A few days ago I decided to take the plunge and register a domain of my own (and get hosting). With the help of my beloved boyfriend who has many of his own websites I now have my own website with a more unique theme (not custom, but maybe less run of the mill then my last). I am very happy with it. Please update your bookmarks and links to www.lisaopolis.com Thanks J
The afternoon I was not in the mood for cooking. I decided to make a frozen meal for lunch. I made a package of Stouffer’s Lean Cuisine Cheese Cannelloni.
The package describes the entrée as cheese cannelloni with 6 cheeses (the cheeses are ricotta, cottage, part skim mozzarella, parmesan, asiago, and boliviano) and a delicate tomato sauce. It also says that there are no preservatives in the food.
Here are my thoughts on this pasta.
The directions on the package state to microwave the cannelloni for 3-5 minutes. I cooked my cannelloni for 4 minutes in the microwave and that seemed to be the perfect amount of time for it. I was impressed with the relatively quick cooking time.
Taste wise the cannelloni is very yummy. The cheeses blended together create a delightful flavor. The tomato sauce is also very good. It contains real pieces tomatoes and onion.
My only criticism of this cannelloni is that there is way too much sauce for the amount of pasta. My suggestion to Stouffer’s would be to just use less sauce (it would be just as good with less) or add one more cannelloni in the package (there seems to be room) and increase the price if you have to. I know I would still buy this frozen meal even if it was more expensive.
Heath wise this entrée scores well in my books. In the tray (pasta and sauce) there are 240 calories (that is a pretty nice number). There are also 5g fat (8% of your daily intake), 15 mg cholesterol (not so good, but you can’t win everything), 650 mg sodium (27% of your daily intake), and 25% of your daily intake of calcium! The amount of calcium in the meal alone has me sold on it.
Stouffer’s Cheese Cannelloni is a tasty quick meal idea. It is filling enough for a meal, and fairly low in calories. It is also high in calcium.
I would recommend this frozen entrée to all pasta lovers who need a quick meal.
Today I was in the mood for chocolate. Since I still have a lot of the chocolate my boyfriend gave me for Christmas I decided to have some of that. I chose to have a Mister Booja Booja Organic, Dairy Free Champagne Truffle from the Chocolate Trading Company.
Before tasting my truffle I cleared my mouth with some cool filtered water.
These chocolate truffles are made with dark chocolate (cocoa solids 56%, cane sugar, soy lecithin, vanilla), coconut oil, corn syrup, and organic French champagne (9%).
Here are my impressions on these truffles.
Upon opening the box I smelled rich dark chocolate. Visually each truffle is lightly dusted in coco powder. Upon tasting a truffle I tasted pure luxurious dark chocolate. The texture is silky smooth. As the chocolate gradually melted in my mouth I tasted the pure champagne. The champagne was a distinct yet not overpowering flavor. It was the perfect amount of champagne to tantalize the taste buds.
The experience of sampling a Booja Booja Champagne Truffle was that of pure ecstasy.
Its was like taking a trip to a world of sensuality. It’s melt in your mouth joy.
I would recommend these truffles to all truffle lovers! If you are a lover of chocolate with a hint of alcohol of any kind you will likely love these amazing truffles.
To learn more about these truffles check out this website www.BoojaBooja.com
Indulge your senses in a little taste of heaven.
A few months ago I was at Costco browsing in the frozen food section. I found some potato skins by TGI Fridays that seemed appealing so I bought them. They have been sitting in the freezer ever since.
Today I decided to give them a try.The box directions said to bake them in the oven for 11-12 minutes. I was impressed with the quick baking time.
The potato skins are stuffed with cheddar and bacon. I had a few hot out of the oven. They were slightly crispy on the outside and nice and soft in the middle.
I had them with some mild salsa. However even with salsa they seemed like they were missing a “zing” to them. Maybe I just thought they would be more flavorful then they were. Maybe if I had eaten them with a medium salsa that would have given me the “zing” that I was hoping for.
Nutrition wise the potato skins have 70 calories in each potato skin or 210 calories in three skins. They also have the following (in three skins): 12 g fat, 25 mg cholesterol (ouch), 15% sodium 360 mg, and 10% calcium ( I thought this was a very good thing for me).
Overall I did enjoy the potato skins, however since they were missing a “zing” in flavor that I was hoping for I’m not sure if I would buy them again.
This afternoon a family member requested pork chops for dinner. I decided to volunteer to make them. I search the internet and found a recipe that I liked. The original recipe can be found on this website: http://allrecipes.com/Recipe/Marinated-Baked-Pork-Chops/Detail.aspx
I changed just a few things when I made it, and doubled the recipe. However next time I think I would triple it because it just seemed like it would be even better with more sauce.
I served the pork chops with corn and mashed potatoes.
The mashed potato recipe came from fellow blogger myovenhates me at: http://myovenhatesme.com/2008/12/02/sour-cream-onion-mashed-potatoes/
The recipe is magnificent! I did change things up a little bit.
First I used 9 potatoes since I was making it for a few people. I more or less doubled the recipe. I also used fresh chives instead of dried. There was not much sour cream left so I used about ½ cup sour cream and for the rest I used light mayonnaise. I also added a bit of garlic powder for extra flavor.
It was a hearty wholesome meal that was enjoyed by all.
This has to be my ultimate favorite pork chop recipeJ
Here is the pork chop recipe ( my morphed version).
Baked Marinated Pork Chops
2 tbsp soy sauce
4 tbsp olive oil
2 tbsp Worcestershire sauce
2 tsp lemon juice
2 tbsp brown sugar
4 tbsp organic ketchup
1 white onion diced
3 garlic cloves diced
3 carrots diced
Preheat oven to 350 degrees F. In a bowl combine the: soy sauce, olive oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup. Mix well. Place pork chops in a medium sized baking dish. Sprinkle some salt and pepper on the pork chops. Drizzle all of the sauce onto the pork chops. Cover the meat and rest of the dish with the carrot onion and garlic. Bake for 30 minutes in your preheated oven. Now turn the pork chops over and bake for another 30-40 minutes (depending on your oven temperature). Serve.
In the first photo we have vanilla wafers, assorted cake mixes, baking soda, rainbow sprinkles, rum extract and ginger among other items.
A more detailed look of what is (was) in the cupboard.
Below we have (in the cookie tins) white sugar, whole wheat flour, and all purpose flour. There is also a bag of brown sugar, a bag of icing sugar, and some rolled oats.
In the cupboard beside this one the oil has it’s own special place.
Now we shall check out the baking staples from the fridge. This is where the chocolate chips are found J We always have dark chocolate chips on hand, right now we have some mint ones too. We keep all the baking nuts in the fridge since it seems to prevent them from going rancid too fast. For nuts we have almonds, walnuts, and coconut. We also keep a big bag of raisons on hand.
To complete the list we have skim milk, brown eggs, and olive oil margerine (the best kind around!).
That is your sneak peak into the lisaopolis baking staples. J
This evening I was in the mood for soup. Since we had quite a bit of cauliflower in the house I thought I would find a recipe for cauliflower soup. I searched for a recipe and found one that seemed appealing on this website: http://www.cdkitchen.com/recipes/recs/239/Cauliflower-And-Parmesan-Soup74416.shtml.
I morphed the recipe greatly.
The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.
Cauliflower, Cheddar and Parmesan Soup
2-3 white onions (diced)
2 cloves garlic (diced)
5 medium sized pealed potatoes
½-1 head cauliflower
2 vegetable bullion packages (made according to box)
4 cups boiling water
cheddar cheese (grated)
parmesan cheese (grated fresh)
Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.
I served this soup with some home made tortilla chips, and some fresh vegtables.
Yesterday I was feeling ambitious (in the kitchen that is). I decided to search for a recipe for chicken breast to make for dinner. I found one that I liked on this website: http://allrecipes.com/Recipe/Garlic-Lemon-Double-Stuffed-Chicken/Detail.aspx. The recipe is for garlic and lemon stuffed chicken. It is a unique recipe and super yummy.
As usual I morphed the recipe greatly. Here is my morphed version.
Garlic Lemon Stuffed Chicken
Olive oil (for baking dish)
4 boneless skinless chicken breasts (thawed)
4 tsp light cream cheese
4 medium thickness slices of cheddar cheese
¼-½ cup milk
¾ cup seasoned bread crumbs
2 garlic cloves minced
One white onion diced
1 tsp Garlic powder
7 tbsp lemon juice
½ cup parmesan cheese
4 tbsp olive oil
Preheat oven to 350 degrees F. Lightly coat a medium sized baking dish with some olive oil.
Slice each chicken breast in half horizontally, almost right through. In the middle of each breast place: a slice of cheddar cheese, cream cheese, a few pieces of minced garlic, and a few pieces of onion.
In a separate bowl place the milk. Coat each breast in milk (on the outside). Brushing them with milk might be a good way to do this.
In a separate bowl combine the bread crumbs, and parmesan cheese.
Now coat each breast with the bread crumb mixture. Place each breast in to your baking dished after it is coated.
In a separate bowl combine the 4 tbsp olive oil, lemon juice, and garlic powder. Stir. Drizzle the mixture over the chicken breasts. Sprinkle any remaining bread crumbs over this mixture. Finally sprinkle some paprika and salt on top. If there is any onion remaining scatter it around the chicken breasts. Also if there is any milk remaining drizzle it around the chicken breasts.
Place dish in the oven and bake for 40-60 minutes.
Serve with potatoes or rice. (I served mine with potato). J