Thursday, June 30, 2011

S'mores on a Stick


Ingredients
Marshmallows
melted chocolate
crushed graham crackers
lollipop sticks

1. Push stick into marshmallow. Dip marshmallow in melted chocolate. Roll in crushed graham crackers.


Aren't they adorable? And yes, they were so delicious! And I'm not a huge fan of s'mores. (I know, right?)


And the best part? The kids can make them for themselves (except for melting the chocolate.)

I found this idea at Whimsical Creations. I was planning to make the red, white and blue treats for a Fourth of July Party, but when I saw the s'mores version, I knew my kids would be in love with me forever if I made them.

Wednesday, June 29, 2011

Gnocchi with Summer Vegetables


Serves 4
Prep time: 17 minutes, Cooking time: 6 minutes

1 tablespoon olive oil
2 zucchini or summer squash, or one of each, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (15 to 16 ounces) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese (I used Parmesan)
1 tablespoon butter (I omitted the butter)
2 teaspoons fresh lemon juice

1. Start a large pot of water boiling. You should be able to chop everything up while you are waiting for that.

2. Put squash and garlic in a large bowl, add the olive oil and toss to coat. (I think this helps get them more coated with oil.) Heat a large skillet over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.

3. Meanwhile, add the gnocchi to the large pot of boiling water and cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter (if using), and lemon juice.

Results: YUM! This was so good and so filling. The boys wouldn't touch it, but that's fine with me, because GUESS WHO GETS THE LEFTOVERS? This was seriously good. I can't wait to make it again!

Recipe from The {UN}eventful Life

Grilled Flank Steak with Mango Chutney


Serves 4
Prep time: 12 minutes, Marinating time: 15 minutes, Cooking time: 10 minutes

cooking spray
1 pound flank steak, trimmed of fat (also called skirt steak)
1/3 cup mango chutney
1/3 cup pineapple juice
3 Tbsp apple cider vinegar
1 1/2 tsp vinegar, tarragon-flavored (I used white wine vinegar)
1 1/2 Tbsp hot pepper sauce
2 clove garlic, minced

1. Coat grill rack or broiler pan with cooking spray; preheat grill or broiler.

2. Combine steak and remaining ingredients in a large zip-top plastic bag; seal and marinate in refrigerator for 15 minutes. Remove steak from bag; reserve marinade. Place steak on grill rack or broiler pan and cook 5 minutes on each side,
turning once, or until done.

3. Meanwhile, pour reserved marinade into a small saucepan. Bring to a boil; cook 1 minute, stirring occasionally.

4. When steak is finished cooking, let it rest for 5 minutes, then cut it diagonally across the grain into thin slices. Serve with chutney sauce.

Served with green beans and roasted potato slices (drizzled with olive oil and coarse sea salt, baked at 400 until done.)

Results: this was very easy to make and so good! Chris said the FedEx man actually stopped by while he was grilling to ask what we were having because it smelled so good. The marinade was sweet, with just a hint of spice to it. Definitely making this one again! Henry said the meat took "too long to chew." Both boys loved the potatoes.

Recipe from Weight Watchers

Tuesday, June 28, 2011

Chocolate Chip Cheesecake


Serves 12

10 Oreo cookies
8 Tbsp fat-free cream cheese
8 oz low fat cream cheese
1 cup sugar
2 Tbsp all-purpose flour
1 cup fat-free cottage cheese
2 tsp vanilla extract
6 large egg whites
3/4 cup mini chocolate chips

1. Preheat oven to 325ºF.

2. Lightly coat a 9-inch springform pan with cooking spray. Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.

3. Using an electric mixer, beat together cream cheeses on lowest speed until well blended. In a small bowl, combine sugar and flour. Add to cream cheese mixture
and beat until smooth.

4. In a food processor or blender, purée cottage cheese until smooth. Add cottage cheese and vanilla extract to cream cheese mixture; beat until smooth. Add egg whites and beat until well blended. Stir in 1/2 cup of chocolate chips.




5. Pour into springform pan; top with remaining chocolate chips and bake until cheesecake puffs and center is almost set, about 60 minutes. Transfer to a wire rack and cool completely. Run a knife around sides to loosen and release pan sides. Cover and chill overnight. Cut into 12 slices and serve.


Results: It takes quite a bit of work to make, but this was really good! It's definitely not as rich as real cheesecake, but it's not nearly as fattening either! One slice was a really nice size dessert.

Recipe from Weight Watchers.

Kahlua Pork


Serves 6-8
Prep time: 5 minutes, Cooking Time: 8 hours*
(*Note: the original recipe claims the cooking time was 16 hours (no, that is NOT a typo!) on low. I cooked it for 8 hours on high and mine was burnt!)

3 lb pork shoulder blade roast, lean, all fat removed
1 tbsp liquid mesquite smoke
1 tbsp coarse sea salt
Romaine lettuce (optional)
Rice (optional)
Hoisin sauce (optional)

1. Place pork in the crock pot and stab it all over with the tip of a knife. Rub sea salt all over pork. Drizzle the liquid smoke all over and set crock pot to low; cook about 16 hours. (I've left the original directions here so you can try or not try this yourself. Mine was cooked on high for 8 hours and was burnt.)

Results: I had mine wrapped in romaine lettuce with rice and hoisin sauce. Chris and Henry ate theirs plain. Steven wouldn't touch it, even though it was dessert night, and we were having Chocolate Chip Cheesecake for dessert. He didn't get any dessert. Overall, this was just OK. I've had better pork from the crock pot. The liquid smoke was....interesting. At first, it smelled awesome, like someone was cooking bacon. But by the end of the day, it smelled like we had a campfire going in our kitchen. I think I am being a bit negative though, because I was so disappointed at how BURNT this was! We had parts of the pork that I could barely cut with a sharp knife...they were practically beef jerky! I think I would try this again, though, because it was SOOOOOO easy! I'll watch the cooking temperature next time.

This recipe came from Gina's Skinny Recipes. She put a pretty little flower on hers. Maybe I should have tried that!

Chicken with Banana-Curry Sauce


Serves 4
Prep time: 7 minutes, Cooking Time: 40 minutes

2 medium bananas, sliced
3/4 cup water
1/3 cup low-fat plain yogurt
1 Tbsp curry powder
2 tsp canola oil
1/2 tsp salt
1/4 tsp black pepper, freshly ground
2 chicken breast halves (boneless & skinless)

1. Preheat the oven to 425°F. Spray a roasting pan with nonstick spray. Puree the bananas, 1⁄4 cup of the water, the yogurt, curry powder, oil, salt, and pepper in a food processor or blender.

2. Place the chicken in the roasting pan. Pour the curry mixture over the chicken. Roast until done, 30–35 minutes. Transfer the chicken to a platter; cover loosely with foil and keep warm.

3. Transfer the curry sauce into a small saucepan and heat over medium heat. Whisk in the remaining 1⁄2 cup water. Simmer, until heated through. Serve with the chicken.

Served with basmati rice and sugar snap peas.

Results: I know, I know...it sounds so weird, right? But this was so easy to make and actually pretty good. The banana flavor was a little over-powering of the curry, but I can't figure out what to tweak. Next time, I think I'll only use one banana and maybe add some cumin, coriander or cardamon to add a bit more curry flavor. Overall, everyone liked it, except for Steven. Henry ate all of his and said "mmmmmmm! Deee-licious!"

Recipe from Weight Watchers

Monday, June 27, 2011

Royal Canadian Club Sandwich


8 oz Canadian-style bacon
4 oz cheddar or colby cheese, grated
4 tsp Dijon mustard
8 slices rye bread
4 dill pickles, thinly sliced

1. Cook bacon in a large nonstick skillet over medium-high heat until browned on both sides, about 2 to 3 minutes per side. While bacon is still in pan, but already browned, sprinkle cheese over bacon. Cook 1 minute to melt cheese; remove from heat.

2. Spread four slices of bread with mustard. Divide cheese-covered bacon and pickles among bread. Top with remaining bread slices and serve immediately.

Served with fresh strawberries

Results: Um...really? Based on reviews of this recipe, I was expecting to be totally, completely WOW'd. But, um...not really. It's just a sandwich. There was nothing spectacular about it.

Recipe from Weight Watchers

Thursday, June 23, 2011

Coconut Curry Shrimp


Serves 4
Prep Time: 10 minutes, Cooking Time: 17 minutes

1 Tbsp peanut oil
1 1/2 pounds shrimp, large, peeled and deveined
1 bunch asparagus, tough ends trimmed and cut into 1 & 1⁄2-inch pieces
1 medium onion, sliced
1 medium red pepper, seeded and cut into strips
1 Tbsp ginger root, peeled and grated
3 garlic cloves, minced
1 Tablespoon red curry paste (or more to taste)
1 cup light coconut milk
2 Tbsp fish sauce
1 Tbsp sugar

1. Heat 1 & 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high
heat. Add the shrimp and cook until just opaque in the center, 2–3 minutes on each side. Transfer the shrimp to a plate and set aside.

2. Add the remaining 1 & 1⁄2 teaspoons oil to the same skillet and heat over medium-high heat. Add the asparagus and cook, stirring frequently, until slightly softened, about 3 minutes. Add the onion and bell pepper; cook, stirring frequently, until softened, about 3 minutes. Stir in the ginger, garlic, and curry paste. Cook, stirring constantly, until fragrant, about 1 minute.

3. Reduce the heat to medium, then add the coconut milk, fish sauce, and sugar; bring to a simmer. Cook, stirring occasionally, until the flavors blend, about 3 minutes. Stir in the shrimp and cook 1 minute until heated through.

Served over orzo (but rice would have been much better. I was just trying to get ride of the little bit of orzo we had left.)

Results: A-M-A-Z-I-N-G! This was so good! So good that I'm tempted to make it again for dinner tonight! Chris really liked it too, but he thought it could use a little more "coconut-y" flavor. I thought it was perfect. The only thing I will change next time is adding a bit more curry paste, just to make it spicier.

Recipe from Weight Watchers

Wednesday, June 22, 2011

Cheddar, Apple and Walnut Salad


Serves 4
Prep Time: Cooking Time:

olive oil cooking spray
4 slices uncooked turkey bacon
2 slices mixed-grain bread, cut into 1/2-inch cubes
1/3 cup walnuts, coarsely chopped, toasted
9 oz spinach, baby leaves
1 fennel bulb, trimmed and thinly sliced
4 oz low-fat cheddar or colby cheese, cut into thin wedges
1 large apple, cut into thin wedges
6 Tbsp fat-free Raspberry vinaigrette

1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add bacon and cook as package directs until crisp, about 4 minutes; remove bacon to a paper towel. Let bacon drain briefly then crumble into bite-size pieces; transfer to a large bowl.

2. Add bread cubes to same skillet. Cook over medium heat, tossing often, until slightly golden and crisp, about 3 minutes; remove to a plate and set aside. (This method did not work for me. I ended up toasted these in the toaster over with much better results.)

3. Transfer walnuts to bowl with bacon. Add spinach, endive, cheese, apple and dressing to bowl; toss to mix and coat. Put about 4 cups of salad mixture on each of 4 plates. Sprinkle each serving with about 3 tablespoons of homemade croutons.

Results: These tastes go perfect together! This was a delicious and filling salad. The jury is still out for me on turkey bacon. I'm not a big fan, but it was actually perfect in this dish, since it was more of a background flavor.

Pork Chops with Carrot-Mint Slaw


Serves 4
Prep time: 20 minutes, Cooking Time: 10 minutes

2 tablespoons minced lemongrass
1 tablespoon minced peeled fresh ginger
2 teaspoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon brown sugar
1 teaspoon sesame oil
4 (4-ounce) center-cut loin pork chops
1 (10-ounce) bag shredded carrots
2 tablespoons chopped fresh mint
2 teaspoon lemon juice
1 teaspoon honey

1. Spray grill rack with nonstick spray. Preheat grill to medium-high.

2. Stir together lemongrass, ginger, soy sauce, garlic, brown sugar, and oil in small bowl. Brsh both sides of chops with lemongrass mixtures. Place chops on grill rack and grill, turning, until done, about 4 minutes on each side.

3. Meanwhile, to make slaw, toss together carrots, mint, lemon juice, and honey in large bowl until well mixed. Serve pork chops with slaw.

Served with egg noodles.

Results: Seriously...another perfect meal. This was my first time making anything with lemongrass, and I'm kind of excited about it. Lemongrass smells amazing! I had enough ingredients left over that I went ahead and doubled the marinade, so I had one in the freezer. These pork chops have come close to replacing my beer-marinated pork chops as my favorite pork chop recipe ever. As for the carrot slaw, I was surprised by the flavor. I didn't think the mint, honey and lemon juice would really do anything, but the slaw really did have a sweet, minty taste. (The leftover slaw was fantastic on a sandwich the next day!)

Chocolate-Hazelnut Panini Sundaes


Serves 4
Prep time: 4 minutes, cooking time: 5 minutes

4 slices thin-sliced white bread
1/4 cup chocolate-hazelnut spread (Nutella), divided
1 tablespoon chopped toasted hazelnuts
Butter-flavored cooking spray
1 cup light ice cream, vanilla
2 teaspoons chopped toasted hazelnuts

1. Preheat panini grill. (Note: I don't have a panini grill, so I used a regular skillet and made these like grilled cheese sandwiches.)

2. Trim crust from bread slices. Spread 2 tablespoons chocolate-hazelnut spread evenly over 2 bread slices. Sprinkle evenly with nuts. Top with remaining 2 bread slices. Coat both sides of sandwiches with cooking spray. Place sandwiches on panini grill; cook 1 & 1/2 minutes or until golden. Cut each sandwich diagonally into 2 triangles.

3. Place 1 panini triangle on each of 4 small plates. top each triangle with 1/4 cup ice cream.

4. Place remaining 2 tablespoons chocolate-hazelnut spread in a microwave-safe bowl. Microwave 25 seconds or until warm; drizzle 1-1/2 teaspoons over each scoop of ice cream. Garnish with 1/2 teaspoon hazelnuts, if desired.

Results: I don't really have to talk you into making this, do I? My picture isn't that great, but trust me, these were outstanding!

Sesame Grilled Portobellos with Sriracha Mayonnaise


Serves 4
Prep time: 6 minutes, Cooking Time: 15 minutes

1/3 cup fat-free mayonnaise
1 1/2 teaspoon grated peeled fresh ginger
1 teaspoon Sriracha (Asian hot chile sauce)
3 tablespoons chopped fresh mint
2 tablespoons reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon dark sesame oil
1 large red onion
4 large portobello mushroom caps
4 thick slices beefsteak tomato

1. Spray grill rack with nonstick spray. Preheat grill to medium.

2. Stir together mayonnaise, ginger, Sriracha, and 1 tablespoon of the mint in a small bowl.

3. Stir together soy sauce, canola oil, and sesame oil in another small bowl. Cut 4 (1/2-inch thick) slices from center of onion; (reserve remaining onion for another use.)

4. Place onion slices and mushrooms, rounded side down, on grill rack. Brush with half of the soy sauce mixture; grill 6 minutes. Turn mushrooms and onion slices; brush with remaining soy sauce mixture and grill until tender, 6-7 minutes longer.

5. Place mushrooms, rounded side down, on 4 serving plates. Top each mushroom with tomato slice and onion slice; top evenly with mayonnaise mixture. Sprinkle evenly with remaining 2 tablespoons mint.

Served with orzo (sprinkled with Parmesan) and steamed broccoli.

Results: This is probably the most perfect meal I have had in a long time. It was so delicious, and I would not change a single thing about it. Amazing!

Chilled Avocado and Cucumber Soup


Serves 4
Prep time: 10 minutes, Cooking time: 0 minutes

3 1/2 cups plain low-fat yogurt
1 garlic clove, minced
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 English cucumber, peeled, seeded, and thinly sliced
1 avocado, peeled and finely chopped
1/3 cup plus 1 tablespoon chopped fresh dill

1. Combine yogurt, garlic, coriander, salt, and pepper in large bowl. Stir in cucumber, avocado, and 1/3 cup of the dill.

2. Divide soup evenly among 4 serving bowls and sprinkle evenly with remaining 1 tablespoon dill.

Served with 1/2 Karate Night Pizza

Results: Ehhh. This wasn't bad, but that's about all I can say about it. Would not repeat.

Spiced Pork Chops with Scallion Couscous


Serves 4
Prep time: 2 minutes, Cooking time: 13 minutes

1 (4-ounce) boneless center-cut loin pork chops
2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-sodium chicken broth
1 cup couscous
2 scallions, thinly sliced
4 lime wedges

1. Spray large skillet with nonstick spray and set over medium-high heat. Sprinkle pork with coriander, cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Place in skillet and cook until done, 3-4 minutes on each side.

2. Meanwhile, bring broth to boil in medium saucepan. Add couscous, cover and remove from heat. Let stand 5 minutes. Add scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; fluff with fork. Serve pork chops with couscous and lime wedges.

Served with sauteed spinach.

Results: Super easy to make, and actually pretty good! Sometimes you need these simple meals for dinner. I've come to realize that I am the only person in our house who actually likes couscous, which is a shame, because this was a simple way to make it tastier.

Tuesday, June 21, 2011

Basil Citrus Salad with Citrus Chicken


Serves 4 (or as a side salad, this could serve 8)

2 medium oranges
1 small grapefruit
5 cups mixed baby greens
1/3 cup red onion, thinly sliced
2 medium carrot, julienned
1/4 cup walnut halves, toasted
1/2 tsp olive oil
1 Tbsp vinegar, raspberry (I couldn't find raspberry vinegar, so I used raspberry vinaigrette)
1/4 cup basil leaves, shredded
1 garlic clove, minced
1/4 tsp salt
1/8 tsp black pepper

1. Using a serrated knife, remove peel from orange and grapefruit and section fruit over a bowl to collect juices. Reserve 1/3 cup citrus juice. (Note: I didn't get that much juice in this method, so I did have to squeeze a bit out.)

2. In a large bowl, combine fruit with greens, onions, carrots and walnuts. In a separate bowl, whisk olive oil, vinegar, basil, garlic, and salt and pepper with reserved citrus juice until well-blended. Pour over salad. Toss well before serving.

Served with grilled chicken. (I zested the orange and grapefruit, then mixed the zest with some olive oil and used that at a marinade for the chicken.)

Results: This may be my new favorite salad! This was so fresh and citrusy, I LOVED, LOVED, LOVED it! Perfect for a hot summer day. I made this a second time, without the basil, and it was good too, so if you don't have any basil, you don't need to rush out and get some. Although then I supposed you would have to call it "Citrus Salad" instead.

P.S. Bonus points if you spot the wrapper from the raspberry vinaigrette in my salad. Somehow it got mixed in with the lettuce. It wasn't that tasty.

Garlic Pasta with Lemony Scallops & Tomatoes


Serves 4

8 oz uncooked pasta, (I used linguine)
2 tsp olive oil
1 pound scallops (about 20)
2 cups grape tomatoes, or cherry tomatoes, each cut in half
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1/4 cup fresh basil, sliced
2 Tbsp fresh lemon juice

1. Cook the linguine according to package directions; drain.

2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the scallops and cook, turning at least once, until browned on the outside and just opaque in the center, 3–4 minutes. Transfer the scallops to a plate.

3. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the tomatoes, garlic, salt, and crushed red pepper. Cook, stirring frequently, until the tomatoes begin to soften, about 5 minutes. Add the linguine and scallops; heat through. Remove from the heat and stir in the basil and lemon juice. Yields 1 cup per serving.

Results: Very good! Despite my best efforts to make sure there were no scallops, basil or tomatoes (gasp! Color!), the boys were a bit turned off by the color of the pasta, so they wouldn't eat this. Chris and I really liked it though and it was very simple to make. One pot cooking! Yay!

Monday, June 20, 2011

Philly Cheese Steaks


Serves 4

1 medium onion, thinly sliced
1 Tbsp sugar
1 cup sliced mushrooms
1 pound raw lean flank steak, cut into thin slices
2 tsp Worcestershire sauce
1/4 tsp table salt
1/4 tsp black pepper
4 whole-grain hamburger rolls
1/2 cup low-fat shredded cheddar cheese

1. Preheat oven to 350°F.

2. Coat a large, nonstick skillet with olive oil cooking spray and set pan over medium-high heat. When pan is hot, add onion, mushrooms and sugar and sauté until tender and golden brown, about 10 minutes. Remove onion and mushrooms from pan; set aside.

3. Add steak to skillet and sauté until browned and cooked through, about 1 to 2 minutes per side. Add Worcestershire sauce, salt and pepper and cook until liquid is absorbed.

4. Slice rolls in half. Divide steak evenly between rolls and top with onion/mushroom mixture and cheese. Wrap in foil, transfer to oven and bake until cheese melts, about 10 minutes.

Served with steak fries and fresh strawberries.

Results: These were sooooo delicious! Writing this post makes me want them for dinner tonight, but damn it...we're having pork chops instead. The original recipe didn't have the mushrooms, but they are a definite must! I was skeptical of what the sugar was going to do, but it really gave the onions a nice sweetness. These were so good! In case it's not obvious, I really liked these. I liked them so much that I didn't even care if the boys ate them or not. Which they did not. Heathens.

Lemony Salmon with Yogurt-Dill Sauce


Serves 4

1 medium lemon
1/2 cup plain fat-free yogurt
1 Tbsp fresh dill, chopped
1/2 tsp salt
1 pound salmon, cut into 4 fillets
1/4 tsp black pepper, freshly ground

1. Spray grill rack with cooking spray. Preheat grill.

2. Grate 1⁄4 teaspoon zest from the lemon. Cut the lemon in half, juice one of the halves to get 2 teaspoons of fresh juice, and set the remaining half aside.

3. Combine the lemon zest, lemon juice, yogurt, dill, and 1⁄4 teaspoon of the salt in a small bowl. Squeeze the reserved lemon half over the salmon and sprinkle with the remaining 1⁄4 teaspoon salt and the pepper. Add the salmon to the grill and cook until just opaque in the center, about 4 minutes on each side. Serve with the
sauce. Yields 1 salmon steak with 2 tablespoons sauce per serving.

Served with fusilli pasta (with Parmesan cheese) and sugar snap peas.

Results: Seriously yum! The sauce was great. I normally make a similar sauce with sour cream and dill, but this was a great improvement (and lower fat!) on that flavor. We did have way too much sauce though. I think 1 tablespoon per serving is more than enough, so next time I'll halve the sauce recipe.

Cheeseburger Casserole


Serves 6

cooking spray
2 large uncooked Yukon Gold potatoes, boiled, drained and cooled
1 garlic clove, minced
1 small onion, chopped
1 small green pepper, chopped
1 cup mushrooms, sliced
1 pound uncooked ground turkey breast
1/8 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper, freshly ground
1 cup reduced-fat Cheddar Cheese, shredded
1/4 cup low-fat evaporated milk
1/8 tsp crushed red pepper flakes
8 baked low-fat tortilla chips, crushed

1. Preheat oven to 350*. Coat a 9-inch square baking dish with cooking spray. (No way all this was fitting into a 9-inch dish. I used a bigger one...maybe 11x13?)

2. Thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.

3. While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over
potatoes in baking dish.

4. In a small microwave safe bowl, combine cheese, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces.

Results: This was great! Me, Chris & Henry all gobbled this down (and I went back for seconds!) Steven wouldn't even pretend that he noticed it sitting in front of him. I wouldn't change anything. Well, that's not true...I changed the cheese. The original recipe called for using Velveeta cheese, and I substituted regular cheese for that. I will say that it could use a bit more cheese, but we all (minus Voldemort) really liked it.

Sunday, June 19, 2011

Caprese Pasta Salad


Serves 4

3 large tomatoes, finely chopped
1/8 tsp salt
6 oz uncooked pasta, orecchiette or other small pasta (I used Ditalinni)
1/4 cup basil, fresh, cut into thin strips
1 garlic clove, minced
1 Tbsp olive oil
1/8 tsp black pepper, freshly ground
3/4 cup shredded part-skim mozzarella cheeses

1. Place the tomatoes in a colander and sprinkle with the salt. Place in the sink; let drain about 20 minutes.

2. Meanwhile, prepare the pasta according to the package directions, omitting the salt if desired. Drain; keep warm.

3. Combine the tomatoes, basil, garlic, oil, and pepper in a serving bowl; let stand about 15 minutes to allow the flavors to blend. Add the pasta and mozzarella; toss until the cheese softens. Yields about 1 cup per serving.

Results: Anything "caprese" has got to be good. This was a quick, easy and delicious pasta dish.

BBQ Chicken & Tangy Coleslaw Sandwiches


Serves 4

1 1/2 cup green cabbage, finely shredded
3 Tbsp reduced-fat sour cream
2 tsp apple cider vinegar
1/2 tsp sugar
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
2 cup Chicken breast without skin, roasted, shredded (I used a store bought rotisserie chicken)
1/3 cup barbecue sauce
4 whole wheat rolls

1. Combine the cabbage, sour cream, vinegar, sugar, salt, and pepper in a medium bowl. Cover and refrigerate at least 10 minutes for the flavors to develop or until ready to use, up to 6 hours.

2. Meanwhile, combine the chicken and barbecue sauce in a medium nonstick saucepan and cook over medium heat, stirring occasionally, until heated through, about 4 minutes.

3. Slice the rolls horizontally almost all the way through; spread open. Place the warm chicken mixture then the coleslaw on the bottoms of the rolls. Serve while warm.

Results: Wow! We have been having some awesome luck with sandwich night at our house, and these were no exception. These have the added bonus of being extremely easy! I prepped everything early in the day, and all I had to do was heat up the chicken before dinner. Will definitely work these into the sandwich night rotation!

Shrimp and Mushroom Quesadillas


Serves 4

3/4 pound shrimp, peeled and deveined
1/2 tsp table salt
1 small onion, thinly sliced
1 garlic clove, minced
1 medium jalapeno pepper, seeded and finely chopped
1/2 tsp ground cumin
1/2 pound cremini mushrooms, sliced
1 Tbsp cilantro, fresh, chopped
4 medium tortilla
1 cups shredded reduced-fat Monterey Jack cheese

1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Season the shrimp with 1⁄4 teaspoon of the salt and add to the skillet. Cook, turning occasionally, until just opaque in the center, about 3 minutes. Transfer to a plate and set aside. (I then chopped the shrimp into bite-sized pieces, but you could leave whole if you wanted.)

2. Spray the same skillet with nonstick spray and set over medium-high heat. Add the onion, garlic, jalapeño pepper, cumin, and the remaining 1⁄4 teaspoon salt. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in the mushrooms and cook, stirring frequently, until softened, 3–5 minutes. Remove from the heat, then stir in the shrimp and cilantro.

3. Place a tortilla on a work surface. Top half the tortilla with 2 tablespoons of the cheese, one-fourth of the shrimp mixture, then 2 tablespoons more cheese. Fold the top half of the tortilla over the filling to form a semicircle, lightly pressing the edges to seal. Repeat with the remaining ingredients, making 4 quesadillas.

4. Wipe the skillet clean, spray with nonstick spray, and set over medium heat. Add 2 quesadillas and cook until the cheese melts and the outsides of the tortillas are lightly browned, about 4 minutes on each side. Transfer the quesadillas to a plate and keep warm. Repeat with the remaining 2 quesadillas. Yields 1 quesadilla per serving.

Served with fresh watermelon.

Results: A little labor intensive, but seriously fantastic. These were some really STUFFED quesadillas! I was a bit skeptical about the flavor combination of shrimp and mushrooms, but this was SOOOOO good!

Thursday, June 16, 2011

Latin Baked Chicken


Serves 4
Prep time: 5 minutes, Cooking Time: 40 minutes

1/4 cup fresh lime juice
3 tablespoons lower-sodium soy sauce
2 tablespoons honey
2 tablespoons minced chipotle chile in adobo sauce
8 (4-ounce) bone-in chicken thighs, skinned (I used boneless and didn't need to change the cooking time)
Cooking spray

1. Preheat oven to 400*.

2. Combine first 4 ingredients in a large bowl. Add chicken; toss well to coat. Let stand for 10 minutes at room temperature. Arrange chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400* for 15 minutes.

3. Place reserved marinade in a blender; process until smooth. Place pureed marinade in a small saucepan. Bring to a boil; cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes.

Served with yellow rice (with chopped cilantro) and green and yellow wax beans.

Results: I was expecting this to be easier than it was (I thought I'd put it in the oven and be done with it), but the extra marinade steps added a bit to it. Still! This was simple and delicious! I'll definitely make this one again!

Mojito Strip Steaks with Pico de Gallo


Serves 4

1 lime
1/4 cup chopped fresh mint
2 tablespoons light rum
1 (1/2-inch thick) beef strip steaks, trimmed and cut in half crosswise (about 1 pound)
Pico de Gallo (recipe follows)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

1. Grate rind and squeeze juice from lime. Combine rind, juice, mint, and rum in a large zip-top plastic bag. Add steak to bag, and seal. Marinate in refrigerator 30 minutes, turning occasionally.

2. While steak marinates, prepare Pico de Gallo.

3. Preheat grill.

4. Remove the steaks from marinade, discarding marinade. Sprinkle steaks with 1/2 teaspoon salt and 1/2 teaspoon black pepper. lace the steaks on a grill rack coated with cooking spray. Grill for 2 minutes on each side or until desired degree of doneness. Let stand for 3 minutes. Cut steak into slices. Serve with Pico de Gallo.

Pico de Gallo:
2 cups chopped seeded tomatoes
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice (2 limes)
1 1/2 tablespoons chopped seeded jalapeno (about 1)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper.

1. Combine all ingredients in a medium bowl; toss well.

Served with roasted potatoes (but I think tortilla chips would have been better!)

Results: It took a bit of time to do all that chopping, but this was really easy and a different way to serve steak that didn't take away the flavor. The pico de gallo was really good. We had lots of it leftover, and it held up well for a few days.

Wednesday, June 15, 2011

Zucchini-Potato Pancakes with Eggs


Serves 4
Prep Time & Cooking Time: about 1 hour!
(Note: This recipe was good, but two things irritate me about it. One) I got this recipe for the "Cooking Light, 5 ingredient, 15 minutes" cook book. Let me point out the ingredients list, which is 11 ingredients! And 2) They claim the prep time on this is FOUR MINUTES! Seriously? I don't know about you, but my zucchini doesn't come shredded. My eggs don't come separated and lightly beaten. All of this stuff takes time, and I feel like this recipe is a BIG FAT LIE!)

There. I got that off my chest.

2 cups refrigerated shredded hash brown potatoes
1 cup shredded zucchini (about 1 small)
1/4 cup panko
1/4 cup grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
4 large egg whites, lightly beaten
Cooking spray
4 large eggs
1/8 teaspoon freshly ground black pepper
Fresh salsa (optional)
Reduced fat sour cream (optional)

1. Combine first 6 ingredients in a large bowl.

2. Heat a large nonstick skillet over medium heat; generously coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan; keep warm. Repeat procedure with remaining potato mixture.

3. Reheat the pan over medium-high heat, and generously re-coat pan with cooking spray. Fry four eggs. (Sheesh...you should have read the instructions for this one!)

Slide 1 egg onto each pancake. Top with salsa and sour cream. Served with spinach and strawberry salad.

Results: These were good, and easy, but took way too long to make. For that reason, I doubt I'll make them again.

Thursday, June 2, 2011

Chocolate-Marshmallow Fudge


Makes 36 pieces

Cooking spray
1 2/3 cup sugar
2/3 cup fat-free evaporated milk
2 Tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallows

1. Coat an 8- X 8-inch pan with cooking spray. In a medium saucepan, stir together sugar, evaporated milk and margarine; bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes. Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.

2. Pour mixture into prepared pan and refrigerate until firm, about 2 hours.

3. Cut into thirty-six squares. Yields 1 piece per serving.

Results: MMMMMMMmmmmmmmmmmmmmmmmmmmmmm! So yummy! I know you are thinking "One piece is NO WAY enough to satisfy my chocolate craving!" but it totally is. Totally. For realsies. And while I wouldn't say these are "diet", they are certainly lighter than regular fudge. And so easy to make! Also, these are great in the freezer! They taste just as good once they've thawed, so you can keep a bunch in there so you always have a little treat.

Me, Henry & Steven LOVED these, but my husband thought they were way too rich, so he only had ONE. Can you believe it?

Caribbean Chicken and Pineapple Kebabs


Serves 4

1 bunch scallions
2 tablespoons Worcestershire sauce
1 tablespoon water
2 teaspoons canola oil
3/4 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
1 garlic clove, chopped
1 pound chicken tenders
1 red bell pepper, cut into 1-inch pieces
2 cups fresh pineapple chunks
(Note: I added cherry tomatoes and whole mushrooms to our kebabs)

1. Cut white ends of scallions into 2-inch pieces and set aside. Chop green tops of scallions and place in blender with Worcestershire sauce, water, oil, thyme, allspice, pepper flakes, and garlic; blend until smooth, adding additional water 1 tablespoon at a time if necessary. Transfer to medium bowl; add chicken and toss to coat. Let stand at room temperature 10 minutes.

2. Spray grill rack with nonstick spray. Preheat grill to medium-high.

3. Thread chicken, reserved scallions, bell pepper, and pineapple onto 8 metal skewers. Place skewers on grill rack and grill, turning often, until chicken is cooked through, 8-10 minutes.

Served with rice

Results: I've come to the conclusion that kebabs are never a good idea. The meat doesn't cook because everything is crammed together. The tomatoes are burnt to a crisp after 30 seconds on the grill. The pineapple gets so charred that the boys won't even look at it...No matter how many times I think, "Cool! Kebabs! That'll be easy." It never is. Taste-wise, this was very good. Cooking-wise, this was a huge pain in the ass.

Graduation Cap Treats


Got a graduate in your life? I've got two (Henry graduated from preschool and Steven graduated from Kindergarten!) so I made these adorable Graduation Cap treats. They were very easy to make, but a little labor intensive.

Miniature Peanut Butter Cups
Giradelli Chocolate Squares
chocolate for melting (I used Wilton Baking Melts)
Lollipop sticks
Airhead Extreme Sour Belts

1. Freeze the peanut butter cups. This will make pulling the wrappers off easier. Once frozen, unwrap the cups and let return to room temperature.

2. Using a sharp knife, cut the Airhead Belts colors into strips. These will be the tassels for your graduation caps. I cut each strip into two tassels, with about an inch left over from each strip.

3. Melt some chocolate and dip one end of a lollipop stick in the chocolate. Carefully, push the stick into the top of the peanut butter cup. Don't push it all the way through, they will break. If the peanut butter cups are still frozen, they will break. If you push too hard, they will break. Do you see where I'm going with this? Let the chocolate harden.


4. Using a toothpick, paint a line of melted chocolate on the underside (the side without the logo) of the Ghiradelli chocolate squares, from the middle to one side. Gently press one of the Airhead "tassels" onto this line of melted chocolate and let harden.

5. Dip the end of the peanut butter cup into melted chocolate and press onto one of the chocolate squares.

Voila! Adorable little graduation caps!

I found that the chocolate (cups & squares) started to get messy the warmer it got, so I put them in the fridge after each step.

I got this idea from Bakerella. Don't her cake pops look awesome? I may have to try some for the next birthday!

Salmon and Bok Choy in Thai Curry Broth


Serves 4
Prep Time: 22 minutes, Cooking Time: 12 minutes

2 teaspoons canola oil
3 scallions, thinly sliced
2 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon Thai green curry paste (next time, I'll double this amount)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
3 cups reduced-sodium chicken broth
3 baby bok choy, quartered lengthwise (I used one large bok choy, and I should have cut them smaller)
1 pound skinless salmon fillets, cut into 1-inch chunks
1/2 teaspoon salt
Grated zest and juice of 1 lime
2 tablespoons chopped fresh mint

1. Heat oil in large nonstick skillet over medium-high heat. Add scallions, garlic, ginger, curry paste, cumin, and coriander; cook, stirring constantly, until fragrant, 1 minute. Add broth and bok choy; bring to a boil. Reduce heat and simmer, stirring often, until bok chow just begins to wilt, 2-3 minutes.

2. Sprinkle salmon with salt. Add salmon and lime zest and juice to broth. Simmer, uncovered, until salmon is just opaque, 2-3 minutes. Remove from heat; stir in mint.

Results: Overall, this was a very subtle, tasty soup. Next time, I'll add more curry paste, because we could barely taste it. But this was easy and very good, so I'll be making it again. A nice meal for a cool Spring day.