Monthly Archives: October 2012

Happy Halloween!

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Hola!

First of all I want to say that my heart is with all the people on the East coast right now. It’s very apparent via the media that they have been hard hit by Hurricane Sandy. I hope that they all recover soon from everything going on out that way.

On another note, I love Halloween! The  decorations, the sweets, the excitement of the kids! I really enjoy seeing all the kids running from house to house asking for treats! The sad part is that now a days so many people choose to not open their doors. It’s really heartbreaking to see kids walk away so sad from some houses. It’s all in tradition and fun everyone, please be kind and make the kids happy with just a little trick or treat.

Saturday I went out to a party and had a great time. I grew up in the 80’s and I loved the music and the clothes of the time so who better to dress up as for Halloween than…

Boy George!!!!!

My Julissa said I looked like a weirdo and My Man said I scared him. I  just love Boy George’s  music. I associate the 80’s with his fabulous music and colorful bright clothes and makeup. I wanted to be Boy George back then, so why not be him for Halloween now? Kind of weird in a way….but those were the 80’s.  I wish I could dress like that every day. I would be super happy all the time I think!

Happy Halloween!

Besos,

Flor

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Crockpot Three Bean Turkey Chili

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Hey!

So it’s Monday…already! This weekend went by super fast. It was a great weekend. My daughter came home from school to spend the weekend at home. I was shocked that this is the same girl who said “I am not coming home until Thanksgiving.” Maybe she missed us…at least a little bit.

I did some cleaning, laundry and dressed up for a Halloween party. I had a lot of fun at the party then went out for a few drinks with my husband. That was nice since it’s not often that we get to go out together alone. I will post a picture of myself in my fabulous Halloween costume  in the next few days. If you’ve already opened the Halloween candy bags and could use a healthy meal to offset the candy or if you just need a great delicious meal that pretty much cooks by itself this is it.

I really like beans so I was in heaven with this dish!

Crockpot 3 Bean Turkey Chili

Servings: 12 • Serving Size: 10.8 oz • Old Points: 3 pts • Points+: 5 pts
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g  

  • 1.3 lb (20 oz) fat free ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies, drained
  • 1 (15 oz) can chickpeas, undrained
  • 1 (15.5 oz) can black beans, undrained (I didn’t have these so I substituted with pinto beans)
  • 1 (15.5 oz) can small red beans, undrained
  • 2 tbsp chili powder

Topping:

  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • shredded cheddar to top (extra pts)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.

I didn’t add any topping to mine but if you do make sure you add those extra points if you are watching your weight. I chose to enjoy a huge salad along with this chili.

This is the perfect crockpot meal to come home to on Halloween night as you give out delicious candy!

Besos,

Flor

Recipe from http://www.skinnytaste.com/

Candy Corn Popcorn

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Hey!

Happy Friday! Thank goodness this week is over! I am looking forward to a busy but enjoyable weekend. On Wednesday I was feeling down in the dumps for a few different reasons. I wanted to keep myself kind of busy so I figured I would put together some kind of sweet to share at work on Thursday since it’s been a long week for everyone.

This snack certainly made me feel better!

Candy Corn Popcorn

Ingredients

24 cups air popped popcorn

16 0z. vanilla flavored candy bark (candy coating)

24 0z. candy corn mix

salt

 

Directions

1. Pop your popcorn

2. Melt the candy bark in microwave in about 15-30 second intervals stirring to completely melt.

3. Mix popcorn, melted candy bark and candy corn mix  in a large (and I mean huge) bowl and stir with spoon or clean hands until well mixed.

4. Spread popcorn mix on wax paper covered cookie sheets (I had 3 cookie sheets) and sprinkle with a little bit of salt to offset some of the sweetness. Sprinkle  salt to your taste. Let sit on cookie sheet for about 15-20 minutes to allow it to dry. Break up if needed and store in large airtight container.

5. Share and Enjoy!

I wanted to share this with my co-workers and since there were so many I set out a little stack of Halloween themed muffin liners that they can serve it in and carry it off with them.

This is an easy great recipe to make for a crowd!

Besos,

Flor

 

Coconut Shrimp Curry with Potatoes and Peas

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Hola!

I hope you are all having a great week! It’s a busy week this week with working late two nights and having to take care of a few other things. Things like Halloween Costumes! I am in the process of getting my Halloween costume all together. I did a quick try on of my costume for this weekend and I must admit it looks awesome! I can’t wait to go out and show it off! I am ready to do a little partying! Are any of you going out dressed up for Halloween? What are your costumes?

Who likes shrimp? Who likes curry? These two things were meant to be together!

These ingredients were meant to be married!

Coconut Shrimp Curry with Potatoes and Peas

Ingredients

coconut or canola oil
1 shallot, thinly sliced
1 garlic clove, finely diced
1 tablespoon curry powder
1 cup potatoes, diced into small cubes
1 small can coconut milk (about 6-8 ounces)
1 can of milk (use the empty coconut milk can to measure)
8 ounces shrimp, peeled and deveined (I used little shrimp)
1 medium tomato, diced
1 tablespoon tomato paste
1 tablespoon honey or sugar
1-2 teaspoons chili powder, or to taste
3/4 cup frozen peas
salt and pepper, to taste
In a large pan, heat oil and add curry powder, cook for about two minutes. Stir in garlic and shallot and cook for a minute. Mix in potatoes, then stir together with coconut milk and regular milk. Add shrimp, tomatoes, tomato paste, honey and chili powder. Cover and simmer for about 30 minutes, stirring occasionally.

Add frozen peas and cook for a few more minutes. Season with salt and pepper to taste. Serve with basmati or brown rice.

I didn’t have any brown or basmati rice so I just served it over white rice. I just fell in love with this dish. This is a repeat that I think I will try with some smaller sized scallops next time.

Besos,

Flor


Beef Goulash

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Hola!

I am pooped! what a busy weekend! Took my last class at Joann Fabrics on Friday. I learned a bit about applique. Still need to finish the project though! Saturday I hung out at my Grandma’s most of the day then made it home to clean a bit and cook before heading out to a Vicente Fernandez concert. It was the first time I’ve ever seen him in concert and let me tell you…it was awesome! He is known as Chente or El rey de la canción ranchera (The king of ranchera music). It was an unbelievable experience.

Sunday I woke up in time to throw some drumsticks in the oven, bake a quick cake and go off to the zoo with my family. It was the perfect day. Now here I am feeling like I have a hangover because I am so tired (but i don’t really have a hangover!). I do enjoy these busy weekends!

Goulash….it sounds so funny to say it but dang is it delicious!

Beef Goulash

Ingredients

1 1/2 cups uncooked spiral pasta
1 pound boneless beef sirloin steak, cut into pieces
1 tablespoon canola oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 1/2 cups water
1 cup reduced-sodium beef broth
1 1/2 teaspoons red wine vinegar or cider vinegar
1 teaspoon paprika
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon caraway seeds ( I didn’t have these so I omitted them)
1/4 teaspoon pepper
2 teaspoons all-purpose flour
1/4 cup cold water

Directions:

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, stir-fry beef in oil for 4-5 minutes or until browned. Add onion and green pepper; cook and stir for 2 minutes. Stir in tomatoes, water, broth, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. In a small bowl, combine flour and cold water until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into beef mixture.

Makes 6 Servings

One serving (1 cup) equals 272 calories, 7 g fat, 45 mg cholesterol, 371 mg sodium,
29 g carbs, 2 g fiber, 22 g protein

Besos,

Flor

Recipe from http://www.wwrecipes.net/

 

Champurrado

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Hey!

This week has been kind of “bah”! I got a flu shot the other day and yesterday I could hardly swallow my throat hurt so much. I am blaming it on the flu shot. Yesterday the weather wasn’t so bad until later in the afternoon when it started raining. I just have felt drained all week long and I do blame it on the change in weather. Our washer and dryer both broke between last weekend and the day before yesterday. My husband has been looking for information on fixing the machines and success….he fixed both of them! I am lucky that My Man is so handy! So needless to say I had tons of laundry waiting for me today.

I had absolutely no desire to cook yesterday since I knew I would be doing laundry all evening. So My Man ordered us a pizza. I also had a taste for Champurrado which is like Mexican hot chocolate but a bit thicker. I have never been a drinker of Champurrado (though my son enjoys it). I just had a craving for it and for the warmth for my throat.

It was delicious. Especially in my fancy crystal mugs! It was sweet but not too sweet with a slight taste of maseca…mmm!  I think it is going to be a regular staple in our house now.

Champurrado

Ingredients:

  • 3 cups water
  • 3 cups milk
  • 1 tablet Abuelita Chocolate, cut up
  • 1/2 cup Maseca
  • 1/4 to 1/2 cup sugar

Directions:
In a 2-quart saucepan, heat the water and milk until lukewarm over medium heat.  Add the Abuelita chocolate.  Let soak for a couple of minutes, until the chocolate begins to melt.  Using a wire whisk, beat lightly to dissolve the chocolate.  Keep whisking until chocolate has dissolved.  Stir in sugar.Whisk in the Maseca.  Increase the heat to high and whisk the Champurrado until slightly thickened.  Remove from heat.

Whatever you do, please use Abuelita Chocolate. It is the best Mexican Chocolate on the market that I have ever had! I’m not even going to tell you what to serve it with but I do suggest Mexican sweet bread, Mexican cookies, Tamales and if you want even pizza!

Besos,

Flor

Recipe from http://www.lacocinadeleslie.com/

 

Skinny BBQ Turkey Meatloaf

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Hey!

It’s only Wednesday but it sure has been busy!

It’s that time of year when band concerts and swim meets are now in full swing. To top off all the busy stuff my washing machine broke! Really! I guess I am spoiled. I haven’t been to the laundry mat in decades! It’s things like this that remind me how lucky I am.

I am not a big fan of meatloaf…to me it’s just a bunch of meat thrown together but this meatloaf was really good. Don’t get me wrong. I am not trying to disrespect the meatloaf. It’s just not my first choice for a meal. There are people out there who absolutely love meatloaf…like my daughter Julissa!

It was juicy, yet didn’t fall apart. It was perfect with a side of Baked Garlic Cilantro Fries.

Ingredients

1 package ground turkey (about 1- 1¼ pounds)

½ cup plain bread crumbs

1 cup chopped onions

½ cup + ½ cup barbecue sauce

2 tablespoons Worcestershire sauce

2 egg whites

¼ teaspoon salt

Fresh ground pepper, to taste


Instructions:

1. Preheat oven to 350 degrees.

2. Line a baking pan or cookie sheet with foil.

3. In a large bowl, combine the turkey, bread crumbs, onions, ½ cup barbecue sauce, Worcestershire sauce, egg whites, salt and pepper and mix well until thoroughly combined.

4. Place meatloaf mixture in the center of the baking pan and shape into a 12 x 4 inch loaf by hand.

5. Spread the remaining ½ cup barbecue sauce evenly over the top of the loaf. Add more if desired.

6. Bake 1 hour and let stand for 5 minutes before slicing.

 

Serves 4 (each serving 3 slices)Weight Watchers (old points) 5 (for 3 slices)
Weight Watchers POINTS
 POINTS 6 (for 3 slices)

I am glad I tried this recipe because it’s the best meatloaf I’ve ever had!

Enjoy!

Besos,

Flor

Original recipe from http://www.skinnykitchen.com/