Recipe #5, Week 7

This week we were invited to a Souper Sunday party, so I finally made the Weight Watchers Corned Beef and Corn Chowder. It was delicious. However, I'm not 100% sure I did it right.
The recipe calls for "45 fl oz canned cream of potato soup, made with fat-free milk."

1 can of cream of potato soup is 10 3/4 oz and is made by adding 1 can of milk.

So, to achieve "45 fl oz canned cream of potato soup, made with fat-free milk," would you use 4 cans of soup + 4 cans of milk or would you use 2 cans of soup + 2 cans of milk?

I interpreted it as the former which made way more than the 6 servings, one heaping cup per serving listed as the yield. Therefore, I'm pretty sure I did this wrong? It still tastes fine but it is definitly soupy, not thick and chowder-ry.

Ugh.

Recipe #4, Week 6?: Warm Pot-Sticker and Edamame Salad

That's right - two recipes so far this week! While this one falls more into the "throwing things together" category, a coworker told me that the simple fact that I'm making food at home should count as cooking for a while. I'm going with that theory. So here it is ...

Warm Pot-Sticker and Edamame Salad

1 tablespoon canola or olive oil
5 frozen chicken-vegetable pot stickers or gyoza
3/4 cup frozen shelled edamame (green soybeans, or mukimame)
2/3 cup warm water
2 cups shredded cabbage mix for coleslaw
1 tablespoon low-fat sesame-ginger salad dressing (such as Newman's Own)

Heat oil in a medium pot. Carefully add pot stickers, edamame and water. Cover; cook 8 minutes. Meanwhile, toss cabbage mix and dressing in a large bowl. Move cooked pot stickers to a cutting board and cut each into a few pieces. Toss with dressed cabbage and edamame.

Active time: 10 minutes
Total time: 15 minutes
Servings: 2

Approximate values per serving: 261 calories, 11 g fat, 18 mg cholesterol, 11 g protein, 28 g carbohydrates, 7 g fiber, 415 mg sodium, 38 percent calories from fat.

Read more: http://www.azcentral.com/style/hfe/food/simplemeals/articles/0311simple-meal-pot-sticker-salad-recipe.html#ixzz18I60D0T5

 

Super easy, yummy, make quickly after work meal. Pretty filling, too.

Recipe #3, Week ?

This week's recipe was Roasted Pork Tenderloin with Sage Corn Bread Crust from epicurious.com. It came highly recommended from a coworker and got 4 out of 5 stars from the husband. I must admit he went into the meat market to purchased the tenderloin, held my hand through the searing process, and set up his thermometer to tell us when the 155 degree goal was met, but otherwise I did make this on my own.

 Help From The Hubby

Finished Product

I didn't do so well with the crust. I tried to get it all around and all that resulted in was a bunch of it left in the bottom of the pan. I also didn't  let it brown/crisp enough before tenting it with foil, so I'll let it go longer next time. Overall, delicious and we will make it again.

This Week's Recipe - Step 1

Today's recipe begins with corn muffins. Hmm ... What could it be?




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