What's for dinner 12/21/10: Spinach Pie with Walnuts

So tonight's Feingold freindly meal was really good...YUMMY spinach pie with pinenuts walnuts (pinenuts are expensive) LOL




Spinach Pie with Walnuts
Serves 4

1 tbsp olive oil
1 yellow onion, chopped
2 tsp garlic, minced
pepper to taste
2 10oz packages of frozen spinach, thawed and squeezed dry
1/4 cup chopped walnuts (or pinenuts if you like)
1/2 cup feta cheese, crumbled
1/4 cup grated parmesan cheese
1/4 cup breadcrumbs (I use approved bread and just make crumbs)
1 tsp dried dill
4 eggs, beaten
1 pie crust

Preheat oven to 375 degrees. 

1) Make the filling: In a large nonstick skillet, heat olive oil over medium-high heat. Add onions, and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add garlic and salt and pepper and cook until garlic is tender, 1 to 2 minutes. 

2) Transfer mixture to a large bowl; stir in spinach, pine nuts, feta, Parmesan, breadcrumbs and dill. Fold in eggs until combined. 

3) Place the mixture into a deep-dish pie plate that is covered by your pie crust; press firmly to flatten. 

4) Bake until heated through and topping is golden brown, about 30 minutes.

VERDICT: this was yummy...next time I may add in some mozzarella cheese but the kids like it and it's similar to the 4 cheese spinach pizza I make that the kids like.  This can be made the night before and baked when you get home, it's fairly easy to make...I actually skipped the 1st step (left out the onions and oil this time).

Twas the Night Before Christmas, Feingold Style

Okay I like this poem...It was written by an early Feingold member.  I had to share

The Night Before Christmas, Feingold Style 

by Pat Pignatiello

‘Twas the night before Christmas and all through our place

The children weren’t sleeping - how their bodies would race.

No stockings were hung by the chimney with care,

No hope that St. Nicholas would ever be there.

The children weren’t nestled;

They wrestled in bed,

And Momma in tears, and Dad with a sigh,

Had just settled down for a desperate cry.

When onto the scene with an answer, not clatter,

Came Good Dr. Ben to tell what’s the matter.

“Out colors, out chemicals, out Hostess Ding-Dong,

Your child is normal, it’s the food that’s all wrong.

From the top of your cabinets, to dessert at each meal,

Now dash away, dash away, food that’s not real.”

We spoke not a word, but just started his diet,

We’ve nothing to lose; so we’re going to try it.

When what to our wondering eyes should appear,

But a child so calm, so normal, so dear,

With a head that can learn now, a manner that’s mild,

We knew at that moment, for the first time, our child.

Now . . .

It’s the night before Christmas and in our home

Every child is sleeping, just like the poem.

The unfrustrated days, the good nights are so many,

It’s hard to remember that once there weren’t any!

So with a tear in our eye for what might have been,

For changing our life, we thank Dr. Ben.

From our now peaceful home, with all of our might,

We pray peace and joy fill your hearts on this night !

What's for dinner 12/14/10: Old Fashion BBQ Beef & Apple Slaw...YUMMY

So I am back...did you miss me?  Last night's stage 2 Feingold friendly meal was a good comfort food meal.  Old fashion bbq beef with apple slaw...YUMMY












Old Fashioned Barbecue Beef Sandwiches 
6 pointsplus points (not including bun)
serves 10-11


3 lb beef brisket
salt & pepper to taste
1/4 cup brown sugar
6 oz of tomato paste
1/2 cup ketchup
2 tbsp cider vinegar
1 tbsp worcestershire sauce (can't use this)
2 tbsp molasses
3/4 cup water
1/2 tsp chili powder
1 tsp mustard (I used dijon since i didn't add the chili powder)
1 tsp coarse salt, to taste
hamburger buns (we like TJ's whole wheat hamburger buns)


Trim all visible fat from the brisket and place on a cutting board and rub with salt and pepper. Place brown sugar, tomato paste, ketchup, vinegar, molasses, water, mustard and salt in slow cooker (make sure to use a crock pot liner for easy clean up) and mix well.  Add meat and cook on low for 8 hours.


When meat is cooked remove to a cutting board (or as I do just keep it in the pot) and shred with 2 forks and mix well with sauce.  I used a half cup meat per hamburger bun and it was the perfect amount.




Apple Cole Slaw
4 pointsplus points
Serves 5  

3 cups of shredded cabbage
2 apples, cut into bite sized pieces
2 green onions, finely chopped
1/4 cup mayo (I used miracle whip to cut on calories)
1/4 cup brown sugar


In a large bowl, combine 1st 3 ingredients.  In a small bowl mix the other 2 ingredients until combine.  Toss the dressing with the salad and serve right away.


VERDICT: delish, good down to earth food that is a hit with everyone!

What's for dinner 12/06/10: Quick & Crunchy Pork Chops, Rice & Corn

Okay I am back from Disneyland...it was quite an experience but that's a different story.  It was really nice to have a home cooked meal again...

So tonight's Feingold friendly meal was good, and easy and my wonderful hubby had it cooked and almost on the table by the time I got home with the kids.  Tonight was Quick & Crunchy Pork Chops, white rice & corn on the cob to go with it.

4 cups seasoned croutons
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (this is not approved so we didn't use it)
1/2 tsp dried thyme
1/8 tsp sugar
4 tbsp mayonnaise, divided
4 boneless pork chops
1 whole lemon (cut into wedges) Preheat oven to 425 degrees. 1) Place croutons, salt, garlic powder, onion powder, paprika, thyme, and sugar in heavy-duty zipper-lock freezer bag. Seal bag and pound with a meat mallet or rolling pin until croutons are crushed but still have some crumbs the size of small pebbles. Add half of the mayonnaise to bag and work mayonnaise evenly into crumb mixture by gently squeezing outside of bag. Transfer crumb mixture to large plate. 2) Using a knife, spread mayonnaise on each chop. Transfer to plate with crumbs, sprinkle top of pork chop with some of the mixture, and press down firmly on chop to adhere crumbs. Flip chop and repeat, making sure that thick layer of crumbs coats both sides and edges. Transfer breaded pork chop to a baking sheet, repeat with remaining chops. 3) Bake pork chops until juices run clear and instant-read thermometer inserted into center of chop registers 145 to 150 degrees, 25-30 minutes. Remove chops from oven and let rest on rack for 5 to 10 minutes. Serve chops with wedges of lemon for garnish. VERDICT: This was easy and good...my daughter ate 1 whole pork chop and part of her brothers.  I served this with basic rice & corn on the cob...YUMMY

It's a Feingold Thanksgiving...What will be cooking in my kitchen

So here's my menu for our Feingold friendly Thanksgiving.  Most items are FG approved but some are not as my kids didn't care about them but other family members wanted them.

Main Dish

Turkey 2 ways (roasted in the oven and BBQ'ed) (the turkey has no added "bad" stuff to it)
Cornbread stuffing
Crock pot stuffing (making the bread tomorrow for this)
Green Bean Casserole (no added soup to this)
Herbed corn
Twice baked potato casserole
Mashed Potatoes
Yams with marshmallows (non-FG)
Hawaiian rolls (non-FG)

No knead rolls
Cranberry sauce (ST2)
Olives, sweet pickles & peppers (ST1 & ST2)

Dessert
Pumpkin pie
Double layer pumpkin pie
Pumpkin turtle cheesecake
Pecan pie
Chocolate Pie

Everything will be made fresh, no boxed stuff here...

What's for dinner 11/22/10: Sizzling Garlic and Citrus Shrimp, Rice & Broccoli with Brown Butter

1st off I wanted to thank my readers...there has been over 1000 hits to my blog.

So tonight's Feingold dinner was good and I so with I had a loaf of french bread to go with it...Sizzling Garlic and Citrus Shrimp with rice & broccoli with brown butter...YUMMY
Sizzling Garlic and Citrus Shrimp

Serves 4

1 pound jumbo shrimp in the shell
1/2 cup butter, melted
1/3 cup lime juice
1/3 cup lemon juice
1/3 cup orange juice pear juice
1/4 cup cilantro, chopped
6 garlic clove(s), finely chopped
1/8 teaspoon course salt
1/4 teaspoon cayenne pepper (I used just regular pepper)

1) Peel and devien the shrimp but leave the tails intact. 2) Arrange the shrimp in a layer on a large shallow baking dish. Combine the butter, lime juice, lemon juice, orange juice, cilantro, garlic, salt and cayenne pepper in a bowl and mix well. Pour the butter mixture over the shrimp. 3) Heat the broiler. Broil the shrimp for 8 minutes or until the shrimp turn pink, turning once or twice. VERDICT: This was good, what isn't good about lemon, butter, garlic and shrimp... But if you make it have a loaf of french bread with you so you can sop up that lovely sauce!!!

A special treat: Hot Fudge Cake from the crockpot

Tonight for your dessert taste buds a Feingold friendly dessert worth every penny.  I got this from the Taste of Home website. This cake cooks in the crockpot.  It's warm, fudgy and if you have a craving for chocolate this will sure enough fix that.  Just a warning: you need ice cream with this...it's super rich!

 

Hot Fudge Cake
Serves 8

 

Ingredients

• 1-3/4 cups packed brown sugar, divided
• 1 cup all-purpose flour
• 6 tablespoons baking cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 1/2 teaspoon Pure Vanilla Extract
• 1-1/2 cups semisweet chocolate chips
• 1-3/4 cups boiling water
• Vanilla ice cream

Directions

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
• In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream.