Showing posts with label Wednesday. Show all posts
Showing posts with label Wednesday. Show all posts

Wednesday, July 11, 2012

MrsDrPoe: Fried Rice

What's for dinner this Wednesday is a protein packed, meatless dish that is perfect for using up stuff you have around the house: friend rice.

Ingredients: 1 cup rice, 2 cups water, 2 eggs, 1/2 cup cashews, 2 carrots, 1/4 cup green beans, 1/4 cup soy sauce, 1 tablespoon ginger, 1 teaspoon garlic powder, 1 teaspoon onion powder.


While the rice is cooking in the water (and a splash of soy sauce), chop the veggies and nuts, and saute in a wok or skillet with the seasonings and soy sauce:

After they're slightly tender, push the veggies to the sides of the pan and scramble the eggs in the center:


Add the cooked rice, stir to combine, and serve: 


Wednesday, May 23, 2012

MrsDrPoe: Chunky Summer Spaghetti

What's for dinner this Wednesday is a fantastic dish for this time of year...chunky summer spaghetti.

Ingredients: noodles, 2-3 Roma tomatoes, 1/2 pound sausage, 1 1/2 tablespoons Italian seasoning, 2 teaspoons garlic powder, 2 teaspoons onion powder.

Brown sausage in a medium sauce pan over med-high heat.  Drain, add remaining ingredients, and cook over medium heat until the tomatoes are warm and softened.  Serve over cooked noodles:

 

 

Wednesday, May 16, 2012

MrsDrPoe: Apple Sauce

It's another What's for Dinner Wednesday where dessert is on the menu!  As I shared last week, we received a baby food maker as a gift.  So, even though it'll be a while before I use it regularly, I wanted to try it out.  Here's my take on apple sauce...made in the baby food maker but fit for any adult!

Ingredients: 1 apple (cored and split in at least 8 pieces), water, and 2 teaspoons of cinnamon.

Steam the apple slices according to baby food steamer directions (or using a steamer and saucepan on the stove top):


Drain the water from the steamer (or transfer to a small food processor), add cinnamon, and puree until the apple sauce reaches the desired consistency.  Enjoy!

Wednesday, May 9, 2012

MrsDrPoe: A Special McDonalds Treat

I'm not sure if I'm cheating or not for this What's for Dinner Wednesday...or maybe I cheat every other Wednesday...

It's actually easier for Mr. Poe and I to eat out on Wednesday nights.  Tonight, we went out to McDonald's to try their Cherry Berry Chiller, a new fruit slushy made from 100% fruit juice and on sale for $1 through Saturday.

The slush is AMAZING, and you should all go and try it before the price goes up (if they're having this promotion in your area)!

Wednesday, May 2, 2012

MrsDrPoe: Fruity Grilled Cheese

It's another edition of What's for Dinner Wednesday, and tonight I have another recipe from the kitchen of Mrs. Luke- fruity grilled cheese.

Ingredients: cheese to taste (we used American, but she assures me Cheddar's better), 2 slices of bread, 2 tablespoons blueberry jam, 2 tablespoons softened butter.


Butter each slice of bread on a single side, and place buttered sides together (in order to assemble without getting butter everywhere).  Spread the jam on the top non-buttered bread side, then layer the cheese on top.  

Remove the bottom piece of bread and place buttered side up on top of the sandwich.  Put the sandwich in a small sauce pan over med heat.  Cook, flipping once, until cheese is melted and outsides are golden brown (about 8 minutes).  Enjoy!

  

Wednesday, April 25, 2012

MrsDrPoe: Sloppy Joes

This What's for Dinner Wednesday, we're having one of Mr. Poe's favorite (non-Mexican) dishes...Sloppy Joe's.

Ingredients:1/4 pound of ground beef, 1/2 bell pepper, 1/8 onion, 1/4 cup packed brown sugar, 1/2 cup ketchup, 1/8 cup mustard, salt and pepper to taste, 2 teaspoons garlic powder, and 1 teaspoon chili powder.



Finely dice veggies and place in a medium saucepan with the ground beef.  Cook over med-high heat until the veggies are tender and the meat is fully cooked (about 15 minutes):

Add remaining ingredients, and simmer over med-low heat to combine the flavors and to call your husband in from playing basketball (5-10 minutes).

Serve on a bun and enjoy!

Wednesday, April 18, 2012

MrsDrPoe: Building a Better Pie Crust

I have a special treat for you this What's for Dinner Wednesday.  My latest tip for a better pie crust!  

*replace the flour in your recipe with self-rising flour*

This makes a puffier, never tough crust for pies, galettes, quiches, and more.  Enjoy one tonight!

Wednesday, April 11, 2012

MrsDrPoe: Sausage Sandwiches

What's for Dinner this Wednesday is a special treat that we only get when I come across a great deal on sausages...sausage sandwiches.

Ingredients: Sausages, 1/8 onion (sliced), 1/2 bell pepper (sliced), buns.

In a medium skillet over med-high heat, cook the sausages and sliced veggies until the onions are caramelized, meat is warm, and the peppers are softened (about 15 minutes).  


Place the sausage in a bun and layer some cooked veggies over it and enjoy:


This time I found turkey sausage on sale...less fat but still pretty tasty!
 

Wednesday, April 4, 2012

MrsDrPoe: Galette

What's for Dinner Wednesday is another dessert this week.  Today I'll be showing you how to create a Galette...so simple and elegant, I don't know that I'll ever make a pie again!

Ingredients: 1 pie crust, 2 tablespoons of butter, 2-3 cans of sliced fruit (I used pears), 1/4 cup brown sugar.


Place the dough on an lightly greased cookie sheet.  Slice the fruit and arrange on the crust in a spiral-like pattern, starting about 2 inches from the outer edge.  Fold the crust over the first layer of fruit, sprinkle with brown sugar, and dot with butter:


Bake at 350 until the crust is brown (approximately 35 minutes).  Enjoy with a nice scoop of ice cream!

Wednesday, March 28, 2012

MrsDrPoe: Coconut Shrimp

What's for Dinner this Wednesday?  How about some coconut shrimp!

Ingredients: 1 bag of fresh shrimp (thawed, peeled, and deveined), 1/2 cup corn starch, 2-3 large eggs (beaten), 1/2 bag of sweetened, shredded coconut, and oil for frying.

Pat the shrimp dry, then lightly coat each one in corn starch:


Shake off any excess, and dip in the egg:


Coat in coconut, gently patting to ensure that it stays on the shrimp:


Carefully fry the shrimp till golden brown, flipping once if frying in a skillet.  Drain the friend shrimp and serve with orange sauce*.  YUM!


*To make an orange sauce, combine 1 cup of orange marmalade with 1-2 tablespoons of grated horseradish.

Wednesday, March 21, 2012

MrsDrPoe: Turkey Chili

It's Wednesday night once again!  What's for Dinner this Wednesday is a healthy take on a cool-weather favorite...Turkey Chili.

Ingredients: 2 pounds ground turkey, 1/4 cup diced onion, 1/4 cup diced bell pepper, 1/2 cup chili seasoning, 1 tablespoon garlic powder, 2 teaspoons salt, and 2 teaspoons pepper, 1 can pinto beans (drained), 2 cans diced tomatoes.

In a large saucepan on med-high heat, cook the turkey, pepper and onion until the turkey is browned and the veggies are tender:


Add the seasonings, and stir to distribute.  Then add the beans and tomatoes, and allow the chili to simmer on med heat until the beans are warm and tender (about twenty minutes):


Serve with shredded cheddar, sour cream, and corn chips:

 

Wednesday, March 14, 2012

MrsDrPoe: Sweet Potatoes Au Gratin

It's another What's for Dinner Wednesday here on the blog!  The first time I had this side dish I was very hesitant to try it.  I was at some school function where food was being served to students; my friends and I were sure that whoever had made this was just trying to clean out the pantry.  Regardless of the chef's motivation, it turned out to be a tasty treat and one that I hope you enjoy as well...Sweet Potatoes Au Gratin.

Ingredients: 1 large sweet potato, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups milk, 2 cups shredded cheddar cheese, salt and pepper to taste.

Wash, peel, and thinly slice the sweet potato.  Melt the butter in a medium saucepan, then whisk in flour to make a roux.  Stir in milk, and continue to heat until the milk just begins to bubble and starts to thicken, stirring frequently.  After the sauce has thickened, add 1 1/2 cups of the cheese along with the salt and pepper.  Whisk until the cheese has been fully melted:


In an ungreased casserole dish, place a thin layer of the potatoes, and then cover with some of the cheese sauce.  Continue layering in this fashion until you've used all your potatoes and sauce.  Finish the dish off with the remaining 1/2 cup of cheese, and bake at 350 until the potatoes are soft (about 45 minutes).  Enjoy!

 

Wednesday, March 7, 2012

MrsDrPoe: Peachy Pork Chops with Rice

Welcome to another What's for Dinner Wednesday on the blog!  Tonight I'll be sharing with you a simple recipe I developed while trying to clean out the pantry and fridge before we moved...peachy pork chops with rice.

Ingredients: 2 pork chops, 3/4 cups of brown rice, 1 can of peaches, water, 1/2 can chicken stock, 2 teaspoons lemon juice, 2 teaspoons of garlic powder, 2 tablespoons of olive oil, 2 teaspoons of dried rosemary, 1 teaspoon salt, and 1 teaspoon pepper.


Drain the peach juice into a 1.5 cup or larger measuring cup; add water until the liquid level reaches 1.5 cups.  Pour the liquid in a medium saucepan and add the rice.  Cook, mostly covered, on med-high heat until rice is done (about 15-20 min).


Heat the oil in a medium skillet.  Season the pork chops with garlic, rosemary, salt, and pepper and place in the oil.  Brown the chops, then remove from the pan.  Add chicken stock, chopped peaches, and lemon juice to the pan, and stir to combine:


Place the pork chops back in the skillet, cover, and cook until done (about 15 minutes).  Plate the rice, chops, and peach sauce, and enjoy!

Wednesday, February 29, 2012

MrsDrPoe: Chicken Enchiladas

Welcome to What's for Dinner Wednesday!  Tonight I'd like to share an experiment from Mr. Poe's favorite food genre - chicken enchiladas.

Ingredients: 8 flour tortillas, 8 oz chicken breast (cooked and shredded), 1 cup cooked rice, 1 can cream of chicken soup, 1 can Rotel, 1/2 cup sour cream, 2 cups milk (not pictured), 8 oz of shredded cheddar cheese (divided).


Combine chicken, rice, soup, Rotel, sour cream, and 1/3 of the cheese in a medium bowl:

Place a liberal amount of the mixture on a tortilla, fold, and continue until all the tortillas are stuffed.  Arrange the filled and folded enchiladas in a single layer in a casserole dish. In a small saucepan, warm the milk over med heat.  Add cheese and stir frequently until the cheese melts; pour the finished cheese sauce over the enchiladas:

Bake at 350 until filling is hot, cheese sauce is bubbly, and the tops of the enchiladas are slightly browned (about 10-20 minutes depending on the starting temperature of filling ingredients).  Enjoy!

Wednesday, February 22, 2012

MrsDrPoe: Holiday Dip

What's for Dinner this Wednesday is actually one of my favorite appetizers for Christmas parties (although Mrs. Grantham and I think it's great any time of the year).  This holiday dip was developed by the staff at 'my' Williams Sonoma to sample the holiday pecan pumpkin butter and apple-orange cranberry relish.

Ingredients: 4 oz cream cheese (softened), 1/2 - 3/4 cup pecan pumpkin butter, apple-orange cranberry relish, or other fruity spread, 1/4 cup chopped pecans, 1/4 cup bacon bits, 1/4 cup chopped green onions.

Spread the cream cheese evenly on a serving plate.  Cover the cream cheese with the fruit spread, and sprinkle the nuts, onions, and bacon over the top.  Serve with crackers, pretzels, etc.

Wednesday, February 15, 2012

MrsDrPoe: Veggie Pizza

What's for Dinner this Wednesday?  How about some veggie pizza?  While Mr. Poe would politely pass on this dish, I love it, as well as its many variations.

Ingredients (per person): 1 pita pocket, 2 tablespoons olive oil*, 1/4 cup shredded cheese, 2 cups chopped veggies*.


Heat the oil in a skillet over med heat.  Add the veggies and saute till tender (about 10 minutes):


Top the pita with the cooked veggies, sprinkle with cheese, and bake on a cookie sheet at 350 until the cheese is melted and the pita is slightly toasted (about 5 minutes).  Serve and enjoy!


Variations: spread pita with tomato sauce or creamy goat cheese before adding veggies.  Mozzarella cheese on top give this dish a more "pizza-y" feel.

*Here I used what I had on hand- lemon-herbed olive oil, squash and zucchini.  Typically I use regular olive oil, as well as mushrooms, onions, bell pepper, tomatoes, and asparagus in addition to squash and zucchini.

Wednesday, February 8, 2012

MrsDrPoe: Quiche

It's another What's for Dinner Wednesday here on the blog!  Tonight I'm going to share with you one of my favorite dishes, quiche.

Ingredients: pie crust, 5 eggs, 1/4 cup milk, 1/2 cup cooked, chopped chicken*, 1/2 cup shredded cheddar cheese*, 1/4 cup bacon bits*.

Scatter chicken, bacon, and cheese in the bottom of your favorite pie-crust (unbaked is best).  Beat eggs, milk, and seasonings together with a fork in a medium bowl, and pour the mixture over the meat and cheese.


Bake at 350 until the egg is cooked and set and the crust is browned (about 40 minutes).  Enjoy!


*These ingredients are optional and can be changed to fit whatever you have on hand.  There is a multitude of veggies, meats, and cheeses that you can combine (or omit) to make this dish your own.

Wednesday, February 1, 2012

MrsDrPoe: Tuna Melts

Welcome to another edition of What's for Dinner Wednesday here on the blog!  Today's meal is quick, easy, and a great use of leftover tuna salad...Tuna Melts.

Ingredients: tuna salad*, sliced Italian bread, and shredded cheddar cheese.

Spread the salad on a slice of bread and sprinkle a desired amount of cheese over it.  Place on a cookie sheet, and bake at 350 until cheese is melted, bread is toasted, and salad is warm (about 5 minutes).  Enjoy!



*Any creamy mayonnaise-based spread can be a tasty substitute for the tuna salad.

Wednesday, January 25, 2012

MrsDrPoe: Big Salads

What's for Dinner this Wednesday?  It's big salads here at the Poe House!  This meal is a fantastic way to use up a multitude of soon-to-expire items in your fridge.


Ingredients*: lettuce, spinach, cabbage, celery, carrots, green peppers, onions, water chestnuts, green peas, lunch meat, left-over ham/turkey/roast, hard-boiled eggs, cheese, croutons, dressing.


Toss all the ingredients after slicing/chopping (except for cheese and croutons) in a large serving bowl or several individual serving bowls.  Add remaining ingredients to individual portions right before serving.  

Any leftovers can be refrigerated and eaten another day; however, refrigerating the cheese and croutons in the mix often causes them to be soggy and gross. 

*Use your favorites or whatever you have on hand.

Wednesday, January 18, 2012

MrsDrPoe: The Best Diet Plan Ever

What's for Dinner Wednesday?  How about diet food you'll love?  I know, I know...every diet promises that and none of them deliver.  Tonight I'd like to share with you what I've found to be the best diet plan ever, as a pseudo-foodie who has struggled with her weight for the majority of her life...

Moderation.

Why It's Worked for Me

Ever since the Atkins diet became popular, friends and family have been hearing me say, "I could never do that...I love carbs way too much!"  The one thing that Atkins has in common with almost every other diet is that it very strictly limits the amount of something that you can eat.  Atkins cuts out most carbs; Paleo cuts out dairy and grains; vegetarian/juice diets cut out meat; others simply cut out all fat (so food often tastes like cardboard).  

I like food way too much to cut anything out completely; even so, it makes no sense to me that I should cut out 'naturally occurring' food products like meat, dairy, grains, veggies/fruits with too much sugar, etc.  Other dieting negatives for me include: 1) it's very difficult to hold to these strict dieting regimens when eating out or eating at someone's house and 2) I get the cravings of a pregnant woman when I have had no ____ (fill in the blank) for an extended period of time, which typically leads to binging when I finally give in.

The moderation-style of dieting made popular in recent years by Weight Watchers has been fantastic for me because it allows me to eat some of anything, anywhere without being hungry or wishing for flavor.  If I'm pairing moderation with healthier choices (read: not "ok...2000 cal/day means I can have 2.5 pieces of cake today for my meals"), I don't have to necessarily worry about any vitamin or nutrient deficiencies in my diet either.  And I get a few cookies and things, which keeps me from eating all my baking leftovers while Mr. Poe is at work.  Love! 


Careful Implementation

I think one of the major problems with anyone (including myself) who claims to be dieting by moderation but doesn't actually see any progress (or even weight gain) over time is that we're not being careful in our implementation- we're totally haphazard in keeping track of what we've eaten all day, or (and this is the killer) we are meticulous about what we eat at meals but not with drinks or snacks.


If you're dieting by moderation, you need to choose a method of keeping track of what you have eaten and can still eat for the rest of the day.  Programs like Weight Watchers have special slide-rule type things that help you calculate a "point value" for things you eat; for the past few months, I've found literal calorie counting to be most helpful.


Being a very analytical engineer, I love Microsoft Excel; thus, I made a spreadsheet to calculate the number of calories I was consuming for each meal and snack.  I kept very close count for the first month until I became familiar enough with the amounts of certain foods I could eat and still stay in my daily caloric weight-loss limits.  I've successfully lost (and kept off...even through the holidays) 10 pounds in the past two months by simply watching what I eat.*


While moderation allows you to eat full-fat foods in moderation (duh), you can save calories/points/etc. by making lower calorie substitutions in recipes you already know and love (another bonus- no need to buy new cookbooks).  Mr. Poe and I have found that "light" is almost as good as "regular" and MUCH better than "fat free" for most products.  Splenda in tea (or coffee, etc.) also ensures that anyone raised in the south isn't drinking his/her daily calorie allotment.

So as long as you're paying attention to how much you're eating, your menus don't need to change that much (note: eating your weight-loss calorie limit in pizza, cake, etc. may help you loose weight, but it isn't exactly healthy...i.e. you may consider changing your menu some).  And when you've lost the desired amount of weight, you can up your daily calorie limit while continuing to keep count.  


Support Is Crucial


While you may be the type of person who is totally self-motivated when it comes to dieting, I am not.  It helps me to have someone to talk to about my progress and the day-to-day fluctuation that comes occasionally when we eat out or with someone else.  In the past, I've found it particularly encouraging to share my stories with Ms. K. Davis; keeping my dieting secret from Mr. Poe to see when he would start to notice.  

During my recent weight-loss adventure, I ended up having to tell Mr. Poe when he asked why I had reduced my dinner portion sizes consistently (Rev 21:8); he's been particularly supportive and extra complimentary, which has also been an encouragement.  As with any life-style changing endeavor, a support person(s) provides not only support but accountability (as frustrating as it can be sometimes).  So partner your spreadsheet with frequent calls/texts to a friend.


*Words of Caution

Ideally, diet should be paired with exercise.  With work, Bible studies, and house stuff taking all my time currently, I have not been able to exercise as I would like to; however, I am planning to start when we move.  Also, any diet program that you begin should not be started when you are pregnant or nursing or without consulting your primary physician (note: any time is a good time to start eating healthier...but not eating healthier with the intent to loose weight).


What diets have worked best/worst for you?