Don't Squash this Soup

Squash is something that I was never really of fan of until now.  This soup brings my love for squash back around.  It is a great fall or winter recipe.  You may be asking why then am I making it now?  But, if you know Flagstaff, then you understand that it is always winter to a Phoenix girl.

The Winter Squash Soup recipe again comes from a WeightWatchers New Complete Cookbook inspiration.  Here are some tips to use with this recipe:

1.     I got a fresh squash and had to cut, peel, and see it myself.  If you want, some grocery stores offer pre-packaged squash by their mushrooms.

2.     I never used olive oil.  Instead, I just used cooking pam spray.  It eliminates excess fats from your diet.

3.     Using turkey bacon is a better substitute to the Canadian bacon listed.

4.     If you don’t have a steamer basket that can be placed stovetop, just use the microwave and a little bit of water.  This step is only to soften the squash without burning it.

5.     Make sure to food process all the ingredients well or else you’ll have a chunky, uneven soup.

The soup freezes really well so make it now and save it for later.  Pull it out on those cold, windy days to enjoy a piece of warm heaven.  Hopefully, this soup will transform you into a squash lover too!

Moo Shu Chicken

This dish isn’t your average Moo.  It allows you to be total cows by eat a lot more with a more nutritional value.  The recipe was inspired by Weight Watchers New Complete Cookbook.  My recipe version calls for 1 chicken breast, 4 tbsp reduced-sodium soy sauce, 4 cloves garlic, 1 tsp ginger, 2+ cups cabbage, carrots, 8oz shitake mushrooms, ¼ tsp hot chili oil, and hoisin sauce.  It is a yummy healthy version of Asian cuisine.

Here are some helpful tips to keep in mind:

1.     Based on your grocery store offers, you can add bamboo shoots and
bok choy.

2.     You can substitute various mushrooms depending on your taste.

3.     You can use as many veggies to meat ratio as you want depending on your dietary needs.  For vegetarians, try tofu or tofu substitutes.

4.     Make sure to marinate the chicken or meat for an hour before cooking turning once; however, don’t over marinate because the soy sauce will make it really salty.

5.     I nixed the Moo Shu Pancakes (an Asian tortilla) because of my dietary needs. If you need a grain, try quinoa.

6.     Make sure that all your cuts are the same size for even cooking.  A shredder or food processor can make that possible if your knife cuts
are uneven.

7.     The hoisin sauce should be added only once you are ready to eat it because it gives it a nice BBQ flavor.

8.     You can add extra veggies to make it even healthier J

9.     If you don’t want to use chicken, I suggest pork for an even more Asian experience.  However, then your healthiness goes down.

For more tips, nutritional information, and recipe guides check out the Cookbook noted above.  It is a yummy and healthy substitution to your Panda Express.  When you want a bit of Asia, just dig in!

Not Your Average Pancake

After a day of photos and puppy loving, my sidekick was a little sleepy.  He watched me from the couch eyes closed and sniffer moving.  I tend to believe that he was dreaming about my veggie pancakes. J

When we think of a pancake, we think of a light and fluffy circular bread.  However, this recipe offers a new version on the idea of pancake.  I used a recipe out of my Weight Watchers New Complete Cookbook.  It offers a veggie pancake, but in my book it is more of a hash.

The recipe calls for 3 small Idaho potatoes, 1 medium parsnip, ½ carrot, 1 large egg, 2 tbsp flour, salt, ¼ tsp baking powder, and 2 tsp olive oil.  It will make about 4 servings.  For more nutritional information you can check out the book.

Here are some helpful tips when preparing 

this recipe:

1.     If you don’t have a shredder, then you can add the ingredients into a food processor.

2.     You can either make 1 large pancake or individual pancakes.  Just be ware that the cooking times will differ between the two.

3.     I nixed the oil and replaced it with just spraying the skillet with pam.

4.     I used about 1 potato because I didn’t want to waste all the other potatoes that you get in an Idaho bunch.

5.     I used about ½ a parsnip instead of a whole one.

This potato pancake can go well as a side with chicken or fish.  Just make sure to have a sauce accommodating the dish or it will make your mouth drier.  Check out some of these sauce recipes I’ve created for a quick option: http://caitpustelak1.blogspot.com/2013/04/1-sauce-endless-possibilities.html

So, go enjoy the yumminess of a healthy pancake or hash.  This easy recipe works well as a breakfast or main side dish.  Leave comments with ways you have made your meals healthier below.  J