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.

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!

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.

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.