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Sunday, February 6, 2011

Catch-up time!

So I feel like this is completely inexcusable - I mean, really? Nearly a month since I've updated? Wow, I suck. In my defense, I started working part-time from home, so by the time the kiddos are in bed, I usually catch up on a few work things that didn't get done during naptime and then try to get a few minutes in with the boy before completely crashing. We also joined our local YMCA and I've become totally addicted to going to the gym. Let me preface this by saying that I've *never* been very much into exercising, playing sports, etc., but since joining I've learned to love running (signed up for the Broad Street 10-mile run in May) and doing Body Pump (a barbell class that makes lifting not only tolerable, but almost kind of fun!). Mentally, I feel the best that I have in a long, long time. Physically, I'm in better shape than I've been in at least six or seven years (even lost 5 or 6 lbs since the beginning of the year!).

So, I think I've made enough excuses for now ;-) I'll post a few recipes that I've made over the last couple weeks to help make up for the disappearing act. I made my baked potato pizza for the game, too, so I'll repost that favorite.

Baked Potato Pizza
1 large pre-made pizza crust
4 medium unpeeled potatoes, baked and cooled
1 tablespoon butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 cup (8 oz) sour cream
6 bacon strips, cooked and crumbled
3 to 5 green onions, chopped
1 1/2 cups (6 oz) mozzarella cheese
1/2 cup cheddar cheese

  1. Preheat oven to 400 F.
  2. Cut potatoes into 1/2-inch cubes. In a bowl, combine butter, garlic powder and oregano. Add potatoes and toss.
  3. Spread sour cream over crust; top with potato mixture, bacon, onions and cheeses.
  4. Bake at 400 for 15 - 20 minutes or until cheese is lightly browned.
  5. Let stand for 5 minutes before cutting.
Yield: 8 slices

Beer Glazed Ham
1 boneless fully cooked ham (3 lbs.)
1 can beer
1 cup packed brown sugar
2 T balsamic vinegar
2 tsp ground mustard

  1. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes ½ inch deep. 
  2. Set aside 2 T beer. Pour remaining beer over ham. 
  3. Bake, uncovered at 350 for 1 hour. 
  4. In a small bowl, combine the brown sugar, vinegar, mustard and reserved beer; spread over ham.
  5. Bake 40-45 minutes longer or until a meat thermometer reads 140, basting occasionally.

    Saucy Pepper Steak
    1 green bell pepper, cut into strips
    1 red bell pepper, cut into strips
    1 yellow bell pepper, cut into strips
    1 small onion, cut into strips
    2 cloves garlic, minced
    1/2 tsp black pepper
    3 T lite soy sauce
    1/2 cup BBQ sauce
    2 cups hot cooked brown rice
    1 lb. trimmed beef sirloin steak, cut into strips

    1. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Transfer to large bowl; cover to keep warm. 
    2. Add meat, garlic and black pepper to same skillet; cook and stir 3 min. 
    3. Add soy sauce; cook 1 min. or until meat is cooked through, stirring occasionally. 
    4. Add BBQ sauce; cook until heated through. 
    5. Spoon meat mixture into bowl with vegetables; toss gently. Serve over rice. 
    Makes 4 servings. 330 calories, 6 g fat per serving.

    Rosemary Ranch Chicken Kabobs
    1/2 cup olive oil
    1/2 cup ranch dressing
    3 tablespoons Worcestershire sauce
    1 tablespoon minced fresh rosemary
    1 teaspoon salt
    1 teaspoon lemon juice
    1 teaspoon white vinegar
    1/4 teaspoon ground black pepper, or to taste
    1 tablespoon white sugar, or to taste (optional)
    4 skinless, boneless chicken breast halves - cut into 1 inch cubes

    1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
    2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
    3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

    Cheesy Potato and Corn Chowder
    2 tablespoons margarine
    1 cup chopped celery
    1 cup chopped onion
    2 (14.5 ounce) cans chicken broth
    3 cups peeled and cubed potatoes
    1 (15 ounce) can whole kernel corn
    1 (2.5 ounce) package country style gravy mix
    2 cups milk
    1 cup shredded Mexican-style processed cheese food

    1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
    2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
    3. Stir in corn; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

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