Wednesday, May 28, 2014

196 Calorie Roasted Veggie Turkey Chili (Weight Loss Challenge Recipe)

We started a 7 day clean eating challenge this week and one of my favorite recipes for making ahead is this chili. It is lean, full of veggies and it keeps my beautiful belly full for a long time.  Beautiful belly is, by the way, what I call this middle-section of mine. Or "Middle-Girth" for all you "Lord of the Rings" fans... After a couple months of belly dancing with my mom {No chance I'm ever dancing in public this way but...}, I figured out that this body and belly is not something I want to ever talk badly about. I've embraced my belly.  I'm not saying not to improve...I am saying to love your shape and enjoy the journey. If you hate your body, there's not a diet in the world that will cure it.  That is something you can take to the bank.  You can always be striving for good health, but self-hate is a disease that is only cured in the heart. Cure how you feel about yourself, and you'll have the power to win.  

That being said,  I eat this chili with a cup of chopped plum tomato and a cup of fine shredded cabbage and a drizzle of lime juice. Let me know what you think! Seriously. Veggies are amazing! So is your belly!

Chef Tess Roasted Veggie Lean Turkey Chili
Ingredients
2 cups black beans (canned okay, rinsed and drained without salt)
2 cup Celery, raw, diced
1/4 cup Onions, dehydrated flakes
6 oz Turkey Smoked Sausage, diced or crumbled
28 oz Tomato puree, without salt added
7 oz green chile peppers, diced, roasted  (canned okay)
1 cup Leeks, (bulb and lower leaf-portion), raw, sliced thin
3 oz Carrots, about 1 cup, shredded

3T chili powder, (hot or mild)


Instructions for Preparation: Put all ingredients in a crock pot. Simmer 2-3 hours high. OR pressure cooker high 5 minutes. Natural release. Yield 11 cups prepared chili. 7 , 1 1/2 cup serving.




There you go!

Always My Very Best,
Your Friend Chef Tess


































Thursday, May 22, 2014

Free 7 Day Clean Eating Challenge Group starts Next Week!


Challenge Starts Tuesday May 27th. Here’s what’s included:
  • - A flexible Meal plan based on Clean Eating / Whole food principles using common ingredients that will not break the bank.
  • - Grocery List 
  • - Private Facebook Support Group 
  • - Videos teaching you the Clean Eating principles and tips for fitting it into a busy lifestyle 
  • - Free Coaching from Profession TV Chef and cookbook author Chef Tess Bakeresse with support from her fitness coach Star Diamond Coach Christina Wheeler 

What’s required of you:

  • - Follow the plan as best you can 
  • - Have an open mind and be willing to try new things 
  • - Be positive & encouraging of others in the group 
  • - Make a quick daily check-in to the Facebook Group 
  • - Share your results with Stephanie Petersen on facebook.

YOU MUST follow these steps to get a spot:


1) Send me a friend request: https://www.facebook.com/ChefTess and let me know you want to join the fitness group.
2) Fill out a FREE membership form here: http://www.teambeachbody.com/en_US/tbbsignup?referringRepId=126662 (The membership is free and it helps me keep better contact with everyone).
For extra accountability Invite any friends/family you think would be interested! 

I know you can do this!


There you go! Let me know if you want in on this! We have so much fun with these groups and it is a great way to kick-start your goals!

Always My Very Best,
Your Friend Chef Tess


Tuesday, May 20, 2014

Money Monday Meals! 7$ Dinner for a family of 5: Video Segment




GMAZ segment by Kaley O'Kelley
Posted on May 19, 2014 at 10:56 AM
Updated yesterday at 10:56 AM

Money-saving shopping tips
  • Shop the discount stores like the 99cent Only Store chains for veggies and pasta. They have fresh produce, including a lot of organic choices.
  • Use salad shrimp. It costs a lot less because of the size.
  • The biggest cost on this is the bacon. The pre-cooked bits are going to save you money and fat grams.



Ingredients
  • 1/3-1/2 cup Extra Virgin Olive Oil (lemon infused)
  • 1 small red bell pepper, julienne
  • 2 leeks, trimmed, halved, cut lengthwise, sliced thin, washed, rinsed, dried
  • 2 cloves Garlic, pressed
  • 2 lemons, zested and juiced
  • 1 2.5 oz pre-cooked packaged diced bacon
  • 1/2 lb salad shrimp, frozen
  • 1/2 lb linguine, cooked according to package directions 
  • 2 zucchini, sliced thin in ribbons
  • 6 oz  extra large black olives, drained (optional) 
  • smoked paprika, salt and pepper to taste
  • Fresh parsley to taste (about 1/4 cup chopped)

Instructions
  • Trim off the dark green parts of the leeks  and use the light green stuff. Chop in half lengthwise and then slice thin.
  • In a large 14 inch skillet, heat the oil. Add the bell pepper, leek, garlic, lemon zest and bacon. Cook until vegetables are just tender.  Push the vegetable to the side of the pan.
  • Add the shrimp and cook until pink, about 3 minutes. Don't overcook the shrimp. I'm a nerd here, but honestly, I'm not a fan of rubber shrimp. If food bounces back when you chew it, you should spit it out. That's just my humble (yet highly accurate) opinion.
  • Add the cooked pasta, and olives and lemon juice. Toss with the vegetables. Season with pepper. Taste. Season as needed.
  • Transfer to a serving platter or bowl. Garnish with chopped parsley and sprinkle with smoked paprika.
  • Serve hot.  


There you go darlings!

Always My Very Best,
Your Friend Chef Tess


Monday, May 19, 2014

Basic Bread Tutorial Video with Becky Lynn from KTAR 92.3






I got to meet the sweet and amazing Becky Lynn known nationally for her radio and voice-over skills! Here in Phoenix she's been on Country music radio (KNIX and KMLE) and now  Talk radio KTAR for years! Becky Lynn is a multi-faceted voiceover actor with an unmistakable sound, heard across the U.S. on major television and radio stations, and on international commercials and business presentations. In fact, the other day when I was driving with my kids and the radio was on, I said, "THAT voice...…It'’s Becky Lynn."

 At any rate, Becky came by to see me at work in the bakery asking me some tips and ideas for what makes perfect bread. We talked about my new Bread Art book and had some serious fun! I love that we got some really great footage of how to form perfect loaves and it is basically my  beginner bread class condensed to 5 minutes. 

If you loved this video, please be sure to visit the KTAR video on their website and give it a tweet or share on facebook. The more they hear from my darlings, the more videos you'll get to see. Xoxo! 

There you go!

Always My Very Best,
Your Friend Chef Tess



Thursday, May 15, 2014

220 Calorie Awesome Alfredo with Veggies


In case you missed it on facebook, we're having another weight loss challenge group. Today is day 4 of a free 14 day challenge and then we'll go from there...but this is one of the recipes that I made today and it is just awesome! The stats are great too! 

This will make 4 servings {about 1 1/2 cups each}
220 calories, 8 g fat, 31g chol, 210g sodium, 26.8 carbs, 6 g fiber, 10 g protein.

 Ace ate the whole pan...minus my serving, and I didn't even argue. It is a much healthier choice than most of the alfredo recipes I've seen.  The secret is adding the vegetables to replace part of the pasta, using low fat cream cheese as part of the sauce, and dancing while you cook. Boom-vaaaa-vaaa-booom! I use a lot of garlic, but that will really boost the flavor factor! 

Chef Tess' 220 Calorie Alfredo with Veggies

Ingredients
1 tablespoon butter {herb infused is awesome!}
6 clove garlic, minced fine
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
2 tablespoons Neufchtel or low-fat cream cheese
1/4 cup grated parmesan cheese, plus more for topping

4 oz (dry weight) fettuccini noodles or your favorite egg noodles (weight on this matters for calorie count)
8 oz green beans, fresh or frozen
1 cup carrots, julienne cut
Freshly ground pepper

Directions:
Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon,1 minute. Whisk in the milk
and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchatel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine, carrots and green beans cook until al dente, 8-10 to. Reserve 1 cup cooking water, then drain the pasta and return to the pot.

Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

Yields 4 servings:
220 calories, 8 g fat, 31g chol, 210g sodium, 26.8 carbs, 6 g fiber, 10 g protein

Always My Very Best, 
Your Friend Chef Tess





Tuesday, May 13, 2014

Fabulous Centerpieces on a dime! Popcorn Ball Topiary Segment!



Good Morning Arizona! Was amazing yesterday! If you missed it or are out of state, this is a fabulous way to get ready for weddings, bridal showers, baby showers, Summer and Spring parties. Kids love them for birthdays! Sky is the limit!

Always My Very Best,
Your Friend Chef Tess



7$ Dinner Fast and Easy Bacon-Wrapped Shrimp Linguine















Saving money on dinner! This is one of the 7$ winners!  I made a dinner last night for the family that was a new recipe total win! Ace loved it. The kids almost licked the serving tray...I'm calling it a complete and total dinner success. The best part...it was freakin' fast. Not just regular fast...but freakin' fast. It would be nice enough to serve at a dinner party. Pretty enough to show to someone you actually *like*. When asking my kids what I should call this new recipe of mine, Little Man took one look at the bacon and said, "Bacon wrapped shrimp blah-what-ever-is good-with-bacon wrapped-stuff" (That's 15 year old boy code...for "DUDE mom there's bacon in here...whatever you call it I'll eat it!). Thank you Gena for all the "Bacon Wrapped Friday Night" parties. He's now got that fact in his grey-matter for life. Question.  Do I tell him I used the pre-cooked lean bacon coupled with extra-virgin olive oil like a responsible heart loving person? Yeah, I actually did. I totally want him to learn some healthier habits. Don't underestimate the power of the mighty leeks either. They pack this dish with .MagnificentFlavor. If I can be so bold as to say so. You would be amiss to leave them out. Be sure to wash them well and dry well too. 

 I buy most of my vegetables at the local farmer's markets or directly from the farmer to save money. Look for great vegetables in the discount grocery stores. Here in AZ we have a  99 cent Only Store chain that I visit every week. They  carry great prices on veggies {Including organic!}...

Bacon Wrapped  Shrimp Lemon-Herb Linguine
1/3 cup Extra Virgin Olive Oil (lemon infused)
1 small red bell pepper, julienne
2 leeks, trimmed, halved, cut lengthwise, sliced thin, washed, rinsed, dried
2 cloves Garlic, pressed
2 lemons, zested and juiced
1 2.5 oz pre cooked packaged diced bacon 
1/2 lb salad shrimp, frozen
1/2 lb linguine, cooked according to package directions (or homemade noodles see the homemade-whole-grain-noodle-tutorial )
6 oz  extra large black olives, drained 
smoked paprika, salt and pepper to taste
Fresh parsley to taste (about 1/4 cup chopped)

First grab one of the leeks.  Okay. Trim off the dark green parts and use the light green stuff. Seems like a lot of wasted stuff, but the top is too fibery and stalky...those are not really words but they make sense. Not really  what we're looking for in this dish today.

Chop in half lengthwise and then slice thin like this. Are those pretty little leek-let-ribbon-lets? If I was crafting with those I'd hot glue them to some kind of wreath or something. Cooking today...focus. Focus. 


 In a large 14 inch skillet, heat the oil. Add the bell pepper, leek, garlic, lemon zest and bacon. Cook until vegetables are just tender. See how we just didn't need to cook more fat with that bacon? Really? Plus, we just knocked like 5 minuted off this dish...


Push the vegetable to the side of the pan. Add the shrimp and cook until pink, about 3 minutes. Don't overcook the shrimp. I'm a nerd here, but honestly, I'm not a fan of rubber shrimp. If food bounces back when you chew it...you should spit it out. That's just my humble (yet highly accurate) opinion. 

Add the cooked pasta, and olives and lemon juice. Toss with the vegetables.  Seriously... if you still are buying pasta you need to see this: homemade-whole-grain-noodle-tutorial !

Season with pepper. Taste. Season as needed. Transfer to a serving platter or bowl. Garnish with chopped parsley and sprinkle with smoked paprika. Serve hot.  Oh be still my fluttering magnificent heart!
After I passed out...and came to...I realized I better take some pictures.


You want to know something...I hid some. Confession. I did. I put some in a bowl at the back of the fridge so I could have some for later. Pasta salad the next day was even more magnificent...if that was humanly possible! 
There you go.

Always My Very Best, 
Your Friend Chef Tess


Saturday, May 10, 2014

Popcorn Ball Topiary for Mom's Day



Tomorrow morning I get to spend some time at ABC 15 Phoenix showing a fast and easy last minute craft for kids to do for Mom's Day. If Dad waited until last minute and wants to still do something fun and easy, this is a great idea!  Enjoy darlings!

Honey-Fruity-Cutie-Gelatin Popcorn Balls

1 microwave bag popcorn, popped
1/2 cup granulated sugar
1 cup honey or corn syrup
1 box Jello (3 oz box, any flavor)

Equipment:
Large bowl (gallon sized or larger)
saucepan
Oil for coating hands/popping


Directions:
1. Gather all ingredients and supplies together.
2. Pop the popcorn. Pour into the large bowl.
3. Combine granulated sugar, honey (or corn syrup) and gelatin in a heavy saucepan. Stir slightly and bring to a full rolling boil over medium high heat.
4. Remove gelatin mixture from stove top and pour over popped corn. Blend well, until all of the popcorn is coated. Allow to cool a few minutes before shaping into popcorn balls. {Note: you can add up to 1 cup of nuts, candy corns, jelly beans, Boston Baked Bean candies, red hots...etc. at this point.}

5. Shape popcorn into balls using lightly oiled hands, or leave as fruity popcorn as is. You will need to press them together rather firmly.   To make a topiary, I wrap each popcorn ball with plastic wrap first, then pierce with a bamboo skewer and tie a ribbon at the base of the ball. You may insert them into other popcorn balls or brownie-cupcakes for a stand alone topiary or just enjoy a popcorn ball on a stick!


You may also like:

There you go darlings! Happy Mother's Day!

Always My Very Best,
Your Friend Chef Tess

Wednesday, May 7, 2014

Our Chef Tess Bakery Store Front!

I'd like to announce that my baked goods are now going to have a store front! We're so excited for this big change in the way we are able to bring the Chef Tess baked goods to the folks of Arizona! We're just starting out. Currently we're using a commercial kitchen at the store where I teach most of my classes. As many of you know, this is a big change for our family and it has been such a blessing to have the support of Shar's Kitchen  in this new adventure. We feel deeply honored to be able to use this wonderful facility!  I will not be there full time, as I will still be teaching private classes, however my baked goods will now be available for pre-order and pick-up on Saturday Mornings!  Unlike a Farmer's Market, where I had to bake a lot of inventory without a defined number of customers, this will provide, what we hope will be, a more reliable way to serve customer needs.


Our mission is simple: to provide the best products and service to our customers. Due to the nature of our current business situation, baked goods are only available for pick-up on Saturdays at the store front where Chef Tess teaches her classes.  No products will be shipped. No exceptions at this time. I just don't have the staff.
Shar's Bosch Kitchen
1130 N. Gilbert Rd. Suite 1
Gilbert AZ, 85234
480-558-1191 

*All products must be pre-paid and verified. Please allow at least 3 business days for product production. Our staff is limited.
Orders may be placed online through the links directly below the photos or at our online bakeshop store:

 Delicate Danish, Apple berry, half dozen 20$
Hand rolled real butter Danish dough, fresh organic apple and raspberry filling. Embellished with pastry roses and edible pearls along with delicate icing details. 3 inches wide. 1 inch tall. Contains dairy, egg, and nutmeg. 
 Doughsants, Orange-Vanilla bean, 1/2 Dozen 15$
Hand rolled croissant dough doughnuts, slow raised to flavor perfection and infused with citrus and real vanilla bean in the butter layers. Baked and drizzled with a white chocolate browned butter glaze. 3 inches wide, 1 1/2 inches tall. NO SHIPPING PERMITTED due to the delicate nature of these pastries. Supplies are very limited on this item. First order first serve. 

                     Half Dozen, 3 inch Gluten-Free Almond Flour Brownies 15$     Almond flour gluten-free brownies sweetened with coconut sugar and made with organic raw cocoa, vanilla bean. Contain tapioca flour and sorghum flour. contains eggs. Processed in a facility that also processes wheat products. 

 Chocolate-raspberry Sunflower Cupcakes, 1/2 dozen 15$ Fudgy chocolate buttermilk cake filled with homemade rasberry filling with a hint of spice. Adorable decorated with shimmering yellow sunflower petals and berry candies. Contains dairy, eggs. Also available in vanilla bean cake instead of chocolate. Please specify in order if white cakes are desired.

 Sugar-Free, Chocolate Cherry Almond Flour Cookies, dozen 12$ Deep fudgy almond flour cookies sweetened with natural erythritol and rich with dried sugarless tart cherries. These are 110 calorie bites of perfection! 11/2 inch wide and full of deep flavor. Vanilla bean and a hint of natural orange-brandy. Price reflects cost of almond flour in the production of this product. Gluten free, but produced in a facility that has produced wheat products. One dozen cookies. 


Gluten-Free Almond Flour Chocolate Chip Cookies(1/2 dozen) 12$ Thick and fudgy texture. 3 inches in diameter. Almond flour, Coconut sugar, gluten-free semi-sweet chocolate chips, egg, tapioca starch sorghum flour, vanilla bean paste, salt, baking powder. Processed in a facility that also processes wheat. May contain trace amounts of dairy.


 Wise Woman Cinnamon Rolls with White Chocolate Glaze, 1/2 dozen 20$ 5 inches in diameter, 2 inches tall and full of exotic Saigon cinnamon and buttery goey filling. Topped with a remarkable white chocolate glaze. Only sold in half dozen quantity. Must give 3-5 days notice on all orders. 

 Caramel Pecan Rolls, half dozen 25$ Thick rich caramel coated toasted pecans adorning buttery fluffy spiced Saigon Cinnamon rolls. Contains nuts, eggs, and dairy. Each large roll is approx. 5 inches in diameter and 2 inches tall. 

Bear Buns, 1/2 dozen  12$ 
  Fluffy sweet rich dough formed into bear heads with raisin eyes and hand painted edible face details. Approx 4 inches in diameter.

Thank you for helping support my sweet family and sharing the goodness. We look forward to serving you well through the years to come.

Always My Very Very Best,
Your Friend Chef Tess






Monday, May 5, 2014

Our Top 5 Mexican Food recipe for Cinco de Mayo

My son's class at school is having a little gathering of foods for today to celebrate Cinco de Mayo! So, I thought I'd share my top 5 recipe posts along with one of my favorite kitchen crafts to play with this evening! We're going to make some homemade pinatas and cook up some awesome dinner! If you want to join us, come on over...er...maybe just follow the links to the pictures and make some with your family! 
Cereal Box Cinco de Mayo Pinatas are simple to make and you probably have all the tools at home already! If not, for pennies compared to dollars, you can make them at home simply with this tutorial click here!

Cinco Recipes! {Click on the words above the photos to get to the posts. }



Healthy 7 layer dip









There you go darlings! Happy Cinco De Mayo!

Always My Very Best,
Your Friend Chef Tess