Is, as the saying goes, third time a charm? Let’s find out.
WEDNESDAY – First Week – WEDNESDAY – First Week –
Since I finally found the first 42 pages of the Campus Survival Cookbook (yay), I no longer need to rely on my memory (although it was surprisingly accurate). The menu for Wednesday is:
- McCrystal’s Survival Casserole
- Tossed Green Salad with Sliced Cucumber
- Traditional French Dressing
McCrystal’s Survival Casserole: No, I don’t know who McCrystal is. It doesn’t matter because the dish is basically goulash. I didn’t like goulash growing up, but I remember trying this recipe and actually eating it. It was okay, but not something I’d cook on a regular basis. Or any basis, actually.
Tossed Green Salad with Sliced Cucumber: The” tossed greens” in this case is romaine lettuce. (Yes, I’m saying “greens” is singular.) The sliced cucumber is peeled and then sliced.
Traditional French Dressing: This made-from-scratch dressing is the key to the salad, and it’s delicious. It’s not the orange-ish French dressing one finds on the grocery store shelves. It’s a tasty mixture of oil, water, vinegar, salt, pepper, and prepared mustard.
Trial #3—and Miss #2
Spaghetti Bolognese, from the Weight Watchers Turnaround Program Cookbook (pictured above). It’s actually featured on the cover. I love Italian food, but this turned out rather bland. Even a “modicum” of freshly grated Parmesan cheese didn’t help much. Perhaps it needed more seasoning. I decided not to throw the leftovers out. When I reheat it, I’ll add more oregano, basil and pepper, and perhaps some more chopped onion (the one I used was rather small).
But honestly, when this recipe comes back round in the rotation, I’ll just make Cincinnati chili using Hormel’s 98% Fat Free Turkey Chili, No Beans. It’s not sweet like traditional Cincinnati chili, but tastes great when served ala Hard Times Cafe, with onions, (low fat) sour cream and (low fat) cheese over spaghetti. It’s great winter comfort food. As for a summer substitution, I’ll cross that bridge when I come to it.
Although I like the Traditional French Dressing, I’m not sure how to make it lower in fat. Using olive oil would make it heart healthier, and since I generally use only one tablespoon dressing per salad, it might be ok. But any of several Ken’s lite dressings will do.
Oh, and I don’t peel the cucumbers.
[Both photos taken from Amazon, but I’m sure they’re © Weight Watchers and ©Hormel.]