Paper Plate Gourmet (Food!)

Paper Plate Gourmet : Dizee-Pop (Popcorn Made with Coconut Oil)

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Organic Popcorn made with coconut oil

 

Ah…. Popcorn.  A snack staple from my weight watcher days.

 

Back then, I used the microwavable stuff – you know the one with the yellow kernels and the warning to not inhale the fumes.

 

Well, knowing my intense love of all things coconut oil and my current weight loss resolution , it was only a matter of time before this happened.

 

You see where this is headed, right?

 

I made my own popcorn with coconut oil on my stove.  Just call it Dizee Pop.

 

 

Ingredients

 

3TBS of Coconut Oil

1/3 cup of Organic Pop Corn Kernels (thus avoiding the dreaded GMO kernels)

Sea Salt, to taste

Seriously, just those 3 ingredients

 

Directions

  1. Put a nice size pot on the stove, add the 3 TBS of coconut oil & wait for it to melt
  2. Rub any extra coconut oil from the spoon into your elbows or hands.  Don’t waste it!
  3. When you think the oil is warm enough, add 2-3 kernels to the pot and wait until they pop.  (Mine popped clear out of the pot and onto the floor.  It made one of the pups very happy)
  4. Add the rest of the kernels and put the lid on the pot
  5. Get ready for a party in that pot.  Shake the pot every thirty to forty seconds or so to prevent burning
  6. When the popping calms down, dump the popcorn out onto a paper towel lined baking sheet.
  7. Sprinkle with Sea Salt

 

The whole thing took only minutes.  Even Craig enjoyed it.  To quote

I don’t taste the coconut oil.  This isn’t half bad.

 

Now, obviously, this opens the door to all sorts of crazy combinations – garlic, cheese or possibly chili powder.

 

Does anyone pop their own popcorn?  What is your favorite topping?

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Paper Plate Gourmet : Zucchini Pasta

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Is everyone ready for something that DOESN’T contain Coconut Oil? I know, shocking coming out of my kitchen.

 

Now that I am on Pinterest, I have seen a lot of people pinning Zucchini Dishes.  In some of them, people even used it as – wait for it- spaghetti.  I know! Crazy, but I decided to try it.  I am adventurous that way.

 

I call it Spaghini and it is delish!

 

The trick here is having one of these things – a Julienne Peeler.  Fancy!

 

Use it on the zucchini and viola – you have spaghetti that is not a carbohydrate!

 

This made enough to feed me, but it was probably a portion and a half….

Ingredients

2 Zucchinis (I used organic because they are on the Dirty Dozen list)

1 TBS Olive Oil

½ TBS Minced Garlic (more or less if you want)

Pasta Sauce (I used a jarred sauce – I know! Sacrilege! And I just wasted the organic zucchinis…) to taste -I like my food swimming in sauce

 

Directions

  1. Julienne the Zucchinis
  2. Heat the Olive Oil in a pan for a minute over medium heat
  3. Add the Garlic and sauté for around a minute
  4. Add the Zucchini and allow them to cook up a bit, but stir often.
  5. Add the Sauce to the Zucchinis
  6. When everything is nice and hot, put it on a plate and eat!

 

I added some Pecorino Romano cheese.    I also added a piece of bread for dipping, which defeated my ‘bread free’ meal…. Boo Dizee.

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Paper Plate Gourmet : No Fail Guacamole

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Did you know avocados are the new black? 

 

My first foray with this fruit (yep! It is a fruit  – I even looked it up!) is guacamole. 

 

Here is my simple recipe

 

Ingredients

 

1 ripe avocado

1 lime

Bunch of cilantro (to taste)

Garlic Powder (to taste)

Salt

 

Directions

  1. Cut the avocado and spoon all the good stuff into a bowl
  2. Cut and squeeze the lime’s juice into the bowl on top of the avocado
  3. Add some shredded cilantro on top of the avocado
  4. Sprinkle on a decent amount of garlic powder and a tad of salt
  5. Use a fork and mash that bad boy up
  6. Eat!

In a quintessential Doofy Dizee move, I bought a bag of Garden of Eating’s Red Hot Blue Tortilla Chips to eat with my guac and was completely shocked to realize they were spicy!  Doh!  I should have read the package a little bit more carefully!

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Paper Plate Gourmet : Banana Muffins

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 I love muffins.  I love the tops of muffins.  I do not love my muffin top.

 

 

 These are obviously healthy – they are made WITH bananas!

 

I even froze a bunch and have been eating them from the freezer.  GASP! I know – does not sound like somehting I would do.  But, I have to tell you –  I pop them in the microwave for 10 seconds and savor every precious moment with it.

 

Ingredients

1 ½ cups all purpose flour (I used organic, not sure if that makes a difference.  Next batch will be made with whole wheat!  CRAZY!)

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2 tablespoons Corn Starch

½ teaspoon Salt

4 Ripe Bananas (mine were scary looking)

¾ cup sugar (I used organic cane sugar, seems similar to brown sugar)

1 egg

3 tablespoons Coconut Oil (melted)

3 tablespoons Butter, (melted)

Liberal Dash (1 tablespoon-ish) Vanilla Extract

 

 

Directions

  1.  Preheat the oven, put liners in the cupcake pan.
  2. Cut up the bananas (I just broke them into pieces) and add them into a bowl
  3. Add the sugar, coconut oil, egg, butter and mix.  (I used my trusty ol’ mixer)
  4. Once combined, add the baking powder, baking soda, corn starch, and ½ cup of the flour and mix again.
  5. Keep adding the flour until you incorporated it all.
  6. Spoon into Muffin Tin
  7. Bake for 15-18 minutes.  Mine needed 17 Minutes.

 

 

 I bet they would be even better with some walnuts or, dare I say it, chocolate chips?  Next time, for sure!

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Paper Plate Gourmet : Super Easy Lemon Garlic Dressing

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I have stopped buying pre-packaged dressing.

 Why?

Because I can make awesome, fresh dressing in no time flat.  Easiest Dressing Ever.  Yeah, I said it. 

Totally scalable too – make as much or as little as you want.  This makes enough for my salad.

 

Ingredients:

1 Lemon

1 tsp – ½ tbsp. Olive Oil

Salt (to taste)

Garlic Powder (to taste)

 

Directions

  1. Find a container with a top (I love my Ball Glass jar.  Isn’t it pretty?)
  2. Squeeze Lemon, take out the pits
  3. Add Olive Oil, salt (I add a little bit) & garlic powder (I add quite a bit….)
  4. Shake, Shake, Shake
  5. That’s it!!!!!  It’s meerkat approved….

Check out my Salad in a Jar… It’s all the rage now.

In theory, you can keep a week’s worth of salad fresh.  I am testing it now, will let you know how it goes!

 Update:  The salad lasted a week! 

 

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Paper Plate Gourmet : Homemade Chicken Stew

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Very easy & hearty for a chilly day!!!! 

The best part – add as much or as little of an ingredient you want!  There is really no right or wrong way to make this….

    • Whole Wheat Pasta
    • Carrots
    • Onion
    • Celery
    • Chicken Breast
    • 1 can of Chicken Stock
    • 1 can of Water
    • Minced Garlic
  1. Heat a pot on the stove on medium.
  2. Cut chicken into smallish pieces (I used 2 breasts).  Add to pot, stir occasionally until cooked through.
  3. While the chicken is cooking, chop the veggies.
  4. Remove the chicken, throw in the veggies until they get a nice brown to them.
  5. Stir
  6. Add the garlic, saute for a few minutes.
  7. Stir
  8. Add the can of chicken stock & can of water (add a bit more water if there doesn’t seem to be enough liquid)
  9. Stir
  10. Add Pasta
  11. Stir
  12. Cook everything until pasta is done
  13. Pour into a bowl
  14. Enjoy
   

 

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Paper Plate Gourmet : Spinach & Cheese Stuffed Shells

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Um, double yum.  I got the basic recipe from SkinnyTaste.  What a great way to get some extra veggies!

Check out my shell-disaster here….

    • Sauce (I used Ragu Marinara)
    • 9 Shells (I had alot of stuffing left over, so you can up that to at least 18)
    • 2 Cups of Ricotta Cheese
    • 2 Ounces Shredded Mozzarella Cheese
    • 1 Egg
    • 9 ounce package of frozen spinach
    • 1/4 cup  Peco Romano Cheese
  1. Preheat your oven to 375
  2. Salt a pot of water & set to boil.
  3. Microwave the Spinach for a few minutes to thaw then squeeze the bejesus out of it.  You want as little water left as possible.
  4. Put the shells in the water & cook until they are al dente
  5. In a bowl, mix the ricotta, egg, & cheeses together.  Then mix in the spinach.
  6. Get a baking dish & cover the bottom with some delish sauce
  7. Once the shells are done & cooled, stuff those bad boys with your spinach mix & place them in your dish
  8. Shower them with some additional  sauce, cover with foil & cook for 40 minutes. 
  9. Now uncover & cook for 5 more
  10. Finally, ponder how fantastic they are while you eat them.
   

 

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Paper Plate Gourmet : Grilled Ham & Cheese on Rye

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I am not sure I should admit this, but I didn’t even know how to make a Grilled Cheese when I got married….

Here is my favorite.  The Mayo & Red Wine Vinaigrette make it fancy & extra yummy.

    • 2 slices of Rye Bread per sandwich
    • 1 slice of American Cheese per sandwich
    • 2 slices of Honey Ham per sandwich
    • Mayo & Red Wine Vinaigrette dressing
  1. Gather all your ingredients together
  2. Heat a griddle or a pan over medium heat
  3. Spread each side of the bread with a smear of mayo & vinaigrette dressing (don’t soak it!)
  4. When the pan is hot, add a slice of bread (smear side up) & top with ham, cheese & other side of the bread (smear side down this time)
  5. Cook for a few minutes, flip (I like mine on the not-so-done side, so I flip after 2 1/2 minutes)
  6. Put on a plate, eat with chips.  (Subway sandwiches have NOTHING on this baby)
   

 

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