Mushroom Stroganoff- GLUTEN FREE

Technically this is not dude approved..  ONLY because the dude hates mushrooms..  Since I had been wanting to make this recipe for a while now- I decided it would be perfect for a girl's dinner!  Well it was a hit!  Very delish..  However, doesn't make great leftovers.  If you want to have as leftovers I recommend making extra sauce to pour over the noodles once you reheat.

Mushroom Stroganoff
Skinnytaste.com 
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt) 

http://skinnytaste.ziplist.com/souschef?url=http%3A%2F%2Fwww.skinnytaste.com%2F2012%2F09%2Fmushroom-stroganoff.html


Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 tbsp unbleached all-purpose flour
• 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
• 1 tbsp Worcestershire sauce
• 1 tsp tomato paste
• 5 oz sliced Cremini mushrooms
• 8 oz sliced baby Bella mushrooms
• 3.5 oz Shiitake mushrooms
• 1/4 tsp thyme
• salt and pepper to taste
• 2 tbsp white wine or sherry
• 1/4 cup reduced-fat sour cream
• 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
• 1 tbsp minced fresh flat-leaf parsley for garnish

Food for your dude version:  I used Gluten Free Oat Flour (Almond Flour would also be a good option)

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

Broccoli Cheese & Potato Soup

Today is a gloomy rainy day..  which to me means a perfect SOUP day!!  So to welcome me back to my kitchen..  Yes I know its been awhile..  I am going to share a very delish Broccoli Cheese & Potato soup recipe that I got from my fav site skinny taste.com

Recipe URL
http://skinnytaste.ziplist.com/souschef?url=http%3A%2F%2Fwww.skinnytaste.com%2F2010%2F12%2Fbroccoli-cheese-and-potato-soup.html

Broccoli Cheese and Potato Soup
Gina's Weight Watcher Recipes  
Servings: 4 • Serving Size: 1-1/4 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 281.6 • Fat: 8.0 g • Carb: 33.0 g • Fiber: 5.0 g • Protein: 20.4 g 

Ingredients: 
 

• 1 small onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp flour
• 2 1/2 cups fat free chicken broth (or vegetable broth)
• 1 cup fat free milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 4 cups (about 2 heads) broccoli florets, chopped into small pieces
• 1-1/2 cups 2% shredded sharp cheddar
• 2 slices 2% American cheese
• 1 tbsp parmesan cheese

My version did not include onions, I used already chopped garlic and frozen broccoli florets.  I also made it gluten free which means I used 2 tbsp of oat flour (you can find at Whole Foods)

Directions:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.

In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, thencover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.

I did not do the below step.  It will still be good!
Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Baked Corn & Crab Cakes

Baked Corn and Crab Cakes 
Skinnytaste.com
Servings: 8 • Size: 1 crab cake • Old Points: 3 pts • Points+: 4 pts
Calories: 97 • Fat: 3 g • Protein: 11 g • Carb: 7.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 385 mg  

Ingredients:

• 1 cup corn kernels (fresh)
• 1 cup (about 30) reduced fat Ritz crackers, crushed
• Food4yourDude version:  I used preservative free, No GMO, All Natural crackers 
• 1 whole egg plus 2 egg whites, beaten
• 4 scallions, chopped fine
• 1/4 cup minced red bell pepper
• 2 tbsp light mayonnaise
• 2 tbsp fat free yogurt
• 1/4 cup fresh parsley
• 1 lemon, juiced
• 16 oz premium lump crab meat, picked free of shells
• Food4yourDude version:  Used lumped crab meat already pre-packaged
• salt and pepper to taste
• cooking spray

Directions:

In a large bowl, combine corn, crushed crackers, eggs, scallions, pepper, mayo, yogurt, parsley, lemon juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into 8 patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1 hour before baking.

Preheat oven to 425°. Grease a baking sheet with cooking spray. Bake about 12-14 minutes on each side, or until golden brown.

BLT with Avocado on Gluten Free Bread

Happy Memorial Day!  Hope you have a great weekend!  Stay safe!

BLT with Avocado
skinnytaste.comServings: 1 • Size: sandwich w/ 2 slices bread • Old Points: 6 pts • Points+: 8 pts
Calories: 292 • Fat: 13 g • Carb: 34 g • Fiber: 5.4 g • Protein: 14 g • Sugar: 4 g
Sodium: 489 mg  
 

Ingredients:

• 3 slices center cut bacon (oscar mayer)
• 2 slices honey 7-grain bread, toasted (nature's own)
• Food4yourDude version:  Use gluten free bread!  Find a bakery near you!!
• 1/4 cup lettuce of your choice
• 2 thin slices tomato
• 1/4 haas avocado, sliced
• salt and pepper to taste
• Food4yourDude version:  No salt and pepper needed!

Directions:

Place the lettuce on the toasted bread, top with remaining ingredients and season with salt and pepper to taste. Finish with second slice of bread and cut in half.

Summer Pasta Salad with Baby Greens (Gluten Free)

Man has it been awhile since I have hung out around my stove!  Well after many many weeks of Personal Trainer Food (highly recommend) I was back at the grocery store Friday night & cooking my dude some food this evening.  Hope you enjoy my 1st summer recipe!

Summer Pasta Salad with Baby Greens
Skinnytaste.com
Servings: 4 • Size: about 1 1/2 cups • Old Points: 3 pts • Weight Watcher Points+: 5 pt
Calories: 169 • Fat: 5 g • Carb: 29.5 g • Fiber: 4 g • Protein: 6 g • Sugar: 4 g
Sodium: 271 mg (without the salt) • Cholest: 2 mg

Ingredients:

• 3 oz (about 4 cups) baby arugula and baby spinach mix
• 5 oz high fiber or whole wheat pasta (use brown rice pasta for GF)
• 1/3 cup sun dried tomatoes, sliced thin
• 2 tbsp capers, drained
• 2 tbsp balsamic vinegar
• 1 1/2 tbsp extra virgin olive oil
• salt and fresh pepper to taste
• 2 tbsp freshly shaved Parmigiano Reggiano

Directions:

Boil pasta in salted water according to package directions. When done, drain and rinse under cold water.

In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved Parmigiano Reggiano.

Found: amazing food delivery service!!

I know.. I know..  Its been AGES since I made my last post.  I have to admit, I have not been cooking. Why you ask?  Well to be honest I have been trying to get mine and the dude's healthy eating habits reestablished.  We have been eating out WAY to often and have not been working out like we use too and I have been exhausted from my work life!  BUT I wanted to write a post about a new food delivery service I have found that myself and the dude absolutely LOVE!

Personal Trainer Food
http://www.personaltrainerfood.com/orders/order.php?uid=12683

5 main reasons this service ROCKS...

1. Weightloss/Weight Management:  You will lose weight on this program guaranteed!  At your goal weight?  This is the perfect way to manage what you eat and still have cheat days!
2. Super Easy:  Everything is microwavable so you can just throw it in your lunch bag for work or grab out of the freezer at dinner time.  Takes 3 1/2 minutes to cook.  Who needs fast food?!?
3. DELICIOUS!  Seriously the food is AMAZING!!  It is gluten/soy free and has so much flavor!  They freshly prepare and flash freeze so that it can be delivered to your door.  I strongly recommend the breakfast/lunch/dinner and snack option, as it is just the easiest way not to cheat.
4. Paleo Fans: they have a protein version for you!
5. $$ back guarantee:  They give a 5 day $$ back guarantee if you don't like the food.

So far I have been on the program for 4 weeks (with a 4 day trip to San Fran in week 3) I have lost 7 lbs, with little working out.  The dude lost 12lbs.  What I love the most is that I really enjoy the food and look froward to eating it everyday.  My plan is that I will stay strict until our cruise next month and once I am back place another order and eat breakfasts and lunches and start cooking my dinners again.. So until then my posts will be light.  

If you have any recipes that you would like to share please let me know!!  I'd be happy to publish on your behalf!!

If you decide to order Personal Trainer Food or have any questions about the program, please let me know!  The dude and I are on our second 4 week order!!

Natalie's Chicken Noodle Soup

Well the holiday's have come & gone, which has left both the dude & I with a nasty cold & cough.  So I went on my favorite website (skinny taste.com) & searched for Chicken Soup recipes, which to my surprise- I couldn't find one!  I did, however, find a Turkey Noodle Soup recipe & added some things and took out some things, so I can actually call it Natalie's Chicken Noodle Soup!

Here is the link to the Turkey Noodle Soup in case you would like to make it
http://www.skinnytaste.com/2011/11/leftover-turkey-noodle-soup.html

Now- Here is my version

Ingredients:

• 6 cups low sodium chicken broth
• 1 bay leaf
• 1 cup diced carrot
• 3/4 cup diced celery
• freshly ground black pepper
• 3 oz uncooked No Yolk egg noodles
• 3 cans shredded chicken
• dried minced onions
• dried minced garlic
• garlic powder
• garlic salt
• dried parsley
• 1/2 chicken bouillon

You can also add onions, but if you are a regular on my blog- you know my love for onions...

Directions:

Fill a large saucepan with chicken broth. Add bay leaf, carrots, onion, celery, garlic, black pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.

Discard bay leaf and serve.