I’ve been feeling nostalgic for comfort foods.
Maybe it’s because all I see on the internets are images of ingenious dinner and dessert creations.
Maybe it’s my constant effort to maintain a healthy diet, which inadvertently leads to an obsession with all things food.
Whatever the reason, I spent the better part of my afternoon making some lip-smacking chow, which I think you might enjoy as well.
Warning: bathing suit season is right around the corner, and the ingredients in the following dishes reflect my need to look somewhat pleasing when I shed my winter coat.
That being said, while the ingredients are on the healthy side, the flavors of the dishes are quite decadent.
Weight Watchers Chocolate Marshmallow Fudge
|1 2/3 cup(s) sugar|
|2/3 cup(s) fat-free evaporated milk|
|2 Tbsp reduced-calorie margarine, or light butter|
|12 oz semisweet chocolate, chopped (about 1 1/2 cups)|
|14 large marshmallow(s)|
- Coat an 8- X 8-inch pan with cooking spray.
- In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
- Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
- Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.
(easiest recipe ever)
- raw cauliflower
- roasting pan
- optional: barbecue sauce (I like Dino Sauce)
Whatcha do: Cut the cauliflower and spread out on the roasting pan. Turn the oven on to 400 degrees (no need to pre-heat) and stick the pan in there for 30-50 minutes. Then set the oven to “high broil” and broil 2-3 more minutes, depending on how crispy you like it. (I usually turn the oven completely off after this and leave the cauliflower inside for another 20 or so minutes.) Serve with your favorite bbq sauce or ranch dressing, for dipping.
I found this recipe on one of my favorite blogs: Chocolate Covered Katie
- 2 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups organic vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup thinly sliced green onions
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in cumin and next 4 ingredients (through garlic); cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 25 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions.
I served the chili Cincinnati style with Tofu Shirataki Noodles. YUM!
If you can believe it, after all of this food made its way into my belly, we went to Washington Place for dinner, where we enjoyed the following:
MACK & CHEESE
STRAWBERRY BUTTERMILK & OATMEAL RAISEN ICE CREAM
R & B ZINFANDEL
I’m not eating for the rest of the weekend but you totally should!