OOTD: Dinner in the City

I wore this to meet my grandparents for dinner in the city (great photobomb, Bowser!).  I don't get to see them often because they live so far away, but they were in town for a conference and we managed to find some time to meet up.

I am a big fan of sweater dresses, just dressy enough without looking like you are trying too hard, and always classic (so I can wear them for more than one season).

Oh, and they don't show your armpit sweat when you are stressed out because said drive to the city took twice as long as it should have with lots of traffic that then resulted in your carsick-prone daughter vomiting all over herself and your car. Or something like that.

In the end, we made it with enough time to enjoy our dinner and our visit, and vomit wipes up easy enough.

Family Dinner: Cincinnati Chili

And now I present to you Cincinnati Chili....the other chili.  The best chili (really).  I love this stuff.  The ingredients are weird, but it is good.

I made this on the stove, but you can just dump everything in a crock pot and let it cook for 6-8 hours and adjust your spices before eating.  If it is too soupy, turn it on high and cook uncovered to reduce some of the water content.

My favorite way to eat this is on top of spaghetti noodles, with shredded reduced-fat cheddar cheese, diced onion, and lots and lots of Franks red hot sauce.


Cincinnati Chili
Makes 8 Servings
230 cals / 8g fat / 15g carbs / 23g protein

2 lbs 96% lean ground beef
3 cups water
2 small onions, minced
4 cloves garlic, minced
1 28oz can crushed tomatoes
1 6oz can tomato paste
2 TB apple cider vinegar
1 TB Worcestershire sauce
4 TB chili powder
1/2 tsp cayenne pepper
2 tsp cinnamon
1 tsp allspice
1 square (2 rectangles) unsweetened bakers chocolate
2 bay leaves (remove these before serving)
1 tsp salt
1 tsp pepper


Mix the beef and water in a large pot until the beef is broken up into tiny tiny pieces, like a meat slurry.  Place the pot onto stove over medium heat.  Add the remaining ingredients and bring to a boil.  Partially cover and reduce heat, allowing to simmer about 2 hours, stirring occasionally.  Adjust your seasonings and serve over spaghetti noodles.

OOTD: The Casual Dress

Ahhhh, and another way to avoid wearing pants with an actual waistband....the casual dress. I actually wear this one quite a bit in the fall and winter. Something about dresses and tights is so comfy-cozy to me. I also hate all types of melon, am terrified of fish, and have to mute commercials. It's ok. I know I am different.

Family Dinner: Quick and Easy Lemon Pasta with Asparagus

This is based on one of my favorite recipes from weight watchers. The use of egg in the sauce thickens and coats the pasta, giving it that "creaminess" minus all the fat. It is quick and easy to make for those nights you don't feel like making an effort, and a great alternative to pasta and a jar of sauce.

For a switch you could also use 1 cup frozen peas in place of the asparagus.

Lemon Pasta with Asparagus
Makes 6 Servings
315 cals / 7g fat / 46g carbs / 16g protein

1 box bow-tie pasta (I use Barilla Plus)
2 tsp butter
1 tsp olive oil
3 cloves garlic, minced
1 bunch asparagus, ends trimmed off and cut into 1/2 inch pieces
1/2 cup chicken broth
1 egg
Zest and juice from 1 lemon
1 egg
1/2 cup Parmesan cheese
2 TB parsley, minced

Cook pasta in large pot according to directions. In a separate bowl, beat egg, lemon zest, and lemon juice together. Set aside.

Once pasta is cooked, drain and set aside. Return pot to medium high heat, and sauté butter, olive oil, garlic, and asparagus bits until asparagus turns bright green and begins to soften. Add chicken broth and bring to boil. Return pasta to pan and toss with asparagus and broth. Remove from heat and stir in egg mixture, cheese, and parsley, stirring well until pasta is coated. Season with salt and pepper. And top with a little extra cheese, if you want.

OOTD and Target Fails

Let's get this out of the way...yes I do realize after looking at this picture that this outfit is less than flattering. I think I will just title it "Yet Another Way to Get Away With Not Wearing Real Pants."

The reason I am sharing this is to talk about how much Target leggings suck. Now, before you get all defensive...hear me out. At this point in my life I consider myself an expert on comfortable pants (for the purposes of this post I am calling leggings pants....but please, in real life always remember...leggings are NOT pants!).

I have had the opportunity to sample several brands of leggings, all at reasonable costs, because seriously, who spends 60$ on leggings?? And after much research I have determined that Target is the absolute worst. I keep giving them a chance because I am a big believer in all things Target, but pair after pair, they dissapoint.  The material is thin, see-through in certain lights and at the stretch points, the elastic-y-ness of them blows, they are too short, they are prone to holes in the crotch...the list goes on, but the bottom line is - they suck.

Not to worry, I have found the best...for the same price, go to Kohls and get the Vera Wang brand leggings. They are wonderful. Thick, stretchy, elastic-y, a better cut, slightly longer, not see-through.  Basically, perfect.

You're welcome.

Family Dinner: Spaghetti Squash Alfredo Casserole

Here's the deal with spaghetti squash: I really like it.  It is easy to make, low in calories and carbs, and tasty.  But it is in no way whatsoever a substitute for pasta. People who tell you otherwise are dirty lying liars. 

That being said, it doesn't have a lot of flavor, so it goes well with lots of things that pasta would....like in this case, low-fat Alfredo sauce and bacon (duh. What doesn't go with bacon??).  Toss in some chicken and a salad on the side, and you have yourselves a meal.

Spaghetti Squash Alfredo Casserole
Makes 8 servings
240 cals / 10g fat / 17g carbs / 19g protein

1 serving low-fat Alfredo sauce (recipe here)
2 small spaghetti squash
1 small onion, diced
4 cloves garlic, minced
8 slices center cut bacon
2 cups cooked and shredded chicken breast
1 TB parsley, minced
1/2 cup reduced fat shredded mozzarella
Salt and pepper to taste

Heat your oven to 375 and spray a 13x9 pan with cooking spray.

Pierce both squash several times with a knife and microwave until done, about 15 minutes. (squash will be softened, and compress in the middle when pushed)

While squash is cooking, cook bacon slices in a medium frying pan until crispy. Remove bacon and cook onions and garlic until soft, about 5 minutes. Crumble bacon into a large bowl, and add cooked onions and garlic, chicken, and parsley.

Once squash is done, use a large knife to cut them in half length-wise, then scoop out and discard the seeds and pulp. Using 2 forks or tongs, shred the inside of the squash and add to to bowl. Mix in the Alfredo sauce and stir to mix well. Season with salt and pepper.

Spread squash mixture in dish and top with mozzarella cheese. Bake uncovered until hot and bubbly, 25-30 min.

Entertaining Appetizer: The Cheese Ball

The cheese ball is that quintessential appetizer...it might feel a little overdone, but is just so tasty and simple to make, that it just wouldn't be a party without one.

It is no secret that I love cheese, and this version is no exception. It is a perfect combination of sweet, salty, nutty, creamy, and cheesy.  A home run!

I used reduced fat cheeses (to help with my gluttony guilt), but feel free to splurge and go for the real deal.

Cranberry Bleu Cheese Cheese Ball

1 cup pecan chips
2 TB butter
1/4 cup sugar
1 tsp salt
1 tsp pepper
1/4 tsp cayenne pepper
8 oz 1/3 fat cream cheese, softened
1 container crumbled reduced fat bleu cheese (about 5 oz)
1/4 cup dried cranberries, coarsely chopped
1 shallot, minced
1 TB parsley, minced

Melt butter in a small sauté pan over medium heat, stir in sugar, pecan chips, salt, pepper, and cayenne. Cook over medium heat until sugar is melted and pecans are lightly toasted, stirring constantly, about 5 minutes. Spread nuts out on wax paper to cool. Can be made up to 5 days ahead. Once cool, keep in an airtight container or zip lock bag.

Mix softened cream cheese with bleu cheese crumbles, minced shallot, parsley, and cranberries. Stir to combine, then plop onto a peice of saran wrap, and using outside plastic wrap (to keep your hands clean), form into a rough ball shape, wrapping tightly in plastic. Refrigerate at least 2 hours to set. Can be made 1 day in advance.

Before serving, remove cheese from refrigerator and re-shape if needed. Spread pecan chips onto a plate or shallow dish and roll the cheese ball in the nuts to cover it, pressing the pecans as needed. Serve with crackers or pretzel chips.

Family Dinner: Turkey Chili and Healthier Cornbread

We are big chili fans in this house, and there are several different types in rotation. This is a more traditional version, made healthier by using lean ground turkey and upping the fiber content with two types of beans.

There are so many advantages to chili...the kids will eat it, it is full of lean proteins and fiber, and even a few vegetables, it makes a ton so there is plenty of leftovers to eat for lunch throughout the week, it is relatively easy to make and can be converted to a crock pot recipe no problem.

It turns out that making cornbread from scratch is every bit as easy and better tasting than a boxed mix, so cut out some processed foods and make your own. For this recipe I used half all purpose flour and half whole. Wheat flour. If you don't have whole wheat flour, you can use all regular flour.

Turkey Chili
Makes 10 Servings
215 cals / 4g fat / 24g carbs / 17g protein

1 lb lean ground turkey
2 onions, diced
4 cloves garlic, minced
1 green pepper, diced
1 jalapeño, seeded and minced
2 cups water
1 12 oz can petite diced tomatoes, drained
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
2 TB chili powder
1 TB smoked paprika
1 tsp ground cumin
1/2 tsp cayenne pepper
Salt and pepper to taste

In a large pot over medium heat, brown the turkey, breaking it up into small pieces. Add the onion and garlic and cook until onion is soft, about 10 minutes. Add the green pepper and continue cooking until pepper is soft, about 5 minutes. Stir in the remaining ingredients, and let simmer, partially covered, over low heat for ~2 hours. Adjust seasonings and serve.

Wanna make this in your crock pot? Follow the steps above through cooking the pepper and jalapeño, then mix everything together in your slow cooker and cook on low for 6-8 hours.


Low-Fat Cornbread
Makes 8 servings
176 cals / 4g fat / 29g carbs / 5g protein

1 cup fat-free milk
1 TB apple cider vinegar
1 cup corn meal
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
2 tsp baking powder
2 TB sugar
2 TB butter, melted
1/2 cup unsweetened applesauce
1 whole egg plus 1 egg white

Pre-heat oven to 400. Spray a 9" pan or baking dish with cooking spray and set aside. Combine the milk and vinegar and set aside. Meanwhile, in a smaller bowl, mix together the flours, cornmeal, salt, baking powder, and sugar. In a larger bowl, beat the eggs with a spoon, then add the applesauce and butter, stirring until mixed evenly. Add the milk, then stir in the flour mixture, mixing until just barely combined. Pour into your prepared dish and bake until golden, about 15-18 minutes.

Family Dinner: Healthier Chicken Spinach and Artichoke Lasagna with Low-Fat Alfredo Sauce

Wwwwwhhaaaaa? Low-fat Alfredo? This is almost too good to be true.

You know I am a Wisconsin girl at heart, which means that I will take my cheese any way I can get it, but I feel a little better knowing this low fat version won't end up on my ass. And no, it isn't as good as the real deal, but it my humble opinion, it is a close second. And it is way better than having to go out and buy new fat clothes.

And this healthified sauce is made even better by combining it with this lasagna....think warm spinach and artichoke dip all to yourself. With some chicken for a protein filler. This is another recipe made faster (and lazier) by pre-cooked and shredded chicken breasts and my food processor. As always, if you don't have one, then you need to get one you can still make this, easy-peasy.  You will just need to spend some extra time chopping.

Low-Fat Alfredo Sauce
Makes 8 Servings
115 cals / 7g fat / 6g carbs / 8 g protein

1 TB butter
2 garlic cloves, minced
2 TB flour
2 cups fat-free milk
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1 cup grated Parmesan cheese

In a large sauce pan, heat the butter over medium heat until beginning to bubble. Add the garlic and cook until fragrant, about one minute. Stir in the flour and cook until thick and smooth and slightly darkened. Using a whisk, slowwwwwwly stir in the milk. Continue whisking until smooth. Raise the heat to medium-high, and continue to stir with a whisk. Add the cream cheese, nutmeg, salt, and pepper. Continue to cook, stirring constantly until cream cheese is blended in smooth and sauce is thickened, about 10 minutes. Once thickened, remove from heat and stir in Parmesan cheese until smooth.

Chicken Spinach and Artichoke Lasagna
Makes 12 Servings
290 cals / 12g fat / 22g carbs / 22g protein

4 cloves of garlic
1/2 medium onion
1 box frozen chopped spinach, 10 oz, thawed and squeezed dry
1 can artichoke hearts in water, drained
1 container part-skim ricotta cheese
2 cups cooked and shredded chicken breast
1 egg
1/2 cup Parmesan cheese
1 1/2 cups reduced fat shredded Mozzarella cheese
12 no-boil lasagna noodles (I like the flat ones)
1 recipe low fat Alfredo sauce (see above)

Pre-heat oven to 375. Spray a 13x9 pan with cooking spray and set aside. In a food processor, process the garlic cloves until finely chopped. Add the onion and process until diced. Add the spinach and artichoke hearts and pulse it all together until everything is chopped up into little pieces and well-mixed.

In a separate bowl, beat the egg, then add ricotta, spinach mixture, shredded chicken breasts, and Parmesan cheese. Season with salt and pepper.

Spread ~1 1/2 cup Alfredo sauce on the bottom of the dish (enough to cover the bottom). Lay 4 lasagna noodles over the sauce (these will expand as they cook). Top with 1/2 ricotta filling, spread evenly over the noodles to the sides of your dish, then sprinkle with 1/4 cup Mozzarella cheese. Repeat layering with 4 more noodles, the remaining 1/2 of the ricotta mixture, and 1/4 cup Mozzarella. Top with last 4 noodles. Pour the remaining Alfredo sauce evenly over the top, then sprinkle with the remaining 1 cup of Mozzarella.

Cover dish with foil and bake for 45 minutes. Remove foil and bake on covered for an additional 10-15 minutes, until top begins to brown. Let sit for 5 minutes before cutting.

Lake Adventure

Here I am, all set for a day of trolley riding, a visit to the lake, and lunch with the family.

Expect to see a lot of "hair pulled back" photos in the near future. I am in serious need of a haircut. My split ends have won the war. I have given up and resorted to slicked back buns and ponytails. Because I don't know how to do "cute" ones. I need better hair.

Moving on....I consider this cashmere infinity scarf a serious splurge, I got it at Marshall's so it was a little cheaper that what you would expect for cashmere (I think it was ~50$), but still....it's a scarf. Thank god for places like Target and JC Penney to make up for that.

Speaking of Penneys....have you been lately? I just re-discovered it over the summer. They have some seriously cute and affordable stuff. It isn't the stuff your grandma is made of anymore.  Check them out!

Quick Fix: Roasted Brussels Sprouts with Balsamic Glaze

I absolutely love roasted brussels sprouts. Beyond the fact that they are so stinkin' cute...throw them in the oven and they turn into perfect little green and brown balls of deliciousness.

This is my hands-down favorite way to make them. It it so good that it even had my father-in-law, a lifelong sprout hater, going back for seconds. I made him try one to start with (house rules, yo! everyone has to try at least one bite before they can say they don't like it).

Roasted Brussels Sprouts with Maple Balsamic Glaze
Makes 8 Servings
85 cals / 3g fat / 12g carbs / 4g protein

2lbs Brussels sprouts, washed, with stems trimmed off and any gross leaves removed, cut in half
2 TB olive oil
2 tsp kosher salt, plus a pinch extra
1 tsp cracked black pepper
3 TB balsamic vinegar
2 TB pure maple syrup

Heat oven to 450. Toss sprouts with olive oil, salt, and pepper to coat. Spread out in an even layer on a large baking sheet. Cook in oven for about 30 min, stirring half way, until browned in spots and around edges.

While sprouts are roasting, bring maple syrup, vinegar, and a pinch of salt to a boil in a small saucepan over medium heat, swirling occasionally until reduced to a thick syrup. Drizzle over sprouts and toss before serving.

Family Dinner: Bierocks

This is a meal my mom used to make (and I used to inhale).  I remember waiting impatiently in the kitchen so I could snatch a few as soon as they came out of the oven.  20 years later and I still think about these often.  And then one day it dawned on me...I am an adult with my own kitchen.  I could totally just make these for myself.  Duh!

These delicious little German dough pouches are stuffed with a seasoned ground beef and cabbage mixture. They freeze and reheat well, and are awesome dipped in some horseradish mustard. It seems a little involved, but actually comes together really simply. And you can make a bunch at once and take them for lunch over the week, or freeze them to eat whenever you need a fix.

I use my food processor to speed up the prep for this. If you don't have one, no big deal, you just need to plan on some extra time for shredding and chopping. You can make assembling these even speedier and make the filling ahead of time. I am sure you could be authentic and make your own dough, but really....ain't nobody got time for that!  And frozen is just as good in this case.

Bierocks
Makes 12
290 cals / 8g fat / 42g carbs / 13g protein

1 tsp olive oil
6 cloves garlic
2 small onions, cut into quarters
1/2 head green cabbage, core removed
1 lb lean ground beef
1 1/2 tsp salt
2 tsp black pepper
1 pack frozen Rhodes dinner roll dough balls
3 TB butter, melted

To make filling: in a large food processor with the chopping blade, process the garlic cloves until finely chopped. Add the onions and process until the onions are finely diced. Heat the olive oil in a large pot over medium heat. Add the chopped garlic and onions. While that is cooking, fit your food processor with the shredding blade and shred the 1/2 head of cabbage. Add the shredded cabbage to the pot, and cook until wilted, about 5 minutes. Stir in the salt and pepper and cover the pot with a lid, continuing to cook until the cabbage is completely cooked through, adding a tiny bit of water if needed to keep things steaming and to prevent them from sticking to the bottom, about 10-15 minutes. Add the ground beef and cook until browned, making sure to break the beef into tiny bits. Set aside until ready to assemble.

Thaw the dough balls however you want to. I spray a large cookie sheet with cooking spray and set out the dough balls to thaw, covered with plastic wrap. Then just keep them there to allow the dough to begin to rise. Once the balls begin to rise, combine 2 balls together and roll out to a flat circle, about 1/4 inch thick, using a little flour if needed. Place ~1/4 cup beef filling in center, then bring edges together, pinching seams to close.

Place on a sprayed cookie sheet, seam
side down, and cover with plastic wrap. Allow finished pockets to rise 30-45 minutes. Heat oven to 375 and bake, uncovered, until tops are golden brown, ~30 minutes. Brush tops with melted butter and enjoy!

Autumn Spiced Rum Punch

This punch is just like a Bond girl...delicious and dangerous. See this pitcher? There is more than an entire bottle of rum in it. And you can't tell.

This is based off a recipe I got at B's cousin's wedding. They served the punch and passed out recipe cards along with it. How cute is that? We had it as a precursor to a pre-wedding pub crawl.  And when you start off the night with this much rum, I think it goes without saying that the pub crawl was a good time.

To give this a fall kick, I steeped the simple syrup with spices. If you want a fresher, more summery flavor, skip 'em.

Oh, and since there is so much booze in this, it is important you use the good stuff.  Since you can make this ahead of time, it would be a perfect drink to serve at your boozy Thanksgiving or any other get-together.

Spiced Rum Punch
2 cups sugar
2 cups water
10-12 whole cloves
1 cinnamon stick
4-5 allspice berries
1 small chunk nutmeg
1/2 inch piece fresh ginger
5 cups good quality amber rum
1 1/2 cup fresh lime juice (about 12 limes)
2 TB Angostura bitters

To make the simple syrup:  In a medium saucepan over medium heat, combine the water, sugar, cloves, cinnamon stick, nutmeg, allspice berries, and ginger.  Bring mixture to a boil, stirring to ensure all the sugar is dissolved.  Boil for 3-4 minutes, then remove from heat and allow to steep until syrup is room temp.

Strain syrup into a pitcher, and stir in rum, lime juice, and bitters.  Refrigerate overnight, or until ready to serve.  Serve over ice with freshly grated nutmeg on top.

Feeling selfish and only want to make enough for one?
1 cup rum, 3 1/2 oz simple syrup, 2 oz lime juice, 2 drops bitters

Melanie, with an action shot.