Thanksgiving Recap Part 2

In between our appetizers and main course, we had lots of this:



I cook better when under the influence of alcohol. I actually do most things better this way:)

Dinner was pretty traditional, and included ham (I glazed it with brown sugar, butter and molasses), spicy sausage stuffing, potato at gratin, yams



and....bacon jalapeno mac 'n cheese:


And don't worry, the pups got their own special Thanksgiving dinner as well.


Which was devoured quicker than you can imagine.



Dessert followed. Pumpkin pie (taken from the Hungry Girl recipe), Lemon Glazed Cheesecake, and Fruity Pebble Treats (yes, ya heard right).







Which we hated, obviously.



Sleep was to be had. Overall, Thanksgiving was a success.

Thanksgiving Recap Part 1

Being that this was our first year creating our own Thanksgiving, we didn't have any traditions to adhere to. With that being said, our appetizers were just as important as the main courses.

First up: Olive Garden Stuffed Mushrooms


Ingredients:
1/3 cup breadcrumbs
1/4 cup canned minced clams
2 tbsp light parmesan cheese
2 tbsp light romano cheese
1 garlic clove, pressed
3 tbsp chicken broth
12 mushrooms, with stems removed

2 tbsp red bell pepper, diced
2 slices light mozzarella cheese, cut into 12 squares

Directions:
1. Combine all ingredients for stuffing in small bowl. Use your hands to mix and then create balls of stuffing to fill each mushroom with.
2. Then top each mushrooms with 2-3 pieces of red bell pepper then with a square of mozzarella.
3. Cook on nonstick cookie sheets for 10 minutes in 350 degree oven.

Servings: 12
Nutritional Info Per 1 Mushroom: 42 cals, 2g fat, 3g carbs, 4g protein
Olive Garden's Nutritional Info: 68 cals, 5g fat, 3g carbs


The BF's Favs: Pretzles & Ranch, Chips & Cheese


On the lighter side...
Spicy Cream Cheese Hummus

Ingredients:
1 can garbonza beans
4oz fat free cream cheese
2 green onions, chopped
3 galic cloves, chopped
1 tsp paprika
1 tsp siracha

Directions:
1. Process all ingredients in processor until smooth. Chill before serving. Serve with pita, chips, or veggies.

Servings: 8
Nutritional Info: 59 cals, .5g fat, 9g carbs, 4g protein


And lastly, Olive Garden's Bruschetta:

Ingredients:
3 roma tomatoes, diced
2 garlic cloves, pressed
2 tbsp basil, minced
2 tbsp sun dried tomatoes
1 tsp olive oil
2 tbsp balsamic vinegar
1/4 tsp salt

Mix and chill. Serve with toasted french baquette.

Servings: 8
Nutritional Info: 16 cals, 1g fat, 2g carbs, .5g protein

Day #40 - Toasted Raviolis

Olive Garden: Toasted Beef Ravioli
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 package Buitoni Beef & Sausage Raviolis
1 egg, beaten
1/2 cup Almond Breeze (unsweetened)
1/4 cup breadcrumbs
2 tbsp olive oil

Directions:
1. Combine almond breeze and egg in small bowl. Place breadcrumbs in separate bowl.

2. Heat up oil in large nonstick pan over medium heat.
3. Dip each ravioli in milk/egg mixture then coat in breadcrumbs. Place into oiled pan.


4. After 2-3 minutes, flip each ravioli over to brown each side.
5. When finished, place raviolis on paper towel to blot out any extra oil.
5. Heat marinara in microwave for 45-60 seconds.Serve immediately.

Servings: 4 (served as an appetizer)
Nutritional Info: 296 cals, 17g fat, 28g carbs, 7g protein
Olive Garden's Nutritional Info: 360 cals, 16g fat, 29g carbs

Day #39 - My Answer To Key Lime

My stomach has been destroyed due to a massive, delicious yet deadly taco salad I made last night.

Despite this, I continued to eat the taco salad leftovers for lunch today. Dumb, I know.

But, lunch was post-ridiculously hard workout and I needed something in my stomach stat. So of course leftovers were the easiest thing I could stick in my stomach before my predictable extreme crankiness started.

Stomach, please forgive me.


Margaritaville: Key Lime Pie
(adapted from a Weight Watchers recipe)

Ingredients:
1 Reduced fat Graham Cracker Crust
1 box sugar free Lime Jello
12 oz light Yoplait Key Lime Pie yogurt
1 8oz container of Cool Whip Free
1/4 cup boiling water

Directions:

1. Combine boiling water and jello in large mixing bowl. Mix well. Then whisk in jello.

2. Use spatula to fold in cool whip.

3. Pour mixture in graham cracker crust. Refrigerate for 2 - 3 hours.

Servings: 8
Nutritional Info: 177 cals, 5g fat, 27g carbs, 3g protein
Margaritaville's Nutritional Info Approx: 340 cals, 16g fat

Day #38 - Almost To The End

These next two weeks I'm going to be speeding through these restaurant recipes like a mad woman.

Partly I'm pretty behind in posting a bunch of recipes that I've made and partly because I'm kinda sick of recreating restaurant dishes! It's been a great challenge for me, but I'm definitely ready to start making my own creations again.

Plus, I'm going to be changing things up a bit 'round here. Expect some mini announcements soon!


Mimi's Cafe: Corn Chowder
(adapted from "Top Secret Restaurant Recipes 2")

Ingredients:
1 tbsp light margarine
2 celery stalks, diced
1/2 white onion, diced
4 cups water
1 potato, peeled and cut in small cubes
15oz can of whole corn, with liquid
15oz can of creamed corn, with liquid
2 tsp splenda
1 tsp salt
1/2 tsp pepper
1/2 cup whole wheat flour
1 1/2 cups fat free half and half

Directions:
1. In medium saucepan, melt margarine over medium heat. Add celery and onions. Saute for 4-5 minutes.
2. Once veggie are somewhat sauce, add all other ingredients (except for flour). Cook over medium heat for 20 minutes.
3. Add flour and mix well. Let simmer for 15 more minutes.
(optional: add some bacon or sausage for heartier meal)

Servings: 8
Nutritional Info: 165 cals, 2g fat, 32g carbs, 5g protein
Mimi's Cafe Nutritional Info: 196 cals, 9g fat, 28g carbs, 3g protein

Mimi's Cafe: Carrot Raisin Bread
(adapted from "Top Secret Restaurant Recipes 2")

3/4 cup all purpose flour
1/2 tsp cinnamon
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened applesauce
1/4 cup sugar
1/4 cup splenda
1/4 cup egg substitute
1 1/2 tbsp molasses
1/2 tsp vanilla extract
1/2 cup shredded carrot
2 tbsp crushed pineapple
1/2 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. In larger mixing bowl, combine flour, sugars, spices and baking powder and soda.
3. In another bowl, mix together all other ingredients. Mix well.
4. Combine the wet and dry ingredients together.
5. Pour batter into greased loaf or cake pan. Bake for 30 minutes or until done.

Servings: 8
Nutritional Info: 125 cals, 0g fat, 30g carbs, 3g protein
Mimi's Nutritional Info: 151 cals, 9g fat, 17g carbs, 2g protein

Quick Recap

Like most of you, I've been busy eating ham and marshmallows for the last week which has caused me to not post.

But this week I promise a slew of recipes. From key lime pie to spicy cream cheese hummus.

Hope your holiday weekend was as goofy and lazy as mine.