Tuesday, March 31, 2009

Dutch Oven Cobbler

This is SOOOO not approved diet food. No matter what diet you are on.
One of our favorite treats is Dutch Oven Peach Cobbler. You can make this dessert without a dutch oven, and it's pretty much the same- just not as thick.
1 white, yellow or butter cake mix
1/2 cube of butter (we'd normally use 1 cube but we're dieting-right?)
1 bottle of sliced canned peaches (we use the ones from Costco)
Preheat oven to 400 (if using a dutch oven pan) 350 (if using a 9x13 pan)
Spray the pan with Pam.
Pour the jar of peaches into the pan.
Dump the cake mix over the peaches and spread it out.
Cut small pieces of butter and place all over the cake mix.
Bake for 40 minutes in a Dutch Oven or 50 minutes in a 9x13 pan.
Serve hot with ice cream!
It is so fantastic. You really don't want to know how many calories are in these little goodies. But, hey, with half the butter, they are considerably lower. I won't go so far as to say they are healthy.

Tuesday, March 24, 2009

My version of Mac and Cheese

When I was little, my favorite dinner was Stouffer's Macaroni and Cheese. My grandma and grandpa used to get for me and I'd only have it at their house. The other day, Jade wanted some comfort food. After we went to the doctor's office, we went to Smith's. She saw the Stouffer's in the freezer section and that was what she picked. There are A LOT of calories in that little package. So the next day when she wanted mac and cheese, I decided I'd make my own.
Here's my recipe...
1 cup cream cheese (I use the fat free)
2 cups milk
1 cup sharp cheddar cheese
1/2 cup Parmesan cheese
1/8 tsp Cayenne (just enough to add a kick)
salt and pepper
Elbow macaroni
1/2 cup Parmesan cheese
1/2 cup cheddar cheese
Boil the milk. Stir in the cream cheese, the cheddar cheese and the Parmesan cheese until melted. Season with the Cayenne and the salt and pepper.
Meanwhile, boil the macaroni.
In a casserole pan add the macaroni and pour the cheese sauce over it. You want the sauce to fully cover the noodles. Top with the 1/2 cup cheddar cheese and 1/2 cup Parmesan cheese.
Bake at 350 until the cheese is melted and slightly browned.
The girls loved it and I'll make it again. I won't do it when I'm dieting- cause it's just too hard to stay away from the mac and cheese.

Sunday, March 15, 2009

Breakfast Potatoes

For Baby Zachary's blessing day, Kat did a fantastic job on the brunch. I offered to bring potatoes. I don't usually make breakfast potatoes and they aren't something I can eat on the diet. My quest to find a good recipe was on. I found several that looked okay, but none that I was thrilled about. So, I made up my own.
I apologize that I don't have exact measurements.
Here goes...
10-15 Red Potatoes, peeled and cut into bite sized pieces
1 Onion, chopped
2-3 Tbsp Extra Virgin Olive Oil
1-3 tsp Cayanne Pepper (pending on how much kick you want)
1 1/2 tsp Kosher Salt
2-3 cups Cheddar Cheese
1 cup diced ham
Combine the potatoes, onions, olive oil, Chili Powder and Kosher Salt. Make sure all of the potatoes are coated. Bake for an hour at 350 degrees covered in aluminum foil. Remove from the oven and add the cheese and ham. Return to the oven, uncovered, for another 30-45 minutes- until potatoes are tender.

Saturday, March 14, 2009

Favorite HCG meal so far...

As we continue down the HCG diet path, I have tried MANY different recipes. We aren't allowed to cook with any oil, sweeteners, spices with MSG or starches. I've really enjoyed this "cleaner" way of eating. Don't let yourself believe that that means I'm not really really really craving sweets and breads- cause believe me, I AM.
The other night I tried this. (Kat, I apologize, I told you the wrong seasoning). It was very yummy, even though Scott is NOT a fan of cooked tomatoes.
Here's what you will need...
2 lemons, for juice
1 cup grape tomatoes, slice in half
2 cups spinach, cut in pieces
1/2 onion, chopped
3-4 tilapia (I do 3, because the girls split one)
Cajun seasoning
First, saute the onions in the juice of 1 lemon. Once the onions are clear, place the tilapia on top of the onions. Sprinkle with the Cajun seasoning, then do the other side. Grill the fish until golden brown on both sides. Dump the tomatoes and the spinach over the fish. Add the juice of the second lemon and cover. Check it after 5 minutes, but you might need to leave it on as long as 10. Don't go beyond the 10 or the color starts to brown.
Serve. (The girls get either rice or a potato on the side. We could have a Melba toast, but didn't).

Thursday, March 5, 2009


3/4 cup butter
1 cup light corn syrup
2 1/4 cup firmly packed light brown sugar
1/2 cup water
1 cup whipping cream
1 tablespoon lemon juice
dash of salt
1 tablespoon vanilla extract
Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).
In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.
Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).
Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.
Carefully pour into the prepared pan. Chill for a few hours.
Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.
These stay good in the fridge for several weeks- but put them in an airtight container.

Monday, March 2, 2009

Baked Cajun Shrimp

It's been quite some time since I have posted a recipe. I have several in the wings, but just haven't gotten around to it. Maybe I really do have more on my plate than I can handle.

Scott and I have been on a very strict diet the past 30 days. We can't use oil, butter, sugar and oh so many other yummy things. So, I've learned how to make some really good dinners without any bad stuff added. There are a few that I would like to share, but I'll start with this one.

Baked Cajun Shrimp

1 pound of raw shrimp (shelled and de-veined is best but more expensive. Also, you can use cooked shrimp, but you will have to reduce the baking time because the shrimp will get tough).
Juice of 2 lemons
1/2 onion- finely chopped
Cajun seasoning
3/4 tsp kosher salt

Place all of the shrimp in a 9x13 pan. Squeeze all of the lemon over the shrimp. Generously sprinkle the Cajun seasoning over the shrimp. Stir in the chopped onion.

Bake for 20 minutes and 350 degrees- until onions are transparent.

We served this with sauteed cabbage and added noodles for the girls.
Posted by Picasa