Archive | February, 2012

Overnight French Toast-Holiday Morning version

5 Feb

Holiday Morning French Toast...it must have been a holiday somewhere.

So you all know by now I love french toast. I especially like the convenience (as well as all the brown sugar) of an over night french toast. A while back I posted my cousin Kim’s version, which we’ve made for years, and today I’m posting her mom’s version, my Aunt Fran. I’ve had this recipe so long, it’s dog-eared, and yet I’ve never made it myself. I’ve only ever had it when she’s made it. But, it’s got all my favorites in it: brown sugar, cinnamon, apples and craisins, so I have been wanting to make it myself for quite some time now.

Friday night was that time, but by the time we got home and got everyone to bed and I got started it was late, 10pm. Note to self: Don’t try a new recipe late at night. I made several mistakes in my night time prep, which I’ve noted below. And, we ended up sort of combining the ending steps of Kim’s recipe with Fran’s, which I’ve also noted below.

Either way, Saturday morning it was great to wake up to an already almost finished breakfast. We just had to throw it in the oven and we were good to go.

Everyone gave it a thumbs up, always a good sign.

Here’s the recipe including my mistakes and adjustments at the end.

INGREDIENTS

1 cup brown sugar

1/2 cup butter melted

3 tsp cinnamon DIVIDED into 2 tsp and 1 tsp. (FYI:  I totally missed that and didn’t divide mine. Still fine, but you’re supposed to use it separately.)

3 Granny Smith apples peeled, cored and thin sliced. (Note: Peel them either before you melt your butter or while you’re melting it if you’re a fast peeler. I didn’t do that.  Also, I used Macintosh apples because that’s what I had.)

1/2 cup dried cranberries or raisins. I used craisins.

1 loaf Italian or French Bread (I used a loaf of Texas French Toast bread.)

6 large eggs

1 1/2 cups milk

1 TBL vanilla

DIRECTIONS

Combine brown sugar, butter and ONE TSP Cinnamon in a 13×9 dish. (This was my first mistake, I didn’t read well and put in all 3 tsp. cinnamon.)

Here is my version of apples and craisins "tossed" in the butter and brown sugar. Slice early for better tossing!

Add apples and craisins. Toss to coat well. (This was my second mistake. My butter and cinnamon had hardened back up again before I got done slicing my apples so it wasn’t really tossing, more like, spreading. Sort of.)

Spread apple mix evenly over bottom of baking dish. Arrange bread on top.

Mix eggs, milk, vanilla and remaining TWO TSP Cinnamon until well blended. (This brings us to mistakes three and four. Did I mention yet how tired I was when I made this??  Mistake three was the cinnamon again, I hadn’t done a little last time, I’d done all, so this step, I opted to omit the cinnamon. Then I misread the vanilla as a teaspoon not a tablespoon. I’m getting new glasses, seriously, next week.)

Pour mixture over bread soaking bread completely. Cover and refrigerate 4-24 hrs.

Bake covered with foil in a preheated 375 degree oven for 40 minutes. Uncover and bake five minutes.

**Here is where we combined the two recipes. We squirted maple syrup over the top of this one, even though it doesn’t call for it, baked it for a few more minutes, and then broiled it for about 5 minutes to crisp it up.

Remove from oven, let stand five minutes.

Serve warm. Whipped cream optional.

Bonus Post from a Guest Blogger and Weight Watcher Success Story: Debi

4 Feb
Football Helmet and Football

Don't let Superbowl Sunday be a loss for your diet!

One of the things I love about modern technology is the ability I’ve had to reconnect and stay connected with so many people, near and far. One of the people I’ve reconnected with most recently is my friend Debi from college. She is what I consider to be a Weight Watchers Success Story. She has lost 70 pounds while on the program and is now a Weight Watchers Meeting Leader, helping other people meet the same success she has had on WW.

When she approached me last week about using our chili recipe for her upcoming WW meeting, and computing the WW points for it, I immediately said yes and asked her if she would share her findings as to how healthy the recipe actually was (it seemed healthy enough to me) when she finished. I asked her to be a guest blogger for today’s post. Tomorrow is the Superbowl and I thought it was important to remind everyone that the Superbowl is just one day, but diets are a day in and day out commitment. Don’t let one day throw you completely off the wagon. Here is Debi’s post. Thanks Debi!

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Super Bowl – Beyond the Game: Let’s Talk Food!

Ah, the Super Bowl, what’s better than a day filled with football, friends and food? Of course, the day would be perfect if YOUR team won! I’m not so concerned with which team wins. I’m more interested in the game itself and how it’s played. I cheer when someone makes a good play and route for the underdog when they just can’t seem to get their act together.

With the Super Bowl just one day away, and not being concerned about the game, my focus here is on the food. I can’t help but think of all the extra calories that people across the country will be mindlessly consuming on game day.

While you’re hooting and hollering, do you ever stop and think why are you eating all those tortilla chips? Are you really hungry? Do you even know how many you’ve eaten? How many beers did you drink? Were you really thirsty? Better yet, do you even remember what the beer tasted like? Being mindful of what and how much we are eating usually takes a back seat to the excitement of the game.

But, it doesn’t have to play out this way.

A couple of years ago, I would have been one of those people mindlessly eating. However, after joining Weight Watchers and losing 70 lbs., I have a new perspective when it comes to food; even more so now that I am a Weight Watchers meeting room leader.

Earlier in the week when I started preparing for this week’s meeting, I immediately knew that the timing of this week’s topic was purposely planned to help members think about how to make better food choices during the Super Bowl. I remembered that Jen had posted a Chili recipe recently and asked her if I could borrow it to illustrate how making simple ingredient substitutions can make a dish healthier.

To help guide members’ weight loss, Weight Watchers assigns a numerical value called a PointsPlus Value (PPV) to all food and drinks. Combined with Weight Watchers’ proprietary, scientific formula, determining the PPV of a recipe requires you to know three things: the ingredients, the serving size and how many servings the recipe makes. Well, Jen posted the ingredients (refer to her Chili recipe posted on Jan. 27th), but when I asked her about the latter two, she admitted that she didn’t know.

After discussing the ingredients and comparing them to other similar recipes, we estimated that the Chili recipe makes approximately 24 – ¾ cup servings. Therefore, the Chili recipe calculates to 7 PPV per serving. By replacing the regular ground beef with either ground turkey or 95% lean ground beef, the PPV decreased to 5 PPV. However, this does not include the cheese (1/4 cup = 3PPV) or the sour cream (2 Tbsp = 1 PPV) that you put on top of it, or the tortilla chips (12 chips = 4 PPV) that you choose to have alongside it.

So, the Chili itself is relatively ‘low-cost’ item. But how many of you actually measure how much you are eating? And, is this the only thing that you will eat? If you documented what you actually ate and drank throughout the game, the quantity may surprise you. Also, how many of the recipes are made with lower-calorie or healthier ingredients versus the regular, full-fledged ingredients?

One of my members reported hearing that after Thanksgiving, the Super Bowl is the second biggest eating day of the year. How much food do you eat during the ‘festivities’ compared to a ‘normal’ day of eating? Perhaps you never thought about that before, but it is never too late to start looking at food differently.

Weight Watchers has taught me how to WIN the food game regardless of the event, holiday or circumstances in which I find myself. Only eat when you are hungry, be aware of what and how much you are eating, and take control of your game!

Some final pointers to get ready for game day include:

  • Sit or stand away from the food. Being closer to the food lends itself towards mindless picking. Stay farther away from it so you have to make a more conscious decision to go get the food if you want it.
  • Practice portion control. Be mindful of the size and quantity of the servings you consume.
  • Bring a healthier snack with you to the party. Modify your recipe with lower-calorie/fat ingredients. Or, choose to bring some fruit or vegetables that you can pick on.
  • Drink wisely. Liquid calories add up quickly whether it’s from beer, wine or even regular soda. Choose lite beer, diet sodas or even water! Drinking water (even if in between each beer) will help keep you hydrated, keep you from mindless snacking and help you feel full so you don’t over indulge when you eat.
  • Get into the game. Focus on the game and socializing with friends. The more time you spend watching the game and cheering, or groaning, the less time you’ll be eating.

We cannot control the outcome of the football game, so may the best team win! However, you can make healthier choices and control the outcome of your food game. Plan ahead and join the winning food team!

Good luck and enjoy the game!

Recipe of the day: Brown Sugar Brownies

3 Feb
Brown Sugar Brownies

These brownies melt in your mouth!

I found this recipe on the back of a package of Domino Light Brown Sugar a while back. The title alone made me want to try them. I love brown sugar. You can always tell if a recipe is going to be good by how the batter tastes, and this batter is delicious.

The recipe is quick and easy, and it will make a great dessert for the Superbowl game, or really any time you want a delicious dessert!

INGREDIENTS

1 cup packed light brown sugar

1/2 cup (one stick) butter or margarine, softened

2 eggs

2 oz. unsweetened chocolate, melted

1/2 cup all-purpose flour

1 cup coarsely chopped walnuts (we don’t like nuts so I never put those in.)

DIRECTIONS

Preheat oven to 325 degrees.

Grease 8×8 baking dish.

In large bowl beat sugar and butter until fluffy.

Beat in eggs one at a time.

Beat in chocolate, then flour.

Kids can help with this recipe, which technically doesn't even need a stand up mixer.

Stir in nuts if using them.

Pour into pan.

Bake 25 minutes or until a knife inserted into the center comes out clean.

Cool in pan and cut into bars.

Makes 2 dozen bars.

Bonus Superbowl Week Recipe: Homemade Corn Bread

2 Feb
Homemade Corn Bread

Served warm with butter...delicious!

You didn’t think I was *really* done when I said I was done with Superbowl recipes, did you? Here’s a bonus recipe for you for Homemade Corn Bread. It goes great with the chili, or with BBQ or, just by itself. I usually double mine, especially if we have more than just the five of us to feed. Below is the single recipe.

I got this recipe out of the “Better Homes and Gardens New Cook Book” a few years back, and of course it’s super fast and easy. On the back of the cookbook it says “Updated for the 90’s.” Apparently this book was new to me about 12 years ago.

**As an added bonus to this bonus recipe, see the note about Honey Butter below.**

INGREDIENTS

1 cup all purpose flour

1 cup yellow, white or blue cornmeal

2 to 4 TBL sugar (I did 6 TBL for the double recipe.)

1 TBL baking powder

1/2 tsp. salt

2 eggs

1 cup milk

1/4 cup cooking oil

There's a wealth of information and recipes in here!

DIRECTIONS

Preheat oven to 425 degrees.

In a mixing bowl stir together flour, cornmeal, sugar, baking powder and salt.

In a separate bowl beat together milk, oil, eggs.

Add dry ingredients to wet ingredients and stir til batter is smooth.

Pour into greased 9×9 dish (I used 9×13 for double batch)

Bake in 425 oven for 20-25 minutes or until lightly browned on top.

Single recipe makes 8-9 servings

**HONEY BUTTER**

For a single recipe of corn bread, soften- but don’t melt- about half a stick of butter in a small bowl. Add in about a teaspoon of honey, mix well. Delicious when spread on the hot corn bread! (In a last minute hurry? “Soften” your butter in the microwave by heating for 15-30 seconds or until soft enough to mix.)

Recipe of the Day: Beef Burgundy

1 Feb
Beef Burgandy on a bed of rice with green beans

I like Beef Burgundy so much, I have to be careful not to make it too often or we'd be eating it every single week.

I love Beef Burgundy. I could get into a Beef Burgundy rut if I am not careful, I’d make it all the time. My family likes it and it’s relatively easy to make.

Here’s the original recipe with my modifications

INGREDIENTS:

2 1/2 pounds beef round steak (or in my house, a pack of stew meat)
oil to saute meat
2 or 3 Tbl. flour (I don’t measure, I sprinkle all over meat)
2 tsp salt (I don’t measure again, I sprinkle)
1/4 tsp marjoram (I’ve never used this, we never have it)
1/4 tsp thyme
1/8 tsp pepper
2 Beef Boullion cubes
12 small whole onions, or 5 medium onions sliced (I do one medium onion sliced)
1 1/4 c. Burgundy wine
3/4 c. water
1/2 pound mushrooms sliced (I do a whole package and slice them)

Kids can help with slicing mushrooms.

Mushroom slicing is an easy way to get bigger kids to help out with this recipe.

DIRECTIONS:
Thoroughly chill or partially freeze steak for easy slicing. (I freeze my meat on shopping day and thaw that day.)

Cut steak into strips 1/4″ wide and into 2 to 3 inch pieces (stew meat is cubed)

In large skillet over medium heat, brown steak in hot cooking oil.

Pour off drippings.

Sprinkle steak with flour, salt, marjoram (if you have it!) thyme and pepper.

Add boullion cubes, onions, wine and water (I measure out wine into a 2 c. measuring cup, add the water to it and throw in the boullion cubes while I’m prepping everything and then just dump the whole measuring cup in together.)

Cover and simmer 45 minutes.

Because of our issues with space, I love anything that is cooked in just one pan.

Stir in mushrooms; cover and cook 15 minutes longer or until steak and mushrooms are tender.

We serve this over white rice, with steamed broccoli or some veggie like that. It’s great with french bread baguette if you have it.

Enjoy!