A Date Day in Smyrna/Murfreesboro and 4 Point Scallops

Stone had the day off today, so we took a "date day". True, there was some errand running. But, we greatly enjoyed being together. We started out in Smyrna at the best donut shop in Tennessee. M and E's Donut Palace has a fantastic, small-town feel - low prices - excellent products - and the owners are the nicest people you could ever hope to meet. I wish they had a website I could link to, because you are going to want to visit after you see these pictures. 

Eclair and Chocolate frosted with nuts

Chocolate frosted and maple glazed with  nuts

Then we ran a couple of errands...pharmacy...Dollar General...blah, blah, blah...before going to our favorite coffee shop, JoZoara,  to pick up some frappes - coconut for me, java chip for him. Both unbelievably good, but I am partial to mine. It tastes like an actual coconut. You just can't beat that. Of course, I have never had anything at JoZoara that I didn't love.

From there to Old Fort Park for a Deep and Meaningful Discussion (we want this marriage to last, so we schedule these at least every two weeks). From there to the movie theater, which was not showing movies at the times listed on the website. So, to the bike shop instead to pick up new helmets...blah, blah, blah. Then, lunch at Ahart's! Yes! I will reiterate that Ahart's is the best pizza shop in the world. The. Best. Ever.

BOT (Basil, bacon, onion, tomato)

Genova (Fresh basil, eggplant, mushrooms, tomato, and goat cheese) - apologies for the lack of focus

Chocolate on chocolate cheese cake (okay, this is actually from another visit but I didn't get a chance to post it and it must be seen)

Key lime cheesecake (again, from before, but still....)

What, you want more? How about the plate they bring out to show you your options?

Ahhh...I am happy just remembering. From there, to a long doctor's appointment. Not so bad since the doctor's office has really good coffee.

Finally, a walk at around the Gateway Trail-head. There were lots of protective mama ducks today, but they were so fun to watch.

Date over, time to come home for dinner. I am calling these "Kroger Scallops" because I got the recipe off the back of a bag of Kroger brand scallops. It is super good. You never know where you are going to find a great new idea for a dish. 



Kroger Scallops
12 oz scallops
juice of 1/2 lemon
1 tbsp white wine
1 tomato, chopped
salt, pepper and parsley to taste
spray butter

1. In a medium bowl, combine scallops, lemon juice, wine, and tomato. Stir gently to combine. Place in the fridge to marinate for 2-4 hours.
2. Line an oven safe skillet with aluminum foil. Place scallop mixture on foil. Sprinkle with salt, pepper, and parsley to taste. Spray with 10 sprays of butter.
3. Bake at 350F for apx 9 minutes, until cooked through.
4. Yields 2, 4 point servings

 

What a nice day it was. Since this post is all about my husband, it seems appropriate to end it with a song that brings him to mind. I hope your day was lovely and that your tomorrow is full of good food and love. 

Oatmeal Chocolate Chip Bars - 4 points

Do you listen when people say things like, "I don't want a cake for my birthday." I do. I am such a good friend. When my lovely chum said she didn't not want a cake for her 29th birthday, I did not make her a cake. I made her oatmeal chocolate chip bars instead - and decorated them with a bit of frosting and candles. I thought this was so nice of me because I completely abode by her moratorium against cake.  She didn't seem to see the brilliance of my plan and was rather miffed with me. Oh, well, perhaps next year I will try cookies. Maybe that will go over better. (Everyone else present seemed quite happy and loved the bars; one guy especially, because he had second and third helpings and took another home).
 
Oatmeal Chocolate Chip Bars
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups old fashioned oats
1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips
3/4 cup butter, softened
4 eggs, beaten

1. In a medium bowl, combine dry ingredients save white and brown sugar.
2. In a large bowl, beat the butter, sugar, and eggs with an electric mixer until well combined. Add the dry ingredients an stir until well blended. Spread batter into a lightly greased 9x11" pan.
3. Bake for 20 to 25 minutes.
4. Yields 24, 4 point servings

I am mentally tired from another day of Vacation Bible School, but I am not physically tired. I know I need to get to bed or I will be knackered tomorrow when I am meant to be herding small people from place to place. Perhaps I need my own celebrity lullaby to send me off to sleep.

Coked Chicken - 4 points

I was so happy to find this in a German bakery in Helen, Georgia.

You may be thinking, "What makes you happy about powdered soup?" To answer that question, I would have to write you quite an epistle - complete with an ode to oxtail soup and a sonnet in praise of cream of asparagus. To spare you that, I will simply say that I grew up on powdered soups and miss them terribly now that I live in the US where Knorr doesn't seem to have much of a market.

I bought this soup powder for a very specific reason - to make Coked chicken. If you have wondered where my obsession with carbonated cooking began, it was with this recipe. My mother made this dish often for guests, sometimes using chicken and sometimes using beef. The guests  would inevitably praise it, take second helpings, and then ask my mother for the recipe. She would sigh, look at them gravely and say, "It is very complicated and takes forever!" Eyes wide, they would say, "Really? Well, how do you do it?" My mother's stoic face would break into a grin and she would say merrily, "Just kidding. It's coke and tomato soup." They never believed her.

Coked Chicken
8 chicken thighs, skinless
1 pkt cream of tomato soup
12 oz Coca Cola (I recommend buying Coke made with cane sugar not hfcs)

1. Empty tomato soup package into a shallow dish. Dredge each thigh in the soup mixture, turning to coat. Place thighs in a shallow baking dish.
2. Pour Coke over the thighs. Place dish in a 350F oven for 30 minutes or until cooked through.
3. Yields 8, 4 point servings

I love sharing my mother's recipes. She is a fantastic woman, and I was reminded of her today during VBS. My mother is wonderful with children - full of energy, ready to play. Today, during music time, the children were singing their booty shaking songs and having fun. Do you know what the vast majority grown ups were doing? They were talking or they were standing against the wall. They were not shaking it. Well, I was! I was having a grand time, and I didn't care a flip if people thought it was silly for me to get out there and dance with the kids. It was fun - it was what my mom would have done. And, tomorrow, when all of those people are still up against the wall - what will I be doing? That's right. I'll be dancing.

Minty Yogurt Chicken - 4 points

It is a bit gloomy outside today, not at all like summer. The sky was so black this morning that I fully expected tornado sirens to begin blasting across town. This is the rare kind of summer day when a hot lunch sounds good. Still, I want those light summer flavors like mint and lemon. Solution: minty yogurt chicken, the perfect dish for a rainy summer day. I love the way the honey caramelizes along the edges of each juicy thigh, and the strong Middle Eastern flavor of the dredgings in the bottom of the pan. I got out a spoon and scraped the pan clean. I did. I couldn't help myself. It's that good.  

Minty Yogurt Chicken
8 skinless chicken thighs
1 tbsp honey
2 tsp lemon juice
2 tbsp plain yogurt
4 tsp dried mint
salt and pepper to taste

1. Slash the chicken at intervals with a knife. Mix the lemon juice, honey, yogurt, and seasonings. Spoon the marinade over chicken and leave for thirty minutes.
2. Line a grill pan with foil. Place chicken in pan and pour over any remaining marinade. Cook at 350 for 25 minutes or chicken is cooked through and golden brown.
3. Yeilds 8, 4 point servings

The puppy Rufus Wainwright has returned to his rightful home. Perhaps that explains the gloomy day.

Hummus - 4 points

I have a headache. In fact, I have had a headache for four days. It is an insidious migraine that is refusing to go away no matter how much healing, love, and drug therapy I throw at it. Still, there is always a bright side. First, I am reminded to fully enjoy the days when my head does not hurt. Second, I get to be proud of myself that I pocketed away a recipe to show you on a day like today. A couple of weeks ago I made hummus for a social function. It is one of my favorite, easy appetizers.

Hummus
1 3/4 cups dried chick peas
3 3/4 cups water
1/3 cup lemon juice
1/3 cup olive oil
2 cloves garlic
1/4 cup water
1/2 tsp salt
ground paprika to garnish

1. Soak chick peas in water for 4 hours, up to overnight. Drain chick peas, place in a pan with 3 3/4 cups water and bring to a boil. Simmer, uncovered for one hour; drain.
2. Place chick peas, lemon juice, oil, garlic, 1/4 cup water, and salt in a food processor and pulse at 30 second intervals until smooth. Sprinkle with paprika to serve.
3. 4 points per 1/4 cup serving

I am wishing I had some hummus right now, as hummus on toast would be a lovely, quick dinner on a day when I do not feel enthusiastic about cooking.

Now, to add to my interesting day, there is a puppy who has taken up residence in my backyard. I have named him Rufus Wainwright. I suppose I should go find out to whom he belongs.... He is awfully cute, and he seems to like it here. Maybe his owner will be angry with him for running away and will want me to keep him. I mean, I did already give him an awesome name.

Egg Yolk Cookies - 4 points

For two recent recipes (Shaum Torte; Mushroom and Swiss Frittata) I used 12 egg whites. One of my favorite bloggers, yummychunklet, wanted to know what to do with 12 leftover egg yolks. My Weight Watchers answer is - throw them in the trash (which is what I did when I made the frittata). However, I hate to leave people in a lurch - so here is an irresistible recipe from In the Kitchen with the AWA.

Now, while I feel that this recipe should come with a warning from the American Heart Association, the cookies truly taste amazing. Because of their high fat content, they are beautifully crispy on the outside and perfectly chewy on the inside. Their flavor is light with just a hint of lemon. I could go on with my own description, but I will steal one from a friend who told me last week that they are like, "A warm hug in cookie form".    

Egg Yolk Cookies
5 cups flour
2 tsp baking soda
2 tsp cream of tartar
2 cups butter
3 cups sugar
12 egg yolks
2 tsp vanilla
1 tsp lemon flavoring

1. Combine flour, soda, and cream of tartar; set aside.
2. Cream butter and sugar; add egg yolks. Stir in the flour mixture and mix well. Add the vanilla and lemon flavoring.
3. Roll into small balls, dip in sugar, flatten on a cookie sheet with the bottom of a glass. Bake at 350F for 8-10 minutes.
4. Yields apx 60 cookies

Chicken Country Captain - 4 points

This is a dish I fantasized about for a long time. In my early cooking years, I stuck to baked goods. My signature dishes in elementary school were apple crisp and snickerdoodles (I also made Wendy's Welsh Scones). Although I didn't venture into main dish cooking, I did look through my mom's cookbooks and imagine what the different dishes would taste like. This was one that always appealed to me - chicken, curry, raisins - how could you go wrong?

I tried making this in middle school and found that my fantasies were spot on. This is a delicious dish. It is tropical and exotic and spicy and sweet and perfect.  If only all of my other fantasies could come true in such a satisfying way....

Chicken Country Captain

8 boneless, skinless chicken thighs

1/2 tsp salt

1/2 tsp cayenne pepper

1 tsp olive oil

1 medium onion, finely chopped

1 medium green pepper, finely chopped

3 cloves garlic, minced

2 tsp curry powder

1 tsp thyme

1/2 tsp cinnamon

1 (14oz) can tomatoes, chopped

1 cube chicken bouillon

1/2 cup water

1/4 cup raisins

1. Season chicken with salt and cayenne. Heat oil in a large skillet over medium heat; add chicken and cook until golden brown. Remove chicken from skillet.

2. Add onion, green peppers, and garlic to pan. Reduce heat and cook, stirring often, until onions are translucent.
3. Add curry powder, thyme, and cinnamon. Cook, stirring, one minute.
4. Stir in tomatoes, bouillon, broth, and raisins. Return chicken to pan, stirring to cover with sauce. Cover, reduce heat to meduim low, and simmer 30 minutes.
5. Yields 8, 4 point servings

Many thanks to Foodafok for giving me an award. Please check out his excellent website.

Crock Pot Black Bean Soup - 4 points

My mother has this theory that she heard from a friend; beans will not cook to softness if they are accompanied by tomatoes. When my mother is not at my house, this theory proves false. I cook Namibian beans all the time, tomatoes included, and they are delicious. As soon as my mom is on the scene, though, the theory inexplicably starts working.

I have made this recipe many times, so I decided it was safe to make for my mom and dad despite the bean/tomato combo. Epic fail. The beans didn't cook. I couldn't believe it! We managed to soften the beans up by boiling them for several dozen minutes. Since my mom is not at your house (as far as I know) these should cook as beautifully for you as they have for me every other time I have made them.

Black Bean Soup

1 lb dried black beans

2 (10 oz) cans tomatoes and chilies

1 medium onion, chopped

1 medium bell pepper, chopped

1 clove minced garlic

14 1/2 oz fat free chicken broth

Cajun seasoning, to taste

1. In a medium bowl, cover beans with water. Soak overnight. Drain well.

2. Place all ingredients in crock pot. Cover and cook for 5-6 hours on high.

3. Remove 2 cups of beans from the crock pot. Mash them with a potato masher until smooth. Return them to the crock pot and stir to combine.

4. Yields apx 20, 4 point servings (1 cup per serving)

Music Friday... I am really trying to get Music Friday back on Friday, so here is the song randomly selected for you by my zen. This time I am not giving you a video of the artist singing. The song, "All By Myself" was hilariously featured in one of my favorite moves of all time Bridget Jone's Diary; enjoy:)

I've been happily checking things off my list. Today was 323. Introduce Simon to the greatest cartoon movie of all time: Robin Hood.

Loaded Potato Soup - 4 points

The original post of this recipe seems to have been lost when Blogger went nuts a few days ago. It is so good that I hate to have it excluded from my blog, so I am putting it up again. Everytime I look at it three words circle through my head: potato, bacon, creamy. Those are good words.

Loaded Potato Soup - 4 points

6 cups shredded potatoes

12 slices bacon, chopped and fried

1/3 cup olive oil

1/3 cup flour

1 chicken bouillon cube

2/3 tsp salt

1/2 tsp pepper

6 cups fat free milk

1 cup green onions, chopped

1 1/4 cup fat free cheese

1 cup cauliflower

1 cup broccoli

1 cup carrots, chopped

1. Place potatoes on a large saucpan over medium heat. Add 1/4 cup water. Cover and cook for 9 minutes.

2. Turn potatoes, cover and continue to cook for 8 minutes. Set aside.

3. In a large pot over medium low heat, combine oil and flour to make a roux. Cook, stirring constantly, for three minutes.

4. Add bouillon, milk, salt, and pepper to pot. Cook over medium heat until milk begins to thicken, about 5 minutes.

5. Steam broccoli, carrots, and cauliflower in a microwave steamer or stovetop steamer until tender. Mash with a potato masher if you desire a chunky texture or puree in a food processor for a creamier texture. 

6. Add all vegetables, bacon, and cheese to the milk base in the pot. Simmer until heated through. 

7. Yields 20, 4 point servings (approximately 1 cup per serving) 

Root Beer Sloppy Joes - 4 Points

As you know, I have a bit of a fascination with cooking with soda. For example

Diet Soda Muffins

Lemon Pecan Butter Cake

And, of course, Diet Cola Brownies

So, when I saw a recipe for "Root Beer Sloppy Joes" in Parenting magazine, I felt that it was my destiny to give it a go. The results were...mixed. I liked it but I also could taste the root beer very plainly. I would take a bite and think, "Mmmm...sloppy joes....wait...root beer?" If you don't like root beer, these are not for you (try one of the confections above instead). If you do like root beer, and are up for something different, give it a go yourself. Let me know if your thoughts take the same train as mine.


Root Beer Sloppy Joes

3 cloves garlic, minced

1 lb lean ground beef

1 1/2 tsp chili powder

3/4 tsp salt

1/4 tsp pepper

1 cup diet root beer

2/3 cup tomato sauce

1 1/2 tsp Worchestershire sauce

1/2 cup minced scallions (optional) - not in mine

3 tbsp diced green chilis (optional) - not in mine

1. Heat a nonstick skillet over medium heat; spray with non-stick cooking spray or kitchen spritzer. Add garlic and saute 1 minute.

2. Add beef and saute five minutes, stirring to separate. Stir in chili powder, salt, and pepper.  Add root beer, tomato sauce, chilis, and Worchestershire sauce. Bring to a livily simmer; cook for 15 minutes.

3. Stir in the scallions. Serve on buns or rolls

4. Yields  4, 4 point servings

It is not Music Friday, but writing of my rambling thoughts means I have to ask...does anyone else hear this in their head when they use the words "train of thought"? No? Just me? Oh, well....

"My train of thought's runnin' right on time, but it's off the track and I'm losin' my mind."

Scallops with Tomato and Mango - 4 points

When I say the pictures of Bal Arneson's dish "Scallops with Tomatoes and Papaya" in the March issue of Ladies' Home Journal, I really wanted to try it. However, there was fear in the pit of my stomach. I just don't like papaya. True, I found a recipe for Tropical Tapioca that I really liked and the Orange Roughy with Tropical Salsa that I made in January was delicious. However, I was not willing to brave a third papaya recipe. Surely, it would taste of feet.

So, I thought I was a complete genius for picking up mangoes to replace the papaya. That was until I saw the note on the recipe that reads, "If you like, mango is also delicious used in place of the papaya." So, I am not a genius. This dish is still flippin' awesome. The pop of the tomatoes - the silky tang of the mango - the delicate fish aroma of the scallops all combine into the perfect dish. My grandmother, who does not like seafood, loved it. My mother was asking for recipe details after the first bite. This is going to be a dish I make over and over for the rest of my life!

Scallops with Tomatoes and Mangoes

2 tsp olive oil

12 oz scallops

1 tbsp minced garlic

1 tbsp cumin seeds

1/2 tsp paprika

1/2 tsp ground coriander

1 tsp salt

1 cup cherry tomatoes, halved

4 small mangos, diced

1. Heat 2 tsp oil in a large skillet over medium heat. Add the scallops and sear, about 2 min on each side.  Remove from skillet and set aside.

2.  Spray skillet kitchen spritzer. Add garlic and cook for 10 seconds. Add the remaining spices and salt; cook for 5 seconds. Stir in the tomatoes and cook until they are tender, 3 to 5 minutes. Add the mango and cook for 3 more minutes.

3. Add scallops to the sauce, coating gently.

4.Yields 6, 4 Point servings 

 

Linking to Tempt My Tummy Tuesday

Dr. Laura's Tasty Tuesday

Tuesdays at the Table

Made from Scratch Tuesday

Tasty Tuesday

Cake Mix Banana Snack Cake - 4 points

I concocted this recipe for one of Stone's library patrons. Without going into detail, suffice it to say that this child does have a wealth of material resources, was about to turn 10,  and told me that she "would like to have a birthday cake someday". When I asked her what kind of birthday cake she would like to have, she looked puzzled and said, "Banana?" She then told me that she doesn't think she likes that "frosting stuff" because it looks "gooey". 

I wasn't really sure where to start with a banana cake with no frosting, especially since my mobility was limited by my back issues. I threw this together, hoping it would work, and it came out beautifully. The birthday girl, and her compatriots, were very pleased. She took home the leftovers to share with her family.

Cake Mix Banana Snack Cake

1 box white or yellow cake mix

3 bananas, mashed

1 egg

1/2 cup milk

1/2 cup chunky peanut butter

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp nutmeg

1. Combine all ingredients in a large mixing bowl. Mix for two minutes, on medium setting, with an electric beater.

2. Pour into a loaf pan or brownie pan. Bake for at 350F for 50 minutes (loaf pan) or 45 minutes (brownie pan).

3. Yields 24, 4 point servings

Chunky Pancakes - 4 Points

Yes, another pancake recipe! Someday I will be able to start a blog full of them! This recipe was adapted from the excellent cookbook The Newcomer's Guide to Cooking in Africa: American Recipes from Scratch, edited by Edith M. Jenkins.

Chunky Pancakes

1 cup whole wheat flour

1 cup quick cook oats

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1  cups milk

3/4 cup yogurt

2 egg whites, slightly beaten

1/4 cup vegetable oil

1. Mix dry ingredients in a large mixing bowl.

2. In a medium mixing bowl, combine wet ingredients.

3. Pour wet ingredients into the dry ingredient bowl. Stir just until combined.

4. Heat a medium skillet over medium heat. Pour out 1/4 cup batter for each pancake, flipping when bubbles form in the middle and the edges are dry.

5. Yields 12, 4 point servings (for an explanation of the points system, click here)

Cypriot Pork in Tomato Sauce - 4 points

This recipe is adapted from the book Cyprian Cooking by Despina Tskiri which a friend purchased for me while she was living on the island. I have had great success with this book, especially with this recipe. The pork is succulent and rich


Cypriot Pork in Tomato Sauce

3 lean pork chops, sliced into 1/2" strips

2 tsp olive oil

2 cups diced tomatoes

1 cup white wine

1 tbsp lemon pepper

1. Heat olive oil in a medium skillet over medium heat. Add pork; fry until brown.

2. Pour tomatoes, wine, and lemon pepper over pork. Simmer until the wine is almost completely evaporated.

3. Yields 3, 4 point servings

I recently finished a book which I would recommend to anyone with a child in his/her life: Reading Magic, by Mem Fox. It is an excellent little volume extolling the virtues of reading aloud.

Perch with Marjoram Sauce - 4 points

I am a cheater, but I am an honest one. If you do not understand - here is what I mean. I don't follow the rules, but I can admit that I don't follow the rules. Here is my story about attempting to be a good, rule abiding blogger and failing miserably (interspersed with random pictures to keep you from getting bored.

First picture break, Tennessee sunset:

I was looking over Dom's fabulous, amazing, wonderful blog today and thinking, "I should like to try that challenge he has going on." The challenge was to count through your cookbooks until you reach number 18. Open the book at random and prepare whatever dish is on that page.

Problem...I have already gone grocery shopping for the next week. I do not want to go spend more money this close to vacation. Solution...I shall try the challenge anyway. If the fates decide to give me a recipe for which I have the ingredients, so be it. If not, I will just sit this one out.

I count to eighteen on the shelf and come to a book I thought I had rid myself of. It is a horrid book in which the recipes have long lists of hard to find and seasonal ingredients followed by directions like "twist your arm around the back of your head and peel a lemon without breaking  the rind". I meant to give it to the used book store but must have forgotten. Fine. Whatever. I open the book - a page full of directions. I open the book again - a page full of tips for cutting artichokes. Again, a page with menu for French New Year (I do not think France has its own New Year, further lowering my opinion of this book. )

Second picture break, Tennessee lake:

Cheat #1- I skip to book two. This is a very slim cookbook given to me by Beck's teacher. The title is Go Red for Women and it is published by the American Cancer Society. I open the book and see the recipe "Chicken in Tarragon Sauce". Eureka! I had tarragon on my shopping list, so that is a go. I have all of the other ingredients save one.

Cheat #2 - "Dom, you understand that I don't have chicken, right?" I ask him telepathically. "You do not mind if I use the perch that was 1/2 price today?" Of course, I decide that he completely supports this decision and go ahead with my preparations. Things are going swimmingly until I get to the fruit bowl and reach for the lemon. It is moldy. "Frickenjibbit!" I think.

Cheat #3 There is lemon in the recipe and there is pepper in the recipe, so if I use lemon pepper, that is not really cheating, right? I know it is cheating. I am starting to feel very guilty about my continual rule breaking. Still, I go on. I add the lemon pepper, the onions, the celery, and then the tarragon. No. No I do not. I reach for the tarragon and find that I have rosemary. You know, the spice that sits right next to the tarragon. The spice I grabbed in my haste to get out of the store and to my chicken fajita lunch. I consider crying or cursing or giving up. But the voice in my head says, "It is a stretch, but you are doing your best. Go ahead."


Third picture break, Tennessee waterfall:

Cheat #4 I add marjoram. It looks quite nice, really. Everything is going to be fine. I remove the fish from the pan, and try a bit of the sauce. It lacks something. It is time to add the flour. If I add white flour, the sauce shall continue to lack. If I add seasoned flour, it will have a better flavor. The  voice in my head, now sounding a bit miffed, says, "You've already shot to the whole recipe to hell. Who cares at this point?"

Cheat #5 I used seasoned flour. The rest of the recipe went by the book. Really, it did.

Dear Dom, I am sorry for mucking up this challenge and hope that you will accept my submission despite my flagrant cheating and long winded story. If not, I shall fully understand as I am a self confessed rule breaker and cannot expect people to put up with my foolishness.

Last picture break, a Civil War bullet hole in the Carter House, Franklin, Tennessee.

Here is the recipe, as I made it.

Perch with Marjoram Sauce
1 lb perch fillets
10.5 oz fat free chicken broth
1/2 cup sliced onion
1 medium rib celery, sliced
1 tsp lemon pepper
1 medium bay leaf
1/2 tsp dried marjoram
salt to taste
1 tbsp seasoned flour
5 oz fat free evaporated milk
2 tbsp fresh parsley
1. Heat a large skillet over medium heat. Spray with non-stick cooking spray. Brown the perch for 1 minute on each side; transfer to a plate.
2. Place broth, onion, celery, lemon pepper, bay leaf, and salt in pan. Increase heat to high and bring to a boil.
3. Reduce heat to low and add perch. Simmer, covered for 2-3 minutes, until perch is cooked through.
4. Remove perch and vegetables to a plate. Remove all broth, leaving 2 tbsp, to a bowl. Add flour to pan with a whisk.
5.Whisk in broth from bowl along with milk. Cook over medium heat 6-9 minutes, until bubbly. Stir in parsley.
6. Add fish and vegetables and warm for 1-2 minutes, until fish and vegetables have reheated.
7. Yields 3, 4 point servings

Ta-da!

Now time for menu plan Monday. We are going to be with Stone's parents on Friday. I cannot very well ask them to be meatless on Friday. So

Cheat #6 We are going meatless every day but Friday. I think that is a reasonable solution.

Sunday

perch with marjoram sauce

Monday

sushi

Tuesday

ratatouille

Wednesday

spaghetti squash kugel

salmon burgers

Thursday

quesadillas

Friday

Stone's parents

Saturday

Helen, GA

If you are making your own menu, here are some recipes suggestions.

Monday

garlic mushrooms in creamy sauce

Tuesday

broiled tofu

Wednesday

piperade

Thursday

easy Italian shrimp

Friday

night out!

Saturday

Cornish game hens in cranberry sauce

Happy Monday!

Vegetarian Chorizo with Eggs - 4 Points

I was thrilled to find vegetarian chorizo on sale at Kroger! It meant that I could make a lower point version of one of my favorite recipes: eggs with keilbasa.  I couldn't wait for breakfast, so I made this for dinner (hence the steamed broccoli that is sharing the plate). Any time of day, it is a delicious, protein packed dish.

Vegetarian Chorizo with Eggs
1 package vegetarian chorizo, casing removed
1 large onion, sliced
1 bell pepper, sliced (I used yellow)
9 egg whites
1/2 cup light, original soy milk
salt and pepper to taste

1. Heat a large skillet over medium heat. Spray with non-stick cooking spray or kitchen spritzer. Add chorizo, onions, and pepper to skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
2. Beat egg whites, milk, salt, and pepper until combined.
3. Pour egg mixture into skillet. As mixture beings to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to the bottom.
4. Cook 3 to 4 minutes, until eggs are cooked through.
5. Yields 4, 4 point servings

I was very honored to receive a Stylish Blogger award from the author of Yummy Chunklet.

I am supposed to tell you seven things about myself. I have decided to tell you, instead, seven things I want to do on vacation next week.

1. Sleep - early to bed and late to rise
2. Read - lots of good books:)
3. Eat - delicious German food and pastries
4. Swim - in the pool and lounge in the hot tub
5. Hike - to work off all of the pastries

6. Drink lots of coffee and hot chocolate 

7. Take pictures

I am also supposed to pass on the award. I tried to compile a list, but I have so many amazing followers and visitors that I was unable to narrow it down. I definitely want to return the favor of recognition, however. So, I am going to suggest that you look at my Ash Wednesday post where I listed some great meatless recipes or my Valentine's Day post where I listed some sweet treats.

I took up a challenge to link to a different "Party" each day this week. I am not sure I will make it, but I am too competitive to turn down a challenge. Today I am linking to Sunday Mornings.

As I anxiously anticipate my upcoming vacation, here is a snapshot from another vacation to Lakeview in East Tennessee.

Oven Fried Fish - 4 Points

I hope you are enjoying your Friday. Here is a simple, meatless Friday dish.

Oven Fried Fish
1 lb tilapia fillets
1/4 cup regular soy milk
1/2 cup seasoned bread crumbs
1 tsp salt

1. Pour milk into a shallow dish; mix in salt. Pour crumbs into a separate, shallow dish.
2. Dip fish first into the milk, then into the crumbs to coat. Place fillets on a baking stone or non stick baking sheet.
3. Spray fish using a kitchen spritzer (half a spray). Turn the fish and spray again (half a spray again).
4. Bake, uncovered, for 10 minutes at 400 degrees.
5. Yields 4, 4 point servings

I read in the January/February issue of Health that a kitchen spritzer delivers about 1 tsp of olive oil with a full spray. Therefore, I added that point into the recipe. I was happy to see the magazine list a kitchen spritzer as one of their favorite weight loss tools; it certainly is one of mine! Someday, I really should sell Pampered Chef- I give them so many free plugs!

Ash Wednesday - Creamy Tuna A La King - 4 points

Tomorrow is Ash Wednesday, which means that my family will be attending church services to get ashes placed on our foreheads as preparation for the forty days of Lent. When I decided to join a liturgical church, I knew nothing about Lent. Now, it is my favorite season.

Ash Wednesday is a meatless day, as are all of the Fridays in the Lenten season. I have been watching the blogosphere for some delicious meatless recipes. Here is a list of the ones that particularly caught my eye and tempted my taste buds.

Pasta with Roasted Sweet Potatoes, Feta and Arugula by Joanne

No Cream Creamy Cauliflower Soup by Victor

Chickpea Flour Flat Bread and Five Lentils Spicy Stew by Swathi

Very Veggie “Mac” n Cheese Spaghetti by Jess

Grilled Goat Cheese and Nutella Sandwhich by Amy

Saintly Soup by Brownieville Girl

                                                                                                                                           

Homemade White Mac and Cheese by Tiffanee

Tomato Garlic Soup with Cheese Tortellini by Heather

Red Cabbage and Vegetable Noodles from Rebecca

Black Bean and Corn Soup by Rebecca

Arancini di Riso-Sicilian Rice Balls

Tomato, Barley Soup by Mateja

French Toast Stuffed with Pear, Camembert, and Avocado by France 

Here is one of my own making, a version from a Betty Crocker cookbook. I am a fan of fresh tuna. If you have never had a fresh, tuna steak, you must treat yourself to one. You cannot beat the meaty, thick, bite that you get from a tuna fillet.

Creamy Tuna A La King
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/4 cup seasoned flour
1 1/2 cups light, seasoned soy milk
1 cube vegetable bouillon
1 1/4 cups water
12 oz tuna steak
16 oz fresh mushrooms, stemmed and quartered

1. Heat a medium skillet over medium heat. Spray with non-stick cooking spray or kitchen spritzer. Add tuna steaks to skillet; cook 3-5 minutes per side, until cooked through. Remove from heat; cube.
2. Wipe skillet, reheat, and spray with non-stick cooking spray or kitchen spritzer. Add pepper and onion, stir frying until peppers are tender crisp.
3. Stir in flour. Cook until flour has fully coated the vegetables and the mushrooms begin to shrink.
4. Stir in milk, vegetable bouillon, and water. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in tuna and reheat.
5. Yields 4, 4 point servings

I think that it is interesting that fish is considered a vegetarian dish. Do fish not live? But, for the purposes of the church and the world in general, fish is apparently a vegetable. Interestingly, according to the Catholic church, beavers and puffins are also considered fish and are okay to eat on Fridays. Alas, I am a Methodist, so I guess I won't be making beaver stew anytime soon.

Simple Fish with Tomatoes and Onion - 4 points, Date Night

First, a simple but delicious recipe for fish.

Simple Fish with Tomatoes and Onions
1 large onion, sliced
2 large tomatoes, sliced
4 fillets tilapia, 4 oz each
seasoning salt to taste
salt and pepper to taste

1. Place onions in the bottom of a cast iron skillet or baking dish. Place in a 400F oven for ten minutes.
2. Layer tomato slices, salt, and pepper on top of onions. Return skillet to the oven for ten minutes.
3. Top tomatoes with fish fillets and seasoning salt. Place in the oven for a final bake of 10-15 minutes, until fish is cooked through.
4. Makes 4, 4 point servings

Now...for date night. Last night Stone and I had a night out. We took the short trip to downtown Nashville. Our plan was to go to a great little cafe for dinner, but they were inexplicably closed. So, we stopped by freshii instead. You won't see me talk about chain restaraunts often becuase I much prefer to patronize independent restaurants where the personality of the chef can truly shine. However, I do love freshii and their fab commitment to the environment. So, I will show you my bowl of delicious rice noodles, grilled tofu, chopped almonds, bean sprouts, cucumbers, carrots, cilantro, and spicy lemon grass sauce:

Stone's wrap of romaine, Buffalo chicken, diced tomatoes, celery, carrots, jack and cheddar, and low fat ranch dressing:

And our frozen yogurt with granola and reeses pieces:

That is, by the way, the best frozen yogurt in the world. Super tangy, fat free, probiotic yogurt.

Then we hopped on over to the Ryman (former home of the Grand Ole Opry) to see Amy Grant and Michael W. Smith - a present from my parents.

Yup, that's all we did.

But, wait, you say to yourself. In the picture where Stone is holding his wrap, is that a ring on his left ring finger? Did they possibly also stop by the courthouse? Do their friends and family think that they are completely insane? Have they known each other for fourteen years and think that they know what they are doing? Are they over the moon happy in love? The answer to all of those questions is...yes.

Creamy Chilled Avocado Soup - 4 Points

I have been craving avocados for a few weeks now, but just couldn't see myself using the points to eat one sliced or in guacamole the way I usually would. I was really glad to take the No Croutons Required challenge and try out this recipe from Homemade Soups by Sunset Books. It gave me the delicious flavor of avocado without the high point value.

Creamy Chilled Avocado Soup
2 large, ripe avocados, pitted and peeled
2 tbsp fresh lemon juice
5 cubes chicken or vegetable bouillon
5 cups water
1 small onion, quartered
3 slices bacon, cooked crisp and crumbled (optional)

1. Place avocado, juice, bouillon cubes, one cup water, and onion in a food process and whirl until smooth.
2. In a large bowl, mix avocado paste with the remaining four cups of water and stir until blended.
3. Chill soup for at least 30 minutes. Before serving, sprinkle with bacon.
4. Makes 6, 4 point servings