Meatless Mondays

As a Weight Watchers member, I'm open to trying just about anything new. Sometimes what I learn from the program works great (e.g. mindfulness, portion control, tracking, activity), other times not so much (e.g. "Put your negative thoughts on a conveyor"? Really??).

Recently, the idea of introducing a Meatless Monday into the weekly routine was floated. The idea comes with a number of benefits... Reduced cholesterol, higher fiber options, an incentive to try more vitamin-rich fruits and vegetables. That said, and in support of Meatless Monday supporters everywhere, I'm sharing my homemade hummus recipe. I hope you enjoy it as much as I do!



Tim's One Blender Tahini and Hummus

INGREDIENTS

TAHINI
1 c untoasted sesame seeds
3-4 tblsp. olive oil

HUMMUS
2 14.5 oz cans of garbanzo beans (drained except for 1/2 c. of liquid)
1/2 c reserved bean liquid
1/2 c lemon juice
4 tblsp. minced garlic
3 tsp. kosher salt
1 tblsp. (or more, to taste) of your favorite hot/pepper sauce (e.g. Tabasco, etc.), or 1/2 tsp. chipotle seasoning
4 pieces of roasted red pepper from a jar, minced into 1 tblsp.-sized portions

DIRECTIONS: Preheat oven to 350. Throw 1 c of untoasted sesame seeds into a metal pan and toast in oven for 11 to 12 mins (you should smell a wonderful, toasted sesame aroma). Cool.

Toss the toasted seeds into your blender. Place the lid on the blender with the center removed so you can insert a rubber spatula to use while making the tahini. Drizzle in 1 tblsp. of olive oil, run the blender on high, and use your rubber spatula to carefully push/scrape down the sides of the blender while blending (being careful not to also blend your spatula). Stop blending, push down the seeds, and add another tblsp. of oil. Repeat the process 3 or 4 times until you have tahini the texture of thick peanut butter.

Throw all the other ingredients into the blender (leaving the center out of the blender's lid) and blend on high until smooth, blended, and creamy, using your rubber spatula to help the ingredients combine. Pour/spoon the hummus into four, ~8 oz, resealable containers, placing a dollup of minced roasted red pepper in the center of each. Serving size=3 tblsp./3 WeightWatchers Points+ (~5 servings per 8 oz. container, ~20 servings total per batch). Enjoy!

A note to social media users: Here is a sample tweet you can use to share this recipe: 

• Fast and frugal homemade hummus, made using delicious ingredients purchased mostly @AldiUSA: http://bit.ly/1P4Qt2f. #blog #foodpics #recipe

Additional acknowledgements: Portions of the above recipe were adapted from the Barefoot Contessa's hummus recipe on FoodNetwork.com (http://bit.ly/11hRadN)

A Frugal Fiesta

I noticed newly sprouted buds on a dogwood this weekend. I also heard the calls of songbirds, saw ice melting off streams and eves, and heard tell of young coyotes wandering the neighborhood in search of mates. While the weather will certainly change (and change again) here in the suburbs of Chicago before anyone fires up their lawn mower, it doesn't take the shadow of a large rodent with [supposed]meteorological tendencies to know that spring is coming.

Instead of appreciating such portents though, this weekend's warmer temperatures left me feeling cold. Nonsensical, I know, considering today's mercury rose to +40F and I was blithely tolerating subzeros just a few days ago. Regardless, I felt chilled to the bone all weekend, craving warmth above all else... Which had me thinking of home.

My hometown of Stockton is by no means your stereotypical California city. There are no Stockton surfers, no endless beaches, no tanned hardbodies rollerblading on boardwalks. Still, Stockton is considered “Someplace Special” by some, for reasons ranging from it's milder climate (especially compared to America's Heartland where I now reside) to some of the West Coast's most delicious Mexican food. With snow still piled high at every Chicagoland street corner, the thought of sitting beside glittering water outside Stockton's Waterfront Warehouse in +70F weather, enjoying a favorite Mexican dish at Nena's Restaurant was, well... Let's just say it was a warm thought.

Which brings me to the reason for today's blog. My favorite Mexican dish is a delicious concoction made up of tomatillos, green chilies, and tender chunks of meat (usually pork or chicken) called chili verde. Though common throughout California, chili verde is one dish I've been unable to find in the Chicago area, despite the fact that there are many fine Mexican restaurants here. Perhaps that's a good thing, considering that I'm now a Weight Watcher's member and traditional chili verde is hardly Weight Watcher's friendly. In addition, chili verde can be expensive to make (cost-wise, above and beyond the Weight Watcher's points). Still, as I've blogged about in the past, a few simple tips and tricks can often allow you to adapt your favorite recipes to be both Weight Watcher's compliant and frugal.

That said, here's the recipe I made this weekend, which I hope you enjoy as much as I did!

CHICKEN CHILI VERDE WITH BLACK BEANS AND RICE

INGREDIENTS (CHILI VERDE):

2 tsp olive oil

2 medium onions, chopped

2 medium green/bell peppers, seeded and chopped

2 cloves garlic, minced

2 lbs boneless skinless chicken breasts

3 tbsp (or more, to taste) Tabasco-brand green jalapeno pepper sauce (Note: 3 tbsp green chili powder can be subsituted for the Tabasco sauce if you live in the southwestern US and are looking to reduce your sodium intake (also orderable from Spice Traveler in Prescott, AZ))

2 tsp ground cumin

1 lb husked, halved tomatillos (Note: Finely dice if using a hand mixer vs a food processor or blender)

8 4oz cans of diced green chili peppers, undrained

4 chicken bouillon cubes

4 c water

INGREDIENTS (BLACK BEANS AND RICE)

14.5 oz can diced tomatoes with chiles (or 'Mexican-style' diced tomatoes), undrained

14.5 oz can black beans, drained

2 c brown rice (not quick/instant)

4 c water

4 beef bouillon cubes

2 tbsp margarine or butter (optional)

DIRECTIONS:

Cut up uncooked chicken breasts into ~3/4” cubes, cover, and refrigerate until needed.

Puree the tomatillos and chiles in a food processor or blender (note: You can also use a mixer, as I successfully did this weekend, you simply need to finely dice the tomatillos instead of halving them). Set aside until needed.

In a graduated glass measure or other microwave-safe container, combine the bouillon cubes and water for the chili verde, and microwave on high for 8 to 10 minutes, stirring periodically, until cubes are dissolved (Note: You can substitute store-bought low-fat chicken broth, I simply prefer the cubes because they're less expensive). Set aside until needed.

Lightly coat the bottom of a dutch oven or other large saucepan with oil. Finely dice the onions and the seeded green/bell peppers and saute them with the minced garlic over medium heat until softened, about 8 minutes. Add the cubed chicken, Tabasco green jalapeno sauce, and cumin, and continue cooking over medium heat until the chicken starts to brown, approximately 6 minutes. Add the previously prepared/set aside pureed tomatillos and chiles, and the broth, bring to a boil, then reduce heat and simmer for around 30 minutes. Remove 1 c of liquid from the pan, use a fork or wisk to combine it with the cornstarch, then fork/wisk the liquid back into the pan. Cook another 15 to 20 minutes until thickened.

While the chile verde is cooking, combine the undrained can of diced tomatoes with chiles plus just enough water to make 4 c, pour into a medium saucepan, add the rice, the additional 4 bouillon cubes and the drained can of black beans (Optional: You can also add 2 tbsp margarine or butter at this point). Bring to a boil, reduce the heat and simmer for about 40 minutes (Note: Consult the directions on your brown rice, as cooking times can vary with brand).

Using a measuring cup or Weight Watcher's measure, serve ½ c of the rice and beans, topped with 1 c of the chili verde. Makes 12 servings, 11 Weight Watcher's points+ per serving (Note: This is a doubled recipe, as the servings freeze and reheat nicely, especially if you freeze them and then seal them via Foodsaver after they're frozen, as illustrated above).

A note to social media users: Here is a sample tweet you can use to share this recipe: 

• A new #chiliverde #recipe, made from delicious ingredients purchased @AldiUSA: http://bit.ly/1GhiE9H. #blog #foodpics @WeightWatchers

Additional acknowledgements: Portions of the above recipe were adapted from a Turkey Chili Verde recipe from Weight Watchers (http://bit.ly/18etg76)

Meat and Potatoes

Growing up in Stockton, CA in the 1970s, I was pretty much raised on meat and potatoes... Or, more accurately, meat and starches. Macaroni and cheese with tuna, Hamburger Helper, scalloped potatoes with Spam, Spam and eggs, Spam with just about any kind of rice or potato side dish. Instead of growing up hating meat and starches, I grew up addicted to them... Which may partially explain why I'm a Weight Watchers member.

Of all the mealtime combinations of my youth, though, the one that stands above all others, the creme-de-la-creme, the modus operandi of my meat-and-potatoes persona, was --and still is-- meatloaf and mashed potatoes. To this day, I love meatloaf and mashed potatoes. Which is why I set out to recreate the delectable treat I enjoyed at this past December's office party... With a few Weight Watchers-related adaptations.

Here's the recipe, which I hope you enjoy as much as I did......

Meatloaf Cupcakes with Cauli-mash Frosting

INGREDIENTS

'CUPCAKES'
2 pound(s) uncooked ground turkey
1 packet(s) onion  soup mix
½ cup(s) seasoned breadcrumbs
½ medium uncooked onion (s), diced
1 cup(s) shredded carrot(s)
½ cup(s) egg white (s)
¼ cup(s) ketchup
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire sauce

'FROSTING'
8 oz frozen cauliflower florets
3 medium uncooked potato(es)
½ Tbsp margarine
½ cup(s) fat free milk
1 tsp table salt
⅛ tsp black pepper
1 tsp minced garlic
1 Tbsp freeze-dried chives

INSTRUCTIONS

Peel potatoes and cut in 1/2" slices. Break cauliflower into florets. Place potato slices and cauliflower florets in a pot, cover with water, add 1/2 tsp. salt, bring to a boil and cook for ◴ 15 minutes. Finely rice the cooked cauliflower and potatoes, taking the time to squeeze the extra water out of the cauliflower. Add milk, margarine, remaining salt, pepper, and garlic, combine with a fork and set aside (Note: The cauli-mash/'frosting' pictured in this blog is a double-batch, as I made extra for future meals. This recipe will make half as much as shown).

Combine ground turkey, diced onion , onion  soup mix, bread crumbs, egg whites , shredded carrots, ketchup, Dijon mustard, and Worcestershire sauce.

Spray cupcake pan with cooking spray. Divide meatloaf into 12 equal-sized balls, press a ball into each of the oiled pan cups and form a depression in the top of each 'cupcake'. Fill a piping bag or piping gun with cauli-mash 'frosting' and 'frost' the top of each 'cupcake'.

Preheat oven to 350F. Cook 'frosted' 'cupcakes' for ◴ 45 minutes. Serves 12, 6 WW Points+ per serving.


A note to social media users: Here is a sample tweet you can use to share this recipe: 

• A new #meatandpotatoes #recipe, made from delicious ingredients purchased @AldiUSA: http://bit.ly/1xOy5Ad. #blog #foodpics @WeightWatchers

Additional acknowledgements: Portions of the above recipe were adapted from a mashed 'potatoes' with chives recipe from Weight Watchers (http://bit.ly/1yjIg4D)