Well it's that time of year, isn't it? Time to start losing that weight we gained over the holidays. Personally, I don't believe in diets. I do believe in sensibility and all things in moderation. I think food is meant to be enjoyed and it's possible to eat even really "sinful" stuff once in awhile and still be healthy. This recipe is actually relatively healthy and tastes really yummy. So you can feel free to indulge a little without feeling guilty.
Banana Pudding Squares
20 reduced-fat vanilla wafers, finely crushed
3 tablespoons margarine, melted
1 8 oz package light cream cheese, softened
1/2 cup powdered sugar
1 8oz carton fat-free whipped topping, divided
3 medium bananas
3 cups low fat milk
2 small packages instant vanilla pudding (regular or sugar-free)
Mix vanilla wafers and margarine. Press into the bottom of a 9x13 baking dish. Mix cream cheese and powdered sugar until well-blended. Fold in 1 1/2 cups of the whipped topping. Spoon evenly over crust, spreading carefully. Slice bananas in half cross-wise, then in half again length-wise. Arrange over cream cheese mixture. Mix pudding and milk together with a wire whisk for 2 minutes. Pour over bananas. Spread remaining whipped topping over pudding. Chill for at least 3 hours before serving. Garnish with shaved chocolate, if desired.
Thursday, January 8, 2009
Sunday, January 4, 2009
Kansas City Steak Soup
January is National Soup Month - and I have LOTS of soup recipes. I love a hot, hearty bowl of soup when is cold and snowy outside. I usually make soups in my crockpot. Just throw everything in there before I leave for work, then it's all ready when we get home. All I need to do is heat up some rolls or bake some quick biscuits and dinner is done.
My first soup recipe for this month honors my humble little home city - Kansas City. By the way, USA Today has named Kansas City as one of five travel destinations to watch in 2009. Pretty cool, huh? Anyway - this soup is very similar to the one served at the Plaza III Steakhouse (which I have never eaten at because it's really pricey). It's also similar to one I used to get at a place called Walt Bodine's. Walt Bodine was a funny little guy that did commentaries on one of the local news programs when I first moved to Kansas City. He was kind of the Andy Rooney of KC. He's been gone for years and his restaurant isn't there anymore either. Soup's still good though.
Kansas City Steak Soup
1 pound sirloin steak, cut into small pieces
1 cup margarine
1 cup all-purpose flour
8 cups water
1 large carrot, diced
1 large onion, chopped
1 stalk celery, diced
1 16 oz package frozen mixed vegetables
1 16 oz can stewed tomatoes
12 cubes beef boullion
2 tablespoons margarine
Make a roux by melting the margarine, then stir in the flour. Brown gently, stirring constantly, over medium heat. Cook until it is a light brown color. Gradually add 2 cups of the water to the roux, stir until smooth. Add remaining water, carrot, onion, celery, frozen vegetables, stewed tomatoes and boullion cubes.
Saute the steak in 2 tablespoons margarine until brown; drain. Add the browned meat to the soup. Bring to a boil; lower heat and simmer, stirring occasionally for 1 1/2 hours, or until vegetables are tender. Season to taste with ground black pepper.
To cook in the crockpot: Prepare the roux and stir in two cups water until smooth. Brown the steak. Place everything in the crockpot and cook on low until the vegetables are tender.
My first soup recipe for this month honors my humble little home city - Kansas City. By the way, USA Today has named Kansas City as one of five travel destinations to watch in 2009. Pretty cool, huh? Anyway - this soup is very similar to the one served at the Plaza III Steakhouse (which I have never eaten at because it's really pricey). It's also similar to one I used to get at a place called Walt Bodine's. Walt Bodine was a funny little guy that did commentaries on one of the local news programs when I first moved to Kansas City. He was kind of the Andy Rooney of KC. He's been gone for years and his restaurant isn't there anymore either. Soup's still good though.
Kansas City Steak Soup
1 pound sirloin steak, cut into small pieces
1 cup margarine
1 cup all-purpose flour
8 cups water
1 large carrot, diced
1 large onion, chopped
1 stalk celery, diced
1 16 oz package frozen mixed vegetables
1 16 oz can stewed tomatoes
12 cubes beef boullion
2 tablespoons margarine
Make a roux by melting the margarine, then stir in the flour. Brown gently, stirring constantly, over medium heat. Cook until it is a light brown color. Gradually add 2 cups of the water to the roux, stir until smooth. Add remaining water, carrot, onion, celery, frozen vegetables, stewed tomatoes and boullion cubes.
Saute the steak in 2 tablespoons margarine until brown; drain. Add the browned meat to the soup. Bring to a boil; lower heat and simmer, stirring occasionally for 1 1/2 hours, or until vegetables are tender. Season to taste with ground black pepper.
To cook in the crockpot: Prepare the roux and stir in two cups water until smooth. Brown the steak. Place everything in the crockpot and cook on low until the vegetables are tender.
Thursday, January 1, 2009
Happy New Year!!
Happy 2009! I hope you all have a joyful year.
They say that eating black eyed peas on New Year's Day brings you good luck for the year. I have to tell ya - black eyed peas are not my favorite food. It's one of those things that I will eat - I just don't really care for them. I won't go out of my way to get them. But - I do like this recipe for Mississippi Caviar. It has lots of other stuff so it's not just plain ol' black eyed peas. This is good with tortilla chips, crackers or crostini (crispy toasted bread slices). You can add more spice by adding jalapeno peppers or diced green chilis. If you don't like any spice at all, you can use plain diced tomatoes.
Mississippi Caviar
2 15 oz cans black eyed peas, drained
1/2 cup diced green pepper
1/3 cup diced red onion
1 10 oz can Rotel (tomatoes and green chiles)
1 teaspoon minced garlic
1/2 cup Italian salad dressing
Mix all ingredients. Cover and chill for several hours. Serve with tortilla chips, crackers, crostini, etc.
They say that eating black eyed peas on New Year's Day brings you good luck for the year. I have to tell ya - black eyed peas are not my favorite food. It's one of those things that I will eat - I just don't really care for them. I won't go out of my way to get them. But - I do like this recipe for Mississippi Caviar. It has lots of other stuff so it's not just plain ol' black eyed peas. This is good with tortilla chips, crackers or crostini (crispy toasted bread slices). You can add more spice by adding jalapeno peppers or diced green chilis. If you don't like any spice at all, you can use plain diced tomatoes.
Mississippi Caviar
2 15 oz cans black eyed peas, drained
1/2 cup diced green pepper
1/3 cup diced red onion
1 10 oz can Rotel (tomatoes and green chiles)
1 teaspoon minced garlic
1/2 cup Italian salad dressing
Mix all ingredients. Cover and chill for several hours. Serve with tortilla chips, crackers, crostini, etc.
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