Balsamic Vinagrette

For a little while, I was toying with the idea of taking Ali to help me with my weight-loss. Well, I haven't tried it, but I did find a book @ the dollar store with a bunch of recipes put out by the "Ali people". There are lots of yummy things I want to try. Anyway, that is where I got this recipe. This dressing is super-easy. It's REALLY strong on the vinegar side of flavor, but it makes a very good addition to some things. If you like it, YOU might also have it on salad, but it's just too strong for me & my lettuce & tomato salad. I did LOVE the flavor it gave to my Grilled Portabello Mushroom Sandwiches & my Bread salad.

2/3 C. Balsamic Vinegar
2 Tbs. Dijon Mustard
1/2 tsp. seasoned salt
1/2 tsp. sugar

Mix/whisk all ingredients together. Adjust seasonings, if desired. Store in the refrigerator.

Bread Salad

I really miss going to Wildflower Bakery in AZ. It's kind of like Panera, but different. Almost everything you order comes with a bread salad. It sounds weird, but it is SO yummy. Well, I made my own that I thought would go well with my Grilled Portabello Mushroom Sandwiches that I made tonight. So, here is my version of Bread salad too.

3 Roma Tomatoes, seeded & chopped
1/4 yellow pepper, diced
1/3 English cucumber, diced
green onion
Sourdough bread, cut/torn into pieces
2-4 Tbs Balsamic vinegrette
juice of 1/2 - 1 lemon
garlic powder (because I forgot the REAL garlic)
salt/pepper to taste

Put all ingredients, except bread, into a large bowl & tos to mix. Add bread & toss to coat. Refrigerate or serve right away.

I'm looking forward to having a little more tomorrow too. The flavors will have had time to blend more. Yummy!

Grilled Portabello Mushroom Sandwiches

I made the yummiest sandwiches for dinner tonight.

Portabello Mushrooms
Balsamic Vinagrette
Fresh Basil
Provolone cheese (or mozarella)
Sourdough or another hearty bread (enough slices for sandwhiches)
olive oil
spinach

Brush the mushroom caps with the balsamic vinagrette. Grill on medium heat until tender. Brush with more vinagrette. Brush one side of bread with a little olive oil & grill on low-medium. Place cheese on bread, so it melts. When cheese is warm, top with grilled mushroom a little spinach and the other slice of bread.

Black Bean Chicken Enchiladas

1 can (15.5oz) black beans
1-1/2 C. (6 oz.) shredded cheese
12 oz. cooked chicken, diced small
1 C. salsa
1 can (20oz.) Rosarita enchilada sauce
1 C. Milk (1%)
12 - 6" flour tortillas

Preheat oven to 375. Drain & rinse beans. Mix beans, 1 C. of cheese, chicken and salsa together in a bowl. In another bowl, mix enchilada sauce & milk. Spray a 9 X 13 inch pan or baking dish with a little Pam. Put about 1 to 1-1/2 C. of sauce mixture into the bottom of dish. Put tortillas on a plate and cover with a towel. Microwave approx. 30-60 seconds to soften tortillas and make them pliable. Put 1/3 C. of chicken mixture on each tortilla & roll up. Place each seam-side down in the pan. Continue using all the filling & tortillas. Pour remaining sauce over enchiladas, coating completely. Top with remaining 1/2 C. cheese.

Bake @ 375 for about 20-30 minutes until sauce is bubbly & enchiladas are heated through. Let sit for 5-10 minutes before serving.

Makes 12 Enchiladas.
1 enchilada = 247 calories - 8.5g fat - 23.5g carb - 3g fiber - 17g protein
2 enchiladas = 494 calories - 17g fat - 47g carb - 6g fiber - 34g protein

These were super-yummy, but I think I prefer corn tortillas. Next time, I think I'll use 1/4C. filling in each of 16 corn tortillas. I can't wait.

Chicken & Broth

I have gotten good at cooking, deboning & freezing chicken to help make quicker meals in the evening. I was really happy with my last batch.

10-11 lbs. Bone-In Chicken (whole or cut-up, or all breasts, etc.)
2-3 carrots
1 lg or 2 sm onions
5-6 cloves garlic
12-14 c. water
3 Tbs chicken base or boullion

Coursely chop veggies & put them in blender with 2 c. of water. Puree until smooth. Pour over chicken in large stock pot or dutch oven. Add boullion and remaining water. Bring to a boil & cook until chicken is cooked & tender. Remove chicken from liquid, then cool & de-bone. Taste broth. Continue to boil to reduce broth if needed. Cool then skim fat. Separate chicken into freezer bags or containers with 1/2 cup of broth in each. Separate remaining broth into containers. Refrigerate for 2+ hours then put in freezer.

White Cake Icing - Just like buttercream.

I found this recipe for decorating cake icing on Cooks.com. I was really happy with the way it turned out.

1 1/2 c. Shortening (9 oz. by weight)
2 Tbs. butter
2 tsp vanilla (use clear for white frosting)
Dash of salt
1/2 c. warm water
2 lb. confectioner's (powdered) sugar

Cream butter & shortening until fluffy. Add vanilla & part of water. Beat on medium and gradually add sugar and add the rest of water. Add more water, a tablespoon at a time, until desired consistency.

Double Chocolate Zucchini Bread

2 sm. zucchini (about 1/2 lb. total) or 2 c. grated
4 c. flour
1/2 c. cocoa
1 1/2 c. sugar
1 tsp. baking soda
1/2 tsp. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
3 eggs
1 1/2 c. milk
2 tsp. vanilla
1 c. semi-sweet miniature chocolate chips

Heat oven to 350 degrees. Butter 2 (8 x 4) loaf pans. (Or, prepare muffin pans)

Grate zucchini. In a large bowl, combine flour, cocoa, sugar, baking soda and powder, salt, cinnamon, and nutmeg. In another bowl, combine zucchini except the chocolate chips. Stir into dry ingredients until just blended. Stir in chocolate chips.

Pour batter into prepared pans. Bake until a toothpick stuck in the center of the bread comes out clean, about 1 hour 15 minutes. Cool on rack 10 minutes, then remove from pans and cool completely. Bake muffins about 20 minutes, about 10 minutes for mini-muffins.

For a single batch, I got 2 dozen regular-sized muffins & 2 dozen mini-muffins. Muffins freeze well & reheat/thaw easily in microwave.

For more fiber, use 1/2 whole wheat flour & 1/2 white flour. Optional: add 1/2 c. wheat germ, 1/2 c. flax seed, 1-2 Tbs more milk, and double baking powder.