I am sure glad to have a three day, relatively quiet weekend to look forward to. It's Thanksgiving and I am one lucky, lucky gal! I have a roof over my head, food in the cupboard and clothes on my back but far more significant - I have my sweetie to share the holiday with.
I found a bathroom scale online that they sell at Walmart in the US for $20 that goes up to 400 lbs so I can accurately tell how I am doing with my weight loss. I am going to pick it up when we get across the line. It will also let me stay on track while we are away. I hate the fact that I am on the wrong side of 300 at the moment. I am plugging away with my healthy eating though, eventually I will get back on the right side of the tipping point. Still suffering with nasty indigestion though. I wonder how long that will take to go away?
I finally had it come to me the other day, now that I am home at lunch hour... I can make things that require "cooking" and or that Larry doesn't like. The one that came to mind was a Crockpot Sweet Potato Casserole. Larry's not a big fan of either sweet potatoes or yams so I could have a little at lunch with a small green salad or simply a cup of tea. Hmmm... I can cook just for me! What a concept!! That sure took long enough to filter through to the front of my brain! LOL
Crock Pot Sweet Potato Casserole,
Houston Chronicle Food Section several years ago
2 cans (18 oz.) sweet potatoes, drained and mashed
1/4 C. butter, melted
2 T. sugar
2 T. light brown sugar, packed
1 T. orange juice
2 eggs, beaten
1/2 C. evaporated milk
1/2 C. chopped pecans
1/2 C. light brown sugar, packed
2 T. flour
2 T. butter, melted
Lightly butter the crock pot. Mix mashed sweet potatoes, butter, 2 tablespoons granulated sugar, and 2 tablespoons brown sugar together in a large bowl. Beat in juice, eggs, and milk. Transfer to the crock pot.
Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes. Cover and cook on high for 3 to 4 hours. Serves about 6.
***********************************************
I don't know why it has taken this long to think about cooking during the week instead of leaving everything to the weekend. I found this cheater recipe for an Easy Pierogi Casserole and surprisingly, the nutritional numbers aren't bad if you keep the servings to 12. It won't be a big piece but with a mess of steamed vegetables, it would be darned good.
Easy Pierogi Casserole
What You Need:
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 green onions, thinly sliced
1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided
2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
Make It:
HEAT oven to 375°F.
COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.
PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.
BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.
SERVING SUGGESTION
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
NOTE
You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.
SUBSTITUTE
For a change of pace, substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the mashed potatoes.
***********************************************
This weekend my first treat for the Thanksgiving weekend is a homemade soup. Why are you not surprised??? I know...six months of the year all I can talk about is salad, the other six, it's soup, right? What can I say, I absolutely love soups of all shapes, kinds and descriptions. This weekend's offering will be a Mushroom and Wild Rice Soup.
Mushroom and Wild Rice soup
2 Tbsp butter
1 large onion, thinly sliced
2 ribs celery, with leaves, diced
1/2 cup parsley, chopped
1 carrot, thinkly sliced
3 cloves garlic, chopped
1 pound fresh mushrooms, any kind, sliced
2 quarts vegetable broth
1 1/2 cups wild rice, cooked
salt & freshly ground pepper, to taste
Directions:
1. Melt butter in a large stock pot. Saute the onion, celery, 2 tablespoons parsley, carrot, garlic and fresh mushrooms until soft, about 5 minutes.
2. Add vegetable stock to the pot.
3. Stir in the wild rice and season soup with salt and pepper. Simmer for 10 minutes.
4. Add remaining parsley and adjust seasonings.
***********************************************
No comments:
Post a Comment