Sweet-n-Spicy Salsa

Last week, I made this salsa recipe because I was craving avocados and was sure I would. just. die. if I didn't have something with avocado. All I had to do was sign onto my Gmail Chat, see that Cass was online, and said "I need something with avocado RIGHT NOW," and since we're exactly the same week in our respective pregnancies, she understood my urgency and sent me directly to this recipe and it was AWESOME.

But there's a catch. My husband, as wonderful as he is, doesn't like avocado. I know, right? Who IS this man I married? And he watched me make the salsa and kept saying how GOOD it looked and he sure would love some mango salsa. And I was all like "Do you see mangoes anywhere?" He was all like "Ewwww, fine." I digress. So this week at the supermarket, he bought a mango and asked if I'd help him concoct a sweet-n-spicy salsa. And so we did! Not to toot my own horn or anything but it is damn fine. Like Taye Diggs damn fine.

I'm going to put it over a pan-seared Mahi Mahi filet for dinner tonight, but it is also very yummy with chips, which I may or may not have had a whole bowl of this afternoon. Hey, I'm 8 months pregnant. I can eat a whole bowl of Tostitos if I want to and if you look at me funny while doing it, I'm liable to eat you too.

So, here it is.

What you need:

5-6 diced roma (plum) tomatoes
5-6 tomatillos
1 small cucumber, peeled, seeded, and diced
1 mango, diced
1 jalapeño, diced
1/2 c. chopped cilantro
1/2 c. chopped red onion
3/4 c. diced canned (jarred) peaches
1/8 c. orange juice or 1/8 c. peach juice
juice of one lime
2 tsp. sugar

Few things of note:
1) Depending on the amount of spice you want, leave the ribs (the white part inside the pepper) or remove it from the jalapeno. All of the spice is in the ribs and seeds. Add/remove to your preference.
2) The reason I say to use the canned/jarred peaches is that I also used some of the juice in the jar. If you'd rather use fresh, use a splash or two of orange juice.
3) Feel free to add avocado in it. I set some aside and added avocado to my own stash and it's fantastic.
4) Cover and store for at least an hour. This is great to eat soon but is much better after the flavors marinate in a sealed container overnight.

Making the salsa:

-Mix all ingredients. That's it! How easy!


After it sits overnight, stir and serve on top of your choice. I think this would be best with light white meats - grilled chicken, pork loin, or grilled/pan-seared fish like swordfish, mahi-mahi, sea bass, etc.

Easy Wheat Bread

One of our contributions from our contest (Sorry it took me so long to post this. I, um, lost it)...

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This recipe doesn't do one big loaf, but each quarter of the small loaves is
very good sliced open and eaten with cheese. These were made for communion
in church while I was growing up - my sister's comment about the wafers at
communion - "Mom, I thought you said they couldn't recycle styrofoam!" -
convinced the church that freshly baked bread might be a better idea.

JANET WARD'S WHEAT BREAD RECIPE

7/8 cup of lukewarm water
1/4 cup honey
1/8 cup oil
2 cups whole wheat flour
1/4 teaspoon salt
1 package dry yeast (1 1/2 tsp)

Measure the water into a mixing bowl and add the yeast, stirring until
dissolved; then stir in the honey, oil and salt.

Add the flour and with the hands mix it in completely. If the flour does not
completely dampen, add a tablespoon or more of water.

Turn the dough out onto a lightly floured board and knead thoroughly for 5
minutes. THIS KNEADING IS IMPORTANT. Replace the dough in the bowl, cover
with a damp cloth or towel and let it rise in a warm place until it has
doubled in bulk (1 - 1 1/2 hrs--less time if you use rapid rise yeast). Turn
the dough out onto a lightly floured board again and knead for 2-3 minutes.
Divide the dough into three loaves (divide in two for a larger loaf--easier
to feed a larger family. Do not try to cook it as one loaf). Press crossed
lines on each loaf with a knife, not cutting through, so that the baked
laves may be easily divided in quarters. Place the loaves on a lightly oiled
baking sheet and bake at 350 degrees Fahrenheit for 15 to 20 minutes, if you
cook in three loaves. If you cook in two loaves or make multiple batches,
cook until the loaves sound hollow when tapped on the bottom.

Cool the loaves. These store well in the fridge so you can make them on the
weekend when you have more time and enjoy them throughout the week.

Refrigerator Muffin Mix

Recipe contributed by Multi-Tasking Mommy

In our family, we LOVE muffins. Well, the bunny more than my hubby and myself, but still--we love them!

We also need more fiber in our diet, so what better muffin to make than a bran muffin, right?!

Well, the problem with muffins is that although we love them, I find that they go stale too quickly and then they don't all get eaten up. I know we can freeze them, but there is something about FRESH homemade muffins that is just so yummy!

My Mom has been making this Bran Muffin recipe for years and what makes it great is that the batter keeps and lasts in the fridge for up to 6-8 weeks. Yes, you read that right! So, you make the batter, bake up as many muffins as you like and leave the rest of the batter in the fridge. You can make as few or as many muffins as you like and enjoy them fresh for as long as the batter lasts you--which for us definitely isn't 6-8 weeks, let me tell you!

Refrigerator Bran Muffin Mix
5 1/2 cups flour
2 1/2 cups sugar
3 cups natural wheat bran
2 cups All Bran cereal
3 tbsp baking soda
1 qt buttermilk
1 1/2 cup oil
4 eggs
1/2 cup molasses
2 cups raisins

Add liquid to dry ingredients and add raisins.
Bake 20 minutes at 375 degrees.
Mix keeps 6-8 weeks in a sealed container (best to use glass).

Cheesy Chicken Shells with Spinach

This recipe is another from the Lisa arsenal (I only have TWO left - so for the love of god Lease - I need more of the good stuff!). Let's be honest, I've been living in a magical world for the last 31+ weeks where food is plentiful and nothing is off limits. This mentality has given me some great experiences with food, truly moving moments between me, french bread and a jar of nutella (okay jars, details, whatever). I do recognize that this food haze phase will have to come to a conclusion when Lexi makes her appearance and I have thoughts of fitting into pre-Lexi clothing....this recipe with it's WW points will be making an appearance for sure. I may even make it to have in the freezer for the weeks after Lexi is born....or to eat the entire pan for dinner on Saturday ,whichever comes first.

Cheesy Chicken Shells with Spinach

I received this recipe from a friend who cannot recall where she found it - Possibly a recipe posted on weight watchers.com?! 10 WW points for 3 shells and it serves 4 people (very filling!!)

What you need:

• 4 oz. uncooked jumbo pasta shells (about 12)
• 1 ½ c. canned tomato sauce
• 2 egg whites, slightly beaten
• 16 oz part skim ricotta cheese
• 4 oz. diced chicken (small dice; could also shred)
• ¾ c. chopped frozen spinach cooked and drained
• 1 tsp. garlic powder
• 1 tbsp. oregano
• ¾ c. shredded mozzarella cheese
• 1/3 c. grated parmesan cheese

What you do:

1. Cook shells, drain, and rinse with cold water
2. Coat 13x9 pan with ½ c. sauce
3. Stir together in a bowl – egg, ricotta, diced chicken, garlic powder, oregano, drained spinach. Stir in ¼ c. mozzarella, and all parmesan
4. Spoon mixture into shells
5. Cover with remaining sauce
6. Cook 30 minutes at 350 (whoops- totally put 3 minutes in here - it's 30 sorry for confusion!)

AndreAnna's Could-You-Possibly-Be-Lazier Cinnamon rolls

The other day, I found myself staring in the refrigerator, as us ginormously pregnant women often do. I wanted something but wasn't sure what. And then I figured it out! Mike makes Alton Brown's cinnamon rolls from scratch (and you would punch a puppy for these), rolls out his own dough, lets it rise overnight, etc. etc. I didn't have time for that. I decided I wanted cinnamon rolls Right. This. Minute. Or. I Would. Just. Die.

So, I concocted these. They were as tasty as they were ugly. Though I could have arranged them nicer on a plate, I couldn't wait that long and ate them right off the rack.

Here's what you need:



ROLLS:
1/2 stick softened butter
2 tsp. cinnamon
2 tsp. sugar
1 tsp. brown sugar (not necessary but oh-so-yummy)
1 pkg. crescent rolls

FROSTING:
1 c. powdered sugar
1/2 c. softened cream cheese
2 tbsp. softened butter
2 tsp. vanilla

For the rolls:
1) Mix all ingredients in a bowl. Use microwave if need help softening or stirring, but make sure you don't melt it too much.

2) Lay out your crescent rolls and spread the mixture down the center.

3) Roll up.

4) Bake according to instructions on your crescent roll package. (Note: I did not use non-stick foil (or parchment), though I should have because the butter leaked out, and some burned causing the fire alarm to go off. During naptime. Gah-reat. SO yes, some butter will leak out, but don't worry. There's still plenty inside)
5) Make the frosting by beating all ingredients together in your KitchenAid (seriously, how do people LIVE without these) or a hand mixer.

6) Spoon about a tablespoon on each roll while they are still hot. This will allow the frosting to melt a little, just like on a cinnabon!

7) Try not to eat the frosting by the spoonful. Seriously, you will start thinking what other things you can put this frosting on. I'm not kidding.
8) Let cool for a few minutes, if you can resist, and then enjoy!

Again, they may not look that pretty, but they sure do taste good. If serving to anyone other than a pregnant woman and her husband, I recommend putting them on a nice platter, rather than scarfing them down off the cookie sheet. But, that wasted too much time for us. :)

What you got here is a delish Chimichanga

Again, many thanks to Lisa for a delicious recipe with Weight Watcher Points attached to it. There are times in life where only a Chimichanga will do...and let me tell you this Chimichanga does and does and does.

Baked Turkey & Jack Cheese Chimichangas

I received this recipe from a friend who cannot recall where she found it - Possibly a recipe posted on weight watchers.com?! This recipe serves up to 8 and each chimichanga is 5 WW points

What you need:

• ½ pound uncooked ground turkey (it adds a few points, but my fiancé prefers 1pnd of turkey)
• 16 oz fat-free canned refried beans
• 8 oz salsa
• 1 tsp chili powder
• 3 tbsp scallions thinly sliced
• 1 c. shredded reduced fat Monterey Jack cheese
• Green chilies optional - to taste
• 8 large burrito size wheat flour tortillas

What you do:

1. Coat large skillet with cooking spray
2. Coat 13x9x2 baking dish with spray
3. Add turkey to skillet and cook – drain liquid and add beans, salsa, chili powder, and scallions and green chilies to taste. Cook until heated through. Stir in cheese.
4. Warm tortillas in the oven in foil for 10 min
5. Fill tortillas with ½ c filling. Fold and Roll.
6. Bake 20 min at 350
7. Serve with salsa and sour cream (count points for sour cream as extra)

It's Picnic season!

Finally, Old Man Winter seems to have keeled over and died. Good riddance. Even though it is 55 and raining in Jersey today, I am in denial and am pretending it is 80 and sunny! The weather has been looking up and warmer each week, though. I made my mother's famous macaroni salad for my daughter's birthday party tomorrow, and figured I'd share her recipe with you all. Every time we go to a BBQ (or a cookout as some of you call it) or a picnic, I make this and every time people ask for the recipe. It is so simple, easy, and yummy. Even my toddler eats it, even if she does pick out the vegetables.


What you need:

(not all items pictured because I'm pregnant and blond and have a hard enough time remembering to wear pants)

1 lb of elbow macaroni
1/2 c. chopped red onion
1/2 c. chopped green pepper
(or 1/4 c. each chopped celery and green pepper)
1 c. mayo
1/2 lb. cubed deli ham (get the good stuff)
1 packet dry ranch dressing
2 tbsp apple cider vinegar
2 tbsp milk

What you do:
1. Boil the macaroni as directed. But when it is finished and you drain it, cool it immediately with cold water.



2) Add in all chopped onion (and/or celery), pepper, and cubed ham. (Note: when you go to the deli, ask for the 1/2 lb. in a block so you can cube it)








4) Add in mayo, vinegar, milk, and ranch dressing.







5) Taste it. It is unlikely if it needs salt because the dressing usually is salty enough, but if you use low-fat mayo, you might need a little more.


Notes: My mother also puts in sliced black olives, in which case you definitely don't need anymore salt, but I am not a fan and leave it out. Also, this is best made the night before (or at least a few hours) the event. Overtime, the macaroni absorbs the mayo and you may need to add more to your taste. Plus, it gives time for all the flavors to meld.

Enjoy!