Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Wednesday, August 31, 2011

Orange French Toast

18 weeks left in the year, and I'm determined to lose weight.  Combined with a love of food, this can be a tricky game to play.  So I'm currently all about portion control and including fruits and vegetables and making recipes that won't sabotage my diet.   I found this breakfast recipe in a Weight Watchers cookbook.    This entire breakfast, including the turkey sausages, was only 370 calories... not bad for a huge portion!  It definitely filled me up.

Orange French Toast

Orange French Toast from "Simply the Best" Cookbook
Makes 2 servings
250 Calories (4 WW points)

Ingredients:
1/2 cup skim milk
1/3 cup fat-free egg substitute
1 tablespoon orange zest
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
4 slices low-calorie whole wheat bread
1/2 cup nonfat or lowfat vanilla Greek yogurt
1 large naval orange, cut into slices
1/2 cup sliced strawberries

Directions:
In a shallow bowl, combine milk, egg substitute, orange zest, vanilla, and cinnamon.  Dip the bread slices into the egg mixture, coating both sides and allowing the liquid to be absorbed.

Spray a nonstick skillet with cooking spray and allow it to heat.  Add the bread, 2 slices at a time, and cook until browned on one side, about 3 minutes;  turn over and cook 2 minutes longer.  Cut the French toast slices diagonally in half.  Place 4 halves on each plate;  top with the yogurt and fruit.

Tuesday, August 30, 2011

The Chicken a la King and I Casserole

"A Funny Thing Happened on the Way to the Supermarket"
(A collection of recipes based on Musical titles)
  1.  The Music Manicotti
  2. Gentleman Prefer Blondies
Recipe #3:  The Chicken a la King and I Casserole 
I LOVED this recipe.  It was creamy and cheesy and delicious.  I was going to add peas and maybe carrots or mushrooms for extra vegetable content, but I completely forgot.  And let's face it-- I hate mushrooms.  I ended up following the recipe except I omitted the almonds.  I froze half and baked the other.  I paired the casserole with a strawberry spinach and arugula salad.

"The Chicken A La King and I Casserole"
From Taste of Home Test Kitchen - Healthy Makeover Recipe
Yield: 8 servings (1 cup each)
306 calories

Ingredients:
  • 8 ounces uncooked wide egg noodles
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 2/3 cup fat-free evaporated milk
  • 6 ounces cubed reduced-fat process cheese (Velveeta)
  • 2 cups cubed cooked chicken breast
  • 1 cup sliced celery
  • 1/2 cup chopped green pepper
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/3 cup dry bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 cup slivered almonds


Directions:
  • Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.
  • Drain noodles; add to chicken mixture and mix well. Transfer to two shallow 2-qt. baking dishes coated with cooking spray. Cover and bake at 400° for 20 minutes.
  • Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden.