Butternut Squash Custard

So this weekend, I totally over purred some butternut squash,... so I made it into a custard. BC custard is absolutely one of my favorite foods.

What I did?

2 cups of purred butternut squash
4 eggs
about 3/4 cup granulated Splenda
sprinkle of vanilla
dusting of flour
Sprinkle of nutmeg
Splash of Blue Diamond Almond Milk
(i think that's it)

I baked it for about 30 minutes on 350 degrees. Loved it! The only thing to count for weight watchers was the flour and almond milk! Holla! (Simply Filling Technique) YUMMMMY!

Barley, Beef, and Bean Stew

 

(Picture not exactly same as recipe)

 So tonight I wanted to cook something on my diet. I threw some things together and it was amazing! Pretty sure everything is part of the Simply Filling Technique for WW, so no measuring is required.

*When I say "handful," it means I didn't measure, I just eyeballed it.

Ingredients

• 4 cups water
• 2 beef bouillon cubes (equivalent to 4 cups broth)
• Handful of mushrooms
•      "        of onions
• 8 oz Tyson fajita steak strips
• 1 can black eyed peas with jalapenos
• Handful of quick barley
• Pinch of garlic salt
• Pinch of cayenne pepper

 Directions

• Simmer 4 cups water, mushrooms, bouillon, onions until veggies are tender.
• Add meat and beans, simmer a little longer.
• Add barley, cook 10 minutes.
• Add spices

 That's pretty much it. Since this is a made up recipe, it's not as formal as my other recipes. This is very hearty and very yummy!

Cookie Dough Dip (Garbanzo Beans)

I was very excited to find this recipe. I am finding a lot of gluten free recipes are fitting my diet, due to the lack of flour. Flour is bad on my diet.  Anyway, I liked this a lot. I mean - it's not the real thing. My Aunt Penny makes the real thing, and it's down right sinful. If you're on a diet of any kind (WW, gluten), and you want a decent alternative, this is it. This probably wouldn't be for the person who has a texture issue. I purred it in the processer for about as long as I could stand it, and I found it was still a tiny bit grainy. I put it on a banana, and It was delish! I do have a bad habit of eating something, then looking up the WW points. Er, it was more than I was hoping. O well!

Ingredients:

• 1 can of chickpeas (drained)
• 1/8 tsp salt
• 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/4 c nut butter (I used Biscoff spread bc it is slightly healthier than the healthiest PB i found)
• Up to 1/4 c milk of choice (I used Blue Diamond Sweetened Almond Milk - 3T)
• I used 3 T of granulated  Splenda (another blog stated 3/4 c brown sugar)
• 1/3 c chocolate chips (I used 1/2 c)

Directions

• Add all ingredients to food processor. Puree till you're sick in the face.
• Add chocolate chips.

Simply Filling Technique 6 pts for 1/4 of dip. 

http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Roasted Garbanzo Beans

So, I'm really trying to lose weight these days. I've hit a point that I told myself I wouldn't. SO.... I'm doing Weight Watchers. I decided to do the Simply Filling Technique, which means you can eat things only from a list of power foods. You portion what you feel is good for you, and try to avoid stuffing yourself. I really like this. The more starchy vegetables are included, which makes me happy... AND it's a lot less point counting.

OK, so on to the garbanzo beans. I've been looking at lots of recipes that include garbanzo beans (which I can eat without couting points). There are salads, cakes, and even snacks. Well I saw one lady roasted them. I tried it, and THANK YOU JESUS, I have found my salt craving food and peanut/chip replacement. I can not have chips in my house, even the reduced fat "healthy" ones. I have no self control. These garbanzo beans, I can eat a whole can and not feel guilty at ALL! They're great for afterschool snacks.  Yes, even teachers need an afterschool snack.

Ingredients:

• One can of garbanzo beans (chickpeas).
• EVOO
• Sea salt
• Seasoning (Tony's)

Directions

• Set oven for 400 degrees.
• Drain one can of garbanzo beans. Rinse in strainer.
• Lay out on paper towel on cookie sheet, place another paper towel on top, and dry.  It's OK to keep shells on.
• Remove paper towels and add EVOO. Use your discretion. (roll them around in it)
• Sprinkle sea salt.
• Cook 30 minutes, or until crispy.  They should not be soft.
• Add Tony's seasoning or spices to your liking. I used Greek seasoning.

Weight Watchers Technique: Simply Filling - 0 pts ... considering you take in account how much healthy oil you've had that day. 2 tsp is the limit.

Baked French Toast Casserole with Maple Syrup

Thanks Paula Deen! This recipe is super easy and yummy.  Caution: This requires pre the night before! I made this for a friend and it turned out amazing!!! Great for holidays or family gatherings!

Happy Eating!
Robin

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

• Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. 
• In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. 
• Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. 
• The next day, preheat oven to 350 degrees F.Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Aunt Linda's Corn Casserole

 
I had this at crawfish boil at a friend's house.  It was sooo yummy!  Here's the recipe. Enjoy!

Ingredients:

1 can lg creamed corn.
1 can lg regular corn (drained)
1 stick of butter
1 cup of cream
1 cup/box of cornmeal/corn muffin mix
3 beaten eggs
1 small onion sauteed.
 
Directions:

• Sauteed onion in butter.
• Combine all other ingredients.
• Grease casserole dish.
• Bake at 350 degrees for 20-25 min. 

Grandma's Corn Pudding (allrecipes.com)

So I ate at VooDoo BBQ for the first time many years ago, and I was told the corn pudding was a MUST!  Well, I tried it, and honestly I loved it more than the BBQ. Well here is a recipe for corn pudding that is a little more custard like. I recommend cooking it for more than the required hour.  It needs probably 10 minutes more cooking time. Also, I added a little cayenne pepper sea salt. Happy Eating!!!

Ingredients:

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 1 (15.25 ounce) can whole kernel corn
• 2 (14.75 ounce) cans cream-style corn

Directions:

1. Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
3. Bake for 1 hour.