sure I actually get to eat each morning  – the kids can eat this food too, but at my house they tend to prefer peanut butter toast or a plain scrambled egg.  Your results may vary.

Denver Omelet Egg Muffins

These make ahead mini omelets reheat in 30 seconds, and can be eaten leisurely at the table, or wrapped in a paper towel as you wait in the drop off line at school or for the bus at the bus stop.  The other great thing about them is you can literally use any vegetables/fillings you have on hand.  I like peppers and ham.  But I also like spinach, mushrooms, etc.  I use what I have and make breakfast for the week.

Overnight Oats

You can mix this quick make ahead breakfast up as well, using whatever fruit or other toppings you prefer.  I eat them straight out of the jar.  Again, frequently while standing at the bus stop.  You can eat them cold, or heat them up.  I like them both ways.  Here are a couple of my favorites:

Cherry Chocolate Overnight/Refrigerator Oats

Cranberry Orange Relish Overnight Oats 

Sweet Potato and Egg Veggie Breakfast Hash

This one takes a few minutes in the morning (to saute the veggies and cook the eggs), but the rest can be done ahead of time for the week.

Other simple ideas for breakfast on the go:

  • Hard boiled eggs.  I boil up a dozen at a time, and can grab a couple to take with me for an easy breakfast or snack.  Grab a portable piece of fruit, like a banana, to round it out.
  • Peanut butter on whole grain waffles.  Toss two whole grain waffles in the toaster, and make a peanut butter sandwich to go!  If you have time, add some sliced bananas.
  • Smoothies. I freeze bags with all the fruit/veg ingredients put together, and then add to the blender with some plain greek yogurt and almond milk.  Poor into a travel mug and run!

What are your favorite on the go breakfasts – please share!

 

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Cowboy Caviar

Posted on December 29, 2016 by amyhindererfeltus

Ring in the New Year with special foods for good luck!  My mother in law taught me that you have to eat black-eyed-peas on New Year’s Day. I grew up eating pork and greens for prosperity and luck.  Over the years, we combined these traditions and generally have Carnitas and this this Cowboy Caviar made with black-eyed-peas and served over greens (your choice – kale, cabbage, lettuce etc.!)

Ingredients (makes 10-12 appetizer or 5-6 salad sized servings):

  • 2 tablespoons red wine vinegar
  • 1 1/2 to 2 teaspoons hot sauce (or less if you like less spicy or have picky eaters!)
  • 1 1/2 teaspoons olive oil
  • Juice of 1-2 limes
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1 large or 2 small avocadoes, diced
  • 1 can (15 oz.) black-eyed peas
  • 10 oz package of frozen corn, defrosted
  • 2/3 cup thinly sliced green onions
  • 2/3 cup chopped fresh cilantro
  • 1/2 pound Roma tomatoes, coarsely chopped
  • Salt to taste
  • Shredded cabbage or other greens if desired OR tortilla chips for dipping

Instructions:

  1. In a large bowl, mix vinegar, hot sauce, oil, garlic, lime juice and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.
  2. Drain and rinse peas. Add peas, corn, onions, cilantro, and tomatoes to avocado and mix gently to coat.
  3. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage or other greens and mix to make a salad.

cowboy-caviar

 

 

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Crockpot/Slow Cooker Carnitas

Posted on December 29, 2016 by amyhindererfeltus

It’s almost the New Year (how on earth did that happen?  is it me, or is each year shorter than the last? ), which has me planning our menu for New Year’s Day.  Have to eat the right foods to put ourselves on the right food for a prosperous 2017.

A lot of families have food traditions to ring in the new year.  My mother in law grew up in the south, so we always have to have black-eyed-peas on January 1.  I grew up always having pork.  We both had greens of some sort.  Over the years, we started having Carnitas for the pork, Cowboy Caviar for the black-eyed-peas, and whatever greens sound good.

Ingredients (serves 8-12 depending on size of roast):

  • 3-5 pound Pork Shoulder Roast (you can also use a pork loin roast, but not a pork tenderloin – those don’t lend themselves as well to slow cooking)
  • 1 TB each of garlic powder, cumin and chili powder (combined)
  • 1 TB olive oil (optional – see below)
  • 1 onion, chopped
  • 2 chipotle peppers from a can of chipotle in adobe sauce (chopped) (reserve sauce – see below)
  • 1 TB minced garlic
  • 1/2 c orange juice
  • Juice of 2 limes
  • 2 tsp of the reserved adobo sauce
  • 1/2 c beer (or beef or chicken broth if you prefer)

Instructions:

  1. Rub the roast all over with the spice mixture.
  2. Heat 1 TB of oil in a large pan, and brown roast, turning, so that alls sides get browned.  Or, if at this point you are thinking, hey crazy lady, I googled crockpot or slow cooker recipes because I’m pressed for time and I’m not dirtying another pan  I just want to throw this in the crockpot and start it, just…
  3. Place in crock pot/slow cooker (it will still be good without the browning, I do it both ways, depending on my mood and time constraints).
  4. Add onion to crock pot/slow cooker.
  5. Top roast with minced garlic and chopped chipotle peppers.
  6. Mix together juices, adobo sauce and beer (or broth) and pour into crockpot around the roast.
  7. Cook on low 8-10 hours.
  8. Shred.
  9. You can be done here, but when I have time, I like to then take the shredded pork and place it in a baking dish, ladle the sauce over, and broil it in the oven until it gets a bit crisp.  Instead of broiling, you can also heat oil in a large pan and put the shredded pork in that, pressing down, until it gets nice and crispy, and then flip and do the other side.  Make sure to reserve some sauce for gravy/dipping.
  10. We serve this with tortillas, chopped tomatoes and jalapeno and Cowboy Caviar.

HAPPY NEW YEAR!

 

 

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