Ribs and a Corn 'n' Green Bean Casserole

Okay, today hubby smoked some ribs and I made this Corn 'n' Green Bean Bake to go with the ribs. Figured we only needed the one dish to cover vegetable and starch with the meal.

I did not have the celery as it went limp before I could use it, but it was good...I used the Greek yogurt that is the strained yogurt and is only 2% fat. This was very tasty and reminded me of that Veg-all casserole that is so popular.

It is another Light & Tasty recipe...

Makeover Corn 'n' Green Bean Bake

The result of our makeover is a delicious, creamy, cheesy casserole perfect for any night of the year. While the original is so decadent that you might make it only for those really special occasions, the Makeover Corn 'n' Green Bean Bake is great year round, yet tasty enough for those festive times, too.

12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

• 3-1/2 cups frozen corn, thawed
• 2 cans (14-1/2 ounces each) French-style green beans, drained
• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (8 ounces) plain yogurt
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 large onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 2 cups crushed reduced-fat butter-flavored crackers (about 50 crackers)
• 1/3 cup reduced-fat butter, melted

Directions

• In a large bowl, combine the first nine ingredients. Transfer to a
• 13-in. x 9-in. baking dish coated with cooking spray.
• Toss the cracker crumbs and butter; sprinkle over vegetable mixture.
• Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
• Yield: 12 servings.

© Taste of Home 2009

Nutrition Facts: 3/4 cup equals 241 calories, 11 g fat (6 g saturated fat), 32 mg cholesterol, 679 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein.

Life in General

Ah, the last week was interesting to say the least...

We'll start with work...had an employee give her notice that she will be leaving to work with another federal agency. This is actually a good loss because she is not a good employee. I was upset because of how she chose to give her notification, completely skipping her immediate supervisor and me her second line supervisor, but I came to terms with it and told myself, "what did I expect" this is just who she has always been why would it be any different upon her exiting. So, good thoughts on this...we have two vacancies and I am sure we will get two new exceptional people to add to our team. We have also learned who our new chief will be and I am looking forward to working with this person as I have heard good things about her from when she was in Murfeesboro and then for her time in Temple. Wish us luck with our change in leadership that all goes smoothly.

Now, home life...well, last weekend my sister-in-law, whom I have grown closer to in the last year, told us they have secured their accommodations for their summer vacation at the beach on South Padre Island and would like us to join them. What an awesome invitation...we are very excited about the time we get to spend with the family there.

Hubby and I did our regular thing all week. At one point in the week we were reflecting on the fact that we still do not have any children of our own in our life. We got to looking at the foster children that are currently under the protection of the state of Texas. We decided to go to an informational meeting and expo with adoption agencies that was to be held on Saturday. We are now on our way to picking our agency and working toward having a child in our home to share our home and our love with.

For the past couple months I had been having a feeling that my BFFL, whom is like a sister to me, has been lying to me for a better part of a year. I have struggled with this feeling and then Friday her daughter revealed the information that clinched it for me. I was first extremely hurt because I don't understand how you can say you love someone and allow them to give their whole heart to you and then lie to them and for so long. I never really got mad and I guess that is because I some how knew she was lying to me and must have been coming to terms. I guess the hurt was when it was made apparent and then when she would not explain herself to me, and still has not bothered to explain why she felt she had to do such a thing. I have told her I am not mad, just hurt, but that does not seem to make her want to clear the air at all. Maybe she is in denial that she lied...who knows...I really don't know what to think....But I do realize I need to forgive her and move on and so today this was on my mind while I was listening to the pastor at church and I realized I do forgive her, I actually forgave her as soon as I had it confirmed that she had been lying to me. But even with that forgiveness I want to know why....is that so wrong to want an explanation?

And, yes, I went to church today. We had not gone since early summer, late spring. We just are lazy on the Sundays when he is off so we don't often go, but when I do go I feel so good for having participated in the awesome music, the meditation, and the wonderful knowledge that is shared. I still don't really know how I feel about this church, but I am going to keep going as I need a spiritual home and maybe it will grow on me. We really liked the Unity Church of Dallas, but it is so much further. Hubby likes it here and it is not that I don't like it is just that I am not as comfortable as I had been at the other church, but then our old pastors from that church have left and it is not the same there either, that is why we decided we could make the change...so, we'll see how it goes. Just wish I had someone to bring me when he works. Another reason to get my drivers license again I guess...will be working on that soon...stay tuned.

Namaste...

Dinner Tonight ~ Enchiladas Verde (Vegitarian)

I have not tried it because I am not very hungry right now, but hubby did and he really enjoyed it. Below is the recipe as it appears in the Weight Watchers magazine for Jan/Feb 2010.

I did things a little different...I used silken tofu so I ended up not having to put it in the food processor and I did not use the almonds, just did not sound right to me. I used roasted green chilies, not jalapeños.

We have never cooked with tofu in our household so this was a first for me. Since Kerry liked it I say it was a success and will be cooked again here. The picture above is from what I cooked, not the magazine.

Weight Watchers Enchiladas Verde

Prep 15 min Bake 45 min Serves 6

1 tsp canola oil

1 medium red onion, chopped

3 Tbsp sliced almonds

1 garlic clove, finely chopped

1 (10-oz) box frozen chopped spinach, thawed and squeezed dry

¼ lb low-fat soft tofu, cut-up

1/3 c light sour cream

8 fresh tomatillos, husked, fruit rinsed and quartered

4 scallions, sliced

2/3 c chopped fresh cilantro

1 canned jalapeño pepper, seeded and chopped

2 Tbsp chopped fresh mint (optional)

½ tsp ground cumin

½ tsp ground coriander

12 (6-inch) corn tortillas

¾ c shredded low-fat Cheddar cheese

1. Preheat oven to 350˚F. Spray 9 x 13-inch baking dish with nonstick spray.

2. To make filling heat oil in large nonstick skillet over medium-high heat, add onion, almond, and garlic; cook, stirring frequently, until onions and almonds are golden, about 8 minutes. Transfer to plate and let cool.

3. Puree tofu and sour cream in food processor. Transfer to large bowl; stir in onion mixure and spinach.

4. To make sauce, clean food processor bowl. Put tomatillos, scallions, cilantro, jalapeño, mint(if using), cumin and coriander in food processor and puree. Pour into shallow bowl.

5. Set cast iron or heavy-bottomed skillet over medium heat 3 minutes. Add 1 tortilla and toast until pliable, about 15 seconds per side. Dip tortilla into sauce to coat very lightly on both sides. Transfer tortilla to work surface. Place 1 spoonful filling slightly to one side of center and roll up. Transfer roll seam side down to baking dish. Repeat with remaining tortillas, filing, and enough sauce to make 12 enchiladas. Spoon remaining sauce over enchiladas, sprinkle tops with Cheddar.

6. Cover baking dish with foil and bake until enchiladas are not and Cheddar melts, 25-30 minutes. Uncover and let cool. Wrap well in plastic wrap and freeze up to 2 months. To serve, let thaw in refrigerator overnight. Cover with wax paper and microwave on Medium-High until heated through, about 5 minutes.

Per Serving (2 Enchiladas) 216 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 8 mg Chol, 273 mg Sod, 30 g carb, 6g Fib, 11g Prot, 236 Cal

WW Points: 4

Longest Week

This has been the longest week and I have only worked three days...darn, what's up with that...I am actually on my way to bed, but felt like stopping by here real quick.

I get to see a very good friend tomorrow that is going through chemo...she has a heart of gold and it kills me to see her going through this. She has been sick since her first treatment last week. I can't wait to see her though...it has been since Christmas eve that we shared a meal and talked.

Hubby works this weekend so I am thinking about cooking some more like I did last weekend...if all is good I will definitely be sharing the recipes...so standby...

Hugs to all...hope life is well for you and that your new year is starting out well...

Wow - 200th Blog & Avatar

I am sure I would have reached this months ago had I kept blogging at the rate I was at the beginning of last year, but alas maybe it is fitting to happen in the new year. :)

I am not going to give you a list of 200 things about me though...that would probably kill me just writing it...

I will however tell you about Avatar!! We went to see it at the IMAX today. It was great!! I don't know any other way to put it. The 3-D on the IMAX screen is just an awesome experience. We felt the same way when we went to see The Christmas Carol last month. The story is the one race thinks it can take over another races territory, which has been done many times, but the SciFi part is done so well it does not bother you that the story lines is old. I plan to buy this one on Blue Ray when it comes out...a definite keeper.

Sunday Sunset

I have not done one of these in awhile...and I believe the blog that originally sponsored this meme has shut down, but I like it...and I got a good one at the end of our horrible ride to Hobbs on Christmas Eve...

Mmm....Dinner and Football

This is my first post of the year...thought it would be one about when I expect in the year to come, but I have not gotten my thoughts organized on that yet...so instead you get to hear about the dinner we made tonight that was oh, so good...

We were originally going to have chili dogs and tater tots...but I woke up wanting something more healthy so we went with Tuna Burgers, Sweet Potato fries, and a spinach casserole.

The Tuna Burger is easy...we put our tuna steak in the food processor and then add this seasoning mix from Emeril, on the bun we put his soy mayo also.

Emeril's Burger Seasoning

2 ½ tablespoons paprika

2 tablespoons table salt

2 tablespoons garlic powder

1 tablespoon onion powder

2 teaspoons black pepper

2 teaspoons ground mustard

1 teaspoon cayenne pepper

Combine all ingredients in a mixing bowl and stir to blend thoroughly. Store in an airtight container. Use 2 to 3 teaspoons per pound of ground beef, turkey, or chicken.

Dried herbs, such as basil, thyme, oregano, marjoram, or sage may also be added depending on the flavor profile desired.

Soy Mayo

1/4 cup plus

1 1/2 teaspoons soy sauce

1/4 cup sugar

3/4 cup mayonnaise

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Then we did this Creamy Spinach Casserole that is just awesome

Creamy Spinach Casserole Recipe

Photo by: Taste of Home

100% would make again

Read reviews (2)

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Rich and comforting, this savory spinach casserole will be a welcome addition to the table. You'll will love the short prep time and decadent taste. Annette Marie Young - West Lafayette, Indiana

This recipe is:

Healthy

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• 10 Servings
• Prep: 10 min. Bake: 35 min.

Ingredients

• 2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 1 package (8 ounces) Kraft Philadelphia® - Cream Cheese – Light, cubed
• 1/2 cup fat-free milk
• 1/2 cup grated Parmesan cheese
• 4 cups herb seasoned stuffing cubes
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions

• In a large bowl, beat the soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.
• Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 10 servings.

Nutrition Facts: 2/3 cup equals 205 calories, 8 g fat (4 g saturated fat), 25 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 9 g protein.

Creamy Spinach Casserole published in Healthy Cooking October/November 2008, p41

Here is my photo...

Now, I just pray that these Eagles figure out what the hell their doing wrong so they can turn this game around...