recipe: taco skillet

Not a gourmet meal or a stretch by any means, but I spotted this recipe while flipping though the latest issue of Cooking Light and figured - inexpensive and quick...why not? It cooked up in less than the stated 20 minutes and was pretty tasty, with a few of my own additions/changes (in italics). DH really liked it and asked for a repeat. I think it could still use a few more things to spice it up and add more color so, I'll try them next time I work this in the rotation. Beef Taco Skillet
(adapted from a Campbell's recipe)

1 lb. ground beef (I used lean ground turkey)
1 tsp. minced garlic
1/2 tsp. chili powder
1/2 tsp. hot sauce
1 can Campbell's tomato soup (I used Healthy Request)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6"), cut into 1" pieces
1/2 cup shredded cheddar cheese
sour cream
steamed brown rice

1. Cook beef (or turkey) in a 10" skillet until well browned, stirring to break up meat. While cooking, add garlic, chili powder and hot sauce to flavor through. Pour off fat.

2. Stir in soup, salsa, water and tortilla pieces. Heat to a boil. Reduce heat to low and simmer for 5 minutes. Top with cheese and allow to melt. Serve over brown rice and add a dollop of sour cream to each serving. Yield: 4 servings.

(* Next time, I plan to saute a diced onion and green pepper before adding the meat to brown and will also add another 1/2 tsp. hot sauce along with the soup, etc.)

favorite things...

We live in condo and the kitchen is, well, small. The main living spaces are open floor plan, which gives the illusion of more square footage. The kitchen appliances are well laid out and, between the available counter space and the occasional use of our dining table, I do generally have plenty of room to prep and cook. DH bought this condo about a year before we met and completely furnished and decorated it on his own.

When we merged homes last year and I moved in we had conversations about the addition of some of my belongings and the subtraction of some of his. One of the major points of conversation was over dishes. He thought his $10 special dishes were just fine and saw no reason to oust them in favor of the FiestaWare I had started collecting (and planned on adding to).

Let's face it. On certain issues, there really is no compromise:
Over the past several days, NY has experienced an early taste of summer. Weather in the 90's had all of the local dogwoods prematurely busting into bloom. I snapped this shot on our walk up to the library book sale on Sunday. Aren't they beautiful?
I generally use my camera far less during our long winter months, other than for holidays and other indoor occasions. It felt good to have the strap around my neck again and my shutter clicking away. Good practice for what's to come next month ;-)

recipe: warm balsamic potato salad

I've been searching for new side dish recipes that are easy and more flavorful than the usual steamed brown rice or baked potatoes. While visiting my parents this past weekend, my mom mentioned that she had picked up a new cookbook so, I flipped through and picked out this recipe. It was the perfect accompaniment for our grilled steak and portabello mushroom caps last night. Super fast, easy and packed with a ton of flavor. While cleaning the dishes, DH was already asking me to make it again sometime - now that's a stamp of approval!
Warm Balsamic Potato Salad
(Cooking Light, Fresh Food Fast)

1 pound mixed baby potatoes (such as fingerling, purple and red), cut into wedges
1 Tbsp water
1/4 cup light balsamic vinaigrette
1/2 cup chopped bottled roasted red peppers
2 Tbsp chopped fresh basil (*I used 1/4 cup)
1/4 cup (1 ounce) crumbled goat cheese

1. Place potato wedges in a large microwave-safe bowl; add 1 tablespoon water. Cover with plastic wrap, vent (do not allow plastic wrap to touch food). Microwave on HIGH 7 minutes, or until tender; drain.

2. Stir in vinaigrette, bell pepper and basil. Top each serving with cheese.

Yield: 4 servings (serving size about 3/4 cup potatoes and 1 teaspoon cheese)
Cal 131, Fat 4g, Protein 3.7g, Fiber 2g

menu monday...

Figured I'd post each menu here, so that I have a record, and just update the sidebar with the latest. Good? Here goes:

4.27 - Grilled Steak and Portabello Mushroom caps, Warm Balsamic Potato Salad, salad
4.28 - (dinner at my in-law's)
4.29 - Grilled Pork Chops, Steamed Veggies, leftover potato salad
4.30 - (out to dinner)
5.1 - Taco Skillet, Steamed Brown Rice
5.2 - Shrimp Stir Fry, leftover rice
5.3 - Peach Mango Salsa Chicken, Steamed Veggies

I've committed to trying at least one new recipe each week and there are two above. Once I upload photos, I'll post the recipes and our reviews.

when shopping goes well...

Approaching the departure date for our Greek honeymoon - three weeks from today! - has created the need to shop. Summer skirts, tops, light dresses and, of course, bathing suits. I'm leaving the latter until the (very) last moment possible but, the clothing search started this week. On Thursday, a friend took me to her new favorite bargain mecca, Nordstom Rack. If you have one of these slices of retail heaven anywhere near you, run to the store and be amazed:

I saw. I shopped. I believed.

I walked out with two dresses that will pack well, keep me cool and can be dressed up or down (plum and black) and a lightweight, short-sleeved cardgian (lilac) that I may end up wearing on the plane.

On Friday night, while upstate visiting my parents, my mom and I took a run to the local Target. Apparently I had forgotten to pack appropriate shoes for the baby shower we attended on Saturday and, Target was the fastest solution and one that was open late. Found these green gems:
Then, browsed the sale racks and came up with this fabulous top (in both black and grey) - cute, flattering AND on clearance! If I end up finding it in teal, I may just grab that one, too:
Finally, this black cotton skirt that was out of stock in my home store.
Just need a bunch of lightweight tees I think I'll be all set. As for bathing suits, I have some very specific needs: underwire, no halters and not too skimpy. Feel free to send any shopping suggestions my way!

it's an uphill climb but, i keep trekking...

About four years ago, I decided to take charge of my health and my lifestyle. I was about to be 30 and I had let my body go...badly. Uncomfortable in my clothes, unhappy with the mirror and seriously in need of a change. Enter Weight Watchers. It's a great plan. If you follow it, it works. Period. In about 9 months, I lost 50 pounds and hadn't felt better in years. I was at my goal weight for months and was thrilled. Then, I got over confident. I started introducing trigger foods back into my diet without counting anything or acknowledging that they could sabotage my good efforts.

It's not terribly bleak but, in the past year or so, I've been 10-15 pounds over my goal weight. And, more than that, just not in good shape at all and definitely not fitting in the cuter clothes in my closet. It's been gnawing at me and so, I'm making changes. Not counting points but, being much more cognizant of what I am putting in my mouth and making an effort to move more.

Even though I'm trying to stay away from a lot of artificial sweeteners, this yogurt is SO delicious - Yoplait Light Pineapple Upside Down Cake: And, this pedometer now rests in my pocket (I couldn't find the cute and oh-so-me green one in the store so picture it in blue) counting my steps each day. I'm trying for the 10,000 recommended. Yesterday, I measured my baseline and fell way short at about 3,700. Um, yeah. I didn't think I was THAT sedentary. Swift kick, meet my rear.
As part of a knottie challenge with the other Feb 2009 newlyweds, I'll be tracking and recording my steps each day. Anyone know of a web-based app to track something like this? A spreadsheet would be great but, I want to be able to access it from anywhere. Twittering my end of days numbers might be the solution until I find something better.

-----> Check out the new feature that I'm trying out on my sidebar - meal planning for the week. I'm hoping that doing this will help lessen trips to the grocery store, save money and alleviate the dreaded last minute "What am I going to cook?" panic that inevitably happens for me at about 4:45 pm each day. I welcome any and all suggestions and tips from those experienced in this practice.

*** EARTH DAY FREEBIE!!! ***

Why not get yourself a reusable lunch bag made out of recycled plastic, compliments of Whole Foods??? Print your coupon here: http://media.oprah.com/sterm/whole-foods-coupon.pdf

recipe: disguise your veggies!

This was another home-baked favorite growing up. Zucchini is plentiful (and economical!) all year round and shredding it for this recipe delivers a moist and delicious bread. While it may seem odd to add a vegetable to a sweet bread, zucchini has very little flavor on it's own. If you prefer not to see any green in your bread, simply peel the veggies before shredding and no one will ever be able to guess the "secret" ingredient.

Favorite Zucchini Bread
Yield: 2 loaves

2 c. shredded zucchini
2 c. sugar
1 c. oil
3 eggs
1 tsp. vanilla extract
3 c. flour
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
1 tsp. ground ginger
1 tsp. ground cloves
1/4 - 1/2 c. raisins, to taste

In mixer, combine all ingredients until well blended. Divide batter evenly between two greased loaf pans. Bake at 325 for 1 hour, 10 minutes (or until a cake tester comes out clean). Cool in pans for 1 hour, before removing and transferring to wire rack to cool completely.

Add-in variations: Chocolate chips and craisins are also delicious added to this bread.