I'm in the process of weeding out some negative energy in my life right now. Instead of doing wacky cayenne pepper/lemon juice cleanses that make you irritable and smelly to get rid of toxins, I do people cleanses and get rid of toxic people.
Part of me thinks that maybe I have too high of standards. Is a friendship with equal amounts of effort that much to ask? Maybe so. Does this mean I should continue being friends with people that cause me more hurt than happiness?
In the end, I know my standards. And if they are too high, so be it. I know what I need. So, if I only have 1 really loyal best friend rather than 6 adequate friends, I'd rather take the 1.
Plus, I have a big family and I'm kinda stuck with them. :)
I'm also in the process of weeding out the 138 recorded shows on my DVR...this too is an overwhelming process for me.
Cheesecake Factory: Sweet Corn Tamale Cakes
(adapted from "Top Secret Restaurant Recipes 2")
Salsa Verde -2 chopped tomatillos
4oz can of diced green chilis
1 chopped green ion
2 tbsp chopped cilantro
1 tsp splenda
pinch of salt and pepper
Tomato Salsa-1 diced medium tomato
2 tbsp onion
1 tbsp diced cilantro
1/2 tsp lime juice
1 diced small jalapeno
pinch of salt and pepper
Southwestern Sauce-
4 tbsp fat free sour cream
1 tsp white vinegar
1/2 tsp splenda
1/2 tsp chili powder
1/2 tsp paprika
pinch of onion powder
pinch of cayenne pepper
pinch of salt and pepper
Cakes-
1 1/2 cup frozen sweet corn
4 tbsp Can't Believe It's Not Butter Light
3 tbsp splenda
pinch of salt
1/2 cup masa harina (corn flour)
2 tbsp whole wheat flour
Garnish-
2 tbsp fat free sour cream
1/4 avocado, chopped
Directions:
1. Prepare salsa verde by pureeing all ingredients in blender. Set aside and chill.
2. For tomato salsa, mix all ingredients in small bowl. Set aside and chill.
3. For Southwestern sauce, mix all ingredients in small bowl. Set aside and chill.
4. For corn cakes, put 1 cup of your frozen corn in blender until pureed. Then move to medium bowl and add splenda, butter and salt. Mix with with electric mixer until smooth. Then add masa, flour, and the rest of the corn (1/2 cup) and mix by hand.
5. Make 6 tamale patties by hand. Then bake in 400 degree on cookie sheet for 12 - 15 minutes until browned. Then flip and cook for another 3 - 5 minutes.
6. To arrange plate, pour salsa verde onto plate to coat bottom. Then place tamale cakes onto salsa verde. Then top each tamale cake with a small dollop of sour cream, tomato salsa, and avocado. Then drizzle southwestern sauce in a criss-cross pattern over cakes. *
* use a squirt bottle or put in small plastic baggie, and cut a small hole in the corner of the baggie to use as a
Servings: 6
Nutritional Info Per Tamale Cake: 148 cals, 5g fat, 22g carbs, 3.3g protein
Cheesecake Factory's Nutritional Info Per Tamale Cake: approx 500 cals
Cheesecake Factory: Mini Crabcakes
Ingredients:
2 tbsp fat free mayo
2 tbsp diced green onion
2 tbsp diced red bell pepper
1 tbsp egg substitute
1 tsp parsley
1/2 tsp yellow mustard
1/2 crab meat (real or imitation)
3 tbsp breadcrumbs
1/4 cup panko (japanese breadcrumbs)
pinch of salt and pepper
1 tbsp olive oil
Ingredients:
2 tbsp fat free mayo
2 tbsp diced green onion
2 tbsp diced red bell pepper
1 tbsp egg substitute
1 tsp parsley
1/2 tsp yellow mustard
1/2 crab meat (real or imitation)
3 tbsp breadcrumbs
1/4 cup panko (japanese breadcrumbs)
pinch of salt and pepper
1 tbsp olive oil
Remoulade Sauce-1/2 cup fat free mayo
1 tbsp capers
1 tbsp chopped dill pickle
1 tsp lemon juice
1/2 tsp minced parsley
1/2 tsp paprika
1/2 tsp chili powder
pinch of salt
pinch of cayenne pepper
pinch of cumin
Directions:
1. Mix all ingredients for crabcakes except for panko and oil. When stiring in crab, be sure to gently fold it in.
2. Gently hand make 6 crabcakes, all equal in size. Then place in fridge to harden for an hour or so.
3. While crabcakes mold, combine all ingredients for remoulade sauce in small bowl. Set aside and chill.
4. Put panko in bowl. Take crabcakes out and coat them in the panko. After heating oil in large skillet for 30 seconds, place crabcakes in oil. Cook in oil for 2 - 3 minutes on each side, or until slightly brown.
5. Serve with remoulade sauce on the side.
Servings: 6
Nutritional Info Per Crabcake w/ Sauce: 106 cals, 4g fat, 13g carbs, 6g protein
Cheesecake Factory's Nutritional Info Per Tamale Cake: approx 164 cals
1. Mix all ingredients for crabcakes except for panko and oil. When stiring in crab, be sure to gently fold it in.
2. Gently hand make 6 crabcakes, all equal in size. Then place in fridge to harden for an hour or so.
3. While crabcakes mold, combine all ingredients for remoulade sauce in small bowl. Set aside and chill.
4. Put panko in bowl. Take crabcakes out and coat them in the panko. After heating oil in large skillet for 30 seconds, place crabcakes in oil. Cook in oil for 2 - 3 minutes on each side, or until slightly brown.
5. Serve with remoulade sauce on the side.
Servings: 6
Nutritional Info Per Crabcake w/ Sauce: 106 cals, 4g fat, 13g carbs, 6g protein
Cheesecake Factory's Nutritional Info Per Tamale Cake: approx 164 cals
