Sunday, January 24, 2010

Cook Once, Eat All Week Part II

Welcome to another week of Cook Once, Eat All Week! This week took a bit more time in the kitchen than last week, but it was still convenient to have all the meals on hand for a week. I think it really helps to make dishes that have some similar ingredients in them because you can do all the prep work for multiple recipes, like chopping, at the same time.

The Spiced Cauliflower with Garlic was especially good. It could be turned into a hearty meal on its own just by adding some potatoes or rice and sausage.

Again, just make everything on Sunday afternoon, and you are all set until the following Sunday!


Smokey and Creamy Corn Soup
(Weight Watchers)

2 tsp olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
16 oz. frozen roasted corn kernels (or just regular frozen corn if you can't find the roasted kind)
4 cups vegetable broth
1/2 tsp chipotle chili powder (add more to taste)
salt to taste

  • Heat oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and celery; cook, stirring frequently, until lightly browned, about 8 minutes.
  • Add corn, 1 cup of the broth, and the chili powder; bring to a boil. Reduce the heat and simmer, covered until all the vegetables are softened, about 3 minutes. Let the mixture cool about 5 minutes. Pour the mixture in batches into a food processor or blender and puree.
  • Return the mixture to the pan. Add the remaining 3 cups broth and cook, stirring occasionally, until heated through, about 10 minutes. If you would like the soup to be thicker, mix about 1/3 cup corn starch with a little soup and then slowly stir into the rest of the soup.
Green Chili Corn Bread Muffins
(Weight Watchers)

1 cup flour
3/4 cup yellow cornmeal
1 Tbs sugar
1 tsp baking powder
1 tsp salt1 tsp ground cumin
1/4 tsp baking soda
1 cup fat free buttermilk
2 large eggs
4.5 oz diced green chilies, drained
3 Tbs unsalted butter, melted
1/2 cup reduced fat cheddar cheese

  • Preheat oven to 425F. Spray 12 muffin cups with nonstick spray
  • Combine flour, cornmeal, sugar, baking powder, salt, cumin and baking soda in medium bowl. Combine the buttermilk, eggs, chilies and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir just until blended. Gently stir in cheese. With a spoon, evenly distribute the mixture into the 12 muffin tins.
  • Bake until the edges are golden brown and have pulled away from the sides, 20-22 minutes.

Italian Sausage and Pepper Pasta

and Spiced Cauliflower with Garlic (soo good!)
(Weight Watchers)

1 Tbs canola oil
1 onion, chopped
3 garlic cloves, minced
2 tsp ground cumin
2/4 tsp salt
1/2 tsp turmeric
1/8 tsp cayenne
1 head cauliflower, cut into 1 inch florets
1 1/2 cups water
2 tsp sherry vinegar

  • Heat oil in a Dutch oven over medium high heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic, cumin, salt, turmeric, and cayenne; cook, stirring frequently, until fragrant, about 30 seconds. Stir in the cauliflower until coated with the spice mixture. Stir in the water and vinegar and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the cauliflower is tender and most of the liquid has evaporated

Mexican Style Brown Rice Casserole


Finish Creamy and Smokey Corn Soup and Green Chili Corn Bread Muffins


Finish Italian Sausage and Pepper Pasta and Spiced Cauliflower with Garlic


Finish Mexican Style Brown Rice Casserole


Whatever is left over

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