Thursday, January 11, 2007

Italian Sub Stoup

The original version of this recipe (a la Rachel Ray) called for lots of bad for you yummy food (aka. Italian sausage, ham AND pepperoni). But will it kill any of us to be slightly healthier?! No. I should probably mention this now, since they’re sure to pop up frequently through this month’s meals: we have chicken sausage links. We sampled them at Costco and bought a couple: Chipotle Sausage and Sundried Tomato w/ Basil. They are absolutely awesome, in taste and healthiness, and I totally recommend them. So please, check out Sausage’s by Amy and please welcome them in their first Beth’s Mess debut!


Ingredients:

  • 2 links ST-B Chicken sausage, chopped (or one/some of the original substitutes, see above)
  • 2 ham slices, chopped
  • 1 green bell pepper, cored, seeded, chopped
  • ½ small onion
  • 1 can mushrooms (or fresh, my personal preference when “rich”)
  • 28 oz. can diced tomatoes
  • 4-6 c. chicken/beef broth (your preference: more stew-like vs. more soup-like)
  • ½ spinach bunch
  • Croutons (2 slices of bread, cubed; olive oil; small garlic clove, minced; Italian seasoning; Parmesan; red pepper flakes)

Directions:
1. Heat a soup pot to medium high. Add just a little (half T. at most) of olive oil, and then add sausage and ham.
2. Brown meat and then add onion, mushrooms and bell pepper.
3. Season with S&P and add tomatoes.
4. Stir in broth and bring to boil.
6. While stoup simmers, heat some olive oil in a skillet over medium heat; add garlic and cook for a minute.
7. Add bread cubes, toss and toast (about 5 minutes). Season with pepper flakes, seasoning and Parmesan while hot.
8. Stir the spinach into the stoup.
9. Serve with some shredded Mozzarella and floating croutons.


VERSION 3

Roasted Broccoli

I kind of just made this one up, since my internet was down and I wasn’t able to follow the recipe I was thinking of. But it turned out very well and it’s one that I will remember, internet or no internet!


Ingredients:

  • broccoli, 2 “crowns”
  • 2 T. olive oil
  • S&P
  • seasoning (Italian, All-purpose (the no salt kind), Onion powder… whatever you want it to taste like!)
  • 2 capfulls lemon juice (if you use Lemon Pepper as a seasoning, omit juice)
  • parmesan cheese (dash it all around till it looks right… however much you want).

Directions:
1. Preheat oven to 450.
2. Chop up the broccoli (not too much stem-age action please).
3. Toss with rest of ingredients on baking sheet.
4. Roast it in the oven until cooked (about 15-20 minutes). Be sure to toss them every now and then and frequently check on them to prevent any serious burn-age.
5. Serve with toothpicks.

Quick Chicken Cordon Bleu

This is my easy-speedy version. By all means, pound out your chicken, roll them up, dip them in buttermilk, coat them in cornflakes and such and bake. But as for me and my household…


Ingredients
:

  • 2-4 chicken breasts
  • cheese (Swiss, but we’re using Mozzarella b/c it’s what we have on hand), 1 oz. per person
  • ham slices, slice per person
  • seasonings to taste


Directions
:
1. Butterfly chicken.
2. Place a slice of ham and an ounce of cheese (about the size of a domino) in each breast.
3. Sandwich it all together and season both sides of chicken with salt, pepper, parsley and thyme (it sometimes helps to have just a bit of olive oil on there before seasoning).
4. Cook – we’ll be using our George Foreman. I’m sure this would be insanely good on an outdoor grill, but pan cooking, or even baking, is just fine.
5. Serve with Roasted Broccoli.

* An even easier option (can you believe it?!) would be to just cook some seasoned chicken and top it with ham and cheese, pop it under the broiler for a bit and bam, you’re done…


VERSION 4

Shopping List, Part I (January)

This list is meant to work with the diet plan and with the meals for the month. Make sure to refer to my shopping tips and then make the necessary changes to this list in order to fit your needs.

Produce:

garlic

cilantro

bell peppers (1 of each)

lettuce (C)

spinach

carrots

limes?

zucchini

squash

broccoli

celery


Canned:

water chestnuts

28 oz. diced tomatoes (3)

mushrooms (C)

black beans

tuna (C)

chicken (C)

oatmeal

pineapple


Grains:

bread (C)

pita (TJ)

baguette?

brown jasmine rice (TJ)

bagels (C)

English muffins


Protein:

hams slices (C)

turkey bacon

chicken (C)

eggs (C)

almonds (C)

other nuts (peanuts/cashews)


Dairy:

cheese (C)

yogurt

cottage cheese


Miscellaneous:

tofu (TJ)


* C = Costco; TJ = Trader Joes

Meals for the Month (January)

Sorry that this is coming a couple of days late. Our internet keeps cutting it and out, so I wasn't able to get this on when it should have been... But you can refer to anything that's "old" for future recipes or as replacement recipes for others.

I'll keep coming back and updating this post with links to each meal. And if you're wanting to follow the diet plan, make sure to check which version the dinners correspond with (they'll be labeled in their individual posts).

And the only real theme nights are Mexican Monday and Leftovers/Scrounge Night. Nothing too clever; my brain has already been exhausted trying to make everything in the puzzle fit. Enjoy!


Tuesday-9: Quick Chicken Cordon Bleu w/ Roasted Broccoli

Wednesday-10: Italian Sub Stoup

Thursday-11: Chicken Fajitas

Friday-12: Ginger Soy Chic Lettuce Wraps

Saturday-13: Leftovers/ Scrounge Night

Sunday-14: Quick Cassoulet Stuffed Bread Melts w/ Quick and Fancy Broccoli


Monday-15: Tex-Mex Grilled Chicken

Tuesday-16: Spicy Stir-fry w/ Chicken and Nuts

Wednesday-17: Bacon Wrapped Chicken w/ Stuffed Potatoes

Thursday-18: Italian Garden Veggie Minestrone

Friday-19: Mexican Pasta w/ Chipotle Sausage

Saturday-20: Leftovers/ Scrounge Night

Sunday-21: Grilled Chicken w/ Stuffed Zucchini


Monday-22: Salsa Stoup w/ Chicken Quesadillas

Tuesday-23: Chicken w/ Mustard Lemon Sauce

Wednesday-24: Thai Chicken Salad

Thursday-25: Chicken Stir-fry w/ Peanut Sauce

Friday-26: Chicken Breast Subs w/ Sausage

Saturday-27: Leftovers/ Scrounge Night

Sunday-28: Spicy Chicken Rolls w/ Avocado Dip


Monday-29: Southwestern Pasta Bake

Tuesday-30: Honey Mustard Chicken w/ Salad

Wednesday-31: Chicken Stir Fry

The Not-So-Dreadful Diet


P90X MEAL PLAN

Level III: portion approach


I) Breakfast

A) Version 1

1) Scramble I

(a) 6 egg whites (1 protein)

(b) 1.5 oz. ham slices OR 1 slice bacon (½protein)

(c) 1 oz chese (1 dairy)

(d) 1 small potato (1 carbohydrate)

Total: 1.5 proteins, 1 dairy, 1 carbohydrate

2) Scramble II

(a) 6 egg whites (1 protein)

(b) 1.5 oz. ham slices OR 1 slice bacon (½ protein)

(c) 1 oz chese (2 dairy)

Total: 1.5 proteins, 1 dairy

3) Scramble III

(a) 6 egg whites (1 protein)

(b) 1.5 oz. ham slices OR 1 slice bacon (½ protein)

Total: 1.5 proteins

B) Version 2

1) 1 c. oatmeal (1 carbohydrate)

2) 8 oz. yogurt (1 dairy)

(a) 2 T. honey (1 condiment)

3) 1 serving fruit (1 fruit)*

Total: 1 carbohydrate, 1 dairy, 1 fruit, 1 condiment

C) Version 3

1) 1 English muffin (½ carbohydrate)

2) ½ c. yogurt (½ dairy)

3) 1 serving fruit (1 fruit)*

Total: ½ carbohydrate, ½ dairy, 1 fruit

D) Version 4

1) Half bagel (½ carbohydrate), toasted with:

(a) 1 oz. cheese (1 dairy)

(b) 3 oz. turkey (1 protein)

2) 8 oz. yogurt (1 dairy)

(a) 2 T. honey (1 condiment)

3) 1 serving fruit (1 fruit)*

Total: ½ carbohydrate, 2 dairy, 1 fruit, 1 protein, 1 condiment

II) Lunch

A) Version 1

1) Salad I

(a) 6 oz. chicken (2 protein)

(b) ½ c. cottage cheese (1 dairy)

(c) 4 c. lettuce (2 vegetables)

(d) 4 T. dressing (50-100 calories)

Total: 2 protein, ½ dairy, 2 vegetables, 1-2 condiments

B) Version 2

1) Salad II

(a) 6 oz. tuna, drained (2 protein)

(b) 1 oz. cheese (1 dairy)

(c) 4 c. lettuce (2 vegetables)

(d) 2-4 T. fat free dressing (50-100 calories)

Total: 2 protein, 1 dairy, 2 vegetables, 1-2 condiments

C) Version 3

1) Chicken Salad Sandwich

(a) ½ pita (½ carbohydrate)

(b) 6 oz. canned chicken (2 protein)

(c) ½ c. cottage cheese (½ dairy)

(d) 1.25 oz. mayo (1 fat)

(e) ½ c. pineapple (½ fruit)

(f) water chestnuts

(g) 1 oz. cashews (1 snack)

(h) ½ c. celery + lettuce (1 vegetable)

Total: 2 protein, ½ dairy, 1 fat, 1 snack, 1 vegetable, ½ carbohydrate, ½ fruit

D) Version 4

1) BLT sandwich

(a) 4 slices turkey bacon OR 6 0z. ham slices (2 protein)

(b) 1 slice bread (½ carbohydrate)

(c) 1 c. lettuce + sliced tomato (1 vegetable)

(d) mayonnaise (½ fat)

Total: 2 protein, ½ carbohydrate, 1 vegetable, ½ fat

III) Snacks

A) Version 1

1) protein drink

(a) 1 c. rice milk (1 dairy)

(b) 1 scoop vanilla soy powder (snack)

(c) 3 oz. tofu (1 protein)

(d) 1 c. frozen berries (1 fruit)*

Total: 1 dairy, 1 fruit, 1 protein

2) muscle milk

(a) muscle milk powder

(b) 1 c. water

3) 1 oz. almonds

4) 2 oz. dried fruit

B) Version 2

1) protein drink

(a) 1 c. rice milk (1 dairy)

(b) 1 scoop vanilla soy powder (snack)

(c) 3 oz. tofu (snack)

(d) 1 c. frozen berries (1 fruit)*

Total: 1 dairy, 1 fruit, 1 protein

2) muscle milk

(a) muscle milk powder

(b) 1 c. water

3) 1 oz. almonds

4) 2 oz. dried fruit

C) Version 3

1) muscle milk

(a) muscle milk powder

(b) 1 c. water

2) protein bar OR 2 T. peanut butter w/ celery

3) 3 oz. string cheese

4) 2 oz. dried fruit OR 2 oz. turkey jerkey

D) Version 4

1) protein drink

(a) 1 c. rice milk (1 dairy)

(b) 1 scoop vanilla soy powder (1 protein)

(c) 1 c. frozen berries (1 fruit)*

Total: 1 dairy, 1 fruit, 1 protein

2) muscle milk

(a) protein powder

(b) 1 c. water

3) 1 oz. almonds

4) 2 oz. dried fruit

IV) Dinner

* The way this works is you follow one version throughout the entire day. So version 1 breakfast goes with version 1 lunch, version 1 snacks and version 1 dinner. When I post this month's meals, I will have a number assigned to each dinner, which then determines the versions of meals you follow for the day. Once again, this is how we are eating to make sure we're getting in the requirements for the day. You on the otherhand, can mix it up and change it around, to match your family's needs.

Wait Just a Second...

I had wanted to do this earlier, way earlier. I realize it’s been a long time since my last post, and in all honesty, the crème de la crème of holidays has passed. But I wanted to talk a bit about my family’s traditions surrounding food, since this is a site dedicated to food!

My maiden name is Borgia, which most of you know. No, it’s not French, it’s Italian. And although I may only be ¼ Italian and don’t even look it, I am proud of it and I take it to the extreme! All of us Borgias do! ;)

Every Christmas I hear stories of my great-grandmother’s feasts, and how it’s changed over the years. Back then, prospective additions to the family were measured according to how many raviolis you could eat! But I grew up with relatively simple spreads in comparison. Christmas Eve we have Italian Sausages, with homemade marinara, of course. We also have an anti pasta platter and a few families over to share in the goodness. And Christmas morning we’d sit on the stairs munching on sfincies, Italian drop-doughnuts made with sourdough and coated in powdered sugar. But Christmas day is the coup de grace: homemade raviolis, which are prepared a couple of weeks before and left to adorn our kitchen until the big day when they’re cooked. Sometimes we’d stick them in the fridge or freezer if we wanted our room back, but the only place we really wanted them was in our bellies! Mmmmmm.

Brad’s family did things a little differently, but just as special and memorable to him and his kin. Brad comes from a German lineage, which I’ll talk about more on our family site (when I talk about the rest of our traditions besides food). His family has a big get together with several friends and neighbors on Christmas Eve where his mom serves up taco soup with Frito chips. Don’t forget the chips (my mistake)! Christmas day is then filled with cold cereal from their stockings (a treat in the Summers family) for breakfast with the rest of the day spent munching on goodies they’ve received. Whatever is easiest for mom is their motto!


Now on with the show!