White Castle Casserole

Is it health food? Nope. Is it gourmet? Absolutely not. Is it good? You bet.

My friends, I give you White Castle Casserole! I originally printed this recipe from RecipeZaar (which is apparently food.com now) on March 11th, 2010, and I can't figure out why it's taken me so long to give it a try! I have always liked White Castle, but there's not one that close by, so this was a great copycat recipe for those times when you want some White Castles, but a visit to the restaurant just isn't in the cards. (And yes, I know that you can buy frozen White Castles at the grocery, but it's not the same. Sometimes the bun gets hard, and they're just not as good when that happens!)

It's not exactly the same as a real White Castle, but it gets pretty close. I used the reduced fat crescent rolls for this, and they seemed a little "off". Next time, I'll use the full-fat ones. Because, really, if you're the kind of person who is making White Castle Casserole, are you really counting the calories and fat? Probably not. :)

White Castle Casserole

Stacieleah, via Food.com

1 package dry onion soup mix

2 (12 oz) cans crescent rolls

1.25 lb. hamburger

American cheese slices (or shredded cheese of your choice)

Dill pickle slices

Mustard

Cook hamburger with onion mix. Drain extremely well. Lay a whole can of crescent rolls in the bottom of a 9x13-inch baking dish (do not break the rolls apart). Layer hamburger, cheese, pickles, and mustard up and down across the pan. Lay a whole can of crescent rolls on top. Bake at 350 degrees until brown. Cut in squares and enjoy! (Makes 8 servings)

Easy, Guiltless Crab Salad

I can't pass up anything that's got a recipe in it. Cookbooks, magazines, the back of jars, our electric cooperative's magazine, any of it! My husband makes fun of me because whenever I get a new cookbook, I'll sit and read it for several days. A couple of years ago, we were at my Dad and stepmom's (Theresa) house, and she had a new cookbook. It was called The Most Decadent Diet Ever, by Devin Alexander. I looked through it at least a couple of times over the course of that weekend, and she told me to write down the names of the recipes I wanted and she'd make copies for me. Well, I pretty much wrote down all the recipes in the book! So, bless her heart, Theresa bought me my very own copy!
Everything I've tried has been very good, but this crab salad is the thing I've made over and over. It's absolutely delicious, and pretty much guilt-free. It's in a mayonnaise based sauce (I love mayo!), but it's not heavy because it's mixed with nonfat yogurt and nonfat milk. The fresh herbs really stand out, and I wish I'd had more fresh dill. We had this delicious crab salad for dinner last night, because I just couldn't bear to turn on the oven. A word to the wise, though. It tastes better the longer it sits. I made it Tuesday night for our Wednesday supper. But I took it for lunch today, and it was even better! The extra time in the fridge really let the flavors meld.

Herbed Crab Salad

Devin Alexander

1/4 cup plus 1 Tablespoon light mayonnaise (the olive oil mayo)

2 T fat-free milk

2 T fat-free plain yogurt

1 lb imitation crab meat, coarsley shredded

2 T finely chopped green onion (white and green parts)

2 T finely chopped red onion

2 T finely chopped fresh dill

2 T chopped fresh parsley

Whisk the mayonnaise, milk, and yogurt in a large resealable plastic container until well combined and smooth. Add the crabmeat, green onion, red onion, dill, and parsley. Stir until well combined. Seal the container and refrigerate for at least 6 hours, or overnight for optimum flavor.

Quick Broccoli Slaw Stir-Fry with Turkey

After about a week and a half of the "Buddy the Elf" diet (cookies, candy, sugar, and syrup), it's high time David and I had green vegetables again! Sunday evening, I fixed a light and healthy dinner that was chock full of green vegetables. And there wasn't a stick of butter, glop of cheese, or can of cream of something soup in sight! Quite a change from the last several meals we'd eaten during the Christmas season! I don't know if it was really as good as we thought it was, or if it was just the fact that we hadn't eaten something healthy in so long, but this was gone in no time! It went together quickly, which is a huge plus, since we're in the middle of packing up everythingwe own in anticipation of moving. If you're tired of eating "junk", this is the perfect meal to get you back on the healthy eating train!

Quick Broccoli Slaw Stir-Fry with Turkey

adapted from a recipe by Weight Watchers International

1 Tbs. canola oil

4 green onions, sliced

1 (1-inch) piece of fresh ginger, peeled and minced

2 garlic cloves, minced

12 oz. broccoli slaw

5 oz. baby spinach

2 Tbs. teriyaki sauce

1 cup cooked turkey (leftover from Christmas!)

Brown rice

Heat the oil in a large nonstick skillet or wok; add the scallions, ginger and garlic and stir-fry until fragrant, about 30 seconds. Add the broccoli slaw and cook until just softened, about 2 minutes.

Stir in the spinach, a handful at a time, and the teriyaki sauce; cook, stirring, until the spinach is nearly wilted, about 2 minutes more. Sprinkle with the turkey and heat through; serve at once over hot brown rice.

Skillet Chicken Stroganoff

This week and next week are going to be pretty busy, between work, Christmas prep, and getting ready to move. I knew I'd have to work a little late this evening, so that meant that I'd have to find something quick and easy (but stil tasty!) for dinner.
I found this Skillet Chicken Stroganoff online about a week ago, but never got around to making it. It went together really quickly, which was my main requirement for this evening's meal. It used lots of mushrooms, so I enlisted David with his help in cleaning them so that we could eat supper sooner. Tonight, I used Hunt's fire-roasted diced tomatoes with garlic, instead of my regular diced tomatoes, and they really added a ton of flavor! Overall, this meal gets an "okay" rating. I probably won't make it again, but it was good in a pinch, and it was something new (which I need pretty frequently, if I'm going to keep up with this food-blogging thing)!

Skillet Chicken Stroganoff

Heather's Website

14.5 oz stewed tomatoes (I used diced)

1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces

1/2 lb. mushrooms, quartered (I used about twice this much...we love mushrooms)

1 onion, chopped

1 tsp. dried thyme

4-6 oz. whole wheat pasta, uncooked

1/2 cup sour cream

Drain tomatoes, reserving liquid. Add water to liquid, if necessary, to measure 3/4 cup. In a large skillet coated with nonstick spray, cook chicken, mushrooms, onion, and thyme. Add salt and pepper to taste, if desired.

Stir in pasta, reserved liquid, and tomatoes. Cover and cook over medium heat, ten minutes or until pasta is done, stirring occasionally. Remove from heat; stir in sour cream.

The Best Flank Steak Marinade and a Shortcut

David and I have discovered that we both love flank steak, so I've been experimenting with different marinades in order to find the best one. We tried one marinade with honey, which was really quite good. Then, we tried a couple that really weren't anything special, which is why they never made it to this blog. But the other night, I found The Pioneer Woman's flank steak marinade. I knew I'd probably found my answer to the best flank steak marinade. For the one or two of you left in the country who aren't familiar with The Pioneer Woman, let me fill you in. She's one hilarious lady (whose real name is Ree) living her dream life on a cattle ranch in Oklahoma. She's got one handsome husband (Marlboro Man), four super-cute kiddos, and the laziest basset hound in the universe. Her website is updated daily with her regular musings on country life, what she's been cooking, helpful hints around the house, and updates on her adventures home-schooling her kids. She recently published a cookbook and has been on a whirlwind book tour, which sadly, isn't stopping anywhere in Kentucky. Anyway, I've tried several of her recipes, and they've all been really good. This one was really good.
You know what I love most about Ree's style of cooking? She does everything you're not "supposed" to do. She rinses her mushrooms! And her chicken! She uses "cooking sherry" instead of table wine! But her food is delicious. She likes to make "fancy" recipes now and again, but the bulk of her cooking is done for her husband and kids, who like simple, good food! And who doesn't? Anyway, here's the recipe for the most delicious flank steak I've ever put in my mouth.

The Pioneer Woman's Flank Steak

Ree Drummond

1/2 cup soy sauce

1/2 cup cooking sherry

3 Tbs. honey

2 Tbs. sesame oil

2 heaping Tbs. minced ginger

3-5 cloves minced garlic

1/2 tsp. crushed red pepper flake

1 whole flank steak

Combine all ingredients in a glass or ceramic dish. Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with the marinade. Refrigerate for at least 3-6 hours.

Now, for the shortcut I promised you. The night we had the flank steak, I had to work late. But I really wanted a baked sweet potato with my meal. Instead of putting my sweet potato (and David's regular potato) in the oven to bake for an hour when I got home (which would have resulted in a very late supper), I stuck it in my crock pot on low before I left for work! It was perfect! The sweet potato and regular potato were absolutely wonderful with our flank steak and green beans. I can't take credit for this stroke of genius, though. I overheard my friend Leslie telling someone that she cooked baked potatoes in the crockpot sometimes. So I stole her idea, and I'm so thankful for her wonderful suggestion! It makes for a quick, easy side dish that's ready whenever you are!

Tomato Spinach Pasta Toss

Geeze Louise...it's been a tough week. Since last Friday, I've had work on my mind, and it's been nearly impossible to get it out of there! It's just been emotionally draining, and I'm ready for a little break that David and I will be taking later this month. In the meantime, I've just been trying to focus on getting through this week and weekend. When I get really stressed and overwhelmed, it sometimes seems like nothing will do except a little comfort food. Tonight, what sounded really good to me was sausage and pasta. Pork and carbs...what could be better?!
Anyway, this is a tasty little dish that takes no time to put together. It used to be on our regular rotation around here, but after we adopted a little healthier style of eating, I stopped making it. It hit the spot tonight.
I originally found this recipe in one of the Kraft Food and Family magazines...it's probably been a couple of years ago now. Some of you might think it's salty (thanks to the Italian sausage and canned tomatoes), but I like things a little on the salty side (I think that's a part of the comfort food thing, too). You could always use no salt added tomatoes. The ingredient list is minimal, it takes a matter of minutes to prepare, and the most difficult thing is browning the sausage. It's a perfect recipe for a hectic night when you just want something good to eat!

Tomato Spinach Pasta Toss

Adapted from Kraft Food and Family

2 cups whole wheat pasta

1 lb Italian sausage

14.5 oz. Italian diced tomatoes, undrained

6 oz. baby spinach

1 cup part-skim mozzarella cheese, shredded

2 Tbs. parmesan cheese

Cook pasta as directed on package. Meanwhile, crumble meat into a large, deep skillet. Cook on medium-high heat until browned, stirring occasionally. Drain.

Add spinach and tomatoes; cook until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

Drain pasta; place in large serving bowl. Add meat mixture and cheeses; mix lightly.

Garlic Chicken Pasta with Spinach

Before I begin, I owe many thanks to Amanda (of Amanda's Cookin') for helping me figure out what's wrong with some of my pictures. If you look at these pictures, and especially the ones of the Classic Banana Bundt Cake, you'll see a bright, blurry spot right in the center of the pictures. I've had a heck of a time figuring out what that was! Amanda asked if I had a smudge on my lens, and lo and behold, that was the problem! I'd never thought of that! Thanks Amanda, for helping out a newbie! I appreciate it!
Now let's get down to business...the food! When David and I got married, we ate lots of pasta. I don't know why. I guess because it's quick and cheap. But it can make you chunky if you eat too much of it, which is what started happening to us. We cut way back on pasta, switched to the whole wheat variety when we do have it, and started eating more lean meats and veggies. But we still love the stuff, so we have it about once a week or so. As you probably know by now, I can easily get bored cooking the same things over and over again, so I'm developing a rather large file of recipes to try. Light and healthy pasta recipes seem to be few and far between, so when I find one, I snap it up and try it out as soon as possible. And, since it's summer, I'm not really feeling heavy meat sauces. The last few pasta recipes I've tried have nary a tomato in sight, and they're great!

I found this recipe on Melanie's site, My Kitchen Cafe. I can't even remember how I found her and her wonderful little corner of the Internet, but I'm so glad that I did. I've tried several of her recipes, and they've all been absolutely delicious! She has no idea, but she got David and me through Bible school week (when I was gone pretty much every night) on her healthy crockpot meals! Because it was Bible school, I didn't get pictures of the dishes, but they were so good that they're definitely on the "make again" list. I turned to her again this week when I needed a healthy, quick dish for supper. The Garlic Chicken Pasta with Spinach was wonderful, and so easy! I think she originally got the recipe from Cook's Country and did some tweaking.

Garlic Chicken and Pasta with Spinach

My Kitchen Cafe

6 garlic cloves, minced

1/4 tsp. red pepper flakes

6 Tbs. olive oil (I cut this back to about 4 Tbs.)

1 lb. boneless, skinless chicken breasts

salt and pepper to taste

1 lb. penne pasta (I used whole wheat)

5 oz. baby spinach

1/2 cup chopped fresh basil or 1 Tbs. dried basil

6 Tbs. freshly squeezed lemon juice

1 cup grated parmesan cheese

Bring 4 quarts of water to a boil. Meanwhile, combine garlic, pepper flakes, and oil in a small microwave-safe bowl and microwave until the garlic is golden and fragrant, about 1 minute.

Pat the chicken dry with paper towels and cut into bite-sized pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is rippling. Add chicken and cook until well browned and cooked through. Transfer to a plate and tent with foil.

Add 1 tablespoon salt and the pasta to the boiling water and cook until tender but still lightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in chicken, spinach, basil, lemon juice, parmesan cheese, and remaining garlic/red pepper oil, adding reserved pasta water as needed. Season with salt and pepper serve immediately.

Dinner In a Hurry/Healthy Makeover: Quesadillas

Sorry guys...no Tribute to Katherine Hepburn Brownies today. This chickie is starting to get chunky, so we've got to lay off the sweets for a little bit. Thank goodness the TWD rules have been loosened up for the summer!

One night last week, in order to make use of some of the leftovers that were taking over our fridge, David and I had quesadillas. There are two things I really like about quesadillas: they're quick and easy to prepare, and you can lighten them up pretty easily without compromising flavor.
I made them in a cast-iron skillet, which is definitely the way to go. Before assembling the quesadillas, I very lightly coated one side of the tortillas with canola oil with a pastry brush. That side went down in the dry skillet, just until bubbles started to form. While the first side was browning, I brushed the other side. By the time I brushed the second side, the tortilla was ready to flip. When both sides were nicely browned, I filled the quesadillas with fat-free refried beans (YUM!), taco meat, 2% milk shredded Mexican cheese, onion, and black olives. I just filled one side and then folded the other side over, omlette-style.
I gave them a light press on each side, just to be sure that they got nice and toasty. I served them on a bed of shredded lettuce and topped them with salsa and reduced-fat sour cream. They were absolutely delicious, and they were a lighter version of a potentially high-fat, high-calorie meal.You can fill your quesadillas with absolutely anything you want. I'm thinking about trying to make some buffalo chicken quesadillas sometime before too long. Mmmm... What ideas do you have for quesadillas?

Dinner In a Hurry: Tacos Two Ways

Last year, when my sister got married, I gave her a cookbook full of tried-and-true recipes that I had used in my first couple of years as a wife. I called it "The New Wife Cookbook" and was pretty proud of it. I think she and Larry use it pretty regularly, which makes me extremely happy. As one of the very first pages, I included a list of "Dinner In a Hurry" ideas that can be thrown together quickly (generally with what you have on hand) and don't require a recipe. One of the ideas I included was tacos. This is a "Dinner In a Hurry" option that David and I have pretty regularly. About two months ago, I started a new job, and I get home a lot later than I used to. I used to be able to cook a really nice dinner every night. And I used to be the Queen of Casseroles. Not anymore. It's not unusual for me to get home at 7 or after, and when I do get home, I just want something to eat. Nothing fancy, just sustenance. That's when I break out my old "Dinner In a Hurry" standbys. Tonight was one of those nights. So I declared it taco night...two ways: soft tacos for David, taco salad for me.
I love to watch David make his soft tacos. He always says, "This one will be small," and then he starts putting stuff in it and it grows to this monstrous size that he can't even close! I love it! Tonight, though, he knew the pressure was on...
Here's David's very modestly compiled soft taco (pre-roll). I wanted to see if he could actually get it rolled up. Let's see how he did...
Perfect! The three subsequent tacos were not this pretty...he knew they wouldn't be photographed!
Here's my taco salad. I love soft tacos, but sometimes I just want a salad. This really hit the spot...healthy and light, because I used extra lean ground beef (it's a good swap, because you can't tell the difference between it and regular ground beef once the taco seasoning is in it...but don't use it for burgers...use good ol' 80/20 for that). So there you have it. It's not fancy, it's not high-class, but it filled us up. Our bellies are full!