Friday, March 22, 2013
My mom is not much of a cook. This she will admit to any of you. But the woman can boil pasta an melt velveeta like nobody's business. Growing up, macaroni and cheese was make homemade only for special occasions. Any other time it came out of a box. Macaroni and cheese in general is something that one bite and I am transported into time. Funny that my son will not eat it this way. He finds it too cheesy. I do not know where this child came from.
My Mom's Macaroni and Cheese
2 TB butter
2 TB flour
1 cup whole milk warmed up (micro works perfect 1 minute)
2 cups elbow macaroni cooked but not all the way
1/2 box veleveeta cubed
1 tsp dry mustard
Preheat oven to 350 degrees
Wednesday, March 20, 2013
This was a very easy recipe. I bought a huge bag of frozen salmon (think costco) and took out a couple pieces and tossed into the fridge in the morning.
I liked this recipe because the whole dinner was about 326 calories for us.
Mustard- and Brown Sugar- Rubbed Salmon
recipe adapted from Preventive Magazine
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon mustard powder
4 salmon fillets (6 ounces each), skin removed
1 teaspoon olive oil
Stir together the sugar, salt, pepper, cumin, and mustard in a small bowl. Press the sugar mixture evenly onto the top surface of the fish.
Heat the oil in a large nonstick skillet over medium heat. Cook the fish, rub side down, for 4 minutes or until the rub dissolves and darkens slightly (being careful not to burn). Flip the fish and cook for 3 minutes or until the fish is opaque
at 7:00 AM
Sometimes I feel like changing things up and boy did I this time! I took a family favorite and spun it! Some liked it and some not so much. My kids are not a fan of sweet potato mash. I am not sure if it is a texture thing or that they just love my mashed potatoes with all the heart stopping goodness and refuse to love anything else. Elverything else on this meal was a hit. The Dijon was a nice change for a dinner time meal.
Dijon Chicken Fried Steak with Pan Gravy
4 cube steaks
4 tb dijon approx
1 cup flour
salt and pepper
1/2 cup oil
I started with smearing Dijon Mustard on both sides of the cube steak
and heat on medium high. Fry the meat until golden brown on both sides
Monday, March 18, 2013
I have a girlfriend that has meatloaf every Monday. Meatloaf Monday as she calls it. I love that! I always loved meatloaf as a kid. I would get excited for the leftovers, not caring for the dinner. I would beg my mother to just make me a sandwich for dinner. Please! She would never allow to. To this day when I make my family meatloaf I sneak a half sandwich before dinner. I cant help it. I don't care the calories it blows my diet. It is meatloaf and I am going for the glory! This recipe is not figure friendly, but it happens to be my family's favorite. It is the one that I go back to time and time again. This is a HUGE recipe. You can make either 2 logs of meatloaf or my favorite is to make one meatloaf and then make meatballs and freeze them for later in the month. Use a throw away pan and sseparate them on the pan. You will just need to bake them.
1/3 cup whole milk
2 slices good quality white bread with crust removed
1 pound italian sausage or ground pork
2 pounds ground beef (not too lean you can drain the fat later)
1 package prosciutto
1/2 cup onion finely chopped (or you can grate it)
2 cloves of garlic minced
1 TB low sodium Worcestershire sauce
1 cup parmesan grated (use the fresh)
1/3 cup Ketchup
salt and pepper (easy on the salt the pork is salty)
Preheat oven 325
remove the crust from the bread. You could make croutons out of it if you don't like wasting it!
put into the oven and bake 45 minutes. After 45 minutes pull out and glaze the meatloaf.
To glaze the meatloaf take
1/2 cup Ketchup
1/2 cup Chili sauce