Hi, For those of you who don't know... I belong to a dinner co-op. I cook dinner on Monday for my family and 3 others then on Tues, Wed and Thurs - dinner is delivered to our house.
Tomorrow is our quarterly planning meeting and we will be planning dinners out until January.
I got some great dinner ideas last time.
If you have any favorite recipes for 12 people... and especially if they use fruits/vegs in season (in California) in the fall or winter... please let me know!
Denise PS D, the chimichurri is definately going on the menu.
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
quote:Originally posted by Bee: Denise I wonder if you baked the chicken on a wire rack on convection bake it the pecans would have been crunchy.
I have a convection oven (came with the new house ) I made the Calorie Camando "fried" okra recipe and didn't use a wire rack and it came out very crispy...
Don't know what happened to the pecans... but they were not crispy... more like gooey honey/pecan candy stuck to the chicken... which is still tasty!
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
D, I made it tonight and it was good. I thought that the pecans would be crunchy... Like KFC or something... but they weren't, but it was still good. dh and ds said to put it on the keeper list.
Honey-Pecan Chicken from WW "Make it in Minutes" 4 servings
1/2 c. pecans 2 T. cornflake crumbs (I used Japanese panko as I had that in cupboard and didn't have corn flakes and didn't want to buy a box for 2 T.) 2 T. honey 1 T. reduced sodium soy sauce 4 (5 oz) skinless boneless chicken breasts
Pre heat oven 425. Line a baking sheet with foil. (My new love... Release foil...)
Finely chop pecans in food proc.
Combine honey and soy sauce in one bowl.
Combine pecans and crushed corn flakes in another bowl.
Dip chick. in honey/soy and then in the pecan/flakes.
Put chick on baking sheet and lightly spray chick with nonstick spray.
Bake until chicken is done (Recipe says 5 mins per side...) I did 15 mins on one side and then flipped them and baked them another 5 mins.
I did some boneless skinless thighs and I liked them better than the breasts... but I always like baked thighs better...
I also thought that some onion or garlic powder and some tabasco might be good mixed with the honey/soy next time.
296 cals, 12 g. fat, 1 g. sat. fat, 80 mg cholesterol, 236 mg sodium, 13 g carbs, 1 g fiber, 35 g. protein, 26 mg calcium 7 points
WW book recommends serving with cuc/tomato salad and mashed potatoes. I made baked sweet potato fries (yum) and steamed broc.
This message has been edited. Last edited by: GoingSkiing,
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
quote:Originally posted by D in St Pete: Cate, that sounds wonderful! I'm going to have to make it with a meat in order to get the boyfriend to eat it, but that really sounds good!
(About how long does it take to steam the peppers?)
D
Its a recipe that my carnivorous ex-bf ate and enjoyed. My dad, who isn't a fan of tofu, liked it as well.
I steam the peppers in the microwave. It takes 5 to 10 mins depending on your microwave (ancient one here).
You could make it with chicken or lamb, I don't think the flavors would go so well with beef or pork.
Also, the rice is cooked when you add it You can use a little V-8 for added moisture if you need it.
quote:Originally posted by Sandy: Denise, The list sounds marvelous! My God! Wanna co-op with me? Only 2 or 3 thousand miles!
OK. We'll pack dinner into coolers and Federal Express them across the country. Thanks fro the compliment.
That is the thing I like about co-op. I get to eat like this 4 nights a week - but only have to cook like this once.
My biggest problem is that dh and ds are stuck in the 50's. Grilled mozzerella sandwhiches came last week - they liked them just fine - except they complained bitterly about a little chiffonade basil. I said, "It is like pesto for crying out loud. You both like pesto." "Not on sandwiches". They would like dinners made with condensed soup every night.
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
quote:Originally posted by GoingSkiing: Chili and D's Grandma's brocoli cheese corn bread (You think I can cut the butter??? Chili will be fat free so it might be a wash...)
Whoops. I meant cut back on the butter - not leave it out completely. I've got bean/veg chili with it which is like no fat at all so I'll throw caution to the wind and won't mess with Grandma's recipe.
The honey pecan chicken is a WW recipe. I haven't made it before but I've made things from the same book that came out awesome.
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
I made a great stuffed vegetarian pepper earlier in the week. You steam the peppers till al dente, saute onions, pepper, raisins, pine nuts, pressed X-tra firm tofu, cinnamon, basil, curry powder (or cumin), and brown rice.
Top with feta and broil till heated through. I use red peppers and the peppers are cooked but not slimy.
And I don't think you can cut the butter out of the cornbread. Maybe reduce it. . .and replace some of it with sour cream, maybe? I dunno. Cornbread's something I don't have the heart to mess with. When I make it, it's a special occasion.
D
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
quote:Originally posted by grrlscout: How about a Moroccan tagine?
quote:Originally posted by Bee: I don't know why but I immediately thought of paella.
LOL! I like the thought of both of these recipes, but, I don't like saffron at all (and I'm not a picky eater and there are not many things that I don't like!)
Do you think that it would work to do a soup kind of thing on the side and put the saffron in that and then add that to the other three families dinners after I've pull ours out? Or would I look weird (or worse... cheap ) if I left it out?
Denise
Posts: 8691 | Location: Silicon Valley, CA | Registered: March 17, 2004
Densie, This is not so much a recipe as I am not big into following them most days. I take farm fresh veggies (now I am using zucchini, eggplant and tomatos) and ww pasta. I saute veggies and toss with either a low fat goat cheese sauce or even a pesto sauce. This is low in protein, so I sometimes add tofu or chicken. It is easy, inexpensive and adaptable. Thought it might be a starting point for you.
Here are a few I have that have fed crowds. Nothing too exotic!
Poulet au Vinegar (chicken with vinegar!) chicken breasts flour seasoned w/ salt & pepper olive oil chopped garlic cloves (1 per chicken breast) chopped fresh rosemary (1/2 spring per chicken breast) 3/4 c good-quality red wine vinegar per 4 chicken breasts
Lightly flour chicken & brown in olive oil (don't have to cook it all the way through just yet). Remove chicken from pan & set aside.
Add garlic to pan, then rosemary & saute until garlic is golden & rosemary is fragrant. Add chicken & any juices back to pan & turn the chicken to coat with garlic & rosemary.
Add vinegar, turn heat to simmer & cover. Cook 20 minutes or until sauce is brown & reduced. Add butter & parsley to sauce at very end if desired.
(I didn't use a good red wine vinegar and had a heck of a time getting the sauce to reduce, I had to cook it uncovered--but it was awfully good)
Plum Crumble (from Gourmet? Cooking Light?) 14 plums, cut into 6 wedges each 1/4 c sugar 3 Tbl dry red wine 2 tsp vanilla 3/4 c all purpose flour 1 c old-fashioned rolled oats 6 Tbl brown sugar 1 1/2 tsp grated orange zest pinch of salt 1/8 tsp ground nutmeg 5 Tbl chilled butter, cut into small pieces
Preheat oven to 375. Combine 1st 4 ingredients. Spoon into 13x9 baking dish coated w/ cooking spray. Lightly spoon flour into measuring cup & level with a knife. Combine w/ the next 5 ingredients. Cut in butter w/ pastry blender until mix resembles coarse meal. Sprinkle over plums. Bake at 375 for 45 min or until plums are bubbly & topping is lightly browned.
Serve warm OR at room temp. (I would bet you could make a small one for each family in small, disposable casserole pans)
Sweet & Sour Slaw 1 head cabbage, shredded 1 large onion, thinly sliced 1 c sugar 1 c vinegar 3/4 c vegetable oil 1 tsp salt 1 tsp dry mustard 1 tsp celery seed
Layer cabbage & onion in large bowl. Pour 7/8 of the sugar over top. Boil together vinegar, oil, 1/8 of the sugar, salt, mustard, & celery seed. Pour hot mixture over cabbage & onions. Cover & chill. (This is from my boyfriend's German grandparents. The amount of sugar & oil can EASILY be cut down, and vegetables like carrots & jicama added)
Broccoli Cornbread (from my southern grandma!) 1 10oz pkg frozen chopped broccoli, thawed 1 8 1/2 oz pkg cornbread mix 3 eggs, beaten 1 onion, chopped 1 c shredded cheddar cheese 1/2 c melted butter pinch of salt pinch of garlic powder pinch of red pepper
Press broccoli between paper towels to remove excess moisture. Combine cornbread mix, eggs, onion, cheese, butter, & seasonings. Stir well. Fold in broccoli. Batter will be thick. Pour into greased (hee--or cooking sprayed) 8 inch square pan. Bake at 375 for 25-30 minutes.
(I'd make one of these for each family. . .leftover cornbread is SOOOOOO good for breakfast!!)
Let us know what you make? I'm always looking for more large recipes as people keep inviting THEIR friends over to our house. . . .
D
Challenge Goals: *10 minutes of unplanned exercise five times a week *Gym time twice a week *Socialize at least once every two weeks.
) I made the Calorie Camando "fried" okra recipe and didn't use a wire rack and it came out very crispy...
)
) if I left it out?
