My Sweet Marie

Posts Tagged ‘veggies

Camping can be a lot of fun but not if you have to work all the time that you are there! In anticipation of this, I made our foil packs for one of our camping dinners! All we had to do is pop them on the Barbie for 45 minutes and ta-da, dinner was served! Here’s what I did:

Ingredients:

  • 4-5 oz per person of meat (beef, chicken, pork, lamb etc)
  • 2 cups per person of  Veggies (carrot, onion, mushroom, peppers, zuch, brocc, cauliflower, etc)
  • potatoes if using,(mini are nice as you can portion easily)
  • seasonings
  • garlic
  • foil wrap
  • olive oil or Pam spray

Directions:

  1. If you want to marinade the meat, go ahead and do that first. For beef I like to do soy sauce with italian dressing, set aside. Have your meat cut into bite sized portions. For chicken, I usually do garlic and lemon juice but again, you could do Italian dressing. I make my own Italian but any will do.
  2. Have your veggies washed and cut into the bite size you like. If it’s a veg that cooks faster then others, you may want to cut that into a larger size, like cauliflower.
  3. Divide your meat into the number of portions you are working on. Same for veggies.
  4. Take a sheet of foil or parchment, say 8×10 and grease with either olive oil or pam spray so there’ll be no sticking!
  5. Lay your meat on the foil and top with your veggies. At this point you can top the whole thing with a tsp of olive oil and your seasonings. You could do Cajun, Italian, Montreal steak spice or just about any at all.
  6. Seal the foil/parchment so that they are completely sealed. Now double up with another piece of foil.
  7. Now I go over and above and put each package in a large Ziploc and then I put them in the cooler or fridge till ready to use. I usually make these the day before going or the morning of and sometimes they will sit in the cooler (with lots of ice) for 2 days!
  8. Take them from cooler and toss on the Barbie when you get back from the beach all tired and exhausted!

Now that you have my steak spice mix done, here’s a recipe to use it on! This is a Weight Watcher friendly recipe to boot!

Ingredients:

  • 1 lb boneless sirloin or striploin steak
  • 2-4 tsp of steak spice mix
  • 2 large red/orange peppers cut into large chunks
  • 2 red onion sliced thickly
  • 1/2 lemon, seeded
  • 1/4 cup chopped parsley

Directions:

  1. 4-6 hours before dinner, generously spice your steak, wrap and refrigerate.
  2. Now you can use the same seasoning on your veggies.
  3. Prepare your grill for cooking. We use COOKINA mats that require no spray or grease. They are amazing, look it up! We got ours at Canadian Tire but I’m sure Walmart or Costco would carry them too.
  4. Place your veggies on the mat and grill. and the lemon too.
  5. Cook the steak to your liking. Let stand on your sutting board for a few minutes, wrap with foil to keep warm.
  6. Once the veggies are cooked, squeeze the lemon over them, add in the parsley, toss and serve along the meat mmm.
  7. Slice the steak on a slant, across the grain.
  8. Enjoy!

Now that I am back on that WW wagon, I have been getting creative with my breakfasts! Here’s a favourite that fills you up, is healthy and only, drum roll please… 1 point! I know right? Truly it is delicious. I do both the stove top method and on busier days, I use the microwave! Here’s what I do:

Ingredients:

  • 4 egg whites ( I buy a little carton, easier)
  • 1/2 cup kale chopped
  • 1/2 cup chopped mushrooms (fresh or canned)
  • any other veggies (onions, peppers etc)
  • hot sauce to taste
  • 1/4 cup salsa
  • Pam

Directions:

  1. Fry pan method: Spray  your non stick pan . Add in your veggies and sautee till golden. Add in the egg whites.
  2. When done add the salsa. Serve up with 1 cup of chopped fresh fruit! Voila 1 point breakfast!
  3. Microwave directions: Spray your microwave-able dish with Pam, add your veggies then egg whites.
  4. Top that with the salsa. Cover and nuke for 2 minutes, 30 seconds.
  5. Serve up with a side of fruit and voila, 1 point breakfast! Filling and delicious.

Today at the WW meeting I felt inspired to do more to help my fellow WW peeps. I love to cook and I know this is a challenge for some people so maybe by me posting some recipes I can help you out! I love going to the meetings as they inspire me to do better. I love when people share their wisdom, their love and mostly their support as this is not an easy journey, but none the less, we have been thrown together on this train and well, somebody has to steer the darn thing! So here’s today’s post of my favourite 5 veggies!

  1. Steamed purple cabbage: Seriously, you chop up a red cabbage, throw it in a large pot, add water and vinegar. Boil the heck out of it until it is falling apart tender. This could take 1-2 hours. But once it’s done, you have enough for a few days and truly it is so tasty, just a bit of salt and pepper and you are ready to go!
  2. Green beans: Do you like spice? If so, steam your beans whichever method works for you, I like using a steamer but a micro will work too. Once they are cooked, toss them with a bit of Siracha(Rooster) sauce. Ta-da, that’s it, great with chicken, pork, steak, whatever!
  3. Roasted Veggies:  Take your favourite veggies like carrots, onions, cabbage, broccoli, cauliflower, celery, beets, rapini, kale, zucchini…I could go on! Wash them and chop them into large chunks, toss with very little olive oil(1 tbsp. for a large tray) and lay flat on a parchment covered tray, roast for 45 minutes at 375. Delicious.
  4. Sweet potato fries: Wash your taters and cut into wedges, dice or slim fries. Toss with 1 tbsp. of olive oil per 1-2 small to med. sweet potatoes and roast at 375 for 45 minutes to an hour depending on the cut. You will want them crispy. This is also great with rutabagas. I like to mix both together and surprise my hubby, get those veggies in! Don’t stack the taters as they’ll be mushy.
  5. Salsa veggies: Use the frozen veggie blend of beans/carrots, steam in the micro and top with some salsa and if you can/want go crazy and add 1/4 – 1/2 cup of shredded cheese. Be sure to count the cheese in your points! I like goat’s cheese on mine with a splash of balsamic vinegar…divine!

I hope these veggie ideas have helped you today and I will post more snack ideas up in the next few days! I love comments so please feel free to share your ideas and I’ll be sure to post them! Remember to count your points when adding olive oil!

Sweet Marie

It is -6 out today and I am in the mood for some good, warm comforting food. Here’s what’s on the go today. My co-worker Patty has inspired me to make this as she was eating it yesterday for lunch! She told me how she did it, and I plan to do that but you know me, I’ve got to add my little twists! Here’s what I did:

Ingredients:

  • 2 lbs chicken (thighs, legs, breast)
  • 1 28oz can of chick peas drained and rinsed
  • 1 small onion chopped
  • 2-4 cloves garlic minced
  • 1 28 oz can tomatoes diced
  • 1 lt of chicken broth
  • 1 stalk celery diced
  • 1 carrot. chopped
  • 1 cup green beans, cut
  • 1 cup chopped kale or spinach
  • 1 sweet potato, diced
  • 1 cup mushrooms sliced
  • 2 tbsp. olive oil
  • 2 tbsp. indian spice rub/mix (look under my spice mixes for recipe)
  • hot sauce, as/if you like…a little or a lot!

Directions:

  1. In your stew pot, sautee the onion,garlic with the chicken till no longer pink on the outside.
  2. add in your other veggies and sautee a bit more.
  3. Add in the tomatoes, chick peas, broth and spices.
  4. Simmer on the stove till all the veggies are cooked, the chicken is falling off the bone and you just can’t take it any longer!
  5. Serve with cooked brown rice if you like. enjoy!!
  6. ** Can be made vegetarian, omit the chicken!

I like to make my own chicken broth for a few reasons, first, it’s healthier and second I know what is going in it! I like to take short cuts and because it cooks while I am sleeping or at work, it feels like a short cut! It can be changed to beef or turkey broth just as easily too! Here’s how:

Ingredients:

  • 3 or 4 lbs of chicken bones (beef,pork or turkey will work too)
  • 12-15 cups water and/or 2 cups wine
  • 1 onion, washed and roughly chopped, don’t peel!
  • 2 stalks of celery, washed and roughly chopped
  • 3-4 cloves of garlic,, washed and roughly chopped
  • 3 carrots, washed but don’t peel, chop roughly also
  • thyme, salt and pepper
  • any other veggie you want, greens(kale, spinach) would good too!

Directions:

  1. It is not important to chop the veggies all pretty as you will not likely be using them in the soup,they are there for taste and colour, that’s it!
  2. Put your bones in the bottom of crock pot, add all your veggies and spices.
  3. cover with water, you could use some wine here if you’d like (white for chicken, red for beef)
  4. Put on high and let cook overnight.
  5. In the morning, strain out all the veggies and bones. Chill it.
  6. Now, you can puree the veggies if you’d like so as not to waste and add it to your soup or if you have a dog, it’s a healthy meal for them!
  7. Use this broth in any recipe calling for broth. I usually bag it into freezer bags (2 cups) once it’s cooled and store in the freezer and use up as I need it.
  8. ** I buy my chicken bones and beef bones at the Asian market, cheap! they bone whole chickens and save the bones, works for me! You can also use carcasses from chickens, turkeys, chicken legs, thighs, etc or even the meat itself, doesn’t have to be just bones. If you want to use a pkg of chicken, go for it, it’ll be tasty for sure!

I promised weeks ago that I would post a recipe for fish stock and forgot! Oopsies! So here’s how you do it. Fair warning here, your kitchen will not smell gloriously while doing this, unless of course you love the smell of boiling fish! Use this fish stock or broth for your seafood Stoup, Bisques, chowders etc.

Ingredients:

  • 4 lbs of fish (bones, meat, all of it) cut in large chunks.
  • 1 large onion chopped, skins on
  • 1-2 carrots, washed and cut in big chunks
  • 2-3 celery stalks cut in chunks
  • bay leaf
  • thyme
  • fresh parsley
  • few peppercorns
  • salt to taste
  • 10-12 cups of water

Directions:

  1. To make my stock, I usually buy a whole fish at the supermarket in the freezer area. Look for a sale, really it doesn’t have to be fancy, just a whole fish, cut into chunks, maybe thirds or 1/4’s of the fish. Thaw it first!
  2. Put all the ingredients in a large pot and bring to a boil, let cook for quite a while, maybe an hour or two to really get the flavors all jumbled together! For more spice or flavor, you can add other herbs or spices or different veggies.
  3. I like to leave the skins on the onions, as long as they’ve been washed, they give the stock a bit of color. Same with the carrots. (beets give a lovely red color to broth!)
  4. Once you are satisfied with the taste, drain the broth into another pot that has a colander set in it to catch all the bones and veggies. Don’t do like I did one time and dumped the whole pot into the sink but saved all the bones in the colander! Disaster!
  5. You can pilfer through all the veggies an fish and save it, if you want to, but don’t feel like you’ve wasted as you’ve just made a beautiful broth that will make a gorgeous pot of soup! The cat might appreciate some of that fish tho! I sometimes save the veggies and puree them, adding them to the soup later to thicken it a bit!
  6. Now that your broth is done, go light a candle to get rid of that smell!