Randy Mayor; Melanie J. Clarke Cooking Light
Last week I embarked on a cooking challenge of sorts. My husband and I have been on a mission to eat healthier and cook more. I love Cooking Light for a wide variety of tasty light recipes. For five nights last week I made crock pot recipes. I will link you up to them and write any notes of things I changed, if I liked or disliked them, ect.
Monday: Beef Daube Provençal
I made this recipe close to how it was written except for the following exceptions. I used dried thyme instead of fresh and I added a can of condensed low fat cream of mushroom soup. I like my stews a little bit creamier than it was, so this was an easy fix. It was so good that I counteracted the "lightness" of it by gorging myself on the beef chunks.
Tuesday: Enchilada Casserole
I changed a couple things on this recipe. I didn't use egg beaters, I instead used two whole eggs. I also used 1/2 finely chopped yellow onion instead of the green onions.
This recipe was a hit with the whole family. My husband said his mom used to make something similar and my daughter loved it. We will be adding this to our bi-monthly recipes.
Wednesday: White Bean and Chicken Chili
I made this to the exact specifications. This is my new favorite soup/chili. It is not really a chili in my book, but I froze the leftovers and have devoured a bowl for lunch three times since we had it for dinner. It was a crowd pleaser-even my soup picky daughter ate a hearty serving of it.
Thursday: Slow Cooker Char Siu Pork Roast
I made this pretty much how it was written except for one important thing. I could not find five spice. Apparently (a fact since learned) our supermarket puts five spice under Chinese five spice. Lesson learned.
Anyway, it still turned out good, but I would really like to try it with the five spice next time. I served it over rice with a shredded iceberg salad with smashed ramen noodles on top and sesame dressing.
Friday: Vegetable and Chickpea Curry
This has quite a few ingredients but it was yummy. I omitted the serrano chile (because they terrify me) and instead added some red pepper flakes. There was a chile incident last summer, gloves and all, that traumatized me.
Overall it was a very good experience. We ate some delicious food with leftovers for lunch the next day. I loved putting to food together in the morning when I still had my wits about me. This week I am working on a casserole experiment. Stay tuned.